lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma's Banana Pudding
Ingredients:
- 6 bananas
- 3 1/2 all-purpose flour
- 1 1/3 sugar
- 1 salt
- 3 eggs
- 3 milk
- 1 sugar
- 1/4 sugar
- 2 vanilla extract
- 1
Instructions:
1. Combine flour, sugar and salt in a heavy sauce pan.
2. Beat egg yolks. Combine egg yolks and milk, mixing well. Stir into dry ingredients.
3. Cook over med heat, stirring constantly until smooth and thickened. Remove from heat.
4. Stir in 1 tsp vanilla.
5. Layer one-third of wafers in 3 qt baking dish. Slice bananas and layer over wafers. Pour 1/3 of cusard over bananas. Repeat layers twice.
6. Beat egg whites until foamy. Gradually add 1/4 c plus 2 tbsp of sugar, 1 tbsp at a time, beating until stiff peaks form.
7. Add 1 tsp vanilla and beat until blended.
8. Spread meringue over custard, sealing edges of dish. Bake at 425 for 10-12 min or until golden brown.
Title: Spicy Pumpkin and Hazelnut Dessert Casserole
Ingredients:
- 1 pumpkin puree
- 1 light brown sugar
- 1 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 2 half-and-half
- 3 eggs
- 1 hazelnuts
- 2 butter
Instructions:
1. Butter a 1 1/2 quart casserole dish and set aside.
2. In a large mixing bowl, add the pumpkin; set aside.
3. In a small mixing bowl, add the brown sugar, salt, and spices; stir to mix; add to the pumpkin puree and stir until well blended.
4. In a medium mixing bowl, add the half-and-half and eggs; whisk until frothy.
5. Add to the pumpkin mixture; stir to blend.
6. Transfer mixture to prepared casserole dish.
7. Sprinkle hazelnuts over the top.
8. Drizzle with melted butter.
9. Bake in a 350° oven for 50-55 minutes or until knife inserted in the center comes out almost clean.
10. Let cool.
11. If desired, top with whipped cream.
12. Note--may add a tablespoon or two of rum or bourbon to the pumpkin mixture before baking if desired.
Title: Magic Fruit Dessert
Ingredients:
- 1/2 butter
- 1 milk
- 3/4 sugar
- 1 flour
- 1 baking powder
- 1 1/2
Instructions:
1. Melt butter in bottom of 9 x 9-inch or 10 x 8-inch glass baking dish.
2. Make batter by mixing milk, sugar, flour, and baking powder.
3. Pour batter over melted butter in pan.
4. Do not stir.
5. Pour fruit filling over batter in pan.
6. Do not stir.
7. Bake at 350°F for 50-60 minutes or until browned.
8. *For apple filling, sprinkle with sinnamon-sugar mixture before baking.
9. *For cherry filling, add a little almond extract to batter.
Title: Guinness Syrup
Ingredients:
- 3 stout beer
- 3 brown sugar
Instructions:
1. Combine all ingredients.
2. Stir over medium heat until sugar is completely dissolved.
3. Brush or drizzle over cake or brownies.
Title: Carrot Cake Cupcakes With Lemony Cream Cheese Frosting
Ingredients:
- 3/4 whole wheat pastry flour
- 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 canola oil
- 3/4 light brown sugar
- 2 eggs
- 1/2 unsweetened applesauce
- 1/2 vanilla extract
- 1 1/2 carrots
- 1/4 walnuts
- 4 confectioners' sugar
- 3/4 lemon zest
- 1/2 walnuts
- 2
Instructions:
1. Preheat to 350.
2. Line 12 muffin cups with paper liners.
3. In a medium bowl, sift together both flours, baking road, salt and spices.
4. In a large bowl, whisk together oil, brown sugar and eggs until well combined.
5. Then whisk in applesauce, vanilla and carrots.
6. Add dry ingredients and mix until just del combined.
7. Stir in walnuts.
8. Divide batter among muffin cups and bake until done, about 20 minutes.
9. Cool completely.
10. To make Frosting:
11. Use and electric mixer and beat together the cream cheese, confectioners sugar and lemon zest until smooth and creamy.
