lumicero/recipes-ing2inst huggingface dataset:
Title: No - Bake Cherry Chocolate Biscuit Cake
Ingredients:
- 10 bittersweet chocolate
- 10 unsalted butter
- 1/4 golden syrup
- 2 light molasses
- 1 walnuts
- 1 raisins
- 1/3 dried tart cherry
- 1/3
Instructions:
1. Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
2. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
3. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
4. Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
5. Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.
Title: All Aboard! Snickerdoodle Train
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 butter
- 1/2 sour cream
- 2 eggs
- 1 vanilla
- 1/4 vegetable shortening
- 1 butter
- 1 vanilla
- 2 powdered sugar
- 8 milk
- 4 -6
Instructions:
1. Also Need:
2. 1 large cake, board or 1 piece , sturdy cardboard.
3. hot glue, gun for gluing train tracks.
4. Heat oven to 325 degrees.
5. Grease train pan and dust with flour; set aside.
6. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon; set aside.
7. In medium bowl, combine melted butter, sour cream, eggs, vanilla and almond extract; mix until well blended.
8. Add sour cream mixture to flour mixture and blend on low speed, scraping bowl often.
9. Beat on medium speed 1 minute.
10. Carefully spoon batter into pan, dividing evenly among cups.
11. Top pan firmly on countertop to remove any air bubbles.
12. Spread batter out to top edges of each cup, so batter is lower in the center.
13. Bake at 325 degrees for 20-27 minutes, until toothpick inserted come out clean.
14. Cool 10 minutes in pan; invert cakes onto cooling rack and cool completely.
15. In large bowl, combine vegetable shortening, butter and vanilla.
16. Gradually add powdered sugar, 1 cup at a time, scraping bowl often.
17. Add milk, beating on medium speed, until light and fluffy.
18. Remove 2 1/2 cups frosting and color as desired to decorate train cars.
19. Decorate with assorted candies.
20. To make train tracks: cut black licorice twists in half lengthwise.
21. Using glue gun, pipe glue along cut side of licorice.
22. Glue licorice to cardboard.
23. Cotinue with licorice, shaping track as desired.
24. Color remaining frosting green and spread onto cardboard around train track. Sprinkle with green sugar.
25. Place decorated tan onto tracks.
26. Makes 9 cake train cars.
Title: Cherry Upside Down Cake
Ingredients:
- 2 butter
- 2 brown sugar
- 1 cherry pie filling
- 1 egg
- 1/2 milk
- 1/2
- 9 1/2
Instructions:
1. Blend melted butter and brown sugar in a 9x9x2 inch greased pan. Spread evenly over the bottom of pan.
2. Spread cherry pie filling over brown sugar mixture.
3. Combine egg, milk and almond extract in small bowl of electric mixer. Add cake mix. Beat 2 minutes.
4. Spoon batter evenly over cherries.
5. Bake at 350 degrees about 45 minutes.
6. Cool 5 minutes. Invert on serving plate. Serve with Whipped cream.
Title: Blitzkuchen Mit Apfeln (Apple Cake)
Ingredients:
- 6 apples
- 2 lemons
- 3 sugar
- 3 butter
- 3/4 sugar
- 2 lemon
- 1/2 baking powder
- 1 flour
- 1 1/2 milk
- 3/4 rum
- 1 butter
- 2 confectioners' sugar
- 1
- 3
Instructions:
1. Peel apples, cut in half and core.
2. Cut decorative lengthwise slits in apples, about 1/2-inch deep.
3. Sprinkle with lemon juice and sugar.
4. Set aside.
5. Cream butter and sugar together.
6. One at a time, beat in egg yolks.
7. Gradually beat in lemon juice and grated peel.
8. Sift baking powder and flour together.
9. Gradually add to batter.
10. Blend in milk and rum.
11. In a small bowl, beat egg whites until stiff.
12. Fold into batter.
13. Generously grease a springform pan.
14. Pour in batter and top with apple halves.
15. Brush apples with oil.
16. Bake in a preheated 350 degree F. oven for 35 to 40 minutes.
17. Remove from pan and sprinkle with confectioners' sugar.
Title: Cereal Killer Bars
Ingredients:
- 1/2 margarine
- 1/2 white sugar
- 1/2 peanut butter
- 1/2 corn syrup
- 4 chocolate chips
- 1
Instructions:
1. In a saucepan mix together the margarine, white sugar, peanut butter and corn syrup. Heat to boiling and boil for 1 minute.
