lumicero/recipes-ing2inst huggingface dataset:
Title: Nigella Lawson Christmas Cupcakes
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 ground mixed spice
- 1 salt
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 3 dark brown sugar
- 2 eggs
- 3 sour cream
- 1/2 boiling water
- 3 bittersweet chocolate
- 1 instant coffee
- 9 cranberries
- 1
- 30
Instructions:
1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups.
2. In a large bowl, mix together the flour, baking powder and soda, the mixed spice and salt.
3. In another bowl, cream the butter and sugar with an electric mixer. Add eggs, one at a time, mixing well after each addition. Beat in one-third of flour mixture followed by a tablespoon of the sour cream, repeating till all is used up.
4. Put water, chocolate, and instant coffee in a pan and heat gently, just until the chocolate is melted. Fold this into the batter, but don't overbeat. The mixture will be very thin; "so don't worry about that," advises Nigella.
5. Pour batter carefully into waiting muffin cups and put in oven for about 20 minutes. The cakes should be cooked through but still dense and damp. Let cool in pan for 5 minutes then lift out carefully onto a wire rack. Let cool completely.
6. To ice them, make up the royal icing according to the package instructions and cover the tops of the cupcakes thickly. Cut out holly leaves from the green fondant using a small holly-leaf cutter with veining stamp . Arrange 2 leaves on each cake, then then press on the cranberries, 2 or 3 to a cake, to represent the holly berries.
Title: French Meringue Cookies
Ingredients:
- 3/4 sugar
- 2 cornstarch
- 4 vanilla extract
- 3/4 table salt
- 1/8
Instructions:
1. Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 225°F Line 2 baking sheets with parchment paper.
2. Combine cornstarch and sugar in a small bowl.
3. In a stand mixer with the whisk attachment, beat the egg whites, vanilla, and salt at high speed until very soft peaks start to form and the foam just starts to gain volume (peaks should slowly lose shape when whisk is removed) about 30-45 seconds.
4. Reduce the mixer speed to low and slowly add the sugar mixture in a steady stream down the side of the mixer bowl. This process should take about 30 seconds.
5. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
6. Turn the mixer back on to high speed and beat until glossy, stiff peaks have formed, about 30-45 seconds.
7. Working quickly and carefully, put meringue mixture into a pastry bag fitted with 1/2" tip. Pipe the meringues into 1 1/4"-wide mounds about 1" high. Try to fit 6 rows of 4 meringues on each baking sheet.
8. Bake for 30 minutes, then rotate pans front to back, top to bottom, and bake for 30 more minutes.
9. Turn off the oven and allow the meringues to cool for at least 1 hour (or 2 if a humid or rainy day). Remove from oven and allow to cool to room temperature before serving (about 10 minutes).
Title: Berry Trifle
Ingredients:
- 1 strawberry syrup
- 1 -2 strawberries
- 200 raspberries
- 1 milk
- 4 cornflour
- 2 eggs
- 60 butter
- 6 sugar
- 1 vanilla essence
- 250 ricotta cheese
Instructions:
1. Slice the swiss roll and place in bottom of serving bowl.
2. Sprinkle with berry syrup and set aside.
3. To make custard:
4. Mix a little milk with conrflour to make paste.
5. Add rest of milk, sugar, vanilla.
6. Beat egg and add to milk mixture.
7. Add butter.
8. Put on stove.
9. Mix with wooden spoon constantly until butter is melted, and custard thickens.
10. When thickening starts, ensure sides and base are constantly scraped. When custard is nice and thick, remove from heat and leave to cool about 15-20 minutes.
11. Add ricotta cheese.
12. Spoon custard over Swiss rolls and berry syrup.
13. Decorate top with berries, if desired.
14. Chill for around 1` hour before serving.
Title: Heath Bar Cake
Ingredients:
- 1 powdered sugar
- 1
- 4
- 1
- 5 -6
Instructions:
1. Combine whipping cream, cocoa and powdered sugar in a mixing bowl and refrigerate overnight.
2. The next day, whip the mixture until stiff.
3. Smash the Heath bars into small pieces between layers of wax paper.
4. Fold Heath bars into whipped cream mixture.
5. Split angel food cake into three layers.
6. Spread whipped cream mixture between layers and all around cake.
7. Store in refrigerator.
Title: Araby Spice Cake
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 1 cinnamon
- 3/4 shortening
- 1 1/2 sugar
- 1 eggs
- 3 vanilla extract
- 1 walnuts
- 1
- 3/4
- 1
Instructions:
