lumicero/recipes-ing2inst huggingface dataset:
Title: Red Velvet Cake
Ingredients:
- 2 1/4 whole wheat flour
- 1 kosher salt
- 3 cocoa powder
- 2 vegetable shortening
- 1/2 sugar
- 1 1/2 low-fat buttermilk
- 1/3 vanilla
- 1 white vinegar
- 1 baking soda
- 1 granulated sugar
- 1 water
- 1 cream of tartar
- 1 salt
- 1/3 vanilla
- 1/4
- 1/8
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F Grease & lightly flour two 9" cake pans.
2. Combine sifted flour & salt; set aside.
3. Put cocoa in small bowl. Gradually add food coloring, stirring until smooth. Set aside.
4. With electric mixer at medium speed, cream together shortening & sugar. Beating 5 minutes until fluffy. (Do not shorten shortening/sugar creaming time!).
5. Gradually add egg whites, beating for at least 30 seconds after each addition.
6. With mixer at low speed, add flour mixture to sugar mixture alternately with buttermilk & vanilla, scraping sides of bowl as necessary.
7. Add cocoa mixture. Blend well by hand. Do not beat.
8. In small bowl, hand mix vinegar w/ baking soda. Stir briefly to mix, and then fold into cake batter. Do not beat.
9. Pour batter into prepared cake pans. Bake 25-30 minutes or until toothpick tests done.
10. To make frosting: Combine sugar, water, cream of tartar and salt in saucepan. Bring to boil, stirring until sugar is dissolved & mixture is syrupy.
11. While beating with electric mixer, gradually add syrup to unbeaten egg whites in mixing bowl. Do not stop beating until stiff peaks form (about 7 minutes). Beat in vanilla.
12. Allow cake layers to cool on rack 10 minutes before turning out, and let cool completely before frosting.
Title: White Chocolate Chip Cookies
Ingredients:
- 1 2/3 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1/4 light brown sugar
- 3/4 egg
- 1 vanilla extract
- 1/2 white chocolate chips
- 1 walnuts
- 1
Instructions:
1. Mix the flour, baking powder, and salt in a medium bowl.
2. Beat the butter,oil, and brown sugar in a large bowl with an electric mixer at high speed until creamy.
3. Add the egg and vanilla, beating until just blended.
4. Mix in the dry ingredients, chocolate chips, and walnuts.
5. Form the dough into a 7 in long log, wrap plastic wrap (cling firm), and refrigerate for at least 30 minute.
6. Preheat oven to 375°F.
7. Prepare baking sheet with parchment paper.
8. Slice the dough 1/4 inch thick and place 2 in apart on prepared cookie sheets.
9. Bake until just golden at the edges, 8-10 minutes.
10. Transfer to racks to cool.
Title: Trifle
Ingredients:
- 1 French vanilla pudding mix
- 6 milk
- 5 1/2 eggs
- 3 Jello gelatin
- 6 bananas
- 4 strawberries
- 4 mint leaf
Instructions:
1. Beat together cake mix, 1 1/4 cups milk, and eggs for 3 minute Pour batter into two greased and floured 9 X 3 pans. Bake at 350 degrees for 15-20 min, or until cake is done. Cool cake and remove from pans. Set aside.
2. Prepare pudding according to package directions (or prepare favorite custard recipe)** Set aside.
3. Place one layer of cake in a clean 9 X 13 pan (glass pan allows dessert to be seen). Using the handle of a wooden spoon, poke holes over cake. Prepare jello according to the quick set method on package directions. Chill until jello is thick and beginning to set. Spread half the jello over first layer of cake (jello should still be runny enough to run down inside poked holes). Arrange 1/2 the sliced fruit on top setting jello. Carefully spread about 1/3 the pudding over fruit. Poke holes in second layer of cake. Place cake on top of fruit, lightly press cake down. Carefully spoon remaining jello on top of cake and allow it to run down inside holes. Arrange remaining slices of fruit on cake. Carefully spread pudding over fruit. Refrigerate Trifle 2-4 hours to set. Cut into squares to serve. Garnish with additional slices of fruit and dollop of whip cream.
