lumicero/recipes-ing2inst huggingface dataset:
Title: Delicious Pumpkin Fluff
Ingredients:
- 3 eggs
- 1 pumpkin
- 1 1/2 sugar
- 1 evaporated milk
- 2 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 1 margarine
- 3/4 pecans
- 1 Cool Whip
Instructions:
1. Mix together eggs, pumpkin, sugar, milk and spices on medium speed in mixer bowl.
2. Pour into a greased 9x13 inch pan.
3. Sprinkle a dry yellow cake mix over the batter.
4. Drizzle melted margarine over the top of the cake mix.
5. Bake at 350 degrees for 30 minutes.
6. Take out of the oven and sprinkle nuts over the dessert.
7. Return to the oven and bake 30 minutes more.
8. Serve with a dollop of Cool Whip.
Title: Sweet Dreams Crunch Cherry Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 lemon juice
- 1/2 butter
Instructions:
1. Spread filling in lightly greased 9x13 inch pan.
2. Sprinkle with lemon juice.
3. Beat cake mix and butter in mixer bowl until well mixed.
4. Crumble over pie filling and juice mixture.
5. Bake at 325 for 1 hour or until golden brown.
6. Cool 15 minutes before serving.
Title: Mango-Coconut Chia Pudding
Ingredients:
- 1 light coconut milk
- 1/3 honey
- 2 vanilla extract
- 1 mango
- 1 strawberry
- 1 coconut flakes
- 1/4
- 4
Instructions:
1. In a pint-size measuring cup, combine coconut milk, chai seeds, honey, and vanilla. Stir until combined, then refrigerate for 1 hour.
2. In each of four small serving glasses, layer 1/8 cup pudding mixture and 1/8 cup mango, and repeat three times. Tip with a spoonful of strawberries, sliced almonds, and a sprinkle of coconut.
Title: Monkey Bread
Ingredients:
- 3 buttermilk
- 1 sugar
- 1 butter
- 1/4 vanilla
Instructions:
1. Cut biscuits in half.
2. roll in rugar cinnamon mix-layer rolls
3. and sprinkle with walnuts(optional) melt with butter.
4. bake at 350.
Title: Exotic Fruit Salad
Ingredients:
- 3 pomegranates
- 4 oranges
- 1 lemon juice
Instructions:
1. On a large plate, place the orange slices on the outer edge around the entire plate.
2. Place the pomegranate arils (separating the arils from the pulp is performed in a bowl of water, wherein arils sink and pulp floats) on the plate in the center of the plate inside of the orange slices.
3. Optional - Squirt a minimal amount of lemon juice on the salad evenly to give it a not-too-sweet taste.
4. Serve to guest or family or self or whoever -- .
Title: Fruit Kebabs With Yogurt and Honey Dip
Ingredients:
- 1 pineapple
- 3 bananas
- 2 apples
- 3 seedless black grapes
- 1 orange, juice and zest of
- 1 brandy
- 60 unsalted butter
- 50 plain yogurt
- 200 clear honey
- 45 mint sprig
Instructions:
1. Peel the pineapple, clean out the "eyes" and dice into small cubes.
2. Peel and pit the peaches and dice.
3. Peel the bananas and slice into thick chunks.
4. Do not peel the apples, do quarter and core them, then cut each quarter in half across-ways.
5. Put all fruit together in a bowl, add the juice of the orange, the rind, liqueur/brandy and mix gently.
6. Leave to marinate for 30 minutes.
7. Thread the fruit pieces onto skewers and brush with the melted butter.
8. Place on the BBQ/Grill for 10-15 minutes turning frequently.
9. To Make the dip, whisk together the yogurt and 30 ml (2 Tablespoons) of the honey.
10. Pour the dip into a serving bowl and drizzle the remaining 15 ml (1 Tablespoon) honey over the top, garnish with mint.
