lumicero/recipes-ing2inst huggingface dataset:
Title: Old World Raspberry Bars
Ingredients:
- 2 1/4 all-purpose flour
- 1 sugar
- 1 pecans
- 1 butter
- 1 egg
- 3/4
Instructions:
1. Heat oven to 350°F
2. Combine all crumb mixture ingredients in large bowl.
3. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
4. Reserve 2 cups crumb mixture; set aside.
5. Press remaining crumb mixture on bottom of greased 8-inch square baking pan.
6. Spread preserves to within 1/2 inch of edge.
7. Crumble reserved crumb mixture over preserves.
8. Bake for 40 to 50 minutes or until lightly browned.
9. Cool completely; cut into bars.
10. Recipe Tip
11. If using a dark or nonstick baking pan, reduce oven temperature to 325°F Bake for 45 to 55 minutes.
12. Recipe Tip.
13. Cover and store in pan up to 5 days or freeze up to 1 month.
Title: Classic Brownies
Ingredients:
- 5 unsalted butter
- 4 sugar
- 2 eggs
- 3/4 pure vanilla extract
- 2 instant espresso powder
- 1 salt
- 1/2 flour
- 1/4 walnuts
- 1/3
- 1
Instructions:
1. Preheat oven at 325 F or 160°C Butter a 8 inch square baking pan and line it with parchment paper or foil.
2. Set a heatproof bowl over a saucepan of simmering water. Put the butter and both chocolates in the bowl and stir occasionally until the butter and the chocolates have just melted.
3. Remove the bowl from the heat and with a whisk stir in the sugar.
4. One by one whisk in the eggs.
5. Now add in the vanilla and give it a vigorous whisk.
6. Add in the espresso powder (If adding) and whisk.
7. Now fold in the salt and flour until just mixed.
8. Fold in the walnuts pour the batter into the prepared pan.
9. Bake for 30 to 35 minutes or until if a knife inserted comes out clean.
10. Once baked take allow to cool in the pan until room temperature and the take out of the pan onto a cutting board and cut 2 inch squares.
Title: Praline Frosting #1
Ingredients:
- 1 brown sugar
- 1/2 buttermilk
- 1/3 butter
- 1 baking soda
- 1 maple syrup
Instructions:
1. Combine brown sugar with buttermilk -- butter, baking soda and maple syrup in saucepan.
2. Cook, stirring occasionally until mixture reaches soft boil stage 234° on thermometer.
3. Pour into a small mixing bowl.beat at high speed till creamy.
4. Use immediately.
5. Spread over top of cake, allowing it to drizzle down the sides.
6. Leave on wire rack till set.
7. This makes enough for a 10" tube cake.
Title: Fresh Peach Pie....easy!!!
Ingredients:
- 1 sugar
- 5 cornstarch
- 3/4 water
- 3
- 3/4
- 85
Instructions:
1. Slice peaches into baked pie crust.
2. Boil together sugar, cornstarch and water. Add the jelly powder. Cook until thick and pour gently over sliced peaches. Chill at least 2 hours, serve with whipped cream.
Title: Fruit Salad
Ingredients:
- 1 watermelon
- 4 berries
- 1 fresh mint leaves
- 2 lemon juice
Instructions:
1. Simply wash all the fruit and put them in a large mixing bowl.
2. Add mint leaves & lemon juice and leave it to chill and set so that all the juices work together.
3. Be creative with seasonal fruits. Do not use fruits that will brown easily like apples.
Title: Apple Cake
Ingredients:
- 4 -5 apples
- 1 1/2 brown sugar
- 1/4 vanilla
- 1 flour
- 2 ground flax seeds
- 2 baking soda
- 2 salt
- 2 cinnamon
- 1
- 2
Instructions:
1. Add dry ingredients to apple mixture and mix well.
2. Pour into a 9x13 greased/sprayed baking dish and press flat. Bake until done at 350°F degrees for about 1 hour.
Title: Aunt Bee's Grapefruit Pie
Ingredients:
- 32 marshmallows
- 1/4 grapefruit juice
- 2 1/2 grapefruits
- 1/4 grapefruit juice
- 1 heavy cream
- 1
- 1 1/4
Instructions:
1. In a saucepan, melt the quartered marshmallows and 1/4 cup grapefruit juice. Cool.
2. Peel grapefruit down to the flesh cutting away all the white part which is bitter. Insert your knife along the membranes and cut out each section. Save any juice that falls. Keep doing this till you have 2-1/2 cups segments.
3. When the marshmallow mixture is cool,fold in the grapefruit sections, 1/4 cup of any juice that has acrued, and the whipped cream.
