lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot and Zucchini Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/4 baking powder
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/2 allspice
- 1/2 salt
- 1/2 carrots
- 1 1/2 zucchini
- 1 1/2 eggs
- 1
- 4
Instructions:
1. In lg.
2. bowl mix all dry ingredients.
3. Stir in carrots and zucchini.
4. In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
5. Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.
Title: Keebler Kooky Cupcakes
Ingredients:
- 24
- 1
Instructions:
1. Follow instructions on back of cake mix to make batter.
2. Wrap foil around cone base on place straight up in ungreased muffin pan.
3. Fill Keebler cones with ¼ cup of cake batter (approximately ½ full). Do not overfill the cone or it may bake over the sides. Let batter settle before placing cones in oven.
4. Place partially-filled cones in oven and bake for 25-30 minutes at 370 degrees F.
5. Let cones cool completely before topping.
6. You can use any kind of topping, including whipped cream, frosting, ice cream, your favorite Keebler cookie, etc. For cones with less cake, fill ice cream or a surprise treat kids love!
Title: Rhubarb Tart With Brown Butter Streusel
Ingredients:
- 1 1/2 flour
- 3 sugar
- 1/4 salt
- 1/2 butter
- 1 butter
- 3 -4 brown sugar
- 9 cinnamon
- 3/4 flour
- 3/4 rhubarb
- 1 sugar
- 3/4 flour
- 5 lemon zest
- 1 1/4
- 1/2
- 1
Instructions:
1. Prepare a 10-inch tart pan with removable sides.
2. To make the crust: blend flour, sugar and salt in a food processor for 5 seconds using on/off turns.
3. Add in the cold butter and process until the texture of coarse meal.
4. Add in the egg yolk and 3 tablespoons whipping cream; blend until moist clumps form, adding in more cream if the dough seems too dry.
5. Gather dough into a ball.
6. Press enough dough into the tart pan with the removable bottom to make a 1/4-inch thick crust.
7. Pierce crust all over with a fork.
8. Place in the refrigerator and chill for two hours (this can be made up to a day ahead, covered and refrigerated).
9. For the streusel: (this can also be made a day ahead along with the crust) cook butter in a large skillet over medium heat until golden, stirring often (about 5 minutes).
10. Remove from heat.
11. Mix in almonds, sugar and cinnamon.
12. Add in flour and stir until moist clumps form; cool completely, bring down to room temperature and refrigerate if you are making this a day ahead.
13. If you are making this a day ahead, cover and refrigerate.
14. For the filling: set oven to 375 degrees.
15. In a bowl toss the rhurbarb, flour, sugar and lemon zest.
16. Let stand for about 15 minutes, stirring occasionally, or until the filling looks moist.
17. Bake the chilled crust until golden brown about 20 minutes (pressing down with a fork if the crust starts to bubble up).
18. Remove from oven and reduce temperature to 350 degrees.
19. Spoon the rhurbarb filling into the warmed crust.
20. Crumble the streusel over the filling.
21. Bake for about 50-60 minutes, or until the streusel is crisp and brown and the filling is bubbly.
22. Cool tart on a rack for 30 minutes.
23. Serve warm or at room temperature.
24. Delicious!
Title: Peruvian Caramel and Liqueur Meringue (Suspiro De Limeña)
Ingredients:
- 4 evaporated milk
- 395 vanilla essence
- 375 caster sugar
- 1 1/2 port wine
- 220 salt
- 60 ground cinnamon
- 4
- 1
Instructions:
1. To make the suspiro manjar, place the egg yolks in a bowl and lightly beat together and set aside.
2. Pour the condensed and evaporated milks into a saucepan over medium heat. Stir continuously for 15 minutes, or until it starts to thicken. Reduce heat to low, then whisk a ladleful of milk mixture into egg yolks. Strain mixture back into pan, add the vanilla and stir for another 2 minutes. Remove from heat, then divide between martini glasses. Stand at room temperature to cool.
