lumicero/recipes-ing2inst huggingface dataset:
Title: Warm Banana Cake With Chocolate Sauce
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 granulated sugar
- 3/4 eggs
- 2 bananas
- 3 dark chocolate
- 3 heavy cream
- 2/3 vanilla extract
- 2 unsalted butter
- 1/4 light brown sugar
- 2 bananas
- 2 vanilla ice cream
- 2 walnuts
Instructions:
1. Preheat oven to 350ºF.
2. Grease 6-4 oz ramekins with butter and dust with flour.
3. Sift together flour, baking soda, baking powder and salt together and set aside.
4. Mix vegetable oil and sugar in mixing bowl, using electric mixer at medium speed until smooth.
5. Beat in eggs and mashed bananas, using low speed.
6. While continuing to beat at low speed, add sifted dry ingredients, slowly.
7. Continue beating until mixture is thoroughly blended.
8. Divide batter among prepared ramekins.
9. Arrange ramekins on baking sheet and bake for 18-20 minutes until cakes are firm to touch and toothpick inserted into center comes out clean.
10. Place on wire rack and cool for at least 5 minutes.
11. Cakes should be served warm.
12. MAKE THE SAUCE:.
13. Place chocolate in bowl.
14. Heat milk and cream in saucepan to simmer over medium heat.
15. Pour over chocolate and let stand to soften chocolate.
16. Whisk until blended.
17. Whisk in vanilla extract.
18. Set aside keeping sauce warm.
19. MAKE CARAMELIZED BANANAS:.
20. Place butter and sugar in skillet over high heat.
21. Cook until sugar turns amber and caramelizes.
22. Add sliced banana and continue cooking until completely coated.
23. Remove from heat immediately.
24. Remove cakes from ramekins and place onto individual plates.
25. Pour hot chocolate sauce around cake, place scoop of vanilla ice cream onto plate.
26. Arrange 3 of caramelized bananas around cake cake and garnish with walnuts.
27. Serve immediately.
28. Enjoy!
Title: Meringue Mushrooms
Ingredients:
- 4 cream of tartar
- 1 pure vanilla extract
- 1 bittersweet chocolate
- 1/2 white chocolate
- 2
- 3
Instructions:
1. Fill a medium saucepan 1/4 full with water.
2. Set over medium heat; bring water to a simmer.
3. Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
4. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
5. Rub the mixture between fingers to test.
6. Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
7. Add vanilla; mix until combined.
8. Use immediately.
9. Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
10. Line 2 baking sheets with parchment paper.
11. Pipe meringue, forming domes 1 to 2 inches in diameter.
12. Pipe a stem shape for each dome.
13. Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
14. Fill a medium saucepan 1/4 full with water.
15. Set over medium heat, and bring water to a simmer.
16. Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
17. Turn off heat; stir occasionally until completely melted.
18. Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
19. Place white chocolate in a heatproof bowl, and set over simmering water.
20. Turn off heat; stir occasionally until completely melted.
21. Allow to cool slightly.
22. Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
23. Let set in a cool, dry place.
24. Poke a small hole in the center of each mushroom cap using a paring knife.
25. Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
26. Allow to set.
27. Meringue mushrooms should be kept in an airtight container in a cool, dry place.
Title: Texan-Size Almond Crunch Cookies
Ingredients:
- 1 sugar
- 1 powdered sugar
- 1 butter
- 1 margarine
- 2 eggs
- 2 flour
- 3 1/2 whole wheat flour
- 1 baking soda
- 1 salt
- 1 cream of tartar
- 1 sugar
- 2
- 1
Instructions:
1. Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
2. Add eggs and almond extract, beating well.
3. Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
4. Stir in almonds and brickle chips.
5. Chill dough 3 to 4 hours.
6. Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
7. Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
8. Bake at 350° for 14-15 minutes or until lightly browned.
9. Transfer to racks to cool.
Title: Lemon Meringue Cake
Ingredients:
- 2 cake flour
- 2 1/2 baking powder
- 1/4 salt
- 1 nonfat milk
- 2 nonfat milk
- 3/4 sugar
- 4 sugar
- 1/4 fat free egg substitute
- 2 fat free egg substitute
- 1/4 canola oil
- 5 sugar
- 6 vanilla
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Spray 2 (9") round cake pans with nonstick spray.
