lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Kiwi Pavlova
Ingredients:
- 4 fine sugar
- 1 white vinegar
- 1 cornstarch
- 1/2 vanilla extract
- 1/2 heavy whipping cream
- 1/2 kiwi fruits
- 1/2 raspberries
- 2
- 1
Instructions:
1. Preheat oven to 275F and put rack in middle of oven. Line a small baking sheet with foil and set aside.
2. Using a squeaky clean metal bowl, beat the egg whites with a squeaky clean electric mixer on medium speed. Beat until you can form soft peaks.
3. Add the sugar to the egg whites tablespoon by tablespoon, beating after each addition. At this point, the egg whites should be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently. Add the raspberry extract and fold into the mixture, again gently.
5. Spread the meringue on the foil covered baking sheet in a 7" circle or until about 1 inch high. Make shallow indentation in meringue, making sure sides are higher than middle.
6. Bake the meringue for about 1 hour and 15 minutes.
7. Turn off the oven and crack the oven door open so meringue cools slowly. Cool completely in oven. Meringue will look cracked on top, which is exactly right!
8. Just before serving, take the pavlova out of the oven and remove it gently from the foil. Place on plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing the berries and peel and slice the kiwifruit. Make sure the berries are not wet. Gently dry with paper towel.
10. Gently spoon whipped cream into shallow indentation in pavlova. Arrange raspberries and kiwifuit on top of whipped cream.
Title: Nelson Cookie Bake Green Bon Bon Cookies
Ingredients:
- 1/2 butter
- 3/4 powdered sugar
- 1 vanilla
- 1 -2 flour
- 1 1/2 salt
- 1/8
- 20 -25
Instructions:
1. Heat oven to 350 degrees.
2. Mix thoroughly butter, sugar, vanilla.
3. Add food coloring.
4. Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 – 2 Tablespoons light cream.
5. Mold dough by teaspoonfuls around Hershey Kiss.
6. Place cookies about 1 inch apart on parchment lined cookie sheets.
7. Bake 12 – 15 minutes or until set but not browned.
8. Cool. Dip tops of cookies into Icing.
Title: Chocolate Slice
Ingredients:
- 4 butter
- 2 cocoa powder
- 2 sugar
- 1/2
Instructions:
1. Beat sugar and butter well.
2. Add cream and cocoa powder, mix well.
3. Break the biscuits into small pieces and mix well.
4. Divide the mixture into 2 equal portions.
5. Spread each portion lengthwise on a strip of foil, roll and twist the ends.
6. Freeze the 2 logs for 3 hours.
7. Slice it with the foil and remove the foil.
8. Keep in the refrigerator until its ready to serve.
9. Enjoy this dessert!
Title: Lyricvixen's Mock Peach Pie Recipe
Ingredients:
- 8 sugar
- 3/4 baking powder
- 1/8 flour
- 1/8 water
- 3 applesauce
- 1/2 vanilla
- 1 vinegar
- 10 carrots
- 1/8
Instructions:
1. Directions.
2. A) Blender - Water/ Applesauce/ Vanilla/ Vinegar / steamed carrots.
3. B) bowl - dry - sugar / Baking Powder / Flour /.
4. C) ADD - wet to dry mixture and Mix.
5. D) NOW - ADD - canola oil (or any) mix well
6. F) POUR - In Pie Crust.
7. BAKE: 375 degrees F (190 degrees C/5 Moderate).
8. 30 to 45 minutes.
9. COOL 2 to 6 hours for best Flavor.
10. OK -.
11. blender.
12. can add in blender but I don't like too.
13. (used "Toaster Oven" - Because Summer Time).
Title: Chocolate Chip Crunch Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 baking soda
- 1 salt
- 2 vanilla
- 2 eggs
- 2 1/2 flour
- 2 chocolate chips
- 1
Instructions:
1. Melt butter,
2. add the sugars and stir.
3. Add soda, salt, vanilla, and beaten eggs.
4. Preheat oven to 375 degrees F (rack in middle position).
5. Grease cookie sheet.
6. Mix well.
7. Add flour and stir it inches.
8. Add crushed corn flakes & chocolate chips.
9. Mix it all thoroughly.
10. Form dough into walnut-sized balls with your fingers.
11. Place on a greased cookie sheet (12 to a standard sheet).
12. Press balls down with a floured or greased fork - in a criss-crossed pattern.
13. Bake at 375 degrees for 10 minutes.
14. Cool on cookie sheet for 2 minutes then.
15. remove to a wire rack until completely cool. (This is important-the rack makes them crisp.).
