lumicero/recipes-ing2inst huggingface dataset:
Title: The Nest's Hot Chocolate Chip Brownie Sundae Cake
Ingredients:
- 1/2 unsalted butter
- 1 bittersweet chocolate chips
- 3/4 bittersweet chocolate chips
- 2 eggs
- 2 sugar
- 1 salt
- 1/4 vanilla extract
- 1 unbleached all-purpose flour
- 1/2
Instructions:
1. Preheat the oven to 350ºF.
2. Butter six 6-ounce ramekins or custard cups and put them on a baking sheet. (The baking sheet makes it easier to move the ramekins in and out of the oven.).
3. Put the butter, unsweetened chocolate, and 1/2 cup of the chocolate chips in a heatproof bowl or the top of a double boiler and place it over, a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl.
4. Stir until the butter and chocolate are melted and smooth.
5. Set aside to cool slightly.
6. In a large bowl, using an electric mixer on medium speed, beat the eggs, sugar, and salt until thickened and the color lightens, about 1 minute.
7. Stop the mixer and scrape the sides of the bowl as needed during mixing.
8. On low speed, mix in the melted chocolate mixture and vanilla until blended.
9. Add the flour, mixing just until it is incorporated.
10. Divide the batter evenly among the ramekins, about a generous 1/3 cup in each.
11. Put 1 tablespoon of the remaining chocolate chips in the center of each. Use your fingers to press the chips lightly into the batter; it is not necessary to cover the chips completely with batter, as they will sink during baking.
12. Bake just until the tops look dry and a crisp top has formed, about 20 minutes.
13. Let cool for about 15 minutes.
14. Top each cake with yur favorite ice cream and enjoy!
Title: Apple Crisp(Low Fat)
Ingredients:
- 3 baking apples
- 1 cinnamon
- 2 Splenda sugar substitute
- 2 flour
- 1 quick oats
- 1 vanilla
- 1/2 cinnamon
- 1/8 brown sugar
- 1/8 Splenda sugar substitute
- 2 water
Instructions:
1. Mix first four ingredients and place into 9-inch (square or round) baking dish.
2. In small bowl, mix Topping ingredients until crumbly.
3. Sprinkle topping over apple the apples.
4. Bake at 325 degrees F until apples are soft and topping is golden brown (about 30 minutes).
Title: Eagle Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 2 brown sugar
- 1 eggs
- 1 3/4 vanilla
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 baking powder
- 1 salt
- 1/4 cinnamon
- 1/4 clove
- 1/2 ginger
- 1/2 nutmeg
- 1/2 raisins
- 1 walnuts
- buttermilk
Instructions:
1. In a medium bowl, cream butter and sugar till light and fluffy; add beaten eggs and vanilla mixing well.
2. Sift together flour, soda, baking powder, salt and spices. Add raisins and nuts and toss to coat.
3. Add dry ingredients to creamed mixture, adding alternately with sour milk. Beat mixture thoroughly.
4. Bake in a well greased and floured 9 inch square pan in 350 F oven for 50-60 minutes or till tests done. Cool and frost with your favourite butter icing.
Title: Last Minute Christmas Pudding
Ingredients:
- 3/4 brown sugar
- 1/2 shortening
- 2 molasses
- 1/3 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 1/2 ginger
- 1/4 clove
- 3 apples
- 1 raisins
- 1 dates
- 1/2 currants
- 1/2 raisins
- 1/2 sherry wine
- 2
- 1/4
Instructions:
1. Pour sherry over fruit; set aside.
2. Cream shortening, sugar and molasses together.
3. Add dry ingredients.
4. Add fruit and breadcrumbs.
5. Spoon into greased pudding mold or molds. Cover with greased brown paper.
6. Steam 2 hours for small molds; 3 hours for large.
7. This pudding can be made ahead and stored, but is equally good made the day it is served. Resteam before serving or microwave. Serve with hard sauce or brown sugar sauce.
Title: Chocolate Dipped Citrus Biscotti
Ingredients:
- 2 all-purpose flour
- 3/4 yellow cornmeal
- 1 1/2 baking powder
- 1 salt
- 3 eggs
- 1 sugar
- 1 orange zest
- 1 lemon zest
- 1 3/4
- 2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Line a large baking sheet with parchment paper.
3. Stir the flour, cornmeal, baking powder, and salt in a large bowl.
4. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes.
5. Add the orange and lemon zests to the dry ingredients.
6. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
7. Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.
