lumicero/recipes-ing2inst huggingface dataset:
Title: Uncle Bill's Scotch Shortbread Cookies
Ingredients:
- 8 all-purpose flour
- 1 baking powder
- 1 salt
- 4 butter
- 2 granulated sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, sift flour with baking powder and salt.
3. In a separate mixing bowl, mix together butter, sugar and almond extract; beat until very light and fluffy.
4. Combine butter mixture with flour and mix by hand until dough is very smooth.
5. If dough is too hard to handle, refrigerate for about 1/2 hour to chill.
6. Form dough into 1 inch balls.
7. Place dough balls on ungreased cookie sheets.
8. Flatten to desired thickness, about 1/4 inch thick using the bottom of a drinking glass preferably with a pattern on the bottom.
9. Bake in preheated 350 F oven for 20 minutes or until light golden brown.
10. DO NOT OVERBAKE.
11. Store cookies in a container with lid.
Title: Sweetened Condensed Milk Substitute
Ingredients:
- 1 evaporated milk
- 1 1/4 sugar
Instructions:
1. Combine ingredients in a saucepan.
2. Stir over medium heat until sugar is dissolved; cool.
3. May be refrigerated for several days.
Title: Cream Sandwich Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 flour
- 2 1/4 vanilla
- 1 butter
- 2 powdered sugar
- 1 1/4 vanilla
- 1/2
- 4 -5
Instructions:
1. Add to creamed butter the brown sugar, and cream well.
2. Blend in egg yolk.
3. Add flour and vanilla.
4. Chill.
5. Shape into balls the size of a marble.
6. Flatten to 1/8 inch thickness.
7. Bake at 325 degrees for 8 to 10 minutes or until browned very lightly.
8. Place cookies together with frosting, sandwich style.
9. For frosting, brown butter slightly.
10. Remove from heat and blend in powdered sugar.
11. Add vanilla and cream.
12. Cream well.
Title: Tammy's Famous Pink Stuff ( Cherry Pie Filling Pineapple Dessert
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 sweetened condensed milk
- 1 Cool Whip
Instructions:
1. Mix all ingredients together, real good.
2. Chill for at least an hour.
3. (At my house it never gets chilled for an hour, they get into it right away).
Title: Mexican Flan (Baked caramel Custard)
Ingredients:
- 1/2 sugar
- 6 eggs
- 3 milk
- 1/2 sugar
- 1 1/2 vanilla
- 1
Instructions:
1. Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
2. Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
3. In a large mixing bowl, lightly beat the eggs.
4. Stir in milk,1/2 cup sugar, vanilla and orange peel.
5. Place caramel coated ring mold in another pan and place on an oven rack.
6. Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
7. Bake at 325Ffor close to l hour or until a knife comes out clean.
8. Cool flan on a wire rack, Chill for at least 3 1/2 hours.
9. To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
10. Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
11. Spoon the caramel that may remain in the mold on top of the flan.
12. Pile sliced fruit in the center and serve.
Title: Strawberry Daifuku
Ingredients:
- 50 rice powder
- 50 sugar
- 90 water
- 1/2 fresh strawberries
- 100
- 10
Instructions:
1. Divide koshian into 10 pieces and roll them up into balls.
2. Flatten koshian balls and wrap each strawberry in one of the flattened an pieces.
3. In a bowl, stir the shiratama powder and sugar in a microwave safe bowl.
4. Stir in the water until well blended.
5. Cover the bowl completely and cook for 3 minutes in the microwave oven.
6. While the microwave is going, prepare a cookie sheet by spreading out the 1/2 cup of katakuriko.
7. Now, get the daifuku out of the microwave and mix it vigorously until the dough becomes transparent Scrape the dough out onto the prepared cookie sheet and divide the dough into 10 pieces.
8. Flatten each daifuku dough piece into a circle and wrap around the prepared koshian-strawberry ball.
9. Gently pinch the edges to seal.
10. Enjoy.
Title: Raspberry Cake ( German )
Ingredients:
- 2 eggs
- 2 warm water
- 6 sugar
- 1 salt
- 1 all-purpose flour
- 7 cornstarch
- 6 raspberries
- 1 1/2 sugar
- 3/4 gelatin
- 2 water
- 1/2 sugar
- 1
- 2
- 1
Instructions:
1. NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
2. Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
3. Preheat oven to 350°F (180 C).
4. Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
5. In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
6. Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
7. With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
8. Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
9. Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
10. For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
11. For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
12. Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
13. Serve immediately, cut into 12 wedges.
14. NOTE: If you can't serve it right away stabilize cream before assembling the cake:
15. Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).
