lumicero/recipes-ing2inst huggingface dataset:
Title: No Bake Oatmeal Cookies
Ingredients:
- 1/2 margarine
- 2 sugar
- 1/2 milk
- 1 salt
- 3 quick oats
- 3 vanilla
- 1
Instructions:
1. Combine butter, sugar, milk, and salt in pan.
2. Bring to a boil and boil for 1 minute.
3. Put oats, cocoa, nuts, and vanilla in bowl.
4. Pour butter mixture over dry mixture.
5. Mix well and drop onto waxed paper.
Title: Caramel Banana Pie
Ingredients:
- 2 1/4 2% low-fat milk
- 1 instant vanilla pudding
- 1/4 graham cracker pie crust
- 1 bananas
- 1 -8 coconut
- 3/4
- 2
- 1/3
Instructions:
1. Sprinkle 1/3 cup chocolate chips or toffee bits in the bottom of crust.
2. In a large bowl, combine caramel topping and milk, add pudding mix. Whisk together for two (2) minutes. Carefully fill pie crust with the pudding mixture.
3. Chill at least 20 minutes.
4. Arrange sliced bananas on top of the pudding. Top with whipped topping. Sprinkle with toasted coconut and remaining mini chocolate chips or toffee bits. Serve immediately or refrigerate.
5. Preparation time includes chill time.
Title: Apple Pie Cookies!
Ingredients:
- 1 egg
- 1 nutmeg
- 1 flour
- 1
- 2
- 1
Instructions:
1. Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.
2. Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel.
3. Coarsely chop the Apple Pie Filling into small pieces.
4. Top the caramel layer with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling.
5. Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips.
6. Create a lattice crust (just like on a pie) for the top of the pie filling…DON’T create the lattice on the counter, it’s not fun getting it on top of the bottom crust.ugh! Create your lattice on top of the actual filling, as if it were a pie! If you want, you can skip this and just place circles of pie crust over the cookies and prick holes in them, sealing with a fork.
7. Dip your cookie cutter into some egg wash and cut out your Pie Cookies.
8. Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg. Make sure the edges are sealed as well as you can(the cookie cutter through both layers is what seals them! ).
9. Place them onto a baking sheet(it will be easier if you use parchment paper so the juicy caramel doesn't stick to the pan) and bake them at 350 degrees for approximately 20-25 minutes, until they’re golden and firm. Let them cool just a little.
10. Pour a glass of cold Milk and grab a warm one, or 5. Open up and bite into the juiciest, chewiest, fruitiest Apple Pie Cookie ever.
11. And any scraps left over? Just roll out the scraps and brush with melted butter then sprinkle with cinnamon sugar and bake till golden. Or cut the cookies in squares to get more cookies and less waste!
Title: CHOCOLATE SELF SAUCING PUDDING
Ingredients:
- 3 self raising flour
- 1 1/2 sugar
- 6 milk
- 1 1/2 canola oil
- 2/3 eggs
- 3 brown sugar
- 2 1/4 boiling water
- 6
Instructions:
1. preheat oven to 180 Celsius lightly grease a large, deep, baking dish.
2. using an electric mixer, beat all the pudding ingredients together till well combined.
3. pour into baking dish.
4. stir the brown sugar and cocoa together till well combined and sprinkle evenly over the batter.
5. pour the boiling water over the top of the sugar/cocoa mix.
6. cook for approx 40 - 45 minutes or until a skewer comes out clean.
7. let sit for 10 minutes before serving.
8. serve with cream or ice cream.
Title: Ora's Favorite Frosting
Ingredients:
- 1/3 all-purpose flour
- 2 all-purpose flour
- 2 cocoa powder
- 1 salt
- 1 milk
- 1/2 shortening
- 1/2 margarine
- 1 1/4 granulated sugar
- 1 vanilla
Instructions:
1. Combine flour, cocoa and salt in medium saucepan.
2. Gradually stir in milk until well blended.
3. Cook over medium heat until thickened, stirring constantly (I use a whisk); let cool.
4. Beat together shortening and margarine in a separate bowl until creamy.
5. Add sugar; beat until light and fluffy.
6. Blend in vanilla.
7. Add flour mixture; beat until smooth.
Title: Pumpkin Cream Cheese Spread
Ingredients:
- 8 cream cheese
- 1/2 canned pumpkin
- 1/4 sugar
- 3/4 pumpkin pie spice
- 1/2 vanilla
Instructions:
1. Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth.
