lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Orange Muffins
Ingredients:
- 2 flour
- 1 baking powder
- 2/3 sugar
- 2 sugar
- 1 salt
- 1 walnuts
- 1/3 eggs
- 2 oranges
- 1 1/2 frozen cranberries
- 1
Instructions:
1. In a large bowl, combine flour, 2/3 cup sugar, baking power, salt and walnuts.
2. Mix well.
3. Whisk together oil and eggs until well blended.
4. Make a well in center of flour mixture.
5. Pour oil mixture along with oranges and cranberries.
6. Fold dry ingredinets into wet ingredients.
7. Mix until dry ingredients are just moistened.
8. Spoon into 12 greased muffin pans and sprinkle with remaining 2 TBSP sugar.
9. Bake 350F for 25-30 minutes.
10. Note: Toast walmuts for 8-10 minutes at 350F until golden).
Title: Memo's Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 unsulphured molasses
- 1 egg
- 2 flour
- 2 baking soda
- 1/2 clove
- 1/2 ginger
- 1 cinnamon
- 1/2 salt
Instructions:
1. Melt shortening, cool. Add sugar, molasses and egg; beat well.
2. Sift dry ingredients, add to first mixture and mix well.
3. Chill thoroughly (for at least a few hours, we chill overnight).
4. Form into 1" balls, roll in granulated sugar and place on greased cookie sheet 2-3 inches apart.
5. Bake at 375 degrees for 7-8 minutes. Cookies should be light, pillowy and soft, not dark and crispy.
Title: Mississippi Mud Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 butter
- 1 1/2 bread flour
- 1/3 vanilla
- 1 coconut
- 1 pecans
- 1 walnuts
- 1 marshmallow cream
- 1/2 butter
- 6 milk
- 1/3 powdered sugar
- 1 vanilla
- 1 pecans
- 1 walnuts
Instructions:
1. Mix first 8 ingredients together until mix well. Bake in a 350 over for 30 minutes.
2. As soon as you take cake out of the over spread Craft marshmello cream over the top. Let set until cooled completely.
3. Mix frosting ingredients together with a wooden spoon until it becomes whipped. Spread over cake when completely cooled. This recipes is great to double and keep one itthe freezer.
Title: Easy Cherry Delight Dessert (No-Bake)
Ingredients:
- 1 3/4 graham cracker crumbs
- 1/3 sugar
- 1/4 butter
- 2 vanilla
- 1/2 cream cheese
- 1 cherry pie filling
- 1
Instructions:
1. Prepare a 9 x 9" baking pan.
2. In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
3. Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
4. Add the remaining sugar and vanilla until well blended.
5. Smooth on top of the crust.
6. Top with the cherry pie filling.
7. Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.
Title: Choco-Holic Cake
Ingredients:
- 1 chocolate flavor instant pudding and pie filling mix
- 1 milk
- 1 sour cream
- 1/2 eggs
- 4 walnuts
- 1 powdered sugar
- 2 butter
- 1 water
- 1 1/2 vanilla extract
- 3
- 2 -3
- 1
Instructions:
1. Preheat oven to 350. Grease and flour 12-inch Bundt pan or tube pan.
2. Combine cake mix, pudding mix, milk, sour cream,and eggs in large mixing bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared pan.
3. Bake for 55-65 minutes or until tooth pick comes out clean.
4. Cool in pan for 20 minutes. Invert onto wire rack and cool completely.
5. Glaze:
6. Melt baking chocolate and butter in a saucepan on low heat stirring until smooth.(If you want to do this in the microwave I would use shortening). Remove from heat. Stir in powdered sugar alternately with water until desired consistency. Stir in vanilla extract.
7. Pour glaze over cake.
Title: Maple Grilled Pound Cake With Peaches
Ingredients:
- 16 butter
- 1/4 pure maple syrup
- 2
- 1
Instructions:
1. Prepare a medium fire in the grill.
2. Combine the orange juice, butter and maple syrup.
3. Brush onto the peaches and both sides of the cake slices.
4. Grill peaches and cake slices until golden brown, about 5 minutes per side for the peaches, 3 minutes per side for the cake.
