formido/recipes-20k huggingface dataset:
baker s creme
preheat oven to 350f
bring cream to simmer in heavy large saucepan over medium heat
using electric mixer , beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted
gradually beat in hot cream
stir in vanilla
pour custard into ten 6-ounce custard cups
arrange cups in large baking pan
add enough warm water to pan to come 1 / 2" up sides of cups
bake until centers are just set , about 45 minutes
remove cups from water
cover and refrigerate until well chilled
preheat broiler
press enough brown sugar through sieve over custards to lightly cover
broil in batches until sugar caramelizes , about one minute
cover and refrigerate until well chilled , at least one , and up to , two hours
baker s dozen favorite butter cake
position the rack in the lower third of the oven and preheat to 350 f
line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper
sift the flour , baking powder , and salt onto a piece of wax paper
set aside
in the bowl of a heavy-duty mixer fitted with the paddle blade , beat the butter on medium speed until it is lighter in color
about 45 seconds
add the sugar in a steady stream , then stop the machine and scrape down the bowl
resume beating , stopping occasionally to scrape down the sides of the bowl , until the mixture is very light in color and texture , 4 to 5 minutes
gradually pour in the eggs , about a tablespoon at a time
continue beating until the mixture is ivory-colored
the entire process of adding and beating the eggs should take 3 to 4 minutes
reduce the mixture speed to low
add the flour mixture in four additions , alternating with three additions of the milk
after each addition , beat until smooth and scrape down the sides of the bowl
beat in the vanilla with the final addition of milk
spread the batter evenly in the prepared pans
bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean , about 25 minutes
transfer the layers to wire cooling racks and cool for about 10 minutes
invert onto the racks or plates and remove the pans
peel off the paper liners and place them back on the layers , sticky sides up
invert onto wire racks , right side up , and cool completely on the wax paper
this incorporates air and is the key to producing a high-rising cake
be sure that all of the ingredients are at room temperature to reduce the chances of curdling
scrape down the sides of the bowl often during the creaming and mixing stages
baker s easter white chocolate and lime cheesecake
line bottom and sides of 8-inch springform pan with ladyfingers , rounded side facing out
beat cream cheese on lowest speed until smooth
blend in sugar and chocolate
mix well
sprinkle gelatin on top of lime juice in saucepan
let stand 5 minutes to soften
stir mixture over low heat until gelatin is dissolved
blend warm gelatin and lime peel into cheese mixtue then into whipped cream
pour into pan
chill at least 3 hours
garnish with strawberries and lime slices
baker s fabulously flawless fudge
spread nuts on cookie sheet and bake at 350f for 10 minutes to toast
cool
melt chocolate with milk in large microwaveable bowl in microwave on high 2 to 3 minutes or until chocolate is almost melted
stir until chocolate is completely melted
stir in vanilla and nuts
spread in foil-lined 8 inch square pan
chill 2 hours or until firm
cut into squares
variations: peanut butter fudge - omit nuts
drop 1 / 2 cup peanut butter by teaspoonfuls on top of fudge
swirl with knife to marble
white chocolate layered fudge - prepare fudge as directed using 3 / 4 cup nuts , 1 pkg baker's semi-sweet chocolate , 3 / 4 cup sweetened condensed milk and 1 tsp vanilla
spread in prepared pan
melt 1 pkg baker's white chocolate
stir in remaining 1 / 2 cup sweetened condensed milk
spread over dark chocolate layer
chill as directed
baker s friend   homemade pan release
simply mix the two ingredients together, keep in refrigerator
baker s frosting
on med, heat , cook flour , sugar , and milk until thickened, let cool, add powdered sugar , shortning , salt and vanilla, beat until creamy and smooth
baker s original german sweet chocolate cake
coconut-pecan frosting
oven at 350f
melt chocolate in water , cool
cream butter and sugar
beat in egg yolks
stir in vanilla and chocolate
mix flour , soda , and salt
beat in flour mixture , alternately with buttermilk
beat egg whites until stiff peaks form
fold into batter
pour batter into three 9-inch layer pans , lined on bottoms with waxed paper
bake for 30 minutes or until cake springs bake when lightly pressed in center
cool 15 minutes
remove and cool on rack
frost cake
coconut-pecan frosting
combine evaporated milk , sugar , slightly beaten egg yolks , butter or margarine and vanilla in saucepan
cook and stir over medium heat until thickened
remove from heat
stir in shredded coconut and chopped pecans
cool until thick enough to spread
makes 4-1 / 4 cups
