lumicero/recipes-ing2inst huggingface dataset:
Title: Passover Apricot Cake and Berry Compote Trifles
Ingredients:
- 1 granulated sugar
- 1 1/2 matzo meal
- 1/4 potato starch
- 3/4 ginger
- 1/3 eggs
- 1/4 granulated sugar
- 7 honey
- 1 1/4 brandy
- 1/2 kosher salt
- 1/2 apricot puree
- 3 raspberries
- 1 raspberries
- 1/2 blueberries
- 1 blackberry
- 3 frozen non-dairy topping
- 1
- 3
- 1
- 2
Instructions:
1. APRICOT PUREE:
2. Bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
3. Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
4. Transfer mixture to food processor; puree until smooth.
5. Transfer to small bowl, cover and refrigerate.
6. Do ahead tip*.
7. CAKE:
8. Position a rack just below center of oven and preheat to 350°F (180°C).
9. Whisk first 3 ingredients in small bowl to blend; set aside.
10. Using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
11. Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
12. Beat in cake meal mixture.
13. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
14. Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
15. Fold whites into yolk mixture in 4 additions.
16. Transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
17. Bake cake until tester inserted near center comes out clean, about 55 minutes.
18. Immediately, invert center of cake pan onto narrow neck bottle.
19. Cool cake completely.
20. Do ahead tip.**.
21. ASSEMBLY OF TRIFLES:
22. Cut around sides of pan and around center post to loosen cake; remove from pan.
23. Cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
24. Using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
25. In each of eight (12oz-16oz)goblets, place spoonful of compote.
26. Top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
27. Repeat layering 1 more time.
28. Refrigerate trifles up to 6 hours.
29. When ready to serve, top each trifle with a dollop of non-dairy whipped topping.
30. MIXED BERRY COMPOTE:
31. Make this 1 day ahead to allow flavors more time to develop(and of course to free up more of your time for other cooking.).
32. Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
33. Whisk jam and remaining apricot puree in large bowl to blend.
34. Gently mix in all berries.
35. Let compote stand at room temperature at least 2 hours, tossing occasionally.
36. *Can be made 1 week ahead. Keep refrigerated.
37. **Cake can be prepared 2 days ahead. Cover pan tightly with foil and store cake upright at room temperature.
Title: Best 7-Up Pound Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 3 shortening
- 5 sugar
- 3 eggs
- 1 unbleached flour
- 2 vanilla extract
- 1
Instructions:
1. This is an old recipe that comes from a request in the local paper for.
2. "Classic Recipes".
3. They called the 7-Up bottling company and they did not even know about it. Someone developed this on their own and never let the company know about it. BTW 7-Up comes from the popular card game in the 1930's.
4. Cream the margarine, shortening and sugar together beating until light and fluffy.
5. Add the eggs, one at a time, blending well after each addition.
6. Beat in the flour, then beat in the extract and 7-Up.
7. Blend well.
8. Pour the batter into a well-greased and floured tube pan and bake at 325 degrees F for 1 to 1 1/2 hours.
9. From The Rocky Mountain News "Food Fare" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02.
Title: Chocolate Macadamia Nut Brownies
Ingredients:
- 125 butter
- 90 raw brown sugar
- 90 honey
- 1/2 eggs
- 2 plain flour
- 2
- 1
- 2/3
Instructions:
1. Preheat the oven to moderate.
2. Grease a deep 19cm-square cake pan, and cover the base with baking paper.
3. Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
4. Remove the pan from the heat.
5. Add the sugar and honey.
6. Stir in the lightly beaten eggs.
7. Sift the flour.
8. Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
9. Pour the mixture into the prepared pan.
10. Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
11. Cool the brownies in the pan, and cut into squares when cold.
Title: Collections (4) Tapioca
Ingredients:
- 1 evaporated milk
- 1 minute tapioca
- 1/3 sugar
- 2/3 salt
- 1/4 water
- 1 very strong coffee
- 2 real vanilla
- 1
Instructions:
1. Mix the egg yolk with a little bit of the milk in a saucepan.
2. Add the rest of the milk, tapioca, sugar, salt, water, and coffee. Bring it to a boil over direct heat until tapioca is clear.
