lumicero/recipes-ing2inst huggingface dataset:
Title: Sticky Toffee Sauce - Nigella Lawson
Ingredients:
- 3/4 dark brown sugar
- 1 dark brown sugar
- 2 dark corn syrup
- 3/8 unsalted butter
- 2/3 heavy cream
- vanilla ice cream
Instructions:
1. Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve.
2. Let the mixture bubble for a couple of minutes before carefully adding the cream.
3. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
4. Serve with a couple of scoops of vanilla ice cream.
Title: Fig Cake Filling
Ingredients:
- 1/4 fig
- 1/2 sugar
- 2 cornstarch
- 1/2 boiling water
- 1 1/2 lemon juice
- 1/2 orange, rind of
Instructions:
1. Cook figs until tender, about 30 minutes.
2. Combine sugar and cornstarch in the top of double boiler.
3. Add boiling water gradually, stirring constantly.
4. Cook for 15 minutes, stirring occasionally.
5. Add figs, lemon juice, and orange rind.
6. Let cool to room temperature before assembling cake.
Title: Raspberry Creme for 2
Ingredients:
- 1
- 1/2
Instructions:
1. Mix yogurt and whipped topping.
2. Divide between 2 dessert dishes.
3. Top with a dollop of whipped topping and garnish with mint leaves. (Come on, that extra special touch makes it so nice!).
Title: Chewy Molasses Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 1/4 ground cinnamon
- 1/2 ground cloves
- 1/2 ground ginger
- 1 granulated sugar
- 1 1/4 canola oil
- 1/4 molasses
- 1/4 pears
- 2 apples
- 2 water
- 3/4 lemon juice
- 1 lecithin granules
- 1
Instructions:
1. In a medium bowl; whisk flour, baking soda, salt, cinnamon, cloves and ginger.
2. In a large mixing bowl, whisk egg white, 1 cup sugar, fruit puree, oil and molasses.
3. Add dry ingredients and stir gently until combined.
4. Cover with plastic wrap and refrigerate until firm at least 2 hours or overnight.
5. Preheat over to 375°F.
6. Coat 2 baking sheets with nonstick spray or line them with parchment paper.
7. Place remaining 1/4 cup sugar in a shallow dish.
8. Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls.
9. Roll balls in sugar and place 2-inches apart on prepared baking sheets.
10. Bake cookies, 1 sheet at a time, for 10-15 minutes or until golden on the bottom.
11. Transfer to a wire rack to cool.
12. (The cookies will keep for up to 4 days in a tightly covered tin. Freeze for longer storage.)
13. Fruit Puree Fat Replacement: Cut fruit into eighths (do not core); place in a heavy medium saucepan.
14. Add water, lemon juice and lecithin and bring to a simmer.
15. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35-45 minutes.
16. Let cool slightly.
17. Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture).
18. Let cool completely.
19. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months).
20. Makes about 1 3/4 cups.
Title: Vanilla Pudding (reduced Fat)
Ingredients:
- 1/2 sugar
- 3 cornstarch
- 1/8 salt
- 2 1/4 2% low-fat milk
- 1 egg
- 1 vanilla extract
Instructions:
1. Combine first 3 ingredients in a saucepan.
2. Combine milk and egg in a bowl.
3. Gradually add milk mixture to sugar mixture, stirring constantly.
4. Cook over medium heat until thick and bubbly, stirring constantly. Cook for one additional minute after bubbling starts, stirring constantly.
5. Remove pan from heat; stir in vanilla.
6. Serve warm, or place plastic wrap on surface; cool to room temperature.
7. Chill thoroughly.
Title: Chocolate Crackles
Ingredients:
- 1 brown sugar
- 1 vanilla extract
- 1/2 eggs
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 1/4 salt
- 1/2 powdered sugar
- 1
- 1/4
- 1/2
Instructions:
1. MELT chocolate chips in a microwave safe bowl on MEDIUM (50% power) for 2 minutes; stir until smooth. Combine with brown sugar, oil and vanilla in medium bowl. Mix well.