3. Line bottoms with parchment or wax paper and spray paper with nonstick spray.
4. TO MAKE CAKE:
5. Combine flour, baking powder and salt in medium bowl.
6. Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
7. With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
8. Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
9. With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain.
10. Divide batter evenly among pans.
11. Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
12. Run knife around each layer to loosen from pan.
13. Invert each layer onto rack; remove parchment paper.
14. Let cool completely.
15. With long serrated knife, split each layer in half to make a total of 4 layers.
16. Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
17. Place 1 layer filling side up on serving plate.
18. Top with 2 more layers, filling side up.
19. Cover with reamining cake layer, cut side down.
20. If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
21. Let thaw in refrigerator overnight.
22. TO MAKE FROSTING:
23. Whisk egg whites and sugar in large metal bowl of electric stand mixer,.
24. Set bowl in large saucepan over 1 inch of simmering water.
25. Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
26. Transfer bowl to mixer; add vanilla.
27. With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
28. Spread frosting at once over tiop and sided of cake.
29. ADD a FLOURISH:
30. Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.
Title: Gingerbread House Dough & Icing
Ingredients:
- 3/4 molasses
- 3/4 sugar
- 2 ginger
- 2 cinnamon
- 3/4 unsalted butter
- 1/4 baking soda
- 1 egg
- 5 1/2 flour
- 3 cream of tartar
- 1 powdered sugar
- 1
Instructions:
1. Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
2. Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
3. Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
4. Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
5. Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
6. Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.
Title: Ww Strawberry Cheese Mousse
Ingredients:
- 1 1/3 low fat cottage cheese
- 2/3 water
- 3/4 lime juice
- 2 vanilla extract
- 1/2 salt
- 1/2 artificial sweetener
- 2 unflavored gelatin
- 2 strawberries
Instructions:
1. In blender container, process cheese, milk, 1/2 cup water, lemon juice, vanilla, salt, and sweetener until smooth.
2. Transfer to bowl.
3. Pour remaining water into small saucepan.
4. Sprinkle gelatin over it to soften.
5. Place over low heat, stirring until dissolved.
6. Pour into cheese mixture and mix well.
7. Fold in strawberries.
8. Pour into mold and chill until set.
Title: Bay Area Fudgy Fog Sundae
Ingredients:
- 1 pistachio ice cream
- 1 pistachios
- 2
Instructions:
1. Place ice cream in a bowl.
2. Sprinkle with brownie chunks.
3. Drizzle with hot fudge.
4. Cover with whipped cream and sprinkle with chopped pistachios.
Title: Butter Pecan Cake
Ingredients:
- 1 eggs
- 4 water
- 3/4 powdered sugar
- 1 pecans
- 1
- 1/4
Instructions:
1. Mix cake mix, oil, water and eggs. Beat for 2 minutes. Add frosting and mix well.
2. Spray bunt pan with pam. Mix in small bowl 1/4 cup powdered sugar and 1/4 cup finely chopped pecans.
3. Put sugar and nut mixture in bottom of bunt pan -- pour cake mix in pan. Bake in a 350 degree oven for 50 to 55 minutes. Cool before taking out of pan.
Title: Honey Cupcakes (Donas Amelias)
Ingredients:
- 2 cornflour
- 1 2/3 sugar
- 2 honey
- 10 margarine
- 5 raisins
- 3 nutmeg
- 3 cinnamon
- 1/2
Instructions:
1. Mix all the ingredients together.
2. Heat oven to 350 degrees F.
3. Pour into medium size muffin tins.
4. Cook for 25 to 30 minutes.
5. Cool on rack, sprinkle cupcake's with icing sugar.
Title: North African Orange Salad
Ingredients:
- 4 oranges
- 1/2 pomegranate seeds
- 1 orange zest
- 1/2 pistachios
- 1/4 honey
- 3 water
- 1 cinnamon
Instructions:
1. In a bowl, mix oranges, pomegranate seeds, almonds and pistachios toether.
2. Microwave honey and water together for 30 seconds and stir.
3. Pour honey mixture over fruit nut mixture and toss lightly until coated.
4. Sprinkle with cinnamon and orange zest.
5. Enjoy.
Title: Alfajores
Ingredients:
- 1 1/4 flour
- 1 1/4 cornstarch
- 1/3 butter
- 1 fresh lemon zest
- 1 baking powder
- 2 eggs
- 1/4 salt
- 1 powdered sugar
Instructions:
1. Combine all ingredients for dough.
2. Roll out to about 1/4 thick.
3. Cut cookies using a small round cookie cutter
4. Bake on parchment or silpat at 350 for 12-15 minutes, cookies will be barely brown around edges.
Title: Bread Pudding ("wet Nelly")
Ingredients:
- 800 sultanas
- 85 currants
- 85 suet
- 85 eggs
- 2 treacle
- 2 caster sugar
- 175 ground mixed spice
- 2
Instructions:
1. Break bread into large pieces.
2. Place in a bowl and pour on enough cold water to cover, allow to stand for about 2 hours.
3. Preheat oven to 180°C/ 350°F/ gas mark 4 (160° fan) and grease a tin measuring about 26cm x 18cm (10" x 7").
4. Squeeze out as much water as possible from the bread.
5. Place the bread in a large bowl and add all other ingredients and stir until very well mixed.
6. Pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.
7. Cut into squares and serve hot with custard or cold with a cuppa!
8. Pieces can be warmed in the microwave if you prefer it warm.
Title: Rugelach Israel
Ingredients:
- 1 butter
- 2 flour
- 3/4 sour cream
- 1 sugar
- 3/4 ground cinnamon
- 1 walnuts
- 3/4 butter
- 1/4
Instructions:
1. Cut butter into flour as if making pie crust.
2. In a separate bowl, beat egg yolk and sour cream well, than add to flour mixture. Mix until blended.
3. Divide dough into 3 parts.
4. Cover with plastic and refrigerate at least 3 hours.
5. Prepare filling by combining sugar, cinnamon, and walnuts.
6. Preheat oven to 375.
7. Working with one portion at a time, roll dough into a circle 1/8 inches thick.
8. Brush each circle lightly with melted butter and spread 1/3 of the filling on each.
9. Cut each circle into 16 wedges, like a pizza.
10. Starting from the large end of each wedge, roll up toward the point, jelly roll fashion.
11. Place cookies on ungreased cookie sheet with the tip underneath so they don't unroll and bake 15 minute or until lightly browned.
Title: Pear and Cranberry Tart
Ingredients:
- 2 dried cranberries
- 1 butter
- 3 pears
- 2 granulated sugar
- 1 frozen puff pastry
- 1 egg
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cover cranberries with very hot water and let stand 10 minutes. Drain.
3. Melt butter in a medium frying pan over medium heat. Add pears and 1 tbsp sugar, cooking 2 to 4 minutes or until softened but not falling apart. Reserve.
4. On a floured counter using a floured rolling pin, roll pastry into an approximately10 x 10-inch square. Transfer to prepared baking sheet. Prick all over with a fork. Place pears in the centre of pastry and flatten them out into an even layer, leaving a 1-inch border. Sprinkle with cranberries. Fold pastry edges up over the edge of pears. Brush edges of pastry with beaten egg, then sprinkle sugar over pastry and pears. Bake 20 minutes. Reduce heat to 350°F (175°C) and bake another 10 to 12 minutes or until edges are puffed and golden.
5. Serve with whipped cream or ice cream if desired.
Title: Tiramisu
Ingredients:
- 200 heavy cream
- 5 granulated sugar
- 4 mascarpone cheese
- 500 ladyfingers
- 200 Amaretto
- 4 cocoa powder
- 4
Instructions:
1. Whip the cream and 1 Tbsp sugar until stiff.
2. Mix egg yolks with the rest of the sugar on the highest mixer speed until creamy.
3. Add Mascarpone then stir in whipped cream on lowest mixer speed.
4. Line flat ovenproof dish with sponge fingers.
5. Mix espresso and Amaretto and trickle over the bisuits (don't soak them).
6. Spread a layer of cream over the biscuits.
7. Add a second layer of sponger fingers sprinkled with the coffee/amaretto mixture.
8. Cover with final layer of cream.
9. Dust with cocoa powder.
10. Refrigerate for at least one hour before serving.
Title: Vi's Easy Rhubarb Crisp
Ingredients:
- 6 rhubarb
- 1 1/2 - 2 sugar
- 1 strawberry Jell-O gelatin dessert
- 1 flour
- 1 sugar
- 2/3 butter
- margarine
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Stir together well the rhubarb, sugar and strawberry Jell-O.
