lumicero/recipes-ing2inst huggingface dataset:
Title: Individual Chocolate Volcano Cakes (Flourless)
Ingredients:
- 2 dark chocolate
- 4 unsalted butter
- 6 1/2 salt
- 3 sugar
- 1
- 4
Instructions:
1. Preheat oven to 425 degrees.
2. Lightly butter and flour 4 ramekins or Corel mugs.
3. Melt the chocolate, butter and salt in the microwave or a double boiler.
4. Let cool 10 minutes.
5. Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
6. Fold the chocolate into the egg yolks.
7. Beat the egg whites until frothy.
8. Add 1 tablespoon sugar and beat until stiff, but not dry.
9. With rubber spatula, fold the egg whites into the egg yolk mixture.
10. Divide about 1/4 of the batter into the 4 ramekins.
11. Place a truffle on top in the centre and cover with the remaining batter.
12. (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
13. Bake for 11 minutes.
14. Cool for 5 minutes on a wire rack.
15. Run a knife around the sides of the cakes and invert onto plantes.
16. Garnish with whipped cream.
Title: Cinnamon Chocolate Chip Cake
Ingredients:
- 1/2 olive oil
- 3/4 honey
- 2 eggs
- 1 low-fat plain yogurt
- 1 vanilla
- 2 whole wheat pastry flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 brown sugar
- 1 chocolate chips
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9x 13 inch rectangular baking pan.
3. In a small bowl, combine topping ingredients and set aside (last 3 ingredients).
4. In another bowl, cram oil, sugar and eggs.
5. Add yogurt and vanilla, beat well.
6. Add flour, baking powder and baking soda and beat until combined.
7. Pour half of the batter into prepared pan.
8. Sprinkle half of combined topping ingredients over batter in pan.
9. Spoon remaining batter in pan, followed b remaining topping mixture.
10. Bake in over for 25-30 minutes or until toothpick inserted into center of cake comes out clean. ENJOY!
Title: Anne's Chocolate Fudge Frosting
Ingredients:
- 2 vegetable shortening
- 1/4 icing sugar
- 3 milk
- 1/3
Instructions:
1. Put 2 inches of water in the bottom of a double boiler.
2. Add the chocolate chips and vegetable shortening to the top of double boiler.
3. Allow the chocolate and shortening to melt.
4. Stir in the sugar a little at a time.
5. Add the milk.
6. Remove the top pot from the heat.
7. Beat frosting with the electric mixer until it is thick and creamy--about 5 minutes.
8. With a metal spatula or knife, spread about 1/3 of the frosting between the two layers and use the rest to cover the top and sided of the cake.
Title: Chocolate Cathedral Cake
Ingredients:
- 1 instant chocolate pudding mix
- 2 water
- 1 1/2 vanilla
- 1/2 eggs
- 2 chocolate chips
- 4
- 1
Instructions:
1. Preheat the oven to 325 degrees Fahrenheit.
2. Blend all ingredients (except the chocolate chips) until the mixture is smooth and free of bumps.
3. Once the mixture is fully blended, fold in the chocolate chips. Make sure the chips are evenly distributed across the entire mix.
4. Grease your bundt pan. [Note: the more grooves, nooks, corners, and crannies your pan has, the more grease you will need.).
5. Lightly dust the pan with flour. This will assist in post-oven cake removal.
6. Bake for 1 hour. [Note: this does not mean open the door every five minutes to check on it. I highly doubt your cake will get up and run away!].
7. Allow to cool in the pan for 1.5 hours. A complex bundt pan will require more cooling time.
Title: Raspberry Tiramisu
Ingredients:
- 20 sponge cake fingers
- 1 orange
- 4 mascarpone cheese
- 8 7/8 fresh raspberries
- 17 1/2 orange zest
- 3
- 12
Instructions:
