lumicero/recipes-ing2inst huggingface dataset:
Title: Scrumptious Moist Kahlua Cake
Ingredients:
- 1 chocolate cake mix with pudding
- 1 chocolate instant pudding
- 1 sour cream
- 1/3 Kahlua
- 3/4 eggs
- 4 chocolate chips
- 1 powdered sugar
Instructions:
1. Mix cake mix through eggs.
2. Add chocolate chips.
3. Pour into a oiled Bundt pan.
4. Bake at 350 for 45 to 55 minutes or until done.
5. Cool cake.
6. Remove from cake pan.
7. Place cake on a platter.
8. Sprinkle with powdered sugar.
Title: Stevia Avocado Coconut Popsicles
Ingredients:
- 1/2 avocado
- 2 1/3 coconut milk
- 18 stevia
- 1/2 raw sugar
- sweetened flaked coconut
Instructions:
1. Blend milk slowly with avocado.
2. Add stevia.
3. Add coconut flakes.
4. Pour into 12 slot popsicle mold.
5. Helpful hint: try using a creamer or a steamer pitcher to pour liquid into popsicle mold.
Title: Spooky Halloween Boo Pudding Cups
Ingredients:
- 3 1/4 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 1
- 20
- 30
Instructions:
1. POUR milk into large bowl.
2. Add dry pudding mixes.
3. Beat with wire whisk 2 minute or until well blended.
4. Gently stir in half each of the whipped topping and cookie crumbs.
5. SPOON 1 tablespoons of the remaining cookie crumbs into each of 15 (6-oz.) paper or plastic cups (clear is better so you can see the layers). Cover evenly with layers of the pudding mixture and remaining cookie crumbs.
6. DROP remaining whipped topping by spoonfuls onto desserts to resemble ghosts.
7. Add chocolate chips for the eyes.
8. Serve immediately. Or, refrigerate until ready to serve.
9. Cover and store leftover desserts in refrigerator.
Title: Devilishly Moist Chocolate Cake
Ingredients:
- 1 1/3 all-purpose flour
- 3/4 cocoa powder
- 1 1/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 2/3 sugar
- 1/3 eggs
- 2 vanilla extract
- 1/3 boiling water
- 2
- 1
Instructions:
1. Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
3. Add the sugar, and using the paddle attachment, mix at low speed until blended.
4. Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
5. In a small bowl, whisk together the eggs until blended.
6. Whisk in the milk and vanilla extract until blended.
7. With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
8. Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
9. Pour batter into cake pan.
10. Bake for 45-55 minutes, until a pick comes out clean.
11. Cool in the pan on a wire rack for 20 minutes.
12. Invert cake onto the wire rack and cool completely.
13. Frost as desired.
Title: High Altitude Oatmeal Raisin Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 brown sugar
- 1/3 granulated sugar
- 1 egg
- 1/2 vanilla extract
- 3/4 flour
- 1/2 salt
- 1/2 baking soda
- 1 cinnamon
- 1 1/2 old fashioned oats
- 1 raisins
- 2 water
Instructions:
1. Preheat your oven to 365ºF.
2. Line a sheet with with parchment paper. Otherwise be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
3. Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
4. Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
5. Add the egg and vanilla extract, then mix until blended into the batter.
6. In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
7. Combine the oats with the dry mixture and stir until well-mixed.
8. Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
9. Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
10. Throw the raisins into the batter and stir until the raisins have been evenly distributed.
11. Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
12. Bake for 8-10 minutes–you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.
13. Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully–the cookies will still be very soft.
14. These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.
Title: Cream Cheese Dainties
Ingredients:
- 3 fat free cream cheese
- 1/2 margarine
- 1/2 sugar
- 1/4 flour
- 1 baking powder
- 2 salt
- 1/4 maraschino cherry
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream together cream cheese, margarine,& sugar; add almond extract.