2. ADD eggs, one at a time, mixing well after each addition. Stir in flour, cocoa, baking powder and salt. Cover and refrigerate about 3 hours.*
3. HEAT oven to 350ºF. Lightly spray a baking sheet with no-stick cooking spray.
4. PLACE powdered sugar in shallow dish or large resealable food storage bag. Shape dough into 1-inch balls. Roll in powdered sugar or add to bag and shake to coat.
5. PLACE about 2 inches apart on prepared baking sheet. Bake 10 minutes, or until almost no indentation remains when touched lightly. Cool on wire rack.
6. TIP* Chilling the dough before baking is an important step to ensure the crackled finish.
Title: Biblical Cake
Ingredients:
- 6 butter
- 3 eggs
- 1 salt
- 2 baking powder
- 8 raisins
- 1/2 mixed spice
- 6 sugar
- 12 flour
- 1/2 milk
- 2 honey
- 8 figs
- dates
Instructions:
1. Cream the butter and sugar.
2. Add the eggs.
3. Mix in the rest of the ingredients, stirring well, adding the fruit last.
4. Bake in an 8 inch tin at 350 F for 1 1/2-2 hours.
Title: Irish Oaten Biscuits (Cookies)
Ingredients:
- 180 oats
- 100 flour
- 140 baking soda
- 1/2 icing sugar
- 50 butter
- 180
Instructions:
1. Preheat the oven to 200°C/400°F.
2. Combine oat bran, oats, sugar, flour and baking soda in a big bowl. Add butter and mix well. If your dough is too dry, add some water to it until you can work it.
3. Roll out on a lightly floured surface and cut out cookies in desired shape (if making shortbread fingers, dont forget to prick them before baking).
4. Bake for about 15 minutes until cookies are golden and crispy.
Title: Fresh Peach Tarts
Ingredients:
- 4 sugar
- 3/4 fresh lemon juice
- 2 cornstarch
- 1 cinnamon
- 1/4
- 12
Instructions:
1. Combine peaches, sugar, and lemon juice in bowl; mix well.
2. Let stand for 20 minutes. Drain, reserving juice then add enough water to reserved juice to measure 1 cup.
3. Pour juice into saucepan. Stir in cornstarch and cinnamon gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour glaze over peaches.
4. Chill until glaze sets.
5. Garnish with whipping cream if desired.
Title: Rum Cake With Glaze
Ingredients:
- 1/2 pecans
- 1 vanilla pudding mix
- 1 rum
- 1/2 water
- 1/2 eggs
- 1/2 sugar
- 4 rum
- 1/2 oleo
- 1/4
Instructions:
1. Grease and flour bundt pan. Crumble nuts into bottom of pan.
2. Place cake and pudding mixes in a large mixing bowl. Add rum, water, oil and eggs. Mix at medium speed for 2 minutes.
3. Pour and bake at 325 degrees for 50-60 minutes. Cool for 10-15 minutes in pan. Then Remove cake from pan and drizzle with glaze. (Cake should still be warm).
4. For Glaze:
5. Boil sugar, rum and oleo for 2-3 minutes; Pour over cake.
Title: Cream Cheese Tarts
Ingredients:
- 2 cream cheese
- 1 lemon rind
- 1 vanilla
- 3/4 sugar
- 2 eggs
- 1
Instructions:
1. Mix first five ingredients, beat at high speed.
2. Line tart pan with paper liners (small).
3. Put vanilla wafers in liners bottom side down.
4. Spoon 1 T batter onto wafer.
5. Bake 15 minutes at 350 degrees F. Let cool.
6. Top with cherry pie filling or any fruit.
7. Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.
Title: Croissant Pudding
Ingredients:
- 500 milk
- 500 eggs
- 4 caster sugar
- 200 sultanas
- 4 white chocolate
- 25
- 175
- 3
Instructions:
1. Pre-heat the oven to 200C/390F/Gas 6.
2. Pour the milk and cream into a pan and slowly bring to the boil.
3. Put the eggs and sugar into a bowl and mix well.
4. Whilst the milk and cream is heating break up and place the croissants into an ovenproof dish.
5. Sprinkle with the sultanas.
6. When the milk and cream has boiled remove from the heat, add the egg and sugar mixture and the chocolate and stir well until the chocolate has melted.