3. To make the liqueur meringue, place the sugar and port in a saucepan over low heat and stir until sugar dissolves. Simmer, without stirring, until the syrup forms a thin thread when a little bit of it is dropped into a glass of cold water.
4. While syrup is cooking, using electric beaters, beat the eggwhites and salt until soft peaks form.
5. Beating continuously, very slowly and gradually trickle the syrup into the eggwhites and continue to beat until meringue is cool, thick and shiny. Spoon meringue over the suspiro manjar, dust with cinnamon and refrigerate until ready to serve.
Title: Chocolate Decadence
Ingredients:
- 1/2 sugar
- 3 sugar
- 1/4 2% low-fat milk
- 2 butter
- 2 all-purpose flour
- 1 1/2 vanilla extract
- 1/2 salt
- 5
- 1/2
- 1/8
- 1
- 8
Instructions:
1. Preheat oven to 350°.
2. Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
3. Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
4. Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.
Title: Simply Amazing Rice Pudding
Ingredients:
- 1 rice
- 4 water
- 1 cinnamon
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 coconut milk
- 0.5 raisins
- 1/2 walnuts
- 1/2 flaked coconut
- 1/2 whole cloves
- 3 cinnamon
- 5 salt
- 1 ground cinnamon
- 1
Instructions:
1. Put the 4 cups of cold water and the rice in a pot to soak for 10 minutes.
2. At high heat add to the pot the cinnamon stick, cloves, salt, coconut milk and wait 5 minutes after it starts boiling.
3. Turn the burner to low and stir with a wooden spoon being careful not to let any thing stick to the bottom of the pot.Add the condensed and evaporated milk, coconut milk, let boil for about 10minutes more until it thickens, stirring time to time.
4. Add raisins, Almonds, Walnuts and regular milk, stir with a wooden spoon.
5. Wait 5 more minutes and remove the mixture from the heat and put in a deep baking dish.
6. Carefully remove the cinnamon stick.
7. Sprinkle the top with ground cinnamon and coconut flake, cover the dish with foilpaper, set in the oven, and bake for 20 minutes at 325°F.
8. Serve in individual cups , use ground cinnamon and whipped cream for garnishing serve with wafers.
Title: Boggles
Ingredients:
- 2 butter
- 2 brown sugar
- 2 white sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 4 eggs
- 2 vanilla
- 1/2 cinnamon
- 1/4 nutmeg
- 4 flour
- 3 dried sweetened cranberries
- 3 rolled oats
Instructions:
1. Place rack in middle position.
2. Preheat oven to 350°F
3. Melt butter in large microwave-safe bowl.
4. Add sugars and let cool a bit.
5. Add eggs, backing powder, baking soda, salt, vanilla and spices. (Add eggs last when adding these ingredients to help cool off the butter further, you don't want to cook the eggs).
6. Add flour and mix.
7. Then add the cranberries and oats and mix everything up. (The dough will be quite stiff).
8. Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
9. Bake at 350°F for 12-15 minutes.
10. Cool on cookie sheet for 2 minutes.
11. Remove to cooling rack until cool.
Title: Sparkling Strawberry Pops
Ingredients:
- 3/4 sugar
- 1/4 water
- 6 fresh strawberries
- 2 fresh lemon juice
- 2 light corn syrup
- 1 1/4
Instructions:
1. Combine sugar and water in a microwave safe bowl, and microwave on high for 3 minutes or until boiling.
2. Stir until sugar dissolves and cool.
3. Combine berries, juice, and corn syrup in a food processor, and process until smooth.
4. Strain through a sieve over a bowl, pressing to extract juices, discard solids.
5. Combine the sugar syrup, strawberry mixture, and wine.
6. Divide mixture among 8 (4 ounce) molds and top with lids and insert craft sticks.
7. Freeze for 4 hours or until thoroughly frozen.
Title: Strawberry Angel Dessert
Ingredients:
- 1 strawberry gelatin
- 2 1/2 boiling water
- 1 frozen sliced strawberries
- 2 sugar
- 2 strawberry gelatin
- 10 hot water
- 1
- 1 3/4
Instructions:
1. dissolve gelatin in boiling water.