1. Sift flour, measure; sift again with baking powder, soda, salt, nutmeg and cinnamon.
2. Cream shortening; add sugar gradually, creaming until light and fluffy.
3. Add unbeaten eggs, one at a time, beating well after each addition.
4. Add cooled melted chocolate; add nut meats.
5. Add flavourings to milk.
6. Add flour mixture and milk alternately, beating until smooth after each addition.
7. Pour into 2 well-greased 9 inch layer cake pans.
8. Bake in moderate oven (375°F) for 30 minutes or until done.
9. Remove cake from pans and cool on rack.
10. When cool, frost with Mocha Frosting or Chocolate Seven Minute Frostings.
Title: Basic Sugar Free Custard
Ingredients:
- 6 eggs
- 1 Splenda granular
- 3 soymilk
- 1 vanilla extract
- 1 ground nutmeg
Instructions:
1. Preheat oven to 350 and spray a casserole dish with non - stick spray.
2. Whisk all ingredients, except nutmeg, together for one minute.
3. Pour into prepared dish.
4. Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
5. Place on oven shelf and sprinkle with nutmeg.
6. Bake for 20 minutes then reduce heat to 325 and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
7. Remove dish from water.
8. Serve hot, warm or cold.
Title: Delicious Croatian Apple Pie
Ingredients:
- 250 all-purpose flour
- 150 butter
- 1 milk
- 1 sugar
- 30 apples
- 3 brown sugar
- 3 lemon, zest of
- 750 ground cinnamon
- 2 rum
- 1 eggs
- 1/2 sugar
- 2 bread flour
- 3
- 30
- 60
Instructions:
1. In a bowl combine the flour, butter, egg yolk, a splash of milk and sugar. Knead all ingredients to a firm dough. Chill for 30 minutes.
2. Meanwhile prepare the topping dough: beat egg yolks with sugar until light and foamy. Beat the egg whites until stiff peaks form. Gently fold egg white mixture and flour alternately into the yolk mixture.
3. Roll short-crust dough on a lightly floured counter to a rectangle the size of the parchment paper lined baking pan. Cover the bottom of the pan with the dough, tap with fingers into place.
4. Evenly cover the dough with grated apples, sprinkle with brown sugar, lemon zest, ground cinnamon and rum.
5. Top the apples with the light topping dough and bake the pie in the oven at 200°C for about 45 minutes.
6. Cool the pie in the baking pan, cut into equal sized square pieces and dust with powdered sugar (optional).
Title: Fresh Apple Cake
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1 salt
- 1 1/2 sugar
- 2 eggs
- 3 vanilla
- 2 walnuts
- 1 1/4 pecans
- 2 granny smith apples
Instructions:
1. Preheat oven to 325.
2. Butter and flour a 10-inch bundt pan Sift flour, soda and salt together Beat oil, eggs and vanilla for 3 minutes until well blended, add sugar to combine.
3. Gradually add dry ingredients and beat iuntil smooth.
4. Fold in apples and pecans.
5. Bake until tests done.
6. Cool. Serve with caramel sauce.
Title: Peaches N Cream Cheesecake Cupcakes
Ingredients:
- 2 sugar
- 1/2 cornstarch
- 1/3 cream cheese
- 2 1/2 eggs
- 3 vanilla extract
- 5 sugar
- 1 sour cream
- 1 sugar
- 1 vanilla extract
- 1
- 3
- 1
Instructions:
1. Topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens.
2. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
3. Cheesecake: Preheat oven to 300 degrees.
4. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth.
5. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
6. Bake for 40 minutes.
7. Filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon.
8. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes.
9. Remove from oven and cool.
10. When cool, spoon about 1 1/2 to 2 tablespoons of Peach-Mango topping over the top of the sour cream filling on each cupcake and refrigerate.
Title: Bill Granger's Banana Butterscotch Pudding
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 egg
- 1 banana
- 1 milk
- 1 vanilla extract
- 1 butter
- 6 soft brown sugar
- 1/2 corn syrup
- 2 boiling water
- 2/3 vanilla ice cream
Instructions:
1. Preheat the oven to 350°F.
2. Sift the flour and baking and powder into a bowl. Add the sugar. Mix together the mashed banana, milk, butter, egg and vanilla extract. Pour into the dry ingredients and mix until well combined. Pour into a greased 9 inch pie dish and place on a baking sheet.
