lumicero/recipes-ing2inst huggingface dataset:
Title: Old South Jelly Roll Cake
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 vanilla
- 3/4 cake flour
- 3/4 baking powder
- 1/4 salt
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 400 degrees F.
2. In a small bowl beat egg whites until stiff but not dry and set aside.
3. In another bowl, beat the egg yolks until light.
4. Gradually add the sugar and vanilla, and mix well.
5. Sift together the flour, baking powder, and salt.
6. Add the sifted flour mixture to the egg yolk mixture.
7. Fold in the egg whites into the egg mixture and pour batter into a 15 x 10 by 1-inch jelly roll pan lined with waxed paper.
8. Bake for 8 to 10 minutes or until the cake is golden.
9. Loosen up edges of cake, invert cake onto a towel dusted with confectioners<U+0092> sugar.
10. Carefully peel wax paper off cake.
11. Trim 1/4-inch of hard crust off each long side of the jelly roll cake.
12. Begin with the narrow side and roll the cake and towel up together.
13. Cool cake on rack, seam side down, for 10 to 15 minutes.
14. Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll.
15. Sprinkle with confectioners<U+0092> sugar or cover with whipped cream.
16. Enjoy!
Title: Halva (A Greek Sweet Using Semolina)
Ingredients:
- 1 olive oil
- 2 semolina
- 1 walnuts
- 2 pine nuts
- 2 sugar
- 2 water
- milk
- walnuts
- pine nuts
- sesame seeds
- cinnamon
Instructions:
1. Dissolve the sugar in the water and milk and bring it to a bare simmer.
2. Boil for 5 minutes and remove from heat.
3. At the same time, brown the semolina in the oil on medium-high heat, stirring continuously.
4. This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly.
5. When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir.
6. Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern).
7. Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon.
8. You should not put this dessert in the refrigerator.
9. It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once.
10. Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper.
Title: America's Best Chocolate Chip Cookies
Ingredients:
- 2 1/3 all-purpose flour
- 3/4 baking soda
- 3/4 salt
- 1 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1 walnuts
- 1 1/2
Instructions:
1. Stir the first 3 dry ingredients.
2. Stir together butter, sugars until creamy. Beat in vanilla and egg until blended.
3. Stir in flour mixture until blended. Stir in chocolate chips and nuts. Put in the refrigerator and let chill for 2 hours. Preheat oven to 375°F Drop batter by tablespoonfuls onto baking sheets covered with parchment paper.
4. Bake for 12 minutes or until golden brown. Cool on sheets for 5 minutes and transfer to racks to cool completely.
Title: Lemon Coconut Squares
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 confectioners' sugar
- 3/4 butter
- 4 margarine
- 1 1/2 eggs
- 1/2 sugar
- 1 lemon juice
- 3/4 baking powder
- flaked coconut
Instructions:
1. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes.
2. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.
3. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Title: Carrot Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 1/3 flour
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 1 1/2 salt
- 1 carrots
- 4 cream cheese
- 8 butter
- 1/2 vanilla
- 1 powdered sugar
- 2 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease & flour three 9-inch cake pans.
3. Beat sugar & eggs till thickened.
4. Stir in oil.
5. Sift flour, soda, baking powder, cinnamon, & salt.
6. Stir into egg mixture.
7. Fold in carrots.
8. Spoon batter into pans.
9. Bake for 35-40 minutes until cake tests done.
10. Turn onto wire racks & cool.
11. Mix together all frosting Ingredients.
12. Beat until smooth & frost cake.
Title: Chocolate Surprise Cake
Ingredients:
- 1 pumpkin puree
- 1 Cool Whip
Instructions:
1. Mix cake mix with pumpkin, mixture will be thick.
2. Bake according to box directions in a 9 x 13" pan.
3. Cool cake. When serving, top with cool whip and drizzle with syrups for a pretty presentation.
Title: S'mookies (From Parenting.com)
Ingredients:
- 2/3 all-purpose flour
- 1 baking soda
- 1/2 unsalted butter
- 1 creamy peanut butter
- 1 1/3 light brown sugar
- 1 egg
- 3/4 vanilla extract
- 1/2 unsalted butter
- 2 marshmallow cream
- 1/2
Instructions:
1. Preheat oven to 375°F Lightly coat a cookie sheet with cooking spray. Mix flour and baking soda in a small bowl; set aside.