3. In another bowl, combine flour, baking powder& salt; gradually add to creamed mixture.
4. Chill dough at least 1 hour.
5. Shape dough into 1" balls; roll in crushed almonds& place 1 1/2" apart on ungreased cookie sheets.
6. Top each with a cherry slice.
7. Bake 12-15 minutes or until lightly browned on bottoms.
Title: Sfogliatelle
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 3/4 shortening
- 1/2 shortening
- 1 1/2 ricotta cheese
- 8 confectioners' sugar
- 3 eggs
- 2 all-purpose flour
- 1 vanilla
- 1/2 shortening
- 1 confectioners' sugar
Instructions:
1. Sift flour and salt and turn into bowl.
2. Cut in shortening with fingers to mealy consistency.
3. Add enough water (approx. 1/2 c) to hold mixture together.
4. Dough should be not too hard or too soft (similar to egg noodle dough).
5. Knead well several minutes.
6. Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
7. Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches.
8. Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
9. Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
10. Repeat with the third and fourth strips, separating each strip by a layer of shortening.
11. Let shortening cool and set.
12. Using great care, roll four strips together, as for jelly roll, starting from shorter end.
13. Wrap in wax paper and refrigerate about 15 minutes.
14. Remove.
15. wax paper and cut ends evenly using a short thing knige.
16. Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough).
17. Slices will resemble narrow rolls of ribbon.
18. Place on lightly floured board and sprinkle lightly with flour.
19. Gently place rolling pin a center of slice and roll out from center toward left.
20. Return rolling pin to center and roll out from center toward right.
21. The slice, fromerly round, will be a larger and thinger oval shape.
22. Gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
23. The oval should measure about 7 1/2 inches at its longest part.
24. Placed prepared oval on lightly floured board, rolled side down.
25. Proceed as above with the other pieces, arranging finished ovals on board, side by side.
26. Preheat oven to 400 degrees.
27. Drain ricotta through cheese cloth until quite dry.
28. Place in bowl, stir in remaining ingredients and blend throroughly.
29. Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.
30. Press edges together tightly to seal in filling.
31. Brush each shell with melted shortening.
32. Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
33. Close oven door quickly, lower heat to 350 and bake another 20 minutes.
34. Brush once more with shortening.
35. Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
36. Lower heat to 250 and bake another 5 to 10 minutes.
37. Cool on rack.
38. When cold, dust with confectioners sugar.
Title: Chocolate Bikkies
Ingredients:
- 2 caster sugar
- 1/4 unsalted butter
- 1/4 self rising flour
- 2 cocoa powder
Instructions:
1. Heat oven to 375ºF.
2. Cream the sugar and butter.
3. Add the remaining ingredients and mix well.
4. Divide the mixture in half and then tear off and shape a total of 18 balls.
5. Place them on a lined baking sheet and squash slightly to make a squat flat circle.
6. Bake for 8 minutes.
7. Leave to cool for 1 minute and then place the cookies on a cooling rack.
Title: Homemade Silky Chocolate Pudding
Ingredients:
- 3/4 granulated sugar
- 6 cornstarch
- 1/4 salt
- 1 milk
- 1 1/2 heavy cream
- 1 vanilla extract
- 1
Instructions:
1. In a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt Slowly pour in 1 ½ cups milk, stirring or whisking to create a lump-free mixture Stir in 1 cup heavy cream.
2. Place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) Remove from heat.
3. Stir in 1 teaspoon vanilla extract.
4. Pour pudding into stemmed glasses or custard cups or other container.
5. Chill at least 1 hour.
Title: Salzburger Nockerl
Ingredients:
- 2 vanilla extract
- 1 lemon zest
- 1/2 flour
- 1 salt
- 4 sugar
- 1 confectioners' sugar
- 2
- 1
Instructions:
1. Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture.
2. In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and bet until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold.
3. Generously butter an oval or oblong 8 by 10 inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the Nockerl in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.
Title: Rich Chocolate Mousse
Ingredients:
- 300 dark chocolate
- 300 rum
- 1 caster sugar
- 4
- 1/4
- 1/2
Instructions:
1. Place chocolate in a food processor and process until finely grated.
2. In a large saucepan, heat cream to just below boiling point. Gradually add cream to chocolate while food processor is still operating. Then add rum and mix until smooth.
3. Transfer chocolate mixture to a large bowl.
4. Beat egg whites in a small bowl with electric mixer until soft peaks form. Gradually add sugar, a tablespoon at a time, beating well after each addition. Fold egg white mixture through chocolate mixture.
5. Whip extra cream until soft peaks form and fold through chocolate mixture. Pour mixture into eight serving glasses. Refrigerate overnight.