3. Put in a greased 9x13 pan.
4. Mix topping ingredients together until crumbly and top the rhubarb mixture.
5. Bake at 350 degrees Fahrenheit for 30 minutes or until the topping is golden and the rhubarb is tender.
Title: Christmas Cranberry Pavlova
Ingredients:
- 3/4 cream of tartar
- 1/4 salt
- 1/4 granulated sugar
- 1 1/2 cornstarch
- 1 1/2 lemons
- 1 1/2 lime juice
- 2 pure vanilla extract
- 1/2 orange zest
- 8 Cool Whip
- 0.5 Jell-O pudding mix
- 1 whole berry cranberry sauce
- 1 mandarin oranges
- 1 lemon juice
- 2
Instructions:
1. Preheat oven to 275°F Place rack in center of oven.
2. Using whisk the egg whites with the cream of tartar and salt until frothy on medium speed. Mix the cornstarch and sugar. Pour in half the sugar mixture while continuing to whisk the eggs whites, about 3 minutes.
3. With the mixer on high, gradually pour the remaining sugar mixture and mix until the whites are stiff, thick and shiny, 4 to 5 minutes. Pour in the lime juice and vanilla extract; mix in until completely incorporated.
4. Remove bowl from mixer and stir in lime zest with rubber spatula.
5. On a parchment covered sheet pan, spoon meringue into large mound. With the back of a large spoon, make an indentation in the middle of the mound to hold the fruit and cream when the meringue is baked.
6. Bake for 50-60 minutes or until the meringue is crisp on the outside and chewy and marshmallow-like on the inside. The meringue should be white, not tan.
7. Gently lift from pan and let cool on a wire rack.
8. While pavlova is baking mix cool whip with pudding mix and prepare compote with the remainder of the ingredients.
9. Once cool, cover with cream and then compote. Store in refrigerator.
Title: Choco Espresso Cake
Ingredients:
- 2 cake flour
- 1 1/2 Equal sugar substitute
- 2 baking powder
- 3/4 salt
- 1/2 eggs
- 8 milk
- 3/4 cream of tartar
- 1 water
- 1/2 Equal sugar substitute
- 1/4 frozen non-dairy topping
- 3 powdered sugar
- 1 1/2
- 2
- 1 1/2
- 1/2
- 1/4
- 2 1/2
Instructions:
1. Preheat oven to 325 degrees F. Combine flour, three-fourth cup of the sugar, baking powder, and salt. Make a well in the cneter and add oil, egg yolks, and milk. Mix until smooth and free of lumps.
2. In another bowl, beat egg whites at medium speed until foamy. Slowly add remaining sugar. Switch to high speed and beat until stiff. Fold one cup of beaten egg whites into yolks to lighten the mixture. Add to whites and fold carefully until completely blended.
3. Pour into ungreased, lined 10" tube pan. Bake for about 45 minutes to one hour or until toothpick inserted in center comes out clean, and cake springs back when lightly pressed.
4. Cool cake upside down. When cool, loosen sides using a knife or metal spatula, invert on a wire rack. Freeze for 20 minutes. Slice horizontally into three layers.
5. Heat water and sugar until sugar is completely dissolved. Remove from heat and add liqueur. Brush each cake layer with soaking syrup.
6. Make the frosting. Heat one-half cup all-purpose cream until almost simmering. Remove from heat and pour over chocolate chips. Cover for five minutes, then slowly stir until chocolate is melted and smooth. Cool.
7. Place non-dairy whipping cream, powdered sugar, remaining all-purpose cream, and coffee liqueur in a mixing bowl. Mix at low speed, until blended. Increase speed to medium for one minute to aerate, then switch to high and whip until thick and stiff. Fold 1 1/2 cups of this mixture into the melted chocolate. Set aside remaining whipped cream mixture.
8. To assemble. Spread one-half of the chocolate frosting on the bottom cake layer.
9. Sprinkle about 2 tablespoons crushed cashew brittle. Place second layer and spread another half of the remaining chocolate frosting and some cashew brittle. Repeat with the top layer.
10. Cover cake with coffee cream frosting. Pipe swirls on top and bottom edge of cake.
11. Sprinkle remaining brittle all over sides of cake. Insert shards of flat brittle vertically on top of cake to form a mini jagged mountain, covering the hollow portion of the tube cake. Chill well before srving.
