lumicero/recipes-ing2inst huggingface dataset:
Title: Prune Whip
Ingredients:
- 1 1/3 prunes
- 1/3 water
- 1/3 white sugar
- 1 lemon juice
- 1 vanilla
- 6 cream of tartar
- 1/4
Instructions:
1. Preheat oven to 300°F.
2. In a medium saucepan, simmer the prunes in water until soft, drain and puree.
3. Combine the prune puree in a saucepan with the sugar and beat until the sugar dissolves.
4. Add the lemon juice and vanilla.
5. Beat the egg whites until frothy, add the cream of tarter, and beat until stiff.
6. Fold the prune puree into the egg whites.
7. Pour into a buttered and sugared 2 quart baking dish and bake until nicely browned; about 40-45 minutes.
8. Refrigerate and serve chilled with whipping cream.
Title: Easy Tasty Healthy (Ish) Flourless 2 Way Peanut Butter Cookies
Ingredients:
- 1 crunchy peanut butter
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 fructose
- 1 oats
- egg
Instructions:
1. Preheat the oven to 180°C/350F.
2. Mix everything together adding the egg last.
3. Roll into balls and flatten with a fork on a baking tray lined with greaseproof paper leaving enough room for cookies to expand, you may have to do this in 2 batches.
4. Bake for 8-10 minutes checking after 5 to make sure cookies do not burn.
5. Allow to cool on the tray, then serve.
Title: Atk's Chewy Chocolate Chip Cookies
Ingredients:
- 10 butter
- 4 butter
- 1/2 sugar
- 3/4 dark brown sugar
- 1 salt
- 2 vanilla extract
- 1 egg
- 1 flour
- 1 3/4 baking soda
- 1/2 chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees farenheit. Line two cookie sheets with parchment.
2. Take 10 tablespoons butter and melt and brown in in a metal pan, swirling mixture as milk solids in the butter begin to brown. Pour into a heat-proof bowl.
3. Add in 4 tablespoons cold butter and whisk until melted.
4. Whisk in the two types of sugar.
5. Whisk in the salt, vanilla and then the eggs.
6. IMPORTANT: Let mixture stand for three minutes and whisk again. REPEAT this process two more times.
7. Combine flour and baking soda. Stir into wet mixture with a large spoon unitil incorporated.
8. Stir in chocolate chips.
9. Place 3 tablespoons of dough into mounds 2" apart onto cookie sheets.
10. Place in center of the oven (only one sheet at a time) and bake for 11-14 minutes.
11. Remove from oven and let cookies cool ON THE SHEET for 30-60 minutes to ensure the ideal cookie.
Title: Campfire Bars
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 whole wheat flour
- 1/2 salt
- 1/2 cinnamon
- 2/3 unsalted butter
- 1/2 light brown sugar
- 2 honey
- 3 light corn syrup
- 2 salt
- 1/2 powdered sugar
- 2 vanilla extract
- 1
- 3
Instructions:
1. For the Crackers:
2. Sift together both flours, the salt, and cinnamon into a bowl. Set aside.
3. In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey. Beat until fluffy. About 4 minutes.
4. Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step.).
5. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
6. Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4-inch. Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2-inch apart. I poked mine with a fork to give it the appearance of a graham cracker. Bake until golden brown. About 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled.
7. Gather up dough scraps, re-roll, and cut to make more cookies. You can store in an airtight container for up to 2 weeks.
8. For the Fluff:
9. In the bowl of a stand mixer, fitted with the whisk attachment, add egg whites, corn syrup, and salt.
10. With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.
11. On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
12. Use immediately or refrigerate in a covered container for up to two weeks.
13. For the Assembly:
14. On a cookie sheet lined with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker (I just filled a piping bag, or you could use a large Ziploc bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden.
15. Using a double boiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit.
16. With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in the freezer. Continue until all bars are dipped. Freeze until chocolate is hard.
17. Keep in airtight container in the fridge for up to two weeks.
Title: Kiwi-Berry Pavlova
Ingredients:
- 1 sugar
- 1 cornstarch
- 4 fresh lemon juice
- 1 salt
- 1/4 heavy cream
- 1 pure vanilla extract
- 1/2 kiwi fruits
- 3 fresh raspberries
- 2
Instructions:
1. Preheat oven to 200; with rack in center. Lin a large rimmed baking sheed with parchment paper; set aside. In a small bowl; whisk sugar and cornstarch until combined.
2. Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides halfway through.
3. Mound meringue onto prepared baking sheet; gently spread to a 9 inch circle with a well in the center and 1 inch raised border around the edge.
4. Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue try out in closed oven for another 2 1/2 hours, or up to over-night. (Store in an airtight container at room temperature up to 5 days.).
5. Just before serving using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve use a serrated knife to cut into wedges.
Title: Old-Fashioned Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 3 1/2 all-purpose flour
- 1 1/4 baking powder
- 1/8 baking soda
- 1/2 cinnamon
- 1/2 nutmeg
Instructions:
1. Cream butter; gradually add sugar, beating until light and fluffy. Add egg; beat well.
2. Combine flour, baking powder, baking soda, cinnamon and nutmeg. Add to creamed mixture; blend. Tint with food coloring if desired. Cover and chill dough for at least 1 hour.
3. Roll and cut out cookies; decorate if desired. Bake at 350 F for 10-12 minutes.
Title: Applesauce Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 1/2 baking soda
- 1/4 baking powder
- 1 1/2 salt
- 3/4 cinnamon
- 1/2 clove
- 1/2 allspice
- 1/2 water
- 1/2 unsweetened applesauce
- 1 1/2 eggs
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9x13 baking dish.
3. Combine all ingredients; pour in prepared pan.
4. Bake 60-65 minutes or until done.
Title: Strawberry Shimmer - South Beach
Ingredients:
- 3 sugar-free strawberry gelatin
- 1 boiling water
- 10 frozen unsweetened strawberries
- 8
Instructions:
1. Coat a 4-cup mold with cooking spray.
2. In a small bowl, dissolve the gelatin in the boiling water. Add the strawberries and stir until the strawberries thaw. Chill for 30 minutes, or until thickened. Beat with an electric mixer on medium speed until frothy. Fold in the yogurt. Pour the mixture into the prepared mold and chill for 1 1/2 hours, or until firm.
Title: Creamy White Frosting
Ingredients:
- 1 milk
- 5 flour
- 1 salt
- 1 sugar
- 1 margarine
- 1/2 vanilla
Instructions:
1. Mix the first three ingredients together in a sauce pan.
2. Cook over Medium heat until thick, stirring constantly.
3. Remove from heat and cool completely.
4. Cream sugar, shortening (margarine) and vanilla.
5. Add cooled flour/milk mixture by the spoonful beating after each spoonful.
6. Frost Cake.
Title: Sarah's Fresh Apple Pie Cake
Ingredients:
- 3/4 margarine
- 1 1/2 sugar
- 3 eggs
- 1 1/2 flour
- 1 1/2 cinnamon
- 1 1/2 nutmeg
- 1 1/2 baking soda
- 3/4 salt
- 3 apples
- 1
Instructions:
1. Cream the butter and sugars together.
2. Add eggs one at a time mixing each in before adding the next one.
3. Sift in dry ingredients. Mix well.
4. Stir in apples and nuts.
5. Bake in a greased and floured 13x9 pan at 350 degrees for 1 hour.
6. Once cool frost with a cream cheese frosting.
Title: Sweet and Salty Snack Mix
Ingredients:
- 1 cinnamon
- 1/3 butter
- 1/2 brown sugar
- 1 1/2 vanilla
- 4 salted peanuts
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine Crixpix, Cheerios, pretzels, and peanuts in a large bowl.
3. On the stove in a medium saucepan, melt the butter on low heat.
4. Add the brown sugar, vanilla, and cinnamon to the melted butter.
5. Cook until butter bubbles slightly.
6. Pour over the dry mixture and toss (or mix) so that everything is coated evenly.
7. Pour onto a baking sheet lined with parchment paper.
8. Bake in oven for 8 minutes.
9. Stir mixture and then bake for another 8 minutes.
10. Remove from oven and spread out onto waxed paper.
11. Allow mixture to cool, stirring and breaking up pieces as necessary.
12. Once the mixture is cool, add the M&Ms.
Title: Blueberry Streusel Muffins
Ingredients:
- 1 1/4 flour
- 1/3 brown sugar
- 1/3 granulated sugar
- 1/2 ground cinnamon
- 1 salt
- 7 unsalted butter
- 4 unsalted butter
- 2 unsalted butter
- 1 flour
- 1 egg
- 1 vanilla
- 1/2 granulated sugar
- 1 lemon zest
- 1/2 buttermilk
- 1 1/2 baking powder
- salt
- frozen blueberries
Instructions:
1. FOR THE STREUSEL: Combine flour, sugars, cinnamon and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks withr some pea-sizesd pieces throughout.
