lumicero/recipes-ing2inst huggingface dataset:
Title: Delicious Walnut Balls
Ingredients:
- 1 butter
- 6 granulated sugar
- 1/2 vanilla extract
- 2 all-purpose flour
- 1/8 salt
- 1 walnuts
- 1 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 325°F
2. In large bowl, w/ mixer on medium speed, beat butter, granulated sugar, and vanilla until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in flour and salt just until blended, occasionally scraping bowl. Stir in walnuts.
3. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 13-15 minutes or until bottoms are lightly browned.
4. Place confectioners' sugar in pie plate. While cookies are hot, with metal spatula, transfer 4 or 5 cookies at a time to pie plate with confectioners' sugar. gently turn cookies w/ fork to generously coat with sugar. Transfer cookies to wire rack to cool completely.
5. Repeat with remaining dough and confectioners' sugar. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months. Dust with additional confectioners' sugar before serving if you like.
Title: Easy Caramello Chocolate Mousse
Ingredients:
- 250
- 300
Instructions:
1. Melt the chocolate in the top of a double boiler, stirring constantly until there are no lumps.
2. Add 150ml of the cream and stir to combine.
3. Put to one side until the mixture is cool (I have even cheated if I am in a hurry& put this in the fridge/freezer, but just watch it doesn't freeze otherwise it will be ruined).
4. When cool, whip the remaining cream in a bowl.
5. Spoon the chocolate mixture into the whipped cream, and fold until well combined.
6. Cover with plastic wrap and leave in the fridge until set.
7. You can also pour this into individual ramekins if you are having a dinner party, and then garnish with chocolate shavings before serving.
8. This is really quite rich so a little goes a long way.
9. You can also use mint chocolate (with a flowing centre) but the caramello tastes much better.
Title: Pecan Pumpkin Dessert
Ingredients:
- 2 solid-pack pumpkin
- 1 evaporated milk
- 1 sugar
- 3 eggs
- 1 vanilla
- 1 butter
- 1 pecans
- 1 1/2 cream cheese
- 1 confectioners' sugar
- 1 1/2
- 1
Instructions:
1. Line 13 x 9 pan with waxed paper coated with nonstick cooking spray; set aside.
2. In mixing bowl combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan.
3. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 for 1 hour or until golden brown.
4. Cool completely in pan on wire rack.
5. Invert onto a large serving platter; carefully remove wax paper.
6. Frosting:
7. In a mixing bowl beat cream cheese, confectioners sugar and vanilla until smooth.
8. Fold in whipped topping.
9. Frost dessert. Store in refrigerator.
10. This cake is best if made the day or evening before and refrigerated overnight before frosting.
Title: Hass - Ta La Vista Brownies
Ingredients:
- 1 Hass avocado
- 1 salt
- 3/4 brown sugar
- 1 vanilla
- 1 bittersweet chocolate
- 3 1/2 whole wheat pastry flour
- 3/4 glutinous-rice flour
- 1/4 coconut milk
- 1 water
- 1/2 dried cherries
- 1/4 Hass avocado
- 3 powdered sugar
- 2 coconut milk
- 1
- 2
- 3
- 1
- 2
Instructions:
1. Preheat oven to 350F, line and grease grease a 9" square pan.
2. In a large bowl beat together avocado pulp, salt, brown sugar, vanilla and vinegar.
3. Stir in melted chocolate until well combined.
4. Add flours and cocoa powder, stirring gently, then add coconut milk, cherry concentrate and water and mix well.
5. Fold in dried cherries.
6. Bake 20 minutes.
7. Cool completely in the pan, then chill overnight before frosting.
8. Frosting:
9. Combine avocado, agave, sugar, cocoa and coconut milk in a food processor and whip until smooth.
10. Spread on chilled brownies and sprinkle with coconut.
11. Chill completely before cutting.
Title: Butter Mint Cookies
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 1/2 all-purpose flour
- 1 3/4
Instructions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy.