7. Add the whisky.
8. Strain the mixture over the croissants, cover with foil and bake in the oven for 15-20 minutes until almost set.
9. Place under a hot grill and serve.
Title: Coleen's Double Chocolate Walnut Brownies
Ingredients:
- 1 butter
- 4 white sugar
- 2 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 1 walnuts
- 1 1/2
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Over moderate heat, melt butter and four squares of unsweetened chocolate in a double boiler. Remove from heat once melted.
3. Stir in sugar gradually with wooden spoon until combined.
4. Add eggs one at a time, stirring well after each addition.
5. Stir in vanilla.
6. Stir in flour until well combined. Then stir in half the walnuts.
7. Line a 13x9x2 Pyrex pan with parchment and then pour batter into the pan.
8. Sprinkle the remaining walnuts and chocolate morsels on top of the batter, pressing them in lightly so that they adhere.
9. Bake in preheated oven for 35 minutes. Cool completely and cut. ENJOY!
Title: Bougatsa -- Cream Pie (Greece)
Ingredients:
- 2 pure vanilla extract
- 1/4 unsalted butter
- 4 semolina flour
- 1/3 granulated sugar
- 1/3 egg
- 1 phyllo pastry
- 1 unsalted butter
- 12 powdered sugar
- 4 ground cinnamon
- 2
Instructions:
1. FOR THE CREAM: In a small saucepan bring milk & vanilla extract JUST to a boil.
2. In another saucepan, melt butter over medium heat & then add the semolina, stirring for 1 minute.
3. Strain the milk over the semolina, stirring continuously. Add the sugar & continue stirring for 4-5 minutes, or until mixture is thickened, then remove from the heat & set aside to cool, stirring occasionally to prevent the formation of a skin on top.
4. In a small container, beat together the egg & 1 egg yolk, & when the milk mixture is cool, stir the eggs into the milk mixture.
5. Preheat oven to 400 degrees F & coat the inside of an 8-inch-square baking dish with a little butter.
6. Cut the sheets of filo to fit the baking dish & then lay 6 sheets into the baking dish, brushing the top side of each with melted butter.
7. Spread the cream filling over the pastry & cover with the remaining sheets, again brushing each sheet with butter. Keep the filo covered with a slightly damp kitchen towel at all times so it doesn't dry out.
8. Bake for about 25 minutes or until the pastry is crisp & golden, then remove from the oven & cut into 4 squares. Sprinkle each with powdered sugar & a little cinnamon & serve hot or warm.
Title: Citrus Surprise Grapefruit Cake
Ingredients:
- 2 white whole wheat flour
- 2 baking powder
- 1/2 salt
- 5 granulated sugar
- 1/2 water
- 1 1/2 grapefruit juice
- 1/3 grapefruit peel
- 1/4 cream of tartar
- 1
- 5
- 1/4
Instructions:
1. Preheat the oven to 350°F Lightly grease two 9" round cake pans, line with parchment, and lightly grease the parchment. Set aside.
2. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
3. Combine the egg yolks and oil. Beat at low speed, using your stand mixer or a hand mixer. Slowly add the sugar as the mixture thickens. Add the water and grapefruit juice. Beat on medium speed for 3 minutes, stopping occasionally to scrape the bottom and sides of the bowl. Gently fold in the flour mixture and grapefruit zest with a wide rubber spatula.
4. In a separate bowl, free of any oil or grease, beat the egg whites until foamy. Add the cream of tartar and continue to beat on high speed until soft peaks form.
5. Gently fold the beaten whites into the batter by thirds. Combine only until traces of white remain; don't over-mix.
6. Divide the cake batter between the two pans and bake for 20 to 25 minutes, until a cake tester tests clean and the cake begins to pull away from the sides of the pan. For a 9" x 13" pan, bake 25 to 35 minutes. For cupcakes, bake 15 to 18 minutes.
7. Cool in the pan for 10 minutes before turning out onto a rack to cool completely. Frost as desired; cream cheese frosting and Italian buttercream both work well.
