lumicero/recipes-ing2inst huggingface dataset:
Title: Jam-And-Cannoli Cake Roll
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 4 vanilla
- 1/2 granulated sugar
- 1/3 butter
- 2 cream of tartar
- 4 granulated sugar
- 1/4 pistachio nut
- 1/2 powdered sugar
- 3/4 bittersweet chocolate
- 3/4 ricotta cheese
- 1 granulated sugar
- 3 vanilla
- 1/2 bittersweet chocolate
- 1/3
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease and lightly flour a 15x10x1-inch jelly-roll pan.
3. Stir together flour, baking powder,and salt in a small bowl.
4. Set aside.
5. Beat egg yolks and vanilla in a medium mixing bowl with an electric mixer on high speed about 5 minutes or until thick and lemon-colored.
6. Gradually add the 1/3 cup sugar, beating on medium speed until sugar is almost dissolved.
7. Fold in melted butter.
8. Wash beaters.
9. Beat egg whites and cream of tartar in a large mixing bowl on medium to high speed until soft peaks form (tips curl).
10. Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight).
11. Fold yolk mixture into whites mixture.
12. Sprinkle flour mixture over egg mixture; fold in gently, just till combined.
13. Spread evenly in prepared pan.
14. Sprinkle with nuts.
15. Bake in the preheated oven for 12 to 15 minutes or until top springs back when lightly touched.
16. Immediately loosen edges of cake; turn out onto towel sprinkled with powdered sugar.
17. Starting with a narrow end, roll up cake and towel together.
18. Cool on wire rack.
19. Unroll cake.
20. Spread jam evenly over cake to within 1 inch of edge.
21. For the cannoli filling in a bowl stir together ricotta cheese, granulated sugar, and vanilla.
22. Stir in bittersweet or semisweet chocolate shavings.
23. Carefully spread Cannoli Filling evenly over jam layer to within 1 inch cake edges.
24. Reroll cake.
25. Cover and chill up to 2 hours.
26. To serve, cut cake on the bias into slices with a serrated knife.
27. Transfer slices to individual dessert plates.
28. If desired, sprinkle with chocolate shavings.
29. For Cannoli Filling: Stir together 1 c ricotta cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla.
30. Stir in 1/3 c bittersweet or semisweet chocolate shavings.
Title: Peanut Butter Puzzle Fudge
Ingredients:
- 1 milk
- 4 sugar
- 2 vanilla extract
- 1 butter
- 1 orange
- vegetable shortening
Instructions:
1. Line a 9” x 13” deep baking pan with baking parchment.
2. Place the sugar and milk into a heavy based saucepan fitted with a sugar thermometer and heat gently, giving it a stir from time to time until the sugar has dissolved.
3. Keep heating until the mixture starts to bubble rapidly. Boil for about 10 minutes, stirring constantly until it reaches soft ball stage on a sugar thermometer (240F). You can also test this by dropping a little of the mixture into a cup of cold water using a teaspoon If it forms a ball and is soft to the touch then it is ready. It is very important to get to this temperature otherwise your fudge will not set.
4. Add the rest of the ingredients and beat well until smooth and thick. Pour into the prepared tin and leave to cool completely, preferably overnight.
5. Turn the fudge out onto a board and cut into the required shapes.
6. Melt the coloured candy melts in the microwave, one at a time, stirring until smooth. Add a little vegetable shortening to make them thin enough to dip the fudge into.
7. Dip the fudge shapes into the candy melts and leave to set on a wire rack.
8. Melt the black candy melts and scoop into the small piping bag. Pipe lines onto the fudge to separate the blocks. Leave to set.
Title: Peanut Butter-Chocolate Chunk Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 peanut butter
- 4 unsalted butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 pure vanilla extract
- 8
Instructions:
1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Title: Christmas Dump Cake
Ingredients:
- 1 cranberry sauce
- 1 butter
- 1 walnuts
- 1/2 granola cereal
- 1/2
Instructions:
1. Heat oven to 325.
2. Dump cranberry sauce into an ungreased 9 x 13" pan and spread around the pan as well as you can.
3. Dump Apple Pie filling into pan. Spread mixture evenly over cranberry sauce then "sift" dry cake mix on top.
4. Cut up butter and dot top of cake.
5. Sprinkle nuts or granola on top of cake.
6. Bake 1 hour 15 minutes.
7. Cool 10 minutes, then cut into squares.
8. Serve with Cool Whip or ice cream.
Title: Becky's Creamy Ambrosia Salad
Ingredients:
- 2 sweetened coconut
- 1 1/2 miniature marshmallows
- 1.5 pecans
- 2 1/2 cinnamon
- 1/2
- 1 1/2
- 1/2 - 1
Instructions:
1. Gently mix all ingredients together with a rubber or silicon spatula.
2. Chill for about 1 hour.
3. Enjoy!
Title: Tropical Snack Cake
Ingredients:
- 1/2 margarine
- 1 crushed pineapple
- 1/2 - 1 sweetened flaked coconut
- 6 -8 bananas
- 1/3 - 1/2 orange marmalade
- 1 pecan pieces
- 1/2 - 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cut margarine into 4 pieces and melt in microwave in a small dish.
3. Set aside.
4. Grease a 13 by 9 inch baking dish with cooking spray.
5. Spread pineapple with juice evenly in pan.
6. Sprinkle coconut over pineapple.
7. Cut bananas 1/4 inch thick, place evenly over coconut.
8. Microwave marmalade for high 30 seconds to make it easier to spread.
9. Spoon marmalade evenly over fruit (or you can use the orange juice concentrate).
10. Sprinkle the dry cake mix over the fruit.
11. Sprinkle with pecan pieces.
12. Drizzle melted margarine over the cake mix.
13. Bake for 45 to 50 minutes or until cake is bubbly.
Title: Valentine Cookie Pops
Ingredients:
- 1
- 20
- 1 1/4
- 10
Instructions:
1. Heat oven to 350°F On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
2. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
3. Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.
Title: German Kipfels
Ingredients:
- 6 all-purpose flour
- 2 1/4 instant yeast
- 1/2 water
- 1/2 salt
- 1/2 vanilla
- 3/4 sugar
- 3 eggs
- 1 butter
- 2 baking powder
- 12 chocolate chips
- powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Put flour on counter.
3. Make hole in the middle to put other ingredients.
4. Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.
5. Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water.).
6. Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin).
7. Cut dough into 3x3 inch squares using a pizza cutter.
8. Put 5 chocolate chips in the middle.
9. Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.
10. Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.
11. Let cool for ~10 minutes.
12. Roll in powdered sugar using a zip lock bag.
13. Put cookies in container/ziplock and store in the freezer for best taste.
Title: Light Cranberry Apple Crisp
Ingredients:
- 1 fresh cranberries
- 1 Splenda sugar substitute
- 3 water
- 3 brown sugar
- 2 light margarine
- 2 honey
- 2 rolled oats
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F Coat an 8-inch baking dish with cooking spray.
2. Dump in the can of pie filling and cranberries. Sprinkle on the Splenda and water.
3. Mix the topping ingredients together and scatter over the fruit.
4. Bake for 30 minutes or until the cranberries have popped and the mixture is bubbly and the topping has browned.
5. Best served warm, especially with a scoop of ice cream.
Title: Floating Swedish Cream
Ingredients:
- 1 half-and-half
- 1 unflavored gelatin
- 3/4 sugar
- 1 sour cream
- 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. In a medium saucepan over low heat, heat the half-and-half, gelatin, and sugar for about 8-10 minutes, stirring frequently, until all the sugar is dissolved and steam starts to form. Do not boil.
2. Remove from the heat and cool for about 5 minutes. With a wire whisk, stir in the sour cream and the extracts and combine thoroughly. Pour into a 9-inch glass pie plate and chill for 2-3 hours. Top with the sliced peaches and serve.
Title: Pumpkin Punkin' Delight
Ingredients:
- 1 margarine
- 1/2 egg
- 1 pumpkin
- 2 eggs
- 3 brown sugar
- 1/2 sugar
- 1/4 milk
- 2/3 cinnamon
- 1/2 sugar
- 1/2 margarine
- 1/2
- 1/4
Instructions:
1. Reserve 1 cup dry cake mix, combine remaining cake mix, margarine and the egg; mix well.
2. Press into greased and floured skillet.
3. Combine pumpkin, eggs, brown sugar, sugar, milk& cinnamon, mix well.
4. Spread over the batter.
5. Combine reserved cake mix, pecans, sugar and margarine, mix until crumbly.
6. Sprinkle over pumpkin mixture.
7. Bake at 350 F degrees for 50 to 60 minutes or til tests done.
8. Cool and serve topped with a dollop of whipped cream.
Title: Reverse Whoopie Pies
Ingredients:
- 3/4 butter
- 1 1/4 sugar
- 3 eggs
- 2 vanilla extract
- 3 3/4 all-purpose flour
- 2 1/4 baking soda
- 1/2 salt
- 1 buttermilk
- 2/3 confectioners' sugar
- 2 1/3 unsalted butter
- 1/2 milk
- 3 vanilla
- 1/2 salt
- 2 marshmallow creme
Instructions:
1. Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchement paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium speed to mix butter and sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
3. In a separate bowl, stir together flour, baking soda, and salt. Add half the flour mixture to the butter mixture and mix on medium speed until combined. Add half the buttermilk and mix again on medium speed until smooth and slightly fluffy in texture. Repeat with remaining flour and buttermilk and mix until smooth. Batter will be thick and slightly springy.
4. Drop 2 tbsp portions of batter onto prepared baking sheets, leaviing 2 inches between each portion to allow for spreading. Bake for 11-13 minutes, until puffed and set, but still soft when touch lightly with fingertops. Let cakes cool for 3 minutes on baking sheets before tansferring them to wire racks to finish cooling, about 15-20 minute Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a medium bowl, sift together cocoa powder and confectioner's sugar and set aside. In a large mixing bpwl, use an electric mixture on medium speed to cream butter. Add milk, vanilla extract, salt, and half the cocoa mixture. Mix on low speed firstt o combine, then on high until smooth, Add remaining cocoa mixture and mix again. Scrape down sides of bowl, add marshmallow creme, and mix on medium-high until filling is smooth and fluffy, about 3-4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.
Title: White Chocolate Flan With Cherry Sauce
Ingredients:
- 2 1/2 milk
- 1/4 cornstarch
- 10 white chocolate
- 1 1/2 bing cherries
- 1/4 sugar
- 3 fresh lemon juice
- 1/2
Instructions:
1. Put 1/2 cup milk and the corn starch in a small covered bowl and shake until smooth. Heat 2 cups milk over medium heat until small bubbles form around edge of pan, remove from heat.
2. Mix in white chocolate; stir until melted and smooth. Stir cornstarch mixture gradually into chocolate mixture over medium heat until it boils and thickens, about 10 minutes.
3. Divide among six custard cups. Chill until cold, at least 4 hours.
4. Puree cherries, liqueur, sugar, and lemon juice in blender or food processor until smooth. Cover and refrigerate.
5. After the Flan has chilled, unmold by filling a baking dish with very hot water about 30 seconds. Turn over and unmold onto plates. Serve with cherry sauce.
Title: Bread Pudding With Whiskey Sauce
Ingredients:
- 1/2 butter
- 1 eggs
- 4 heavy cream
- 1 brown sugar
- 3 vanilla
- 2 cinnamon
- 2 unsalted butter
- 2 sugar
- 1/2 brown sugar
- 1/2 water
- 1/2 nutmeg
- 1/4 salt
- 2 egg
- 1/4
- 1/8
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Spread butter over bottom of 13x9 baking pan. Break up french bread into bite size pieces and put in pan.
3. Whisk eggs until frothy.
4. Whisk into the eggs, the milk, cream, brown sugar, vanilla and cinnamon.
5. Pour liquid over the bread pieces.
6. Press bread and liquid down with a spatula until the bread is completely saturated.
7. Bake at 375 degrees for 45 minutes to 1 hour (top will be puffy and lightly browned).
8. SAUCE:
9. Melt butter over low heat in a small saucepan.
10. Stir in all other ingredients EXCEPT egg.
11. Cook until the sugar is dissolved and the mixture is blended.
12. Remove from heat.
13. In a separate bowl, whisk the egg until frothy.
14. Vigorously whisk the egg into the sauce mixture.
15. Set the sauce over medium heat and stir gently; bring the sauce to a simmer.
16. Remove from heat and cool until thickened, about one minute.
17. Pour over bread pudding when the bread pudding is finished.
Title: Trifle Custard
Ingredients:
- 2 heavy cream
- 2 vanilla pod
- 1 granulated sugar
- 6 cornstarch
- 6
- 2
Instructions:
1. Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
2. In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
3. Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
4. Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard – it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
5. Pass through a fine sieve and cool thoroughly in the fridge.
Title: Moroccan Almond Crescent Cookies
Ingredients:
- 1 sugar
- 1/2 honey
- 1 egg
- 1 ground cinnamon
- 1 nutmeg
- 1 butter
- 1 flour
- 1/2 sesame seeds
- 1 - 1 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary—it can be sticky). Refrigerate dough for about 10 minutes, or until it is slightly firm.
3. Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat. Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends .
4. Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.
Title: Pineapple Fireballs
Ingredients:
- 1/2 flour
- 1 baking powder
- 2 cayenne pepper
- 2 curry powder
- 2 mustard powder
- 2 ground black pepper
- 1 beer
- 1 Tabasco sauce
- 5/8 pineapple
- 1
- 1/2
Instructions:
1. Mix dry ingredients well in bowl.
2. Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup).
3. Add tobasco sauce and stir.
4. Place cubed pineapple into bowl and mix well to coat.
5. Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple.
6. Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot.
7. Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).
Title: Healthy Brownies
Ingredients:
- 1 water
- 1/4 unsweetened applesauce
- 2/3 egg substitute
- 1/4 baking soda
- 1/2
Instructions:
1. Preheat oven to 350°F and spray baking pan.
2. Put brownie mix in a medium sized bowl.
3. Add water, applesauce, egg substitute, and baking soda.
4. Mix well and pour into greased pan.
5. Bake for 25 minutes for a 9x13 pan, or 30 minutes for a 9x9 pan.
6. Optional: top with chocolate cool whip or dust with icing sugar!
Title: Madeleines Au Miel
Ingredients:
- 125 butter
- 3 eggs
- 130 caster sugar
- 1 honey
- 150 flour
- 1 baking powder
- 1 lemon
- salt
Instructions:
1. Preheat the oven to 425.
2. Whip by hands the eggs, sugar, and honey until frothy.
3. Add flour, salt, baking powder, melted butter, and lemon zest. Mix well.
4. Butter the madeleine molds and fill halfway.
5. Cook for 5 - 7 minutes, until the madeleines are a golden color.
6. Allow the cakes to cool in the pan for a few minutes then remove to cooking rack.
7. Options: Sprinkle with powdered sugar or, once cooled, dip in melted chocolate.
Title: Butternut Cheesecake With Greek Yogurt (Lowfat, Low Sugar)
Ingredients:
- 8 cream cheese
- 2 sugar
- 2/3 pumpkin pie spice
- 2 vanilla extract
- 1/2 eggs
- 4
- 1 3/4 - 2
Instructions:
1. Preheat oven to 325°F.
2. Have all ingredients at room temperature, but if your cream cheese is still cold, microwave it for 15-20 seconds or so to soften it.
3. Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
4. Add Greek yogurt and mix to incorporate.
5. Add sugar and spice; beat until incorporated.
6. Add vanilla, beat until incorporated.
7. Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
8. Add butternut squash; beat just until incorporated and smooth.
9. Spray baking pan with cooking spray. Pour batter into pan.
10. Bake in middle of oven at 325 degrees for about 35 to 40 minutes, or until center is almost set (the center should jiggle slightly when pan is gently shaken). If you are using a springform pan, adjust baking time accordingly.
11. Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
12. NOTE: I tried adding a couple tablespoons of almond milk to the mashed butternut squash and mixing in well. I think the cake came out even a bit lighter in texture. If you try this, be careful not to use too much almond milk because it would make the butternut too runny.
Title: Aunt Faye's Apple Cake
Ingredients:
- 2 sugar
- 1 eggs
- 4 plain flour
- 3 salt
- 1 baking soda
- 1 granny smith apples
- 3 pecans
- 1 walnuts
- 1 coconut
- 1 vanilla
- 1 salt
- 1/4 butter
- 1/4 evaporated milk
- 1 brown sugar
- 1 vanilla
Instructions:
1. Apple Cake directions:
2. Mix sugar, oil, and eggs. Blend well.
3. Sift flour, salt and soda. Hold out 1/2 cup flour mixture to dredge fruits and nuts.
4. Beat dry ingredients into wet ingredients ~ add vanilla.
5. Stir in apples, nuts, and coconut dredged in 1/2 cup flour (from above).
6. Pour into greased and floured 10 inch tube, or large bundt pan.
7. Bake at 350 degrees for 55-60 minutes. Cool and top with glaze.
8. Butterscotch Glaze directions:
9. Combine salt, butter, evaporated milk, and brown sugar in saucepan over medium heat.
10. Bring to a boil and cook gently (not a hard rolling boil) for 5 minutes.
11. Add vanilla; stir, and pour over cooled cake.
12. Makes 18-20 servings.
Title: Oat Bran Oatmeal Cookies
Ingredients:
- 3/4 olive oil
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 2 vanilla
- 1 1/2 rolled oats
- 1 1/2 whole wheat pastry flour
- 1 salt
- 1/2 baking soda
- 1/2 raisins
Instructions:
1. Beat together oil through vanilla.
2. Add oats through baking soda and beat well.
3. Add raisins or nuts, if desired.
4. Drop by tablespoons onto ungreased cookie
5. sheets.
6. Bake 12 minutes at 350.
7. Cool on wire rack.
Title: 3 Ingredient Peach Cobbler
Ingredients:
- 43 1/2 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. In an 11x13 glass dish, pour in the 3 cans of peaches ** only add in the syrup from 1-2 of the cans**.
3. Evenly pour the powdered cake mix over the top of the peaches but DO NOT MIX. Break apart any LARGE chunks of powder.
4. Slice the butter into thin squares and lay them side by side on top of the powder. One stick will produce enough squares to cover the top of the entire powder mix.
5. Cover the dish with aluminum foil and place in the center of the oven.
6. Bake for 50 minutes.
7. Remove foil and place back in over for another 15 - 20 minutes until the top is browned.
8. Serve warm or cold.
Title: Lighter Blueberry Fool
Ingredients:
- 1/2 light margarine
- 1 Splenda granular
- 3/4 Egg Beaters egg substitute
- 1 fat free sour cream
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 2 blueberries
- 1/2 brown sugar
- 1/2 walnuts
- 1/2 cinnamon
- confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. In a bowl, cream butter until light and fluffy.
3. Beat in sugar.
4. Beat in eggs one at a time, beating until batter is smooth after each addition.
5. Stir in sour cream.
6. Stir in flour, baking soda, salt and vanilla.
7. Beat until smooth, then fold in blueberries.
8. Spread half of the batter into a greased 9X13 baking pan.
9. In another bowl mix brown sugar, nuts and cinnamon.
10. Sprinkle over batter in the baking pan.
11. Spread remaining batter over the top.
12. Bake 40 to 45 minutes.
13. Sprinkle top with confectioner's sugar.
Title: My N Z Pavlova
Ingredients:
- 6 salt
- 1 water
- 3 caster sugar
- 12 vinegar
- 1 vanilla essence
- 1 cornflour
- 3
Instructions:
1. Prepare a baking sheet by greasing lightly with butter and placing on it a sheet of tinfoil or baking paper. Grease the tinfoil and then shake on a few drops of cold water and smear around leaving a thin film of water.
2. Beat egg whites, salt and cold water until stiff with an electric mixer in large bowl.
3. While still beating add the castor sugar very slowly a tablespoonful at a time and keep beating between additions. This takes time so don't hurry this step.
4. When all sugar has been added beat in the vinegar and the vanilla.
5. Remove beaters and with a metal tablespoon fold in with cutting movements the cornflour.
6. With a spatula scoop mix onto baking sheet and form into a circle about 8" in diameter but keeping the mix fairly high. Form a slight dent in the top if liked or keep flat.
7. Place tray in the centre of a 350'F oven and bake for 10mins.
8. After 10mins lower heat to 300'F and then after another 10mins lower heat to 250'F and continue baking for 1hr.
9. Do not open oven door while cooking.
10. When time is up turn oven off and open door slightly and leave Pavlova to cool in oven.
11. When completely cold top with freshly whipped cream and decorate with fruit of choice or grated chocolate.
12. Another idea is to fill centre with either lemon curd (made from the yolks) or chocolate mousse. Then pipe rosettes of cream around the edge of filling. I have also used instant puddings for the filling made with half milk & half cream to give a thicker mix and then decorated with fruit to match flavour.
13. Note: If it looks like rain don't make! It has something to do with the atmosphere!
14. Pavlova can be made 1-2 days before or the morning of the day required. Then topped on the day 4-6 hours before required.
15. Variations:
16. Pavlova with Almonds; sprinkle with flaked almonds before baking.
17. Coffee Pavlova; add either 1 Tbsp coffee essence or 2 teasp instant coffee powder when adding the sugar. Top with brandy or kahlua flavoured whipped cream.