2. Cover and chill for at least 1 hour or up to 24 hours.
3. Makes 24 (1) Tablespoon servings.
Title: Milk Rice
Ingredients:
- 2 short-grain rice
- 6 water
- 4 1/4 milk
- 1 salt
- 1/2 vanilla bean
- 6 sugar
Instructions:
1. Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
2. In a separate saucepan, bring the milk to a boil over medium heat.
3. Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
4. Serve warm, cold or room temperature - your preference.
Title: Grandma Paul's Sand Tarts
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 pecans
Instructions:
1. Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
2. Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
3. With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
4. Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
Title: Old Fashioned Pound Cake & Raspberry Trifle
Ingredients:
- 4 1/2 flour
- 1 1/2 salt
- 1/2 cinnamon
- 2 butter
- 2 1/4 sugar
- 1 1/2 vanilla
- 9 eggs
- 1 1/2 sugar
- 1/4 cream cheese
- 2 lemon juice
- 2 lemon, zest of
- 1 sugar
- 1/2 vanilla extract
- 1 1/2 fresh raspberries
- 4 -8 sugar
- 3/4 water
- 1 berries
- 4
Instructions:
1. Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
2. In a large bowl, mix pound cake dry ingredients; set aside.
3. In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
4. Now begin adding the flour in about half-cup portions, mixing well after each.
5. Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
6. Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
7. Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
8. When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
9. WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
10. CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
11. BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
12. JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
13. ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
14. Drizzle 3-4 tablespoons of berry juice over the cubes.
15. Spread one fourth of cream cheese mixture over the cake cubes.
16. Sprinkle one teaspoon of cocoa over this, then some crushed berries.
17. REPEAT this twice. Add about half of the reserved berries to the last layer.
18. Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
19. Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).
Title: Agave Vanilla Snack Cake
Ingredients:
- 3 1/2 flour
- 3 1/4 baking powder
- 3/4 salt
- 1 unsalted butter
- 1 1/2 eggs
- 4 vanilla
- 2 milk
- 1/2 cream cheese
- 2 unsalted butter
- 1/2
- 6
Instructions:
1. Heat oven to 325 and coat a 9x13 pan with non-stick spray. Whisk together flour, powder, and salt.
2. With the mixer on medium speed, beat butter and agave syrup until light and fluffy. Add eggs one at a time. Beat in vanilla.
3. On low, beat in flour mixture alternately with milk. Pour into prepared pan.
4. Bake at 325 for 45 min, or until tests clean. Cool completely.
5. Prepare frosting by beating together last 3 ingredients until smooth. Spread on cooled cake.
Title: Chocolate Chip Banana Cake
Ingredients:
- 1/3 butter
- 1 margarine
- 3 granulated sugar
- 1 1/2 eggs
- 2 bananas
- 3 vanilla
- 1 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1 1/2 milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease a 9 X 13" cake pan.
3. In a bowl and using an electric mixer, beat butter/margarine with sugar. Beat in eggs one at a time, then bananas and the vanilla.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt. Stir the dry ingredients into the wet ones. Add milk and combine until thoroughly mixed together. Fold in chocolate chips.