4. Pour mixture into the crumb pie shell and refrigerate 3 hours.
5. To serve, sprinkle with shredded coconut, if desired.
Title: Swedish Nut Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 1/2 pecans
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine all ingredients.
3. Bake for 25-35 minutes.
Title: Easy Apple Cake
Ingredients:
- 4 apples
- 1/4 sugar
- 1/2 cinnamon
- 1/2 sugar
- 2 butter
- 1 margarine
- 1/4 egg
- 1 vanilla
- 1 flour
- baking powder
Instructions:
1. Preheat oven to 350 deg F.
2. Mix together 1/4 cup sugar and 1/2 t cinnamon.
3. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon.
4. Cream 1/2 cup sugar and butter.
5. Add egg and vanilla and mix well.
6. Stir in flour and baking powder and spoon over apples, spreading it as best as you can.
7. Bake 30 minutes.
8. Best served warm, with vanilla ice cream.
Title: South African Snowballs
Ingredients:
- 125 butter
- 125 caster sugar
- 125 self raising flour
- 625 boiling water
- 1
- 200
- 375
- 1
Instructions:
1. Cream butter and sugar till fluffly. Beat in cream. Add flour and knead to make soft dough.
2. Divide dough into 24 balls. Flatten each ball slightly.
3. Place 12 each on cookie sheets.
4. Bake in oven preheated at 180 degrees celcius for 15 minutes ortill edges are brown.
5. Beat jam with a fork. Add boiling water and colouring and whisk till smooth.
6. Sandwich two cooled cakes with a bit of jam/water syrup.
7. Then dip the two sanwiched cakes in the syrup.
8. Roll in coconut and leave uncovered for a bit to dry.
Title: Auntie Anne's Matrimonial Cake
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1 butter
- 1 sugar
- 1 1/2 oatmeal
- 1 dates
- 1 water
- 4 sugar
- 1 orange
- 4 lemon juice
- 2
Instructions:
1. Date Filling: Cook dates in water with orange rind {grated} with sugar over a moderate heat until thickened and smooth remove from heat and add fruit juices mix well and cool before spreading.
2. Crumb Mixture: Sift flour, baking soda and salt rub in butter add sugar and oatmeal mix well spread 1/2 of the crumb mixture in a greased pan and press in smoothly. Cover with cooled date mixture evenly then cover with the remaining crumb mixture pat to make smooth bake 30 - 35 minutes in a cool oven 325 Fahrenheit then increase the heat to 350 Fahrenheit to lightly brown cake.
3. Cut in squares while hot allow to cool in pan.
4. Note: Date mixture can be cut in half if you do not want that much filling. Crumb mixture I blend the butter well with the crumb mixture then I put the mixture in my Kitchen Aid stand mixer on the lowest setting for about 3 minutes until well blended to crumb consistency only do not over blend in mixer it will happen quickly about 1 - 3 minutes depending on how soft your butter is in the beginning.
5. Note: I use cold butter for the crumble mixture. We like like this date crumble very delicately browned so we don't turn the oven up to 350 Fahrenheit just keep it at 325 for 10 more minutes after the 30 minutes. I also add quite a bit more lemon and just about a 1/4 cup of dates more that are chopped and pitted that's how our family likes this cake. I also let the date mixture marry for a couple of days in the refrigerator and then reduce it somewhat on very low heat then cool for baking the cake.
Title: Courting Cake
Ingredients:
- 1/2 butter
- 1/2 caster sugar
- 4 eggs
- 3/4 self-raising flour
- 2 -3 milk
- 10 heavy whipping cream
- 1/2 strawberry
- confectioners' sugar
Instructions:
1. Pre-heat oven to 190°C/375°F.
2. Grease and line the bases of three 7-inch round cake tins.
3. Cream the butter and sugar together until pale and fluffy.
4. Gradually add the eggs, a little at a time, beating well after each addition.
5. Fold in the flour, and then add enough milk to give a soft dropping consistency.
6. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
7. Turn out and leave to cool on a wire rack.
8. Whip the cream until it just holds its shape.
9. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
10. Dredge the top with icing sugar and decorate with the reserved strawberries.
Title: Chocolate Chip Pumpkin Cupcakes
Ingredients:
- 1/4 unsweetened applesauce
- 3/4 white sugar
- 2 eggs
- 3/4 canned pumpkin
- 1/4 water
- 1 1/2 flour
- 3/4 baking powder
- 1/2 baking soda
- 1/4 ground cloves
- 1/2 ground cinnamon
- 1/4 salt
- 1/4 ground nutmeg
- 1/2
Instructions:
1. Preheat oven to 400 degrees F. Line cupcake pan.
2. Mix together sugar, applesauce, and eggs. Add pumpkin and water.
3. In a separate bowl mix flour, baking soda, baking powder, ground cloves, ground cinnamon, salt, and nutmeg.
4. Fill each cup 2/3 full. Bake for 20-25 minutes.
Title: Gluten Free Sponge Cake
Ingredients:
- 5 eggs
- 5 water
- 2 1/2 sugar
- 2 cornstarch
- 1 1/2 baking powder
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 390°F.