baker s prune butter  substitute for oil in chocolate cakes
pour boiling water over tea bags and steep for 5 minutes , discard bags
combine tea and prunes in a medium saucepan
bring to a boil over medium-high heat , reduce heat , cover and boil gently for 5 minutes or until prunes are softened
remove from heat and puree mixture in a food processor until smooth
return prune mixture to saucepan , add sugar and lemon rind , and boil gently , uncovered for 15 minutes or until thickened , stirring occasionally
remove from heat and stir into vanilla
baker  baker
combine dry ingredients in a bowl with cold butter
mix with hands until mixture forms small clumps and appears sandy
refrigerate
cut a small layer off the bottom of the apples to create a level surface
cut a cone out of the top of the apple , removing about an inch of the core and discard the top
with a melon baller , remove the remaining core and seeds but do not puncture the base
place the apples in a pie dish , making sure the apples do not touch
fill each apple with a teaspoon of honey
spoon in oat mixture , packing lightly until overflowing slightly
bake in the oven at 350f on the middle or top rack for 40 minutes or until a knife can stick in the side of the apple with little effort
let stand ten minutes before serving
bakery baker s cake icing
in a saucepan , combine the milk and cornstarch
cook until thick , and set aside to cool in a bowl , cream the shortening , butter and sugar with an electric mixer for about 10 minutes
add the creamed mixture to the milk mixture
add the salt and vanilla
beat together with the mixer until creamy like whipped cream
this take a little longer to make , but it is great
bakery oatmeal chocolate chip cookies
mix first four ingredients until combined , mix by hand
add the dry ingredients , then the oats , then the chocolate chips , mixing each time
refrigerate dough for taller / chunkier cookies for 1 hr or more
drop them on a greased pan in tablespoonfuls
350 for 10 mins (i usually find that 12 is good- though recipe said 10
it's a little too gooey for me
just start checking them after 10
bakery shop frosting
place flour in a saucepan, slowly add creamer and water , stirring to eliminate lumps, cook over low heat until thickened , stirring constantly, cool in the refrigerator about 1 hour, in mixer bowl combine sugar , margarine and vanilla, beat at high speed at least 10 minutes, gradually add the cooled flour mixture and beat until fluffy, yield: 3 cups, hitech cooking
bakery style chewy chocolate chip cookies
a couple of
the dough is meant to be on the dry side so it can be rolled , not dropped
if you're not getting a good flavor , try using a higher quality vanilla and / or chocolate chips
check your oven temperature , cooking time and temperature is critical
if the cookies are not chewy they are probably overcooked
bread flour will make the cookies even more chewy , biscuit flour will make them less chewy
do not let your dough get warm , i like to scoop it on to pans and refrigerate before i pop them in the oven
pan color is very important , if they are too dark you may experience some crisp edges , try using some parchment and lowering the cooking temperature a bit
place oven racks in the upper and lower 1 / 3's of the oven
preheat oven to 325f
cover 2 large cookie sheets with parchment paper mix flour , baking powder & salt in a bowl or bag and set aside
mix butter and sugars with with a mixer until blended and smooth , add egg , yolk & vanilla
mix until incorporated
add dry ingredients and mix until just combined
stir in chips and optional nuts
divide into 18 equal balls , a 2" cookie scoop works just about perfectly , about 60 gms each
evenly space 9 on each cookie sheet
bake for 12-18 minutes , rotating front to back and top to bottom after 8 minutes
cool on sheets to maintain chewy texture
bakery style lemon crumb muffins
for the muffins: grease or line 24 regular-size muffin cups with paper wrappers
place the pastry flour , sugar , baking powder , salt , lemon zest , and lemon extract in a large bowl
stir together well
add the eggs and melted butter
blend just until combined , making sure to scrape down the sides of the bowl so that all ingredients are mixed
using an electric mixer on low speed , slowly blend in the milk
mix for about 5 minutes
use an ice-cream scoop to measure out the batter into the prepared muffin tins
make the crumbs: using your hands , blend together all crumb ingredients until crumbly
sprinkle on top of each muffin
bake at 400f for about 20 minutes , until the tops spring back and a toothpick tests done
cool 10 minutes in pans before removing
cool slightly
dust with powdered sugar , if desired , and serve warm or cool
bakery style pumpkin chocolate chip cookies
in large bowl combine flour , sugar , spices , baking soda , baking powder & salt
in medium bowl beat eggs lightly then add pumpkin & butter
