lumicero/recipes-ing2inst huggingface dataset:
Title: Almost Tortuga Rum Cake
Ingredients:
- 2 cake flour
- 1 1/2 granulated sugar
- 4 baking powder
- 1 salt
- 1/2 butter
- 3 walnuts
- 1/2 vanilla instant pudding mix
- 1 milk
- 1/2 eggs
- 4 rum
- 1/2 vanilla extract
- 1/2 butter
- 1 water
- 1/2 granulated sugar
- 1/4 rum
- 1
- 1/2
Instructions:
1. Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
3. This mix may be contained and stored for up to 3 months in the refrigerator.
4. For the Cake:
5. Preheat oven to 325 degrees.
6. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
7. Sprinkle the chopped walnuts on the bottom.
8. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
9. Batter should be very smooth.
10. Pour into Bundt pan.
11. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12. Remove from oven and place on a cooling rack while making the soaking glaze.
13. Rum Soaking Glaze:
14. Combine butter, water and sugar in a small saucepan.
15. Bring to a boil carefully as mixture boils over very easily.
16. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
17. Remove from the heat and add the rum, mix to combine.
18. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
19. Allow cake to cool completerly in pan before turning out onto serving platter.
20. This cake is delicate, so once it is turned out, it can not be moved around easily.
21. Can be eaten when fully cool, but even better the next day!
Title: Sour Cream Apple Cake
Ingredients:
- 1 sugar
- 2 eggs
- 3 sour cream
- 1 flour
- 3 salt
- 1 cinnamon
- 1 baking soda
- 1 baking powder
- 1 vanilla extract
- 1 walnuts
- 1 Red Delicious apples
- 3 walnuts
- 1/2 brown sugar
- 2 cinnamon
- 1 powdered sugar
- 2 -3 milk
- 1 -2
Instructions:
1. In a bowl, sift together the flour, salt, cinnamon, baking soda and baking powder, and set aside.
2. In a small bowl, mix the brown sugar, 1/2 cup nuts and cinnamon together, and set aside (for topping).
3. In a large bowl, with electric mixer, beat oil and sugar together until creamy.
4. Add eggs and beat until mixture is fluffy.
5. Stir in sour cream (by hand).
6. Stir in flour mixture (by hand), batter will be very thick.
7. Add vanilla, apples and 1 cup nuts, and blend well.
8. Pour mixture into a buttered& floured bundt pan (or 9-inch tube pan).
9. Sprinkle the sugar/nut topping mixture over the top of the batter.
10. Bake for about 60 to 75 minutes in a preheated 350°F oven (or until toothpick inserted in center comes out clean).
11. Cool cake in pan, on rack for about 15 minutes.
12. Remove cake from pan, and finish cooling on rack.
13. In a small bowl, mix the powdered sugar together with enough milk to make a glaze that is thin enough to drizzle over the top of the cake (in thin squiggly strands).
14. When cake is completely cooled, drizzle the glaze across the top.
Title: Flourless Chocolate Truffle Cake
Ingredients:
- 300 dark chocolate
- 150 butter
- 6 eggs
- 1 vanilla flavoring
- 4 caster sugar
- 200 dark chocolate
- 1/3 butter
- 85
Instructions:
1. Pre-heat oven to 325 degrees F (170C).
2. Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
3. Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
4. Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
5. Stir through the chocolate mixture.
6. Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
7. Cool in the tins and refrigerate for 2 hours.
8. To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
9. Chill the glaze till it is firm.
10. Unmould the cakes onto serving plates and spread with the glaze.
Title: Rhubarb Crisp
Ingredients:
- 4 rhubarb
- 1 1/4 all-purpose flour
- 1/4 granulated sugar
- 1/2 granola cereal
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 brown sugar
- 1/2 pecans
- 1/2 butter
- 1/2
Instructions:
1. In a bowl, combine the rhubarb, 1/4 cup flour and granulated sugar.
2. Stir in the jam and set aside.
3. In a separate bowl, combine the remaining flour, granola, cinnamon and ginger.
4. Stir in the brown sugar and pecans, then blend in the butter until crumbly.
5. Press 2 cups of the granola mixture into the bottom of an 8" square baking dish.
6. Spoon the rhubarb mixture over the top, then cover with the remaining granola mixture.
7. Bake in a 375 degree F oven for 40 to 50 minutes or until deep golden brown and the filling is tender.
Title: Sunshine Lemon Pound Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 granulated sugar
- 1 baking powder
- 1/2 salt
- 4 eggs
- 3/4
- 2
Instructions:
1. Preheat oven to 325; generously spray a 12-cup bundt pan with cooking spray/baking spray; set aside.
2. Mix all ingredients in large bowl.
3. Beat with electric mixer on medium speed for 3 minutes.
4. Pour into prepared pan.
5. Bake 40-50 minutes or until toothpick inserted in center comes out clean.
6. Remove from oven and let sit at least 30 minutes.
7. Invert onto serving plate.
8. Can be sliced warm but also cools very quickly.
Title: Almond Panna Cotta With Blueberry Sauce
Ingredients:
- 2 1/2 unflavored gelatin
- 1/4 cold water
- 1 reduced-fat milk
- 1 half-and-half
- 3 sugar
- 1/8 salt
- 3/4 frozen blueberries
- 1 sugar
- 2 cornstarch
- 1 vanilla
- 1/4
Instructions:
1. For panna cotta: In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved.
2. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in amaretto or almond extract.
3. Pour into six 4-ounce custard cups. Cover and chill about 8 hours or until firm.
4. For sauce: In another small saucepan, combine blueberries, orange juice, 1 tablespoon sugar, and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.
5. To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.
Title: Whoopie Pies
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 flour
- 2 salt
- 2/3 baking soda
- 1/4 water
- 1 buttermilk
- 1/2 icing sugar
- 2/3 vanilla
- 2 butter
- 1 shortening
- 1
- 1/4
- 1/2
Instructions:
1. For Cookies:.
2. Beat shortening and sugar until fluffy.
3. Add egg and yolk.
4. Stir together buttermilk and baking soda mixture - set aside.
5. Stir together flour, cocoa and salt - set aside.
6. Add flour mix alternately with soda and buttermilk mixture.
7. Bake at 350 for 8-10 minutes - 2 inches apart on cookie sheet.
8. For Icing:.
9. Beat all ingredients until smooth.
10. Allow cookies to cool; fill with icing.
11. Wrap separately in plastic wrap and keep in the refrigerator.
Title: Miniature Pecan Pies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1 all-purpose flour
- 3/4 brown sugar
- 1 butter
- 1 egg
- 1 vanilla extract
- 2/3 pecans
Instructions:
1. Preheat oven to 350F.
2. Grease muffin tins and set aside.
3. In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined.
4. Add flour and mix well.
5. Place in refrigerator to chill.
6. In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine.
7. Add egg and vanilla, and blend well.
8. Stir in pecans.
9. Roll crust into 18 equal balls and press one into each greased muffin tin so it lines the bottom and sides, like a pie crust.
10. Pour in filling, distributing evenly between all cups.
11. Bake in preheated oven for 25 minutes.
Title: Pumpkins Spice Muffins
Ingredients:
- 1/2 canned pumpkin
- 1/2 milk
- 1 egg
- 2 biscuit mix
- 1/4 sugar
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1 biscuit mix
- 2 sugar
- 1/4 ground cinnamon
- 2 butter
- margarine
Instructions:
1. Preheat Oven to 400ºF.
2. In a mixing bowl, combine pumpkin, milk and egg with a fork.
3. Combine dry ingredients; add to mixing bowl and stir just until moistened. Spoon into 12 well-greased muffin cups.
4. Combine streusel ingredients; sprinkle over muffins.
5. Bake at 400ºF for 15 minutes or until golden brown. Serve warm.
Title: Golden Syrup Butter Cookies
Ingredients:
- 125 butter
- 1/2 sugar
- 1 golden syrup
- 1 milk
- 1 1/2 flour
- 1 baking soda
Instructions:
1. Melt butter, sugar, syrup and milk together.
2. Cool to lukewarm and sift in flour and soda.
3. Roll into balls and flatten with a fork onto an ungreased tray.
4. Bake 15-20 minutes at 180°C.
Title: St. Patrick's Day Cupcakes
Ingredients:
- 1 pecans
- 1 walnuts
- 1/4 ricotta cheese
- 2 of fresh mint
- 1 3/4 honey
- 1/2 flour
- 6 baking powder
- 3/4 butter
- 1 3/4 margarine
- 3 sugar
- 1 eggs
- 1/2 vanilla
- 1 butter
- 8 white chocolate
- 1/2
- 1 -3
Instructions:
1. Preheat oven to 325°F.
2. Spray 24-cup mini muffin tin with cooking spray or grease pan.
3. Using a food processor, process first four ingredients (pecans- honey) using on/off turns until pecans are finely chopped.