3. Stir constantly to avoid sticking.
4. Remove from heat. Add the stiffly beaten egg whites and fold into the hot mixture. Add vanilla into mixture and fold again.
5. Cool.
6. Pineapple Tapioca 2 1/2 cups of crushed pineapple (keep juice) 1/4 cup of minute tapioca 1/3 cup of sugar 1/8 tsp salt. Mix all ingredients into a double boiler.
7. Cook for 20 minutes or until the tapioca is clear.
8. Chill and serve. Indian Tapioca Pudding 1/3 cup of minute tapioca 1/4 cup of all purpose corn meal 1 quart of milk, scalded 1 cup of dark molasses 1/2 tsp salt 2 Tbsp butter 1 1/2 cups of cold milk Combine tapioca, corn meal, and put it into the scalded milk.
9. Cook until tapioca is clear--stirring constantly so it will not stick or burn.
10. Add the molasses, salt, and butter.
11. Pour into a well greased baking dish.
12. Add the milk and DO NOT STIR.
13. bake in oven at 350* for 1 hour.
14. Serve with whipped cream.
15. Also great with dried fruit, fresh fruits, or an assortment of nuts.
16. Princess Pudding 1 cup of minute tapioca 3 1/2 cups of boiling water 1/2 cup of sugar 1/2 pint of tart jelly 1/2 tsp salt Cook the tapioca in the water with sugar and salt until it is clear and has "jellied".
17. Add the jelly and stir until dissolved.
18. Chill and serve cold.
19. Can be served with whipped cream or a soft custard.
Title: Cold Strawberry Jalapeno Soup
Ingredients:
- 2 frozen strawberries
- 3/4 1% low-fat milk
- 1 1/4 sugar
- 2 ground black pepper
- 1/2 allspice
- 1 mint leaf
- 2
- 1
Instructions:
1. Put everything except for mint leaves into blender. Blend until smooth.
2. Taste, if you like it really tangy, you might want to add a little more balsamic vinegar.
3. Pour into bowls and garnish with mint leaves on top. Serve immediately.
4. Variation: Use 1 c frozen strawberries + 1 c frozen green grapes instead of 2 c frozen strawberries.
Title: Blackberry-Raspberry Truffle Dessert
Ingredients:
- 2 water
- 1 light sour cream
- 1 1/3 water
- 1 1/4 cream cheese
- 1 powdered sugar
- 1 1/2 vanilla extract
- 1/2 pecans
- 1/2
- 1/4
- 1
- 1/3
- 1
- 3
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Butter 3 (9") parchment or wax paper-lined round cake pans.
3. Beat first 5 ingredients at medium speed with and electric mixer for 2 minutes or until blended.
4. Pour batter evenly into prepared pans.
5. Bake for 35-40 minutes or until wooden pick is inserted in center comes out clean.
6. Cool cake in pans on wire racks for 15 minutes.
7. Remove from pans and remove paper.
8. Cool completely on wire racks.
9. Combine chocolate morsels and whipping cream in medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth.
10. Pour into a mixing bowl; cover and chill 1-1/2 hours or until mixture begins to thicken.
11. Cook jams and 1/4 cup water in a small saucepan over medium heat; stirring constantly, 5 minutes or until jam melts.
12. Brush tops of cake layers with jam mixture.
13. Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form.
