lumicero/recipes-ing2inst huggingface dataset:
Title: Aussie Style Tiramisu by Andrew Blake
Ingredients:
- 100 coffee
- 75 sherry wine
- 4 sugar
- 2 cheese
- 2 ladyfingers
- 2 bittersweet chocolate
- 30
- 90
- 75
Instructions:
1. Mix coffee and pedro ximinez together and set aside.
2. Over a double boiler, beat egg yolks and sugar until mixture lightens in colour and forms ribbons (i.e. halfway to zabaglione consistancy). Allow to cool 5 minutes.
3. Meanwhile, beat egg whites to stiff peaks.
4. Fold mascarpone into egg yolk mixture one quarter at a time.
5. Fold mascarpone mixture into egg whites and set aside.
6. Using a pastry brush, paint the cookies with the espresso/pedro ximinez.
7. mixture.
8. Lay savoiardi along edges of wine goblets all the way to the bottom, lining.
9. the entire glass (while keeping 6 savoiardi for later use).
10. Fill each goblet one-third full with mascarpone mixture and sprinkle with.
11. bittersweet chocolate.
12. Lay one savoiardi across centre and paint with coffee mixture.
13. Fill each wine goblets with remaining mascarpone mixture, topping each with.
14. grated milk chocolate.
15. Chill at least 6 hours before serving.
Title: Chocolate Chunk Cookie Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1 unsalted butter
- 3/4 granulated sugar
- 3/4 light-brown sugar
- 3 eggs
- 1 pure vanilla extract
- 1/3
- 8
Instructions:
1. Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.
3. Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.
Title: Pumpkin-Spiced Gingersnap Truffles
Ingredients:
- 1 1/4 pumpkin pie spice
- 1/4 vanilla
- 1/4
- 1/2
- 3/4
- 1/3
Instructions:
1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
2. In medium microwave-safe bowl place whipping cream.
3. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling).
4. Pour cream over chocolate mixture and let stand 5 minutes.
5. Whisk until smooth.
6. Stir in chopped gingersnaps.
7. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
8. Place crushed gingersnaps and/or cocoa powder in small bowl(s).
9. Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls.
10. Roll in crushed gingersnaps or cocoa powder to coat.
11. Refrigerate 1 hour or until firm.
12. Store, covered, in refrigerator, up to 3 days. Makes 20 to 25 truffles.
Title: Sugar Cookie Icing
Ingredients:
- 1 powdered sugar
- 2 milk
- 2 light corn syrup
- 1/4 vanilla extract
Instructions:
1. Stir the powdered sugar and the milk until smooth.
2. Beat in corn syrup and vanilla until icing is smooth and glossy.
3. If it's too thick, add more corn syrup.
4. Divide icing into separate bowls and stir in food coloring as desired.
5. You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
Title: Perfect Holiday Sugar Cookies
Ingredients:
- 1 butter
- 1 Philadelphia Cream Cheese
- 1 sugar
- 1 vanilla extract
- 1/4 all-purpose flour
- 1/2 salt
- 2 1/4 baking soda
- 1/2 confectioners' sugar
- 1/4 warm water
- 1
- 3
- 1/3
Instructions:
1. In a large mixing bowl, cream the butter, cream cheese, and sugar.
2. Beat in the egg yolk and extracts.
3. In a medium bowl, combine the flour, salt, and baking soda-gradually add to the creamed mixture.
4. Divide into two equal portions and wrap well.
5. Refrigerate for at least 3 hours.
6. Note; Refrigerating your dough and baking sheets is the secret to perfectly shaped cut-out cookies/ The cookies won't"spread" as they bake- in other words, the shapes will be well-defined/ The points on the stars will be sharp, etc/ Also, your dough will be much easier to work with and won't stick to your cookie cutters, so the extra chilling time is well worth it.
7. When dough has chilled, remove one half from refrigerator.
8. Preheat oven to 375°F.
9. While oven is preheating, place cookie sheets in refigerator to chill.
10. On a lightly floured surface, roll out dough to less than 1/4 inch thickness.
11. Cut with 2 1/2 inch floured cookie cutters.
12. Reserve trimmings for re-rolling.
13. Remove cookie sheets from fridge (do not grease them) and place cookies on them, 1 inch apart.
14. Bake at 375F for 8-10 minutes or until edges begin to brown.
15. Cool for 2 minutes before removing from pans to wire racks.
16. Repeat with remaining portion of dough.
17. Don't forget to put your cookie sheets back in the fridge once they have cooled/ They only need to chill for about 10 minutes.