3. To make the topping, place the brown sugar, corn syrup and water in a small pot and bring to a boil. Drizzle the mixture carefully over the pudding, then bake for 30-40 minutes or until it feels slightly firm in the center.
Title: Cool Spider Treats
Ingredients:
- 12 Cool Whip
- 8
Instructions:
1. Frost upside-down cupcakes with Cool Whip.
2. Sprinkle with chocolate sprinkles.
3. Insert licorice pieces into tops of cupcakes to create spider legs.
4. Top with candies for the creepy eyes.
Title: Chocolate Marmalade Biscotti
Ingredients:
- 2/3 sugar
- 1/3 butter
- 2 eggs
- 3 orange marmalade
- 2 1/3 flour
- 1 1/2 baking powder
- 1 salt
- 1/4 chocolate chips
- 3/4
Instructions:
1. Preheat oven 325.
2. Beat sugar and butter until light and creamy.
3. Beat in eggs and marmalade until combined.
4. Combine flour,baking powder and salt. Add to marmalade mixture, stir to combine, add chocolate and chocolate-covered almonds;stir to combine.
5. Turn dough onto a floured surface;shape into 3 logs. Transfer to a parchment lined baking sheet. Bake for 25 minutes or until firm and lightly browned.
6. Cool logs on baking sheet for 5 minutes, on wire rack. Cut cookies on the diagional, return to oven; bake for 10 more minute. ENJOY.
Title: Sweet Cream Cheese Ball
Ingredients:
- 8 cream cheese
- 1/2 powdered sugar
- 1/2 vanilla
- 1 pecans
Instructions:
1. Mix the cream cheese, powdered sugar, and vanilla until smooth.
2. Add the chocolate chips and mix.
3. Put the mix onto plastic wrap and put into the refrigerator until slightly stiff.
4. Roll into one large ball and coat the outside with the chopped pecans.
5. Put on a serving dish surround by chocolate graham crackers for serving.
Title: Lemon Ginger Thumbprint Cookies
Ingredients:
- 1 graham cracker crumbs
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Cut cookie dough into 3 equal pieces.
3. Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
4. In shallow dish, place graham cracker crumbs.
5. Shape each piece of dough into twelve 1-inch balls; roll in crumbs to coat.
6. Place 1 inch apart on ungreased cookie sheet.
7. Bake 8-11 minutes or until cookies are almost set.
8. Cool 2 minutes on cookie sheet.
9. With thumb or handle of wooden spoon, make slight indentation in center of each cookie.
10. Remove cookies from cookie sheet.
11. Cool completely, about 15 minutes.
12. In small resealable plastic bag, place lemon curd; partially seal bag.
13. Cut small hole in one bottom corner of bag.
14. Squeeze bag to pipe dollop of lemon curd into indentation in each cookie.
15. Store in refrigerator.
Title: Pear Cake
Ingredients:
- 10 butter
- 2/3 sugar
- 3 lemon juice
- 3 dark rum
- 4 -5 pears
- 1/2 sugar
- 1 lemon, zest of
- 1/2 cardamom
- 1/3 salt
- 2 eggs
- 1 all-purpose flour
- 2 all-purpose flour
- 1 baking powder
Instructions:
1. Preheat oven to 400 degrees F (200C).
2. Butter a 10 inch, deep-dish pie plate with 1 ½ tblsps of butter.
3. Sprinkle bottom with 2/3 cup sugar, lemon juice and 2 tblsps rum.
4. Peel pears, halve lengthwise and core.
5. Cut halves crosswise into ¼ inch thick slices.
6. Arrange slices, round side down, in concentric circles.
7. Bake until pears are lightly caramelized and very tender, about 1 hour.
8. Cool pears slightly.
9. Reduce oven temperature to 375F (190C).
10. Cream remaining 8 ½ tblsps butter with ½ cup sugar, 1 tblsp rum, lemon zest, cardamom and salt and mix until smooth.
11. Beat in eggs, one at a time.
12. Fold in flour and baking powder.
13. Spoon evenly over pears.
14. Bake 25-30 minutes.
15. Immediately invert cake onto platter.
16. Spread any caramel remaining in pie plate over pears.
17. Serve at room temperature with a dollop of lightly whipped cream.
Title: Banana Filling and Icing
Ingredients:
- 1 heavy cream
- 1/2 confectioners' sugar
- 1 banana
- 1/4 vanilla
- 1 salt
Instructions:
1. Beat cream until stiff.
2. Add sugar.
3. Fold in bananas, vanilla, and salt.
Title: Peppermint Pattie Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 instant white chocolate pudding and pie filling mix
- 3 milk
- 1
- 2
- 1/2
- 1/4
- 1
- 3/4
Instructions:
1. Heat oven to 350.
2. Follow the cake directions on box. Prepare the cake as you would for a 13x9 inch pan. Allow the cake to cool for 15 minute.