Title: Clothes-pin cookies.(Lady-locks.)
Ingredients:
- 1 milk
- 5 flour
- 1/2 margarine
- 1/2 vanilla
- 1 granulated sugar
- 1 flour
- 4 salt
- 1 margarine
- 1 butter
- 8 sour cream
Instructions:
1. Make FILLING 1st, put in fridge till cookies are baked.
2. FILLING: Cook on low til thickened, milk, flour.
3. Cool in fridge.
4. Beat tog marg and crisco.
5. Beat well.
6. Add vanilla, and sugar.
7. Beat well.
8. Add the cooled flour mixture& beat, beat beat!
9. DOUGH: Measure flour, add a pinch salt.
10. Cut in 1 pound marg or butter (as for pie crust).
11. Blend in sour ceam (I used plain no-fat yogurt).
12. Refrigerate overnite or at least 6 hours.
13. Cut dough into 4 pieces.
14. Roll out thin, 1 piece at a time (keep rest in fridge til ready to roll).
15. Cut rolled piece into 1"x 4" long pieces.
16. Wrap loosely around pins, (see NOTE) making sure dough overlaps somewhat, so as to not have"holes" or"gaps".
17. Bake 350 about 12-15 minutes or till very lite golden color.
18. DO NOT BROWN.
19. When cool use pastry bag to fill;NOTE: Some stores sel the box of metal-"pins" to use.
20. I have 1 box but it's not enough, so, I use clothes pins also.
Title: Peppermint Snowballs
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 2 1/2 flour
- 1/2 cream cheese
- 2 confectioners' sugar
- 1/2 milk
- 1 confectioners' sugar
- 3
- 1
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugars.
2. Beat in vanilla.
3. Gradually addflour.
4. Stir in nuts, if desired.
5. Knead dough until pliable.
6. Cover and refridgerate for one hour or until easy to handle.
7. For the Filling: In a mixing bowl beat cream cheese, sugar, milk, peppermint candy and food coloring until smooth.
8. Roll tablespoonfuls of cookie dough into balls.
9. Using the end of a wooden spoon handle, make a deep indentation in the center of each ball.
10. Fill with 1/4 teaspoon of the filling.
11. Cover opening with 1/4 teaspoon of the dough; seal and reshape balls.
12. For topping: combine candy and confectioner's sugar.
13. Roll filled balls in topping mixture.
14. Place one inch apart on an ungreased cookie sheet.
15. Bake at 350 for 12-14 minutes or until firm.
16. Roll warm cookies in topping mixture again.
17. Cool on wire racks.
Title: Cherries Supreme Dessert
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 brown sugar
- 1/2 flour
- 1/2 pecans
- 1 vanilla ice cream
- 2 cherry pie filling
Instructions:
1. Mix butter, flour, sugar and pecans.
2. Press lightly in 9x9 pan.
3. Bake until light brown about 12 minutes at 350°F.
4. Remove from oven and crumble with a spoon.
5. Let cook completely.
6. Remove 1 cup of crumbs.
7. Press remaining back into the bottom of the pan.
8. Pack ice cream evenly on top.
9. Sprinkle 1 cup of crumbs over ice cream.
10. Cover and freeze until firm about 4 hours.
11. Just before serving, heat pie filling and flavoring if desired, stirring occasionally.
12. Remove ice cream from freezer and cut into 3 inch squares.
13. Spoon topping over each serving.
14. Garnish with whip cream and chocolate.
15. Serve Immediately.
16. Can be frozen for up to 1 month.
Title: Guilt & Gluten Free Chocolate Banana Pie
Ingredients:
- 100 flour
- 40 chickpea flour
- 30 flour
- 40 erythritol
- 20 carob powder
- 30 coconut milk
- 10 vanilla extract
- 80 coconut oil
- 8 apples
- 70 dark chocolate
- 10 bananas
- 10 pumpkin puree
- 10 coconut milk
- 160 dates
- 40 banana
- 60 unsweetened flaked coconut
- 2 dark chocolate
- 1
- 10
Instructions:
1. Preheat the oven to 350°F.
2. Combine all dry ingredients in a bowl and mix well.
3. Add all the wet ingredients over the flour and mix thoroughly with your hands.
4. Lastly, toss in the cacao nibs and the shaved dark chocolate and knead until you get a smooth ball of dough.
5. On a floured wooden floor or on a large cutting board covered with parchment paper, roll down the dough with a rolling in until 2/3 of an inch thick.