2. Remove from the heat and add the Rice Krispies.
3. Mix and pat into an 8" square buttered dish. Top with chocolate chips while still warm and smear the chips as they melt, to cover the squares. (Sometimes I will use a hairdryer to speed along the melting process).
4. Score these squares with a knife while they are still warm, but do not cut until they are set. ENJOY!
Title: Luci Johnson 's Wedding Cake
Ingredients:
- 1 3/4 cake flour
- 1 baking powder
- 1/4 salt
- 1/2 butter
- 3/4 sugar
- 5 pecans
- 1 raisins
- 1 vanilla
- 1/2
Instructions:
1. sift flour once.
2. measure.
3. add salt and baking powder.
4. sift 3 more times.
5. cream butter thoroughly.
6. add sugar gradually.
7. until light and fluffy.
8. add whites 1 at time. ( here i would beat whites until stiff with the butter they just stayed flat and fold in at end like angel food cake ).
9. beat after each.
10. add fruit nuts flavorings(flour them 1st they sunk to bottom).
11. mix well.
12. add flour little at time beat until smooth each time.
13. bake in loaf pan that has been greased lined with parchment paper that hass been greased again( i pam ed it ).
14. bake in slow 300 degree oven for1 hour 15 minutes.
15. or until done.
16. for loaf cake use8x4x3 pan.
Title: Belgian Chocolate Bread Pudding
Ingredients:
- 9 eggs
- 2 sugar
- 1 1/2 vanilla
- 1/3 salt
- 2 butter
- 1/4 vanilla custard powder
- 2 1/2 pudding
- 1/4 baking powder
- 5 bittersweet chocolate
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F and line a 9” square baking pan with paper liners. Place the tin on a baking sheet.
2. Tear the bread into small pieces and place in a large bowl.
3. In another bowl, whisk together the eggs, milk, sugar, vanilla and salt until well combined.
4. Add the butter, cocoa, custard powder and baking powder and beat well.
5. Pour the custard over the bread and stir well. Let stand 5 minutes.
6. Pour mixture into the pan and gently press the bread cubes with a spatula to compact.
7. Sprinkle with chocolate chips.
8. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Title: S'more Dip
Ingredients:
- 1 1/2 sweetened condensed milk
- 1 marshmallow creme
- 1/2
- 1
Instructions:
1. In a small microwavable bowl, microwave chocolate chips and condensed milk on high 1-2 minutes, stirring occasionally, until chips are melted. Stir to mix well.
2. Pour into 9 inch glass pie pan, spreading evenly.
3. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on high about 30 seconds or until marshmallow cream is softened.
4. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.
5. Serve immediately with graham sticks for dipping.
6. TIP:Store leftover dip covered, in the refrigerator. If using plastic wrap, remove it when the dip is completely cold or the wrap will stick. To reheat the dip, uncover and microwave it on high for 30 seconds- 2 minutes or until the chocolate is softened.
Title: Date Cake
Ingredients:
- 2 dates
- 2 baking soda
- 1 baking powder
- 1 1/2 sugar
- 1 eggs
- 2 all-purpose flour
- 2 butter
- 4 allspice
- 1/2 nutmeg
- 1 cinnamon
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour and baking powder together.
3. In a separate bowl, cream butter and sugar.
4. Put dates in a large mixing bowl and stir baking soda into them.
5. Pour 2 cups boiling water over dates.
6. Add butter and sugar mixture and stir well.
7. Add egg yolks and stir.
8. Coat nuts with some of the flour and then add them to the mixture.
9. Add the flour and spices and mix well.
10. Last add the egg whites and stir. (Note: you do not have to beat the egg whites to a stiff peak before adding; just beat them until blended).