2. Beat in extract.
3. Gradually add flour and mix well.
4. Roll tablespoonfuls of dough into balls.
5. Place 1 inches apart on ungreased baking sheets; flatten with a glass dipped in colored sugar.
6. Bake at 350° for 12-14 minutes or until firm.
7. Remove to wire racks to cool.
Title: Whole Grain Cinnamon Nut Baby Biscotti
Ingredients:
- 6 butter
- 2/3 sugar
- 1 1/2 baking powder
- 1 ground cinnamon
- 1/4 salt
- 1 vanilla extract
- 2 eggs
- 1 3/4 whole wheat flour
- 1/2 old fashioned oats
- 1/2 pecans
- 1/2 walnuts
- 3
Instructions:
1. Preheat the oven to 350°F Lightly grease (or line with parchment) a large cookie sheet or a half-sheet (18" x 13") pan.
2. In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth. Add the eggs and beat till the mixture is well combined. It may look a big coagulated. That's OK. Add the flour and oats, mixing to combine. Stir in the chips and nuts.
3. Divide the dough into four equal pieces, placing them on the prepared baking sheet. Shape each piece into a rough log about 10" to 11" long, placing the logs crosswise on the sheet, and spacing them about 2" apart. Using your wet fingers and/or a wet spatula, flatten and smooth the logs till they're about 3/4" thick, and about 1 1/4" wide.
4. Spritz the top of each log with water, and sprinkle heavily with cinnamon-sugar. Bake the logs for 23 to 25 minutes, until they're beginning to brown around the bottom edges. Remove them from the oven, and allow them to cool right on the pan for about 10 minutes. Spritz with water, sprinkle with more cinnamon sugar, and let them cool for another 15 to 20 minutes. While the logs are cooling, reduce the oven temperature to 325°F
5. Cut the logs crosswise into 1/2" to 3/4" slices, using a sharp chef's knife. Place the biscotti back on the baking sheet, spacing them close together without touching. Bake the biscotti for 25 minutes, until their cut edges are a light golden brown. Remove them from the oven, and cool on the pan.
Title: Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks
Ingredients:
- 1/2 olive oil
- 2 -4 garlic cloves
- 30 diced tomatoes
- 4 tomato paste
- 4 black olives
- 1 honey
- 1 dried oregano
- 1 dried parsley
- 8 basil leaves
- 1/4 red pepper flakes
- 1 black pepper
- 1 salt
- 6 eggplant
- 8 chicken breasts
- chicken breasts
- fresh mozzarella cheese
- parmesan cheese
Instructions:
1. Preheat oven to 425. Season chicken and eggplant with salt and pepper, set chicken aside.
2. In a medium pot and add diced tomatoes, paste, olives, honey, oregano, parsley and salt and pepper to taste. Bring to a boil and let simmer uncovered.
3. In a small pot heat oil then fry the garlic slices to a golden color. Remove and set garlic aside.
4. Brush eggplant with the garlic infused oil and place on a non stick sheet pan. Bake to brown both sides. About 10 minutes per side. Remove from oven and set aside. Or pan fry to brown both sides.
5. Lower oven to 350 degrees.
6. Meanwhile In a fry pan heat 2 tablespoons of the garlic infused oil over medium high heat, when hot brown chicken pieces. 1-2 minutes per side. Remove and set aside. Will not be cooked through at this point.
7. Add the basil to the sauce.
8. Oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish.
9. Place the chicken slices in casserole dish, top with eggplant rounds, arrange the roasted red peppers over the eggplant top with the cheese. Spoon sauce over the cheese.
10. Sprinkle with Parmesan.
11. Bake 20 minutes.
12. Garnish with the fried garlic.
Title: My Husband's Favorite Carrot Cake
Ingredients:
- 4 eggs
- 2 sugar
- 3 carrots
- 2 self rising flour
- 1 1/2 cinnamon
- 2 pecans
- 1 confectioners' sugar
- 1/2 pecans
- 1 cream cheese
- 1/2 butter
- 2 vanilla
Instructions:
1. Preheat oven to 350F and grease and flour baking pan.
2. Blend sugar and oil.
3. Add eggs,one at a time.
4. Add flour,carrots,cinnamon and nuts.
5. Mix thoroughly.
6. Pour into prepared pan.
7. Bake for 30-35 minutes.
8. Cream butter and cheese.
9. Add sugar,one cup at a time.
10. Add nuts and vanilla.
11. Mix well.
Title: Pie Crust
Ingredients:
- 4 whole wheat flour
- 1 1/2 salt
- 1 1/2 vegetable shortening
- 1/4 sugar
- 1 water
- 1/2 white vinegar
- 1
Instructions:
1. Blend together flour, sugar, & salt.
2. Cut in shortening.
3. Add egg white, vinegar, and water. Mix well.
4. Roll ¼” thick or less.
5. Can be frozen for later use.
Title: Tres Leches
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 unsalted butter
- 2 white sugar
- 5 eggs
- 1 1/2 vanilla extract
- 1 milk
- 1/2 evaporated milk
- 0.5 heavy cream
- 1 1/2
Instructions:
1. Grease and flour a 9x13-inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter and 1 cup of the sugar together until fluffy.
4. Add eggs and 1/2 teaspoon of vanilla.
5. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
6. Pour batter into prepared pan. Bake for 30 minutes.
7. When cooked, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
8. Combine the whole milk, evaporated milk, and condensed milk.
9. Pour over the top of the cooled cake.
10. Refrigerate for at least 2 hours before serving.
11. Whipped Cream Topping: When ready to serve, combine the whipping cream, remaining vanilla and 1 cup of sugar.
12. Spread over top of cake.
13. Serve chilled.
Title: Green Tea Yogurt Pound Cake
Ingredients:
- 3 plain yogurt
- 1 flour
- 2 1/4 baking soda
- 1/2 table salt
- 1/4 butter
- 1 sugar
- 2 eggs
- 3 vanilla
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 325°F Grease and flour a 10" Bundt pan.
2. Stir matcha into yogurt until smooth and lump-free; it will be a vivid, bright green. Sift together flour, baking soda and salt. Set aside.
3. In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well to incorporate after each addition. Add vanilla.
4. Add 1/3 of flour mixture, and beat on low until combined. Add 1/2 of yogurt and beat until combined. Add 1/2 of remaining flour and beat until combined. Add remaining yogurt and beat until combined. Add remaining flour. Beat until just combined, then increase speed to medium-high and beat 2-3 minutes.
5. Pour batter evenly into prepared pan (it will be very thick). Bake in preheated oven 1 hour or until a cake tester comes out clean.
6. Cool in pan 10 minutes, then remove from pan and leave on a rack until completely cooled. Dust top with confectioner's sugar.
Title: Carrot Cake with Cream Cheese Frosting
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 2 white sugar
- 1/4 eggs
- 4 crushed pineapple
- 1 coconut
- 1 carrots
- 2 cream cheese
- 1 butter
- 1/2 vanilla
- 1 icing sugar
Instructions:
1. Cake: Sift flour, baking powder, baking soda, and salt.
2. Add other ingredients up to and including the eggs and mix.
3. Blend in grated carrots, well drained pineapple and coconut.
4. Bake in 9x13 pan at 350F for 35-45 minutes.
5. Frosting: Cream together first three ingredients, and add icing sugar as needed to reach desired consistency.
6. Spread on cake when cooled.
Title: Chocolate Pudding Cupcakes
Ingredients:
- 2 unbleached flour
- 2 salt
- 1/4 baking powder
- 1 baking soda
- 1/2 granulated sugar
- 1/2 dark chocolate
- 3 milk
- 1 cornstarch
- 2 butter
- 2 granulated sugar
- 1/2 milk
- 1 eggs
- 2 canola oil
- 1/4 icing sugar
- 1 butter
- 1/2 milk
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F and grease a 12°C muffin pan.
2. Combine Flour, B. Powder, B. Soda, salt and cocoa in a medium size mixing bowl and set aside.
3. In a small saucepan combine chopped chocolate, milk, cornstarch and butter. Over medium heat stir ingredients until chocolate and butter are melted and there are no lumps from the cornstarch remaining. Put mixture in the fridge for 15 minutes or until set.
4. Put the eggs, milk and canola oil in a large mixing bowl and stir with a wire whisk until frothy. Add the pudding mix to the egg mixture and stir until just incorporated into the batter. Add the dry ingredients to the mixture and stir until smooth and creamy.