Title: Meringue Snowman
Ingredients:
- 8 coarse salt
- 1 granulated sugar
- 1 confectioners' sugar
- 1 sugar
- 11 almond paste
- 13 bittersweet chocolate
- 2 heavy cream
Instructions:
1. Preheat oven to 200 degrees F.
2. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar.
3. Whisk until stiff.
4. Fold in remaining granulated sugar and confectioners' sugar.
5. Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip.
6. On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body.
7. Pipe meringue into a"c-shape" on top of body, forming arms.
8. Pipe a 1 1/2-inch mound in center of arms to form a head.
9. Repeat to form 7 more snowmen.
10. Sprinkle snowmen with pearl sugar.
11. In a small bowl, combine remaining meringue and a few drops of red food coloring.
12. Transfer to a small parchment cone or a small pastry bag fitted with a#2 tip.
13. Pipe a red nose onto each snowman.
14. Bake snowmen until the outside is set yet the inside is still soft, about 30 minutes.
15. Remove from oven and let cool.
16. When cool, remove the inside of each snowman with a spoon and discard.
17. Return to oven and bake until firm, 1 to 1 1/2 hours.
18. Make sure the snowmen remain white and do not begin to color.
19. Once firm, remove from oven and set aside to cool.
20. Meanwhile, roll 7 ounces almond paste to a thickness of 1/2-inch.
21. Using a 3/4-inch cutter, cut out 8 circles.
22. Using a toothpick, dip each almond paste circle into melted chocolate.
23. Transfer circles to a parchment-lined baking sheet.
24. Swirl to form the border of hat.
25. Repeat with remaining circles and let cool completely.
26. Reserve 1/4 cup chocolate for decorating.
27. In a large bowl, combine remaining chocolate and heavy cream.
28. Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip.
29. Pipe mousse into cooled snowmen.
30. Add a few drops of red food coloring to remaining 4 ounces almond paste.
31. Knead until completely combined.
32. Roll to 1/8-inch thick.
33. Cut into 8 (8 by 1/2-inch) strips to form scarves.
34. Place scarves around snowmen and top with cooled hats.
35. Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a#1 tip.
36. Pipe eyes, mouths, and buttons on each snowman.
37. Serve immediately.
Title: Poppy Seed Sugar Cookies (Food Processor)
Ingredients:
- 2 eggs
- 3/4 sugar
- 1/2 vanilla
- 2 baking powder
- 1/4 flour
- 2 poppy seed
- 3 sugar
- 1/3
Instructions:
1. Set oven to 375 degrees.
2. Fit processor with steel blade and process the eggs with sugar, oil, juice and vanilla until blended (about 3-5 seconds).
3. Add in flour, baking powder and poppy seeds; process until just blended using on/off pulses (do not over mix!).
4. Divide the dough into 4 equal pieces.
5. Cover the dough with plastic wrap and let sit at room temperature for 15 minutes before rolling out.
6. Roll each piece on a lightly floured surface into a rectangle (about 1/8-inch thick).
7. Using assorted cookie cutters, cut into different shapes.
8. Carefully coat each cookie in sugar.
9. Place sugar-side up on a greased cookie sheet.
10. Bake for 8-10 minutes or until golden brown.
11. Cool slightly on baking sheet then transfer to a rack to cool.
Title: Berries & Cream Cake
Ingredients:
- 1 milk
- 3/4 eggs
- 2 sugar
- 2 lemon peel
- 1/4 berries
- 2 lemon peel
- 3
Instructions:
1. Heat oven to 350°F Grease and flour 15x10x1-inch jelly-roll pan; set aside. Combine cake mix, milk and eggs in large bowl. Beat at low speed for 30 seconds. Increase speed to medium. Beat, scraping bowl often, until well mixed.
2. Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
3. Beat whipping cream in large bowl at high speed until soft peaks form. Add sugar and lemon peel; continue beating until stiff peaks form.
4. Trim edges of cake. Cut cake crosswise into three equal pieces. Place 1 cake piece on serving platter. Spread 1/3 filling over top; arrange 1/3 berries over filling. Repeat with remaining cake layers, filling and berries. Cover; refrigerate until serving time.
5. To serve, cut into slices. Garnish with grated lemon peel, if desired.
6. TIP: Already prepared pound or angel food cake loaves can be purchased for an even easier dessert. Just spoon the filling and berries over slices of cake.
Title: Buttermilk Spice Cake
Ingredients:
- 1/2 shortening
- 1 brown sugar
- 2 eggs
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1/2 allspice
- 1 buttermilk
- 1 raisins
- 1/2 walnuts
Instructions:
1. Cream shortening and brown sugar. I would do 1/4 cup shortening and 1/4 cup butter.
2. Add eggs.
3. Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice together.