11. Bake in a greased loaf or tube pan (angel food pan) for 60 minutes or until toothpick inserted into the middle comes out clean. If you use a standard loaf pan, this will make two loaves.
Title: Chocolate Dessert Pizza
Ingredients:
- 2 butter
- 1 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1/2 cocoa powder
- 1/2 milk
- 3/4 cheese
- 1/2 sugar
- 1 egg
- 1 ground ginger
- 1/4 cherries
- 7
Instructions:
1. Grease a 10" pie pan with butter.
2. Make the cheese topping by combining the cheese, sugar, and egg in a bowl with a fork or whisk. Stir in the ground ginger and set aside.
3. Make the dough by sifting the flour, baking powder, salt, and cocoa powder in a large mixing bowl.
4. Add the butter in slivers and rub it in by hand or with a pastry cutter until it resembles crumbs. Make a well in the center and pour in 1/3 cup of milk.
5. Mix well with a round-bladed knife, adding however much more milk you need to make a soft dough.
6. Turn the dough out onto a lightly-floured surface and knead lightly. Roll it into the greased pie pan and make sure it is laying down evenly.
7. Pour half the almonds over the dough, even spread the cheese mixture on top, then bake for 15 minutes at 375°F.
8. Remove the pizza from the oven, add the cherries and remaining almonds, then bake for 10-15 more minutes. Serve warm or cold.
9. My variation: Make as directed, omit the cherries, but keep it chilled. Add fresh sliced strawberries to be the "pepperoni"!
Title: Caramel Snack Attack Mix
Ingredients:
- 1/4 butter
- 1 brown sugar
- 2
- 1
Instructions:
1. Place butter, brown sugar and Karo syrup in sauce pot and boil for 6 minutes without stirring.
2. Combine 4 cups of any combination of ingredients you want in large bowl.
3. Pour hot butter/sugar/Karo mixture over and mix well.
4. Spread mixture on waxed paper to cool and break into small chunks.Store in airtight container. Can be frozen.
Title: Old Fashioned Rice Pudding
Ingredients:
- 2 1/2 rice
- 1 1/2 evaporated milk
- 2/3 brown sugar
- 3 butter
- 2 vanilla
- 1/2 - 1 nutmeg
- 3 eggs
- 1/2 - 1 raisins
Instructions:
1. Thoroughly combine rice with all remaining ingredients.
2. Pour into lightly greased crock-pot.
3. Cover and cook on high for 2 hours.
4. (or LOW: 4-6 hours).
5. Stir after first hour.
6. This recipe may be doubled if desired.
Title: Cherry Squares
Ingredients:
- 1 butter
- 1 3/4 sugar
- 4 eggs
- 3 flour
- 1 vanilla
- 1 1/2 baking powder
- 1/2 salt
- 21 cherry pie filling
- 1 powdered sugar
- 2 butter
- 1/2 vanilla
- 2 milk
Instructions:
1. Mix together all ingredients except the pie filling.
2. Reserve 1 1/2 cups batter.
3. Spread the rest of the batter in a jelly roll pan.
4. Spread 1 can of cherry pie filling over batter.
5. Spoon the reserved batter on top.
6. Bake 35 minutes at 350 degrees Fahrenheit.
7. Stir together the glaze ingredients. Drizzle over top of cherry squares while still warm.
Title: Smoky Mountain Apple Dapple Bundt Cake
Ingredients:
- 3 apples
- 3 all-purpose flour
- 2 sugar
- 1/2 brown sugar
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 2 cinnamon
- 4 eggs
- 2 vanilla
- 1 1/2 applesauce
- 1/2 apple butter
- 1/2 pecans
- 1/4 powdered sugar
Instructions:
1. Pre Heat oven to 350*.
2. Sift Flour,Baking Soda,Baking Powder,Salt and Cinnamon together and set aside.
3. Peel and dice Apples into a bowl of salty water ( so they don't turn brown ) and set aside.
4. Combined Sugars, Eggs, Vanilla, Apple- Sauce,Apple Butter ( I use homemade Smoky Mountain Apple Butter but any brand you like is fine ) and diced Apples.