14. DO NOT OVERBEAT!
15. Place 1 layer, glazed side up, on cake platter.
16. Spread with half of the chocolate mixture.
17. Top with another cake layer, glazed side down; spread with remaining chocolate mixture.
18. Top with remaining cake layer, glazed side down.
19. Secure layers by inserting wooden skewers from the top layer down through the other two layers.
20. Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
21. Add whipped topping and vanilla, beating until smooth.
22. Working quickly, frost top and sides of cake with cream cheese mixture.
23. Press pecans around sides of cake.
24. Garnish, if desired.
25. NOTE: For testing purposes only, they used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets or in specialty stores.
Title: Chocolate Berry Parfait
Ingredients:
- 1 1/2 milk
- 1 instant chocolate pudding mix
- 1 mixed berries
- 32
- 2
Instructions:
1. Whisk together pudding mix and milk for two minute
2. Gently add 1/2 cup whipped topping.
3. Divide 1 cup of mixed berries into 8 parfait glasses.
4. Use 3 wafers around edge of each glass.
5. Divide 1/2 of pudding mix between the 8 glasses.
6. Divide the rest of the berries among the glasses, and add the rest of the pudding.
7. Refridgerate four one hour or until ready to serve. Top with remaining whipped topping and wafers.
Title: Butterscotch Apple Crumble Dessert
Ingredients:
- 1 quick-cooking oats
- 1/2 pecans
- 1/2 butter
- 1/4 all-purpose flour
- 1/4 brown sugar
- 1 butterscotch pudding
- 1 ground cinnamon
- 6 cooking apples
- vanilla ice cream
Instructions:
1. Heat oven to 375°F
2. Combine all ingredients except apples and ice cream in large bowl.
3. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes).
4. Combine apples and 1/2 cup crumb mixture in greased 2-quart round casserole.
5. Sprinkle with remaining crumb mixture. Bake for 35 to 40 minutes or until apples are fork tender.
Title: Guinness-Ginger Spice Cake
Ingredients:
- 1/2 dark raisin
- 1/2 dried cherries
- 1/2 golden raisin
- 1/2 crystallized ginger
- 2 butter
- 1/2 brown sugar
- 1 eggs
- 3 flour
- 2 1/4 baking powder
- 3 salt
- 3/4 ground cinnamon
- 1/2 ginger
- 1/4 nutmeg
- 1/8 ground cloves
- 1/8 ground allspice
- 1/8 ground cardamom
- 1/8
Instructions:
1. Place dried fruit in a bowl and cover with Guinness. Allow to soak overnight.
2. Preheat oven to 350°F In a large mixing bowl, cream the butter and sugar together until smooth, then beat in the eggs one at a time.
3. Strain fruit, reserving the Guinness separately. Add flour, baking powder, salt, spices, and drained fruit to butter and sugar mixture.
4. Add enough fresh Guinness to the drained stout to measure 8 fluid ounces and add to batter, mixing thoroughly to combine.
5. Grease an 8-inch cake pan and add batter, smoothing top evenly. Bake in preheated oven for about 40 minutes, until the center is firm.
6. Serves 8.
Title: Chocolate Fudge Pudding
Ingredients:
- 4 1/2 unsalted butter
- 1/2 sugar
- 1 1/2 sugar
- 1 egg
- 1 self-raising flour
- 1 salt
- 4 milk
- 1/2 milk
- 1 1/2 sugar
- 4 sugar
- 1/3 hot water
- 1
- 1 1/2
Instructions:
1. Heat oven to 350F (180C). In a medium-sized saucepan, melt the butter and 1/2 c sugar until just liquid. Remove from heat. Crack in the egg and stir through, sift over the flour, salt and 4 tsp cocoa, fold in with a spatula, stir in milk.
2. Butter a 6-cup (8-cup if you double the sauce) ovenproof pudding bowl, pour in the pudding. (to be honest, I never bother with the buttering).
3. For the sauce, sieve the 4 tsp cocoa and 1/3 c sugar together, stir through until it's mixed. Then sieve it evenly over the top of the pudding. Pour the hot water over the pudding, over the back of a spoon.
4. Cook in the centre of the oven for 35 mins or until the pudding has risen and is spongey. Serve with cream or ice-cream.