2. With a spoon, mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat until smooth. Add flour mixture, and stir until combined.
3. Roll dough into 1-inch balls and flatten with a fork; bake 8 to 10 minutes. Remove from oven and let stand for 10 minutes, then place cookies in the refrigerator for 20 minutes.
4. While cookies cool, place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff.
5. Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together. Store finished cookies in the fridge.
Title: Balsamic-Glazed Oranges
Ingredients:
- 1/4 brown sugar
- 1/4 sweet oranges
- 4
Instructions:
1. Peel oranges removing all of the pith from the outside. Cut across grain into 1/4 inch slices, removing seeds.
2. Place sugar and vinegar in a small saucepan and bring to boil. Stir constantly with a large spoon. Allow it to continue with a low boil until volume is halved (1/4 cup).
3. Divide orange slices evenly between 4 plates. Drizzle with glaze.
Title: Coconut Logs
Ingredients:
- 1 flour
- 1/2 flaked coconut
- 1/2 butter
- 3 margarine
- granulated sugar
- confectioners' sugar
Instructions:
1. Combine all ingredients except Confectioners' sugar and work to form a stiff dough.
2. Cut dough into quarters. On a lightly floured surface, roll each piece into a rope about 1/2 inch in diameter.
3. Cut ropes into 2 inch long pieces. Place on a greased cookie sheet and bake in a preheated 350F oven until golden brown, about 12 to 15 minutes.
4. Remove cookies to a rack to cool. Store airtight in a cool place. May be frozen. Dust with Confectioners' sugar just before serving. Makes about 30 pieces.
Title: Cranberry-Orange Trifle
Ingredients:
- 3/4 sugar
- 3/4 Grand Marnier
- 1/4 fresh cranberries
- 1 sugar
- 1/2 cornstarch
- 5 2% low-fat milk
- 2 1/2 eggs
- 2 vanilla extract
- 2 salt
- 1/8
- 1
Instructions:
1. To prepare cranberries, combine 3/4 cup sugar, orange juice and Grand Marnier in a medium saucepan over medium-high heat, cook 3 minutes or until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat, simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.
2. To prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes); stirring occasionally.
3. Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. Repeat layers. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours.
Title: Ooey-Gooey Butter Cake
Ingredients:
- 1 butter
- 8 egg
- 1 cream cheese
- 1 eggs
- 2 pure vanilla extract
- 1 butter
- 8 confectioners' sugar
- 3 3/4
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
2. For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your finges. Set the pan aside.
3. For the filling, place the cream cheese in the same mixing bowl and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the maching and add the eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until sugar is well incorporated, 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
4. Pour the filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
5. Bake until well browned but the center still jiggles when you shake the pan, 45-47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
6. Cake may be stored, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. It may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.
Title: Fantastic Banana Cream Pie or Pudding Using 3-4 Ripe Bananas
Ingredients:
- 8 cornstarch
- 1 1/4 sugar
- 4 Splenda sugar substitute
- 4 eggs
- 2 1% low-fat milk
- 2 butter
- 1 vanilla
- 3 -4 salt
- 2 bananas
- graham cracker pie crust
Instructions:
1. Mix cornstarch, sugar, salt with the cold milk in a large saucepan.
2. Cook mixture over medium heat to dissolve. (Stir constantly) until boiling.
3. Pour 1/4 of the mixture into the beaten eggs and blend thoroughly.
4. Return mixture back to saucepan.
5. Add 1 smashed banana to mixture and stir until blended .
6. Cook until thick and creamy.
7. Add margarine/butter and vanilla.
8. Add dash of salt.
9. Add 1/2 of the mixture to 2x10" pie shells (1/4 of mixture to each shell).
10. Slice the remaining bananas on top of the 2 pies.
11. Cover the bananas with the rest of the mixture.
12. Put in refrigerator to set.
13. When ready top the pies with whipped cream or Cool Whip.
Title: Strawberry Upside-Down Cake
Ingredients:
- 1/4 sugar
- 8 strawberries
- 1 1/2 self-rising flour
- 1/4 baking soda
- 1/2 salt
- 2 butter
- 4 mascarpone
- 1/2 sugar
- 1/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 1/2 buttermilk
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 8 (4-ounce) ramekins with cooking spray. Using a 1/4 cup of sugar, coat each greased ramekin with a good sprinkle. Slice strawberries in quarters, and arrange in a spiral pattern on the bottom of each ramekin.
3. In a medium bowl, whisk together the flour, baking soda and salt.
4. In a large bowl with an electric mixer, cream together butter, mascarpone and the sugars. Beat in the eggs, 1 at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps. Pour the mixture into each ramekin over the strawberries and tap the ramekins on counter to release any air bubbles. Arrange the ramekins on a half sheet tray. Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes.
5. Let the cakes cool for 2 minutes, then run a knife along the outside edge of the ramekin and invert the ramekins onto serving plates. Sprinkle with powdered sugar and serve.
Title: Mock French Pastry
Ingredients:
- 1 graham cracker
- 2 1/2 vanilla pudding mix
- 1 milk
- 1 icing sugar
- 1 hot water
- 1/4 butter
- 1
Instructions:
1. Line a 7x11 inch pan with graham crackers.
2. Cook pudding mix as per pkg.
3. directions, but using only 2 1/2 cups of milk.
4. Pour pudding carefully over graham crackers.
5. Cool.
6. Whip cream, and spread over cooled pudding.
7. Cover with an additional layer of graham crackers.
8. Add hot water to icing sugar and mix to a silken consistency.
9. Spread quickly over graham crackers (this is only enough to make a very thin layer of glaze. I usually make 1 1/2 to 2 times the amount) Melt butter with chocolate chips.
10. Drizzle over icing--I like to pipe straight lines of melted chocolate across the width of the pan, about 1/2 inch apart.
11. Then, drag a knife through the lines up and down the length of the pan, about 1/2 apart.
12. Makes a fancier"french pastry" presentation.
13. Refrigerate overnight.
Title: Chocolate Peppermint Pinwheel Cookies
Ingredients:
- 3 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 sugar
- 1 egg
- 1 milk
- 3 powdered sugar
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Sift together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in large bowl of electric stand mixer and beat until light and fluffy. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. The dough will be very stiff and crumbly at this point alost like a shortbread. Don't worry, you are adding liquid in the next steps.
3. Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. (If you like you can add a drop or two of red food coloring to make the dough a pppermint pink.) Cover both with plastic and chill for approximately 5-10 minutes.
4. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours or more. (I let my logs cool for 6 hours and they were very easy to slice.).
5. Preheat oven to 375 degrees.
6. Remove dough from the refrigerator and cut into 1/4-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
7. Store in an airtight container for up to 1 week.
Title: Caramel Pineapple Upside Down Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/2 pineapple