whisk until combined then stir in the chocolate chips
fold the wet ingredients into dry ingredients , just until moistened
don't over mix
spread a sheet of parchment paper over cookie sheets & drop 2 tablespoons of batter about 2-3 inches apart on parchment
bake at 350 for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way
these freeze well also
i cool completely , then place back on cookie sheets covered with parchment & freeze for a couple hours
then fill large ziplock baggies with them & put them back into the freezer
bakery style sourdough bread
you will need a 1-quart bowl , a 2-quart or large bowl , a baking stone , a baking peel or rimless cookie sheet , spray bottle for water , and a rubber spatula or wooden spoon
first make the sponge:
combine starter , 1 / 2 cup bottled water
stir in 1 cup flour until combined , mixture should resemble thick pancake batter
cover container with plastic wrap and let rise at room temperature until doubled in bulk , 2 to 3 hours
make the dough:
use a mixer with dough hook
pour 1 1 / 2 cups water in large bowl
add 'sponge' to water
with mixer running on low , add flour , 1 / 2 cup at a time
once all flour has been added , continue kneading until forms a ball , about 1 minute longer
cover bowl with plastic wrap and let dough rest 20 minutes
using fingers , create a pocket in rested dough
add salt to pocket
knead dough until forms a firm ball
about 6 minutes
lightly spray bowl with non-stick cooking spray
place dough in container and lightly spray surface of dough
set in draft-free area and let stand until doubles in bulk 3 to 5 hours
once doubled in bulk , remove the dough to clean work surface
stretch the dough as far as possible without tearing , then fold into thirds like a letter
divide the dough in half using chef's knife
form each half into rough ball , cover loosley with plasic wrap or damp kitchen towel , and let rise for 15 minutes
using your hands to push the dough against the unfloured work surface , form a taught ball without ripping the surface
pinch bottom seam and set each round , seam side down , on separate sheets of parchment paper on dinner plates
spray rounds lightly with non-stick cooking oil and cover loosley , but completely , with plastic wrap
refrigerate for 8- 12 hours
remove the rounds from refrigerator and gently slide on to room-temperature surface where they can rise undisturbed for several hours
loosen plastic wrap to allow rounds to rise
let rise until double in bulk and dough barely springs back when poked with your knuckle , 3-4 hours
place baking stone on lower-middle position
preheat oven to 500f
carefully slide rounds on parchment to baking peel or rimless cookie sheet
using sharp knife slash rounds diagonally
spray loaves with water and slide carefully on to baking stone
immediately reduce the temperature to 450
during the first 5 minutes spray the loaves 2 additional times
bake until golden brown , about 30 minutes
transfer loaves to wire rack and cool to room temperature
bakery style whoopie pie cake
for the cakes: heat oven to 350f
line 2 cake pans with parchment paper
combine all cake ingredients and mix
pour half of batter into each cake pan
cook approximately 20 minutes , or until cakes spring back when pressed
cool completely on baking sheets , at least 1 hour
for the filling:
with electric mixer on medium speed , beat butter and sugar together until fluffy , about 2 minutes
beat in vanilla and salt
beat in fluff until incorporated , about 2 minutes
refrigerate filling until slightly firm , about 30 minutes
spread filling onto one of the cakes
place other cake on top
refrigerate in air tight container up to 3 days
this is also good if you heat a can of frosting for 20 seconds and pour over the cake
bakery three layer cake
set oven to 325 degrees
grease three 9-inch round cake pans
in a bowl combine the buttermilk with baking soda
let stand while preparing the next steps
in a large bowl cream sugar with butter , oil and shortening until well combined
add in egg yolks , almond extract and vanilla
beat until well combined
add in the buttermilk mixture alternately with the flour into the creamed mixture
in a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form
fold 1 / 3 of the whites into the creamed batter until blended , then fold in remaining whites until no streaks remain
divide the batter between the three pans
bake for 25-30 minutes or until cakes test done
cool in pans for 15 minutes then remove to wire racks to cool completely before frosting
bakery like frosting
whip the shortening , 4 cups sugar , vanilla , salt and cornstarch together until fluffy
add the egg whites and remaining sugar alternately and whip till light and fluffy
you may use pasteurized whites if you like
i find that they turn white icing a funny color , gives the frosting a yellow cast
that certainly doesn't work with a wedding cake !