5. Place a slice of cake and 2 peach halves on each plate.
6. Drizzle with maple syrup if desired.
7. Serve at once.
Title: Cake in a Cup Mix - Cupcakes
Ingredients:
- 1 instant pudding mix
- 1 powdered sugar
- 3
- 4 1/2
Instructions:
1. Place dry cake mix and pudding mix in a large mixing bowl and stir well to blend.
2. Measure out 1/2 cup portions and place each in a plastic sandwich bag with a tie closure.
3. Tuck each bag in a large ceramic mug that will hold at least 1 1/2 cups of water.
4. Because the cake is microwaved, be sure the cup does not have any metallic decoration on it.
5. Place 1/3 cup of powdered sugar and 1 1/2 teaspoons of powdered creamer or hot cocoa mix into additional sandwich bags; secure with a tie and attach to cake mix bag, labeling as glaze mix.
6. Attach the following directions to each mug of mix: Generously spray inside of coffee mug with non-stick vegetable spray. Empty contents of cake mix bag into mug and add one egg white, one tablespoon oil and one tablespoon water. Mix until well blended. Microwave on high for 2 minutes. While cake is baking, place glaze mix into a small bowl and add 1 1/2 teaspoons water; mix well. When cake is done, pour glaze over cake in the cup and enjoy while warm.
Title: Crunchy Yummy Salad (Fennel and Apple Salad)
Ingredients:
- 1 fennel bulb
- 1 granny smith apple
- 1 walnut halves
- 1 1/2 low-fat vanilla yogurt
- 2 lemon juice
Instructions:
1. In a small bowl combine lemon juice and yogurt, set aside.
2. Finely slice the fennel. I used a mandolin.
3. Halve and core the apple. Leaving the skin on, finely slice it. I used a mandolin for this as well.
4. In large bowl combine the fennel, apples, and walnuts.
5. Pour dressing over the fennel mixture and toss to coat.
6. Chill until ready to serve.
Title: Eyeball Cookies Halloween
Ingredients:
- 5 white chocolate baking squares
- 20 -25
- 1/2
Instructions:
1. In a microwave safe bowl, melt 4 squares of white chocolate and stir until smooth.
2. Dip the vanilla wafers, one at a time in the melted chocolate and place on a waxed paper lined cookie sheet.
3. Chill in the fridge until it is set.
4. Melt the remaining white chocolate and add some of the blue food coloring in until you get a nice blue that you like for eye color. Can be pale blue or dark.
5. Spread a small amount of the blue onto the center of the chilled cookie then place a chocolate chip in the middle of the blue to look like the pupil.
6. For Bloodshot eyes, using a toothpick or fine paintbrush draw in lines from the blue of the eye outward to the edges of the cookie.
7. Chill until set.
8. Store in an airtight container.
Title: Vintage Baked Apples
Ingredients:
- 6 baking apples
- 1/4 brown sugar
- 3/4 port wine
- 6 whole cloves
- 1 cinnamon
- 1 lemon juice
- vanilla ice cream
Instructions:
1. Heat oven to 375°F.
2. Core apples and pare down about 1/4 way from stem. Place apples in a baking dish.
3. Combine remaining ingredients in a small saucepan. Bring to a boil and simmer about 5 minutes. Pour sauce over apples.
