lumicero/recipes-ing2inst huggingface dataset:
Title: Homemade Thin Mints - Make Ahead - Freezer Safe
Ingredients:
- 1 unsalted butter
- 1 powdered sugar
- 1 vanilla
- 1 salt
- 3/4 all-purpose flour
- 1 1/2
- 16
- 1
Instructions:
1. If baking immediately, turn oven to 350. (disregard if you are freezing).
2. Cream butter until light & fluffy, then add powdered sugar and mix completely. Stir in salt, vanilla & cocoa powder. Mix until completely mixed, w/ consistency of thick icing/frosting. Add flour & mix just until combined. Don't mix too long!
3. Form dough into a ball. Knead a few times, then flatten into a disk between 1/2" - 1" thick. Cover in plastic wrap then place in freezer for 15 minutes.
4. Remove dough from freezer. Roll until very thin (1/8") on floured surface. Cut cookies using 1.5" cutter or rim of a small glass.
5. Place cookies on a baking sheet & bake for 10 minutes.
6. Allow to cool completely on a wire rack. While cooling, start prep of chocolate coating.
7. Chop baking chocolate into very small, thin pieces. Place in a glass measuring cup along w/ the oil & microwave 15-20 seconds at a time until totally melted. Stir in peppermint extract.
8. Drop cookies, one at a time into the coating. Turn to coat entirely. Place on parchment paper to set. (&/or place into refrigerator or freezer to set).
Title: Almond Crescent Cookies
Ingredients:
- 1 butter
- 1/3 margarine
- 1 sugar
- 1 all-purpose flour
- 2 confectioners' sugar
- 1/2
Instructions:
1. Beat butter and sugar in large electric mixer until they are light and fluffy.
2. Beat in almond extract and almond filling until well blended.
3. Stir in flour with wooded spoon to make stiff dough.
4. Cover and refrigerate at least 4 hours or until dough is no longer sticky.
5. Preheat oven to 325°F.
6. Dust hands with flour.
7. Shape teaspoonfuls of dough into small tapered crecents about 2 1/2" long.
8. Place on ungreased baking sheets about 1 1/2" apart.
9. Bake 15 to 20 minutes til cookies are firm and lightly brown.
10. Remove from baking sheets and cool on racks.
11. Dust with confectioners sugar while cookies are still warm.
Title: Plum Amaretto Upside Down Cake
Ingredients:
- 4 butter
- 1/2 brown sugar
- 12 -16 Italian plums
- 2 1/2 flour
- 1 1/2 sugar
- 1/4 cornstarch
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 1/2 Amaretto
- 2/3 vanilla
- 1/2
- 1
Instructions:
1. Melt butter in a 9x13 baking pan. Sprinkle brown sugar over melted butter and arrange plums on top.
2. Mix dry ingredients in a large bowl, then add wet and stir just until combined.
3. Pour batter over plums.
4. Bake at 350F for about 50 minutes, or until inserted fork comes out clean.
5. Let cool about 10 minutes, then invert and serve. Goes great with whipped cream.
Title: Oatmeal Cookie Apple Pie
Ingredients:
- 250 butter
- 1 brown sugar
- 1 1/2 flour
- 1 salt
- 1 1/2 oatmeal
- 7 apples
- 1/4 raisins
- 1/2 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1 water
- 200 white sugar
- 2 cornflour
- 1/2 cinnamon
- 1 vanilla extract
- 1 salt
Instructions:
1. Cream butter and sugar.
2. Mix in flour and salt completely, then the oatmeal.
3. Press 1/2 the dough into a greased Pyrex dish.
4. Place the apples over dough and sprinkle with raisins and spices.
5. Boil the syrup ingredients together for 5 minutes.
6. Pour syrup over apples.
7. Cover apple mixture with remaining dough.
8. Bake at 350F for 55 minutes.
9. Serve with whipped cream if so desired.
Title: Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!
Ingredients:
- 1 pumpkin puree
- 1 brown sugar
- 2 vanilla
- 1/2 lemon juice
- 1/2 ground ginger
- 1/4 allspice
- 1/4 cinnamon
- 1/4 ground cloves
- 1
Instructions:
1. Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
2. Add the brown sugar, pulse again.
3. Add the vanilla and lemon juice, pulse again.
4. Add the dry spices and blend well.
5. Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!