8. Moisten your hands with water and shape the dough into two 11 by 4-inch logs.
9. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes.
10. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.
11. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes.
12. Using a metal spatula, transfer the biscotti to a rack and cool completely.
13. Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total.
14. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet.
15. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
16. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Title: Darn Good Chocolate Cake With Martha's Icing
Ingredients:
- 18 1/4 instant chocolate pudding mix
- 4 sour cream
- 1 water
- 1/2 eggs
- 1/2 sugar
- 4 butter
- 1 1/2
- 1
- 5
- 1/3
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Lightly mist a 12 Bundt pan with PAM and dust with flour.
3. Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
4. Blend with electric beaters on low speed for 1 minute.
5. Stop and scrape down bowl.
6. Increase speed to medium and beat 2-3 minutes more.
7. Fold in chips.
8. Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
9. Place on wire rack and cool for 20 minutes.
10. I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
11. Meanwhile make icing.
12. Place sugar, butter and milk in medium saucepan over medium-high heat.
13. Stir until it comes to a boil- about 3-4 minutes.
14. Still stirring let mixture boil for 1 minute.
15. Remove from heat.
16. Stir in chips and stir until smooth.
17. Pour and drizzle over bundt cake.
Title: Grandma's Spicy Applesauce Cake
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 3 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1 allspice
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 3 applesauce
- 2 raisins
- 1 walnuts
- 1/2 pecans
Instructions:
1. Cream together butter and sugar.
2. Add eggs and vanilla.
3. Dust raisins in cocoa and set aside.
4. Mix in dry ingredients and applesauce.
5. Stir in raisins and nuts.
6. Grease and dust a 9" tube pan or bundt pan with cocoa.
7. Bake at 350 degrees for 70-80 minutes, until cake tests done with a toothpick.
8. Cool slightly before removing from pan.
9. Frost with Glossy Chocolate Icing #90756.
Title: Coffee Chocolate Pudding Treats
Ingredients:
- 1 chocolate flavor instant pudding and pie filling mix
- 1 instant coffee crystals
- 1 ground nutmeg
- 1/2 vanilla
- 1 3/4 skim milk
- 4 Cool Whip
- 1
Instructions:
1. In a medium mixing bowl, dissolve the coffee crystals and nutmeg.
2. Mix in the vanilla (or cocoa powder).
3. Add the pudding mix and prepare as directed on the box.
4. Pour into dessert cups and refridgerate for 3-24 hours.
5. Add a dollop of cool whip and some toasted almonds to each cup just prior to serving.
6. Alternately, you can freeze the pudding-coffee mix in paper cups or popsicle molds and serve them as icepops!
Title: Decadent Chocolate Delight
Ingredients:
- 1 sour cream
- 8 chocolate chips
- 1 water
- 1 eggs
- 4 chocolate flavor instant pudding and pie filling mix
- 3/4
- 1
Instructions:
1. Lightly grease inside of slow cooker.
2. Combine all ingredients in large bowl; mix well.
3. Pour into slow cooker; cover.
4. Cook on low for about 6 hours or on high for about 3 hours (make sure the edges don't burn).
Title: Merry Maker Christmas Sugar Cookies
Ingredients:
- 1 1/2 confectioners' sugar
- 1 butter
- 1 margarine
- 1 egg
- 1/2 vanilla extract
- 2 1/2 flour
- 1 baking soda
- 1 cream of tartar
Instructions:
1. Mix sugar and butter.
2. Add eggs and flavorings; mix well.
3. Mix dry ingredients together, and blend in to other mixture.
4. Divide dough into several parts.
5. Tint each a different color.
6. Make as many different colors as you like, but make sure they are really different to get the strongest contrast.
7. Refrigerate dough for two or three hours.
8. Take each color of dough and roll into small balls.
9. Place an assortment of different colors next to each other, making sure no two of the same colors touch.
10. Roll together, until about 1/8-inch thick.
11. Cut as many cookies as possible from dough, because if you reroll it, it will smear together.
12. Or, you can make a few at a time by rolling only a few balls at a time.
13. Bake cookies at 375°F for 7-8 minutes, or until lightly golden on a lightly greased cookie sheet.
14. These cookies freeze well.
Title: Mars Bar Mousses
Ingredients:
- 4 milk
- 2 cocoa powder
- 4
- 3
Instructions:
1. Put the Mars Bars, milk and cocoa in a heavy based saucepan.
2. Cook over a very gentle heat, stirring constantly, until the chocolate has melted.
3. Transfer to a bowl and leave to cool for 15 minute, whisking frequently with a wire whisk to blend in any pieces of fudge that rise to the surface, to leave a smooth mixture.
