lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Almond-Coconut Cake (Almond Joy Cake)
Ingredients:
- 2 all-purpose flour
- 1/2 almond paste
- 12 granulated sugar
- 1 1/4 eggs
- 4 unsalted butter
- 1 unsweetened dried shredded coconut
- 1 light corn syrup
- 2 2/3 heavy cream
- 1/2 light corn syrup
- 8
- 1
- 1/4
Instructions:
1. Make the Chocolate Almond Cake:
2. Position a rack in the center of the oven and preheat the oven to 350°F Grease the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper and grease the paper.
3. In a medium bowl, sift together the flour and cocoa powder. Whisk to combine and set aside.
4. Break the almond paste into 1-inch chunks and place it in the bowl of an electric mixer along with the sugar and one of the eggs. Using the paddle attachment, beat the mixture on low speed until smooth, about 1 minute. Add the softened butter and beat on medium speed until light, about 3 minutes. Add the remaining 3 whole eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the egg yolk. Add the cocoa mixture at low speed, mixing just until blended. Remove the bowl from the mixer stand and mix it a few times with a rubber spatula to ensure that the mixture is evenly blended. Scrape the batter into the prepared pan and smooth it into an even layer.
5. Bake the cake for 40 to 50 minutes, until the top is firm and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool the cake in the pan on a wire rack for 20 minutes (the cake will fall in the center as it cools).
6. Remove the side of the springform pan. Place a 9-inch cardboard cake round on top of the cake and invert it. Remove the bottom of the pan and the parchment paper from the cake (the bottom of the cake should now be the top). Cool the cake completely on a wire rack.
7. Make the Coconut Layer:
8. Place the coconut in the bowl of a food processor and pulse until finely chopped. Add the corn syrup and pulse until the coconut is evenly moistened. Spread the mixture over the top of the cake in an even layer.
9. Make the glaze and glaze the cake:
10. Place the chocolate in a medium bowl. Combine the cream and corn syrup in a small saucepan and bring to a boil. Pour over the chocolate and stir until the chocolate is completely melted and the glaze is shiny. Set the cake on the wire rack over a sheet of parchment paper or silicone mat. Pour the warm glaze over the top of the cake and use a small, offset metal spatula to smooth it evenly over the top and sides. Refrigerate the cake until the glaze is set, about 20 minutes. Scrape up any extra glaze from the paper and transfer it to a small bowl. Cover and refrigerate for about 20 minutes, until firm enough to pipe. Transfer the cake to a serving platter. Pipe the chilled glaze in rosettes on top of the cake.
11. Cut the cake into wedges and serve with whipped cream.
Title: Sweet Potato Buneulos
Ingredients:
- 1 sweet potato
- 1 egg
- 3 milk
- 2 butter
- 1/2 all-purpose flour
- 1/4 flaked coconut
- 2 sugar
- 1/2 baking powder
- 1/4 ground nutmeg
- shortening
- honey
- powdered sugar
Instructions:
1. Cook the sweet potato in boiling water for 30 to 40 minutes or until tender. Drain and mash till smooth; cool slightly. (You should have 1 cup.) Stir in beaten egg.
2. In a small saucepan, heat the milk and butter to boiling; remove from heat. Stir into sweet potato.
3. Combine the flour, coconut, sugar, baking powder, nutmeg, and 1/4 tsp salt. Add to the sweet potato mixture, stirring just to moisten.
4. Heat enough shortening to cook the buneulos to 365 degrees. Carefully drop batter by tablespoons into deep hot shortening. Fry the buneulos, several at a time, for 3 to 3 1/2 minutes or until puffy and golden, turning once. Drain on paper towels.