5. Stir with a Sturdy Spoon. ( No need for a Mixer).
6. Next add the sifted Flour and stir together until thoroughly combined.
7. Last add crushed Pecans. ( Optional ).
8. Pour Mixture into a LARGE Bundt Pan or Use two Smaller ones.
9. Bake for 1 Hour until a toothpick inserted comes out clean.
10. Let cakes cool until slightly warm sprinkle with the Powdered Sugar and serve with a dollup of whip cream or even Vanilla Ice Cream. Enjoy!
Title: Super Quick Mix Cupcakes
Ingredients:
- 2 self-raising flour
- 1/4 salt
- 3/4 caster sugar
- 1 vanilla essence
- 125 butter
- 2 eggs
- 3/4 milk
Instructions:
1. Sift the flour, salt and sugar into a large mixing bowl.
2. Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes.
3. Spoon into paper lined trays and bake 10-15 minutes at 180°C.
4. Cool on a wire rack and decorate as desired.
Title: Peanut Butter Sheet Cake
Ingredients:
- 2 sugar
- 2 self-rising flour
- 1 butter
- 1 peanut butter
- 1 water
- 1/2 buttermilk
- 2 eggs
- 1 vanilla
- 1/2 butter
- 1/2 peanut butter
- 1/3 buttermilk
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Mix sugar and self-rising flour; set aside.
2. Bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water.
3. Pour over dry ingredients.
4. Add to that 1/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer.
5. Pour into greased 18" x 12" pan and bake for 25-30 minutes at 350 degrees.
6. To make icing, bring to a boil 1 stick of remaining butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; boil, add powdered sugar, mix well, and pour over hot cake.
Title: Raspberry Dream Delight
Ingredients:
- 3 frozen raspberries
- 2/3 sweetened condensed milk
- 1/2 heavy cream
- 2 lemon juice concentrate
- 2 white sugar
- 2 honey
Instructions:
1. In a blender combine fruit, condensed milk, cream, lemon juice, sugar and honey.
2. Blend at high speed until smooth.
3. Transfer to a plastic container with an airtight seal, cover and freeze 4 hours or until solid.
4. Let stand a few minutes at room temperature before serving.
5. Garnish with whole fruit pieces and a sprig of mint.
6. Alternatively : pour mixture into ice tray mould and freeze 4 hours to create a delicious treat for your kids, or place the frozen cubes into a fresh fruit salad just before serving.
Title: Poached Cherries
Ingredients:
- 3 water
- 1 vanilla bean
- 3/4 sugar
- 1 lemon, zest of
- 1 fresh lemon juice
- 1 1/4 cherries
Instructions:
1. Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan.
2. Place over low heat and stir until sugar dissolves.
3. Raise the heat to high and bring the syrup to a boil.
4. Stir in the fruit and the lemon juice.
5. Cover the fruit with a lid slightly smaller than the diameter of the saucepan.
6. This will keep the fruit submerged in the syrup.
7. Reduce the heat to low and cook about 8 minutes.
8. Allow the fruit to cool in the syrup, still covered, to room temperature.
9. Transfer to a serving bowl, cover and chill at least 30 minutes before serving.
10. To serve:
11. May be served as is, garnished with whipped cream.
12. Or use as a garnish for cakes, filling for crepes or as an ice cream topping.
Title: Chocolate Caramel Tart With Roasted Bananas
Ingredients:
- 7 unsalted butter
- 2/3 margarine
- 1/2 confectioners' sugar
- 1 salt
- 1 egg
- 1 1/2 cake flour
- 3/4 granulated sugar
- 3 water
- 3/4 heavy cream
- 1/4 light corn syrup
- 1 1/2 unsalted butter
- 2 margarine
- 1 bananas
- 1 unsalted butter
- 1 margarine
- 5 granulated sugar
- 1/3 dark rum
- heavy cream
- chocolate curls
Instructions:
1. DOUGH:
2. In medium bowl with an electric mixer, beat butter or margarine at medium-high speed until creamy, about 1 minute.
3. Add confectioners' sugar, ground almonds and salt and mix until just combined, scraping down the sides of bowl as necessary.