- 3/4 maraschino cherry
- 20 butter
- 1/2 golden brown sugar
- 1 evaporated milk
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
2. In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
3. In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
4. Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
5. Pour cake batter over caramel and fruit.
6. Bake for about 45 minuets or until inserted toothpick comes out clean.
7. Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
8. Place cake onto desired dish and serve. Refrigerate leftovers.
Title: Apple Pecan Carrot Squares
Ingredients:
- 1 oats
- 1/2 white flour
- 1/2 brown sugar
- 1/2 salt
- 1/4 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/2 golden raisin
- 2 carrots
- 1/2 applesauce
- 1/2 vanilla yogurt
- 1 egg
- 1 vanilla
- 1 golden delicious apple
- 1/4 maple syrup
- 1 lemon juice
- 3 vanilla yogurt
- 1/2 pecan halves
- 3 brown sugar
Instructions:
1. Preheat the oven to 350°F and grease a _x_ inch pan.
2. Mix the oats, flour, brown sugar, salt, baking soda, cinnamon, and nutmeg in a bowl.
3. In a separate bowl mix the shredded carrot, applesauce, yogurt, egg, and vanilla together.
4. Gradually mix the dry ingredients into the second bowl. Add in the golden raisins.
5. Pour the cake batter into the pan.
6. Put the apple slices into a bowl and add in the maple syrup, lemon juice, and yogurt. Mix the contents together to coat the apple slices.
7. Spread the apple slices on top of the cake batter and pour out all of the syrup mix.
8. Arrange the pecan halves on top of everything and sprinkle on the remaining 3 tablespoons of brown sugar.
9. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool for five minutes before cutting into squares and serving.
Title: Easy but Gorgeous Chocolate Dip
Ingredients:
- 1/4 chocolate chips
- 1 butter
Instructions:
1. Combine the butter and chocolate chips in a small bowl. Microwave until butter has completely melted and chocolate chips are soft, opening the microwave and checking at an interval of 15 secs.
2. Stir vigorously. Microwave for another 5 secs.
3. Dip pretzels, donuts, crackers, or cookies into chocolate mixture and set on a piece of plastic wrap with a flat plate/chopping board supporting it; if using dip on a cake, spread evenly on the surface with a rubber spatula.
4. Freeze food for 5 minutes or until chocolate hardens. Serve!
Title: Caramel Fruit Dip
Ingredients:
- 4 cream cheese
- 1/2 brown sugar
- 1 vanilla
Instructions:
1. Mix all the ingredients together in a bowl and beat until smooth.
2. Use as a dip for your favorite fruit (apples are my favorite in this).
3. Enjoy!
Title: Titanic Waldorf Pudding
Ingredients:
- 2 apples
- 2 butter
- 2 granulated sugar
- 1 granulated sugar
- 4 heavy cream
- 1 eggs
- 8 vanilla extract
- 1 golden raisin
- 1
Instructions:
1. Preheat oven to 350°F.
2. While the oven is heating, sauté the diced apples with the butter and 2 tablespoons sugar.
3. Place apples in a refrigerator to chill.
4. Cut croissants into ½-inch pieces.
5. Heat cream slowly to a boil.
6. Mix eggs, remaining cup of sugar and vanilla in a bowl.
7. Add hot cream slowly, while continuing to stir; set custard to the side.
8. Spray 8 8-ounce ramekins well with cooking spray (Pam).
9. Fill ramekins half full with cut croissants, add apples and raisins.
10. Cover with more croissants. (do not pack bread tightly in ramekins or it will make the pudding heavy and dense)
11. Pour custard over croissants and let set for 10 minutes to let bread absorb custard.
12. Finish filling remaining ramekins with croissants and custard.
13. Place ramekins in a deep pan with ¼-inch of hot water (bain marie).
14. Place in oven and bake for 45 minutes.
15. Stick a knife in custard to check doneness.
16. Put in a refrigerator to cool or serve right away.
Title: Vanilla Spritz Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 egg
- 2 1/2 vanilla extract
- 1/2 ground cardamom
- 1/2 salt
- 2 1/2 all-purpose flour
Instructions:
1. Preheat oven to 375°F.
2. Cream butter and sugar in large bown until light and fluffy.
3. Beat in the egg, vanilla, cardamom and salt.
4. Using a spoon, stir in flour until well mixed.
5. Pack the dough into the cookie press. Fit with the desired disk design. Press the dough onto ungreased baking sheet approximately 1 inch apart.