this recipe can be easily halved
bakery style bran muffins
adust oven rack to lower middle position and heat oven to 375
beat butter in large bowl of electric mixer at medium speed until light and fluffy , 1-2 minute
add brown sugar , increase speed to medum-high , and beat until combined and fluffy , about 1 minute longer
add eggs one at a time , beating thoroughly before adding the next
beat in vanilla , molasses , and sour cream until thoroughly combined and creamy , about 1 minute longer
reduce speed to low and beat in buttermilk and half the flour mixture until combined , about 1 minute longer
beat in remaining flour mixture unil incorporated and slightly curdled looking , about 1 minute longer , scraping sides of bowl as necessary
stir in bran and raisins
spray a twelve mold muffins tin or a six mold muffin tin with cooking spray
divide batter evenly using ice cream scoop or spoon
bake until a toothpick inserted into center withdraws cleanly of with a few moist particles adhering to it , about 25 minute set on wire rack to cool slightly , about 5 minute remove muffins from tin and serve warm
makes 12 small muffins or 6 jumbo muffins
bakery style breakfast cookies
preheat oven to 350f
mix oats , both flours , grape-nuts , wheat germ , oat bran , and baking soda in large bowl to blend
using electric mixer , beat butter in another large bowl until creamy
add eggs , both sugars , and vanilla and beat until smooth
add cereal mixture and stir just until blended
add almonds , raisins , and 1 cup chopped dates and incorporate
can be prepared 1 week ahead
cover and chill
let soften at room temperature before continuing
line 2 heavy large baking sheets with parchment paper
using a 2 ounce cookie scoop or 1 / 4 measuring cup , scoop dough onto prepared baking sheets about 2-inches apart
using damp fingers , press cookies to 1 / 2-inch thick rounds
press 1 date half into center of each cookie
bake cookies 1 sheet at a time at 350 until brown on top , about 15 minutes
let cookies stand on baking sheet 10 minutes before transfering to rack to cool
serve at room temperature or slightly warm
bakery style upside down hawaiian pineapple muffins
set oven to 350f
place oven rack to second-lowest position)
generously grease 12 regular-size muffin tins
divide and place the tidbits in the bottom of each muffin tin in a single layer
top the pineapple with about 1 tablespoon brown sugar , then 1 teaspoon melted butter , then 1 teaspoon honey
set aside tins while preparing the muffin batter
to prepare the muffin batter
in a large bowl mix together flour with bran , baking powder , baking soda and salt
stir in 3 / 4 cup brown sugar until blended
in a medium bowl whisk egg with buttermilk , oil , vanilla and 3 tablespoons honey
pour into the flour mixture and stir just until combined
divide and spoon batter into muffin cups on top of the pineapple mixture
place the muffin tins on baking sheet to catch any spills
bake for about 25 minutes , or until muffins test done
cool muffins in tins for 5 minutes
meanwhile place a large piece of wax paper onto a cooling rack to catch any spills
turn muffins out onto cooling rack upside down and remove from pan / s
bakes   baking powder biscuits from barbados
combine all the dry ingredients
add the melted butter and mix in the eggs , milk and enough water to form a soft workable dough
knead lightly
divide the dough into 10 pieces
form each one into a ball
roll out to a 1 cm disk
place on a greased baking sheet and bake at 200 c for 12-15 minutes
bakes beans    brilliant    vegan
preheat your oven
place your cooked beans into an oven-proof baking dish
in a pyrex type measuring cup , measure out your vegetable broth
to that , add the rest of the 9 ingredients and mix well
pour the sauce mixture over the beans in the baking dish and mix well to combine
bake uncovered for an hour
check after about 40 minutes to make sure they're not drying up too much or burning
bakes potato eggs
heat the oven to 400^f
scrub the potatoes and pierce with a fork
bake until tender , about 1 hour
cut each potato in half and carefully scoop the potato into a bowl , mash with butter , cheese and enough milk to soften the mixture a little
fold in the sausage
spoon mixture back into potato halves
create a depression in each large enough to hold an egg
break 1 egg into each depression
place on baking sheet and bake 10-15 minutes until set
bakesale betty s fried chicken sandwich
season chicken breasts with kosher salt