5. Grease a 12 cup muffin pan and fill each muffin cup 3/4 full.
6. Bake cupcakes for 20 minutes or until a toothpick inserted in the centre comes out clean.
7. Allow to cool in pan for 10 minutes then put on a serving plate and ice them with raspberry icing when cooled.
Title: Gingerbread Cut-Out Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 brown sugar
- 1/3 molasses
- 2 eggs
- 1 cinnamon
- 2 allspice
- 1 ground ginger
- 1/2 salt
- 3 1/2 - 4 all-purpose flour
Instructions:
1. Preheat oven to 350°F Line baking sheets with silicone baking mats or parchment paper.
2. Cream butter and sugar together. If you have any brown sugar lumps, you should crush them up or pull them out.
3. Add the eggs and molasses and mix well.
4. Stir in the spices and salt all at once.
5. Add the flour 1 cup at a time. Add only as much as you need to be able to roll out the dough and cut your fancy little shapes of perfection. If you are using a stand mixer, the dough should pull away from the sides of the bowl and form a ball.
6. If, by chance, you *are* planning on taking some leisure time to yourself and want to wait to bake these cookies later, go ahead and stop adding flour at 3 1/2 cups. The dough will dry up a bit as the flour absorbs more of the molasses.
7. Roll out on a lightly floured surface. I roll my cookies to about 1/4" thick and bake them at 350 F for 7 minutes.
Title: Chocolate Cake Truffles
Ingredients:
- 150 dark chocolate
- 500 unsalted butter
- 2 icing sugar
- 1/4 rum
- 2 cocoa powder
- 1/3
- 1/4
Instructions:
1. Combine the chocolate, butter, cream, sifted icing sugar and rum in a small pan. Stir over low heat until chocolate and butter have melted; remove from heat.
2. Transfer mixture to medium mixing bowl. Refrigerate for 15 minutes or until semi-set.
3. Using electric beaters, beat the mixture until it is creamy. Roll heaped teaspoonfuls combined cocoa and drinking chocolate until coated.
4. Refrigerate until firm.
Title: Apple Prune Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 apples
- 2 flour
- 3 salt
- 1 baking soda
- 2 cinnamon
- 1 ground cloves
- 1/2 dried pitted prunes
- 12 confectioners' sugar
- 1
Instructions:
1. Beat sugar, eggs and oil for 2 minutes and add apples.
2. Mix the dry ingredients together and beat into egg mixture.
3. Stir in prunes and nuts.
4. Put into a greased and floured 10 in bunt cake pan and bake at 325 for 1 hour 20 minutes until toothpick comes out clean.
5. cool about 20 minutes and invert onto a wire rack to cool.
6. before serving dust with sugar.
Title: Simplest Cake in the World!
Ingredients:
- 1 self raising flour
- 2 cocoa powder
- 2 mixed spice
- 1
- 2
Instructions:
1. Line a high cake tin with baking paper.
2. Mix the ingredients together, pour into tin and bake at 200 C for 20 minutes, 175C for 20 minutes and 140 C until cooked- just over an hour in fan forced ovens.
3. The whole cooking time is about 2- 2 ½ hours in total.
Title: Gelt Biscuits
Ingredients:
- 1 butter
- 2 all-purpose flour
- 1 cheddar cheese
- 1 fresh rosemary
- 1 cayenne pepper
Instructions:
1. Place all ingredients in a food processor and pulse until dough forms into a ball.
2. Shape dough into a log and wrap it tightly in plasric wrap.
3. Chill the dough for at least 2 hours or overnight.
4. Preheat oven to 350 degrees F and line a baking sheet with parchment paper,.
5. Slice log into 1/4 inch coins (5mm) and place on baking sheet.
6. Bake until golden brown, 15-18 minutes.
7. Cool and store in an airtight container.
Title: Easy Pears Helene/French Poires Hélène
Ingredients:
- 1/4 vanilla ice cream
- 4 -8 hot water
- 4
- 1/3
- 1
Instructions:
1. In the bottom of each of 4 sherbet glasses or bowls, put 2 tablespoons chocolate syrup.
2. On top of syrup, place 1 or 2 scoops of ice cream.
3. Place pear half, cut side down, on top of each portion of ice cream.
4. Combine jam and water in a separate bowl and spoon mixture over each pear.
5. Garnish top with crystallized violets or sliced almonds, if desired.
Title: Sandy's (No Knead) Shortbread
Ingredients:
- 125 plain flour
- 125 self raising flour
- 125 butter
- 60 caster sugar
Instructions:
1. Cream butter and sugar and add flour, mix well.
2. It will appear very crumbly but press firmly into 2 round 7” tins.
3. Sprinkle with sugar and cut into sections, cook 1/2 hr 120degC to 150degC (250degF to 300degF).
Title: Moist Butter Cake With Browned Butter Frosting
Ingredients:
- 2 1/2 flour
- 1 2/3 sugar
- 1 butter
- 1 buttermilk
- 4 eggs
- 1 baking soda
- 1/2 salt
- 1 1/2 vanilla
- 6 butter
- 3 powdered sugar
- 1 1/2 vanilla
- 4
Instructions:
1. Preheat oven to 350°F.
2. Sift together flour, baking soda, and salt.
3. Cream sugar and butter in a separate bowl.
4. When sugar and butter is smooth, mix in buttermilk, eggs, and vanilla.
5. Add flour to this mixture slowly and mix until combined.
6. Pour into a greased bundt pan or a greased 13x9 baking pan.
7. Place in oven and bake for 35 to 45 minutes or until a knife inserted into the center of the cake comes out clean.
8. Remove from oven and cool cake COMPLETELY.
9. While cake is cooling, place the butter for the frosting in a saucepan.
10. Melt over med heat slowly. If it is sizzling, turn down the heat slightly.
11. Continue to cook the butter until it becomes rich brown in color, it will be foamy and bubble.
12. Remove from the heat and pour into a glass bowl. Cool COMPLETELY.
13. When the butter has completely cooled, mix in the powdered sugar at little at a time until it is totally incorporated. Also mix in the vanilla.
14. At a medium speed, mix in the milk until it is at a consistency you like.
15. Spread frosting on your cooled cake.
Title: Hidden Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 butter
- 1/4 baking soda
- 2 sugar
- 1/3 brown sugar
- 1/2 vanilla extract
- 1 egg
- 3/4 salt
- 1 baking powder
- 1
Instructions:
1. Pre heat oven to 400.
2. grease cooking sheets.
3. Stir baking soda salt and baking powder into flour and set aside.
4. Cream butter and the sugars untill fluffy.
5. add vanilla and egg and beat throughly.
6. Gradually add flour mixture stirring until just combined.
7. Divide dough into two equal portions.
8. Place 1 portion of dough on large sheet of waxed paper and place second sheet of waxed paper ontop that.
9. Put rest of dough in the fridge.
10. With a rolling pin roll the dough between the paper to thickness if 1/8 inch.
11. Place on cutting board and put in the freezer for 5 minute.
12. to make it easy to cut and handle.
13. When dough is firm, take it out of the freezer, gently lift top wax paper and replace it.
14. Turn dough over and remove other waxpaper now on top.
15. Using 2 inch round cookie cutter cut as many cookies as you have dough.
16. Transfer these to cookie sheet, either greased or lined with parchment paper.
17. Place 6 or 7 of the M&M's on each cookie round.
18. Now take the second portion of dough out of fridge and roll as you did with the first.
19. Again cut with cookie cutter.
20. Place a round on top each M&M top cookie and using edge of fork seal edges of each cookie.
21. Bake ten minute.
22. Watch close because oven is hot.
23. allow to rest 1 min after taking out of oven.
24. Cool on wire racks.
Title: Vanilla Velvet Cake
Ingredients:
- 3 3/4 all-purpose flour
- 3 cornstarch
- 3 baking powder
- 1 1/2 salt
- 2 1/4 granulated sugar
- 3/4 unsalted butter
- 3/4 buttermilk
- 1 1/2 vanilla extract
- 3/4 eggs
- 2 baking soda
- 3 white vinegar
- 1 1/2
Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9x13x2 inch cake pan or 3 (9-inch) round layer cake pans.