1. Break each sponge finger into 3 and place in a shallow dish.
2. Drizzle the orange juice and liqueur over the top and toss well.
3. Beat together the orange zest, mascarpone, fromage frais and raspberry jam.
4. Divide half of the soaked sponge fingers between the bases of 6 individual glass serving dishes.
5. Top each with some fresh raspberries and generous dollop of the mascarpone mixture.
6. Continue building the layers, finishing with a few fresh raspberries on top.
7. Chill for 2 to 3 hours, then decorate with a little grated orange zest before serving.
Title: Buttercrunch Toffee Cookies
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 2 1/2 flour
- 1/4 confectioners' sugar
- 2 cornstarch
- 3/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 2 eggs
- 2 vanilla
- 1 corn syrup
Instructions:
1. For the Buttercrunch Toffee:
2. Line a rimmed cookie sheet with wax paper and set aside. In a heavy bottom saucepan, melt butter. Add sugar and cook over medium high heat until boiling. Reduce heat and continue to cook until it reaches 290 F on a candy thermometer. Remove from heat and pour onto pan. Set aside to cool. When cool, break toffee into small pieces.
3. For the Cookies:
4. Preheat oven to 325. In a medium bowl, sift together flour, confectioner’s sugar, cornstarch, baking powder, baking soda, and salt. Set aside. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating after each addition. Add vanilla and corn syrup (optional). Stir in candy pieces, mixing thoroughly. Refrigerate dough for 30 minutes. Roll into 1 ½” balls (approximately 1 rounded Tablespoon). Place 2” apart on an ungreased tray. Bake at 325 for 10 minutes. Cool on tray for 5 minutes before transferring to a wire rack.
Title: Blueberry Delight
Ingredients:
- 3 blueberries
- 1/2 sugar
- 1 crushed pineapple
- 1 pecans
- 3/4 butter
- 1/2
Instructions:
1. Pour pineapple in a 9x13 pan, then blueberries. Sprinkle blueberries w/ half of the sugar. Next, pour cake mix. Pour melted butter over mix. Sprinkled w/ pecans, then the rest of the sugar.
2. Bake @ 350 degrees for 45 minutes. Cut slits to let juices run over the top. Bake another 15 minutes. Total baking time 1 hours.
Title: Chocolate Sponge Custard
Ingredients:
- 3 eggs
- 1/4 cream of tartar
- 1 1/4 milk
- 1/3 all-purpose flour
- 1/4 vanilla extract
- 3/4 marshmallow cream
Instructions:
1. In small mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted.
2. In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth.
3. Gently, but thoroughly, fold into beaten whites.
4. Place 6 (6 ounces) lightly greased custard cups in large baking pan.
5. Pour egg mixture into cups.
6. Place pan on rack in preheated 350ºF oven.
7. Pour very hot water into pan to within 1/2 inch of top of custards.
8. Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.
9. Remove promptly from hot water.
10. Cool at least 5 minutes before serving.
11. Top with a dollop of marshmallow fluff or whipped cream.
12. Makes 6 servings.
Title: Peach Pudding Cake
Ingredients:
- 14 eggs
- 14 white sugar
- 1 cinnamon
- 2
- 1/4
- 1/2
Instructions:
1. Cut pound cake into 1-inch cubes.
2. In a medium bowl toss together pound cake cubes with drained sliced peaches.
3. In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
4. Pour over cake mixture, stir gently.
5. Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
6. Lightly butter 8 inch square baking pan.
7. Preheat oven to 350°F.
8. Spoon mixture into pan and sprinkle with remaining sugar.
9. Bake 35-40 minutes or until just set.
Title: Blueberry Dumplings Recipe Courtesy Paula Deen
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/2 butter
- 1/4 milk
- 1 fresh blueberries
- 2 water
- vanilla ice cream
Instructions:
1. Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl.
2. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
3. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful.
4. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings.
5. Serve warm with vanilla ice cream or fresh cream.
Title: GALACTOBOURIKO
Ingredients:
- 4 milk
- 2/3 sugar
- 4 butter
- 1/2 farina
- 1/2 sugar
- 1/3 flour
- 4 eggs
- 2 vanilla
Instructions:
1. Preheat oven to 375.
2. heat milk with 2/3 cup sugar.
3. mix farina with 1/2 cup sugar, flour, eggs and vanilla.
