lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread
Ingredients:
- 3/4 shortening
- 2 eggs
- 2 1/2 all-purpose flour
- 1 ginger
- 3/4 brown sugar
- 3/4 sorghum
- 2 1/2 baking powder
- 3/4 nutmeg
- 1 buttermilk
- 1/2 raisins
Instructions:
1. Cream together shortening, eggs, sugar and syrup; add buttermilk.
2. Sift dry ingredients together and add to wet mixture.
3. Mix well, pour into a greased and floured pan.
4. Bake at 350° for 40 minutes or until done.
Title: Wicklewood's Spicy Gluten Free Walnut and Date Cake
Ingredients:
- 4 self-raising flour
- 4 dates
- 4 water
- 2 butter
- 2 light brown sugar
- 2 golden syrup
- 2 1/2 milk
- 1 1/2 walnuts
- 1 egg
- 1 walnut oil
- 1 treacle
- 1 cinnamon
- 1 ginger
- 1 nutmeg
- 1/2 baking powder
- 2 lemon
- 1 1/2 butter
- 1 walnuts
- 1 cinnamon
- 1/2
Instructions:
1. Preheat oven to 180.
2. Grease and lightly flour a 1lb loaf tin.
3. Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
4. In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
5. Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
6. Sift in the flour, baking powder and spices and mix well.
7. In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
8. Remove from heat and puree with a blender until smooth.
9. Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
10. Spread the date puree over the cake mix, almost to the edges of the tin.
11. Cover with the remaining cake mix.
12. Bake for 25 mins, don’t remove from tin.
13. Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
14. Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.
Title: Jessica's Marshmallow Clouds
Ingredients:
- 3 all-purpose flour
- 2/3 baking soda
- 1/2 white sugar
- 1 light brown sugar
- 1 salted butter
- 1 eggs
- 2 vanilla extract
- 2 miniature marshmallows
- 2
- 8
Instructions:
1. Preheat oven to 400 degrees.
2. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
3. Place the marshmallows back into the freezer between each batch of cookies.
4. In a medium bowl combine flour, cocoa and baking soda.
5. Set aside.
6. Combine sugars in a large bowl.
7. Using an electric mixer, blend in butter, scraping down the sides of the bowl.
8. Add eggs and vanilla, and beat at medium speed until light and fluffy.
9. Add the flour mixture and chocolate chips, and blend at a low speed until combined.
10. Batter will be very stiff.
11. Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
12. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
13. Place balls on ungreased baking sheets, 2 inches apart.
14. Bake 8 to 10 minutes.
15. Cool on pan 2 minutes, then transfer to a cool flat surface.
Title: Moms Best Ever Brownies
Ingredients:
- 2 butter
- 1/2 eggs
- 2 sugar
- 1 vanilla
- 1 flour
- 1/2 salt
- 1/8 walnuts
- 3/4
Instructions:
1. melt chocolate and butter into small sauce pan over low heat, cool.
2. beat eggs in small bowl with electricmixer. gradually beat in sugar until fluffy and thick. stir in chocolate mixture and vanilla.
3. fold in flour and salt until well blended; stir in walnuts. spread evenly in an 8X8X2 inch sprayed baking pan.
4. bake in 350 degree oven for 30 minutes until shiny and firm on top.
Title: Pumpkin Bread
Ingredients:
- 1 pumpkin puree
- 4 eggs
- 1 water
- 2/3 granulated sugar
- 3 all-purpose flour
- 2 whole wheat flour
- 1 1/2 vanilla extract
- 1 baking soda
- 2 salt
- 1 ground cinnamon
- 1 1/2 ground nutmeg
- 1 ground cloves
- 1/2 ground ginger
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour three 9-1/4 x 5 1/4 inch loaf pans.
2. In a large bowl, mix the pumpkin puree, eggs, oil, water, vanilla extract and sugar until well blended.
3. In a separate bowl, add the two flours, baking soda, salt, and spices and stir using a fork.
4. Stir the dry ingredients into the wet ingredients just until blended. Pour into the prepared pans.
5. Bake for 40 - 50 minutes or just until a cake tester inserted in the centre comes out clean. Cool the pans on a wire rack. Remove bread from pans once cooled.