11. Serve the fruit kebabs hot with the yogurt dip.
Title: Coconut Cake With Chocolate Chunks and Coconut Drizzle
Ingredients:
- 1 3/4 all-purpose flour
- 2 baking powder
- 1 fine sea salt
- 1 unsweetened dried shredded coconut
- 3/4 sugar
- 1/2 unsalted butter
- 2 eggs
- 2 vanilla extract
- 1 canned unsweetened coconut milk
- 1 sweetened flaked coconut
- 6 powdered sugar
- 1/2 canned unsweetened coconut milk
- 3/4 vanilla extract
- 2 vanilla ice cream
- 1/2
Instructions:
1. CAKE.
2. Preheat oven to 350°F Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
3. Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
4. COCONUT DRIZZLE.
5. Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
6. Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
7. Cut cake into wedges and serve with vanilla ice cream.
Title: Easy 5 Minute Allergy Friendly Fruit Cake
Ingredients:
- 2 potato flour
- 1 gluten free baking powder
- 1 baking soda
- 1/2 cream of tartar
- 1/2 xanthan gum
- 1/2
- 1
Instructions:
1. Soak fruit in fruit juice over night.
2. Put mixture in your mixer and gradually sift in all dry ingredients.
3. Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350°F.
4. Spread with butter or vegan spread and enjoy with a beautiful cup of tea.
Title: Mint Bavarian Dessert
Ingredients:
- 1 flour
- 4 eggs
- 1 sugar
- 1/2 butter
- 1 1/2 powdered sugar
- 2 butter
- 1/2 water
- 1 butter
- 1/2 - 3/4 chocolate chips
- 3
- 6
- 1
Instructions:
1. Cake: Preheat oven to 350.
2. Grease and flour 13x9x2 pan.
3. Combine first 5 ingredients and bake 30 minutes.
4. Cool completely.
5. Mint Creme Center: Combine next 5 ingredients and beat until smooth.
6. Spread Creme center over cake and refrigerate.
7. Chocolate Topping: Melt butter and chocolate chips in a saucepan.
8. Remove from heat and stir until smooth.
9. Cool slightly, then pour chocolate over top of cake.
10. Chill until ready to serve.
Title: Rhubarb-Ginger Fool
Ingredients:
- 1 1/2 - 2 rhubarb
- 1 - 1 1/4 sugar
- 2 candied ginger
- 2 fresh ginger
- 2
Instructions:
1. Trim the ends of the stalk and if more than 1 1/2 inches wide, cut in half lengthwise. Cut into 1 inch pieces.
2. In a stainless steel pan with a heavy bottom and a tight-fitting lid, combine the rhubarb, gingers and sugar. (No need for water, it will create its own juices). Cook over low heat until the rhubarb is tender and falling apart. (Or do what I did - throw it all into the rice cooker - I needed two cycles to get it to the right degree of doneness). Refrigerate until well chilled.
3. Whip the cream until it holds soft peaks; fold in the chilled rhubarb until well mixed. Spoon into serving dishes and chill until ready to serve.
Title: Swiss Cherry Torte Cake Mix Cake
Ingredients:
- 19 water
- 4 cherry pie filling
- 1/3
- 1 1/3
- 1/4
- 1
- 3
Instructions:
1. Mix cake mix with egg whites, oil, and water. 4 egg whites are 1/2 a cup you could use egg beaters egg whites
2. Add almond extract to batter.
3. Remove 1/3 of the batter to another bowl; stir in 10 to12 drops red food coloring.( i used cherry juice ).
4. Spoon pink and white batters alternately into two greased and floured 9x1-1/2 inch cake pans.
5. Cut though batter with a knife to marble.
6. Bake in 350 degree Fahrenheit oven for 25 to 30 minutes.
7. Remove from pans.
8. Stir together pie filling and grated orange peel.
9. In another bowl mix Cool Whip with 8 to 10 drops red food coloring.
10. Place one cake on a serving plate.
11. Make a border of whipping topping on edge 1 inch wide and 1/2 inch tall; fill with 1/2 the cherry pie filling mixture.
12. Top with second layer.
13. Make another border of whipped topping; fill with remaining cherry pie filling mixture on top.
14. Frost sides with remaining topping.
15. Chill 3 hours.
Title: Frosted Banana Bars
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 1 sour cream
- 2 vanilla extract
- 1 all-purpose flour
- 1/4 baking soda
- 2 salt
- 1 bananas
- 1/2 cream cheese
- 2 butter
- 3 3/4 - 4 margarine
- vanilla extract
- confectioners' sugar
Instructions:
1. FOR THE BANANA BARS:.
2. In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
3. Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
4. FOR THE FROSTING:.
5. In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.
Title: Norwegian Sandbakkel
Ingredients:
- 1 3/4 white flour
- 1/2 granulated sugar
- 1/2 butter
- 3 water
- 1/2
- 1
Instructions:
1. Mix together the flour and sugar.
2. Cut in the butter until blended.
3. In a separate small bowl mix the water, almond extract, and egg yolk.
4. Using a fork mix together the wet and dry ingredients into a dough.
5. Knead until smooth.
6. Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
7. Preheat oven to 350 degrees.
8. Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
9. Press so that the dough is all of the way up the side of the molds.
10. Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking.