18. For your frosting, in a large bowl, beat confectioners' sugar, meringue powder, and water until stiff, about 5 minutes.
19. Tint frosting with paste food colorings if desired.
20. Keep tightly covered to prevent from drying out.
21. Note; Of course you can use the regular food colorings you find in the supermarkets if you desire/ If you haven't tried the paste colorings, the colors are much more vivid than the regular food colorings/ Your X-mas trees will be much greener, Valentine hearts a brilliant red, etc/ Although they're somewhat pricier, a drop or two goes a long way.
22. For detailed decorating, you can use decorating bags with small pointed tips/ You may need to thin frosting a bit to obtain right spreading or piping consistency.
23. I sometimes collect pictures of decorated holiday cookies from my favorite magazines to give me some ideas.
24. After decorating the cookies, set on wire racks to allow frosting to dry.
25. Store in airtight, covered containers.
26. Note: I am updating this recipe just to let you know about a little tip I just saw in a magazine. The person had cut out their cookies, placed them on baking sheets, and THEN refigerated them for about an hour before baking. You can do it this way also but I'd still chill your dough beforehand too, as it's easier to work with.
Title: Grandma Mabel's Gumdrop Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 margarine
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 quick-cooking oatmeal
- 1 flaked coconut
- 1 pecans
- 1
Instructions:
1. Cream the butter, margarine and sugar together.
2. Add vanilla and the eggs one at a time until well blended.
3. Sift the flour, baking powder, baking soda and salt together and add to egg mixture.
4. Stir until mixed well.
5. By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.
6. Refrigerate the dough until it is thoroughly chilled (at least 3 hours).
7. (Chilling the dough will help the cookies keep their shape).
8. Once the dough is chilled, preheat the oven to 350°F.
9. Take a heaping tablespoon of dough and roll into a ball about the size of a walnut.
10. Place on a greased or parchment lined cookie sheet about 6 inches apart.
11. Bake for about 10 minutes or until light brown.
Title: Almond Legend Cake
Ingredients:
- 1/2 water
- 1 eggs
- 1/2
- 1/3
- 1/2
- 3
- 1
- 1/2
- 2 -3
Instructions:
1. Heat oven to 350Generously grease Bundt or 10 inch tube pan.
2. Gently press 1/2 cup chopped Almonds into bottom and half way up sides of pan.
3. In large bowl combine cake mix, 1/2 cup orange juice, water, oil, almond extract,& eggsBeat at low speed untill moist.
4. Beat at high speed for 2 mins.
5. Stir in whole almond carefully pour batter into prepared panBake at 350 for 30 to 45 mins.
6. Cool upright in pan 10 mins.
7. Invert onto serving plate.
8. In small bowl combine all glaze ingredients.
9. Blend well.
10. Spoon over warm cake.
11. Cool completely.
Title: Weight Watchers Chocolate Chip Meringue Cookies - Ww Points = 2
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 200ºF.
2. Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
3. In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
4. Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
5. Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely. Yields 2 cookies per serving.
6. NOTE: You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.
Title: Delicious & Healthy Chocolate Balls
Ingredients:
- 4 water
- 8 dates
- 2 sea salt
- 4 coconut flakes
- 1
- 1/2
Instructions:
1. In a food processor or blender combine water, Medjool dates.
2. Add the almond flour, cacao powder, vanilla powder and sea salt. Blend until well combined.
3. Place in the fridge to set for 15 minutes.
4. With wet hands, roll into small balls before rolling in coconut to coat each ball. Alternatively, dust with a sprinkling of cacao powder.
5. Put onto a plate in the fridge for several hours to set hard.
Title: Pistachio Cookies
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1 egg
- 2 vanilla extract
- 2 1/2 flour
- 1/2 pistachios
- 1/4 confectioners' sugar
- 1 water
- 1 egg
- 1 water
- 1
Instructions:
1. For the dough: Place butter and sugar in the bowl of an electric mixer; beat on medium speed until creamy, about 2 minutes.