6. Place a large, baking pan over the dough and cut out its shape in the dough keeping your circle 2/3 of inch larger. Set aside the leftover dough you trimmed.
7. Using the baking paper that’s underneath, transfer the pie crust in the baking pan, poke a few holes in it with a fork and bake for about 20 minutes.
8. In the meantime, prepare the banana filling by blending all the ingredients together until smooth and creamy.
9. Take your gluten free pie crust out of the oven, pour the banana filling over it and crumble apart the leftover dough on top of the filling.
10. Put the pie back in the oven and bake for 20 more minutes.
11. Let the pie cool down and, when lukewarm, add some coconut flakes, shaved chocolate and a few slices of fresh banana on top. Enjoy!
Title: Gingerbread With Fresh Fruit
Ingredients:
- 1/2 shortening
- 1/2 brown sugar
- 1 egg
- 2/3 molasses
- 2 1/2 baking powder
- 2 salt
- 1 baking soda
- 1 ginger
- 1 1/2 cinnamon
- 1 clove
- 1/2 boiling water
- 1
Instructions:
1. Mix together shortening, sugar and egg. Blend in molasses and water. Sift together dru ingredients and stir in beating until smooth. Pour into 9-inch square pan. Bake at 325F for 40-50 minutes.
2. When cooled, serve with your favorite fruit, or fruit cocktail.
Title: Prunes, Coconut and Almond Cake
Ingredients:
- 150 flour
- 200 butter
- 3 eggs
- 150 sugar
- 100 coconut milk
- 150 prunes
- 200 baking powder
- 100
- 1
Instructions:
1. Preheat the oven to 200°C.
2. Butter 20cm round cake tin and sprinkle with breadcrumbs or flour.
3. In a large bowl, combine the flour, eggs, soft butter, sugar, coconut milk, desiccated coconut and baking powder and beat with an electric whisk to a smooth paste.
4. Add chopped prunes and flaked almonds, stir well. Pure into a tin.
5. Bake for a 1.5h until a skewer inserted into the centre comes out clean. Leave to cool.
Title: Coconut Kisses Bundt Cake
Ingredients:
- 1/2 butter
- 2 butter
- 4 eggs
- 1 milk
- 1 sweetened condensed milk
- 2 unsweetened dried shredded coconut
- 2 1/2 all-purpose flour
- 1 baking powder
Instructions:
1. Grease a bundt pan and set aside. Preheat oven to 350 degrees. In a bowl slightly microwave butter so it is soft.
2. Combine eggs, milk and the condensed milk. Add shredded coconut, flour and baking powder.
3. Pour batter into the prepared pan and pop it into the preheated oven.
4. Bake for about 30-40 minutes or until golden and toothpick comes out clean from the center of the cake. Let cool for ten minutes and transfer to cake platter to cool.
Title: Caribbean Rum Souffle
Ingredients:
- 6 sugar
- 1 gelatin
- 1 cold water
- 1 boiling water
- 1/2 dark rum
- 1/2
- 4
- 1/2
Instructions:
1. Beat egg yolks with sugar until thick and lemon coloured.
2. Soak the gelantine in 1 tbsp cold water themn stir until dissolved in the boiling water.
3. Add to the egg mixture and blend well. Add the rum, then mix again. Last, add the stiffly beaten egg whites and the whipped cream.
4. Save a bit of whipped cream for decoration on top. Served in wineglasses or your best glass bowl -- Chill in the refridgerator 2-4 hours -- .
Title: Macaroon Cake
Ingredients:
- 6 sugar
- 4 unsweetened applesauce
- 2 1/4 canola oil
- 1/2 nonfat milk
- 1/4 cake flour
- 3/4 all-purpose flour
- 1/2 flaked coconut
- 1 1/2 baking powder
- 1 1/2 salt
- 1 cream of tartar
- 3 confectioners' sugar
- 1/4
- 1/2
- 1
Instructions:
1. Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
2. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.