4. Whisk the egg whites in a separate bowl until softly peaking.
5. Using a metal spoon, fold a quarter of the whites into the chocolate sauce to lighten it, then fold in the remainder.
6. Turn the mixture into six small cups, glasses or ramekins and chill in the fridge to set for at least 2 hours before serving.
7. Serve topped with chocolate shavings.
8. **Please note that this recipe contains raw eggs and should be avoided by the very young, the elderly, and pregnant woman.
Title: Catty-Cakes for Dogs
Ingredients:
- 1 1/2 milk
- 1 peanut butter
- 8 eggs
- 2 banana
- 1 honey
- 4 baking powder
- 4 baking soda
- 1 pure vanilla extract
- 1
Instructions:
1. Mix All Cake Ingredients Together In A Large Bowel Until Well Combined. Divide The Mixture Evenly Between 20 Individual Paper Baking Cups.
2. Bake In A Preheated Oven, 325f For 15-20 Minutes Until They Are Well Risen And Spring Back When Pressed With A Fingertip. Remove Cakes From Oven And Leave Them To Cool.
Title: Chocolate Peppermint Pretzels
Ingredients:
- 1 powdered sugar
- 1/2 butter
- 1/2 shortening
- 1 egg
- 1 1/2 vanilla
- 2 1/2 all-purpose flour
- 1/2 salt
- 1 butter
- 1/4 powdered sugar
- 2 water
- 2
- 4
Instructions:
1. To make the cookie: Mix powdered sugar, butter, shortening, egg and vanilla. Stir in flour, cocoa and salt. Knead level tablespoonful of dough with hands until right consistency for molding. Roll into pencil-like rope, about 9 inches long, on board. Twist into pretzel shape and place on ungreased cookie sheet. Repeat with remaining dough.
2. Heat oven to 375 degrees. Bake until set, about 9 minutes. Let stand 1-2 minutes before removing from cookie sheet; cool.
3. To make chocolate glaze:
4. Heat unsweetened chocolate and butter over low heat until melted; remove from heat. Beat in 2 cups powdered sugar and 3-4 tablespoons of water until smooth and of desired consistency.
5. To finish: Dip the tops of the pretzel cookies in the Chocolate Glaze. Sprinkle with peppermint candy. Let dry before storing.
Title: Chewy Gingersnaps With Variations
Ingredients:
- 4 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 kosher salt
- 1 ground nutmeg
- 1 ground ginger
- 1/2 ground cloves
- 1 unsalted butter
- 2 light brown sugar
- 2 eggs
- 1/2 molasses
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
3. Use an electric mixer to beat the butter and brown sugar together on medium-high, until light and fluffy, 2 to 3 minutes; beat in the eggs, the molasses, and the oil.
4. Reduce mixer speed to low and gradually add in the flour mixture, mixing until just combined (do not overmix).
5. Place the decorating sugar on a plate.
6. Shape dough into balls using about 2 tablespoons of dough for each; roll balls in the sugar to coat and place on baking sheets 3 inches apart.
7. Bake until the edtges are firm and the centers are still soft, 16 to 18 minutes, rotating the sheets halfway through.
8. Let cool slightly, then transfer to wire racks to cool completely.
9. VARIATIONS: Cashew Gingersnaps - make as above but, after mixing, fold in 1 cup chopped, salted cashews and 1/2 cup chopped candied ginger (makes 42). Chocolate Chunk Gingersnaps - make as above but, after mixing fold in 6 ounces of chopped semi-sweet chocolate (makes 40).
Title: Tropical Fruit Quesadillas
Ingredients:
- 1/2 banana
- 1/2 strawberry
- 1/2 mango
- 1/2 papaya
- 4 flour tortillas
- 1/3 butter
- 1
- 3/4
Instructions:
1. Cut and mix fruit and set aside.
2. Pan-fry one side of each tortilla (over medium heat in butter).
3. Add 1/2 cup of fruit to half a tortilla, drizzle with caramel and top with brie slices.
4. Fold closed, cook each side until brown.
5. Serve with caramel sauce over top.
Title: Hot Toddy Pudding Cake
Ingredients:
- 1/4 all-purpose flour
- 1/4 salt
- 1 fresh lemon juice
- 1/3 unsalted butter
- 1/4 honey
- 1/4 lemon zest
- 3 eggs
- 1 sugar
- 3
- 1/3
Instructions:
1. Preheat oven to 350ºF with rack in middle. Butter a 1 1/2-qt shallow baking dish.
2. Whisk together flour and salt in a large bowl. Whisk together milk, lemon juice, Scotch (if using), butter, honey, zest, and yolks, then stir into flour mixture.