4. Add wet and dry ingredients alternately.
5. Stir in raisins and walnuts.
6. Place batter in lightly greased and floured pan.
7. Bake at 350 degrees Fahrenheit for 25 minutes in a 13x9 pan. I think this cake would do better in a smaller, taller cake pan but you would have to bake it longer. Bundt pan takes 45 minutes or thereabouts.
Title: Crock Pot Bread Pudding
Ingredients:
- 8 eggs
- 4 milk
- 2 granulated sugar
- 1/2 butter
- 1/4 margarine
- 1/2 ground cinnamon
- prepared vanilla pudding
Instructions:
1. Place bread cubes in a greased crock pot.
2. In a bowl, beat eggs and milk; stir in sugar, butter and cinnamon. Pour over bread; stir. Cover and cook on HIGH for 1 hour.
3. Reduce heat to LOW, cook for 3 to 4 hours or until a thermometer reads 160 degrees F. Makes about 4 to 6 good sized servings.
4. For a sauce to go over the warm pudding, use prepared vanilla pudding thinned down with water or milk to the consistency of your liking like gravy.
Title: Gluten-Free Bittersweet Decadence Cookies
Ingredients:
- 1/4 baking powder
- 1/4 salt
- 1/8 bittersweet chocolate chips
- 8 unsalted butter
- 2 eggs
- 2 granulated sugar
- 1/2 pure vanilla extract
- 2 pecans
- 1 bittersweet chocolate chips
- 6 parchment paper
- 2
Instructions:
1. Preheat your oven to 350*F.
2. In a bowl, mix the flour, baking powder, and salt, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a medium microwavable bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to microwave and stir until the chips have melted and the mixture is smooth, set aside.
3. In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of just barely simmering water using it as a double broiler. Continue to whisk everything until the mixture is lukewarm.
4. Combine the egg and chocolate mixture (should be lukewarm) stirring until they are well combined.
5. Add the flour mixture, 6 ounces chocolate chips, and pecans. The batter will look like thick cake batter. Don't worry, after they bake they will look like and taste like cookies!
6. Scoop the dough (it will look wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper, 2 inches apart.
7. Bake 14 minutes until the surface of the cookies looks dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes.
Title: Cowboy Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 brown sugar
- 1/2 sugar
- 2 rolled oats
- 2 1/2 coconut
Instructions:
1. Pour all the ingredients into a gallon-size reclosable bag. Mix thoroughly. Attach recipe instructions to bag.
2. Beat together:
3. 1 c butter until fluffy.
4. 2 eggs.
5. 1 tsp vanilla.
6. Stir in the ingredients in this mix, until well blended. With 1/4 c measure, scoop cookie dough onto an ungreased baking sheet. Use a wet glass to press each cookie and flatten it. Bake at 350 for 13 to 15 minutes.
Title: Gevuldekoek - Filled Cake
Ingredients:
- 1/3 butter
- 1/8 salt
- 1/2 sugar
- 4 baking powder
- 1 flour
- 1 milk
- 1/4 confectioners' sugar
- 4 milk
- 1 sugar
- 3/4 cornstarch
- 1 salt
- 2 egg
- 1 vanilla extract
- 1/8
- 1
Instructions:
1. Preheat oven to 325°F.
2. Cream butter, salt and sugar; add egg yolks and blend well.
3. Sift baking powder with the flour and add to the egg mixture alternatively with the milk and beat well.
4. Line two 8" layer cake pans with waxed paper and spread batter into them equally.
5. To the beaten egg whites, add sugar gradually and continue beating.
6. Spread meringue over cake batter, sprinkle with almonds and bake for 25 minutes.
7. Increase heat to 350F and bake for 30 minutes longer.
8. Allow cakes to cool in pans.
9. To make the custard, heat milk in a double boiler.
10. Mix sugar with cornstarch and salt, blend with a little of the milk; return to double boiler and cook for ten minutes, stirring as needed.
11. Pour a little over the egg, return all to double boiler and cook for two minutes stirring constantly; add vanilla.
12. Cool.
13. Place one layer of cake meringue side down on a serving plate, cover with cooled custard and place second layer of cake on top, meringue side up.
