lumicero/recipes-ing2inst huggingface dataset:
Title: Foldovers
Ingredients:
- 1 margarine
- 8 cream cheese
- 3/4 confectioners' sugar
- 2 flour
- 1 vanilla extract
- 8
Instructions:
1. With mixer, beat together margarine and cream cheese,.
2. Add confectioners sugar, Beat until fluffy, scraping sides of bowl occasionally.
3. Beat in the flour and vanilla until well blended.
4. Cover and chill for about 1 hour or until easy to handle.
5. Preheat oven to 350 f.
6. On lightly floured surface, roll one-third of the dough to 1/8 inch thickness, Using 2-1/2 inch cookie cutters, cut into rounds.
7. Place rounds on ungreased cookie sheet. Place level teaspoon of your favorite jam on one half of each round. Fold over other half, seal with tines of fork. Brush with milk.
8. Bake 15 minutes or until light golden brown. Cool on wire rack.
9. If desired drizzle with a Confectioner Sugar Icing.
Title: Bailey's Baileys Caramel Irish Cream Mousse
Ingredients:
- 3 sugar
- 1/2 heavy whipping cream
- 1/2
- 2
Instructions:
1. In a medium bowl beat egg yolks and sugar until a pale lemon color.
2. Beat in cocoa and Irish Cream.
3. You may, at this point, beat over a saucepan of simmering water to slightly cook the egg for 5 minutes.
4. In a different bowl, whip cream until it holds stiff peaks.
5. Stir in approx 1/2 cup of the whipped cream to lighten the cocoa.
6. Fold in remaining mixture gently.
7. Divide into servings and chill 1 hour.
Title: Quick Peach Cobbler
Ingredients:
- 1 Bisquick
- 2 1/4 milk
- 2/3 ground cinnamon
Instructions:
1. Preheat oven to 350ºF.
2. Spread peaches (including liquid) in an 8x8 glass casserole.
3. In a medium mixing bowl, mix bisquick and milk just until moist.
4. Spread the dough over peaches by dropping by teaspoonful.
5. Sprinkle with cinnamon.
6. Bake for about 20 minutes or until golden.
Title: Meyer Lemon Gelato
Ingredients:
- 6 lemons
- 6 heavy whipping cream
- 1 1/4 half-and-half
- 2 1/2 pure vanilla extract
- 1/2 sugar
- 1 1/4
Instructions:
1. Whisk your egg yolks, heavy cream together into a bowl & set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture into order to temper. GRADUALLY add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.
2. Allow pan to cool slightly cover with saran wrap and place into the fridge to cool completely. When you’re ready to make your gelato stir in the lemon juice and follow instructions on your gelato maker!
Title: Homemade Fried Flower Shaped Appetizer
Ingredients:
- 100 plain flour
- 1/4 salt
- 50 butter
- 1/2 water
- 1 2/3 coconut oil
- 1 sugar
- 1
- 50
- 1
Instructions:
1. For the dough: Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Next add approximately 1/2 of the egg yolk and the water. Mix well with your hands. Try to work quickly.
2. Wrap the dough in plastic wrap and chill for 10 -15 minutes.
3. Now take the chilled dough and roll out into a large square that is about 1/8 inch thick, using a rolling pin. Cut it into 12 round shapes (diameter 2 inches) using a pastry cutter or cookie cutter.
4. Next take 6 of the rounds and, using a sharp knife, make straight little cuts in towards the center of the circle (don’t cut all the way through the circle – you are cutting about a half inch in towards the center, kind of like bicycle wheel spokes). Then take each of the 6 cut circles and place one on top of each of the uncut dough rounds (so you have a solid round underneath, and a bicycle wheel cut round on top). You can brush a little water in the center of the plain round first, in order to help the two pieces stick together. If needed, you can also place a wooden round stick through the center of the spoke round and the bottom one, to make them stay together.
5. After that deep fry them in hot oil (over medium heat), until they are golden brown . Remove them from the oil onto absorbent paper to drain for a minute or two. As it fries, the top round should puff up like flower petals.
6. For the meringue: Place the egg white and sugar in a bowl and whip the mixture using an electric hand mixer. After 5 minutes of whipping, add food coloring. Continue to beat the mixture until stiff and standing in peaks.
7. After that take the cooled flower shaped pastries and get them ready to fill. Next put the meringue in a pastry bag with a piping tip and pipe the filling into the center of the appetizer. Next sprinkle some colored candy on top, if desired. I’ve done this in the photo above.