5. Serve with syrup, honey, or sprinkle with powdered sugar.
Title: Yummy Summer Blueberry Cake
Ingredients:
- 3 unbleached flour
- 3 1/2 baking powder
- 1/4 baking soda
- 1 salt
- 1 fresh blueberries
- 1/2 sugar
- 1 skim milk
- 1 orange zest
- 1/3 unsweetened applesauce
- 1
- 1/2
Instructions:
1. Prepare 9 x 13 pan (or 2 rounds) with cooking spray and flour.
2. In mixing bowl, combine flour, baking powder, baking soda, salt, blueberries and sugar.
3. In another mixing bowl, combine egg white, milk, juice, orange peel, and applesauce.
4. Mix dry ingredients with wet ingredients just until moistened.
5. Pour into prepared pan(s), and bake at 350 degrees for 1 hour depending on pan size.
Title: Caramel Sauce Cake
Ingredients:
- 125 butter
- 3/4 sugar
- 2 eggs
- 3/4 plain flour
- 1/2 self raising flour
- 1/4 milk
- 1/3
Instructions:
1. Preheat oven to 180 degrees celsius (350F) (for fan forced oven you may need to lower by about 5-10 degrees celsius).
2. Grease with butter a 20cm (8inch) bundt/baba cake tin (one which gives you a hole in the centre of the cake).
3. Sift flours together.
4. Cream butter and sugar in electric mixer until soft and well blended, add eggs one at a time blending well between each addition.
5. Add flour and milk alternating between the two starting and ending with flour.
6. Spread half of the mixture into the prepared cake tin, spread the caramel sauce mixture over and then spread remaining cake mixture over (at this point you can take a skewer and swirl through the mixture to entwine the caramel more into the cake - OPTIONAL).
7. Bake in oven for 40 - 45 minutes - test with a skewer and if comes out clean it is cooked.
8. Leave to stand in tin for 5 minutes before turning out.
9. If serving warm dust with icing sugar.
10. Suitable to slice and freeze.
Title: 21 Club Flourless Chocolate Torte
Ingredients:
- 1 unsalted butter
- 8 eggs
- 5 sugar
- 1/4 dark corn syrup
- 1/3 unsalted butter
- 3/4 light corn syrup
- 8
- 1 1/2
Instructions:
1. For cake: Preheat oven to 350°F.
2. Butter and flour 9 inch diameter cake pan with 2 inch sides.
3. Line bottom of pan with parchment.
4. Dust pan with flour; tap out excess.
5. Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
6. Set aside.
7. Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
8. Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
9. Pour chocolate mixture into the egg mixture and fold together gently.
10. Pour batter into prepared pan.
11. Bake until tip of knife inserted into center comes out clean, about 1 hour.
12. Cool completely in pan on rack.
13. Invert cake onto 7 1/2 inch cardboard round.
14. Peel off parchment.
15. Place cake on cardboard on rack set over a cookie sheet.
16. For Glaze: Bring cream to simmer in heavy medium saucepan.
17. Reduce heat to low.
18. Add chocolate; stir until melted.
19. Remove from heat; let stand until just cool.
20. Whisk in butter and syrup.
21. Pour glaze over cake; spread with spatula to cover top and sides.
22. Refrigerate cake overnight.
23. (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
24. Serve cold.
Title: Marissa's Banana Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 Jello Instant Vanilla Pudding Mix
- 2 powdered sugar
- 2 bananas
- 4
- 1
Instructions:
1. Combine condensed milk and water and pudding beat with with electric beaters until thick. Set aside in refrigerator.
2. Meanwhile get out a mixing bowl,and beat heavy cream and powdered sugar starting out on low-then finishing on med/high.
3. Fold whipped cream into pudding mixture.
4. Using a large trifle bowl or large glass pan layer vanilla wafers, then pudding mixture and bananas. Repeat until finished with bananas, cookies, and pudding.
5. Chill 1 hour and serve.
Title: Primal Pumpkin Pie Squares
Ingredients:
- 1/2 almond butter
- 1 pumpkin
- 1 coconut oil
- 2 eggs
- 1/4 maple syrup
- 1/2 honey
- 1/4 pure vanilla extract
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ground cloves
- 1 baking soda
- 1/4 unsweetened dried shredded coconut
- 1/4
- 1/2
Instructions:
1. Melt coconut oil and almond butter briefly in microwave (just enough to thin it out, but not make it hot).
2. Combine above with pumpkin purée. Add in beaten eggs, maple syrup and vanilla/almond extract.
3. Stir in almond flour, coconut, spices and soda.
4. Fold in chocolate chips.
5. Spread batter into a greased 9x9 square pan.
6. Bake at 350F for 30 minutes. Adjust cooking times to your own texture preferences (less time for gooey squares, more time for ones that are more set).