12. Frost cooled cupcakes and sprinkle with walnuts.
Title: Sue's Quick N Easy Banana Pudding
Ingredients:
- 1 water
- 1 1/2 vanilla instant pudding mix
- 1 instant banana pudding mix
- 8 Cool Whip
- 1 bananas
- 3 -5
Instructions:
1. Put the condensed milk and the water in a bowl and mix well.
2. Add the box of instant pudding and stir until well combined.
3. Chill about 5 minutes until set.
4. Fold in cool whip.
5. Layer pudding, cookies, and bananas 2 or 3 times, depending on the size and shape of your serving dish.
6. Keep in fridge until ready to serve.
Title: Pumpkin Squares (Cake) With Cream Cheese Icing
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 2 eggs
- 14 pumpkin puree
- 1 flour
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 4 cream cheese
- 1/4 butter
- 1 vanilla
- 2 powdered sugar
Instructions:
1. CAKE: Cream butter and sugar.
2. Then add eggs and mix well.
3. Slowly beat in pumpkin.
4. Add remaining ingredients until well mixed.
5. Batter will be thick.
6. Spread into greased 9 x 13 pan.
7. Bake at 350 for 20-25 minutes.
8. Cool.
9. Frost with CREAM CHEESE ICING:
10. Beat cream cheese, butter, and vanilla until smooth.
11. Beat in powdered sugar gradually until well mixed.
12. Store cake in fridge.
13. Freezes well.
Title: Autumn Spice Pound Cake W/ Pomegranate Glaze
Ingredients:
- 2/3 shortening
- 1 1/3 sugar
- 4 eggs
- 1 pumpkin
- 2/3 pomegranate juice
- 3 1/3 all-purpose flour
- 2 baking soda
- 1 1/2 salt
- 1 1/2 baking powder
- 1 cinnamon
- 1 apple
- 2 powdered sugar
- 2 pomegranate juice
Instructions:
1. Preheat oven to Heat oven to 350 degrees.
2. Grease and flour tube pan.
3. Cream shortening and sugar thoroughly.
4. Mix in eggs, pumpkin and juice.
5. Blend in flour, soda, salt, baking powder, and cinnamon.
6. Stir in apples.
7. Pour into prepared tube pan.
8. Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean.
9. Allow to cool for 15 minutes then remove from pan to cool completely.
10. After about an hour when cake is cooled, mix glaze and drizzle over cake.
Title: Caramel Apple Streusel Bars
Ingredients:
- 8 cooking apples
- 3 all-purpose flour
- 1/2 brown sugar
- 1/4 all-purpose flour
- 3/4 quick-cooking oats
- 1/2 ground cinnamon
- 1/2 butter
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Spray 13 x 9 inch (3 quart) glass baking dish with cooking spray.
3. Unroll dough; press in bottom and 1/2 inch up sides of pan.
4. Sprinkle apples over dough.
5. In 1 quart saucepan, heat caramel topping and 1/4 cup flour to boiling over medium heat, stirring constantly.
6. Boil 1 minute, stirring constantly, until thickened.
7. Drizzle over apples.
8. In medium bowl, mix brown sugar, flour, oats and cinnamon.
9. With pastry blender, cut in butter, until mixture looks like fine crumbs.
10. Sprinkle evenly over apples.
11. Sprinkle pecans evenly over top.
12. Bake 18 to 22 minutes or until top is golden brown and apples are tender.
Title: Coffee Buttercream
Ingredients:
- 4 sugar
- 1 unsalted butter
- 1 1/2 instant espresso powder
- 2 rum
- 2 brandy
Instructions:
1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream until smooth. Buttercream may separate after liquor is added, but continue to beat and it will reform.
Title: Gluten and Dairy-Free Graham Crackers
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 brown sugar
- 1 1/2 cinnamon
- 1 baking powder
- 1/2 xanthan gum
- 1/2 baking soda
- 1/2 salt
- 7 butter flavor shortening
- 3 cold water
- 3 maple syrup
- 1 molasses
- 1 vanilla
Instructions:
1. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
2. Cut in the shortening pieces until mixture resembles coarse crumbs.
3. Stir in remaining ingredients. The dough will be crumbly, but you should be able to form it into a ball.
4. Wrap the ball of dough in plastic wrap and refrigerate.
5. Remove the dough, unwrap, and divide in half.
6. Place half of the dough into a gallon-sized Ziploc bag. Roll out to the shape of the bag, approximately 1/8 inch thick. Have patience as the dough has a tendency to crumble.