8. Serve and enjoy.
Title: Blackberry Dumplings
Ingredients:
- 4 -5 blackberries
- 1 sugar
- 3/4 salt
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 2 ground nutmeg
- 1/4 milk
- 2/3
Instructions:
1. Preheat oven to 400 degrees. In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 tsp salt and lemon extract. Bring to a boil.
2. Reduce heat and simmer for 5 minutes.
3. In a mixing bowl, combine the flour, baking powder, nutmeg, 1 tablespoons sugar, and remaining salt. Add the milk. Stir just until mixed. Dough will be very thick.
4. Drop by tablespoonfuls into six mounds onto the hot blackberry mixture. Bake at 400 degrees for 40 minutes. Serves 6.
5. Top with whipped cream if desired.
Title: Low Fat Sugar Cookies
Ingredients:
- 1 Splenda Sugar Blend for Baking
- 1/3 olive oil
- 1 vanilla
- 1/2 Egg Beaters egg substitute
- 2 1/2 flour
- 1/2 salt
- 1/2 baking soda
- 1/2 salt
- 1/4 skim milk
Instructions:
1. Directions:.
2. Whisk together first four ingrediants. Stir in remaining ingrediants until thoroughly mixed.
3. Chill dough at least 1 hour.
4. Roll out on floured surface to 1/8th inch thick. Cut with cookie cutters. Place on non-fat cooking sprayed cookie sheet and bake at 375 degrees 10-12 minutes or until lightly browned.
Title: Shiny Kahlua Chocolate Icing
Ingredients:
- 2 heavy cream
- 1 sugar
- 2 corn syrup
- 2 Kahlua
- 3
- 1/4
Instructions:
1. Dump all ingredients into a medium sauce pan and cook on medium heat.
2. Whisk until smooth and all ingredients have combined and melted.
3. Drizzle over cooled cake while warm.
4. Store leftover in fridge and serve with icecream!
5. ENJOY with someone you love!
Title: Puppy Chow
Ingredients:
- 6 creamy peanut butter
- 1/2 butter
- 1/2 powdered sugar
- 12
- 2
Instructions:
1. Melt butter, peanut butter, and chocolate chips together over medium heat.
2. Remove from stove and stir in cereal.
3. Put powdered sugar in a clean garbage bag, paper bag, or plastic grocery bag.
4. Add cereal to bag.
5. Shake until coated in powdered sugar.
6. Serve.
Title: Fatigmann (Norwegian Cookies)
Ingredients:
- 6 salt
- 1/2 butter
- 1/3 granulated sugar
- 1 flour
- 1/3 ground nutmeg
- 2 1/4 lemon rind
- 1/2 icing sugar
- 1
Instructions:
1. Beat together egg yolks and salt until thick and light. Beat in light cream, sugar and butter. Sift together flour and nutmeg. Add to egg yolk mixture with lemon rind. Mix well, then chill 1 hour.
2. Roll out 1/4 of the dough at a time, keeping the remaining dough chilled. Roll 1/16 inch thick. Cut in 1 1/2-inch wide strips. Cut diagonally at 4-inch intervals. Make 1 inch slit lengthwise in center of each piece. Slip one end through the slit. Fry a few at a time in deep fat (350 degrees F) for 1 to 2 minutes or until golden. Remove from fat with a slotted spoon. Drain on paper towels. Sprinkle with icing sugar. Store in an airtight container.
Title: Chocolate Brownies (Gluten Free and Sugar Free)
Ingredients:
- 1/3 coconut oil
- 1/2 cocoa powder
- 6 eggs
- 1 artificial sweetener
- 1/2 salt
- 1/2 vanilla
- 1/2
Instructions:
1. In a saucepan at low heat, melt butter and blend in cocoa powder.
2. Remove from heat and let cool .
3. In a bowl, beat together eggs, xylitol, salt and vanilla .
4. Stir in cocoa mixture.
5. Add well sifted coconut flour and whisk the batter well until there are no lumps.
6. Pour batter into a greased 8" or 9" square baking pan.
7. Bake at 350' for 30-35 minutes.
8. This recipe works best with an electric mixer or hand mixer.
9. The end product should be smooth and fluffy cake, not dense or condensed like some brownies. It makes the perfect and DELICIOUS, guilt free dessert!