2. Sift flour, cornstarch, baking powder, salt and sugar together in a large bowl. Make a well in the center of the flour and add the oil, butter, buttermilk, milk, vanilla and eggs. Beat until combined. Add the baking soda and vinegar. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles.
3. Bake for 25 to 30 minutes or until a cake tester inserted near the middle comes out clean. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
Title: Brandied Holiday Fruit
Ingredients:
- 33 pineapple slices
- 15 1/2 maraschino cherries
- 4 sugar
- 1 brandy
Instructions:
1. In a one quart jar pack peach halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar.
2. Pour in enough brandy to cover, stir and seal tightly.
3. As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover.
Title: Spicy Ginger Cookies
Ingredients:
- 1 brown sugar
- 1 shortening
- 1 egg
- 1 dark molasses
- 1 vinegar
- 4 flour
- 1 baking soda
- 1 salt
- 4 ginger
- 1 black pepper
- 3/4 - 1 candied ginger
Instructions:
1. Cream together brown sugar and shortening.
2. Beat in egg, molasses and vinegar.
3. Resift flour with baking soda, salt, ginger and pepper.
4. Add to sugar mixture.
5. Stir in candied ginger.
6. Chill dough.
7. Roll thin on floured surface and cut out in round cookies (biscuit cutter works well).
8. Bake at 350 degrees for 8-12 minutes on greased cookie sheet, leaving room to spread.
Title: Melts in Your Mouth
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 1 vanilla
- 1 flour
- 3/4 cornstarch
- 1 powdered sugar
- 2 butter
- 1 vanilla
- 2 milk
Instructions:
1. Cream butter, powdered sugar and vanilla.
2. Sift flour and cornstarch.
3. Add to creamed ingredients.
4. Roll into small balls and flatten with a wetted glass to prevent the dough from sticking.
5. Bake at 350° for 12-14 minutes.
6. Meanwhile, cream sugar, butter and vanilla for frosting.
7. Add milk until thin enough to spread.
8. Divide frosting into 2 bowls and color 1 bowl with red frosting and 1 bowl with green frosting.
Title: Flower Pot Dirt Cake
Ingredients:
- 1/2 margarine
- 1 powdered sugar
- 2 instant vanilla pudding
- 1 Cool Whip
- 1 cream cheese
- 8 milk
- 3 1/2
Instructions:
1. Line 8-inch plastic flower pot with foil and tape.
2. Cream margarine, sugar and cream cheese; set aside.
3. In another bowl, mix milk, pudding and cool whip.
4. Gradually add to creamed mixture; mix well.
5. Beginning with oreo cookies, layer in pot, cookies, pudding, alternating and ending with cookies.
6. Refrigerate 2 hours.
7. Stick artificial flower (s) in pot with following poem:
8. I know I look strange but dig right in.
9. The flower is fake,.
10. The dirt is cake.
11. I don't need water or Tender Loving Care,.
12. Just eat my dirt, till pot is bare.
Title: Maple Mousse With Strawberry Puree
Ingredients:
- 2 strawberries
- 4 granulated sugar
- 2/3 maple syrup
- 5 unflavored gelatin
- 1 1/2 cold water
- 2
- 1
Instructions:
1. Strawberry Puree: In food processor, pureé strawberries until smooth.
2. If using frozen berries, let thaw a bit and drain to get rid of excess juices.
3. Stir in sugar until dissolved and place 1 T.
4. in the bottom of 4 wine glasses or small dishes.
5. Refrigerate remainder for topping.
6. Maple Mousse: In heavy saucepan, cook egg yolks and maple syrup over low heat for 7-10 minutes, stirring constantly until thickened.
7. In the mean time, sprinkle gelatin over water and let stand for one minute to soften.
8. Heat over low until dissolved and add to maple mixture.
9. Place in large bowl and refrigerate for 15 minutes, or until the consistency of raw egg whites.
10. Whip cream and whisk one quarter of it into maple mixture.
11. Fold in remaining whipped cream.
12. Divide evenly among glasses and refrigerate for at least two hours- can even be done the day before.
13. Spoon remaining puree over each mousse.
14. If you find fresh berries, add to top as well.