7. When dough is rolled out evenly, cut along sides of plastic bag and remove top.
8. Carefully flip sheet of dough over onto a parchment lined baking sheet. Use a sharp knife to cut into squares. Prick each square with a fork.
9. Repeat steps with remaining half of dough.
10. Bake at 350 degrees F. for 12-15 minutes, or until lightly browned. When completely cooled, they should be crisp and crunchy, like a regular graham cracker.
Title: Brooklyn Blackout Cupcakes
Ingredients:
- 1 chocolate pudding mix
- 2 butter
- 1/2 vanilla extract
- 2 buttermilk
- 1 canola oil
- 1 eggs
- 3 vanilla extract
- 1 1/2
- 1/2
- 3
- 1
Instructions:
1. Make the filling and frosting: place the pudding mix and milk in a 2-qt saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4-5 minutes. Turn off the heat.
2. Add the chocolate chips, butter, and vanilla and stir until the chips and butter melts, 2 minutes.
3. Remove the pan from the heat and cover the pudding with plastic wrap placed directly on its surface. Let cool for 45 minutes at room temperature.
4. Meanwhile, preheat the oven to 350°F Line 24 cupcake wells with paper liners.
5. Make the batter: place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
6. Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more. Batter will be thick.
7. Scoop 1/4 cup batter into each cupcake well~you should get 24.
8. Bake for 17-20 minutes, until tops are springy when lightly pressed. Cool in the pans on wire racks for 5 minutes.
9. Remove 4 cupcakes from the pans and crumble them into a bowl, making coarse crumbs.
10. Loosen the remaining cupcakes from the pans and cool them on wire racks for 15 minutes.
11. Divide the pudding mixture into 2 portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling into the bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Refill the bag as needed and repeat for all 20 cakes.
12. Place a heaping tablespoons of the remaining pudding portion on the top of each cupcake and spread to cover the entire surface. Top the frosting with a sprinkling of cupcake crumbs, pressing down slightly so they stick.
13. Store uneaten cupcakes covered in the refrigerator for up to 5 days.
Title: Apricot and Coconut Balls
Ingredients:
- 3/4 hot water
- 1/2 sweetened condensed milk
- 1
- 1/3 - 2/3
- 3/4
Instructions:
1. Place bran cereal in bowl, pour over hot water.
2. Set aside for 5 minutes then place in food processor.
3. Add apricots and sweetened condensed milk.
4. Process till well combined - about a minute.
5. Mixture should be reasonably firm.
6. Roll into balls, roll in coconut.
7. Refrigerate balls for 2 hours in fridge.
Title: Brown Sugar Cake
Ingredients:
- 100 water
- 600 sugar
- 75 salt
- 1 cake flour
- 540
- 10
- 200
Instructions:
1. Sift together dry ingredients.
2. Blend in rest of ingredients.
3. until smooth.
4. Pour batter into a round cake pan.
5. Bake at 350 for 30 min until springy.
Title: Glazed Rich Yellow Cake
Ingredients:
- 4 1/2 cake flour
- 1 baking powder
- 3/4 baking powder
- 3/4 salt
- 1 butter
- 3 margarine
- 3 granulated sugar
- 2 1/4 eggs
- 1 1/2 vanilla extract
- 3 milk
- 1 milk
Instructions:
1. Preheat oven to 350 degrees Farenheit.
2. Spray tube pan with vegetable spray.
3. Sift together flour, baking powder and salt. Set aside.
4. Cream butter and sugar together until light and fluffy. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.
5. Add flour mixture to creamed mixture alternatively with millk, beating well after each addition.
6. Continue beating 1 minute.
7. Pour into pan.
8. Bake 40-45 minutes or until toothpick inserted into the center comes out clean.
9. Cool 15 minutes. Gently loosen sides and turn out onto cooling rack. Cool completely.
10. Drizzle with melted icing.
11. Makes 12 servings.
Title: Easter Biscuits/Cookies
Ingredients:
- 55 butter
- 55 caster sugar
- 1/2 lemon, zest of
- 1 plain flour
- 110 caraway seed
- 1 currants
- 55 granulated sugar
- 30
Instructions:
1. Preheat oven to 180C/350Fgas mark 4.
2. Line a baking sheet with greaseproof paper.
3. Cream together the butter, caster sugar and lemon zest. Beat in the egg.
4. Fold in flour, caraway seeds and currants.
5. Roll out the dough 5 mm (1/4 inch) thick on a floured board. Cut into large rounds and carefully lift them onto a baking sheet. Prick with fork and sprinkle with granulated sugar.