Title: Perfect Potato Latkes
Ingredients:
- 3 russet potatoes
- 1 sweet onion
- 1 egg
- 4 all-purpose flour
- kosher salt
- fresh ground black pepper
- parsley
Instructions:
1. In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.
2. Add flour and mix well.
3. Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
4. Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
5. Let the mixture drain at least 15 minutes.
6. After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
7. To the starch, add the eggs.
8. Return drained potato-and-onion mixture and combine well.
9. Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
10. Preheat oven to 200 degrees. Line a baking sheet with paper towels.
11. In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
12. Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
13. Pat lightly in flour.
14. Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
15. Eat right away or keep warm in oven.
16. Serve with apple sauce or sour cream.
Title: Gluten-Free Brownies
Ingredients:
- 3/4 cocoa powder
- 2 baking powder
- 3 salt
- 1/2 stevia
- 1/4 sugar
- 1/3 eggs
- 1/3 vanilla
- 3 butter
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease 8x8 pan.
2. In a medium bowl, mix first 5 ingredients.
3. In a separate mixing bowl, beat the eggs, vanilla, sugar and Stevia. Scrape down the bowl as the Stevia can cling to the sides. Should be thicker and almost a custard color.
4. In a 2 cup glass, liquid measure cup microwave the butter and chocolate chips together 15 seconds at a time, stirring in between each 15 seconds. Continue until smooth and completely melted but not boiling or overheated. It should be warm enough that there are no lumps of chocolate left (approximately a total of 1 minute).
5. Slowly add chocolate mixture to the egg mixture, beating on low speed. Scrape down the sides. Start mixer again on low speed and slowly add the dry ingredients until well combined.
6. Pour into prepared 8x8 pan and bake for 25-35 minutes.
Title: Sandies
Ingredients:
- 1 butter
- 1/3 margarine
- 2 granulated sugar
- 2 water
- 2 vanilla
- 1 all-purpose flour
- pecans
Instructions:
1. Cream butter and sugar, add water and vanilla, mix well.
2. Blend in flour and nuts, chill 4 hours.
3. Preheat oven to 325 degrees F. Shape dough into balls or fingers on ungreased cookie sheet. Bake at 325 for about 20 minutes.
4. Remove from pan, cool slightly, roll in confectioners' sugar.
Title: Ashley's Angel Food Cake
Ingredients:
- 12 cream of tartar
- 1 1/2 salt
- 1/4 sugar
- 1 1/2 cake flour
- 1 vanilla extract
- 1 1/2
Instructions:
1. Beat egg whites (at room temp) until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle flour over egg mixture, 1/4 cup at a time, fold in carefully. Fold in vanilla.
2. Pour batter into an UNGREASED 10 inch tube pan, spreading evenly. Bake at 375F for 30 to 35 minutes or until cake springs back when lightly touched. Invert pan over a bottle, cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.
Title: Kahlua Cake With Chocolate Glaze
Ingredients:
- 1 Kahlua
- 1 sour cream
- 1 eggs
- 4 chocolate chips
- 3/4 chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 325. Mix all ingredients for cake together (except the chocolate chips) for about 4 minutes with electric mixer. Add 1°C Chocolate Chips. Pour into greased & floured Bundt Cake Pan. Bake at 325 for 50-60 minutes.
2. Once cake is cooled and transferred to a cake plate, melt remaining 1 cup of chocolate chips and whipping cream on top of stove, stirring constantly until thoroughly melted. Add more whipping cream until you achieve the desired consistency. Spread over top of the cooled cake.
Title: Kahlua Cake With Kahlua Topping
Ingredients:
- 1/2 pecans
- 1 instant chocolate pudding mix
- 1 water
- 1/2 Kahlua
- 1/2 eggs
- 1/2 butter
- 4 sugar
- 1/2 Kahlua
- 1 water
- 1/4
Instructions:
1. Preheat oven to 350 degrees; grease and flour a 10-cup Bundt pan.
2. Sprinkle chopped pecans evenly over bottom of pan; set aside.
3. In large bowl, combine cake mix and pudding mix.
4. Add water, oil, liqueur and eggs.
5. Beat at medium speed with an electric mixer until smooth.
6. Pour into prepared pan and bake for 45 minutes, or until a wooden pick inserted in center comes out clean.
7. While cake is baking, prepare Kahlua topping; in a medium saucepan, combine all ingredients.
8. Bring to a boil over medium heat; boil for 2 minutes, stirring often.
9. When cake is done baking, carefully pour hot Kahlua topping over cake.
10. Let stand in pan, for 4 hours.
11. Invert cake onto wire rack.
Title: Orange & Cherry Bread-And-Butter Pudding
Ingredients:
- 2 butter
- 1/2 dried cherries
- 1/2 rum
- 11 butter
- 1/4 milk
- 1/2 sugar
- 1 eggs
- 6 vanilla extract
- 3 orange zest
- 3 ground cinnamon
- 2 salt
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F Generously brush a large, shallow baking dish with the softened butter.