14. Garnish with whipped cream, if desired.
Title: Coconut-Rum Souffles With Chocolate-Rum Sauce
Ingredients:
- 3 milk
- 1 1/2 sweetened flaked coconut
- 6 eggs
- 1 1/4 sugar
- 1/2 all-purpose flour
- 2 dark rum
- 1 vanilla extract
- 8 confectioners' sugar
- 1/2 bittersweet chocolate
- 2 dark rum
Instructions:
1. Butter ten 2/3-cup soufflé dishes (or ramekins); dust with sugar; arrange on a baking sheet.
2. Combine milk and 1 cup coconut in medium saucepan; bring to boil; remove from heat and cover; let stand 30 minutes; strain; discard coconut (or make up some rice pudding and stir it in); return milk to saucepan and boil until reduced to 2 cups, about 15 minutes (can be made 1 day ahead; cover and chill).
3. Preheat oven to 425°F.
4. Whisk yolks, 1 cup sugar and flour in large saucepan until blended; gradually whisk in milk and rum; bring to boil over medium heat, whisking constantly; pour into large bowl; stir in vanilla; cool custard until warm, stirring occasionally, about 8 minutes.
5. Beat whites in large bowl to soft peaks; gradually add ¼ cup sugar; beat until stiff but not dry; fold 1/3 of whites into warm custard; fold in remaining whites; fill soufflé dishes halfway with batter; sprinkle 1 ½ tsps coconut over each; spoon remaining batter over, dividing equally; top each with about ½ tsp coconut.
6. Place baking sheet with soufflés in oven and bake soufflés until puffed and golden, about 15 minutes; sift confectioners’ sugar over them; serve immediately, passing warm chocolate sauce separately; Remember – A SOUFFLE WAITS FOR NO ONE!
7. For Chocolate-Rum Sauce: Stir chocolate and cream in medium saucepan over low heat until melted and smooth; mix in rum.
Title: Bailey's Irish Delight
Ingredients:
- 2 unsalted butter
- 6 chocolate chips
- 3 eggs
- 5 milk
- 3 Baileys Irish Cream
- 2 1/2 heavy cream
- chocolate
Instructions:
1. Place the butter, chocolate and eggs in a blender or food processor.
2. Heat the milk and liqueur in a saucepan over medium heat until almost boiling.
3. Pour the hot liquid into the food processor and blend on low speed, gradually increasing the speed as the chocolate melts.
4. Process until the mixture is smooth.
5. Alternately, melt the butter and chocolate, then whisk in the eggs and hot milk/liqueur mixture.
6. Pour into 4 glasses and chill for at least 3 hours.
7. Decorate each dessert with a swirl of cream and chocolate before serving.
Title: Bananas Tchoupitoulas
Ingredients:
- 3 water
- 1 sugar
- 1 honey
- 1 orange
- 1/2 cornstarch
- 1 water
- 6 bananas
- 1 vanilla extract
- 1/2 butter
- 2 rum
Instructions:
1. In small saucepan mix 3 cups water with sugar, honey, and orange slices. Heat to a boil.
2. Dilute cornstarch in 1 cup of water to make a slurry.
3. Slowly incorporate cornstarch slurry into sugar/honey/orange mixture until you get your desired consistency. Remember that it will not thicken fully until it comes to a boil. You might have to adjust the amount of slurry needed.
4. Simmer for about 15 minutes.
5. When ready to serve, remove orange slices. Then add bananas, vanilla extract, butter and rum. Stir gently and serve.
Title: Maple Syrup Mousse
Ingredients:
- 1 maple syrup
- 4 eggs
- 1 gelatin
- 1/4 warm water
- 1
Instructions:
1. Dissolve gelatine in the warm water.
2. Beat egg yolks until light yellow and thick.
3. Heat the maple syrup until boiling point (do not boil).
4. Whisk the dissolved gelatine into hot maple syrup.
5. Pour the maple syrup mixture over the egg yolks while mixing at low speed.
6. Return the mixture to the pan and heat, stirring constantly, until mixture thickens.
7. Put in the fridge until it gets as thick as honey.
8. Beat the egg whites, until stiff.
9. Beat the whipping cream, until stiff.
10. Pour the thickened maple mixture into the egg whites and fold in gently.
11. Fold in the whipped cream.
12. Pour mixture into a pudding mould or dessert bowls.
13. Keep in the fridge a few hours before serving.
14. Decorate with whipped cream, edible flowers, a dusting of chocolate, or nuts.
Title: Mammies Oatmeal Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1 raisins
- 3 oatmeal
Instructions:
1. Cream butter and sugars add eggs.
2. Sift flour, soda, salt and spices.
3. Add dry ingredients to mixture; blend well.
4. Stir in oatmeal and raisins.
5. Form walnut sized balls and roll in sugar.
6. Then place on lightly greased cookie sheet.
7. Bake 350 degrees for 12-15 minutes.
Title: Fresh Rhubarb Pie
Ingredients:
- 2 eggs
- 1 sour cream
- 1 1/2 sugar
- 2 flour
- 1 vanilla
- 1/4 salt
- 3 fresh rhubarb
- 1 light brown sugar
- 1/4 flour
- 1/4 butter
- 3
Instructions:
1. In a mixing bowl, add the eggs, sour cream, sugar, 2 tablespoons flour, vanilla, and salt; mix together.
2. Add the rhubarb; stir to mix.
3. Add this mixture to the prepared pie crust.
4. Cover crust with foil; bake at 450° for 15 minutes; lower temperature to 350° and bake 20-25 minutes.
5. In a mixing bowl, add the brown sugar and 1/4 cup flour; stir to mix.
6. Add in the butter and mash with a fork or pastry blender until mixture is crumbly.
7. Sprinkle mixture over pie filling.
8. Bake pie uncovered 20 minutes longer or until set.
Title: Mom's Rice Pudding
Ingredients:
- 1 milk
- 1/2 sugar
- 1/2 rice
- 2 eggs
- 2 cinnamon
- 1/2 golden raisin
- 1 vanilla
Instructions:
1. Combine sugar and milk in a saucepan. Place over medium heat. Stir until sugar is dissolved, then heat to just below the simmer point. Add rice and cook until the rice is soft, 20-30 minutes.
2. Beat egg yolks in a small bowl. Add hot milk, a spoonful at a time, beating well after each addition, until the egg yolks have tripled in volume and are very warm. Add the egg yolks to the pan and stir well. Add raisins, cinnamon and vanilla, and stir well.
3. Beat egg whites to soft peaks. Fold egg whites and custard together and transfer to a baking dish. Bake in preheated 300F oven until top is browned.
Title: Luscious Lemon Poppy Bundt
Ingredients:
- 1/3 lemon, juice and zest of
- 1 instant lemon pudding
- 1 eggs
- 3 1/2 poppy seed
- 4 pistachios
- 1/3 raspberries
- 1
- 16
- 1/4
- 2
Instructions:
1. Heat oven to 350* F.
2. In a bowl,whisk together lemon curd, 3 tbsp lemon juice, 1 tbsp lemon zest, and 1 cup of water.
3. In bowl of mixer on low speed, beat curd mixture and next 5 ingredients for 30 seconds; scrape bowl then blend on medium speed for 2 more minutes.
4. Pour into Bundt pan coated with flour based cooking spray.
5. Bake for 40 minutes or until tester comes out clean.
6. Cool on rack set over foil lined baking sheet; remove from pan.
7. Microwave cream cheese frosting (lid and foil removed) for 30 seconds or until pourable, stirring once.
8. Pour over cake to coat.
9. Press pistachios onto side of cake around base and top with raspberries.
10. Add lemon slices (quarters) to the border with a pistachio nut in the center as decoration, if desired -- edible flowers add to the top nicely too when available.
11. Enjoy! Your guests will! ;).
Title: Coffee and Brandy Syllabub
Ingredients:
- 6 light brown sugar
- 1/2 orange, rind of
- 1/2 brandy
- 1/2 green seedless grapes
- 1 2/3 grapes
- 8
Instructions:
1. Put brown sugar, grated orange rind & brandy into a sml bowl. Stir well, cover w/a clear film and leave to stand for 1 hour.
2. Strain the mixture through a fine sieve into a clean bowl and stir in the coffee. Slowly pour in the cream, whisking all the time.
3. Continue whisking for 3-4 minutes or till the mixture thickens enough to stand in soft peaks.
4. Divide the grapes between 6 glasses and pour (or spoon) the syllabub over the grapes. Chill in the fridge for at least 1 hour.
5. Serving Suggestion: Garnish ea glass with a small cluster of sugared grapes and serve with a crisp cookie (or biscotti).
Title: Rosymary Salad
Ingredients:
- 1 lime Jell-O gelatin
- 2 hot water
- 16 marshmallows
- 3 cream cheese
- 1 Miracle Whip
- 1/2 raspberry Jell-O gelatin
- 20 water
- 1
Instructions:
1. Dissolve 1 package lime jello in 2 cups hot water.
2. While hot put 16 marshmallows and 3 ounces cream cheese in it.
3. After cool, whip 1 cup cream.
4. Add 1/2 cup Miracle Whip salad dressing.
5. Add 20 OUNCES pineapple drain juice AND SAVE.
6. Add group 2 to group 1.
7. Put in refrigerator until set.
8. To 1 box raspberry jello, add 1 cup water and 1 cup juice.
9. Pour over other jello mix, after it has been set and jello has cooled.