Title: French Silk Frosting
Ingredients:
- 2/3 butter
- 2 1/2 powdered sugar
- 2 vanilla
- 3/4 milk
- 2
Instructions:
1. Combine butter, powdered sugar, chocolate, and vanilla.
2. Beat with electric mixer until smooth, on lowest speed.
3. Gradually add enough milk to make frosting spreadable (approx. 2 T.).
4. Beat until light and fluffy.
5. Spread on cake of choice.
Title: Easy Bread Pudding
Ingredients:
- 2 milk
- 5 eggs
- 2 sugar
- 3/4 vanilla
- 1 ground cinnamon
- 1/2 raisins
- 1/2 dark rum
- 1/4 unsalted butter
- 3
Instructions:
1. Place raisins in a small bowl and pour rum over them. Let stand about 10 minutes.
2. Scald milk.
3. Cut crust off bread and cut up into cubes.
4. If you only have fresh bread, toast cubes in oven to dry them out.
5. Place bread cubes in a large mixing bowl.
6. Pour scalded milk over bread.
7. Beat eggs in a small bowl.
8. Add eggs, sugar, vanilla, cinnamon and raisin mixture to the bread mixture and mix well.
9. Pour into 8 inch baking pan or pie plate; dot with butter.
10. Set baking dish in a larger pan; place in oven.
11. Add enough hot water to the larger pan to go 1/2 way up the sides of the pudding pan.
12. Bake at 350 degrees for 45 minutes or until a knife inserted in center comes out clean.
13. Makes six servings.
14. Substitute chocolate milk for the milk to make chocolate bread pudding and substitute chocolate chips for the raisins. Add the rum to the milk after scalding.
15. Apple, blueberry, or cherry pie filling can be subtituted for the raisins, but reduce sugar and you may omit cinnamon
16. Dried cranberries or blueberries can be substituted for raisins.
17. Add 1/2 cup chopped macadamia, pecan or walnuts.
18. I have made this without the water bath and it comes out fine.
19. DOUBLE the recipe.
Title: Harlequin Strawberries
Ingredients:
- 6 strawberries
- 1/2 powdered sugar
- 1 1/2 rum
- 4 -6 powdered sugar
- 1
Instructions:
1. Wash strawberies and remove stems.
2. Slice strawberries and put in a bowl.
3. Sprinkle with powdered sugar.
4. Add rum.
5. Let stand for 2-3 hours in a cool place.
6. Fold gently after 1 hour.
7. Divide strawberries among short-cakes. Pour juices from bowl over them.
8. Garnish with whipped cream, seasoned with powdered sugar.
9. Serve remaining strawberries alongside.
Title: Healthy Fudgy Brownies
Ingredients:
- 1 yogurt
- 1/2 cocoa powder
- 2 brown sugar
- 3 eggs
- 1/2 salt
- 1 whole wheat flour
- 1 vanilla
- 1 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk together the yogurt and sugar to slightly dissolve the sugar.
3. Add the eggs one at a time, mixing thoroughly.
4. Stir in the vanilla, if using.
5. Sift together the cocoa powder, flour and salt. (Sifting prevents lumps.) Add the nuts, if using, to the sifted mixture.
6. Add half the dry mix to the wet mix and fold in with a wooden spoon. Fold in the rest. Do not over mix or the brownies will be cakey.
7. Pour into a 9x9 non-stick loaf pan and bake for 30-40 minutes. Use a toothpick to test for doneness. The toothpick should have some moist crumbs sticking to it, not be totally dry.