Title: Pound Cake Banana Pudding
Ingredients:
- 4 half-and-half
- 4 sugar
- 1 1/2 cornstarch
- 1/4 salt
- 1/4 butter
- 3 vanilla extract
- 2 bananas
- 1 sugar
- 4 salt
- 1/4 vanilla extract
- 1/8
- 4
- 1/4
Instructions:
1. Whisk together 4 cups half-and-half, 4 egg yolks, 1 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in 3 tbsp butter and 2 tsp vanilla until butter melts.
2. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in 1 3-qt round baking dish. Repeat layers. Cover pudding, and chill for 6 hours.
3. Remove pudding mixture from the refrigerator. Preheat oven to 375 degrees.
4. Combine 1/4 cup sugar and 1/8 tsp salt.
5. Beat 4 egg whites and 1/4 tsp vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tbsp at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.
6. Spread meringue over pudding.
7. Bake at 375 degrees for 15 minutes or until golden brown.
Title: Hot Fudge Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 6 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla extract
- 2 brown sugar
- 1 hot water
- 1
- 1 3/4
Instructions:
1. in a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt.
2. stir in the milk, oil and vanilla until smooth.
3. spread in an ungreased 9 inch square baking pan.
4. combine brown sugar and remaining cocoa,.
5. sprinkle over batter.
6. pour hot water over all.
7. do not stir.
8. bake at 350 degrees for 35-40 minutes.
9. serve warm.
10. top with whipped cream, if desired.
Title: White Dessert
Ingredients:
- 4 cream cheese
- 1 vanilla ice cream
- 6 coconut
- 1 skim milk
- 1/4 white sauce
- 1
Instructions:
1. Stir very well.
2. chill 15 minutes before serving atlesst.
Title: Hot Chocolate Fudge Cakes
Ingredients:
- 3 1/2 all-purpose flour
- 2/3 instant espresso powder
- 5 baking powder
- 1 1/2 salt
- 1/4 unsalted butter
- 1/4 granulated sugar
- 2/3 brown sugar
- 2/3 egg substitute
- 1 vanilla extract
- 1 1/2 dark chocolate
- 1 powdered sugar
- 2
Instructions:
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
3. Preheat oven to 350°.
4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
Title: Cherry Spiral Cookies
Ingredients:
- 2 1/2 flour
- 3/4 sugar
- 1 butter
- 1 vanilla
- 2 salt
- 1/2 maraschino cherry
- 1/2
Instructions:
1. Beat butter and sugar together in a bowl.
2. Add yolk and vanilla and beat mixture until smooth.
3. Add flour and salt and mix to form a smooth dough.
4. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Preheat to 350°F.
6. Color 1/2 of the dough with red food coloring.
7. Add cheeries to pink dough.
8. Wrap and chill for another 10 minutes.
9. Roll dough out to 1/4in thickness.
10. Place pink dough on top of plain dough.
11. Trim edges and roll into a log starting from a long side.
12. Slice log into 1/4in slices.
13. Arrange on cookie sheet.
14. Bake 15 minutes.
Title: Honey and Orange Madeleines
Ingredients:
- 8 caster sugar
- 60 unsalted butter
- 8 honey
- 2 eggs
- 1 caster sugar
- 2/3 vanilla extract
- 1 plain flour
- 1 baking powder
- orange, rind of
- icing sugar
Instructions:
1. Preheat oven to 200°C Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar.
2. Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm.
3. Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes).
4. Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined.
5. Add the cooled butter mixture and the rinds. Stir gently until well combined.
6. Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture.
7. Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger.
8. Remove the moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'.
9. Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine.
10. Serve whilst still warm and dust with icing sugar. for up to 5 minutes.
11. Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.