2. Divide eggs.
3. Beat egg whites until stiff.
4. Cream egg yolks, water, sugar and vanilla.
5. Combine rice flour, corn starch and baking powder.
6. Sift flour mix into creamed egg yolks.
7. Fold in stiff egg whites.
8. Grease a 9 or 10 inch spring form.
9. Pour batter into spring form.
10. Bake at 390° F for about 15 minutes.
Title: Cinnamon-sugar Biscotti
Ingredients:
- 2 all-purpose flour
- 2 1/2 ground cinnamon
- 1 baking powder
- 1/4 salt
- 1 sugar
- 3 sugar
- 6 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 325°F Line 2 large baking sheets with parchment paper.
2. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend.
3. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy.
4. Add 1 egg; beat well.
5. Add egg yolk; beat well.
6. Mix in vanilla, then dry ingredients.
7. Transfer dough to work surface.
8. Divide in half.
9. Shape each half into 9-inch-long, 1 1/2-inch-wide log.
10. Transfer logs to baking sheets.
11. Beat remaining egg in small bowl.
12. Brush logs with egg.
13. Bake until golden and firm to touch (dough will spread), about 50 minutes.
14. Cool on baking sheets.
15. Maintain oven temperature.
16. Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend.
17. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices.
18. Place biscotti, cut side down, on baking sheets.
19. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti.
20. Bake until pale golden, about 20 minutes.
21. Cool on racks.
22. (Can be made 1 week ahead. Store in airtight container.).
Title: Apple Pizza
Ingredients:
- 1
- 21
- 1
Instructions:
1. Follow the directions on the pizza dough package.
2. It should tell you to bake the dough for a few minutes, then add your topping, which is the apple pie filling, then finish baking.
3. Top with vanilla frosting drizzled over the top.
Title: Cinnamon Picnic Cake
Ingredients:
- 1 1/4 sugar
- 1/2 cinnamon
- 2 butter
- 125 eggs
- 2 vanilla
- 1 lemon juice
- 1 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 sour cream
- 1
Instructions:
1. Preheat oven to 180°C (350°F).
2. Mix 1/4 cup sugar with the nuts and cinnamon and set aside.
3. Cream the butter with the remaining sugar until light and fluffy.
4. Add the eggs, vanilla and lemon juice. Beat well.
5. Sift the flour, baking powder, baking soda and salt in a bowl.
6. Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined.
7. Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture.
8. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
9. Let sit in pan for 10-15 minutes before turning out onto a cooling rack.
Title: Preserved Apple Pie Filling
Ingredients:
- 19 apples
- 1 1/2 bottled lemon juice
- 5 sugar
- 1 1/2 ground cinnamon
- 3
- 5
Instructions:
1. Set a large pot of water to boil.
2. Pour 1/2 cup lemon juice into a large bowl.
3. Peel, core, and slice apples – dropping the slices into the bowl of lemon juice to keep them from browning.
4. When done preparing the apples, add the slices to the boiling water and blanch for 1 minute.
5. Turn off the heat, drain the pot, and return the slices to the pot to keep them warm.
6. In a large saucepan, combine sugar, starch, cinnamon, and apple juice.
7. Add 2 1/2 cups water and bring to a boil over medium heat.
8. Lower heat and simmer for 1-2 minutes.
9. Stir in the remaining cup of lemon juice and fold in the apple slices. Stir until warm.
10. Ladle the mixture into clean jars leaving 1” headspace.
11. Remove any air bubbles and wipe rims clean.
12. Process the jars in a canning bath for 25 minutes.
Title: Butternut Orange Bake
Ingredients:
- 1 -2 mandarin oranges
- 1 reduced-calorie margarine
- 2 cinnamon
- 1/2 eggs
- 1/4 pecans
- 2
Instructions:
1. Cut squash in half lengthwise, and remove seeds.
2. cut side down in a shallow dish; add hot water to depth of 1/2 inch in dish.
3. Cover and bake 375F for 35 minutes, till tender.
4. Let cool; carefully scoop out pulp.
5. Mash pulp with potato masher.
6. combine 2 cups squash and next 4 ingredients, stir well.