7. Cool for 5-10 minutes. Cut into squares and enjoy! Delicious served warm.
Title: "lite" Peanut Butter Dirt Cake
Ingredients:
- 20 fat free cream cheese
- 1 powdered sugar
- 1/2 fat-free cool whip
- 1 1/2 skim milk
- 1 sugar-free instant chocolate pudding mix
- 15
- 1
Instructions:
1. Pour crushed cookie crumbs into the bottom of an square dish.
2. In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
3. Fold in half of the Cool Whip.
4. Spread over crust.
5. Sprinkle with chopped peanut butter cups.
6. In another bowl, beat the milk, pudding mix and remaining powdered sugar .
7. Fold in the rest of the Cool whip.
8. Spread over the peanut butter cups.
9. Crush the remaining cookies and sprinkle over the top.
10. Cover and chill overnight.
Title: Sugar Cookie Cutouts - (Bisquick)
Ingredients:
- 3/4 confectioners' sugar
- 1/4 butter
- 1/2 egg
- 1 Bisquick baking mix
- 2
Instructions:
1. In large bowl, stir together all ingredients except Bisquick and decorator sugar/icing.
2. Stir in Bisquick until soft dough forms; cover and refrigerate 1 to 2 hours.
3. Heat oven to 400*.
4. Roll out dough, about 1/4 at a time, on surface sprinkled with flour.
5. (Keep remaining dough refrigerated until ready to roll).
6. Cut into desired shapes with cookie-cutters.
7. Place about 2 inches apart on ungreased cookie sheet.
8. If using, sprinkle with colored sugar/decorating sugars.
9. Bake 5-7 minutes, until edges are light brown.
10. Place on wire rack to cool.
11. Ice if desired.
Title: Raspberry and Dark Chocolate Cups
Ingredients:
- 16 fresh raspberries
- 16 dark chocolate
- 7 7/8 coconut oil
- 1
Instructions:
1. Place the almonds in a dry skillet set over medium-high heat and dry-fry for 3 to 5 minutes to enhance their flavor. Insert 1 almond into the 'cup' of each raspberry and place them on a tray. Freeze for about 1 hour.
2. Melt the dark chocolate and coconut oil in a double boiler, over medium heat. Once melted, remove from the heat and cool until it is not hot but still liquid.
3. Place 8 small paper muffin cups on a tray. Pour about 1 tbsp of chocolate into each. Add 2 almond-filled raspberries to each cup. Pour another tbsp of chocolate over the berries in each cup, making sure to completely cover them. The chocolate will start to solidify instantly if the berries were frozen.
4. Refrigerate for about 30 minutes, or until set. Refrigerate for up to 3 days or freeze for up to 3 months.
Title: Lemon Filled Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 2 vanilla extract
- 3 1/4 all-purpose flour
- 3 1/4 baking powder
- 3/4 salt
- 1 1/2 milk
- 1 sugar
- 1/4 cornstarch
- 1 water
- 4 lemon juice
- 1/3 butter
- 2 sugar
- 1 1/2 water
- 2 cream of tartar
- 1/3 vanilla extract
- 1/4 flaked coconut
- 1
- 3
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Transfer to three greased and floured 9-inch round baking pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
5. Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160, about 10 minutes.
7. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Title: Delicious Chocolate Chip Cheesecake Bars
Ingredients:
- 1 egg
- 1 cream cheese
- 1/3 egg
- 8 sugar
- 1 chocolate chips
- 1/2
- 1
Instructions:
1. Mix together cake mix, egg and oil. Reserve 1/3 cup for topping. Press into 13x9 pan.
2. Mix together cream cheese, egg and sugar until soft and creamy.
3. Pour on top of crust.
4. Top with chocolate chips and 1/3 cup cake topping.
5. Bake at 350 for 25 minutes.
6. Let cool completely. Cut into squares. Eat and enjoy! Save leftovers in fridge.
Title: Icing Sugar Cookies
Ingredients:
- 1/2 margarine
- 5 icing sugar
- 1 vanilla
- 1 flour
Instructions:
1. Preheat oven to 350F and line cookie sheets with parchment.
2. In a large bowl whip together margarine and icing sugar. Stir in vanilla until blended. Add flour and mix to form dough.