Title: Luscious Lemon Frosting
Ingredients:
- 1 fresh lemon rind
- 3 butter
- 3 confectioners' sugar
- 2 lemon juice
- 1 water
- 1 salt
Instructions:
1. Add lemon rind to butter; cream well.
2. Add part of sugar gradually, blending after each addition.
3. Combine lemon juice and water; add to creamed mixture, alternately with remaining sugar, until of right consistency to spread.
4. Beat after each addition until smooth.
5. Add salt.
6. Makes enough frosting to cover tops and sides of two 9-inch layers, or to cover the top and sides of golden sponge loaf.
Title: Gluten Free Christmas Cookies
Ingredients:
- 1/2 confectioners' sugar
- 1/2 cornstarch
- 3/4 butter
- 1
Instructions:
1. Sift cornstarch, rice flour, and sugar together in a bowl.
2. Add butter and mix all the ingredients together until you form a soft dough.
3. Refrigerate for approximately 1 hour.
4. Shape the dough into 1 inch balls and lay out on greased cookie sheet.
5. Flatten cookies slightly with a fork.
6. Roll in red and green sprinkles or a cinnamon and sugar mixture.
7. Bake at 300 for 20-25 minute or until golden.
Title: Peach Cobbler
Ingredients:
- 1/4 butter
- 1 flour
- 3/4 white sugar
- 2 baking powder
- 3/4 milk
- 3 vanilla extract
- 5 -10
- 1 1/2
Instructions:
1. Preheat oven to 350° F.
2. Pour melted butter into an 8x8 pan or 6x5 pan.
3. Whisk together the flour, white sugar, baking powder, milk, and vanilla extract.
4. Pour over melted butter.
5. Cover with peach slices.
6. Sprinkle as much as you like cinnamon-sugar mixture over evenly.
7. Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.
Title: Margarita Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 frozen limeade concentrate
- 1/2 water
- 1/2 eggs
- 1/4 triple sec
- 4 triple sec
- 1/2 lime zest
- 2 fresh lime juice
- 1 1/2 powdered sugar
- 1
- 1/4
- 1
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees, grease& flour a bundt pan.
2. Set aside.
3. Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl.
4. Beat for 5 minutes at medium speed with an electric mixer.
5. Pour batter in prepared bundt pan.
6. Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.
7. Cool on a wire rack for 10-15 minutes.
8. Remove from pan and cool completely.
9. Spoon tequila lime glaze over cooled cake.
10. Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl.
11. Stir until well blended.
12. Add more powdered sugar for a thicker glaze.
Title: Gluten-Free Spicy Wafers
Ingredients:
- 1 butter
- 2/3 brown sugar
- 2/3 white sugar
- 2 eggs
- 1 vanilla
- 1 1/2 potato starch
- 3/4 buckwheat flour
- 3/4 baking soda
- 1 salt
- 1/2 cinnamon
- 1 clove
- 1/2 nutmeg
- 1/4 white chocolate
Instructions:
1. Cream butter and sugar together; beat in egg and vanilla.
2. Stir remaining ingredients together and add to butter mixture; mix well.
3. Roll into 2" square or round logs; wrap and chill overnight (or longer).
4. Slice and place on parchment-paper lined cookie sheets.
5. Bake in a preheated 375* oven for 6-8 minutes.
6. Decorate with melted white chocolate, if desired.
7. Enjoy!
Title: Jam Jam Cookies 1981
Ingredients:
- 1 Crisco shortening
- 1 white sugar
- 1 brown sugar
- 2 vanilla extract
- 2 eggs
- 1/2 salt
- 1/4 baking soda
- 1/2 baking powder
- 1 all-purpose flour
- 3
Instructions:
1. Combine shortening, sugars,vanilla, and beat well.
2. add eggs and salt.
3. add milk with the 1/2 tsp soda dissolved in it.
4. add flour and baking powder.
5. Make a soft dough.
6. Roll on a floured board and cut with a glass in rounds Bake 375 degrees for 11 minutes.
7. Until nicely browned.
8. Cool on a rack.
9. Smear jam onto the underside of a cookie and place another cookie over to make a sandwich cookie or add some marshmallow fluff on one side and jam on the other and sandwich together also.