11. Bake cookies for 15 to 20 minutes, until golden brown.
12. Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
13. Store in an airtight container until served.
Title: Benigno Family Biscotti
Ingredients:
- 1 margarine
- 6 eggs
- 1 1/2 sugar
- 4 all-purpose flour
- 4 baking powder
- 4 anisette
- 1
Instructions:
1. Cream butter; add eggs.
2. Add sugar, and beat well.
3. Sift flour and
4. baking powder together; add to bowl gradually, beating at med/low speed.
5. Add nuts and Anisette; mix well.
6. Using two (2) cookie sheets, spoon dough out into four (4) straight lines (loaf-style). Bake at 375 for 25 minutes.
7. Cool for 10 minutes, then slice into 1" slices (I keep the ends for munching). Turn slices onto one side, return to oven, and brown 5-10 minutes (depends on how brown you want them). Turn over and repeat browning on other side. Cool completely, and store in plastic bags or air-tight container.
8. Keeps well for up to 6 weeks, or can be frozen.
9. I use my KitchenAid to do this dough - makes it a snap! ---------- Recipe via Meal-Master (tm) v8.02
Title: Guacamuffins (Double Chocolate Avocado Muffins)
Ingredients:
- 2 all-purpose flour
- 3/4 granulated sugar
- 1/2 baking soda
- 1/2 cocoa powder
- 1/2 salt
- 1 avocado
- 1 coconut oil
- 1/4 vanilla
- 2 unsweetened coconut milk
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Spray muffin tin with nonstick spray.
3. In medium mixing bowl, mash avocado well.
4. Stir in yogurt, coconut oil, coconut milk, and vanilla until well blended. Set aside.
5. In large mixing bowl, stir together flour, sugar, cocoa powder, salt and baking soda until well blended.
6. Stir avocado mixture into dry mixture, stirring until well blended.
7. Add dark chocolate chips and semisweet chocolate chips, stirring until blended.
8. Fill muffing cups a scant 2/3 cup full. Top with reserved chocolate chips.
9. Bake for 24 minutes, or until toothpick inserted in center comes out clean. Do not overbake.
Title: Phyllo Nests With Strawberries and Honey
Ingredients:
- 1 phyllo dough
- 2 unsalted butter
- 4 confectioners' sugar
- 1/2 heavy cream
- 1/2 granulated sugar
- 2 honey
- 8 strawberries
Instructions:
1. Without unrolling phyllo log, cut 2 (3/8-inch-thick) slices crosswise from one end of log and thaw slices 5 minutes. (Save remaining frozen phyllo for another use.).
2. Preheat oven to 375°F
3. Lightly brush a baking sheet with some of melted butter.
4. Carefully unfurl slices from phyllo rolls on a work surface, discarding any plastic or paper rolled within.
5. Gently separate strands, keeping them parallel, then gather into 4 groups, about 14 strands each.
6. Cover 3 groups with plastic wrap.
7. Gently hold one end of remaining uncovered) group of strands and brush with some of melted butter, then dust with 1/2 teaspoon confectioners sugar using a fine-mesh sieve.
8. Flip over and brush other side with butter and dust with confectioners sugar in same manner. Loosely coil up coated strands to form a small nest and put on baking sheet.