4. Bake about 45 minutes or until apples are tender. Baste occasionally with sauce in bottom of baking dish.
5. Serve warm or chilled, plain or with cream: warm with vanilla ice cream is my favorite!
Title: Easy Tiramisu
Ingredients:
- 1 brewed coffee
- 3/4 cream cheese
- 1 sugar
- 1
- 1/2
- 1
- 2
Instructions:
1. Cut cake into nine slices.
2. Arrange in an ungreased 11*7*2 dish,cutting to fit if needed.
3. Drizzle with coffee.
4. In a small mixing bowl, beat cream cheese and sugar until smooth.
5. Add the chocolate syrup.
6. Fold in whipped topping.
7. Spread over cak.
8. Sprinkle with crushed candy bars.
9. Refrigerate until serving.
Title: Chocolate Chip Chaffles
Ingredients:
- 2 artificial sweetener
- 2 cocoa powder
- 1 baking powder
- 1/4 egg
- 1 cream cheese
- 1 vanilla extract
- 1/2 liquid stevia
- 3 chocolate chips
- 1
Instructions:
1. Let egg and cream cheese come to room temperature.
2. Preheat mini waffle iron.
3. In a small bowl, mix coconut flour, powdered swerve, cocoa powder, and baking powder.
4. in another bowl, beat eggs lightly.
5. Beat in the soft cream cheese, vanilla extract, and vanilla stevia until combined.
6. Stir egg mixture into coconut flour mixture.
7. Stir in chocolate chips.
8. Pour half of mixture into mini waffle maker; cook 4-5 minutes.
9. Repeat with the other half of mixture for 2 chaffles.
10. Serve with whipped cream, sugar free maple syrup, or a dusting of powdered swerve, or spread with peanut butter.
Title: Ww Blueberry Squares
Ingredients:
- 1
- 22
Instructions:
1. Preheat oven to 350.
2. Combine cake mix with blueberry filling (do not add any other ingredients).
3. Pour batter into an ungreased 9X13 baking dish.
4. Bake for 30 Minutes.
5. Cool and cut into 24 pieces.
Title: Hot Milk Sponge Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1 flour
- 1 baking powder
- 1/2 milk
- 1 vanilla extract
Instructions:
1. Beat eggs for 3 minutes on high until foamy.
2. Beat in sugar, then add flour and baking powder.
3. Mix in milk and vanilla.
4. Pour into a greased and floured 8” pan and bake at 350* for 45 minutes to 1 hour, until done.
Title: Almond Kulfi
Ingredients:
- 110 evaporated milk
- 1 vanilla extract
- 8 chocolate
- 1
- 4
- 1
Instructions:
1. Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.
2. Pour the kulfi mixture into an 850ml (1 ½ pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
3. Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
4. Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.
Title: Steamed Manju (Hawaiian Sweet Bean Cakes)
Ingredients:
- 1 flour
- 3 1/2 baking powder
- 4 sugar
- 1 1/4 milk
- 3
- 1/2
Instructions:
1. Form bean paste into 25 balls each about the size of a walnut.
2. Sift together flour, baking powder, and sugar.
3. Add egg whites and oil to dry ingredients and mix well.
4. Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired).
5. Divide dough into 25 equal portions and flatten each to a 3-inch diameter.
6. Cover each bean paste ball with a portion of dough.
7. Place them on pieces of Ti leaf or 2x2-inch square pieces of waxed paper.
8. Steam for 15 minutes.
Title: Dutch Apple Tart
Ingredients:
- 2 flour
- 3/4 butter
- 3/4 sugar
- 1 lemon, zest of
- 4 apples
- 1/2 raisins
- 1/4 cinnamon
- 2 egg
- 1
Instructions:
1. Combine flour, butter, 1/2 cup sugar and lemon zest, using pastry cutter. Dough will be very soft.
2. Roll to fit a 9-inch round cake pan, but large enough to trip for top strips.
3. Combine sliced apples, raisins (if using), cinnamon and jam, and fill the pastry.
4. Roll out dough trimmings and cut strips for top of tart.
5. Brush crust and strips with beaten egg.
6. Bake at 350 degrees for 1 hour.
Title: Apricot-Coconut Pearls
Ingredients:
- 200 coconut milk
- 200 fennel seed
- 200 cinnamon
- 70 brown sugar
- 1
- 1 1/2
Instructions:
1. Pour 200ml coconut milk into a saucepan.
2. Put 200g dried apricots into the coconut milk.
3. Add 1 teaspoon of fennel seeds.
4. Add 70g dessicated coconut.
5. Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.