2. FOR THE MUFFINS: Adjust oven rack to middle position and heat oven to 375°F Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
3. Rserve 1 tablespoons flour. Whisk remaining flour, baking powder, and salt in large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.
4. Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted in center of mfflin comes out with a few dry crumbs attached, 23-27 minutes. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cook completely. Muffins can be stored in airtight container at toom temperature for 3 days.
Title: Christmas Parson's Pudding
Ingredients:
- 1/2 butter
- 1 molasses
- 1 water
- 1 raisins
- 3 flour
- 1 baking soda
Instructions:
1. Mix above together with nuts and dates as desired.
2. (I usually use about a cup of chopped pecans and a cup of chopped dates - use more or less according to your own tastes) Pour pudding mix into a can or mold and steam for 3 hours.
3. When done, it is cake-like in texture. For the sauce: 2/3 cup butter mixed with 1 1/2 cup sugar and 2 Tbsp boiling water.
4. Beat in 3 (very fresh) egg yolks.
5. Add beaten whites last. Flavor with vanilla (about 1/2 tsp - again, to your own taste) Serve the sauce with the Pudding.
6. Some people also like a "hard sauce" (brandy-flavored) on their pudding.
Title: Awesome Carrot Cake
Ingredients:
- 1/2 honey
- 2 eggs
- 1 canola oil
- 1/4 milk
- 1 3/4 whole wheat flour
- 3 baking powder
- 1/2 bicarbonate of soda
- 1/2 walnuts
Instructions:
1. Beat eggs and honey together until blended.
2. Add oil and milk and beat a further minute.
3. in a separate bowl combine flour and baking powders and bicarb.
4. add liquid to dry ingredients and mix well with a large spoon.
5. add walnuts and fold in.
6. Pour into a lined ring tin or long loaf tin.
7. Cook in preheated oven at 180 degrees C.
Title: Chocaholic Torte
Ingredients:
- 12 cocoa powder
- 2 ground cinnamon
- 1 1/2 flour
- 1 eggs
- 5 sugar
- 5 unsalted butter
- 1 1/4 powdered sugar
- 1 raspberries
Instructions:
1. Preheat oven to 375°F.
2. Butter and flour a 10" springform pan (I used baking spray).
3. Melt butter and chocolate chips in double boiler until mixed and smooth.
4. Beat eggs and sugar in large bowl until light and fluffy.
5. Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed.
6. Slowly add melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
7. Pour batter into springform pan and bake for 25-45 minutes; check cake with toothpick every five minutes after 25 minutes.
8. Cool in pan on rack.
9. When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.
Title: Joy of Cooking Baked Rice Pudding
Ingredients:
- 2 cooked rice
- 1 1/3 milk
- 1/8 salt
- 4 -6 sugar
- 1 brown sugar
- 1 butter
- 2 -4 vanilla
- 1/2 eggs
- 1 lemon rind
- 1/3 lemon juice
- raisins
- dates
Instructions:
1. Preheat oven to 325 degrees.
2. Combine and beat well: milk, salt, sugar, butter, vanilla, and eggs.
3. Add cooked rice, lemon rind, and lemon juice to mixture.
4. Add raisins or dates (optional.).
5. Pour into greased baking dish and bake for 50 minutes or until set.
6. Serve hot or cold.
Title: Sturdy Whipped Cream Frosting
Ingredients:
- 1 cream cheese
- 1 3/4 powdered sugar
- 1 vanilla extract
- 1/2 unflavored gelatin
- 1 boiling water
- 3 heavy whipping cream
- 2
Instructions:
1. Chill metal bowl and wire whisk beater in the freezer for 15 minutes
2. In a small bowl, dissolve gelatin in the boiling water.
3. In a separate bowl, beat cream cheese, powdered sugar, and extracts until smooth.
4. After bowl is chilled, pour in 2 cups heavy whipping cream. Beat on slow at first and increase speed when cream starts to thicken. When soft peaks begin to form, slowly add in dissolved gelatin. Beat on high until firm peaks form.