4. Sift flour and baking powder together in separate bowl; set aside.
5. In a microwave safe bowl melt chocolate and butter in the microwave for 2-3 minutes. Let cool.
6. In a large bowl, beat sugar, eggs and vanilla together for four minutes or until thick.
7. Beat in chocolate and flour.
8. Stir in ricotta cheese mixture.
9. Spoon into muffin tins.
10. Bake for 20-25 minutes or until toothpick tests clean.
11. Let cool while making frosting.
12. To make frosting: In a small saucepan over medium heat, heat cream and butter, until butter melts.
13. Remove from heat.
14. Add white chocolate, stirring until melted.
15. Add mint extract and food coloring.
16. Let cool and whip until thick enough to spread on cupcakes.
Title: Plain Melt 'n' Mix Cake
Ingredients:
- 2 1/4 self raising flour
- 1 1/2 caster sugar
- 1 vanilla essence
- 2 eggs
- 1 milk
- 125 butter
Instructions:
1. Mix all ingredients in bowl.
2. For Chocolate Cake substitute 1/4 cup Cocoa for 1/4 cup Flour.
3. In 1 small tin cook for 45 - 50 minutes.
4. in 2 tins cook for 20 - 25 minutes.
5. Ice with your favourite thick butter icing.
Title: Chocolate Frosting
Ingredients:
- 1/4 butter
- 1/2 salt
- 1/4 milk
- 1/3 vanilla
- 1 1/2 confectioners' sugar
- 3 1/2
Instructions:
1. Combine melted butter, cocoa and salt; then add milk and vanilla.
2. Mix in sugar in 3 parts.
3. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed, for good spreading consistency.
4. Frosts 2 - 8 or 9 inch layers or a 13x9 inch cake.
Title: Chocolate Almond Pound Cake
Ingredients:
- 1 1/2 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 1 vanilla extract
- 4 powdered sugar
- 1/2 milk
- 2
- 1
- 1/2
- 2 -3
Instructions:
1. Coat two (9x5x3 inch) loaf pans with shortening and dust with unsweetened cocoa powder, tapping out excess.
2. Place 1 cup of the almonds in a single layer on a baking sheet and toast in a preheated 350 degree oven for 7-8 minutes, stirring once or twice, until golden brown.
3. Cool.
4. FOR THE CAKE:
5. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and vanilla and beat on medium speed with electric mixer for 4 minutes.
6. Add mini chocolate chips and the 1 cup of toasted almonds and stir well.
7. Pour batter into prepared pans; sprinkle remaining 1/2 cup of untoasted almonds on the top.
8. Bake for 45-50 minutes or until cake tester inserted near center comes out clean.
9. Place pans on wire racks and let cool for 15 minutes before turning cakes out to cool completely.
10. FOR GLAZE:
11. In a small bowl, combine powdered sugar and 2 teaspoons of milk, stirring until smooth.
12. Add remaining teaspoons of milk if necessary to achieve desired consistency.
13. Drizzle over cooled cakes.
Title: Creamy Chocolate Pudding
Ingredients:
- 2 cornstarch
- 2 sugar
- 1/4 skim milk
- 2 vanilla extract
- 1
Instructions:
1. In a medium saucepan, combine cornstarch, cocoa, and sugar.
2. Mix well.
3. Gradually add milk, stirring to dissolve cornstarch and cocoa.
4. Cook over medium heat, stirring, until mixture comes to a boil.
5. Continue to cook 2 to 3 minutes, stirring,.
6. Remove from heat and stir in vanilla.
7. Spoon pudding into 4 custard cups.
8. Chill.
Title: Creamy Quinoa Pudding
Ingredients:
- 1 quinoa
- 2 1/2 soymilk
- 1 salt
- 1 tahini sesame butter
- 2 maple syrup
- 2 honey
- 2 kudzu
- 1 arrowroot
- 1/2 cold water
- vanilla extract
- nutmeg
- ground cinnamon
Instructions:
1. Mix quinoa, soymilk and salt together in a saucepan and bring to a boil.
2. Cover and simmer for 20 minutes.
3. Add sesame butter and barley malt and mix well.
4. Add kudzu or arrowroot and stir constantly until mixture thickens.
5. Add vanilla and spices.
6. Top with your choice of nuts or fruit. Delicious warm or chilled.
Title: (Add Adjective Here) Apple Crisp
Ingredients:
- 1 rolled oats
- 1/2 flour
- 1/2 brown sugar
- 1/4 salt
- 1 cinnamon
- 1/4 butter
- 4 apples
Instructions:
1. Blend everything but the apples.
2. Place apples in a greased 8x8 pan, and cover with oat mix.
3. Bake at 350 degrees for 30 minutes.
Title: Rhubarb 6 Layer Cake
Ingredients:
- 4 rhubarb
- 3/4 brown sugar
- 4 miniature marshmallows
- 1 strawberries
- 1 brown sugar
- 1/2 cinnamon
- 1
Instructions:
1. Spread each ingredient.
2. Sprinkle jello over third layer.
3. make cake mix to directions on box.