7. Beat in yolks till thick and lemon colored; stir into the squash mixture.
8. Beat egg whites (at room temp) till stiff but not dry.
9. Gently fold into squash mixture, Spoon mixture into 6 ungreased individual 6 oz souffle dishes.
10. Bake 375 for 20 minutes, till puffed and light brown.
11. Garnish with pecans and serve.
Title: Fudgy Brownies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1/2 vanilla extract
- 1/2 flour
- 4 salt
- 1
- 1/2
Instructions:
1. Preheat your oven to 350°F.
2. Cream 1/2 cup of the butter with the sugar.
3. Add the eggs and beat until light.
4. Stir in the vanilla and almond extract.
5. Melt the rest of the butter with the chocolate in the top of a double boiler; cool and beat into the first mixture.
6. Add the flour and salt and mix well.
7. Pour batter into a greased, floured 13 X 9 inch pan and bake 45 minutes.
8. Cool in the pan and cut into 42 squares by making 5 slices across and 6 slices lengthwise.
Title: Deluxe Butter Pie Pastry Dough
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/4 salt
- 1 unsalted butter
- 1/4 vegetable shortening
Instructions:
1. In a bowl, combine flour and salt with a rubber spatula.
2. Working quickly to prevent softening, cut the butter into 1/4-inch pieces. Add the butter to the dry ingredients.
3. Using a pastry blender, cut the butter into pea-size pieces. Add the shortening.
4. With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
5. Drizzle 6 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
6. Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
7. Bake this crust in a preheated over at 450 degrees for 15 minutes. Let cool 20 minutes before filling.
Title: Dutch Speculaas Cookies (Contains Ground Almonds)
Ingredients:
- 160 butter
- 1/2 salt
- 1 egg
- 400 flour
- 300 brown sugar
- 50 milk
- 4 -6 ground cinnamon
- 1 cardamom
- 1/2 mace
- 1/2 ground cloves
- 1/2 milk
Instructions:
1. Cream the butter and sugar together, then beat in the salt, almonds, egg and 3 tablespoons of milk.
2. Add the flour and spices and enough of the remaining milk to make a stiff dough. Mix well to work in all of the flour throughout the mixture.
3. Roll into a ball, cover with cling film and refrigerate for 30 minutes.
4. Roll out and use a wooden Speculaas form to make decorative shapes or use cookie cutter forms. Place on a greased baking tray, brush lightly with milk and bake at 200°C (400°F) for 10-12 minutes or until lightly browned.
Title: Buttercream Icing for Cakes and Cupcakes
Ingredients:
- 1 shortening
- 1 water
- 2 salt
- 1 confectioners' sugar
- 1
Instructions:
1. In a large mixer (kitchenAid is best for the power needed), mix the shortening until smooth and soft on high speed.
2. On low speed slowly add the meringue powder, water, flavoring and salt, scraping the sides as needed.
3. Start on medium speed to add the confectioner's sugar in small batches. The more sugar added the stiffer the icing gets and you will need to use high speed for the last few cups of confectioner's sugar.
4. Now you have stiff icing to change the consistency take the finished stiff icing and --
5. For medium icing add 1t water to 1 cup of icing, or if turning the whole recipe to medium icing, add 3 t of water to the recipe.
6. For thin icing add 2t of water to 1 cup of icing, or if turning the whole recipe to thin icing, add 6t of water to the finished recipe.
Title: Chocolate Truffles
Ingredients:
- 1/2 bittersweet chocolate
- 1/2 heavy cream
- 1 brewed coffee
- 2 vanilla extract
- 1 confectioners' sugar
- 1/2 cocoa powder
Instructions:
1. Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
2. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate.
3. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
4. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round.
5. Roll in confectioners’ sugar (you can also use granulated sugar), cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.
Title: Naked Surprise
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. Open whole package of cookies.
2. Dip each cookie into milk for 3 seconds.
3. Make a layer in the bottom of a trifle dish or whatever dish you wanted
4. Spread a layer of Cool Whip over top.
5. Continue dunking cookies in milk and making layers until you end with Cool Whip.
6. You could garnish the top with a couple of crumbled cookies.
7. Refrigerate preferably overnight but at least 4 hours before serving.
Title: Homemade Oreo Cookies
Ingredients:
- 2 shortening
- 1/2 eggs
- 4 water
- 2 -3 cream cheese
- 1 powdered sugar
- 4 butter
- 1/2 vanilla
- 1
Instructions:
1. Cookies.Mix ingredients, then roll into 1 inch balls. (Keep them small, they spread as they bake!).
2. Filling.Blend all togeher and spread.
Title: Strawberry Cream Cheese Pound Cake
Ingredients:
- 3/4 butter
- 1/2 cream cheese
- 2 sugar
- 2 salt
- 6 eggs
- 3 1/4 fresh strawberries
- 1 butter
- 4 cream cheese
- 8 icing sugar
- 1
Instructions:
1. Cream the butter, cheese and sugar together until light and fluffy.
2. Add a pinch of salt and the butter flavoring and beat well.
3. Add the eggs, one at a time.
4. Beat thoroughly after each egg.
5. Stir in the flour and fold in the strawberries.
6. Spoon the batter into 2 buttered and floured cake pans.
7. Bake in a preheated 325 degree oven for 1-1 1/2 hours-this depends on your oven-and until the cake beging to shrink from the sides of the pan-so the toothpick test.
8. Place pans on cooking racks until cooled and then turn cakes gently onto wire racks to finish cooling.
9. For the frosting Blend the butter and cheese together.
10. Add the sugar and blend well.
11. Frost cake.
Title: Delicious Lo-Cal Strawberry Cupcakes
Ingredients:
- 1 Cool Whip Free
- 1 instant pudding mix
- 1
Instructions:
1. Mix together Cool Whip and Strawberry Creme pudding mix.
2. Let chill for at least 1 hour.
3. Mix cake mix and Sierra Mist.
4. Scoop into cupcake pans.
5. Cook cupcakes for time listed on cake mix box.
6. Once cupcakes are baked and cooled, frost.
7. Enjoy!
Title: Chocolate and Almond Cookies
Ingredients:
- 2 flour
- 1/3 cocoa powder
- 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 8 egg
- 1 vanilla essence
- 2 chocolate
- 5
- 1/2
Instructions:
1. Heat oven to 350 deg F / 180 deg. Celsius.
2. Line a cookie tin with baking paper. I find it easiest to grease the tin, flatten the baking paper over the grease, and lightly grease again.
3. In a large mixing bowl, sift together the flour, cocoa powder (unsweetened), baking powder and salt.
4. Put the superfine/caster sugar in another mixing bowl, add the butter, and whisk with an electric mixer until light and fluffy.
5. Add the egg and vanilla, and again whisk very well.
6. Mix the flour-cocoa mixture into the sugar-butter mixture. At first it might seem as if the batter needs more liquid: don't add anything!
7. Mix in the chopped chocolate and the almonds. Once everything is well mixed in (use your hands, it works well), the batter will be quite soft.
8. (If you find the batter too soft you can chill it in the fridge for 30 mins.).
9. Use roughly a tablespoon of batter per cookie, and roll into a ball. Put the balls on the prepared tin, and press flat with the tines of a fork.
10. Bake the cookies for 12 - 15 minutes, until the tops just start to make little cracks.
11. Cool slightly in the tin, before removing to a wire rack. Cool completely before storing in an airtight tin.
Title: Texas Fruit
Ingredients:
- 1/2 sugar
- 8 cream cheese
- 8 sour cream
- 4 bananas
- 8 Cool Whip
- 1/2 pineapple tidbits
- 1 strawberries
- 8 -10
Instructions:
1. Mix all ingredients and pour into mold.
2. Freeze at least 4 hours or over night.
Title: Apricot Fool
Ingredients:
- 2 apricots
- 4 water
- 5 sugar
- 2 Grand Marnier
- 1/2 Cointreau liqueur
- sour cream
Instructions:
1. Remove the pits from the apricots and stew them gently with the water and sugar until tender.
2. Puree the cooked fruit.
3. Cool.
4. Stir the liqueur into the cold apricot puree and adjust the sweetness to your liking.
5. Layer alternative spoonfuls of apricot mixture and sour cream into six indidual serving glasses.
6. Chill before serving.
Title: Mascarpone Mousse
Ingredients:
- 3/4 heavy whipping cream
- 1 granulated sugar
- 4 mascarpone cheese
- 2 cream cheese
- 1/8 pure vanilla extract
- 3 powdered sugar
Instructions:
1. In a small chilled metal bowl whisk heavy cream in a figure eight motion. Just as soft peaks are forming, add the granulated sugar gradually. Continue whipping the cream until stiff peaks form.
2. Cover the bowl and chill in an ice bath. Combine room temperature mascarpone and cream cheese with a rubber scraper. Add vanilla and powdered sugar. When cheese mixture reaches a smooth consistency, set aside, keeping the mixture at room temperature. Just before serving , lightly fold whipped cream into the cheese mixture.