8. Cool on a wire rack, then store the brownies in an airtight container to retain moistness.
Title: Apple Dessert Bake
Ingredients:
- 4 apples
- 2 chocolate chips
- 1 peanut butter
- 1/2 flour
- 1/2 light brown sugar
- 1/2 butter
- 6
Instructions:
1. Preheat oven to 350°.
2. For topping, combine flour and sugar in large mixing bowl and mix together.
3. Using pasty cutter, cut in peanut butter and butter until mixture resembles coarse crumbs.
4. Set aside.
5. Press crescent roll dough firmly into ungreased cookie sheet.
6. Sprinkle chopped apples and chocolate chips over dough making sure to go all the way to the edges.
7. Crumble peanut butter topping over top.
8. Bake 20-25 minutes.
Title: Strawberries and Cream Trifle - Lite Version
Ingredients:
- 1/2 sweetened condensed milk
- 1 1/2 cold water
- 1 sugar-free instant vanilla pudding mix
- 1 Cool Whip Lite
- 1 fresh strawberries
- 4 fresh strawberries
- 3
Instructions:
1. In a bowl, whisk the milk and water together.
2. Add pudding mix and whisk for 2 minutes.
3. Fold in Cool Whip topping.
4. Cut cake into 1/2 inch cubes.
5. Spoon 1/3 of pudding mixture into bottom of a 4 qt.trifle or glass bowl.
6. Top with half of the cake cubes.
7. Top with half of the sliced strawberries.
8. Repeat layers once.
9. Top with remaining pudding mix.
10. Garnish with whole strawberries. (optional).
Title: Chocolate cakes with liquid centers
Ingredients:
- 3/4 butter
- 6 bittersweet chocolate
- 3 eggs
- 3 sugar
- 1/3 sugar
- 2 all-purpose flour
- 3
Instructions:
1. Preheat oven to 450 Fahrenheit.
2. Butter and flour six four ounce ramekins.
3. Over a double boiler melt the butter and chocolate together.
4. Beat the eggs, egg yolks and sugar, until light colored and thick.
5. Whisk the chocolate mixture into the egg/sugar mixture, and then whisk in the flour, until just combined.
6. Divide the batter between the ramekins, and bake for 6 or 7 minuntes.
7. Invert onto a serving plate, top with whatever garnishes you like.
8. Seve Immediately.
Title: Buboo's Mixed Fruit Hamantashen
Ingredients:
- 1 margarine
- 1 sugar
- 3 eggs
- 1 vanilla
- 2/3 fresh lemon juice
- 2 baking powder
- 3 salt
- 1/2 all-purpose flour
- 4 1/2 prune
- 1 raisins
- 1/2
- 1/4
- 1/2
Instructions:
1. Cream margarine and sugar. (Note, the recipe originally called for hydrogenated vegetable shortening, but I now try to avoid that stuff. You could also substitute butter for a dairy recipe.).
2. Mix in eggs and vanilla.
3. Then add juices, baking powder and salt.
4. Gradually mix in all purpose flour, adding more if necessary to make a soft dough.
5. Refrigerate the dough while you make the filling.
6. Preheat oven to 325.
7. Grind in food processor or blender (in small batches as necessary) the prunes, apricots and raisins.
8. Mix ground fruit with cherry preserves and chopped nuts to get the right consistency - firm enough to be dropped by spoonful on the cookie dough and not spread. Note - I only entered amounts because recipezaar requires it.
9. Roll some of the dough on a floured board until ~1/8 inch thick. (You will have to add in some flour as you roll it out.)
10. Cut out circles with a large glass and put them on a greased or Pam’d cookie sheet.
11. Collect up the remaining scraps of dough, mix with more fresh dough from the bowl and roll out again.
12. When the cookie sheet is full, put a spoonful of filling on each round and then pull up the sides and pinch together at the top. It should be triangular shaped.
13. Bake at 325 for 15-20 min or until slightly browned on the bottoms.
Title: Persimmon Crepes
Ingredients:
- 100 flour
- 200 milk
- 40 butter
- 2
- 120
- 60
Instructions:
1. Remove knob from semi-dried persimmon.
2. Mix flour, butter and egg in a mixer, then add the melted butter and filter it through a fine sieve.
3. Pour that evenly onto the heated pan to make the crepe.
4. Onto the crepe, separate the inner part and the skin of the semi-dried persimmon to evenly place it on the crepe and then wrap it up. Sprinkle with powdered sugar for an even sweeter taste!