Title: Pudding Delight
Ingredients:
- 14 graham cracker squares
- 1 1/2 instant vanilla pudding
- 2 milk
- 8 bananas
- 2 chocolate chips
Instructions:
1. Prepare pudding mix with milk as directed on package.
2. Let stand five minutes.
3. Fold in whipped topping into pudding.
4. layer 1/3 of crackers flat in bottom of 9"x9" square pan.
5. Spread half of the pudding mixture over the crackers.
6. Add another layer of crackers.
7. Top with remaining pudding.
8. Once again add another layer of crackers.
9. Spread bananas over top with chocolate chips.
10. Chill 3 hours.
Title: Pumpkin Spiced and Iced Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 pumpkin pie spice
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1 margarine
- 1 sugar
- 2 Libby's canned pumpkin
- 1 eggs
- 2 vanilla
- 1 walnuts
- 1 powdered sugar
- 1 1/2 milk
- 1/2 vanilla
Instructions:
1. Heat oven to 375°F and grease cookie sheets.
2. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl.
3. Beat butter and sugar in large bowl with mixer till creamy. Beat in pumpkin, eggs and vanilla. gradually beat in flour mixture. Stir in morsels and nuts.
4. Drop by rounded tablespoonfuls on sheets. Bake 15-20 minutes till edges are brown. Cool on sheets for 2 minutes; remove to racks cool completely. Spread on glaze.
5. Glaze: Combine 1 cup powdered sugar, 1- 1/2 tbsp milk and 1/2 tsp vanilla in small bowl; mix well.
Title: Carrot Cake Made with Mayonnaise
Ingredients:
- 1 ground cinnamon
- 2 ground nutmeg
- 1/2 ground ginger
- 1/2 mayonnaise
- 3/4 eggs
- 3 carrots
- 2 crushed pineapple with juice
- 1 pecans
- 1/2 black walnut
Instructions:
1. Preheat oven to 350º.
2. Grease and flour two (9-inch) round baking pans*; set aside.
3. In large bowl with mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger.
4. Add mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened.
5. With mixer on medium speed, beat 2 minutes.
6. Stir in walnuts.
7. Pour into prepared pans.
8. Bake 30 minutes or until toothpick inserted in center comes out clean.
9. On wire rack, cool 10 minutes; remove from pans and cool completely.
10. Just before serving, frost cake.
11. *Or,prepare cake mix as above in 13 x 9-inch baking pan or Bundt pan.
Title: Vanilla Cake Truffles
Ingredients:
- 1 water
- 3
- 1 1/3
- 2
- 1
- 1/2
- 1
Instructions:
1. Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan).
2. Let the cake cool completely.
3. Slice brown edges off top and sides of cake and crumble white cake in large bowl.
4. Mix crumbled cake with 1/2 can Betty Crocker Vanilla Icing.
5. After mixing well roll into balls. Chill for 30 minutes.
6. Melt vanilla almond bark as directed on package.
7. Roll cake ball into the melted vanilla bark and place on wax paper until coating if firm.
Title: Flax Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 margarine
- 1 butter
- 1 white sugar
- 2 brown sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 1/2 oats
- 1/2 flax seed meal
- 1 salt
- 1 baking powder
- 1 1/2 baking soda
- 2 pecans
- chocolate chips
Instructions:
1. *Either use purchased milled flaxseed (flax meal), or grind whole flaxseed in a coffee grinder to a granular, free-flowing meal. You can purchase this at healthfood stores or healthfood sections at some grocery stores.
2. Cream margarine (or butter), white sugar and brown sugar until light and fluffy.
3. Add eggs and vanilla and beat well.
4. In a separate bowl, mix together flour, oats, milled flaxseed, salt, baking powder and baking soda. Stir into creamed mixture.
5. Add nuts and chocolate chips, mix until blended.
6. Form dough into 1-inch balls. Place balls on an ungreased cookie sheet, leaving 2 inches between cookies.
7. Bake at 350 degrees for about 10 - 12 minutes.
Title: Delicious Chocolate Tapioca Pudding
Ingredients:
- 2/3 sugar
- 3 minute tapioca
- 3 1/2 milk
- 1 egg
- 2 vanilla
- 1
Instructions:
1. Mix sugar and tapioca in saucepan. Stir in milk and egg; let stand 5
2. minutes.
3. Add chocolate. Cook and stir over medium heat until mixture comes to a full.
4. boil, about 15 minutes; beat with wire whisk to blend chocolate.