2. Place the cherries in a bowl and add enough rum just to moisten. Cut the bread into 1-inch cubes. Arrange the bread cubes in a single layer on a baking sheet, drizzle with the melted butter, and toast in the oven, stirring once or twice, until golden brown, 8-10 minutes.
3. To make the custard, bring the milk and half of the sugar to a boil in a medium saucepan. Whisk together the eggs, egg yolks, vanilla, and remaining half of the sugar in a medium bowl. Gradually add about one-third of the hot milk mixture to the eggs, stirring constantly with a wooden spoon. Add the egg mixture to the remaining hot milk. Reduce the heat to low and simmer, stirring constantly, until the custard coats the back of the spoon. Remove from the heat and strain the custard through a fine-mesh sieve. Chill the custard in an ice bath until cooled, at least 1 hour.
4. Stir the orange zest, cinnamon, and salt into the cooled custard. Drain the cherries and add them to the custard along with the toasted bread cubes. Let this mixture set until the bread cubes have soaked up the custard and softened.
5. Ladle the custard mixture into the prepared baking dish. Bake in a water bath for 65-70 minutes. Remove the dish from the water bath, wipe down the sides and bottoms of the baking dish, and place on a cooling rack for at least 1 hour. Serve warm or refrigerate until fully cooled before serving.
Title: Sweet Bastela
Ingredients:
- 2 milk
- 1/4 sugar
- 4 eggs
- 1 vanilla extract
- 1 cinnamon
- 10 phyllo pastry sheets
- 3 butter
- 2 confectioners' sugar
- 1/2
Instructions:
1. In a heavy saucepan, heat the milk and sugar to scalding.
2. Whirl the eggs in a blender while slowly pouring in the hot milk.
3. Add the vanilla and cinnamon.
4. If the custard doesn't thicken enough to coat a spoon, return it to the pan and reheat it gently, stirring constantly until it thickens. If it should curdle slightly while thickening, blend it again.
5. Refrigerate the custard.
6. Using a 7-8 inch plate as a guide, cut 2 circles from each sheet of filo.
7. On buttered baking pans, stack the filo sheets, four sheets to a stack, brushing every second sheet with melted butter.
8. Bake at 350°F for 20 minutes until the filo is golden brown.
9. Assemble the bastela. Begin with one pair of filo circles. Spread all of the jam over this bottom layer of filo and sprinkle on a few chopped almonds.
10. Add another pair of filo circles, some almonds, and some of the egg custard.
11. Continue to layer the filo, almonds, and custard until all of the ingredients are used.
12. End with a pair of filo circles.
13. Sprinkle the pastry with confectioners' sugar, cut it into 6 wedges and serve immediately.
Title: Drunken Apples - Like Famous Dave's
Ingredients:
- 24 granny smith apples
- 3 -4 white sugar
- 4 cinnamon
- 1 nutmeg
- 1/2 rum
Instructions:
1. Mix apples with sugar, cinnamon, and nutmeg.
2. Mix in rum.
3. Heat over medium heat until apple mixture is juicy and the juice boils.
4. Boil for 20 minutes over medium heat.
5. Enjoy! :).
Title: Amazing Vegan Chocolate Chip Cookies
Ingredients:
- 2 1/4 whole wheat flour
- 1 baking soda
- 1/2 salt
- 1 margarine
- 1 1/2 brown sugar
- 2 vanilla extract
- 2 1/2 semisweet vegan chocolate chips
Instructions:
1. Preheat the oven t 375 (f).
2. Mix all of the dry ingredients, excluding the chocolate chips.
3. Stir in the wet ingredients.
4. Add the chocolate chips.
5. If the batter is too dry, add 1tbs of soymilk.
6. Bake tablespoon-sized cookies on a greased cookie sheet for 7-10 minutes. Be sure to place the cookies about 2” apart, because they expand as they bake.