5. Pour into cake pan.
6. Bake for 35-40 minutes or until a toothpick inserted into the the middle of the cake comes out clean.
7. Let cool in the pan for 10 minutes, then transfer cake from the pan and cool completely.
Title: Mexican Wedding Cakes
Ingredients:
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 vanilla
- 1/2 all-purpose flour
- pecans
- powdered sugar
Instructions:
1. Cream butter, the 1/2 cup powdered sugar and vanilla.
2. Combine flour and pecans.
3. Stir into butter mixture.
4. Shape dough into 1 inch balls. place on ungreased baking sheet.
5. Bake in 325 degree oven for 20 to 25 minutes until lightly browned.
6. Roll warm cookies in powdered sugar; cool on wire rack.
7. Roll again in powdered sugar.
8. Sprinkle with additional chopped pecans if desired.
Title: Twinkie Eclair
Ingredients:
- 10 vanilla instant pudding mix
- 1 milk
- 2 pecans
- 1/2 frozen non-dairy topping
- 1
Instructions:
1. Cut Twinkies in half lengthwise; arrange half of them cut side up in an 8x8 baking dish.
2. Combine pudding mix and milk and stir according to the package instructions. Fold in the whipped topping and nuts (if using). Arrange remaining Twinkies cut side down over the pudding.
3. Remove the lid and foil seal from the frosting container and microwave on high for 1 minute. Stir well, then drizzle over the Twinkies. Refrigerate for 1 hour, or until firm.
Title: Sweet Cinnamon Butter
Ingredients:
- 1/2 butter
- 3 sugar
- 2 cinnamon
Instructions:
1. Combine the ingredients.
2. Refrigerate for about 30 minutes.
3. Serve.
Title: Mexican Chocolate-Cherry Rounds
Ingredients:
- 6 all-purpose flour
- 2 all-purpose flour
- 2 ground cinnamon
- 1 baking powder
- 2 salt
- 1 cayenne pepper
- 1/4 ground cloves
- 1/4 sugar
- 1 3/4 unsalted butter
- 1/2 eggs
- 3 vanilla extract
- 1 powdered sugar
- 2/3
- 60
Instructions:
1. Stir chocolate in top of double boiler over simmering water until smooth; cool.
2. Combine flour and next 5 ingredients in medium bowl.
3. Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
4. Beat in eggs 1 at a time, then vanilla and chocolate.
5. Gradually add dry ingredients, beating just until combined.
6. Chill dough until firm, about 2 hours.
7. Preheat oven to 350°F.
8. Lightly butter 2 large baking sheets.
9. Place powdered sugar in shallow pan.
10. Form dough into 1-inch balls.
11. Roll each ball in sugar to coat; shake off excess sugar.
12. Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart.
13. Press 1 cherry half into center of each cookie.
14. Bake until cookies puff and crack but are still soft, about 10 minutes.
15. Transfer cookies to rack and cool completely.
16. (Cookies can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.).
Title: Graham Cracker Cookies
Ingredients:
- 24 graham crackers
- 1 oleo
- 1 brown sugar
Instructions:
1. Lay graham crackers in a single layer on a cookie sheet.
2. Boil oleo and brown sugar 4 minutes.
3. Pour over graham crackers.
4. Sprinkle top with nuts.
5. Bake at 350° for 6-8 minutes.
Title: Ammon’s Kugel - Kugel Yerushalmi
Ingredients:
- 4 1/2 water
- 1 salt
- 1 fresh ground black pepper
- 1 sugar
- 2/3 eggs
- 1
- 4
Instructions:
1. Preheat your oven to 350 degrees F, and grease a baking pan with non-stick cooking spray.
2. In a large pot, bring the water, salt, and pepper to a good boil, then add the noodles. Cover and reduce the heat to low, and cook the noodles until the water is absorbed. Put noodles into a large bowl.
3. Over medium heat, heat the oil in a saucepan and add the sugar. Stir continuously for about 10 minutes, until the sugar is liquefied and turns a nice golden brown and caramelizes. Be careful, as you don’t want the sugar to burn!
4. Immediately pour the caramelized sugar over the noodles in the bowl, and stir well to get the noodles thoroughly coated. Let the noodles sit for about 3 minutes to cool a little, stirring occasionally.
5. Gradually add the beaten eggs (about 1 egg amount at a time), mixing well as you’re adding them. Stir to combine well.
6. Pour the noodle mixture into the cooking spray prepared pan. Bake for 60 to 90 minutes at 350 degrees F until nicely browned.