6. Sprinkle with vanilla sugar, if desired or decorate with colored sugars before baking.
7. Bake until lightly golden, about 10 - 12 minutes. Gently transfer the cookies (while warm) to wire racks to cool.
8. Store in an airtight container at room temperature for up to 4 days.
Title: Blackberry and Peach Cobbler
Ingredients:
- 8 fresh blackberries
- 8 sugar
- 3 all-purpose flour
- 3/4 ground cinnamon
- 1/2 salt
- 1 butter
- 1 sugar
- 3/4 light brown sugar
- 3/4 crystallized ginger
- 1/2 pecans
- 1 baking powder
- 1 salt
- 1/4 all-purpose flour
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Place fruit in a large mixing bowl. In a separate bowl, combine next 4 ingredients (sugar, flour, cinnamon and salt.).
3. Sift dry ingredients over fruit and fold them in with a spatula. Then let the fruit mixture sit for 20 minutes.
4. For the crust, place butter, white and brown sugars in a large mixing bowl and cream with an electric mixer at medium high speed until fluffy.
5. Add ginger and pecans, stirring to combine.
6. In a separate bowl, combine baking powder, salt and flour. Add dry ingredients to butter-and-sugar mixture one cup at a time. The result should resemble cookie dough.
7. Pour fruit filling into a deep 4-quart baking dish, and then drop pieces of dough over the top to cover.
8. Place baking dish in a jelly roll pan--to catch any filling that may overflow--and bake for 1 hour. Check the cobbler periodically to make sure the crust doesn't become too brown before the filling is fully cooked. You may need to turn the oven temp down to 325 degrees. Filling should be bubbly around the edges.
9. Serve with fresh whipped cream, vanilla ice cream, or both.
Title: Berry Citrus Crisp
Ingredients:
- 1 strawberry
- 1 fresh blueberries
- 1 fresh raspberry
- 1/2 sugar
- 2 cornstarch
- 3/4 quick oats
- 3/4 all-purpose flour
- 1/2 brown sugar
- 1/2 ground allspice
- 1 butter
- 1/4
Instructions:
1. Preheat oven 375 degrees F.
2. Lightly Spray 8x8 inch pan, mix berries with sugar and cornstarch; toss well to coat.
3. Stir in orange juice and mix.
4. In small bowl combine oats, flour, brown sugar, all spice and butter until crumbly; spoon over top of fruit.
5. Bake in oven 35-40 minutes til bubbly and browned on top.
6. Serve topped with low-fat frozen yogurt or ice cream.
Title: Punjabi Meethe Chawal (Sweet rice from Punjab, India)
Ingredients:
- 400 basmati rice
- 200 sugar
- 1 milk
- 3 -4 saffron threads
- 25 cashews
- 10 pistachios
- 25 raisins
- 20 ghee
Instructions:
1. Place saffron in a little warm milk and keep aside.
2. Then, fry the rice in ghee.
3. Cover the rice with milk and water completely.
4. Add all remaining ingredients.
5. Cover.
6. Cook on a low flame for 15-20 minutes.
7. When all the water is absorbed, remove from heat and garnish with cashews and raisins.
8. Serve hot for a delicious unique Indian dessert you'll always remember!
Title: Johnd's Fancy Passion Fruit Mousse
Ingredients:
- 5 passion fruit
- 1 sweetened condensed milk
- 10 maraschino cherries
- 10 fresh mint leaves
Instructions:
1. Cut the passion fruits in halves. Remove the pulp and seeds and licuify in your food processer. Save some of the seeds for garnishing.
2. Strain the processed pulp. Mix the juice in the food processer with the condensed milk.
3. Cut off a small portion of the bottoms of the passion fruit skin halves; enough for them to stand up like small cups. Fill these passion fruit cups with the processed condensed milk mixture.
4. Place a red cherry on top of each cup and add as garnish a few passion fruit seeds that you previously saved, as well as a mint leaf (optional).
5. Refrigerate for more than 1 hour. (This becomes "cooking time".).