6. Turn off the heat.
7. Add 1 teaspoon cinnamon.
8. Add 1 1/2 tablespoons brown sugar.
9. Blend it all lightly with a spoon.
10. Allow to steep for 15 or 20 minutes.
11. The mixture will thicken in this time, and all the flavors will be absorbed.
12. When it is just warm, put the mixture into a food processor.
13. Add 1 tablespoon dessicated coconut.
14. Chop in the food processor until nicely chopped.
15. Blend in processor until smooth, until it is a rough paste.
16. Put the paste onto a flat plate, smoothing it out flat.
17. Cover, and refrigerate overnight.
18. The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.
19. Melt the white chocolate.
20. Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.
21. Refrigerate until serving.
Title: Chocolate Peach Dessert
Ingredients:
- 1 sweetened condensed milk
- 2 unsalted butter
- 6 cream cheese
- 1 vanilla extract
- 1/2
- 1
- 11
Instructions:
1. In heavy saucepan, blend condensed milk & butter, & cook over low heat, stirring occasionally, just until butter melts.
2. In large mixer bowl, combine cream cheese, vanilla & almond extracts, beating until fluffy.
3. Gradually add condensed milk mixture, beating until smooth.
4. Add cocoa & beat well, then refrigerate 5 minutes.
5. Beat whipping cream until stiff.
6. Gradually fold the stiff cream into chocolate mixture.
7. Fold in chopped peaches.
8. Line bottom & sides of a glass bowl with cake slices neatly positioned, then spoon in chocolate mixture.
9. Refrigerate 5-6 hours, then garnish with reserved peach slices & serve.
Title: Lemon Custard Tart with Raspberries
Ingredients:
- 1 lemon, zest of
- 1/2 sugar
- 2/3 eggs
- 2 unsalted butter
- 4 sour cream
- 2 fresh lemon juice
- 1/4 fresh raspberries
- 2 berries
- 2 1/2
Instructions:
1. Preheat oven to 375, and place rack in center of oven.
2. Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
3. Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
4. Add the lemon and orange juice and switch the machine on and off quickly just to combine.
5. Pour the filling into the prebaked pastry shell.
6. Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
7. Remove from oven and place on a wire rack to cool completely.
8. This tart can remain at room temperature for several hours before serving.
9. Up to 2 hours before serving, cover with washed and dried berries.
Title: Vegan Chocolate Pumpkin Cookies
Ingredients:
- 6 sugar
- 11 pumpkin puree
- 1 flax seed meal
- 1/2 water
- 1 1/2 vanilla extract
- 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/2 cinnamon
- 1/2 sea salt
- 1/4 semisweet vegan chocolate chips
- 1/4
Instructions:
1. Boil water, add to flax meal, stir and let stand for 10 minutes.
2. Mix sugar, pumpkin, oil, vanilla, and flax meal mix.
3. Add flour, baking powder, baking soda, cinnamon and salt. Stir to mix well.
4. Add chocolate chips and stir.
5. Bake at 375 for 10-12 minutes.
Title: Chocolate-Raspberry Winter Wonderland
Ingredients:
- 2 flour
- 2 unsalted butter
- 1 bittersweet chocolate
- 5 unsalted butter
- 1/2 eggs
- 4 cake flour
- 1/4 powdered sugar
- 1 raspberries
- 1 sugar
- 1/2
- 2 -4
Instructions:
1. Cooking Instructions:
2. For the chocolate cake:
3. Preheat oven to 350°F.
4. Sift chocolate and cocoa together. Brush ten 4-oz. ramekins with melted butter and dust with the cocoa-flour mixture.
5. Melt the butter and the unsweetened chocolate together over a double boiler.
6. Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.
7. Fold the chocolate mixture into the eggs.
8. Sift the cake flour and sugar together.
9. Fold the flour-sugar mixture into the chocolate-egg mixture.
10. Fill the ramekins about 3/4 full.
11. Bake 8-10 minutes. The centers should be still runny, and the outside edges should be firm.(this can be done in advance and kept in the fridge up to two days.
12. Unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of powdered sugar.
13. If reheating, just pop them into the microwave on low power for two or three 20 seconds blasts, until warm.
14. For the raspberry sauce:
15. Puree the raspberries and the lemon juice. Blend in the sugar by Tbsp, tasting after each addition, until the desired sweetness is attained.
16. Strain thought a fine strainer, pressing with a rubber spatula to release the juices.
Title: Chocolate-Walnut Turnovers
Ingredients:
- 2 eggs
- 1 water
- 1/2 part-skim ricotta cheese
- 1/3 granulated sugar
- 1 granulated sugar
- 2 vanilla extract
- 1 cocoa powder
- 1 all-purpose flour
- 2 walnuts
- 2/3 puff pastry sheets
- 1
Instructions:
1. Heat oven to 400 degrees.
2. In small bowl, whisk together 1 egg and 1 T water; set aside.
3. In large bowl, mix ricotta, 1/3 cup of the sugar, vanilla and remaining egg.
4. Stir in cocoa powder and flour, then chocolate and walnuts.
5. On lightly floured surface, roll out puff pastry sheets into 12-inch squares.
6. With a sharp knife, cut each sheet into 9 equal squares (each 4 inches per side).
7. Spoon 1 1/2 tablespoons chocolate-walnut filling into the center of one square.
8. Brush edges with egg mixture; fold in half diagonally to form a triangle.
9. Press well to seal edges; transfer to an ungreased baking sheet.
10. Repeat with remaining pastry squares and filling.
11. Brush tops with egg mixture and sprinkle with remaining 1 T sugar.
12. Bake at 400 degrees for 14 minutes or until browned on top.
13. Cool turnovers on rack.
14. To serve, dust with confectioners' sugar.
Title: Chilled Rhubarb and Strawberry Soup
Ingredients:
- 6 rhubarb
- 1/2 sugar
- 1/4 salt
- 1/2 water
- 2 frozen strawberries
- 3/4 ground cinnamon
- 1/4 cornstarch
- 1/4 water
- 2 milk
- 3 sour cream
Instructions:
1. Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
2. Set aside.
3. In another saucepan mix strawberries and cinnamon.
4. Blend together the cornstarch and the 1/4 cup water and add to strawberries.
5. Bring to boil then reduce heat and simmer for 1 minute.
6. Remove from heat and add to rhubarb mixture.
7. Chill.
8. Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.
Title: Fantastic Fruit Salad!!
Ingredients:
- 1 apple
- 1 pineapple tidbits
- 1 mandarin oranges
- 1/2 flaked coconut
- 1 non-fat vanilla yogurt
- 1 banana
- 1 Cool Whip
- 1/2
Instructions:
1. Combine pineapple, oranges, coconut, and prepared apple and banana.
2. Add containers of yogurt and cool whip and if desired, nuts.
3. Chill for 30 minutes or as desired.
Title: Chocolate Chip Cheesecake Muffins
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 1 salt
- 3/4 flour
- 1 1/2 sugar
- 1 baking soda
- 1/4 salt
- 1 water
- 1/2 vanilla
- 1 vinegar
- 1/3
- 1
Instructions:
1. Mix cream cheese, 1/3 cup sugar and pinch of salt using electric mixer until well blended. Add chocolate chips. Set aside.
2. Mix all remaining ingredients.
3. Line a muffin pan with papers.
4. Fill each mouffin paper until 1/ 2 full with chocolate mixture.
5. Drop a tablespoon of the cheese mixture on top of the chocolate mixture,.
6. Bake aat 350 degrees for 20 minutes.
7. Cool at room temperature and then refrigerate.
Title: Bittersweet Icing for Guinness Cake
Ingredients:
- 1 1/2 heavy cream
- 6 bittersweet chocolate
- 4 1/2 confectioners' sugar
- 4 1/2 vanilla
- 1 1/2 salt
- 1/8
Instructions:
1. Bring cream to a boil. Place chocolate in a heatproof bowl, pour boiling cream over it, and whisk until chocolate melts and is thoroughly combined. Cover tightly and chill. Chill beaters from a hand-held mixture at the same time.