2. Add egg and vanilla; beat 1 minute.
3. Slowly add flour, beating on medium speed until a stiff dough forms.
4. Roll out dough on floured surface to a rectangle 3/8-imch thick; wrap in plastic.
5. Freeze until firm, 15 minutes.
6. For filling: Place pistachios and sugar in a food processor; process until powdery.
7. Add egg yolks and 1 Tbs water; process to a smooth paste.
8. Remove dough from freezer; unwrap.
9. For the wash: Beat egg with 1 teaspoon water; brush over top of dough.
10. Press pistachio paste over dough.
11. Roll dough and filling into a log; wrap tightly in plastic wrap, foil, or parchment paper.
12. Freeze until very firm 1 hour or overnight.
13. Heat oven to 350°F.
14. Remove dough from freezer; unwrap.
15. Slice rolled dough into 3/8-inch thick slices.
16. Bake on cookie sheet until edges are golden brown, about 12 minutes.
Title: Grandma Char's Passover Sponge Cake
Ingredients:
- 9 eggs
- 1 1/2 sugar
- 1/2 potato starch
- 2 salt
- 1/4 lemon peel
- 1
- 1/2
Instructions:
1. Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
2. Sift dry ingredients. Set aside.
3. Beat egg whites until stiff but not dry.
4. Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
5. Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
6. Increase temperature to 325 degrees and bake for 40-45 minutes.
7. Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
8. Serve with strawberries and whipped cream (optional).
Title: Coffee Cake. Literally.
Ingredients:
- 2 all-purpose flour
- 2 white sugar
- 1/4 salt
- 1 butter
- 3 instant coffee granules
- 1 boiling water
- 1/2 buttermilk
- 2 eggs
- 2 vanilla extract
- 1 baking soda
- 3/4 butter
- 3 confectioners' sugar
- 1 instant coffee granules
- 2 heavy cream
Instructions:
1. Preheat oven to 350°F Grease 2 8-inch or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined.
2. Melt 1 cup of butter in a small saucepan, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool.
3. Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
4. Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks.
5. Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.
Title: Lithuanian Apples in Meringue
Ingredients:
- 8 apples
- 6 sugar
- 1/2 cinnamon
- 1/4
Instructions:
1. Steam the apples in a little water until they are soft, but not mushy.Drain them; place in a greased casserole dish.
2. Beat egg whites, slowly adding sugar and cinnamon to taste. They should form stiff peaks, but not look dry. Arrange mixture on top of the apples.
3. Bake at 325 for 20 - 25 minutes or until the meringue gains a little color. Serve warm.
Title: Pumpkin Cake
Ingredients:
- 1 eggs
- 3 pumpkin puree
- 1 vanilla
- 1 sugar
- 2 1/2 flour
- 2 1/2 baking soda
- 1 nutmeg
- 1 allspice
- 1 cinnamon
- 1 clove
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350°F/180°C.
2. Grease and flour one Bundt pan.
3. Mix together the oil, eggs, pumpkin puree and vanilla.
4. In a seperate bowl sift together the sugar, flour, baking soda and spices.
5. Stir flour mix into the pumpin mix, mix well and pour into the greased and floured Bundt pan.
6. Depending on your ovens temperature accuracy it should bake about 60 minutes.
7. Test with a toothpick.
Title: Nee's Ugly Duckling Cake
Ingredients:
- 1 Jell-O instant lemon pudding
- 1 eggs
- 1 brown sugar
- 1 walnuts
- 4 butter
- 1/4 oleo
- 1/2 granulated sugar
- 1/2 evaporated milk
- 1/2
Instructions:
1. Blend cake mix and instant lemon pudding mix together with mixer.
2. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture.
3. Pour into 13 x 9 inch greased cake pan.
4. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter.
5. Bake at 350 degrees for 45 minutes.
6. Frosting: Mix oleo, granulated sugar and evaporated milk; boil for 2 minutes; stir in 1 1/2 cups coconut. Cool slightly and pour on top of baked cake.