4. Add egg and mix until combined.
5. Add flour and mix at low speed until just blended.
6. Scrape dough onto work surface and shape into a disc.
7. Wrap the disc in plastic wrap and refrigerate for at leats 1 hour or overnight.
8. Position rack in center of oven.
9. Preheat oven to 350°F.
10. On lightly floured work surface, roll dough into an 11" circle.
11. Press dough into bottom and sides of tart pan.
12. Gently roll the rolling pin over rim of the tart pan to remove excess dough.
13. Prick bottom dough with fork several times and place pan on cookie sheet.
14. Cut a 10" square of parchment paper and place in tart shell over dough to cover the bottom.
15. Fill shell with enoguh dry beans or dry rice to cover bottom and weigh down paper.(Can use waxed paper as well, if necessary).
16. Bake for 15 minutes; remove weights and parchment paper and bake for an additional 8 to 10 minutes or until light golden brown.
17. Set aside to cool completely.
18. MAKE CARAMEL LAYER:
19. In medium, heavy saucepan, combine sugar and water and cook over medium heat, stirring occasionally, until sugar is dissolved.
20. Stop stirring; increase heat to high and cook until syrup turns to dark amber caramel color.
21. Remove from heat and carefully add cream(mixture will bubble up) corn syrup and butter.
22. Cook over medium heat until mixture reaches 240F on a candy thermometer.
23. Remove from heat and very, very, very carefully pour caramel into tart shell.
24. Let cool 30 minutes.
25. ROAST BANANAS:
26. Without peeling the bananas, slice each in half lengthwise and arrange skin sides down in roasting pan.
27. Brush butter or margarine over bananas, then sprinkle with sugar and rum.
28. Bake 15-20 minutes, until skind are black and banana flesh is golden brown.
29. Set aside to cool.
30. ASSEMBLE THE TART:
31. Pour caramel layer evenly into baked and cooled tart shell.
32. Carefully remove skin from roasted bananas.
33. Cut each banana half crosswise into quarters.
34. Arrange the quarters in circular pattern over caramle layer.
35. MAKE GANACHE:
36. Place the chocolate in medium bowl.
37. In a small saucepan over medium-high heat bring the cream to a gentle boil.
38. Pour the hot cream over the chocolate.
39. Allow the mixture to sdtand for 30 seconds to melt the chocolate.
40. Gently whisk until smooth.
41. Pour the chocolate over banana slices and spread evenly with a spatula.
42. Garnish with chocolate curls and/or almonds, if desired.
Title: Irresistible Crepes Suzette!
Ingredients:
- 8 flour
- 1 eggs
- 3 milk
- 3/4 salt
- 1/2 butter
- 2 cognac
- 2 butter
- 1/2 confectioners' sugar
- 4 lemon zest
- 2 oranges, zest of
- 2 oranges, juice of
- 2 Cointreau liqueur
- 2/3 cognac
- 1/2
Instructions:
1. Make the crêpes by hand with a whisk, or simply throw everything a food processor.
2. By hand: beat eggs and add to dry ingredients. Mix in the milk, butter and cognac gradually to avoid lumps. Strain through a fine sieve.
3. If using a blender or processor, and high speed at the end, the mixture will be perfectly smooth.
4. Pour mixture into a bowl or jug.
5. Leave to stand at least 2 hours. The batter should be the consistency of fresh cream, but usually thickens on standing. Whisk in a little water to thin.
6. It's best to use a real crêpe pan, otherwise use a small pan not more than 6 inches in diameter.
7. Heat the pan and swirl in a knob of butter. For each crêpe use about 2 - 3 tablespoons batter: you want elegant thin crêpes.