2. stir in strawberries and sugar, chill.
3. fold in whipped topping.
4. cover bottom of pan with cake pieces.
5. pour strawberry and whipped topping mix over the cake pieces.
6. refrigerate 4-5 hours.
7. cover with glaze and refrigerate until ready to use.
8. To make glaze:.
9. dissolve gelatin in water and chill, use when slightly thick and pour over the cake mixture.
Title: Crazy Corna's Berry Cobbler
Ingredients:
- 1 baking mix
- 3 3/4 butter
- 1/4 applesauce
- 1 1/2 milk
- 3 frozen mixed berries
Instructions:
1. Preheat oven to 400°F.
2. Combine thawed, frozen mixed berries with pie filling. Place in oven safe baking dish.
3. Combine baking mix with butter (or applesauce for a low fat version). Cut or pinch butter into mix until lumps resemble coarse meal.
4. Drop biscuit mix on top of berries.
5. Bake 20 minutes.
Title: Tres Leches Cake
Ingredients:
- 1 flour
- 1 1/2 eggs
- 5 sugar
- 1 vanilla
- 2/3 baking powder
- 1 milk
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 heavy cream
- 1/2 sugar
- 1/2 vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 350F and spray a 13 x 9" cake pan with cooking spray (Pam).
2. Mix cake ingredients together and pour into prepared cake pan.
3. Bake for 45-50 minutes until knife inserted in middle comes out clean.
4. Allow to cool for 20 minutes.
5. While the cake is baking, mix filling ingredients together and refrigerate.
6. For frosting, whip cream until soft peaks form; blend in sugar gradually and add vanilla extract.
7. When cake is done, allow to cool; then fill with milk filling.
8. You can poke holes in the cake or use a flavor injector.(I use a syringe since I am a nurse).
9. Frost with whipped cream and decorate.
Title: Chocolate Crunch
Ingredients:
- 2 golden syrup
- 3 margarine
- 2 butter
- 2 caster sugar
- 8 cocoa powder
- 500 chocolate
Instructions:
1. Melt syrup, margarine (or butter) and sugar in a saucepan.
2. Add cocoa powder and mix in well.
3. Remove from heat and stir in biscuits.
4. Press into a square or oblong tin and leave to chill in the fridge.
5. Meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base.
6. Leave for at least 4 hours in the fridge before cutting into squares.
Title: Strawberries in the Clouds
Ingredients:
- 4 fresh strawberries
- 4 strawberries
- 2 Cool Whip
Instructions:
1. Clean and slice strawberries.
2. Start by using 4 clear long stemmed wine glasses.
3. First layer is strawberries.
4. Second layer is some Cool Whip.
5. Third layer strawberries.
6. Fourth layer Cool Whip.
7. Top of with a fresh strawberry for garnish.
Title: Fruit Batter Pudding
Ingredients:
- 3 butter
- 1/3 sugar
- 1 egg
- 1 flour
- 1 1/2 baking powder
- 3/4 milk
- 1/4 salt
- 1/2
- 2
Instructions:
1. In a buttered 8" baking dish, put 2 cups of fruit with sugar to taste.
2. Over it, pour the batter, mixed in the order given above.
3. Bake 350F 30 minutes.
4. Serve with whipped cream or ice cream.
Title: Chocolate Volcano Cakes
Ingredients:
- 12 unsalted butter
- 6 chocolate
- 3 eggs
- 3 sugar
- 1/2 flour
- 1
- 1/2
Instructions:
1. Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
2. Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
3. Heat chocolate mixture until melted and set aside to cool slightly.
4. Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
5. On low speed gradually add the flour and then the chocolate/butter mixture.
6. Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
7. Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
8. Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
9. Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
10. Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
11. If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.
Title: Old Fashioned Peach Cobbler
Ingredients:
- 2 2/3 all-purpose flour
- 2 sugar
- 1/2 salt
- 12 unsalted butter
- 4 vegetable shortening
- 6 -8 sugar
- 8 flour
- 2 cinnamon
- 1/4 ground nutmeg
- 1/2 butter
- 1/2
- 1/3
Instructions:
1. Mix flour, sugar and salt in large mixing bowl. Add butter and shortening. Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal. Drizzle 6 tablespoons ice water over mixture. Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
2. Roll out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside. Save remaining dough and set it aside also.
3. Preheat oven to 475°F
4. Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to sit until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and add butter; stir in melted butter.
5. Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Spoon the remaining peach mixture over the baked pastry.
6. Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Bake an additional 15 to 20 minutes or until browned.
Title: Bourbon Peach Cobbler
Ingredients:
- 8 Bourbon
- 1/4 sugar
- 3/4 sugar
- 2 cornstarch
- 1 ground cinnamon
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 kosher salt
- 16 unsalted butter
- 3/4 heavy cream
- heavy cream
Instructions:
1. Heat the oven to 375 degrees F.
2. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
3. Prepare the dumplings:
4. Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces.
5. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs.
6. Pour in the cream and mix just until the dough comes together.
7. Don't overwork; the dough should be slightly sticky but manageable.
8. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter.
9. Add the peaches and cook gently until heated through, about 5 minutes.
10. Drop the dough by tablespoonfuls over the warm peaches.
11. There can be gaps, the dough will puff up and spread out as it bakes.
12. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips.
13. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
Title: Russian Tea Cookies
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla
- 2 1/4 flour
- 3/4 salt
- 3/4 walnuts
Instructions:
1. Heat oven to 350°F.
2. Mix thoroughly butter, sugar and vanilla.
3. Work in flour, salt and nuts until the dough holds together.
4. Shape the dough into 1 inch balls and place them on an ungreased baking sheet.
5. Bake 12 - 15 mnutes until set but not brown.
6. While warm, roll in confectioners' sugar. Cool and roll in sugar again.
Title: Brownies--Weight Watchers--2 Points
Ingredients:
- 1 water
- 3 baking powder
- 2 1/2
- 2
Instructions:
1. Put the All Bran into a large bowl and add the water; soak for 5 minutes.
2. Add the brownie mix along with the baking powder to the All Bran and mix well by hand.
3. Pour into a greased 9x13 pan and bake according to directions on box.
4. When cool, cut into 20 squares.
5. One square will equal 2 points.
Title: Upside-Down Red Velvet Pudding Cakes
Ingredients:
- 1 butter
- 1/3 butter
- 1 egg
- 1/4 all-purpose flour
- 1 salt
- 1 sugar
- 1 vanilla
- 1/4 buttermilk
- 3/4 baking soda
- 2 vinegar
- 1/2 chocolate curls
- 1/2
Instructions:
1. Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
2. Cook and stir over low heat until chocolate is melted.
3. Transfer mixture to a small bowl.
4. Cool for 15 minutes, stirring occasionally.
5. Cover and freeze about 1 hour or until fudge-like in consistency.
6. Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
7. Preheat oven to 375°.
8. Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
9. In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
10. In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
11. Gradually add sugar, beating on medium speed until combined.
12. Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
13. Beat in egg, food coloring, and vanilla.
14. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
15. In a small bowl, combine baking soda and vinegar; stir into batter.
16. Divide half the batter among the prepared custard cups.
17. Divide filling into eight portions.
18. Working quickly, use your hands to roll each portion into a ball.
19. Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
20. Spoon the remaining batter into custard cups.
21. Bake for about 20 minutes or until tops spring back when lightly touched.
22. Remove from oven; let stand for 10 minutes.
23. Using a knife, loosen cakes from side of cups; invert onto dessert plates.
24. Spoon any filling remaining in cups on top of cakes.
25. Garnish with chocolate curls.
Title: Swedish Havreflarn Cookies
Ingredients:
- 8 butter
- 1 1/2 rolled oats
- 1/4 sugar
- 3/4 egg
- 1 all-purpose flour
- 4 baking powder
- 1 salt
- 1/2 vanilla
- 1
- 1/2
Instructions:
1. Melt your butter in the microwave or in a small pot on the stove. Set aside.
2. Use your blender or mini-food processor to whirl the oats into small bits. Do not process too long, you don't want powder, just smaller bits.