5. Remove from heat and stir in vanilla. Cool 20 minutes; stir and chill.
6. Serve with whipped cream, if desired.
Title: Spiced Cupcakes With Caramel Frosting
Ingredients:
- 1/2 butter
- 2/3 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1 flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1/2 ground cloves
- 1/4 milk
- 1/4 powdered sugar
- 2 1/2 unsalted butter
- 4 vanilla
- 1 milk
- 2
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. Beat sugar and butter until well combined. Add eggs and egg white one at a time. Add vanilla.
3. In another bowl sift together flour, baking powder, salt, cinnamon, cloves and nutmeg. Add 1/2 of the flour mixture to the sugar mixture. Stir in milk. Add remaining flour mixture. Beat until smooth.
4. Place cupcake liners in a cupcake pan. Fill each liner 2/3 of the way full.
5. Bake for 15-20 minutes or until a toothpick inserted in the cupcake comes out with just a few crumbs on it. I find that if it is too clean, my cupcakes come out dry.
6. Remove from oven and allow to cool.
7. While cupcakes are cooling make your frosting by beating together sugar and butter until smooth. Add in vanilla, caramel and 2 tablespoons of milk. Beat until stiff and spreadable. If needed add remaining tablespoon of milk .
8. Use a knife or a piping bag to frost cooled cupcakes. Serve.
Title: Peanut Butter and Jelly Bread Pudding
Ingredients:
- 8 chocolate chips
- 1/2 eggs
- 1/4 milk
- 1/2 pumpkin pie spice
- 1/2 cinnamon
- 5 sugar
- 2 maple syrup
- 1/2
- 2
Instructions:
1. Preheat oven to 400ºF.
2. Lightly coat a 9x9" baking dish with cooking spray.
3. Using the bread, peanut butter and jam/jelly, make 4 sandwiches.
4. Cut each sandwich into quarters, then cut each quarter into 4 more pieces.
5. Arrange the pieces in the baking pan. They should be slightly jumbled.
6. If using, scatter the chocolate chips or dried fruit among the sandwich pieces.
7. In a medium bowl, whisk together the eggs, milk and pumpkin pie spice (or cinnamon).
8. Pour the egg mixture over the sandwich pieces.
9. Press the bread gently with a fork to help it absorb the liquid.
10. Bake for 20-25 min, or until egg is nearly set.
11. Remove the pan from the oven, and scatter the top of the pudding with the sugar.
12. Increase the oven to broil, and cook until the sugar on top begins to caramelize, about 1 minute Watch it closely to prevent burning.
13. Serve drizzled with maple syrup.
Title: Super Easy English Apple Pudding
Ingredients:
- 8 apples
- 1 1/4 brown sugar
- 3/4 butter
- 1 1/2 flour
Instructions:
1. Preheat oven to 350 degrees F.
2. Slice apples and place into an UNHEATED baking dish, spreading evenly.
3. In medium sauce pan, melt butter; add sugar, stirring until smooth; mix in flour; pour entire mixture on apples.
4. Bake for 30 minutes.
Title: Pecan Praline Cookie Triangles
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 powdered sugar
- 1 baking soda
- 3/4 butter
- 3 pecan halves
- 2 brown sugar
- 2 eggs
- 4 butter
- 2 vanilla
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees.
2. For the crust, combine flour, powdered sugar and baking soda. Add the butter and mix until crumbly. Lightly press the crumb mixture into the bottom of a 9x13 pan. Bake for 15 minutes.
3. Meanwhile, for the filling, reserve 1 cup of the pecans for garnish; chop the remaining pecans. Combine the chopped pecans, brown sugar, eggs, butter, vanilla, and salt. Mix well. Pour filling over the warm crust, spreading to the edges of the pan.
4. Arrange the remaining pecan halves over the filling.
5. Bake 17-19 minutes or until filling is set in the center.
6. Remove from oven, cool completely.
7. Sprinkle with additional powdered sugar, if desired.
8. Cut into squares. Cut each square in half diagonally.
Title: Mandarin Orange Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 1 Cool Whip
- 1 vanilla instant pudding mix
- 1 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix first four ingredients in large bowl with electric mixer for about 2 minutes. Pour into 11 x 13 inch baking pan that has been sprayed with Pam. Bake in preheated oven 32-35 minutes, or until cake pulls away from sides and toothpick inserted in center of cake comes out clean. Let cool completely.
3. For topping, mix Cool Whip, pudding mix and pineapple with juice with mixer till blended. Spread on cooled cake.
4. Keep refrigerated.
Title: Apple Pie Rugelach
Ingredients:
- 1 butter
- 8 cream cheese
- 2 all-purpose flour
- 1/2 salt
- 4 walnuts
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 ground cinnamon
- 2 confectioners' sugar
- 3/4
Instructions:
1. Prepare dough; in large bowl, with mixer on medium speed, beat butter and cream cheese until creamy, scraping bowl occasionally. Reduce speed to low; gradually beat in flour and salt just until blended, scraping bowl occasionally. Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.