6. Bake in the preheated oven for 10 - 15 minutes until set and pale golden.
7. leave on a wire rack to crisp and cool.
Title: Grand Pere Au Caramel (Caramel Dumplings)
Ingredients:
- 1 1/2 brown sugar
- 2 boiling water
- 2 vanilla
- 2 butter
- 2 sugar
- 1/2 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2 butter
- 1
Instructions:
1. For the Sauce:.
2. Pour first 4 ingredients in large pan and bring to a boil over medium heat.
3. For the Dough:.
4. Sift together flour, sugar, baking powder and salt. Add milk and melted butter. Mix well.
5. Drop dough mixture by spoonfuls into the sauce. Cover and let simmer for 15 minutes without lifting cover.
6. Serve warm.
Title: Rum Caramel Cake (Cake Mix)
Ingredients:
- 1 dark rum
- 1/4 water
- 1 eggs
- 3 unsalted butter
- 1/3 dark brown sugar
- 1/2 milk
- 1 vanilla extract
- 1/4 powdered sugar
- 1
- 2
Instructions:
1. For cake:
2. Preheat oven to 350°F.
3. Spray 3 (8inch) round cake pans with non-stick spray; set aside.
4. In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
5. Scrape down sides of bowl and beat for 2 minutes on medium speed.
6. Divide batter evenly between 3 prepared pans.
7. Bake in oven for 18-20 minutes or until tester comes away clean.
8. Cool completely before icing.
9. For icing:
10. Melt butter with brown sugar in medium saucepan over medium-low heat.
11. Bring to a boil, stirring constantly.
12. Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
13. Remove from heat and stir in vanilla extract.
14. Let cool to room temperatureand transfer to a medium bowl.
15. Use an electric mixer on medium speed to beat in powdered sugar until smooth.
16. Spread icing on top of each cake round.
17. Stack and ice the sides and top of the cake.
Title: Iced Oranges -Dessert or Snack
Ingredients:
- 2 sweet oranges
- 2
Instructions:
1. Peel oranges and divide into sections.
2. Slice each section into two or three bite-size pieces.
3. Toss with apricot spread and chill well (about 5-15 minutes in your freezer, depending on how cold it is).
Title: Glazed Nectarines With Chocolate Sauce
Ingredients:
- 4 nectarines
- 1/4 orange marmalade
- 1 margarine
- 1 butter
Instructions:
1. Carefully remove and discard the pits from the nectarines or peaches, leaving the fruit whole.
2. For glaze, in a medium skillet combine the marmalade, margarine or butter and orange juice.
3. Heat over medium heat just until margarine and marmalade are melted.
4. Add fruit. Spoon glaze over fruit. Bring to boiling; reduce heat.
5. Cover and simmer for 7 to 9 minutes or until fruit is tender, gently stirring once.
6. To serve, divide fruit among 4 dessert dishes. Spoon glaze and chocolate topping over fruit.
Title: Mango on Sticky Rice (Kow Neuw Mamwaung)
Ingredients:
- 1 mango
- 1 coconut milk
- 2 salt
- 1 sticky rice
- 2 sugar
Instructions:
1. Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle.
2. Add sugar and salt. Remove from heat.
3. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.
4. Spoon the rest of the coconut milk on top of the rice at serving time.
5. Slice mango on top and serve.
Title: Pumpkin Cookies
Ingredients:
- 1/2 shortening
- 1 butter
- 2 eggs
- 1 pumpkin
- 2 all-purpose flour
- 4 baking powder
- 1 raisins
- 1 salt
- 2 1/2 cinnamon
- 1/2 nutmeg
- 1/4 ginger
- 1 white pepper
- 1 walnuts
- pecans
Instructions:
1. Cream shortening and sugar.
2. Add eggs and pumpkin.
3. Sift flour, baking powder, salt and spices together.
4. Stir in dry ingredients with the sugar and shortening mixture.
5. Add raisins and nuts.
6. bake @ 350 degrees for 10-15 mminutes.