Title: KAF- Apple Upside-Down Cake
Ingredients:
- 2 apples
- 4 butter
- 3/4 light brown sugar
- 2 cider
- 1/4 ground cinnamon
- 1/2 light corn syrup
- 3/4 brown sugar
- 1 cider
- 2 eggs
- 2 ground cinnamon
- 1 1/2 ground ginger
- 1/4 ground cloves
- 1/8 salt
- 1/2 baking soda
- 1 unbleached all-purpose flour
- 1 1/2 apple
- 1 pecans
- 3/4 walnuts
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
2. Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
3. Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4. TOPPING:
5. Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
6. Pour 1/2 cup of the syrup mixture into the prepared pan (over the apples), and set the rest aside.
7. CAKE:
8. Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
9. Mix the flour with the baking soda, and stir it into the batter.
10. Add the chopped apple and nuts, and mix until just blended.
11. Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
12. Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
13. Remove the cake from the oven, and run a thin spatula around the edge to loosen.
14. Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up.
15. Scrape out any sauce that remains in the pan, and spread it over the cake.
16. Reheat the reserved topping if needed.
17. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
18. Pour the sauce over the cake.
19. Serve cake warm or at room temperature, with whipped cream if desired.
Title: The World's Best Vermicelli Kheer
Ingredients:
- 650 milk
- 250 sugar
- 1 3/4 green cardamoms
- 8 unsalted butter
- 3/4 saffron strands
- 3 -5 water
Instructions:
1. If using chilled milk, heat it in a large pot until it comes to the half boiled stage. You can use a candy thermometer if you wish. If using milk that was kept unrefrigerated for atleast an hour, then all you need to do is warm it a little and keep it aside.
2. Put the softened butter in a large pot.
3. Allow it to melt on low-medium heat watching it so that it does not burn.
4. Once the butter has melted, add vermicelli to the pot and stir-fry on medium heat for a few minutes until the vermicelli has cooked.
5. Please taste the vermicelli now to ensure it is completely cooked and not raw because once you add the sugar to it, if it was uncooked then it will remain that way. So you have to be very careful at this point and taste it to be sure it has cooked.
6. Once the vermicelli is completely cooked, add sugar and crushed cardamoms. Mix thoroughly.
7. Allow it to cook for 2-3 minutes on low flame.
8. Add water and stir well.
9. Now, you can increase the heat and allow it to come to a boil.
10. Lower heat and let it cook on simmer for a few minutes.
11. Add saffron strands and the warm milk.
12. Mix well and allow it to cook for a few minutes(5-8 minutes) on medium heat.
13. Remove from heat and serve warm.
14. Some like to have it chilled, so it is entirely your choice how you wish to serve this.
15. Subramaniam recommends serving it while it is warm but I enjoy it better cold.
Title: Banana Split Dessert
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 2 margarine
- 2 cream cheese
- 2 powdered sugar
- 3 -4 eggs
- 1 bananas
- 1 crushed pineapple
- 3/4 Cool Whip
- 1 pecans
- maraschino cherry
Instructions:
1. Combine graham crackers and butter.
2. Line 9 x 13 baking dish with this.
3. Beat cream cheese, eggs, and powdered sugar on med for 10 min.
4. Pour over crust and bake@ 325 degrees for 15 min.
5. Cool completely.
6. Layer sliced bananas.
7. Then cover with drained pineapple.
8. Cover with cool whip Sprinkle with pecans and halved cherries.
9. Best refrigerated overnight.
Title: Irish Tea Cake
Ingredients:
- 4 2/3 flour
- 2 1/2 currants
- 2 1/2 baking powder
- 1 1/4 butter
- 2 1/2 sugar
- 1 1/2 vanilla
- 3 lemon juice
- 4 eggs
- 1 1/4 milk
- 1 powdered sugar
- 1 lemon juice
Instructions:
1. Preheat oven to 325 degrees. Grease and flour 2 9 inch loaf pans.
2. Place 2/3 cups of flour in medium sized bowl. Add currants and toss well to coat. Set aside.
3. Sift together remaining flour and baking powder onto wax paper.
4. Beat together butter, sugar, lemon juice and vanilla in large bowl with electric mixer until light and fluffy. Beat in eggs one at a time.