Title: Hill's Chocolate Chunk Cookies
Ingredients:
- 2 brown sugar
- 2 sugar
- 2 butter
- 4 eggs
- 1 salt
- 2 vanilla
- 2 baking soda
- 4 flour
- 5 quick-cooking oatmeal
- 16
- 2
Instructions:
1. Cream butter and sugars together, add in eggs one at a time. Sift in dry ingredients except oatmeal.
2. Slowly add oatmeal making sure it is well mixed before adding more. At a certain point it will be tough on your mixer as this dough becomes kind of stiff and dry but make sure to add all oatmeal. Then stir in chocolate and nuts.
3. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet. Bake at 400 degrees for 7-8 minute.
Title: Peanut Butter Brownies
Ingredients:
- 2 butter
- 1/4 margarine
- 1/4 peanut butter
- 1 light brown sugar
- 2 eggs
- 1 vanilla
- 1/2 flour
- 1/2 peanuts
Instructions:
1. Melt chocolate; set aside to cool.
2. Cream butter, peanut butter and brown sugar.
3. Beat in eggs and vanilla.
4. Mix in melted chocolate, then flour.
5. Stir in peanuts.
6. Pour into greased 8 inch square pan.
7. Bake at 325 degrees for 30 to 35 minutes.
Title: Peachtree Street Gingerbread Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/2 baking soda
- 1/2 ground cloves
- 1 cinnamon
- 1 ginger
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 molasses
- 1 hot water
Instructions:
1. Sift flour, soda, spices and salt together.
2. Cream the butter; gradually add sugar. Cream well.
3. Add beaten egg and the molasses; blend thoroughly.
4. Stir in sifted dry ingredients alternating with hot water.
5. Beat until smooth after each addition.
6. Pour into a greased 9"x9" shallow pan, and bake at 180C for 45-50 minutes.
7. OR.
8. Pour into greased and floured cup cake pans and bake at 190C for 20-30 minutes.
Title: S'more Bites
Ingredients:
- 1 graham cracker
- 1/4 powdered sugar
- 6 butter
- 12 marshmallows
Instructions:
1. Mix the crushed graham crackers, 1/4 cup powdered sugar, and 6 tablespoons melted butter together. Take a mini muffin tray and fill less than half for each one. Bake at 350 degrees for 4-5 minutes. Put the mini Hershey bars on top of the crust, and then put.
2. the marshmallows on top of the chocolate. Bake at 350 degrees for 2-4 minutes. Then serve, or eat it all yourself!
Title: Affogato
Ingredients:
- 1/3 heavy whipping cream
- 1/2 boiling water
- 1 vanilla ice cream
- 1 pure vanilla extract
- 1/4
Instructions:
1. With an electric mixer, beat the heavy whipping cream in a medium size bowl until soft peaks form.
2. Cover and place the whipped cream in the refrigerator.
3. Whisk the boiling water, espresso powder and vanilla extract in a cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso.
4. Scoop 1/2 cup of the ice cream into each of 4 dessert bowls or glasses.
5. Pour 2 tablespoons or 1 shot of hot espresso mix over each.
6. Top with the whipped cream and serve immediately.
Title: Anginettes or Orange Juice Cookies
Ingredients:
- 3 all-purpose flour
- 3/4 sugar
- 3 baking powder
- 1/2 baking soda
- 1/2 eggs
- 2 butter
- 1 confectioners' sugar
- 1/2 milk
- 1
- 4
- 2
- 1
Instructions:
1. Cream crisco and sugar until well blended, add eggs, mix well, then the extract & orange juice,blend in, then add the baking powder and baking soda, mixing well, finally adding the flour mixing well. Bake at 450 degrees. Preheat oven prior to baking. Bake for 5-6 minutes. Can leave in a minute longer for a very slightly browned cookie. Do Not Overbake, or they will be no good, as this is not a moist type of cookie.
2. Drop by teaspoonful fairly closely set, as they do not really expand out. Depending upon "your teaspoonful size" you will get several dozen of these. Or you can roll pscs. into small logs and then spiral.