4. add 1 cup hot milk. mix togethers and then add farina mixture back into milk.
5. stir and cook until bubbling. remove from heat.
6. add 1 stick butter and cool.
7. butter pan and layer 5 sheets of filo with butter melted butter, in pan.
8. pour in custard, and cover with 5 sheets of filo, buttering each layer with melted butter, and top. tuck edges into sides of pan and bake for 45-50 minutes.
9. cool and serve with syrup.
10. syrup: 1 cup sugar, 1/2 cup honey, 2 tbl lemon juice 1 inch cinnamon stick, 1 cup water. simmer 10 minutes, remove cinnamon and cool.
Title: Fresh Orange Cake
Ingredients:
- 1 sugar
- 1 vanilla extract
- 1/2 eggs
- 1/4 confectioners' sugar
- 1 orange zest
- 4
- 1
- 3
- 1
Instructions:
1. Preheat the oven to 350. Lightly mist a 12 cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
2. Place cake mix, orange juice, oil, sugar, vanilla and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan and place in the oven.
3. Bake the cake until it's golden brown and just starts to pull away from the sides of the pan, 45-47 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes more.
4. Meanwhile, prepare the glaze. Combine the confectioners sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth. Place the cake on a platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glze set for a few minutes before slicing.
Title: Gnocchi Di Susine (Plum Gnocchi)
Ingredients:
- 3 russet potatoes
- 1 egg
- 1 salt
- 1 nutmeg
- 2 flour
- 2 plums
- 1 sugar
- 6 butter
- 2 ground cinnamon
- 3
Instructions:
1. Place potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.
2. Cook potatoes, partially covered, until tender, about 35 minutes.
3. Drain and set aside until cool enough to handle (but not too long: The hotter potatoes are when peeled and riced, the lighter gnocchi will be).
4. Peel potatoes, then press through a potato ricer onto a clean surface.
5. Spread in a thin layer to cool completely.
6. Gather potatoes into a mound, form a well, add egg, salt, and nutmeg, and beat together.
7. Knead dough, gradually adding about 1 1/2 cups flour, until smooth and slightly sticky.
8. Roll out dough on a floured surface to 1/4'' thick.
9. Using a 4'' round cookie cutter or a glass, cut out 30 circles.
10. Gather scraps together to roll out again, if necessary.
11. To fill gnocchi, cut plums into 30 3/4'' pieces.
12. Place a dough circle in palm of your hand, place a piece of plum in center, then sprinkle with 1/2 teaspoons sugar.
13. Gather dough up and around plum and press to seal, pinching dough together if it tears. Shape into a smooth, even ball, then place on a lightly floured tray.
14. Repeat with remaining dough and filling.
15. Melt butter in a large skillet over medium heat.
16. Add bread crumbs and toast, stirring constantly, until deep golden brown, about 7 minutes.
17. Remove from heat and add cinnamon and remaining sugar.
18. Cook gnocchi in small batches (so that they don't touch) in a large pot of boiling water over high heat.
19. Stir gently to prevent sticking and cook until dough is tender and slightly translucent, about 20 minutes.
20. Lift gnocchi from boiling water with a slotted spoon, drain well, then roll each in the bread crumbs to coat well.
21. Arrange on a serving platter and sprinkle with any remaining bread crumbs.
22. Serve warm.
Title: Apple Dumplings
Ingredients:
- 2 sugar
- 2 water
- 1/4 margarine
- 1/4 nutmeg
- 1/4 cinnamon
- 2 baking powder
- 3/4 shortening
- 1/4 sugar
- 3 apples
- 2 all-purpose flour
- 1/2 salt
- 2/3 milk
- 1/2 cinnamon
Instructions:
1. Sauce: In large sauce pan add 2 cups sugar, water, margarine, and 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon.