9. Repeat with remaining clusters to form 3 more nests.
10. Bake nests in middle of oven until golden, 8 to 10 minutes. Cool nests on sheet on a rack, 8 to 10 minutes.
11. Beat cream with granulated sugar in a bowl with an electric mixer until it just holds soft peaks.
12. Drizzle each phyllo nest all over with 1/4 teaspoon honey and put 1 tablespoon whipped cream in center.
13. Top with strawberries and remaining cream, then drizzle each dessert with 1/4 teaspoon more honey.
Title: Jan Hagel (Swedish Treats)
Ingredients:
- 1 butter
- 1 sugar
- 1 flour
- 2 cinnamon
- 1/2 walnuts
- 1/2
Instructions:
1. Mix butter, sugar and egg yolk.
2. In separate bowl, mix flour and cinnamon.
3. Stir into the butter mixture.
4. Pat the batter into a greased 9x13 pan.
5. Sprinkle with nuts.
6. Bake at 350 for 20-25 minutes.
7. Cut immediately into bars.
Title: Fast and Easy Shortbread
Ingredients:
- 2 butter
- 1 icing sugar
- 2 brown sugar
- 4 all-purpose flour
Instructions:
1. Take sugars, flour and a pinch of salt and mix with hands, to break up brown sugar.
2. Add softened butter, and mix with hands until fully mixed.
3. Roll into 1/8 cup balls and flatted with a cookie press or bottom of a floured glass.
4. Bake at 325 F for 16 minutes.
Title: Blueberry Cornmeal Loaf
Ingredients:
- 1 1/2 unbleached flour
- 1/3 yellow cornmeal
- 2 lemon zest
- 1 1/2 baking powder
- 1/4 salt
- 1/2 margarine
- 3/4 white sugar
- 2 vanilla
- 1 low-fat milk
- 1/2 blueberries
- 1 icing sugar
- 1 1/4 lemon juice
- 2 margarine
- 2
- 1
Instructions:
1. Preheat oven to 350°F Line the bottom of a loaf pan with parchment paper and spray sides with cooking spray ( i use the Becel spray).
2. In a medium bowl blend flour, cornmeal, lemon zest, baking powder and salt until well combined. Set aside.
3. In a large bowl, beat margarine with a mixer until fluffy. Gradually add in sugar, then beat in egg whites one at a time (scrape down sides of bowl as needed). Stir in vanilla.
4. Stir flour mix and milk into wet mix, alternating between them (flour, milk, flour etc.) When blended fold in the blueberries .
5. Pour better into loaf pan and smooth out top.
6. Bake 50-55 min's. It will be done when a toothpick poked into the center of loaf comes out with loose crumbs on it. Cool in pan for 5 min.'s then turn out onto a rack and cool completely.
7. Glaze: blend icing sugar with lemon juice, margarine and cream until smooth. Drizzle over cooled loaf.
Title: Cool Whip Frosting
Ingredients:
- 1 milk
- 1 instant pudding mix
- 1/4 powdered sugar
- 1 Cool Whip
Instructions:
1. Pour milk into bowl and add pudding and sugar.
2. Beat with wire whisk 2 minutes.
3. Gently stir in Cool Whip.
4. Spread on cake at once.
Title: Nut Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 2 baking powder
- 1/2 milk
- 1 vanilla
- 1
Instructions:
1. Cream shortening and sugar, add egg yolks and beat well.
2. Mix flour and baking powder together and add alternately to shortening mix with milk and vanilla.
3. Stir in nuts.
4. Beat egg whites until stiff, then fold into batter.
5. Bake in a greased pan in a 350 degree oven for 50 minutes.
Title: Southern Comfort Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 cold water
- 1/2 pecans
- 1/2 walnuts
- 1 butter
- 1/2 water
- 1/8 granulated sugar
- 1/8
- 1/2
- 1/4
Instructions:
1. Combine cake ingredients in large bowl. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube or 12 cup bundt pan. Bake at 325 degrees for 1 hour. Set on rack to cool for 10 minutes. Invert on serving plate. Prick top immediately; drizzle and brush half of glaze. After cake has cooled, reheat glaze and brush it evenly over cake.
2. To make glaze: Melt butter in pan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort.
Title: Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 1/2 butter
- 1 margarine
- vanilla
Instructions:
1. Blend together cream cheese, confectioners' sugar, butter and vanilla.
2. Beat with electric mixer until smooth and creamy.
Title: Five-Spice Gingersnaps
Ingredients:
- 2 all-purpose flour
- 1 3/4 Chinese five spice powder
- 1 1/2 baking soda
- 1/4 salt
- 3 crystallized ginger
- 1 sugar
- 1/4 golden syrup
- 3/4 unsalted butter
- 1 egg
Instructions:
1. Make dough:.
2. Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
3. Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
4. Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
5. Bake and ice cookies:.
6. Put oven rack in middle position and preheat oven to 325°F Line 2 large baking sheets with parchment paper.
7. Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
8. Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.).