Title: Apple-Orange Pinwheel Salad for 2
Ingredients:
- 1 red apple
- 1 orange
- 1/4 mayonnaise
- 2 honey
- 1 1/2 lemon juice
Instructions:
1. Cut unpared apple into wedges.
2. Arrange apple wedges and orange sections in pinwheel design on salad greens.
3. Mix mayonnaise, honey and lemon juice and drizzle on fruit.
Title: Best Ever Butter Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/2 flour
- 2 vanilla
- 1 baking powder
- 1 powdered sugar
- 3 butter
- 1/3 milk
- 1 -2 vanilla
- 1
Instructions:
1. Combine 1 cup butter, sugar and egg in large mixer bowl.
2. Beat at medium speed until creamy.
3. Reduce speed to low.
4. Add flour, orange juice, vanilla and baking powder.
5. Beat until well mixed.
6. Divide dough into thirds and wrap in plastic food wrap.
7. Refrigerate until firm (2-3 hours).
8. Heat oven to 400 degrees.
9. On lightly floured surface roll out dough, one third at a time (keeping remaining dough refrigerated), into 1/8 to 1/4 inch thickness.
10. Cut with 4 or 5 inch cookie cutter.
11. Place one inch apart onto ungreased cookie sheets.
12. Bake for 6-10 minutes or until edges are lightly browned.
13. Let stand one minute then remove from cookie sheet.
14. Cool completely.
15. Frosting: Combine all frosting ingredients in small bowl.
16. Beat at low speed, scraping bowl often, until fluffy.
17. Tint with food color if desired.
18. Frost and decorate cookies as desired.
Title: Luscious Lemon Cream
Ingredients:
- 2 eggs
- 1 sugar
- 1/3 lemon juice concentrate
- 1 cornstarch
- 1/2 water
- 1 pure vanilla extract
- 1/2
Instructions:
1. In a mixing bowl beat together eggs, 1/2 cup of the sugar and the lemon juice. Set aside.
2. In a medium saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in water and cook over medium heat until thickened stirring constantly; remove from heat.
3. Gradually stir in the egg mixture and mix together.
4. Return pan to heat and cook on low, stirring mixture until it thickens slightly; remove from heat.
5. Add vanilla and mix together.
6. Cool in refrigerator until chilled; then fold in the whipped cream when ready to serve.
7. Serve with fresh fruit like pineapple, bananas, strawberries, grapes, kiwi, anything you like. Enjoy!
8. Refrigerate leftovers.
9. Use on french toast the next day if you have any left. Yum!
Title: Chocolate Peanut Butter Blowout Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 butter
- 1/2 peanut butter
- 1/4 brown sugar
- 1 granulated sugar
- 1/4 baking soda
- 1 salt
- 1/4 egg
- 1 milk
- 2 vanilla
- 3/4 all-purpose flour
- 3/4
Instructions:
1. In a large mixing bowl, beat the butter and peanut butter with an electric mixer for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.
2. Beat in egg, milk and vanilla. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in the chocolate pieces, peanuts and peanut butter cups.
3. Drop by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake the cookies in a 350° oven for about 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Makes about 30 cookies.
Title: Rocky Road Squares
Ingredients:
- 3 miniature marshmallows
- 2 1/2 golden syrup
- 1/2 creamy peanut butter
- 1
- 1/2
Instructions:
1. Combine marshmallows and crispies in a large bowl.
2. In saucepan, combine syrup and chocolate chips.
3. Stir over low heat until smoothly melted.
4. Remove from heat.
5. Stir in peanut butter.
6. Pour over marshmallow mixture and mix well.
7. Press firmly into a greased 9" square pan.
8. Chill and cut into squares.
Title: Cupcake Poppers
Ingredients:
- 1 water
- 1/4 marshmallow creme
- 1 1/2 butter
- 3/4 powdered sugar
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon gel food color to each bowl; blend well.
2. Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
4. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 gel food colors, lightly tint frosting in each bowl to match the cupcake colors.
5. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on filling; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
6. Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.
Title: Sweet Potato Pie With Gooey Pecan Topping
Ingredients:
- 1 mashed sweet potato
- 2 light brown sugar
- 1/3 eggs
- 2 unsalted butter
- 2 unsulphured molasses
- 2 all-purpose flour
- 1 vanilla extract
- 1 kosher salt
- 3/4 ground cinnamon
- 1/2 orange zest
- 1/2 evaporated milk
- 1
Instructions:
1. Preheat oven to 350 degrees. On a lightly floured surface, roll piecrust into a 12 inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate; prick bottom with a fork. Fold edges under and crimp as desired. Place a piece of parchment on bottom of piecrust, letting ends extend over edges. Fill with pie weights.