2. Bring to boil.
3. Boil 5 minutes and then set aside to cool Dough: Combine flour, baking powder and salt.
4. With pastry blender cut in shortening until pea size.
5. Make a well in cente and add milk all at once.
6. Stir till moist.
7. Knead on floured surface 10 or 12 strokes or until nearly smooth.
8. Roll out to 12x10 inch rectangle.
9. Filling: Combine 1/4 cup sugar and 1/2 teaspoon cinnamon.
10. Set aside.
11. Sprinkle shredded apples evenly over dough.
12. Sprinkle with cinnamn and sugar mixture.
13. Roll dough jelly roll fashion, starting from long end.
14. Pinch to seal.
15. Cut into 12-1 inch slices.
16. Place in a 13x9x2 inch pan.
17. Pour sauce over the dumplings.
18. Bake at 350 degrees for 50 minutes or until golden and bubbly They will look like they are swimming in this sauce.
19. You will be amazed at what will happen with all of the sauce as the dumplings are baking.
Title: Lorna's Wicked Chocolate Cake
Ingredients:
- 10 plain flour
- 1/2 bicarbonate of soda
- 6 caster sugar
- 6 light muscovado sugar
- 8 water
- 2 cocoa powder
- 4 unsalted butter
- 1 vanilla essence
- 1 malt vinegar
- 1/4 eggs
- 2 dark chocolate
- 4 water
- 3 caster sugar
- 7 unsalted butter
- 6 vanilla essence
- 4 dark chocolate
- 1/2 unsalted butter
- 4 water
- 1
- 3
Instructions:
1. For the cake:
2. Preheat the oven to gas mark 5/190degC/375degF.
3. Grease and flour two 8 1/2 inch round sandwich tins and line the bottom of each with greaseproof paper (baking parchment?).
4. Sift the flour, bicarbonate of soda and the two types of sugar into a bowl and make a well in the centre.
5. place the water, cocoa powder and butter in a small saucepan and stir over a medium heat until the butter melts and the mixture is smooth- don't allow the mixture to boil though.
6. Remove from the heat and stir in the vanilla.
7. Add the vinegar to the cream and stir into the flour/sugar mixture.
8. Add the cocoa mixture and eggs- there should be no more cake ingredients left- and whisk together until smooth.
9. Divide the mixture equally between the two tins and bake for 20-25 minutes until until the cakes have risen and are firm but springy to the touch.
10. Remove rom the tins& place on wire racks to cool.
11. For the filling:
12. Put the chocolate& water into a small saucepan& melt over a low heat, stirring continuously, until smooth- set this mixture aside for a moment.
13. Put the caster sugar, cream and butter into another saucepan& heat over a moderate heat for 4 to 5 minutes, stirring continuously until the spoon will leave a trail in the mixture.
14. Remove from the heat& stir in the chocolate mixture and the vanilla.
15. Allow to cool, stirring occasionally& then place in a fridge until cold.
16. Sandwich the two cakes together with the filling and leave on a rack over a tray.
17. To ice the cake:
18. Put the remaining chocolate in a small saucepan with the butter and the water.
19. Heat, whilst stirring continuously, until the chocolate melts& the mixture becomes smooth and will coat the back of a spoon- do NOT overheat.
20. Pour the icing over the top of the cake and then chill until set.
Title: Homemade Mint Marshmallows
Ingredients:
- 2 plain gelatin
- 1/4 boiling water
- 1/4 cold water
- 1 sugar
- 1/2 boiling water
- 1 corn syrup
- 1/4
Instructions:
1. In mixer bowl, dissolve gelatin in cold water.
2. Add 1/4 c boiling water.
3. In sauce pan combine sugar, 1/2 cup boiling water till dissolved.
4. Add corn syrup.
5. Pour into gelatin, and cool when cold add flavor and beat with whip till stiff peaks form.
6. Scrape into a powder sugar dusted 9x13 pan.
7. Spread powdered sugar on top and spread to all corners and edges.
8. Let dry then cover.
9. Cut into 1" pieces and store in airtight container.
10. Use in place of regular marshmallows.
Title: Shamrock Meringue Cups
Ingredients:
- 4 vanilla
- 1 salt
- 1/4 cream of tartar
- 1/4 sugar
- 1 sweetened condensed milk
- 1 lime juice
- 1/2
- 2
- 2 -3
Instructions:
1. Place egg whites in small bowl at let stand at room temp for 30 minutes. Add vanilla, salt and cream of tartar; beat on medium till soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high till stiff peaks form.