7. When done, cut kugel into slices and remove immediately from pan. The kugel can be served hot, warm, or cold. Traditionally served with along with cholent (Sabbath stew) and pickles.
8. Makes 8-10 servings (some folks can eat a LOT of kugel). ;).
Title: Oatmeal Cookies by Romanita
Ingredients:
- 1 margarine
- 3/4 butter
- 3/4 sugar
- 2 brown sugar
- 2 eggs
- 3 vanilla extract
- 2 oats
- 1 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 salt
- 1 pecans
Instructions:
1. Mix the margarine and sugars until creamy.
2. Add eggs and vanilla. Beat well.
3. Combine oats, flour, baking soda, baking powder, and salt.
4. Add the margarine mixture. Mix well.
5. Stir in rice crispy cereal and pecans.
6. Drop by rounded tablespoons onto greased cookie sheet.
7. Bake for about 12-15 minutes.
Title: Easy Microwave Chocolate Glaze
Ingredients:
- 3 butter
- 2 vanilla
- 1
Instructions:
1. In a microwave-safe bowl place the chocolate squares, whipping cream and butter.
2. Microwave on HIGH for 1-2 minutes or until the butter has melted.
3. Remove and whisk or stir until the chocolate has melted and the mixture is well blended (you might need to return to the microwave for a couple of seconds).
4. Whisk in vanilla until combined.
5. Let sit at room temperature to thicken more if desired before drizzling on cake.
Title: Mixed-Berry Tiramisu With Lime Curd
Ingredients:
- 3 fresh blueberries
- 1 fresh raspberry
- 1 fresh blackberries
- 1 powdered sugar
- 1/2 water
- 3 fresh lime juice
- 1 fresh strawberries
- 1/3 water
- 1/3 sugar
- 3 lime peel
- 1 ladyfingers
- 2.5 mascarpone cheese
- 1/2 heavy whipping cream
- 1/2 unsalted butter
- 3/4 sugar
- 1/2 fresh lime juice
- 1 lime peel
- 1 salt
- 5
Instructions:
1. Berries: Combine blueberries, raspberries, blackberries powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. Can be made 1 day ahead. Cover and keep chilled.
2. Syrup and Ladyfinger Layer: Combine 1/3 cup water, 1/3 cup sugar, and lime peels in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
3. Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2" glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
4. Mascarpone Topping: Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at leaast 8 hours. Can be made one day ahead. Keep chilled.
5. Lime Curd (MUST CHILL OVERNIGHT, SO PREPARE ONE DAY AHEAD): Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165 degrees (do not boil), 10-12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. Can be made one week ahead, Cover and keep chilled.
Title: Hazelnut Pastry Crust
Ingredients:
- 1/4 hazelnuts
- 1 flour
- 3 sugar
- 1/2 salt
- 3 butter
- 4 -5 cold water
Instructions:
1. Process nuts, flour, sugar and salt in food processor until nuts are finely ground.
2. Add butter and process until the mixture resembles coarse crumbs.
3. Sprinkle water over and process until just combined. Add more water if needed.
4. Form dough into a ball and wrap in plastic wrap, flattening into a disk. Chill 1 hour before using.
Title: Chocolate Surprise Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 butter
- 1 light brown sugar
- 1 1/2 granulated sugar
- 1/2 granulated sugar
- 1 eggs
- 2 vanilla
- 1 pecans
- 1 white chocolate chips
- 1
- 4 -6
Instructions:
1. Preheat oven to 375°F.
2. Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
3. Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
4. Gradually add flour mixture and 1/2 cup pecans; beat well.
5. Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
6. Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
7. Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
8. Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
9. Transfer cookies to wire rack; cool completely.
10. Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
11. Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
12. Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
13. Let stand about 30 minute or until chocolate is set.
Title: The Only Lemon Bars I'll Eat
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 flour
- 4 eggs
- 1 salt
- 4 lemon juice
- 4 flour
- 1 1/2 sugar
- 1 baking powder
- 4 lemon juice
- 1 1/2 powdered sugar
- 2 butter
Instructions:
1. Mix together 1 cup butter, 1/2 cup powdered sugar and 2 cups flour. Press into a 9 x 13 pan and bake at 350 degrees for 20 minutes.