2. Up to 3 hours before serving the cake, whip chocolate mixture with a hand-held mixer. When soft peaks form, sift in confectioners’ sugar and cocoa and add vanilla and salt. Continue whipping until combined.
Title: Leann's Easy Marbled Bundt Cake
Ingredients:
- 1 instant vanilla pudding
- 1 egg
- 1 water
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a bundt cake pan.
2. Prepare cake mix as instructed on box with the addition of the vanilla pudding in the mixture.
3. Pour half of cake batter into a separate bowl.
4. Mix half of chocolate frosting into separate cake batter with a spatula until completely incorporated. You don't want this to look marbled. Both batters will seem on the thick side. You should now have one bowl of vanilla batter and one bowl of chocolate batter.
5. Put 1/3 of vanilla batter into bundt pan. Top with 1/2 of chocolate. Alternate layers. This may not look pretty when layering, but it will bake fine.
6. Bake for 45-60 minutes until toothpick comes out clean.
7. Let cool in bundt pan for 30 minutes on a cooling rack. Flip on to platter.
8. Heat remaining chocolate frosting in the microwave for 30 seconds or until it is melted. Drizzle the glaze on top of the warm cake. Allow to cool for at least 1 hour.
Title: Traditional Danish Hazelnut Torte - Scandinavian
Ingredients:
- 9 sugar
- 2/3 hazelnuts
- 3/4 cherry brandy
- 3/4 hazelnuts
- 9 powdered sugar
- 1/4
- 1
- 24
Instructions:
1. Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.
2. Beat the egg whites until stiff. Fold into the yolk mixture.
3. Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.
4. Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.
5. Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.
Title: Decorator Buttercream - Aka Classroom Buttercream
Ingredients:
- 1 vegetable shortening
- 1 vanilla extract
- 1/2 salt
- 1/2 confectioners' sugar
- 4 milk
- 2
Instructions:
1. Cream shortening with salt and flavorings in electric mixer or with hand mixer until smooth and soft.
2. Add half of powdered sugar and the milk, then mix until smooth.
3. Add remaining sugar, scrape down sides, and mix on low speed until combined. If mixture is too stiff add milk 1 teaspoon at a time until desired consistency is reached.
4. Thick consistency icing should be spreadable, not rough or crumbly (if you can roll it into a ball you probably won't be able to squeeze it through a tip!)--when beater is pulled out icing should hold firm pointed peaks which may be a little ragged at the edges; Medium consistency icing should be easy to squeeze and can be pretty loose (you just need it to hold its shape on the top or side of the cake)--when beater is pulled out icing will pull to a smooth point; Thin consistency icing, used for lace, writing or icing the cake, should hold a soft point (sparrow's beak) when beater is pulled.
5. To make lighter, fluffier icing, beat medium consistency icing at medium speed for 2 minutes.
6. Tips from Laurie Clarke - visit www.sweetcelebrations.us for more recipes and helpful decorating hints!
Title: Sweet Lemon Yogurt Sauce
Ingredients:
- 1 plain yogurt
- 2 lemon juice
- 2 corn syrup
- 1 vanilla extract
Instructions:
1. Stir ingredients together.
2. Serve chilled or warm.
3. To serve warmed, heat in microwave 3 minutes on medium power level, until heated through.
Title: Ruby Plum Fool With Fresh Raspberries
Ingredients:
- 1 plum
- 1/2 sugar
- 3/4 raspberries
- 1/2
Instructions:
1. Puree plums and sugar until liquid and as smooth as possible.
2. Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes.
3. Cool completely, then chill at least 1 hour (Can be made several days ahead and refrigerated or frozen up to a month).
4. Whip cream until thick.
5. In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree.
6. Fold remaining puree into cream, keeping it somewhat streaked.
7. Divide among glasses.
8. Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
9. Serve chilled, garnished with raspberries.