4. mix the 1/2 cup brown sugar with cinnamon.
5. Bake 350 for 35 to 40 minute.
6. Use spring test to check doneness.
Title: Salted Caramel Chocolate Ganache Tart
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 salt
- 1/4 butter
- 1/2 confectioners' sugar
- 1/2 vanilla extract
- 2 sugar
- 1/2 light corn syrup
- 2 1/4 salt
- 3/4 butter
- 1/2 heavy cream
- 6 vanilla extract
- 1 1/2 bittersweet chocolate
- 1 1/2 heavy cream
- 4 coarse sea salt
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
3. In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
4. Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
5. For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
6. To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
7. To serve, cut into slices and garnish with sea salt.
Title: Disappearing Cake
Ingredients:
- 1/4 butter
- 1/4 shortening
- 2 sugar
- 1 vanilla
- 2 eggs
- 3/4 flour
- 1 3/4 baking powder
- 3/4 baking soda
- 3/4 salt
- 1/8
Instructions:
1. Cream butter, shortening, sugar and vanilla.
2. Blend in eggs.
3. Combine cocoa, flour, baking powder, baking soda and salt.
4. Add alternately with milk to batter.
5. Blend well.
6. Pour into well greased 9" pans.
7. Bake at 350 for 30-35 minutes or until toothpick inserted in cake comes out clean.
8. Cool.
9. Frost with favorite frosting.
Title: Mum's Amazing Chocolate Cake
Ingredients:
- 2 flour
- 1/3 - 1/2 baking powder
- 2 baking soda
- 1 salt
- 1 margarine
- 1 sugar
- 1 1/4 eggs
- 2 milk
- 1/2 vanilla
- 1 boiling water
- 1
Instructions:
1. Mix dry ingredients together.
2. Beat sugar and margarine.
3. Add eggs and beat.
4. Add milk and vanilla.
5. Add dry ingredients all at once and mix well.
6. Add boiling water and beat for 3 minutes. Grease a 9 x 13 pan.
7. Bake 350 for 1/2 hour.
Title: Banana Cake
Ingredients:
- 1/2 margarine
- 2 eggs
- 1 vanilla
- 2 1/2 baking powder
- 1/2 baking soda
- 1 1/4 sugar
- 1 1/2 flour
- 2 salt
- 1/4
Instructions:
1. Mix together all ingredients until smooth.
2. Pour into a 9x13 pan.
3. Bake at 350° for 30-40 minutes or until tester comes out clean.
Title: Vegan Chocolate Cake With Chocolate Ganache Frosting
Ingredients:
- 1 unbleached white flour
- 1 baking powder
- 2 baking soda
- 2 sea salt
- 1/2 ground cinnamon
- 1 sugar
- 1/2 soymilk
- 1/2 pure maple syrup
- 1 apple cider vinegar
- 1 vanilla extract
- 1/2 vanilla-flavored soymilk
- 2 brewed coffee
- 1 pure maple syrup
- 1/2
- 4
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl mix flours, baking soda, baking powder, cocoa, salt, cinnamon, and sugar. In another bowl, mix 1/2 cup water, original soymilk, maple syrup, vinegar, vanilla extract, and almond extract. Pour wet ingredients slowly into dry, combining as you pour. Mix well to combine.
3. Line two 9-inch cake pans with parchment paper, or waxed paper. Divide batter evenly into both cake pans. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool on wire racks about 30 minutes.
4. To prepare frosting, put chocolate chips, vanilla soymilk, coffee, and syrup into a double boiler. Heat until chocolate chips melt, blend all ingredients. Set aside to cool, immersion blend about 1 minute. Cool in refrigerator about 1 hour. Warm slightly before frosting cake.
5. (Also, the frosting recipe yields enough to frost 2 layer cakes. So, you'll definitely have more than enough. It's also really good melted as a topping on soy ice cream).