2. While crust is baking mix together, eggs, salt, 4 Tbs lemon juice, 4 Tbs flour, 1 1/2 cups sugar and baking powder. Pour over crust and bake another 25 minutes.
3. Mix together 4 Tbs lemon juice, 1 1/2 cups powdered sugar and 2 Tbs melted butter. Drizzle over warm bars. Let cool completely before cut. I like to store mine in the refrigerator.
Title: Low Fat Choc Berry Muffins
Ingredients:
- 6 caster sugar
- 4 1/2 plain flour
- 3 baking powder
- 2 low-fat yogurt
- 6 canola oil
- 1 1/2 vanilla
- 1 1/2 eggs
- 12 coconut
- 2 frozen unsweetened mixed berries
- 200
- 1
Instructions:
1. Preheat oven to 180°C (I had gas commercial so you may need to adjust).
2. In large bowl combine dry mix thoroughly.
3. In another large bowl combine wet mix thoroughly.
4. Combine wet mix into dry with smooth strokes until just combined. Do not beat! It's ok if you can still see a lump or dustings of flour and sugar.
5. Using 2/3 batter, divide among muffin cups.
6. Place 1/4 teas jam into centre of each.
7. Top with divided remaining batter. Muffins should be about 3/4 full.
8. Sprinkle berries evenly among muffins.
9. Bake 20 to 25 mins until touch-done.
Title: Candy Corn Rice Krispies Treats
Ingredients:
- 1/2 butter
- 9 margarine
- 10 miniature marshmallows
- 2
- 3/4
Instructions:
1. Melt butter in large saucepan over medium heat.
2. Add marshmallows and stir until smooth.
3. Pour cereal, candy corn, and chocolate chips into large bowl. Pour butter and marshmallows over cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray.
4. Spread mixture on large buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1 ½ inches apart.
5. Cool, then cut into squares.
Title: Le Petit S'more
Ingredients:
- 1 marshmallows
- 1
Instructions:
1. Place one marshmallow atop one Le Petit Ecolier cookie.
2. Place in the toaster oven and set on medium toast.
3. Check frequently to ensure that the marshmallow doesn't burn.
4. When the chocolate is a little melted and the marshmallow perfectly golden, carefully remove from the toaster oven.
5. Enjoy!
Title: Frozen Grand Marnier Mousse
Ingredients:
- 8 ladyfingers
- 3 1/2 Ladyfingers
- 3 Grand Marnier
- 3 water
- 1/2 sugar
- 1/2 heavy cream
- 1 1/4
Instructions:
1. Chill a 1-quart souffle mold in the freezer while you prepare the mousse; also refrigerate a 1 1/2 quart bowl for the whipped cream.
2. Line up the ladyfingers in a single layer in a baking dish, top side up, and slowly drizzle with 2 tablespoons of the Grand Marnier.
3. Warm the yolks in a 3-cup bowl set in hot tap water.
4. Bring the water and sugar to a boil in a small saucepan on high-medium heat, whisking until the sugar is completely dissolved, and boil 2 minutes. For the same 2 minutes, beat the yolks and orange rind with an electric hand mixer until pale and thick. When the syrup is ready, pour it into the yolks, beating constantly, and continue beating on medium to high speed for 6 minutes, until the mousse base is thick, white, and cool.
5. Combine the cream and the remaining 1 1/2 tablespoons Grand Marnier in the chilled bowl and beat to medium-firm peaks. Scoop in the mousse base and fold together completely with a rubber spatula.
6. Layer a third of the mixture in the chilled mold and top with half the soaked ladyfingers; repeat with a second layer, and finish with the remaining mousse mixture.
7. Cover with plastic and freeze well, at least 6 hours. Serve on chilled plates.
8. For a pseudo-souffle effect, use a 3-cup mold with a paper collar; at serving time, remove the collar and sift cocoa over the top to simulate oven browning.