3. Do the same with the toasted, cooled almonds, or chop very fine manually.
4. Mix the melted butter, oats and almonds till well blended.
5. Whisk egg and sugar together until sugar is dissolved completely and mixture is a smooth yellow color. Add extracts. Mix well. Add butter, oats and almond mixture. Mix well. I like to use a rubber spatula.
6. Whisk 2T flour, baking powder and salt together, add to sugar/oats mixture. Mix until well blended. (Now, adjust Flour as needed, depending on your tastes and the humidity of the day. Start by adding a T at a time until batter is where you want it.) Batter should be relaxed, but NOT runny. Should not be stiff.
7. Using a teaspoon, place small spoonfuls on a SILPAT covered sheet pan. (if you don't have Silpats, use parchment paper, but this works best with Silpats.) Place them well apart, at least 2 inches. On my large pans, I usually place 8 spoonfuls.
8. Place on middle rack in preheated 350°F oven. Set timer for 6 minutes.
9. Rotate pan after 6 mins, then set timer for 1 minute, and check again. Repeat until the edges of each lacy cookie are starting to turn a nice caramel brown, maybe no more than a quarter of an inch in, no more. I usually end up doing no more than 2 minutes. ---Do. Not. Overbake!---.
10. Remove from oven. Put your next prepared cookie sheet into the oven and set the timer.
11. Let this first sheet cool 2 minutes Then, lift entire Silpat with cookies on it off the first cookie sheet and place on cooling rack. In a few minutes you can remove them from the rack and place in your container.
12. Set the hot cookie sheet somewhere to cool off quickly. When you portion out your next batch of cookies, you don't want to be working with a hot cookie sheet.
13. Lather, Rinse, Repeat until you have used up all the dough.
14. NOTE: as the dough sits, the cookies may not expand into the lacy goodies they usually spread into, as the flour and oats absorb the moisture. This may be great if you want a little thicker cookie. However, if you want to maintain the crispy laciness, add a tiny teaspoonful of water to the dough, mixing very well, before portioning it out again.
15. Also, everyone's oven is different. Watch your first batches to fine-tune the temp and timing.
16. This recipe makes about 30 or more cookies, depending on your portion size.
17. Enjoy!
Title: Splenda Pumpkin Cake
Ingredients:
- 3 Bisquick baking mix
- 1 1/2 Splenda granular
- 1/2 brown sugar
- 1/4 butter
- 2 1/2 margarine
- 1/4 pumpkin pie spice
- 4 milk
- 16 eggs
- pumpkin puree
Instructions:
1. Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
2. Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
3. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
Title: Sportsman's Pudding
Ingredients:
- 1 baking soda
- 1/2 milk
- 7 self-rising flour
- 3 1/2 sugar
- 2 eggs
- 2 butter
- 2 salt
- 1/2 water
- 1 butter
- 1 vanilla
- 1
Instructions:
1. Heat oven to 350 deg F/180 deg Celsius.
2. Using a 2-quart oven dish, spray with nonstick spray.
3. Stir the soda into the milk.
4. Mix the rest of the batter ingredients in the order given, add the milk, and mix very well until the batter is smooth.
5. Ladle the batter into the prepared dish (it might look a bit large but it needs to be) and bake about 30 - 35 minutes, until well risen and nicely brown on top.
6. While it bakes, mix all the ingredients for the sauce in a pot, and stir until boiling.
7. When the pudding comes out of the oven, carefully and slowly pour the hot sauce over the pudding. Leave to stand a while so the sauce can be absorbed.
8. Serve warm or lukewarm, with thin custard or ice cream.