3. Roll dough into balls and lay on cookie sheet, press with a fork. Bake until golden brown (6-8 minutes maybe?).
Title: Butterscotch Sundae Cake
Ingredients:
- 3/4 shortening
- 2 1/2 brown sugar
- 3 eggs
- 3 1/4 flour
- 4 1/2 baking powder
- 1 1/2 salt
- 1 1/2 milk
- 1 1/2 vanilla
- 1 sugar
- 3/4 cream of tartar
- 1/4 vanilla
- 1 boiling water
- 1/4 brown sugar
- 1/4 butter
- 3 water
- 1
Instructions:
1. Cream shortening with sugar.
2. Add eggs and beat.
3. Mix together flour, baking powder and salt.
4. Add alternately with milk to shortening mixture.
5. Mix well after each addition.
6. Add vanilla.
7. Pour into two greased and floured 9" cake pans and bake at 350 degrees for 30 to 40 minutes or until done.
8. For Frosting: Mix together in small bowl of electric mixer, egg white, sugar, cream of tartar and vanilla.
9. Add water and beat until stiff peaks form.
10. Frost cake.
11. For Glaze: Mix brown sugar, butter and water.
12. Bring to full rolling boil, stirring constantly.
13. Then, boil for 1 1/2 minutes without stirring.
14. Drizzle glaze over frosting on cake.
15. Keep cake refrigerated.
Title: Heather's Bake Sale Lemon Bars
Ingredients:
- 1 1/2 all-purpose flour
- 2/3 confectioners' sugar
- 3/4 butter
- 3 eggs
- 1 1/2 sugar
- 3 all-purpose flour
- 1/4 lemon juice
- confectioners' sugar
Instructions:
1. Combine first three ingredients until crumbly. Put into a greased 13 x 9 pan. Pat down and bake 20 minutes at 350 degrees.
2. In a bowl, whisk eggs, sugar, flour and lemon juice until frothy. Pour over hot crust.
3. Bake until golden brown (approximately 20 minutes). Cool and dust with confectioner's sugar.
Title: Honey Apple Cookies
Ingredients:
- 1/2 honey
- 2 applesauce
- 1/2 baking soda
- 1 whole wheat flour
- 1 ground ginger
- 1 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray cookie sheets with cooking spray.
3. Microwave honey in a large microwave-safe bowl for 15 seconds.
4. Stir in egg whites and applesauce with a wooden spoon.
5. Gradually stir in baking soda, flour, and ginger.
6. Drop in tablespoon size portions onto cookie sheets, about 1 1/2 inches apart.
7. Bake for 10 to 12 minutes until lightly golden brown.
8. Lightly drizzle frosting that has been melted in the microwave over cookies with a spoon.
Title: Fresh Fruit Cobbler
Ingredients:
- 5 -6 all-purpose flour
- 2 sugar
- 1/2 baking powder
- 4 salt
- 1 butter
- 1/2 milk
- 1 sugar
- 2/3 cornstarch
- 1/4 boiling water
- 1 1/2
Instructions:
1. Arrange fruit evenly in the bottom of a 13x9x2" greased baking dish.
2. In a bowl, combine flour, sugar, baking powder, and salt.
3. Cut in butter until crumbly.
4. Spoon over fruit.
5. Combine sugar and cornstarch and sprinkle over batter.
6. Pour water over all.
7. Bake at 350 for 40 to 45 minutes or until fruit is tender.
Title: Cousin Nancy's Rum Balls
Ingredients:
- 3 vanilla
- 1 confectioners' sugar
- 2 pecans
- 1 light corn syrup
- 1/4 rum
- 1/2 Bourbon
- 1/2 granulated sugar
Instructions:
1. In a large bowl, thoroughly mix all ingredients except 1/2 cup granulated sugar.
2. Shape mixture into 1 inch balls; roll balls in sugar.
3. Store in tightly covered container for at least three days before serving. This allows flavors to mellow.
4. Keeps up to two weeks in the container.
Title: Molten Chocolate Cherry Baby Cakes
Ingredients:
- 1/4 brandy
- 1/3 cognac
- 1/2 dried cherries
- 6 bittersweet chocolate
- 3/4 butter
- 3 eggs
- 3 sugar
- 1/2 flour
- 3 cocoa powder
- 6
Instructions:
1. In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
2. Preheat the oven to 450 degrees F.
3. In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
4. In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
5. Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
6. Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
7. Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
8. To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).
Title: Grandma's Fruit Cobbler
Ingredients:
- 2 1/2 flour
- 3/4 salt
- 1/2 butter
- 1/2 sugar
- 1
- 2
Instructions:
1. Work flour and Crisco in a millie dough.
2. Add cold water a little at a time until you get firm dough.
3. Roll into a ball.
4. Cut in half and roll out on a floured surface.
5. Line the bottom of a baking pan, 9 X 13 inches.
6. Add fruit then roll out second half of dough and put on top.
7. Pinch to seal sides.
8. Cut up butter and sprinkle on top.
9. Add sugar.
10. Bake at 350-375 for 30 minutes or until golden brown.
Title: Basic Vegan Chocolate Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 granulated sugar
- 1/3 vanilla extract
- 1 1/2 all-purpose flour
- 1 cocoa powder
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Line muffin pan with baking cups (paper or foil).
3. Whisk together soy milk and vinegar in a large bowl, and set aside to curdle. Add sugar, oil, and vanilla to the soy mixture and beat until frothy.
4. In a separate bowl, whisk together the remaining dry ingredients.
5. Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.
6. Pour the batter into prepared baking cups, filling them to three quarters full.
7. Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
8. Transfer cupcakes to cooling rack and allow to cool completely.
Title: Chocolate Marble Terrine
Ingredients:
- 8 butter
- 4 heavy cream
- 1/2 cognac
- 1 white chocolate
- 12 butter
- 6 heavy cream
- 2/3 cognac
- 1 granulated sugar
- 1/2 light corn syrup
- 1 granulated sugar
- 1/3
- 3
- 1/3
Instructions:
1. Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap.
2. For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl.
3. In a medium saucepan, bring about 2 inches of water to a simmer.
4. Remove pan from heat.
5. Set the bowl of chocolate over the hot water and stir until chocolate has melted.
6. Cool, and then add the cream, 2 tablespoons at a time, stirring well.
7. Stir in the cognac.
8. Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours.
9. Do not refrigerate.
10. For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet.
11. For the Chocolate Sauce, cut chocolate into small pieces.
12. In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil.
13. Remove from heat and stir in chocolate.
14. Let chocolate mixture stand 2 minutes, and then whisk until smooth.
15. Set aside to cool.
16. Recipe can be prepared to this point a day ahead.
17. For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer.
18. Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl.
19. Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes.
20. Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes.
21. Set aside.
22. Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes.
23. Repeat with Dark Chocolate Mousse.
24. Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse.
25. Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl.
26. Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix.
27. Gently pour mixture into the mold.
28. Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap.
29. Refrigerate for 8 hours or up to 2 days.
30. Just before serving: Wrap the mold in a hot, wet cloth.
31. Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife.
32. Spoon Chocolate Sauce onto dessert plates and gently lay slices on top.
Title: Lemon Cream Brulee With Berries
Ingredients:
- 3 lemon peel
- 5 sugar
- 3/4 vanilla extract
- 6 salt
- 2 golden brown sugar
- 1/4 fresh raspberry
- 8 Chambord raspberry liquor
- 2
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Arrange eight 3/4 cup ramekins or custard cups in 13x9" metal baking pan.
3. COmbine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up on sides of cups.
4. Bake custards unti just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours.
5. Sprinkle top of each brulee with 1 teaspoons golden brown sugar. Place under hot broiler just until sugar melts and bubbles. Watch carefully, rotate ramekins for even browning.
6. Rechill brulee at least 2 hours to harden sugar.
7. Toss fresh raspberries with Chambord. Spoon on top of each ramekin.
Title: Shortbread Hearts
Ingredients:
- 1 butter
- 3/4 margarine
- 1 powdered sugar
- 1/4 all-purpose flour
- 2 white chocolate chips
- 1/4 shortening
- 1/4
- 1
Instructions:
1. Heat oven to 350°F Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.
2. Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
3. Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.
4. Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with heart sprinkles.