Title: Raspberry Trifle
Ingredients:
- 16 ladyfingers
- 2 vanilla flavor instant pudding and pie filling mix
- 1 fresh raspberries
- 1 1/2 fresh raspberry
Instructions:
1. Arrange one third of sliced cake in the bottom of a trifle dish.
2. Prepare pudding according to package directions.
3. Place one third more cake pieces around inside of bowl using half of pudding to hold them in place.
4. Gently stir together jam and raspberries; spoon half over pudding.
5. Cover with remaining cake pieces.
6. Layer remaining pudding and raspberry mixture.
7. Chill.
8. Garnish with whipped cream and fresh raspberries.
Title: Good Old Oatmeal-Coconut Cookies
Ingredients:
- 1 white sugar
- 1/2 brown sugar
- 1 butter
- 1 egg
- 3/4 flour
- 1 1/2 oats
- 1 1/2 baking powder
- 1 baking soda
- 1
Instructions:
1. Cream wet ingredients in a big bowl.
2. Combine dry ingredients then slowly stir into bowl with wet ingredients.
3. Roll into small, slightly flattened balls or bigger, roundish balls depending on how you like your cookies! (crunchy or chewy).
4. Bake at 160 degrees celcius for 20 mins or till cookies become slightly golden brown.
Title: Watergate Salad
Ingredients:
- 1 instant pistachio pudding mix
- 1 sugar-free instant pistachio pudding
- 1 crushed pineapple
- 1 Cool Whip
- 1/2 miniature marshmallow
- maraschino cherry
Instructions:
1. Add pudding mix to pineapple in large bowl (do not follow recipe on pudding box), and stir until well blended.
2. Add remaining ingredients and mix well.
3. Cover bowl and refrigerate.
4. Serve well chilled.
5. Hint: Use cold pineapple and cherries to help chill the salad faster.
Title: Brown Sugar Shortbread
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 1/2 vanilla
- 1 3/4 flour
- 1/8 salt
Instructions:
1. Preheat oven to 350.
2. Beat butter and sugar together, then add vanilla, beating again.
3. Add flour and salt, stirring until dough forms a ball.
4. Roll dough out to 1/2 inch thickness.
5. Cut into 1x3 inch pieces or use shaped cutters.
6. Prick with a fork.
7. Place on ungreased baking sheets.
8. Bake 22-24 minutes or until golden brown.
9. Cool on a wire rack.
Title: Pudding & Custard
Ingredients:
- 50 egg
- 1 coconut oil
- 75 coconut milk
- 1 honey
- 1.5 maple syrup
- 3 vanilla pod
- 1
- 9
Instructions:
1. Preheat the oven to 200C/390°F.
2. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
3. Meanwhile, beat all the egg yolks for the custard in a bowl.
4. Add the milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
5. Whisk the egg and flour for the puddings together and then slowly add the milk, add the mixture to the muffin tins and place in the oven for 10 minutes.
6. Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
7. Once everything is ready serve with fresh fruit, cinnamon and healthy jam.
Title: Meyer Lemon Crepe Cake
Ingredients:
- 3/4 flour
- 1/2 sugar
- 1/4 salt
- 1 1/4 milk
- 1/2 vanilla extract
- 6 unsalted butter
- 1/4 Meyer Lemon Curd Mousse
- heavy cream
- lemon slice
Instructions:
1. Whisk together flour, sugar, and salt.
2. Whisk together eggs, milk, and vanilla.
3. Gradually pour milk mixture into flour mixture, and whisk until smooth.
4. Whisk in butter; pour mixture through a sieve to remove lumps.
5. Refrigerate at least 2 hours up to overnight, in an airtight container.
6. Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
7. Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
8. Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.
9. Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake).
10. To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe.
11. Refrigerate about an hour.
12. Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.
Title: Hot Fudge Pie
Ingredients:
- 4 unsalted butter
- 1 1/2 sugar
- 1 eggs
- 2 vanilla extract
- 1 flour
- 1/4 milk
- 2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
3. Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir). Cool.
4. Mix sugar into beaten eggs, combine until sugar is fully incorporated.
5. Mix in butter-chocolate mixture until completely blended.
6. Add vanilla and milk. Stir well.
7. Fold in flour, mixing just until no white streaks remain – do not overbeat.
8. Bake for 25 minutes.
9. Serve with ice cream,.