5. Add sifted dry ingredients alternately with milk in 3 or 4 additions, beginning and ending with dry ingredients. mixing after each addition only enough to just combine ingredients. Fold in the flour coated currants along with any flour left in bowl after coating them. Spoon batter into pans, smooth tops.
6. Bake at 325 degrees for 1 hour and 25 minutes or until loaves are lightly browned, springy to the touch and pulling away from sides of pan. Cool in pans 15 minutes, remove from pans and allow to cool completely on wire racks.
7. For Glaze:
8. Whisk together powdered sugar and lemon juice mixture until glaze like consistency, using less or more lemon juice mixture to achieve desired effect.
9. Drizzle over loaves to coat evenly, allow glaze to harden before slicing. Slice thin to serve.
Title: Raw Oatmeal Goji Cacao Cookies
Ingredients:
- 2 oats
- 1/2 hazelnuts
- 1/2 cashews
- 1/4
- 1/2
Instructions:
1. Using a food processor, blend the soaked oat groats in a food processor until the batter comes together. Put into a large bowl.
2. In the food processor pulse the almonds (or hazelnuts) until you have a course chop. Remove and add to the oat groats.
3. Add the goji berries, cacao nibs and your sweetner. Keep in mind the sweetner will affect the taste, but it probably will be good no matter which one you use.
4. Also the liquid sweetener will make this very very sticky. If you want to cut back on the sweetener that wouldn't hurt.
5. Mix all the ingredients in the bowl well.
6. Grind the cashews to a fine powder. Be careful not to let them grind too long, you don't want cashew butter.
7. Put the cashews in a flat bowl and spread it out evenly on the bottom.
8. Using a tablespoon measure scoop out some of the oat mixture and put it in the cashew powder and roll to coat.
9. When done all the little balls, put them into the dehydrator to dry. Use the plastic mesh sheets for these, not the slippery teflex ones.
10. Drying can take up to 12 hours at 110'F, depending on how thick your cookies are.
11. Pat each ball down to the desired thickness. Also how dry it is in your house can affect the drying time, so check them now and again during the first 6 hours.
12. At about 6 hours flip the cookies and dry another 6 hrs if necessary.
13. These look so pretty with the bright goji berries and the dark cacao nibs. Its very festive! You could also add some dried cranberries/blueberries or whatever you have in the pantry.
14. Bon Appetit!
Title: Traditional Pumpkin Bread Pudding
Ingredients:
- 1 raisins
- 1/2 eggs
- 3 solid-pack pumpkin
- 3/4 light brown sugar
- 1/2 heavy whipping cream
- 3/4 vanilla
- 1 pumpkin pie spice
- 1 brown sugar
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. Coat an 8" square glass baking dish with butter.
3. Slice the bread and remove the crust. Cut into 1" cubes. Place the cubes into the baking dish and sprinkle raisins (optional) over the top.
4. Whisk the eggs in a large bowl.
5. Add pumpkin, milk, brown sugar, whipping cream, vanilla and pumpkin pie spice to the eggs. Whisk until well blended.
6. Pour pumpkin mixture over bread. Let stand 15-20 minutes, occasionally pushing down the bread cubes as they soak with a spoon.
7. Sprinkle the remaining brown sugar over pudding.
8. Place 8" square baking dish into a larger glass baking dish or roasting pan.
9. Place pans on middle oven rack and pour hot water in bigger pan until it reaches halfway up the outside of the square dish with pudding in it.
10. Bake until puffed and golden brown on top and toothpick inserted into the center comes out clean; about 45-50 minutes.
11. Remove from water bath and set on wire rack to cool for 15 minutes before serving.
12. Serve with whipped cream, if desired.
Title: Mary's 2nd Day Cake
Ingredients:
- 18 1/4 water
- 1 1/3 eggs
- 1/3 instant vanilla pudding
- 3 crushed pineapple
- 2 milk
- 1 cream cheese
- 4 Cool Whip
- 2
- 1
Instructions:
1. Blend dry cake mix, water, oil and eggs in large bowl at low speed until moistened; beat for 2 minutes at medium speed.