Title: Chocolate Waffle Drops (Cookies)
Ingredients:
- 1/2 butter
- 2/3 sugar
- 2 eggs
- 1 vanilla
- 1 1/4 flour
- 1/4 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1/2 powdered sugar
- 1/2
Instructions:
1. Cream butter and sugar till fluffy.
2. Add eggs and vanilla; beat well.
3. Stir together flour, cocoa, baking powder,salt, and cinnamon; stir into creamed mixture.
4. Blend in nuts.
5. Drop by teaspoons 2 inched apart on pre-heated waffle baker; Bake until done, about one minute.
6. Remove to cool.
7. Sift powdered sugar over cookies.
8. Oven method: Drop dough by teaspoons 2 inches apart on lightly greased cookie sheet.
9. Bake 350 degrees till done.
10. 10 to 12 minutes.
Title: Fresh Cranberry Cookies
Ingredients:
- 2 flour
- 2 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 1 butter
- 2 brown sugar
- 2 eggs
- 1/2 milk
- 2 orange zest
- 3 oats
- 2 cranberries
- 1 powdered sugar
- 1
Instructions:
1. In a food processor or blender pulse cranberries until medium-fine. Set aside.
2. Cream sugar and butter.
3. Add all the rest of the ingredients except cranberries; mix well.
4. Gently mix in cranberries.
5. Drop by spoonfuls on greased cookie sheet.
6. Bake at 375* for 8 to 10 minutes or until rim of cookie is lightly browned. Don't overbake or they will be dry and hard. :-).
7. Brush on the glaze while still warm.
8. *GLAZE*.
9. Combine powdered sugar and lemon juice till smooth. Should be very thin like gravy. Add more or less sugar for right consistency.
Title: White Choc Mousse Cake
Ingredients:
- 3 butter
- 3/4 water
- 1/2 white chocolate
- 12 eggs
- 4 heavy cream
- 2 white chocolate
- 3 dark chocolate
- 1/8 cream of tartar
- 2 sugar
- 1 salt
Instructions:
1. Melt 2 tbsp butter over low heat.
2. Stir in crumbs.
3. Pat evenly in the bottom of a deep 9" springform pan.
4. Bake at 180 deg C for 10 minutes.
5. Cool, then place in freezer for 10 minutes.
6. Heat water.
7. Add white chocolate and stir until partially melted.
8. Remove from heat and beat until smooth.
9. Cool slightly, then beat in egg yolks, cool completely.
10. Melt unsweetened chocolate and 1 tbsp butter over low heat.
11. Cool.
12. Beat egg whites until frothy.
13. Add salt and cream of tartar.
14. Gradually add sugar, beating constantly, until stiff but not dry.
15. Fold one-third of the egg whites into white chocolate mix; fold back into egg whites.
16. Fold in whipped cream.
17. To make dark chocolate layer, transfer about 3 cups mixture to a medium bowl.
18. Fold about 1/2 cup into dark chocolate; fold back into reserved mixture.
19. Pour half the white chocolate mixture evenly into prepared pan.
20. Carefully pour on dark chocolate mixture.
21. Gently spread with spatula.
22. Pour remaining white chocolate mixture in pan an smooth the top.
23. Place in freezer until top begins to set.
24. Garnish with chocolate curls.
Title: Peach Cobbler (For Babies)
Ingredients:
- 3 sugar
- 1
Instructions:
1. Puree or mash peaches to desired consistency.
2. Beat in sugar and yolk/cereal.
3. Pour into a 2 small custard dish.
4. Bake 350 degrees F. for 15 minutes.
5. Cool and serve.
6. Put extra in an ice cube tray and freeze.
Title: Spiced Beer Cake
Ingredients:
- 850 wheat flour
- 350 brown sugar
- 1 cinnamon
- 1 ginger
- 1 clove
- 1 baking soda
- 1 allspice
- 1 salt
- 1 dark beer
Instructions:
1. Dissolve sugar in beer.
2. Sift flour, spices and baking soda into beer and mix until smooth.
3. Pour into greased baking tin and bake at 1900C (3740F) for 45-60 minutes.
4. Slice thinly and serve with cold butter on top.
5. Also great for cake-mix: Mix everything except beer and put into a plastic bag labeled "Beer Cake: add 1 beer, bake".
6. :-) //Klaus
Title: Tre's Strawberry Mousse Pie
Ingredients:
- 1 graham cracker pie crust
- 1 unflavored gelatin
- 1/4 cold water
- 2 strawberries
- 1/4 sugar
- 1 sugar
- 3
Instructions:
1. Sprinkle gelatin over cold water in saucepan: Let stand for 1 minute to soften.
2. Stir over low heat until gelitan is dissolved (about 1 minute).
3. Remove from heat.
4. Place berries, extra fine granulated sugar and gelatin mixture in food processor or blender.
5. Whirl to puree. Pour into bowl, chill until mixture mounds when dropped from a spoon (1 Hour).
6. Beat cream and powdered sugar in chilled bowl until soft peaks form.
7. Stir 1/4 of cream into strawberry puree to lighten mixture.
8. Fold in remaining cream.
9. Pour into crust.
10. Refrigerate for 2 hours before serving.
11. Cooking time is chill time!
Title: Amish Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1/2 molasses
- 1/4 clove
- 1/2 ginger
- 1/2
Instructions:
1. Cream together sugar and shortening.
2. Add molasses and egg; beat well.
3. Sift together flour, baking soda, cinnamon, cloves, ginger, and salt.
4. Add to first mixture. Mix well. Chill. Form into 1 inch balls.
5. Roll in granulated sugar and place an greased cookie sheet, two inchs apart.
6. Flatten with fork or spoon.
7. Bake in moderately hot oven, at 350 for 8 - 10 minutes.
8. Makes four dozen.
Title: Coconut Tapioca Pudding
Ingredients:
- 13 1/2 coconut milk
- 1 milk
- 1/2 sugar
- 1/2 sweetened flaked coconut
- 1/4 quick-cooking tapioca
- 1 egg
- 1/2 vanilla extract
- 1/2
Instructions:
1. Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes.
2. Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat.
3. Stir in vanilla and coconut extracts.
4. Cover and cool for 20 minutes.
5. Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.
Title: New Age Spotted Dick
Ingredients:
- 1/2 walnuts
- 2/3 2% low-fat milk
- 1 1/4 sugar
- 4 raisins
- 1 water
- 1/2 sugar
- 1/2 eggs
- 1/2 flour
- 1/3 salt
- 2 baking powder
- 1 1/2 baking soda
- 3/4
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 340-350ºF, 170ºC. Brush a 4 cup/1 liter heatproof bowl or deep casserole with oil.
2. Put the raisins in the pan with the water. Bring to a boil, then remove from heat. Let steep for 10 minutes, then drain.
3. Make the sauce: Put all sauce ingredients into a saucepan. Bring to a boil, stir, reduce heat and simmer for 10 minutes.
4. In a stand mixer bowl or large mixing bowl, whisk together the oil, sugar and ground almonds until thick and syrupy. This could take up to 8 minutes when using an electric mixer!
5. Add eggs, one at a time, beating well after each addition. Combine the raisins with the flour, salt, baking powder & baking soda. Stir into egg mixture.
6. Pour cake mixture in prepared baking dish and pout hot sauce on top. Place dish on a baking sheet & bake for 1 hour or until well risen. If pudding starts browning too quickly, cover top with parchment paper.
7. Let cool for 2-3 minutes in the bowl then turn out onto a warmed serving plate.
Title: Delicious Coconut Flan (Reduced Sugar)
Ingredients:
- 3/4 white sugar
- 1 light coconut milk
- 1 low-fat milk
- 1/2 eggs
- 1/4 unsweetened dried shredded coconut
- 6 vanilla
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place 3/4 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
3. Toast the coconut gently over medium heat until light golden brown.
4. Add the toasted coconut to the light coconut milk and bring to a gentle boil, reduce heat and let reduce for 10 minutes, let cool.