Title: Ambrosia
Ingredients:
- 1 instant vanilla pudding
- 2 milk
- 1/4 honey
- 2 vanilla
- 1/4 banana
- 1 mandarin oranges
- 1 coconut
- 1
- 1/4
Instructions:
1. Blend the pudding and milk.
2. Add honey,orange rind and vanilla.
3. Fold in whipprd cream.
4. Gently stir in remaining ingredients.
5. Chill.
Title: Fall Fruit and Berries With Maple-Cider Mascarpone
Ingredients:
- 1 mascarpone cheese
- 2 maple syrup
- 2 apple cider
- 1 vanilla extract
- 2 apples
- 1 raspberries
Instructions:
1. Whisk together the mascarpone cheese, maple syrup, cider and vanilla extract.
2. Spoon the cheese mixture over the berries and apple chunks.
Title: Best Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/2 blackstrap molasses
- 2 1/2 all-purpose flour
- 1/2 salt
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1 allspice
- 1 nutmeg
- 1 vanilla extract
Instructions:
1. Cream together shortening and brown sugar.
2. Stir in egg, molasses, and vanilla and mix well.
3. Fold in dry ingredients and stir.
4. Cover and chill till firm (1-2 hours).
5. Preheat oven to 350°.
6. Roll dough into small balls and roll in white sugar.
7. Place on lightly greased cookie sheet.
8. Bake at 350° for 9-10 minutes.
9. Leave on sheet one minute until set.
Title: Apple Pie a La Mode Parfaits
Ingredients:
- 4 1/2 cooking apples
- 1/2 sugar
- 1 fresh lemon juice
- 1 apple pie spice
- 3 low-fat vanilla ice cream
- 3
Instructions:
1. Combine the first 4 ingredients in a saucepan and bring to a boil.
2. Cover and reduce heat to simmer for 5 minutes.
3. Uncover and simmer 5 minutes more or until tender, stir occasionally.
4. Spoon into a bowl and cover and chill.
5. Spoon 1 tablespoons cookie Crumbs into each of 8 (8 oz.) glasses or sundae dishes; top each with 1/4°C of apple mixture and 3 tablespoons Ice cream.
6. Repeat the layers 1 time, ending with Ice cream.
7. Serve Immediately.
Title: Hot Fudge Brownie Dessert
Ingredients:
- 2 butter
- 1 brewed coffee
- 1/2 eggs
- 4 pecans
- 3/4 sweetened condensed milk
- 14
- 11 3/4
- 8
Instructions:
1. Heat oven to 350°F Spray 13x9-inch pan with No-Stick Cooking Spray. In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended. Pour into pan.
2. Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 4 In 1-quart saucepan, heat milk and fudge topping over medium-low heat about 5 minutes, stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times with long-tined fork - plastic works great, wiping fork with paper towel if necessary. Pour hot fudge mixture over brownies. Cool 35 minutes before serving. Serve warm with whipped topping.
Title: Almond Crunch Chocolate Covered Pears #RSC
Ingredients:
- 2 pears
- 1 olive oil
- 1 honey
- 15 dark chocolate
- 12
- 4
- 12
- 15
Instructions:
1. Drizzle the olive oil and honey over sliced pears and wrap in Reynolds Wrap Foil.
2. Place into a 350F degree oven for 15-20 minutes, until softened, but not mushy.
3. Over a double boiler on low heat, melt dark chocolate on your stovetop.
4. Remove peaches from Reynolds Wrap Foil and place each slice on the end of a skewer.
5. Dip into melted chocolate, sprinkle almonds on top, and let cool on Reynolds Cut-Rite Wax Paper.
6. Store in the fridge or a cool place until ready to eat.
Title: Buche De Noel
Ingredients:
- 2 heavy cream
- 1/2 confectioners' sugar
- 1/2 vanilla extract
- 1 white sugar
- 6 vanilla extract
- 1/2 salt
- 1/3 white sugar
- 1 1/2 confectioners' sugar
- 1/8
- 6
- 1/4
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
2. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
3. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.
Title: Thai Fried Pineapple
Ingredients:
- 1 pineapple
- 3 butter
- 1 light brown sugar
- 4 fresh lime juice
- 4 lime slice
- yogurt
Instructions:
1. With a sharp knife, remove the top of the pineapple and peel the skin. Be sure to remove the eyes. Cut the pineapple in half lengthwise and remove the core. Cut the flesh lengthwise into 1/2" thick wedges.
2. Heat the butter in a heavy pan and add the pineapple wedges. Cook over medium heat for 1-2 minutes on each side or until a pale golden color.
3. In a separate pan, dry-fry the coconut until light brown. Remove heat and set aside.
4. Sprinkle the brown sugar into the pan with the pineapple. Add the lime juice and cook, stirring constantly, until the sugar dissolves.
5. Divide the pineapple into 4 serving dishes, sprinkle with coconut, garnish with lime and serve with thick yogurt if desired.