9. While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
10. If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.
11. Cooks' notes:.
12. Cookies are best when dough is chilled 8 hours to allow flavors to develop, but if you're in a hurry, dough can be chilled just 2 hours. Dough can be chilled up to 3 days.
13. Using a pastry bag fitted with a piping tip results in cleaner lines of icing, but you can use small sealable plastic bags. Spoon each color of icing into a separate sealable bag, pressing out excess air, and snip an 3/4-inch opening in 1 bottom corner of each bag.
14. Cookies keep, layered between sheets of parchment if iced, in an airtight container at room temperature 5 days.
Title: Cheese Danish
Ingredients:
- 16 cream cheese
- 1 1/2 vanilla
- 1 egg
- 1/2 sugar
- 1/2
- 2
- 4
Instructions:
1. Preheat oven to 350°F
2. Mix cream cheese, vanilla, and sugar in a bowl.
3. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam.
4. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds.
5. Bake for 30 minutes. Allow to cool slightly before cutting.
Title: Vanilla Cool Whip Fruit Dip
Ingredients:
- 1 sugar-free vanilla pudding mix
- 1 fat-free cool whip
Instructions:
1. Let Cool Whip thaw for about 1 hour.
2. Mix in pudding mix using a mixer until well blended.
Title: Best Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 shortening
- 1/4 water
- 2 all-purpose flour
- 2 white sugar
- 1/2 milk
- 1 vinegar
- 2 eggs
- 1 baking soda
- 1 vanilla extract
- 6 butter
- 4 margarine
- 3 milk
- 3 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.
2. Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.
3. Mix well.
4. Then add: eggs, baking soda and 1 teaspoon vanilla.
5. Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.
6. Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
7. To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.
8. Bring to rolling boil.
9. Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.
10. Beat until smooth.
11. Spread on cooled cake.
Title: Peaches Continental
Ingredients:
- 3 light rum
- 2 sour cream
- 1/4 sour cream
- 2 brown sugar
- 3
- 2
Instructions:
1. Arrange peach halves, cut side up, in 9 inch pie plate.
2. Sprinkle evenly with rum.
3. Spoon 1 T.
4. sour cream into center of each peach.
5. Sprinkle brown sugar and almonds evenly over peaches.
6. Bake at 350* for 30 minutes.
Title: Jiang Ji Zhuang Nai (Ginger Milk Pudding)
Ingredients:
- 1 sugar
- 1 1/2
- 2
Instructions:
1. Peel the ginger and grate it over a small bowl. Place the grated ginger in the center of a piece of cheesecloth. Gather up the edges of the cloth and squeeze the ginger over the bowl to collect 4 teaspoons of the juice. Discard the ginger pulp and set the ginger juice aside.
2. Heat up the milk in a saucepan over medium heat, stirring continuously until the milk begins to simmer. Turn off the heat and stir in the sugar.
3. Put two teaspoons of ginger juice in each of the two serving bowls. Pour half of the milk into each bowl but do not stir. Wait 5 minutes, or until a spoon can rest on the surface of the pudding. Serve warm or chilled.
Title: Mint Crepes With Strawberry Preserves and Mascarpone Cheese
Ingredients:
- 1 all-purpose flour
- 1 water
- 2 water
- 4 eggs
- 2 butter
- 1 salt
- 1/3 of fresh mint
- 1/4 cream cheese
- 1/4 mascarpone cheese
- 1 1/2 sugar
- 1/4 vanilla extract
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 9
Instructions:
1. In a food processor blender, blend the flour, water, butter, and salt for about 5-10 seconds. Scrape the sides of the container down and blend for another 20 seconds.
2. Transfer batter to a bowl and let rest for 1 hour. Stir in the herbs.
3. Heat a 6-7 inch skillet over medium heat, sprayed with non-stick spray. Pour batter into the pan to coat (very thin) bottom of pan. Heat crepe for 1-2 minutes or until loose from the pan. Flip over and cook for another 30 seconds.
4. In a mixing bowl combine all the ingredients together until well blended.
5. With each crepe place 3 tablespoons of the mixture in the center and fold over once and then again (like an envelope).
6. Place on a baking dish with non-stick spray and bake all crepes in a preheated 325°F for approximately 20 minutes or until heated through.
7. Serve with whip cream or ice cream. Garnish with mint sprigs.