2. Meanwhile, prepare filling: In medium bowl, combine apples, walnuts, and brown sugar.
3. Prepare Spice Sugar: In small bowl, combine sugar and cinnamon.
4. Preheat oven to 350. Line 2 large cookie sheets with parchment paper.
5. Sprinkle work surface with 2 tablespoons Spice Sugar. Place 1 disk dough on top of sugar; turn over to coat both sides. Roll dough into 10-inch round, turning round over a few times and sprinkling dough with 2 more tablespoons Spice Sugar to coat both sides.
6. Spread top of round with 3 tablespoons jelly, then sprinkle with 1/2 cup filling, leaving 1/2-inch border around edge. With knife, cut dough into 16 equal wedges. Starting at wide end, roll up each wedge jelly-roll fashion. Place rugelach, 1-inch apart, on prepared cookie sheet, point side down.
7. Bake rugelach 30-33 minutes or until dough is browned and cooked through. Immediately transfer to wire rack to cool.
8. Repeat with remaining dough, Spice Sugar, jelly, and filling. Store cookies in airtight containers at room temperature up to 1 week or in freezer up to 3 months. Dust with confectioners' sugar to serve.
Title: Grand Marnier Soufflés for Two
Ingredients:
- 1 butter
- 2 brown sugar
- 1 milk
- 1 vanilla extract
- 4 cornstarch
- 1/4 sugar
- 4 salt
- 1/4 all-purpose flour
- 1/4 Grand Marnier
- 1/4 orange zest
- 2 sugar
- 2
- 1/4
Instructions:
1. Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
2. In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
3. In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 egg yolks and salt. Stir until smooth.
4. Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
5. Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
6. Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
7. Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
8. Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
9. Preheat oven to 400 degrees.
10. Beat whites until soft peaks form.
11. Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
12. Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
13. Bake for 20 minutes until puffed and browned on top.
14. Serve immediately.
Title: Easy Banana Cake
Ingredients:
- 2/3 sugar
- 1/2 sour cream
- 1 egg
- 1 unsalted butter
- 1 banana
- 1 pure vanilla extract
- 1 flour
- 1/4 salt
- 1/2 baking soda
- 2 unsalted butter
- 1/4 heavy cream
- 1/2 vanilla bean paste
- 1 1/4 vanilla extract
- confectioners' sugar
Instructions:
1. To make cake:
2. Preheat oven to 375 degrees. (bake at 350 degrees if using a glass pan).
3. Cream together sugar, sour cream, egg, and 2 T. softened butter. Add mashed bananas and 1 teaspoons vanilla extract. Add flour, salt & baking soda; mix well. Pour into greased 8 X 8 pan and bake for 20-25 minutes.
4. Cool completely before frosting.
5. To make frosting:
6. Cream butter and confections sugar together until smooth. Slowly add the heavy cream; stir until smooth. Stir in the vanilla bean past or extract until fully incorporated. Spread on cooled cake.
7. Recipe doubles well to fit in a 9 X 13 pan.
8. Here is the general rule for substituting vanilla:
9. 1 vanilla bean = 1 T. vanilla powder = 1 T. vanilla bean paste = 1 T.pure vanilla extract.
Title: Fruit Dessert Pizza
Ingredients:
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1 light brown sugar
- 1/2 egg
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 8 mascarpone cheese
- 3 cream cheese
- 1 light brown sugar
- 1 dark sweet cherries
- 1
Instructions:
1. Prepare crust: Preheat oven to 350°F. Grease 12-inch pizza pan. With mixer, cream butter, granulated sugar and brown sugar until light and fluffy. Add egg and almond extract; blend. Add flour, baking powder and salt; blend well. With floured hands, press into prepared pan. Bake until edges are browned, about 10 minutes. Set aside to cool.
2. Prepare topping: In small bowl combine mascarpone cheese, brown sugar and orange peel until well blended. Spread mixture on cookie crust, to within 1-inch from edge. Arrange apricots, peaches and cherries on top of crust.