10. Sometimes we ice with a butter icing one cookie, jam on the other then place them back to back.
Title: Sour Cream Pound Cake
Ingredients:
- 1 butter
- 2 2/3 sugar
- 6 eggs
- 3 all-purpose flour
- 1 sour cream
- 1/2 baking soda
- 2 vanilla extract
- 1/2
Instructions:
1. Using a hand or auto mixer Cream butter and sugar.
2. Add eggs 1 at a time beating well after each addition.
3. Add vanilla and almond beat in well.
4. Sift flour and baking soda 3-4 times.
5. Add flour and sour cream alternately beginning and ending with flour.
6. Bake 325* 1 ½ Hours until you can stick a testing stick in and it comes out clean. In my oven it takes about 1 hour.
7. This can go in two 8x4 loaf pans, to bake for 1 1/4 hour, or two 9x5 loaf pans to bake for 1 hour. I also greased and floured the pans.
Title: Grandma's Cream Puffs
Ingredients:
- 1/2 water
- 1/4 salt
- 1/4 flour
- 1/2 eggs
- 2
Instructions:
1. Bring water to boiling in a medium pan.
2. Add crisco, and stir until melted.
3. Return to boiling and quickly add flour and salt.
4. Cook, stirring constantly, until it is a smooth, compact mass.
5. Cool slightly.
6. Add eggs, one at a time, beating well after each addition.
7. Beat until mixture is thick and shiny. Shape into 12 balls (mounds for cream puffs, or shape them a little oblong for eclairs).
8. Bake at 450 degrees for 10 minutes.
9. Reduce heat to 350 and bake an additional 20-25 minutes.
10. Make a slit in the side, top, or bottom, and cool.
11. Using a spoon or pastry bag, fill with preferred custard, pudding, or whipped cream.
12. Chill if desired.
Title: Chocolate Peanut Butter Bites (Sweeties Original)
Ingredients:
- 2 pure maple syrup
- 1 coconut flakes
- 1 avocado
- 1 honey
- 1 salt
- 1 coconut flakes
- 1
- 10
Instructions:
1. Mix the peanut butter, cocoa powder, maple syrup, coconut flakes, and avocado together until consistent. Warm the mixture up in a microwave for 20 seconds. Stir the warmed mixture and add the honey on top. Continue to mix all the ingredients together until you get a brownie-like consistency. (Optional: In a blender, blend the raw almonds and 1 tablespoon of coconut flakes together. Add to your batter mixture. Save some for garnish.).
2. Once your mixture is a brownie-like consistency, separate them into tablespoons and roll them into a ball (or you can create fudge squares). Garnish with the blended almonds and coconut flakes, and top them with some freshly cracked Pink Himalayan salt (optional). Refrigerate the rolls for roughly 10-15 minutes before serving.
Title: Bird's Apple Bread Pudding (Flambe')
Ingredients:
- 2 eggs
- 3 milk
- 1 sugar
- 3 butter
- 1 raisins
- 1 sugar
- 2 Red Delicious apples
- 1/4 brandy
- 1/4 powdered sugar
- 5
- 1/4
Instructions:
1. Preheat oven to 400°F Wisk all custard ingredients. Set aside.
2. In frying pan, melt butter. Add raisins, sugar, and apples. Cook on med heat for about 5 minutes.
3. Add applejack brandy and CAREFULLY Flambe’ till alcohol is cooked off. Then set pan aside to cool.
4. Place bread slices in bottom of 9 x 13 pan. Place apple mixture over bread. Pour custard over the apple mixture. Place in water bath and bake for 45 minutes.
5. Cool 20 minutes to serve warm, 3 hours in fridge to serve later or to serve chilled. Dust lightly with powdered sugar before serving.