5. Fold cream cheese mixture into whipped cream mixture.
Title: Blueberry Puff
Ingredients:
- 1 water
- 1 sugar
- 2 quick-cooking tapioca
- 1 blueberries
- 1/2 eggs
- 2 salt
- 1/8 cream of tartar
- 1/4 cake flour
- 6
Instructions:
1. Combine water, 2/3 cup sugar, and tapioca in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil.
2. Add blueberries and lemon juice.
3. Beat egg yolks until thick and lemon colored; add remaining 1/3 cup sugar, and beat well again.
4. Beat egg whites until foamy; add salt and cream of tartar, and beat until stiff but not dry.
5. Fold into yolks; fold in flour.
6. Put fruit mixture in 11/2 quart casserole; pour batter on top.
7. Bake a 325 degrees about 40 minutes.
Title: My Grandma's Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 baking powder
- 3 flour
- 1 vanilla
- 2 eggs
- 1/2 baking soda
- 1/4 salt
- 4 sour cream
Instructions:
1. Preheat oven to 350°F.
2. Cream sugar and butter.
3. Add eggs, sour cream, and vanilla.
4. Sift together baking soda, powder, salt, and flour.
5. Add the flour mixture to the wet mixture one cupful at a time, mixing well after each addition.
6. Refrigerate dough for at least two hours before rolling.
7. Roll out the dough on a floured surface, about 1/4" to 1/3" thick.
8. Cut with cookie cutters.
9. Place cookies on an ungreased cookie sheet.
10. Baking time will vary with the thickness and size of your cookies, but they should be baked until they are set, and they usually aren't browned (Mine usually take about 12 minutes, and I cut them on the thick side).
11. Cool and frost as desired.
12. Number of cookies will vary depending on the size of the cookie cutters used.
Title: Mika's Raspberry Pizza Dessert
Ingredients:
- 1 walnuts
- 1/2 powdered sugar
- 2
Instructions:
1. Unroll 1 roll of crescent rolls and seal all perferations. On floured surface roll out to about 10"x14" and put on a cookie sheet.
2. Mix Raspberry jam and walnuts together and put on top of the crescent roll crust.
3. Unroll the second roll of crescent rolls and seal all the perferations. On floured surface roll out and cut long strips with a knife or a pizza cutter.
4. Put strips on top of raspberry jam to make a (lattice style)decorative topping.
5. You can put an egg wash on now if you would like.
6. Cook for about 20 -25 minutes or until golden brown. After totally cooled top with powdered sugar.
Title: Savoy Chocolate - Cioccolata Di Savoia
Ingredients:
- 100 dark chocolate
- 4 espresso coffee
- 500 ground cinnamon
- 1 coffee beans
- 4
Instructions:
1. Shave the chocolate into a bowl, remove 1 teaspoon full of shavings and set aside. Melt the chocolate that is in the bowl.
2. Stir in the 4 cups/shots of espresso and stir vigorously.
3. Add the cream to the mixture and keep stirring until all smooth and consistant in colour.
4. Pour the mixture into 4 cups, ramekins, glasses or pretty bowls. Leave to stand for a few minutes then decorate with a coffee bean on each, a pinch of cinnamon and the choclate shavings set aside.
Title: Apple-Cardamom Bread Pudding (Mark Bittman)
Ingredients:
- 3 milk
- 1/2 sugar
- 4 salt
- 8 unsalted butter
- 3 eggs
- 2 apples
- 1 1/2 ground cardamom
Instructions:
1. Preheat oven to 350°.
2. Add milk, sugar, salt, and butter to a small saucepan over low heat; warm just until the butter melts.
3. Meanwhile, butter a 1 ½ quart or 8-inch square baking dish (glass is good) and cut or tear the bread into bite-sized pieces—not too small.
4. Put the bread in the baking dish and pour the hot milk over it; let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top.
5. Beat the eggs briefly and stir them into the bread mixture along with the apples and cardamom.
6. Set the baking dish in a larger baking pan and pour enough hot water into the baking pan to come up about 1 inch from the top of the dish.
7. Bake for 45-60 minutes, or until a thin-bladed knife inserted in the center comes out clean or nearly clean; the center should be just a little wobbly.
8. Run under the broiler for about 30 seconds to brown the top, if you like.
9. Serve hot or store, covered, in the refrigerator for up to 2 days.
10. To reheat, cover with foil and heat in a 325° oven for about 15 minutes, remove foil and heat for another 5 minutes or so for a crisper crust.
Title: Warm Peach Berry Cobbler
Ingredients:
- 3/4 water
- 3 flour
- 1 sugar
- 1/4 milk
- 4 Cool Whip Topping
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 375°F
2. Mix water and flour with wire whisk in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to ful boil. Add dry jelly powder, fruit and 2 tablespoons of the sugar; mix well.
3. Pour into 8-inch square baking dish. Mix baking mix, remaining sugar, cereal, and milk in large bowl., Drop 8 heaping spoonfuls onto hot fruit mixture.