Title: Brownies
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 1/2 shortening
- 1 brewed coffee
- 1/4 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla
- 1 margarine
- 1/4 salt
- 1/2 milk
- 1/4 vanilla
- 1/3 icing sugar
- 1 1/2
- 3 1/2
Instructions:
1. In large bowl mix flour and sugar together, set aside.
2. In saucepan combine butter, shortening, water and cocoa.
3. Stir and heat to boiling.
4. Pour boiling mixture over the flour and sugar, mix well.
5. Add buttermilk, eggs, baking soda and vanilla.
6. Mix well.
7. Spray cookie sheet with pam.
8. Bake at 400 for 20 minute.
9. While brownies bake prepare the frosting.
10. Combine melted butter, cocoa and salt.
11. Add milk and vanilla.
12. Stir in icing sugar in 3 parts.
13. Mix until smooth.
14. Spread over browines as soon as they are out of the oven.
Title: Lemon Berry Shortcakes
Ingredients:
- 3/4 sugar
- 2 lemon peel
- 1/2 lemon juice
- 5 strawberries
- 5 blueberries
- 4 1/2 flour
- 2 1/3 baking powder
- 2 salt
- 2 nutmeg
- 1/2
- 1/3
Instructions:
1. Preheat oven to 400º.
2. Mix sugar and peel in a small bowl to make lemon sugar. Melt jam in large skillet with 2 tablespoons water. Remove from heat. Mix in 5 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
3. Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover and chill.
4. Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on an ungreased baking sheet. Sprinkle dough with remaining lemon sugar.
5. Bake biscuits about 25 minutes or until golden brown.
6. Cool slightly on rack.
7. Split biscuits and fill with berries and cream.
Title: Lemon Chocolate Tart
Ingredients:
- 2 butter
- 2 corn syrup
- 2 eggs
- 3 granulated sugar
- 2 lemons, rind of
- 3/4 fresh lemon juice
- 2 icing sugar
- 1/2
- 2
Instructions:
1. Preheat oven to 375°F.
2. Pulse wafer crumbs in food processor until fine.
3. Blend butter and corn syrup.
4. With food processor running, gradually add butter mixture to crumbs and process until mixed.
5. Spray 9 inch pie plate or flan pan with non-stick cooking spray.
6. Using hands or back of large spoon, spread crumb mixture over bottom and up sides pressing firmly so mixture holds together.
7. Bake at 375F for 10 minutes.
8. Lemon Filling:
9. Whisk eggs, egg whites and sugar in bowl until well mixed.
10. Whisk in lemon rind and juice.
11. Pour into baked chocolate crust.
12. Bake in 375F oven for 18 to 20 minutes or until top is barely set.
13. Let cool.
14. Just before serving, sift sugar over top.
Title: Pumpkin Religieuse from Epicerie Boulud
Ingredients:
- 7 pumpkin puree
- 1 eggs
- 3 sugar
- 1/2 gelatin powder
- 1 butter
- 2/3 ground cinnamon
- 1 ground allspice
- 1/4 water
- 3/4 butter
- 3/4 salt
- 2/3 sugar
- 1/4 flour
- 3 eggs
- 1 3/4
- 5
Instructions:
1. For the Pumpkin Cremeux.
2. In a medium saucepan, bring the pumpkin puree to a simmer. Separately, whisk together the yolks, whole eggs and sugar. Ladle about 1/2 cup of the hot pumpkin puree into the egg mixture whisking well. Slowly pour the tempered eggs into the saucepan and reduce the heat to low. Continue stirring with a spatula and cook for 5 minutes until thickened. Add the gelatin, cinnamon and allspice. Cool to room temperature then incorporate the butter with a hand-held immersion blender. Transfer the custard to a tray lined with plastic wrap and spread to cool, at least 4 hours.
3. For the Pate a Choux.
4. Preheat the oven to 400 degrees F.
5. In a medium saucepan, boil the milk, water and butter. Remove from the heat and add the flour. Transfer to an electric mixer fitted with the paddle attachment. Mix on low speed and add the eggs one at a time. Transfer the mixture to a piping bag fitted with a medium plain tip. On a silpat or parchment-lined baking tray pipe 2 1/2-inch rounds using 2/3 of the dough. With the remaining dough, pipe 1-inch rounds. Bake the large discs for 20 minutes and the small for 10 minutes. Pierce the bottom with a toothpick and cool on a wire rack.
6. To assemble the religeuse, fill both sizes of choux with the pumpkin cremeux and pipe a dot on top of the large so that the small can sit on top. Pipe whipped cream around the seam to make a “collar.”.
7. They can be topped with fondant, cranberry sauce, or chocolate and decorated as you wish.
Title: Cookie in a Cup
Ingredients:
- 1 butter
- 2 sugar
- 3 flour
- 1 egg
Instructions:
1. Mix butter and sugar together.
2. Add the egg.
3. Mix in the flour until like dough.
4. Add sprinkles.
5. Microwave for 1 minute 45 seconds.
6. Pour on icing whilst hot.