2. Bake until light golden, approximately 15 minutes. Carefully remove pie weights and parchment. Let cool completely.
3. In a large bowl, whisk together sweet potato, brown sugar, eggs, melted butter, molasses, flour, vanilla, salt, cinnamon, and zest. Slowly stir in evaporated milk. Pour mixture into cooled piecrust. Bake just until center is set, 30 to 40 minutes. Cover crust rim with aluminum foil to prevent excess browning of crust. Let cool on a wire rack.
4. Pour hot Gooey Pecan Topping over sweet potato layer, spreading to cover edges of pie. Refrigerate at least 4 hours before serving.
5. Gooey Pecan Topping -- makes 2 cups.
6. 1 1/2 cup firmly packed light brown sugar.
7. 6 Tbs unsalted butter, melted.
8. 4 Tbs unsulfured molasses.
9. 2 Tbs heavy whipping cream.
10. 2 tsp vanilla extract.
11. 2 cups chopped toasted pecans.
12. 1/4 tsp kosher salt.
13. In a small saucepan, heat brown sugar, melted butter and molasses over medium heat, stirring until sugar dissolves and mixture just begins to boil. Add cream and vanilla, stirring constantly until incorporated. Stir in pecans and salt; bring to a boil, stirring constantly. Remove from heat.
Title: The Ultimate Strawberries & Cream Trifle
Ingredients:
- 1 cold water
- 1 1/2 vanilla flavor instant pudding and pie filling mix
- 1 fresh strawberries
- 4
- 1
- 2
Instructions:
1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.
Title: Peach Crumble-Improved
Ingredients:
- 3 1/2 granulated sugar
- 1/3 lemon juice
- 3 -5 cornstarch
- 1 1/4 cinnamon
- 1 ground nutmeg
- 1 flour
- 1 granulated sugar
- 1/4 granulated sugar
- 1 brown sugar
- 1/4 vanilla extract
- 2 butter
- 6
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Toss the prepared peaches in a bowl with sugar and let that marinate tossing "often" for at least 30 minutes
3. Meanwhile combine the flour, sugars (reserving the 1 tbs granulated), and vanilla until combined.
4. Add the butter and half the nuts until the mixture is in large crumbly balls or combined whichever happens, then add the rest of the nuts and only mix it a little.
5. Transfer the crumb mixture to a parchment lined baking pan and lay it all out in a moderately even layer bake until chunks are lightly browned and firm 18-22 minutes if preheated.
6. Once the peaches are done marinating, drain them reserving the juice then put them back in their bowl
7. Taking the juice and add all the other "filling" ingredients and mix until blended then mix the juice mixture and the peaches back together and lay in the bottom of a 8 in square baking dish or something of a similar size.
8. Once the topping is done baking remove the oven and turn the oven to 375 then pick up the parchment paper with the crumbs and lay them out evenly on top of the peaches
9. Sprinkle the sugar over the peaches and bake until the topping is well browned and the peaches are bubbling around 25-35 minutes.
10. Once done remove from oven and cool 10+minutes before serving (they say 15+minutes I used 10 it worked out fine).
11. Enjoy!
Title: Paula Deen's Not Yo' Mama's Banana Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 cream cheese
- 1 milk
- 2 French vanilla instant pudding
- 1 bananas
- 6 -8
- 2
Instructions:
1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Title: Lemon Ganache
Ingredients:
- 8 bittersweet chocolate
- 1 heavy cream
- 1 lemon zest
- 2 fresh lemon juice
Instructions:
1. Chop chocolate into small pieces and place in a heat safe bowl.
2. Bring cream to boil on stovetop.
3. Once cream in boiling pour over chopped chocolate.
4. Add lemon zest and lemon juice.
5. Stir from the inside out, making sure not to let in to much air.
6. Stir till chocolate is completely melted.
7. That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
8. You can also substitute the lemon with orange.
Title: Apple Kuchen Squares
Ingredients:
- 2 flour
- 2 baking powder
- 3/4 salt
- 1/4 oatmeal
- 1/4 sugar
- 1 margarine
- 3/4 cinnamon
- 1 sugar
- 1 sour cream
- 1/2 egg
- 1/2
- 1
Instructions:
1. Mix the dry ingredients for the bottom.
2. Add the margarine and mix well.
3. Press into 9x13 pan and bake 10 minutes at 325.
4. Combine filling ingredients and spread evenly over bottom once its done in the oven.
5. Whisk together sour cream and egg and drizzle over top of filling.
6. Bake at 325 for another 20 minutes.
7. Cool and cut.
Title: Wildberry Summer Soup
Ingredients:
- 20 white wine
- 1 tea bag
- 2 vanilla beans
- 4 mint leaves
- 3/4 raspberries
- 3/4 cherries
- 3/4 blueberries
- 3/4 strawberry
Instructions:
1. Clean berries and set aside.
2. Reduce White wine.
3. Add tea and vanilla beans.
4. Add mint and blanch fruit immediately place fruit bowl on ice to stop the fruit from cooking.
5. Place soup in refrigerator to chill at least 1 hour.
Title: Pistachio Chocolate Chip Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 sour cream
- 1 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10-inch tube pan.
3. Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
4. Beat on medium speed, scraping bowl frequently, 3 minutes.
5. Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
6. Fold chocolate chips into batter.
7. Sprinkle top of batter with chocolate jimmies.
8. Pour batter into prepared pan.
9. Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
10. Cool 15 minutes; inverted on wire rack.
11. Remove pan; cool completely.
Title: Blueberry Cobbler-Simplified
Ingredients:
- 1 cherry pie filling
- 1 blueberries
- 1 butter
- 3/4 French vanilla ice cream
- 1
Instructions:
1. Preheat oven to 350°.
2. Spread cherry pie filling in an ungreased 9x13-inch baking dish. Top with the blueberries.
3. Sprinkle the dry cake mix over the cherry filling and the blueberries.
4. Shake the pan back and forth a little to distribute the cake mix evenly over the filling.
5. Pour the melted butter over the top.
6. Bake for 30-40 minutes.
7. Let cool in the pan 5-10 minutes before serving. The crust will be dry and crumbly.
8. As you serve it, mix the crumbs with the filling.
9. Top with ice cream and you are done--plain and simple.
Title: Banana Sweet
Ingredients:
- 4 bananas
- 12 sugar
- 2 water
Instructions:
1. Put the sugar in a sauce pan and let it melt at medium heat until a brown color. Be careful so it doesn't burn.
2. Add the water and it will make the sugar get harder. with a long spoon dissolve it until completely liquid.
3. Add the bananas, bring it to boil increasing the heat and then lower it to simmer for 2 hours. It's ready when the bananas are reddish brown color.
4. Enjoy it!
5. Hints: Because it's too sweet to be served alone, I like to put on top of toasts or cakes You can also serve it with table cream (very popular in Brazil) or cream cheese.
6. Some people add cinnamon to this recipe, but you can always add it later on top.
Title: Thick and Chewy Chocolate Chip Cookies
Ingredients:
- 2 1/8 all-purpose flour
- 1/2 table salt
- 1/2 baking soda
- 12 unsalted butter
- 1 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 2 chocolate chips
- 1 1/2
Instructions:
1. Heat oven to 325°F Adjust oven racks to upper and lower middle positions. Mix flour, salt and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughy blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scant 1/4 cup dough into a ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged suface exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20x14 inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie cqn be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month, shaped or not).
4. Bake, reversing cookie sheets position halfway through baking, until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15-18 minutes (start checking at 13 minutes) (frozen dough requires an extra 1-2 minutes baking time) Cool cookies on cookie sheets. Serve or store in airtight containers.
Title: Sweet Mango Mousse
Ingredients:
- 2 mango pulp
- 2 heavy whipping cream
- 1/4 gelatin
- 1 sugar
- 2 cold water
- 2 hot water
Instructions:
1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
2. mix gelatin in mango pulp.
3. In a cold steel container, beat cream and sugar a little.
4. Mix cream in the pulp and beat till soft peaks form.
5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
6. garnish with whipped cream, mint and thick mango pulp.