2. Put batter into 2 - 9 inch round - greased and floured pans. Bake at 350 degrees for 28-31 minute
3. Mix pudding, milk and cream cheese together until it is the same consistency as pudding.
4. Once the cakes are done let them cool. Place one cake on a serving platter. Spread the crushed pineapple on the bottom cake. Place the next cake on top of the bottom cake and pineapple mixture. Place the pudding mixture on top of the cake and then frost the whole cake with the cool whip.
5. ** This is more flavorful if made 1-2 days prior to serving and kept refrigerated.
Title: "gardener's" Easy Rhubarb Cobbler
Ingredients:
- 1 flour
- 1/4 cinnamon
- 1/4 salt
- 1 butter
- 1/4 milk
- 1 egg
- 1/2 sugar
- 1 strawberry gelatin
- 2 flour
- 3 rhubarb
- 1/4 powdered sugar
Instructions:
1. Spray a 9 inch pan and set aside.
2. Start oven at 375.
3. Make a crust:
4. Cut the butter into the flour,cinnamon & salt. Mix in the milk & egg. Knead with a fork and pat into a 9 " round. Place into prepared pan.
5. Place the rhubarb onto the crust and set aside.
6. Into a med. bowl mix together the sugar and strawberry gelatin. Pour over the rhubarb and bake for 35-40 minute Remove from oven and dust with powdered sugar if desired.
7. Makes 8 servings.
Title: Flourless Espresso Chocolate Cake
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 1 eggs
- 1 hot water
- 8 raspberries
Instructions:
1. Preheat oven to 350 degrees, line bottom of 9 inch cake pan with 2 inch sides with parchment paper.
2. Bring butter, espresso, and sugar to boil, stirring to disolve sugar.
3. Remove pan from heat, add chocolate and whisk until smooth, cool slightly.
4. Whip eggs until blended. Stir eggs into chocolate mixture until well blended, do not whip.
5. Pour batter into prepared cake pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to go halfway up sides of cake pan.
6. Bake for 45 minutes. Chill cake overnight in refridgerator.
7. Invert pan onto serving platter (first cut around edges to loosen cake).
8. May garnish with dusting of cocoa powder and raspberry sauce.
Title: Margarita Slices
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/8 baking soda
- 4 vanilla
- 2 all-purpose flour
- 1/2 walnuts
- 1 1/2 lime peel
- 3/4
- 1
- 3
Instructions:
1. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2. Add granulated sugar and baking soda; beat until combined.
3. Beat in tequila, liqueur, and vanilla.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in remaining flour, walnuts, and lime peel with a wooden spoon.
6. Stir in food coloring to make desired color.
7. Shape dough into a 6-inch-long log.
8. Roll log in coarse sugar.
9. Wrap in plastic wrap or waxed paper, and chill for 4 hours or until firm.
10. Cut dough into 1/4-inch-thick slices; cut each slice in half crosswise.
11. Place slices 1 inch apart on an ungreased cookie sheet.
12. Bake for 8 to 10 minutes or until edges are lightly browned.
13. Transfer cookies to wire racks and cool.
Title: Sugar Cookies With Buttercream Frosting
Ingredients:
- 1/2 shortening
- 1 egg
- 1 vanilla
- 1 sugar
- 2 flour
- 1 baking powder
- 1/2 salt
- 3 milk
- 1/3 butter
- 3 margarine
- 1 1/2 confectioners' sugar
- 2 vanilla
- milk
Instructions:
1. Cream together shortening, egg, vanilla and sugar.
2. In a separate bowl, sift together the flour, baking powder and salt. Add the flour mixture to the creamed mixture in three phases, alternating with the three tablespoons of milk.
3. Chill in the refrigerator for at least 20 minutes. At this point the dough can be kept overnight in the fridge or for several months in the freezer.
4. Preheat the oven to 375 degrees. Flour a smooth surface, and roll the dough to 1/4 inch, working with about half the dough at a time. Put the remaining dough in the fridge to stay chilled. Cut out the cookies with cookie cutters of your choice.
5. Place cut-out cookies on a cookie sheet, and bake for 8-10 minutes.
6. Allow cookies to cool before decorating with frosting.
7. Buttercream Frosting: Cream softened butter and sugar. Beat in vanilla and milk, adding milk by teaspoons and beating until frosting is smooth and of desired spreading consistency.