Title: Orange Creamsicle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 boiling water
- 1 1/3 instant vanilla pudding
- 3 milk
- 1 Cool Whip
- 3
- 1
- 8
Instructions:
1. Mix and bake the orange cake mix in a 9x13 pan according to directins.
2. While the cake is still warm, poke holes in the cake with the end of a wooden spoon or a skewer.
3. Mix the box of orange Jello with the boiling water. Pour over cake when Jello is dissolved.
4. Refrigerate the cake while you prepare the topping.
5. Mix the instant pudding and milk until pudding thickens.
6. Fold in the Cool Whip.
7. When the cake has cooled, spread the Cool Whip/pudding frosting on the cake.
8. Refigerate cake until ready to serve.
Title: Chocolate Cookies W/Hershey's Cocoa Powder
Ingredients:
- 1 butter
- 1 granulated sugar
- 3/4 light brown sugar
- 2 vanilla extract
- 1/2 salt
- 2 eggs
- 2 all-purpose flour
- 1/2 baking soda
- 1
Instructions:
1. Heat oven to 375°F.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
5. VARIATIONS:
6. CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips, Mini Chips Semi-Sweet Chocolate OR 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips to basic chocolate batter.
7. MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Milk Chocolates to basic chocolate batter.
8. MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips to basic chocolate batter.
9. CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips to basic chocolate batter.
10. CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups.
11. ( 10-oz. pkg.) REESE'S Peanut Butter Chips to basic chocolate batter.
12. CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS 'O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.
Title: Banana Funnel Cake
Ingredients:
- 1 banana
- 1 1/3 milk
- 2 eggs
- 1/4 sugar
- 2 1/2 flour
- 1 cinnamon
- 1/4 nutmeg
- 1/8 cardamom
- confectioners' sugar
Instructions:
1. In blender or food processor puree bananas; add milk, then eggs and sugar.
2. Sift together flour and spices and add to banana mixture.
3. In skillet, or electric fry pan, heat 1/2 inch oil to 375 degrees. Cover the small opening of a funnel with finger and pour 1/4 cup batter into funnel. Hold funnel over hot oil and drizzle batter in swirls and crisscross in a lace=like pattern.
4. Fry about 1 minute or until brown. Turn and brown second side.
5. Drain on paper towels, sprinkle with powdered sugar.
6. Serve warm.
Title: Peach Melba Pavlova
Ingredients:
- 3 vanilla essence
- 6 vinegar
- 1/2 cornstarch
- 1/2 raspberries
- 1 vanilla ice cream
- 6 icing sugar
- 1
Instructions:
1. Set the oven to 300°F
2. Draw a 7in circle on a sheet of baking parchment and place the paper on a baking sheet.
3. Whisk up the egg whites until very stiff, and then beat in the sugar at little at a time whilst continuing to whisk.
4. Now whisk in the vanilla essence, vinegar and cornstarch.
5. Spread the mixture over the circle and bake in the oven for 1 hour until firm. Remove the meringue from the oven and leave to cool, and then carefully remove the paper. It is easier to do when cool. Place on a plate.
6. Push the raspberries through a nylon sieve and add the strawberry liquor to the puree.
7. Scoop as much ice cream as you want into the meringue, top with the peaches and pour the melba sauce over the top, zig-zagging over the meringue.
8. Dust with icing sugar, scatter over some pink and red rose petals and serve.
Title: Easy Caramel-Filled Chocolate Chip Cookies
Ingredients:
- 1 shortening
- 12
- 1/4
- 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. For each cookie, shape 1 unbaked cookie around 1 caramel candy, covering completely.
3. Place cookies, with thickest part of dough down, 2 /2 inches apart on ungreased large cookie sheet.
4. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet; place on wire racks. Cool 15 minutes or until completely cooled.
5. In a small microwave-safe bowl, combine chocolate and shortening. Microwave on high for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Drizzle chocolate over cooled cookies. Let stand until chocolate is set before storing.
6. Note: Can bake on parchment paper lined cookie sheet if you are worried about the caramel coming out. If caramel does come out, allow to cool before trying to remove from sheet.
Title: Coconut Milk Panna Cotta with Ginger-Lime-Strawberries
Ingredients:
- 1 coconut milk
- 50 palm sugar
- 1 brown sugar
- 1 dried shredded coconut
- 1 vanilla bean
- 1 agar-agar
- 1 lime, juice of
- 1 fresh ginger
- 300 brown sugar
- strawberries
Instructions:
1. Slice the vanilla bean lengthwise in 2 halfs.
2. In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
3. Add the shredded coconut and on low heat stir or mix for 2 minutes.
4. Add the Agar-Agar and bring to boil again, stirring for another minute.
5. Take out the vanilla bean.
6. Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta.
7. Refrigerate for at least 4 hours.
8. For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
9. In a bowl, mix the lime juice, the ginger and the brown sugar.
10. Add the strawberries and toss to coat.
11. To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.