3. While still warm, poke the cake every 1/4 inch with the handle of a wooden spoon. (Only make the hole about 1/2 of the cake. Do not go all the way to the pan.).
4. In medium bowl, beat filling ingredients with wire whisk about 2 minute Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours or until chilled.
5. Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over cake Sprinkle with peppermint patties. Store loosely covered in refrigerator.
Title: Cream Cheese Crosses (icing for Hot Cross Buns)
Ingredients:
- 1 cream cheese
- 2 honey
- 1 butter
- 1/4 fresh lemon rind
Instructions:
1. In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind.
2. Refrigerate until ready to use.
3. Make your favorite sweet bun recipe. Pipe mixture onto warm buns in the shape of crosses.
4. Do not reheat once crosses are in place.
Title: Pecan Horns
Ingredients:
- 2 all-purpose flour
- 4 1/2 sugar
- 1/2 salt
- 1 butter
- 1 egg
- 1 vanilla extract
- 1 ground pecans
- 1 1/2 sugar
- 1/2 lemon peel
- 1/4 milk
- 1/4
- 1
Instructions:
1. In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg, yolk, and vanilla; add to flour mixture. Shape dough into a ball. Chill for 1 hour or until easy to handle.
2. Meanwhile, for filling, combine 1 1/4 cups pecans, 1/4 cup sugar, peel and milk; set aside. Divide dough into four portions; shape each into 12 balls. Flatten each ball into a 2 1/2-inch circle; top each with a scant teaspoon of filling. Fold dough over filling; seal edges. Curve ends to form crescents.
3. Place on ungreased baking sheets. Combine remaining 1/4 cup pecans with remaining 1/4 cup sugar. Brush egg white over tops; sprinkle with the pecan mixture. Bake at 350 for 17-20 minutes or until lightly browned. Remove to wire racks to cool completely.
Title: Buttery Cinnamon Skillet Apples
Ingredients:
- 4 cooking apples
- 1/3 butter
- 1/2 - 3/4 sugar
- 4 cornstarch
- 1 1/2 water
- 1/4 - 1/2 cinnamon
Instructions:
1. Peel, core and cut apples in half.
2. In a skillet melt butter over medium heat.
3. Stir in the sugar, cornstarch and cinnamon; mix well then add in water.
4. Add in the apples to the sauce; cover and cook over medium heat, occasionally spooning the sauce over the apples as they cook.
5. Cook for 12-15 minutes until the apples are fork-tender and the sauce is thick.
6. To serve; place two apple halves in a dish, and ladle approximately 1/2 cup butter/cinnamon sauce over each serving.
Title: Cranberry-Almond Pound Cake
Ingredients:
- 2 fresh cranberries
- 1/2 frozen cranberries
- 1/4 dried cranberries
- 3 water
- 1/2 all-purpose flour
- 1 1/4 salt
- 1/2 baking powder
- 4 baking soda
- 1/2 almond paste
- 2 1/2 sugar
- 10 butter
- 6 eggs
- 1 sour cream
- plain yogurt
Instructions:
1. A couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
2. Preheat the oven to 425 degrees F.
3. Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
4. Stir the flour, salt, baking powder and baking soda together and set aside.
5. In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
6. Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
7. Add the eggs individually, beating them in after each addition.
8. Add the dry ingredients gradually, alternating with the sour cream.
9. Beat 20 seconds and then gently fold all of the cranberries into the batter.
10. Pour the batter into the prepared pan (s) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
11. If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.
Title: Chocolate Spice Zucchini Cake
Ingredients:
- 2 1/2 unbleached flour
- 1 1/2 all-purpose flour
- 1/2 sugar
- 2 1/2 baking powder
- 2 baking soda
- 1 1/2 ground cinnamon
- 1 salt
- 1/4 eggs
- 2 2% buttermilk
- 2 unsweetened applesauce
- 3/4 vanilla extract
- 1/2 zucchini
- 2 walnuts
- 2 chocolate chips
- 1/2 canola oil
- 1/4
- 1
Instructions:
1. TO MAKE THE CAKE: Preheat the oven to 350^F. Generously coat a Bundt pan with nonstick spray.
2. In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, orange peel, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, using an electric mixer set on high speed, beat the eggsand egg whites for 2 minutes, or until frothy and thickened. Add the buttermilk, applesauce, and vanilla extract. Beat just until blended.