Title: Chocolate Bar Cake Filling
Ingredients:
- 1/2 sugar
- 5 cornstarch
- 3 brown sugar
- 1/4 salt
- 3 milk
- 3 half-and-half
- 1 vanilla
- 8 chocolate bars
Instructions:
1. Combine all ingredients except vanilla and the chocolate bar, in a saucepan.
2. Stir constantly, until mixture boils; boil and stir 1 minute.
3. Remove from heat.
4. Add the vanilla and the chocolate bar pieces.
5. Stir until chocolate is completely melted.
6. Pour into a bowl.
7. Press plastic wrap directly onto surface; cool.
Title: Red Velvet Mini Cupcakes (With Hidden Avocado)
Ingredients:
- 3/4 sugar
- 2 avocados
- 1 egg
- 1 vanilla extract
- 1/2 cider vinegar
- 1/2 cake flour
- 1 cake flour
- 2 cocoa powder
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 buttermilk
- 1/2 light cream cheese
- 4 avocado
- 2 powdered sugar
- 1 honey
- 1 3/4 vanilla extract
- 1
- 1/4
Instructions:
1. In a large bowl, cream sugar and avocado.
2. Add egg, red food coloring, vanilla and vinegar; beat to incorporate.
3. In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.
4. Add half of the buttermilk and half of the dry ingredients to the avocado mixture; stir to combine.
5. Add the remaining buttermilk and dry ingredients and stir to combine.
6. Spoon batter into 1 1/4" - 1 1/2" paper-lined muffin tins, about 1 tbsp per cupcake.
7. Bake at 350 for 20 minutes until lightly golden brown. Cool before frosting.
8. To make the frosting, in a medium bowl, beat the cream cheese, butter and avocado puree until fluffy.
9. Beat in the powdered sugar, honey and vanilla.
10. Refrigerate for 30 minutes before using.
Title: Pavlova Roulade, served with Toffee Plums
Ingredients:
- 5 vanilla extract
- 2 white vinegar
- 2 cornflour
- 2 icing sugar
- 300 caster sugar
- 2 brandy
- 400 vanilla bean
- 100 cinnamon stick
- 1 cloves
- 1 plum
- 3
- 1
Instructions:
1. To make the toffee plums, place all ingredients, except plums, in a saucepan with 1 litre water.
2. Stir over low heat until the sugar is dissolved.
3. Add plums, and cook for 10-15 minutes, or, until they are just tender (this will depend on their ripeness).
4. Set aside to cool, in the poaching liquid.
5. Plums will keep up to 4 days in the fridge.
6. Pre heat the oven to 160 degrees C.
7. Grease and line a 2cm-deepX37cm baking tray.
8. Beat egg whites in the bowl of an electric mixer, until stiff peaks form.
9. Add sugar in a slow, steady stream, and continue to beat for about 5 minutes, or until thick and glossy.
10. Gently fold in Vanilla, Vinegar and Cornflour.
11. Spread meringue into pan and flatten gently with a spatula.
12. Bake for 20 minutes then allow to cool in the pan.
13. Whip the cream with the icing sugar until thick.
14. Turn meringue onto a piece of baking paper, dusted with icing sugar, and spread with the sweetened cream.
15. Drain plums, reserving liquid, and remove the stones.
16. Chop 6 plums, then spread on top of the cream.
17. Starting from the short end, gently roll the Roulade away from you, using the paper to keep it in shape.
18. Wrap the whole Roulade in plastic wrap and refrigerate for at least 3 hours.
19. Just before serving, place the plum poaching liquid in a pan over medium heat, and reduce until almost toffee-like in consistency.
20. Cool slightly.
21. Place thick slice of Roulade on each plate, with 2 or 3 plums, then drizzle with sauce.
Title: Scrumptious Rum Balls
Ingredients:
- 250 chocolate chips
- 390 cocoa powder
- 50
- 100
- 125
- 1
- 3/4
- 1/2
- 1
Instructions:
1. Use a blender to grind up the packet of milk arrowroot biscuits. Pour crumbs into a mixing bowl when blended.
2. Cut the glace cherries into quarters and add to mixing bowl.
3. Add chocolate chips, chopped nuts, cocoa powder and 3/4 cup of coconut to mixing bowl. Mix everything together.
4. Add the condensed milk and rum essence. Mix everything together really well. If need be get your hands into it.
5. When mixed together, wet hands slightly. Depending on how big you want your rum balls, take mixture and roll into balls. Rub the balls in the extra cup of coconut until completely covered.
6. place balls into an airtight container and put into fridge when complete. Rum balls can be frozen and will last a very long time.
7. Enjoy.