3. Glaze:
4. Melt the butter in medium pan, adding all the other ingredients, whisking until sugar melts and it is heated through. Consistency should not be too loose nor too thick, should coat cookie evenly without a great deal of dripping. You can add additional small amounts of confectioners sugar if necessary to thicken a bit more.
5. Apply glaze with spoon or dipping into the pan, and immediately sprinkle with the colored sprinkles. Let Dry.
6. Note: I have on many occasions added an extra teaspoon of extract and a tad bit more of orange juice to both the cookie mix and the glaze for extra flavor. Hope you enjoy this little bit of Italian flavor!
Title: Coconut Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 sweetened flaked coconut
- 6 unsalted butter
- 1 1/3 sugar
- 2 unsweetened coconut milk
- 3/4 pure vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
Title: Bread Pudding With Whiskey Sauce
Ingredients:
- 1 half-and-half
- 2 milk
- 2 eggs
- 3 sugar
- 2 pecans
- 1/2 raisins
- 1/2 vanilla extract
- 1/4 vanilla extract
- 1 cinnamon
- 1 butter
- 1/2 pecans
- 1 1/2 butter
- 2 powdered sugar
- 1/2 eggs
- 1/2
- 1
- 2
- 3
- 2
Instructions:
1. Tear bread into small pieces and place in a large bowl.
2. Add half & half and milk.
3. Let stand 10 minutes.
4. Crush mixture with hands until blended.
5. Add eggs and remaining ingredients, except butter. Stir well.
6. Pour melted butter into 9X13 pan. Tilt to coat evenly.
7. Spoon mixture inches.
8. Bake at 325 for 40-45 minutes or until pudding is very firm. Cool.
9. Whiskey Sauce:.
10. Melt butter in double boiler.
11. Add sugar and bourbon.
12. Stir until sugar dissolves.
13. Gradually stir about a quarter of the hot mixture into eggs (called tempering).
14. Add egg mixture back into the double boiler.
15. Cook, stirring constantly for 5 minutes or until mixture thickens.
16. To serve, cut pudding into squares. Place in oven proof dishes on a baking sheet. Sprinkle evenly with some of the coconut/pecan mixture. Pour whiskey sauce over top. Broil 6" from heat until sauce is bubbly and coconut is lightly browned.
17. Enjoy!
Title: Walnut or Hazelnut Torte
Ingredients:
- 3 ground walnuts
- 6 toasted hazelnuts
- 1 1/4 eggs
- 1/4 granulated sugar
- 1 baking powder
- 2 lemon rind
- 1 salt
- 2 unflavored gelatin
- 2 cold water
- 2 icing sugar
- 1/2 vanilla extract
- 1/2 walnut halves
- 1/2
- 1/3
Instructions:
1. Grease three 8 inch (20 cm) layer cake pans and line bottom with waxed or parchment paper. Heat oven to 350°F (180 C).
2. Measure out 1 1/2 cups (375 mL) of the ground nuts for the CAKE batter.
3. Set aside 3/4 cup nuts (175 mL) for the FILLING, and 3/4 cup (175 mL) for the OUTSIDE of the cake.
4. Separate eggs, putting the whites in a large mixer bowl and the yolks in a small bowl. (I always have the eggs at room temperature and make sure no egg yolk gets into the whites).
5. Beat the egg whites until soft peaks form, then beat in 1/2 cup (125 mL) of the sugar gradually. Beat until stiff.
6. Beat egg yolks, beating in remaining sugar gradually and continue beating at high speed until thick and light coloured.
7. Stir in the 1 1/2 cups nuts, bread crumbs, baking powder, lemon rind and salt and about 1/4 of the egg white mixture.
8. FOLD this mixture gently but quickly back into the remaining egg whites.
9. Turn into prepared pans and bake about 20 minutes or until tops spring back when touched lightly in the middle. Cool slightly in pans, then turn out on racks and strip off waxed paper while still WARM.
10. FOR THE FILLING: Combine gelatin and cold water in a small dish and let stand 5 minutes. Set in a pan of simmering water and heat until gelatin dissolves. Cool slightly.