4. Gradually beat in half of the flour mixture. Beat in the remaining flour mixture. Stir in the zucchini and walnuts. Scrape into the preapared pan.
5. Bake for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean.
6. Cool in the pann on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack to cool completely.
7. TO MAKE THE GLAZE: In a small microwaveable cup, combine the chocolate chips and oil. Cook in the microwave on high for 30 seconds and stir. Repeat just until the chocolate can be stirred into a smooth glaze. (The chips will not melt completely in the microwave, but they will get shiny and soft enough to stir until smooth.) Drizzle the warm glaze over the cooled cake.
Title: Lavish Chocolate Meringue Cake (Imposantniy Chokoliadovo Bilkovi
Ingredients:
- 5 cream of tartar
- 1/2 white vinegar
- 1/2 eggs
- 1/2 granulated sugar
- 8 bittersweet chocolate
- 1/2 ground walnuts
- 4 ground coffee
- 1 1/4 fresh lemon juice
- 1/4 heavy whipping cream
- 1 confectioners' sugar
- 1 instant coffee powder
- 1 bittersweet chocolate
- 3 vegetable shortening
- 1 water
- 1
- 8
- 2
Instructions:
1. The day before assembling the cake, make the meringue layers. Cut out two 11 inch circles from parchment or freezer paper; grease well with butter and sprinkle lightly with flour.
2. Preheat the oven to 250 degrees F. Fold the rim of the baking circles slightly upward.
3. In a large bowl, beat the egg whites, cream of Tartar, and vinegar together until the whites hold a stiff peak. Add the superfine sugar, a few tablespoons at a time, beating until the mixture is stiff and glossy.
4. Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry. About 1 hour.
5. Invert the meringues onto a plate and peel off the parchment paper. Leave in a dry spot overnight.
6. The next day, preheat the oven to 350 degrees F. Line the bottom of a 10 inch spring form pan with parchment or freezer paper. Lightly butter the paper and sprinkle lightly with flour.
7. To make the Walnut-chocolate layer:
8. In a large bowl, beat the egg yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted.
9. With CLEAN, DRY beaters, beat the egg whites in a separate bowl until soft peaks form. Gently fold one-third of the whites into the beaten yolks, then fold in the rest, alternating with the grated chocolate and walnuts.
10. Fold in the bread crumbs, coffee, and lemon juice.
11. Pour the batter into the prepared pan. Bake for 20 minutes. Reduce the oven temperature to 300 degrees F and bake until a cake tester comes out clean, another 20 to 25 minutes.
12. When the cake cools off a little, remove the sides of the pan. Invert the cake and peel off the paper. Using a serrated knife, cut it horizontally into two layers.
13. Whip the cream with the sugar, instant coffee, and rum extract until it holds stiff peaks.
14. Place one of the walnut-chocolate layers, cut side up, on a cake platter and spread it with ½ cup of the red currant preserves and then with one-third of the coffee flavored cream.
15. Top with one meringue layer. Spread another one-third of the cream on the meringue layer and top with the second meringue layer. Spread the rest of the cream filling on the meringue. Spread the remaining preserves over the remaining walnut-chocolate layer.
16. Place the walnut-chocolate layer, preserves side down, on top of the cream filling. You should have the following layers, starting at the bottom: walnut-chocolate, preserves, cream, meringue, cream, meringue, cream, preserves, Walnut-chocolate.
17. For the icing, melt the chocolate and shortening in the water in the top of a double boiler, over barely simmering water.
18. Spread the top and sides of the cake with warm chocolate icing. Refrigerate the cake at least 1 hour before serving.
Title: Dirt Cake III
Ingredients:
- 1 butter
- 1 cream cheese
- 3 confectioners' sugar
- 1 vanilla
- 16 instant chocolate fudge pudding
- 1/2 milk
- 8
- 1
- 2
- 3
- 12
Instructions:
1. You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos.
2. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert.
3. Crush the cookies until they resemble potting soil.
4. Set aside.
5. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy.
6. Set aside.
7. Combine the pudding mix and milk until well blended.
8. Then fold in the whipped topping.
9. Gently fold the cream cheese and pudding mixtures together.
10. To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs.
11. Refrigerate 10-12 hours before serving.
12. Remove from refrigerator, decorate with flowers.
13. Serve by digging out portions with the trowel.