8. Cook over medium heat until the batter bubbles and is firm on the underside. Flip and cook briefly on other side.
9. Repeat until batter is finished, stacking the crêpes on a plate.
10. I prefer putting a square of wax paper between them with a piece of paper poking out, because then it's easier to remove them one by one later.
11. Depending on pan size you should have 18 - 20 crêpes, or even 24 with a smallish pan.
12. The Suzette sauce:
13. Keep crêpes warm and lightly covered with foil.
14. Cream butter and sugar briefly, then add the grated lemon and orange rinds, mixing in well.
15. Add the orange juice and 8 tablespoons of the Cointreau. (You must use a citrussy liqueur).
16. Keep the brandy and rest of Cointreau at hand.
17. To serve:
18. Heat the flavoured, prepared butter in a hot chafing dish, electric frying pan, or even in an ordinary large skillet on the stove.
19. Let it cook, bubble and reduce a little.
20. Dip each cooked crêpe into this mixture, fold into quarters, and shove to the side of the pan. (If you do the entire recipe you might have to stack the folded crêpes to make room).
21. Check the heat -- the pan sauce should be at simmering point but not too hot!
22. When all the crêpes have been dipped, spread them over the pan.
23. Make sure the guests watch, but do be careful or the Fire Dept. won't be amused.
24. Stand well away and add the remaining Cointreau and brandy to the pan. Light the liquid with a match. (You could try throwing a lighted match at the pan!).
25. Spoon the flaming liquid over the crêpes, and serve as soon as the flames and the cheers die down.
26. Should serve 8.
Title: Blue Ginger Asian Banana Split
Ingredients:
- 1 sugar
- 1/2 sugar
- 3 water
- 3/4 fresh ginger
- 2 lemongrass
- 1/4 vanilla bean
- 1/2 pineapple
- 1/4 dried cherries
- 1/2 sugar
- 1/2 water
- 1/2 bananas
- 8 sugar
- 1/2
- 1/4
- 1/2
Instructions:
1. For the Compote:
2. Place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes.
3. Remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple).
4. For the Cherries:
5. Bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved.
6. Remove from heat and reserve.
7. For the Bananas:
8. Preheat the Broiler.
9. Coat the bananas with sugar.
10. Place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides.
11. To assemble:
12. Arrange two bananas (4 halves) on each of four plates.
13. Place two scoops of sorbet on each plate.
14. Spoon ¼ of the compote over each plate.
15. Scatter ¼ of the cherries over each plate.
16. Garnish with almonds and whipped cream.
17. Indulge.
Title: Pecan Pie Brownies
Ingredients:
- 1/4 butter
- 2 margarine
- 3/4 flour
- 2 brown sugar
- 1 eggs
- 2 vanilla
- 1 pecans
- 1/2 water
- 1/4 egg
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease bottom only of a 9 x 13-inch pan.
2. In a medium saucepan, melt the butter; stir in flour until smooth. Add brown sugar add 2 eggs; mix well. Cook over medium-low heat for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside.
3. In a large bowl, combine brownie ingredients; beat 50 strokes with a spoon. Spread in prepared pan. Spoon fillling evenly over top. Bake in preheated oven for 30 to 35 minutes or until set. *Do not overbake.* Cool completely. Cut into 24 bars.
Title: Crushed Raspberry Creams
Ingredients:
- 2 raspberries
- 8 creme fraiche
- 7
- 5
- 3
Instructions:
1. In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
2. Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
Title: My Favourite Mince Pie Pastry Recipe
Ingredients:
- 10 1/2 flour
- 2 margarine
- 3 1/4 sugar
- 1 water
Instructions:
1. Cream together the lard and the margarine, and then mix in the egg yolk.
2. Add enough caster sugar for your tastes and then gradually add the flour.
3. Slowly add enough water to make dough. Bring together and form into a ball. Wrap in cling film and chill for an hour before using.