4. Bake 30 minutes or until topping is golden brown. Let cool 20 minutes. Serve with whipped topping.
5. SUBSTITUTE: You can substitute 4 cups fresh peaches when available, in place of the frozen.
6. MAKE-AHEAD: Prepare and bake as directed; cover. Refrigerate. Microwave each serving on HIGH 20 seconds or until warm.
Title: Pumpkin Bread Pudding With Praline Pecan Sauce
Ingredients:
- 5 eggs
- 1 pumpkin
- 1 1/2 milk
- 1 granulated sugar
- 1 1/2 cinnamon
- 1 salt
- 1 nutmeg
- 1 vanilla extract
- 1 pecans
- 1 brown sugar
- 1 1/2 butter
- 1/2 corn syrup
- 1 vanilla extract
- 1
Instructions:
1. Bread Pudding.
2. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
3. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
4. Praline Sauce.
5. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
6. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
7. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.
Title: Irene's Pecan Pie
Ingredients:
- 1 sugar
- 2 cornstarch
- 3 eggs
- 3/4 vanilla
- 1 butter
- 1/2 pecans
- 1
Instructions:
1. Mix sugar and cornstarch.
2. Add melted butter.
3. Add slightly beaten eggs.
4. Add Karo, vanilla, and pecans.
5. Pour in unbaked pie crust.
6. Bake 325 til firm.
Title: Moms Fruit Cream Salad
Ingredients:
- 1 pineapple chunks
- 1 banana
- 1 cornstarch
- 1 walnuts
- 2 heavy cream
- 1/2 vanilla
- 1 sugar
- 1
Instructions:
1. Pour syrup into saucepan.
2. Add your cornstarch and cook over medium heat until thickened; cool.
3. Whip cream in large bowl.
4. Add vanilla& sugar.
5. Mix syrup mixture and fruits together; add to cream mixture.
6. Add walnuts and chill.
Title: Blackberry Tarts
Ingredients:
- 1 1/3 flour
- 1 granulated sugar
- 1/4 salt
- 1/4 butter
- 1/4 shortening
- 2 -3 cream cheese
- 1 confectioners' sugar
- 3 heavy cream
- 1/2 red currant jelly
- 1/8 creme de cassis
- 1/4 fresh blackberries
- 2
- 1 1/2
Instructions:
1. To Make the Pastry: In a medium bowl, stir together the flour, granulated sugar, and salt. Using 2 knives or a pastry blender, cut in the butter and shortening until the pieces are pea size.
2. Sprinkle 1 tbsp cold water over the mixture. Toss with a fork, and push the dough to the side of the bowl. Repeat with the remaining water until all the dough is moistened.
3. Shape the dough into a ball. Wrap it in plastic and then refrigerate it for 30 minutes.
4. Form the chilled dough into 6 equal portions, and roll each portion into a ball. Press one of the balls between 2 pieces of floured wax paper to create a 5-inch circle. Repeat with the remaining balls of dough.
5. Press each circle into a 4-inch fluted tart pan with a removable bottom. Trim off excess dough. Place the tart pans on a baking sheet and freeze for about 15 minutes.
6. Preheat oven to 400°F Use a fork to prick the cold pastry dough all over. Line the pastry shells with small squares of foil and fill the foil with dried beans or pie weights.
7. Bake for 10 minutes, or until the pastry begins to brown around the edges. Remove the foil and weights. Prick the pastry and bake for 7-9 minutes. Cool on a wire rack.
8. To Make the Filling: In a small bowl, combine cream cheese and confectioners' sugar. Beat with electric mixer at medium speed until blended. With the mixer on low speed, gradually add in the heavy cream and orange extract. Beat at medium speed until mixture is thick (about 1 minute).
9. To Make the Glaze: In small heavy saucepan, melt the jelly and liqueur over medium heat, stirring often. Strain the mixture through a cheesecloth. Let cool slightly.
10. To Assemble the Tart: Spoon the filling into the bottom of each tart shell. Arrange the blackberries on top of the filling. Spoon the glaze over the berries.
11. Refrigerate the tarts until serving time.
Title: Chocolate Pavlova
Ingredients:
- 6 caster sugar
- 300 cocoa powder
- 3 red wine vinegar
- 1 dark chocolate
- 50
Instructions:
1. Preheat the oven to 180 C/gas mark 4 and line a baking tray with baking parchment.
2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed inches
3. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150 C/gas mark 2 and cook for about one to one and a quarter hours.
4. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the center you should feel the promise of squishiness beneath your fingers.
5. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. Or, leave the meringue in the oven with its door closed overnight if you’re not serving immediately.