Title: Triple-Layer Chocolate Cake
Ingredients:
- 2 instant coffee granules
- 1 water
- 1 eggs
- 3 sour cream
- 2/3 butter
- 1 confectioners' sugar
- 1 milk
- 1 1/3
- 1 3/4
- 3
Instructions:
1. Preheat oven to 350 degrees; coat 3 (9-inch) round pans with cooking spray.
2. Stir coffee granules into 1 cup water.
3. At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined.
4. Increase speed to medium-high; beat 2 minutes.
5. Stir in mini chips.
6. Divide batter between pans.
7. Bake 20-22 minutes or until pick inserted into centers comes out clean.
8. Cool 10 minutes; remove from pans to racks; cool.
9. At medium-high speed, beat butter and melted chips until fluffy.
10. Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
11. Place 1 cup frosting in pastry bag with large rosette tip.
12. Place 1 cake layer on serving plate; spread with 3/4 cup frosting.
13. Top with second cake layer; spread with 3/4 cup frosting.
14. Top with remaining layer; spread top and sides of cake with remaining frosting.
15. Pipe rosettes around edge of cake.
16. If desired, sprinkle with chocolate sprinkles.
Title: Christmas-Flavoured Biscotti (Chocolate-Coconut Biscotti)
Ingredients:
- 2 eggs
- 2/3 sugar
- 1/2 baking powder
- 1/2 salt
- 1 vanilla extract
- 2 unbleached all-purpose flour
- 1 sweetened coconut
- 1 bittersweet chocolate
- 1 3/4 peppermint
Instructions:
1. Preheat the oven to 350-degrees.
2. Beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
3. Gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
4. Transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick).
5. Smooth the top with a wet dough scraper.
6. Bake the dough for about 25 minutes, until just turning golden.
7. Remove from oven and let cool, up to 25 minutes.
8. Five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
9. (This makes slicing the biscotti easier.).
10. Reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices. Try to cut straight up and down, so they don't fall over during their second session.
11. Set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden. Remove, and place on a rack for cooliing. These will crisp as they cool.
12. Dip half of each finished, cooled biscotto in the melted chocolate. Place on a rack over parchment or wax paper and allow chocolate to set before serving.
13. Store in an airtight container to keep crisp. If they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.
14. These can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.
Title: Nutty White Chocolate and Peach Oatmeal Cookies
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 unsalted butter
- 1/4 light brown sugar
- 1/4 dark brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 1/2 rolled oats
- 1/2 walnuts
- 1/2 white chocolate chips
- 1/2
Instructions:
1. Position racks in the upper and lower thirds of the oven and preheat to 350.
2. In a small bowl, whisk flour, baking soda and salt. In a stand mixer cream the butter and sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, peaches, nuts and chips, mix until combined.
3. Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
4. Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.
Title: English Trifle - Guy Attwood
Ingredients:
- 8 sugar
- 20 cornstarch
- 6 vanilla
- 1/2 nutmeg
- 5 cream sherry
- 1 frozen raspberries
- 1/4
- 1
- 1 -2
- 3/4
- 1
Instructions:
1. This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is relatively original, or as original as any type of recipe such as this can be. It is not only addictive and decadent but pretty to look at as well. This is a special occasion dessert.
2. Whisk yolks in a medium saucepan.
3. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 or 2 minutes.
4. Blend in whole milk, whipping cream and cornstarch; mix.
5. Place over medium low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
6. Remove from heat and stir until slightly cooled.
7. Blend in vanilla and nutmeg.
8. Transfer to a bowl; repeat process for the two required for the trifle.
9. ASSEMBLY:
10. Whip the cream as your MaMa or Daddy taught you to do.
11. In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides.
12. Break 1/2 of the cakes into bite sized pieces and drop randomly all over the cream.
13. Drizzle sherry over all.
14. Drop dollops of jam and slightly less than half of the drained raspberries over the cake.
15. Drizzle 1/2 of the thick but liquid custard over all.
16. Repeat for the next layer, reserving some raspberries for the top.
17. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.)
18. Finally, completely cover the top with the remaining whipped cream.
19. Drizzle a little chocolate on top in any pattern you think looks good.
20. Add a few raspberries and stand back to receive raves.
21. To serve, merely scoop down and place on a pretty plate.
22. NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.