2. Drop meringue into 12 mounds on two parchment paper- lined baking sheets. With the back of a spoon, shape into 3-inch cups. Bake at 275° for 45-50 minutes till set and dry. Turn oven off and leave for one hour. DO NOT open oven door.
3. In a small bowl, beat milk and lime juice till mixed. Cover and refrigerate 1 hour till set. Fold in whipped topping and food coloring.
4. Spoon 1/3 cup filling into each meringue cup. Cut 18 green cherries in half (make shape of shamrock on top) and two slivered almonds for garnish if desired.
Title: Fudgy Pecan Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1 1/2 vanilla
- 3 cocoa powder
- 1/2 cocoa powder
- 1 flour
- 1/2 water
- 3 pecans
- 3 cream of tartar
- 3/4 salt
- 3
- 1/8
- 1/2
- 8
Instructions:
1. Line bottom of a 9 inch springform pan with foil Butter foil and sides of pan Set aside.
2. Beat egg whites,cream of tartar and salt until stiff peaks form in small bowl Set aside.
3. Combine melted butter, the sugar and vanilla in a large mixing bowl,beat well.
4. Add egg yolks, one at a time, beating well after each addition.
5. Blend in cocoa, flour, oil,and water;beat well Stir in chopped pecans Carefully fold in egg whites to chocolate mixture.
6. Pour into prepared pan.
7. Bake at 350 for 45 minutes or until top cracks slightly.
8. (Cake will NOT test done in center) Cool 1 hour Cover, chill til firm Remove side of pan Make GLAZE Combine chocolate and cream in small saucepan.
9. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.
10. DO NOT BOIL Remove from heat.
11. Cool, stirring occasionally until mixture begins to thicken, about 10-15 minutes.
12. Pour over cake letting it run down the sides.
13. Top with pecan halves if desired.
14. Let chill before serving to harden topping.
Title: S'mores Xtra
Ingredients:
- 1 marshmallows
- 1 graham crackers
- 1
Instructions:
1. To make first one: Make a sandwich of a Reese's mini and 2 graham crackers.
2. Toast a marshmallow till puffy and a golden color (do not burn).
3. Put marshmallow between top cracker and mini Reese's cup; close gently and get ready to make another.
4. BET YOU CAN'T EAT JUST ONE!
Title: No Bake Snickers Pie
Ingredients:
- 1 cream cheese
- 1 Cool Whip
- 1
Instructions:
1. Mix cream cheese and caramel spread together.
2. Add cool whip and beat until blended.
3. Spoon into crust.
4. Put Snickers Bars in a zip lock back and break into small-small pieces.
5. Sprinkle the Snickers on top of the pie.
6. Refrigerate until set (2 hours or more).
7. ENJOY!
Title: Chocolate Cookies With Espresso Ganache
Ingredients:
- 1 1/4 flour
- 2 instant espresso powder
- 1 salt
- 3/4 unsalted butter
- 2/3 sugar
- 1 egg
- 1 vanilla
- 3/4 instant espresso powder
- 3/4 bittersweet chocolate
- 1 icing sugar
- 3
Instructions:
1. Cookies:
2. Blend together flour, espresso powder and salt. Set aside.
3. Beat together butter and sugar until light and fluffy (about 2 minutes).
4. Add egg and beat for 2 minutes. Add vanilla and mix.
5. Stir in cocoa powder until just blended.
6. Slowly add flour mixture, mixing until just combined.
7. Scrape dough onto work surface and divide into two. Form each into disk; cover with plastic and refrigerate for 2 hours.