5. Strain coconut out of coconut milk.
6. Once the caramel has hardened, pour the condensed milk, light coconut milk, milk, eggs, sugar free coconut syrup, and into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
7. Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
Title: Moist Banana Cake
Ingredients:
- 3/4 butter
- 2 1/8 white sugar
- 3 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1 1/2 buttermilk
- 2 lemon juice
- 1 1/2 bananas
- 1/2 butter
- 1 cream cheese
- 3 1/2 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour a 9x13 inch pan.
3. In a small bowl, mix mashed bananas with lemon juice, set aside.
4. In a medium bowl, mix flour, baking soda and salt.
5. Set aside.
6. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
7. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
8. Beat in the flour mixture alternately with the buttermilk.
9. Stir in banana mixture.
10. Pour batter into prepared pan.
11. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
12. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
13. Beat in 1 teaspoon vanilla.
14. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
15. Spread on cooled cake.
16. You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.
Title: Sufganiyot Cupcakes
Ingredients:
- 1 flour
- 1/2 light brown sugar
- 1/2 milk
- 1/4 butter
- 1 egg
- 1 vanilla
- 1 baking powder
- 1/2 lemon zest
- 1/4 salt
- powdered sugar
Instructions:
1. Preheat the oven to 350. Grease and flour or line 6-8 wells in a cupcake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, zest and milk beat well. Add the flour, baking powder and salt. Beat until the batter is light and fluffy. Fill each well 2/3 of the way filled. Bake approximately 15 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean. Cool on a wire rack.
3. Using a small corer, knife or melon baller, scoop out some of the center of the cupcake. Fill with jelly. Sprinkle with powdered sugar.
Title: Atole De Fresca (Strawberry Dessert Soup)
Ingredients:
- 1 strawberry
- 1 1/4 granulated sugar
- 6 masa harina
- 2 water
- 2 milk
- 1 cinnamon
- 4 -5 mint leaves
Instructions:
1. Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
2. Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick.
3. Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously.
4. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency.
5. Strain into a serving bowl.
6. To Serve: Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out.
Title: Persimmon Meringue Pie
Ingredients:
- 3 -4 sugar
- 1/2 mace
- 1/2 lemon rind
- 1 salt
- 1/8 butter
- 2 eggs
- 2 cornstarch
- 1 cold water
- 1 boiling water
- 2 salt
- 1/2 sugar
- 1
- 6
Instructions:
1. For the meringue:.
2. Mix together cornstarch and cold water.
3. Add to 1/2 cup boiling water.
4. Cook over low heat until it thickens.
5. Set aside to cool.
6. Beat egg whites, dash of salt, and sugar until stiff.
7. Add cooled cornstarch mixture to beaten egg white mixture.
8. To make pulp: peel persimmons and press through colander.
9. Add sugar, mace, lemon rind and salt; cook over low heat.
10. Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
11. Pour into baked pie shell; cool.
12. Preheat oven to 350°F.
13. Spread meringue on pie, making sure it covers the edges well. .
14. Bake in oven until very lightly browned, about 20 minutes.
15. Serve pie very cold.
Title: Katzinger's Noodle Kugel
Ingredients:
- 1 unsalted butter
- 1/2 cream cheese
- 8 granulated sugar
- 3/4 sugar
- 2 sour cream
- 2 eggs
- 5 cinnamon
- 3/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a 9x13" glass baking dish.
3. Cook noodles according to package directions until tender but still firm to the bite (al dente).
4. Drain noodles well, then return to the hot pan.
5. Add butter and toss until butter melts and the noodles are coated.
6. Combine cream cheese and 3/4 cup sugar until smooth.
7. Add sour cream and eggs to the sugar mixture and whisk until blended well.
8. Mix in buttered noodles gently.
9. Spoon half of the noodle mixture into the prepared baking dish.
10. Dot with preserves.
11. Spoon remaining noodle mixture over preserves layer.
12. Sprinkle cornflake crumbs all over the top.
13. Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs.
14. Bake until kugel is set and the top is golden brown, approximately 45 minutes.
15. Let cool slightly before slicing into 12 squares.
16. Serve warm or chilled.