Title: Frozen Lemon Dessert
Ingredients:
- 3/4 margarine
- 1/4 butter
- 3/4 white sugar
- 2 eggs
- 1/3 lemon juice
- 1 1/4
Instructions:
1. Lightly grease an 8" pan.
2. Melt butter and add graham wafer crumbs.
3. Mix and press most of the crumbs in the bottom of the pan reserving a couple of tablespoons for later.
4. Combine in a sauce pan a 1/2 cup sugar, 2 egg yolks and lemon juice.
5. Cook over medium heat stirring constantly until thickened. Add a tablespoon of lemon zest (optional but great).
6. Cool.
7. Beat 2 egg whites to form stiff peaks.
8. Gradually add 1/4 cup sugar and beat until stiff.
9. Fold meringue into cooled custard together with 1 1/4 cups of whipping cream whipped.
10. Turn into prepared pan.
11. Sprinkle reserved crumbs and freeze until firm.
12. Serve frozen.
13. Keeps well in freezer.
Title: Jamaican Banana Pineapple Bundt Cake
Ingredients:
- 3 cake flour
- 1 salt
- 1 cinnamon
- 1 baking soda
- 2 bananas
- 1 sugar
- 1 1/2 eggs
- 2 vanilla
- 3
- 1 1/2
Instructions:
1. Preheat oven the 350°F.
2. Sift together dry ingredients.
3. Add the bananas, undrained pineapple/syrup, sugar, eggs, and vanilla.
4. Stir all together but do not beat.
5. Pour into greased Bundt pan.
6. Bake for approx 1 hour to 1 hour 15 minutes-keep checking for doneness when a wooden toothpick comes out clean.
7. Let cake sit in pan fro about 10 minutes then remove and cool on a rack.
8. When cake is cool, sprinkle with powdered sugar.
Title: Silky Cocoa Creme
Ingredients:
- 1/4 unflavored gelatin
- 1/4 cold water
- 1/2 sugar
- 1/3 ricotta cheese
- 1/2 skim milk
- 3/4 vanilla extract
- 1
- 1/2
Instructions:
1. In a small bowl, sprinkle gelatin over water and allow it to stand 2 minute to soften.
2. In medium saucepan, stir together sugar and cocoa. Stir in milk and cook over medium heat, stirring constantly until mixture is very hot.
3. Add gelatin mixture stirring until dissolved.
4. Pour into medium bowl.
5. Refrigerate until mixture is chilled - do not allow it to gel.
6. In blender or food processor beat ricotta and vanilla until smooth.
7. Stir into whipped topping.
8. Gradually fold into cocoa mixture.
9. Pour into a 2 cup mold.
10. Refrigerate until set.
11. Unmold.
12. This is great served with strawberries.
Title: Rhubarb Upside Down Cake
Ingredients:
- 3 rhubarb
- 3/4 sugar
- 3/4 miniature marshmallow
- 1/4 butter
- 1 sugar
- 1 egg
- 2 flour
- 2 baking powder
- 1/4 salt
- 3/4 milk
- 1 vanilla
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. In a ten inch baking dish (cast iron skillet).
3. mix rhubarb, sugar and marshmellows.
4. Sprinkle dash or two of cinnamon on top.
5. Cream together, butter, sugar egg.
6. Sift dry ingredients together.
7. Alternately add dry ingredients and milk to creamed mixture.
8. Add vanilla.
9. Pour batter on top of rhubarb mixture.
10. Bake for 40 minutes.
11. Serve with whipped cream.
Title: Cranberry Bundt Cake
Ingredients:
- 3/4 butter
- 1 1/2 margarine
- 3 sugar
- 1 1/2 eggs
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 1/2 sour cream
- 1 whole berry cranberry sauce
- 1/2 pecans
- 3/4 confectioners' sugar
- 4 1/2 water
- 1/2
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
3. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.
Title: White Chocolate Macadamia Nut Cheesecake With Caramel and Raspbe
Ingredients:
- 1 fresh raspberry
- 1/4 sugar
- 2 cornstarch
- 2 cold water
- 1 sugar
- 1 butter
- 6 heavy whipping cream
- 1/2 graham cracker crumbs
- 3/4 butter
- 1/2 sugar
- 2 vanilla extract
- 1 cream cheese
- 4 white chocolate chips
- 1
- 2
- 1/2
- 1
Instructions:
1. Raspberry sauce:
2. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
3. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
4. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two wehttp://www.food.com/members/subm/editr2eks.
5. Caramel Sauce:
6. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
7. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
8. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
9. Crust:
10. Grind 1/4 cup macadamia nuts in a blender.
11. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
12. Mix and press over bottom of 8 inch pan.
13. Filling:
14. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
15. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
16. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
17. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
18. Cover with foil and chill until cold 2 hours to 1 day or overnight.