Title: My Favorite Dutch Speculaas
Ingredients:
- 1 margarine
- 1 brown sugar
- 1 white sugar
- 1 salt
- 2 eggs
- 1 cinnamon
- 1 ginger
- 1/2 allspice
- 1/2 clove
- 1/2 baking soda
- 1 1/2 flour
- 3
Instructions:
1. Mix All ingrediants together in large mixing bowl.
2. Shape into 1" balls and press onto cookie sheet.
3. Bake at 350* for 10-12 minutes.
Title: Molten Chocolate Cakes With Irish Cream
Ingredients:
- 1/2 butter
- 4 bittersweet chocolate
- 2 eggs
- 1/4 sugar
- 1 irish cream
- 1 all-purpose flour
- 8 irish cream
Instructions:
1. Preheat oven to 450F and lightly butter four (4 oz.) ramekins.
2. Place butter and chocolate in a medium glass bowl; microwave on HIGH for about 2 minutes, stirring twice, until butter and chocolate are melted.
3. Add eggs, sugar and liqueur; beat with electric mixer until foamy.
4. Beat in flour until just combined.
5. Pour equal amounts of batter into ramekins; bake for 8 to 10 minutes or until set around the edges and soft in the middle.
6. Let stand for 5 minutes, then invert onto 4 small plates.
7. Pour 2 Tablespoons liqueur around the edge of each, if you like.
Title: Upside-Down Pear Cake
Ingredients:
- 5 butter
- 1/3 margarine
- 1/4 brown sugar
- 1 butter
- 4 margarine
- 2 brown sugar
- 1 sugar
- 1 maple syrup
- 1/4 pears
- 1 flour
- 6 baking soda
- 2 salt
- 1 cinnamon
- 1/3 brown sugar
- 3/4 butter
- 1 1/2 margarine
- 3 eggs
- 2 sour cream
- maple syrup
- walnuts
- powdered sugar
- Bourbon
Instructions:
1. Preheat oven to 375°F.
2. Grease bottom and sides of 9-inch (3" high) round cake pan.
3. Sprinkle with brown or maple sugar.
4. Cream 5 tablespoons butter (or margarine) with brown and white sugar.
5. Add maple syrup and salt.
6. Spread topping mixture into prepared pan.
7. Press pear slices into sugar mixture, arranging them in a spoke design.
8. Set aside while preparing cake batter.
9. Sift together dry ingredients (flour-cinnamon). Set aside.
10. In a medium bowl, cream 6 tablespoons and 1 cup brown or maple sugar together until light.
11. Add eggs, one at a time, beating well.
12. Add sour cream, beating until smooth.
13. Mix in maple syrup.
14. Fold in flour mixture and then walnuts, if using.
15. Pour batter into prepared pan (over pears).
16. Bake for 50-60 minutes or until toothpick comes out clean.
17. Cool 10 minutes.
18. Run knife around cake and invert cake onto platter, leave pan on cake an additional 5 minutes before removing pan very carefully.
19. Serve warm with ice cream or whipped cream topping (recipe follows).
20. To make whipped cream topping: Beat cream until soft peaks form.
21. Add sugar and bourbon, if using.
22. Continue beating until soft peaks form again.
Title: Filbert Macaroons
Ingredients:
- 3 salt
- 1/8 brown sugar
- 1 1/3 vanilla
- 1 granulated sugar
- 1/2
- 2/3
Instructions:
1. Beat egg whites and salt until very soft peaks form.
2. Gradually add brown sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until sugar is dissolved, about 10-15 minutes.
3. Fold in ground filberts.
4. Flavor with vanilla.
5. Drop by teaspoonsfull onto about 2/3 cup granulated sugar in small dish.
6. Transfer carefully to lightly greased baking sheets.
7. Bake in slow oven, 325 degrees F. for 8 minutes.
Title: No Roll Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 1 salt
- 1/2 canola oil
- 1/2 milk
- 3
Instructions:
1. Preheat oven to 375.
2. Put all ingredients into a 9 inch pie pan.
3. mix with fork until well blended and pat into the pan.