3. Beat whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add sugar, 1 Tbsp at a time, beating until whites just hold stiff peaks.
4. Stir about one third of whites into flour mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 45 to 50 minutes. Serve warm.
Title: Pineapple Bread Pudding
Ingredients:
- 10 butter
- 3/4 eggs
- 5 crushed pineapple
- 20 dried currants
- 1/4 raisins
- 1 sugar
- 1 1/2 vanilla extract
- 3/4 ground cinnamon
Instructions:
1. Place bread on a baking sheet. Bake at 375 for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-inch cubes. Toss with melted butter; set aside.
2. In a bowl, beat the eggs until thick and lemon colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in the bread cubes.
3. Pour into a greased 2 1/2 quart baking dish. Sprinkle with cinnamon. Cover and bake at 350 for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.
Title: Kraft's Pecan Tassies
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 flour
- 2 eggs
- 2 brown sugar
- 1 1/2 vanilla
- 2 pecans
- 1 1/2
Instructions:
1. Combine cream cheese and margarine, mixing well until blended. Add flour. Mix well. Chill. Divide dough into quarters. Divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
2. Combine eggs, brown sugar and vanilla. Stir in pecans. Spoon into pastry shells, filling each cup. Bake at 325 F for 30 minutes or until golden brown. Cool 5 minutes. Remove from pans. Sprinkle with powdered sugar, if desired.
Title: Sugar Free Double Layered Chocolate Pie
Ingredients:
- 1 reduced fat graham cracker crust
- 2 nonfat milk
- 2 fat-free sugar-free instant chocolate pudding mix
- 4 reduced-fat cream cheese
- 2 Equal sugar substitute
- 1 nonfat milk
- 1 1/2
Instructions:
1. In large bowl beat 2 cups milk and pudding mix with wire whisk for two minutes. Spread in crust.
2. In small bowl beat cream cheese and Equal with wire whisk until fluffy. Whisk in 1 tablespoon milk. Fold in whipped topping. Spread over chocolate pudding in crust.
3. Refrigerate at least 3 hours until set.
Title: Warm Apple Crisp
Ingredients:
- 4 apples
- 1/4 sugar
- 1 flour
- 3/4 cinnamon
- 1/2 nutmeg
- 1/4 oatmeal
- 1/2 butter
- 1/2 margarine
Instructions:
1. Mound apples in a buttered 9" pie plate, and sprinkle with the orange juice.
2. In a large bowl, combine sugar, flour, spices, and oatmeal.
3. Cut in butter until well mixed and crumbly.
4. Completely cover the apples with this mixture.
5. Bake at 375 for 45 minutes, or until apples are tender, and top is crisp.
6. Cool slightly.
7. Serve Warm with or without Icecream.
8. This can be re-warmed if made ahead of time.
Title: Easy Pineapple Cherry Cobbler
Ingredients:
- 1 pineapple chunks
- 1 cherry pie filling
- 1 butter
- 1/2
Instructions:
1. Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
2. sprinkle dry cake mix evenly over the top.
3. cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
4. bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
5. serve with ice cream or whipped cream!
Title: Perfect Icebox Cookies
Ingredients:
- 1/2 butter
- 3/4 shortening
- 1 1/2 brown sugar
- 1/2 white sugar
- 2 eggs
- 2 vanilla
- 1 baking soda
- 1 water
- 3 flour
- 1/2 cream of tartar
- 1 salt
- 1 cinnamon
- 1
Instructions:
1. Cream together butter, shortening, brown sugar, and white sugar.
2. Add eggs, vanilla, baking soda, and water and beat until smooth.
3. Add flour, cream of tartar, salt, and cinnamon (you can increase the cinnamon to taste, extra is delicious with the pecans!), and mix well.