8. Preheat oven to 325°F; line 2 baking sheets with parchment paper, set aside.
9. Remove 1 disk from fridge and between sheets of parchment, roll out dough to thickness of about 3/16 x 10 inches.
10. Cut out dough using a 2-inch fluted rectangular cutter.
11. Place cookies on prepared sheets.
12. Bake 8 - 10 minutes. Cool.
13. Ganache:
14. In small pan combine whipping cream and espresso. Bring just to boil.
15. Remove from heat, and add chopped chocolates, whisk until smooth.
16. Chill 1/2 hour.
17. Spread about 1 tsp ganache onto bottom of each cookie, top with another cookie.
18. Dust with icing sugar.
19. NOTE: I usually double the ganache! I find that we like more filling in the cookies. And besides -- it is good right off the spoon, so there alone you need to double -- LOL.
Title: P-Nutty Rice Pudding
Ingredients:
- 1/4 butter
- 2/3 crunchy peanut butter
- 3 eggs
- 1 vanilla
- 1 salt
- 2/3 brown sugar
- 2 milk
- 1 1/2 cooked rice
Instructions:
1. Preheat oven to 350 degrees.
2. Microwave butter and peanut butter for 1 1/2 minutes ~ cool slightly.
3. Beat eggs, vanilla, salt, and brown sugar until well blended.
4. Add melted butter, peanut butter, milk, and cooked rice ~ combine well.
5. Pour into 8 X 8 Pyrex dish that was sprayed with cooking spray.
6. Bake at 350 degrees for 45 minutes until set on the outside and still soft in the middle.
7. Cool for about 20 minutes ~ serves 9.
Title: Snickers Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 peanuts
- 26 Cool Whip
- 1 chocolate instant pudding
- 1
- 8
- 1
Instructions:
1. Mix cake mix as directed on box.
2. pour half into 9x13 inch pan and bake 20 minutes at 350 degrees.
3. Melt caramels with sweetened condensed milk.
4. Pour over baked cake.
5. Sprinkle with nuts.
6. Pour rest of batter on top.
7. Bake 20 minutes more.
8. Cool.
9. Mix whipped topping with chocolate pudding and a little milk.
10. Frost over cooled cake.
Title: Chocolate Fudge Frosting
Ingredients:
- 1/2 butter
- 1/3 corn syrup
- 1/2 vanilla extract
- 1/4 salt
- 1 milk
- 1/3 powdered sugar
- 3 3/4
Instructions:
1. Cream butter. Add corn syrup, salt and vanilla; blend. Stir in cocoa. Add milk and powdered sugar alternately, beating until smooth and creamy after each addition. Add enough milk to make a good spreading consistency.
2. NOTE: When using for smaller cakes or in cake decorating,, refrigerate extra icing in a covered container. Bring to room temperature before using. This keeps well and is useful for quick decorating jobs as beating again is unnecessary. To use for inscriptions, thin slightly with a few drops of water, milk, or coffee.
Title: Tembleque
Ingredients:
- 4 coconut milk
- 1/2 cornstarch
- 2/3 sugar
- 1/2 salt
- 1 ground cinnamon
Instructions:
1. In a saucepan dissolve cornstarch in 1/4 cup coconut milk.
2. Once dissolved add the rest of the coconut milk, sugar, and salt.
3. Cook at medium-high heat stirring constantly!
4. As it thickens, lower heat until it boils thick.
5. Pour right away into wet molds, pans or cups.
6. Cool and then cover and refrigerate for at least 2 hours.
7. Carefully separate the tembleque from the mold using a knife.
8. Turn it over unto a dish. Sprinkle with cinnamon.
Title: Hot Fudge Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/4 milk
- 1/2 pure vanilla extract
- 2 brown sugar
- 1 hot water
- 1
- 1/4
- 1 3/4
Instructions:
1. Combine the flour, sugar, 2 tablespoons baking cocoa, baking powder and salt in a mixing bowl, and mix well.
2. Add the milk, oil and vanilla to the dry ingredients and mix well.
3. Pour the mixture into an ungreased 9-inch square baking dish.
4. Mix the brown sugar and 1/4 cup baking cocoa in a small bowl, and sprinkle over the batter.
5. Pour the hot water over the top and do not stir. Bake at 350F for 35-40 minutes or until the cake tests done. The cake will be on the top and the chocolate sauce on the bottom.
6. Serve a warm portion of the cake with the chocolate sauce spooned over the top, and add a dollop of ice cream - So Delicious!