Title: Beeramisu
Ingredients:
- 1 mascarpone cheese
- 1 confectioners' sugar
- 2 eggs
- 1 vanilla
- 3/4 heavy cream
- 48 french-style ladyfinger cookies
- 6 brewed coffee
- 1/2
Instructions:
1. In a large bowl mix together the mascarpone, sugar, beaten eggs and vanilla.
2. Fold in the whipped cream. Set this mixture aside.
3. In a shallow dish stir together the Porter beer and the brewed coffee, Dip the ladyfingers cookies into the coffee mixture (note: if you are using regular non-Italian ladyfingers make it a quick dunk).
4. Don't let the ladyfingers get soggy.
5. Arrange them in a single layer in a glass casserole dish (note: 8x8 is prob. fine).
6. Spread 1/2-inch layer of mascarpone mixture on top of the ladyfingers.
7. Sprinkle with 1/4 cup cocoa.
8. Repeat this for the second layer.
9. Cover and chill in the refrigerator for at least two hours before serving.
Title: Red Velvet Lava Skulls
Ingredients:
- 2 heavy cream
- 1/4 cake flour
- 1 1/2 baking soda
- 1 salt
- 1/4 unsalted butter
- 1/4 granulated sugar
- 1/2 buttermilk
- 1/2 vanilla extract
- 6 apple cider vinegar
- 2
- 1/2
- 1
- 12
Instructions:
1. Place chocolate chips in a small bowl. In a small saucepan, heat heavy cream over medium heat until steaming and bubbles start to form around the edges. Pour heavy cream over chocolate and whisk until chips are completely melted and smooth. Cover the surface directly with plastic wrap and refrigerate until firm, about 2 hours.
2. Preheat oven to 400 degrees F. Grease skull pan with cooking spray and dust with cocoa powder. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
3. In a separate bowl, whisk butter, sugar, buttermilk, food coloring, vanilla, vinegar and egg yolk until smooth.
4. Add wet ingredients into dry and whisk until just combined. Divide batter evenly among skull cavities.
5. Using a tablespoon, portion out the chilled chocolate mixture into 6 balls. Place 1 chocolate ball in the center of batter in each skull. Bake until center springs back when lightly pressed, about 18 minutes.
6. Remove from the oven and invert cakes onto a baking rack or large platter. Place yellow candies in the eye sockets and serve immediately.
7. Buy Now: Skull Pan - $30.06.
8. https://amzn.to/2A3hHYJ.
9. Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18).
Title: Gluten Free Faygo Cupcakes
Ingredients:
- 1/3 tapioca flour
- 2/3 potato starch
- 1 1/2 xanthan gum
- 2 butter
- 1 granulated sugar
- 2 eggs
- 4 Jello gelatin
- 1/2 vanilla
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the tapioca flour, rice flour, potato starch, and xanthan gum.
4. Cream butter.
5. Add sugar and beat until fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Add the dry ingredients in three parts, alternating with the milk and vanilla.
8. Spoon the batter into cupcake papers, filling them about three-quarters full.
9. Bake for about 20-25 minutes.
Title: Thai Sticky Rice With Mangoes
Ingredients:
- 1 mango
- 1 glutinous rice
- 1 coconut milk
- 1 salt
- 1 sesame seeds
Instructions:
1. Rinse and soak glutinous rice for a minimum of 4 hours.
2. Using a traditional Thai rice steamer boil water in metal basin.
3. Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
4. Set timer for 25 minutes.
5. Meanwhile, peel and slice mangoes vertically off of the central pit.
6. Cut widthwise into several pieces.
7. Set aside.
8. In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
9. Reserve a scant 1/4 cup of the milk mixture.
10. When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
11. Allow to sit for no longer than 5 minutes.
12. Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.
Title: Elder Lott's Chocolate Chip Cookies
Ingredients:
- 2 butter
- 2 brown sugar
- 1 sugar
- 5 vanilla
- 4 eggs
- 2 salt
- 5 flour
- 2 baking soda
- 5 chocolate chips
Instructions:
1. Cream together the butter, sugars, eggs, and vanilla.
2. Add the flour, salt, and baking soda (omit salt and baking soda if using self rising flour).
3. Add in the chocolate chips.
4. Bake at 350°F for 8-10 minutes.
Title: Pumpkin Cookies
Ingredients:
- 2 sugar
- 1 shortening
- 2 1/2 canned pumpkin
- 2 eggs
- 2 vanilla
- 4 cinnamon
- 1 nutmeg
- 1 salt
- 2 baking soda
- 3 baking powder
- 4 flour
Instructions:
1. Cream shortening and sugar.
2. Add rest of ingredients and mix well.
3. Drop by spoonfuls on a greased cookie sheet. Bake at 350* for 8-10 minutes or until rim is lightly browned.
Title: Honeycomb Goodies
Ingredients:
- 1 creamy peanut butter
- 1
- 2/3
Instructions:
1. Place the cereal in a large bowl and set aside.
2. In a saucepan over low heat, stir the confectionary coating and peanut butter until smooth, about 10 minutes. Pour over the cereal; stir until well coated. Immediately spread onto two greased baking sheets; cool completely.
3. Store in an airtight container.
Title: Gluten-Free Double Chocolate Biscotti
Ingredients:
- 1 potato starch
- 1/2 buckwheat flour
- 1/2 sugar
- 3/4 baking soda
- 1 salt
- 1/8 cocoa powder
- 1/4 eggs
- 1/3 vanilla
- 2 Creme de Cacao
- 2 milk
- 1
Instructions:
1. Combine first 6 ingredients in a bowl.
2. Combine eggs, egg whites, vanilla, and creme de cacao in a separate bowl; beat with a fork.
3. Add egg mixture to flour mixture; mix (dough may feel slightly dry).
4. Lightly knead 8 to 10 minutes; form into a 16" oval roll that is 1 1/2" thick in the centre.
5. Place on a lightly greased baking sheet and bake in a preheated 350* oven for 30 minutes.
6. Cool on a wire rack and cut, slightly on the diagonal, into 1/2" slices.
7. Reduce oven heat to 325* and bake, cut side down, for 10 minutes.
8. Turn over and bake for an additional 10 minutes until crisp (centres may be slightly soft, but will harden up when cooled).
9. Remove to wire rack to cool.
10. Enjoy!
Title: Low-Cal, Low-Fat Easy Chocolate Trifle
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 fat-free cool whip
- 1 water
- 1
- 1/2
- 1
Instructions:
1. Prepare brownie mix according to package directions (I substitute half unsweetened applesauce for any vegetable oil).
2. Allow brownies to cool and cut into 1-inch squares.
3. In a large bowl, combine pudding mix, water and condensed milk. Mix until smooth. Fold in 8-oz container of Cool Whip.
4. In a glass serving dish, layer 1/2 brownies, 1/2 pudding mix and 1/2 of the 12-oz container of Cool Whip. Repeat layering.
5. Garnish with chocolate bar shavings. Refrigerate at least 2 hours before serving.
6. Can also be served in individual dessert or wine glasses.
Title: Lady Fingers
Ingredients:
- 6 eggs
- 3/4 sugar
- 2 1/2 vanilla
- 1 water
- 1 1/2 cake flour
- 3/4 cream of tartar
- 1 powdered sugar
Instructions:
1. Preheat oven to 400 degrees F.
2. Line two baking sheets with parchment or wax paper.
3. Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
4. Lower speed and beat in vanilla and water.
5. Increase speed and beat for 30 seconds to thicken.
6. Sift the flour over this and set aside, without mixing.
7. In another bowl, beat egg whites until foamy, then add cream of tartar.
8. Beat until soft peaks form.
9. Gradually beat in remaining 1/4 cup sugar.
10. Continue beating until stiff peaks form.
11. Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
12. Gently fold in remaining whites.
13. Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
14. Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
15. They will attach during baking.
16. Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
17. If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
18. Sift the powdered sugar over- the batter will absorb some.
19. Bake for 8 to 10 minutes until springy to the touch.
20. Remove to racks and cool slightly.
21. Remove from parchment with long spatula while still warm.
22. Or invert disc onto towel-covered rack and reinvert back to plain rack.
Title: Cool Lime Salad
Ingredients:
- 2 crushed pineapple
- 1 lime Jell-O gelatin
- 1 cottage cheese
- 1
Instructions:
1. In saucepan, bring pineapple to a boil.
2. Remove from heat and stir in the jello.
3. Stir until jello is dissolved.
4. Cool to room temperature.
5. Stir in cottage cheese and whipped cream.
6. Chill until set.