4. Stir in nuts.
5. Form into 2 or 3 small rolls, wrap in plastic wrap, and refrigerate overnight.
6. Slice and bake at 350 on ungreased cookie sheet for 12-15 minutes.
Title: Tiramisu for One
Ingredients:
- 2 -3 masala
- 2 mascarpone cheese
- 1/4 yoghurt
- 1 vanilla extract
- 1/4 dark chocolate
- 1/2 cocoa powder
Instructions:
1. Mix one tablespoon of the coffee with the Masala.
2. Whisk the Mascarpone cheese or yoghurt with the remaining coffee until smooth.
3. Beat the cream with the vanilla until soft peaks form.
4. Take a small, shallow dish, such as a champagne bowl or soufflé ramekin and spread a layer of cream over the bottom.
5. Place a layer of the cookies over the top of the cream and pour half the coffee and Masala mixture over them.
6. Spread the Mascarpone/yoghurt mixture onto the cookies.
7. Place another layer of cookies into the dish and spoon the remaining coffee mixture over them.
8. Top the cookies with the cream and sprinkle with cocoa powder or grated chocolate.
9. Refrigerate for at least one hour before serving.
Title: Yorkshire Fat Rascals
Ingredients:
- 150 plain flour
- 150 self-raising flour
- 1 baking powder
- 130 butter
- 90 caster sugar
- 1 lemon, zest of
- 1 orange, zest of
- 1/2 nutmeg
- 1/2 ground cinnamon
- 150 milk
- 50 egg
- 1 egg
- 1
Instructions:
1. Preheat the oven to 200°C, gas mark 6.
2. Sieve both flours and the baking powder into a large bowl.
3. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
4. Add the sugar, citrus zests, spices and dried fruit and mix well.
5. Add the beaten egg and enough milk (about 50ml) to bring the mixture together into a soft dough.
6. Form the mixture into 6 saucer-sized rounds, about 2cm deep.
7. Decorate with the cherries and almonds and brush with the beaten egg (glaze).
8. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
Title: Apple Banana Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 2/3 shortening
- 1 1/4 white sugar
- 2 eggs
- 1 vanilla extract
- 1/4 buttermilk
- 1 banana
- 2 apples
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Title: Strawberry Brownie Torte
Ingredients:
- 1 water
- 1/2 egg
- 1/2 cream cheese
- 1 milk
- 1 vanilla instant pudding mix
- 1 1/2 strawberries
- 1
- 2
Instructions:
1. Line two 8 or 9 inch round cake pans with foil; grease. In large bowl, combine all brownie ingredients; beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 for 26-31 minutes. Cool. Freeze 1 hour or until firm.
2. In small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes.
3. To assemble torte, remove brownie layers from pans; remove foil. Place one layer on serving plate; top with half of the filling and 2 cups of the berries. Place remaining layer, top side up, on strawberries. Top with remaining filling and strawberries.
4. Drizzle with chocolate syrup, if desired.
5. Chill several hours in refrigerator before serving. Store any remaining dessert in refrigerator.
Title: Gluten-Free Vegan Strawberry Cheesecake
Ingredients:
- 3/4 raw sugar
- 2 coconut oil
- 3 strawberries
- 5 coconut
- 3 raw sugar
- 150 strawberry
- 2/3 powdered sugar
- 1/3
- 1
Instructions:
1. In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch springform pan. Store in the freezer until the cheesecake filling is ready.
2. Preheat the oven to 350°F/180°C degrees.
3. In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
4. Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
5. When the cheesecake has cooled down, cover and store in the refrigerator overnight.
6. Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
7. Infuse love into the cheesecake, slice and serve!
Title: Gordon Ramsey Lemon Posset
Ingredients:
- 300 caster sugar
- 75 lemon
- 1 -2
Instructions:
1. Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
2. Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it’s not tart enough. The posset should be sweet, tangy and creamy.
3. Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.
Title: Black Forest Brownies
Ingredients:
- 20 water
- 1/2 eggs
- 1/4 cream cheese
- 2 sugar
- 1 vanilla
- 1/3 cherry pie filling
- 1/2
- 1/3
- 1
- 2
Instructions:
1. Prepare and bake brownies, following pkg. directions, using a 13"x9" pan. Cool on a wire rack.
2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth.
3. In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
4. Spread over the brownies. Top with pie filling.
5. In a microwave or small heavy saucepan, melt chocolate; stir until smooth. Drizzle the chocolate over the brownies.
6. Refrigerate for about 10 minutes to set chocolate. Enjoy!
7. Yield: 2 dozen.