4. Push the pastry up the sides and form a nice edge with your thumb and finger.
5. Generously prick the crust with a fork to prevent bubbling during baking.
6. Bake 15 to 17 minutes at 375, until nicely browned.
Title: Lemon Chiffon Pie
Ingredients:
- 1 graham cracker crust
- 1/4 cold water
- 1 unflavored gelatin
- 1/2 fresh lemon juice
- 1/2 sugar
- 1 eggs
- 4 lemon zest
- 1 salt
- 1/4 cream of tartar
- 1/2 vanilla extract
- raspberries
- strawberry
Instructions:
1. Bake piecrust according to package directions and let cool; refrigerate until ready to use.
2. Meanwhile, add water to a small bowl; sprinkle the gelatin over the water and set aside.
3. In a medium saucepan (preferably nonstick), whisk the lemonade, lemon juice, 1/2 cup of sugar, egg yolks, lemon zest, and salt together.
4. Place over medium heat and cook, stirring constantly, for about 7-9 minutes or until the mixture thickens enough to coat the back of a spoon (do not let mixture boil or it will curdle).
5. Remove from heat; stir in the softened gelatin and immediately pour into a large bowl.
6. Let cool for 10 minutes; then refrigerate for 50-60 minutes or just until the mixture turns lumpy (this indicates the gelatin is starting to thicken it).
7. In a large bowl, beat the 4 egg whites until soft peaks form.
8. Beat in the cream of tartar.
9. Gradually add in the remaining 1/2 cup sugar, beating at high speed until the whites are thick and glossy.
10. Beat in the vanilla.
11. The whites should be firm but not dry.
12. Gently fold about one-third of the whites into the lemon mixture.
13. Add the remaining whites and continue to fold until evenly blended.
14. Transfer the filling into the cooled pie shell and smooth the top with a rubber spatula.
15. Cover with loosely tented foil and refrigerate for at least 3 hours or overnight.
16. Serve with a dollop of whipped cream and berries on top.
Title: Scrumptious Rocky Road Nougatine
Ingredients:
- 1/2 dates
- 1/4 cashew nuts
- 7 cornstarch
- 14 baking powder
- 1 salt
- 1 vanilla
- 1/2 cocoa powder
- 8 honey
- 2 maple syrup
Instructions:
1. Prepare the first 3 ingredients (crush the cookies roughly) -- you can use suitable substitutes. Amaretti cookies or ladyfingers would be fine. The biscotti I used had a thin layer of chocolate on top.
2. Weigh the sugar, and simply add the cornstarch, baking powder and salt to the superfine sugar in the bowl of your scale, and mix in well. Use the back of a tablespoon to break up any little lumps in the sugar.
3. Grease and line a swiss roll tin with non-stick paper, and grease again. Grease well with butter, as the meringue might stick otherwise. The tin I used measures 15 1/2 x 10 1/2 inches, (38 1/2 x 26 cm) on the bottom, not including the sides.
4. Heat oven to 225 deg F or 110 deg Celsius.
5. Make absolutely sure the egg whites do not have a speck of yolk or shell in them, and use a very dry bowl, preferable stainless steel, but my plastic bowl works just as well.
6. Whisk the egg whites with the vanilla until soft peaks form,then add the superfine/caster sugar mixture bit by bit, beating well until the sugar is incorporated. By the time all the sugar has been added, the meringue should be thick, glossy and a little hard to handle.
7. Fold in the prepared dates, cookie bits and crumbs and chopped nuts.
8. Spread mixture evenly in the prepared tin with a spatula. Take a little time over this, but be prepared that this mixture will not rise absolutely evenly.
9. Bake for 1 1/4 hours. The meringue will be very pale gold on top.
10. Remove and cool.
11. To serve, use a serrated bread knife to mark carefully into squares, and use an egg lifter to remove the squares. It's easier to start in the centre and work your way outwards, but be prepared that the gooey, soft inside will cause the crisp top to crack.
12. Dust cake plates with cocoa powder.
13. Place the square of nougatine slightly to one side, top with whipped cream, and drizzle decoratively with a little honey.
14. Finish with slices of preserved fig, or a square of watermelon preserve (or whatever fruit you think will go with it).
15. This nougatine will serve 8 - 12, depending on portion size.