11. Whip cream and icing sugar until soft peaks form. Beat in almond extract and vanilla and drizzle in the gelatin, beating until stiff. Put about half of the whipped cream into another bowl and fold in 3/4 cup (175 mL) ground nuts. Spread this mixture between the cake layers.
12. Ice the sides and 1 inch rim on top with remaining plain whipped cream.
13. Spread the cherry jam in the centre of the top of the torte and decorate the whipped cream border with nut halves. Press the remaining 3/4 cup ground nuts lightly into the cream on the sides of the cake. Chill several hours. 12 Servings.
14. Recipes Only Magazine.
Title: Bastani Akbar-Mashti, Persian, (Iranian)
Ingredients:
- 1 vanilla ice cream
- 100 rose water
- 2 pistachios
Instructions:
1. The double-cream used to prepare Bastani Akbar-Mashti should be extra thick.
2. Leave the double-cream in the freezer until frozen.
3. Cream or ice-cream should not be very hard.
4. Cut frozen double-cream into small pieces and mix with ice-cream.
5. Add rose-water and mix well.
6. Place the mix in the freezer for at least one hour.
Title: White Chocolate-Filled Poppy Seed Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla extract
- 1 flour
- 2 poppy seeds
- 3 salt
- 1/4 white chocolate
- 6
Instructions:
1. Preheat oven to 375*F.
2. In a large bowl, cream together the butter and sugar until light and smooth, using an electric mixer on medium speed.
3. Blend in the egg yolks and vanilla.
4. Combine the flour, poppy seeds, and salt; gradually add to the creamed mixture just until combined.
5. Roll dough into 1" balls; space 2" apart on ungreased cookie sheets.
6. Using your thumb or the end of a wooden spoon handle, make an indentation in the center of each ball.
7. Bake for 10-12 minutes, or until lightly browned.
8. Immediately reinforce the indentation with the spoon handle again; transfer cookies to wire racks and cool slightly.
9. While cookies are still warm, fill with a spoonful of the melted chocolate.
Title: Mandarin Orange Dessert
Ingredients:
- 1 sweetened condensed milk
- 1 cream cheese
- 1 Cool Whip
- 1 mandarin oranges
- 2 butter
- 60 sugar
- 1/2
Instructions:
1. Blend base ingredients together. You can save part of the mixture to sprinkle on the top. Press into 9x12 inch cake pan.
2. Blend seetened condensed milk and cream cheese, mix well fold in Cool Whip. Mix in thawed orange juice consentrate. Fold in drained mandarin oranges. Spoon mixture into crumb lined pan. Refrigerate until firm.
Title: Strawberry Snow
Ingredients:
- 2 gelatin
- 1/4 water
- 2 strawberries
- 4 sugar
- 1/2 strawberries
- 1
- 6
Instructions:
1. Sprinkle the gelatin over the water and allow to soften for 5 minutes.
2. Heat 1 cup crushed strawberries to the boiling point, add the gelatin and stir until dissolved.
3. Chill until the mixture begins to set around the edges of the bowl.
4. Whip the egg whites until soft peaks form and gradually whip in the sugar.
5. Fold into the strawberry mixture, then add the remaining crushed strawberries and whipped cream.
6. Serve immediately in individual glass dishes and decorate each serving with a whole strawberry.
7. Note: This dessert may also be served frozen. Pour the mixture into freezer trays and freeze.
Title: Plum Crumble
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 1/4 unsalted butter
- 1/4 sugar
- 1/2 cornstarch
- 1/2 plums
- 1 unsalted butter
- 7
- 2
Instructions:
1. Put the rack of the oven in the center. Preheat oven to 375°F.
2. Crumble: In a bowl, mix all dry ingredients. Add butter and mix juntil preparation is just moisten and stick together until the pressure of the fingers. Set aside.
3. Garnish: In a square baking pan of 20 cm (8 inch) or that can hold 2 L (8 cups), mix sugar and cornstarch. Add plums, butter and stir well.
4. Cover with the crumble by dropping it in pieces on the plums. Cook in oven about 45 minutes or until golden. Serve to room temperature or cold.