let sit at least 5 minutes
fill a wide , shallow nonreactive bowl or casserole dish with buttermilk
add the chicken and soak in the refrigerator for 1 hour up to overnight
for the vinaigrette: combine mustard , vinegar and salt in a bowl
slowly whisk in olive oil until well blended
for the coleslaw: macerate onions in the cup of red wine vinegar , and let sit at least 20 minutes
remove onions and discard vinegar
toss onions with jalapeno , parsley , cabbage and salt
toss with vinaigrette until evenly coated
to fry chicken: pour vegetable oil into a large stockpot
do not fill up more than halfway , or the oil could splatter
bring oil up to 365 , using a digital thermometer / candy thermometer to monitor the heat
prepare the the breading while waiting for oil to heat up
in a wide shallow bowl , mix flour , cayenne , salt and pepper
pull a chicken breast out of the buttermilk one by one , letting excess drip off , and dredge completely in flour
to create a thick crust , place in buttermilk and dredge in flour a second time
do not drain or shake off excess buttermilk or flour during the breading process
when the oil is at 365 , carefully place chicken pieces into oil one by one
let it cook for a minute before disturbing chicken , then help it swim in the oil with tongs , until it is evenly cooked , about 5-7 minutes
remove chicken from oil and drain on paper towels
season immediately with salt
for the sandwich: place fried chicken breast on bottom of torpedo roll and top generously with coleslaw
per serving: 995 calories , 52 g protein , 63 g carbohydrate , 58 g fat , 95 mg cholesterol , 1 , 497 mg sodium , 6 g fiber
bakewell pudding
pre-heat oven to 200c / 400f / gas mark 6
roll out the pastry on a floured surface and use to line a 900 ml shallow pie dish
knock up the edge of the pastry with the back of a knife
mark the rim with the prongs of a fork
brush the jam over the base
chill in the refrigerator while making the filling
beat the almonds with the sugar , butter , eggs and almond extract
pour the filling over the jam and spread it evenly
bake for 30 minutes or until the filling is set
serve warm or cold with fresh cream or custard
bakewell tart
make the pastry:
score down the length of the vanilla bean , if using , and remove the seeds by scraping a knife down the inside of each half
cream together the butter , powdered sugar , and salt and then rub in the flour , vanilla seeds , lemon zest , and egg yolks you can do all this by hand or in a food processor
when the mixture looks like coarse breadcrumbs , add the cold milk or water
pat and gently work the mixture together until you have a ball of dough , then flour it lightly and roll it into a large sausage shape don't work the pastry too much , otherwise it will become too elastic and chewy , not flaky and short as you want it to be
wrap the dough in plastic wrap and place in the fridge to rest for at least an hour
remove it from the fridge , slice it up , and line an 11-inch tart mold with the slivers
push them together , then tidy up the sides by trimming off any excess
place the tart mold in the freezer for an hour
preheat the oven to 350f , then take the pastry out of the freezer and bake for around 15 minutes or until lightly golden
remove from the oven , place to one side , and turn the heat down to 325f
make the frangipane:
blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl
now blitz the butter and sugar until light and creamy
add this to the almonds with the lightly beaten eggs and fold in until completely mixed and smooth
place in the fridge to firm up slightly
smear the jam over the bottom of the pastry shell , pour the chilled frangipane mixture on top , and sprinkle with some sliced blanched almonds
bake the tart for about 40 minutes , or until the almond mixture has become firm and golden on the outside but is still soft in the middle
allow to cool for about 30 minutes and serve with crme frache or custard
bakewell tart cocktail
add ice to a shaker and add amaretto to the ice, add creme de cassis, add vodka add and some good quality chocolate syrup to the mix, add two or three squirts of whipped cream to the mix and shake till blended, pour in to a long glass , add more ice and enjoy
bakewell tarts
preheat oven to 350
prepare cake mix: to the cake mix , add the water , oil and eggs and mix for 30 seconds at low speed to combine the ingredients
then mix at medium speed for 2 minutes
set aside
prepare pie crust: combine both packets of pie crust mix with 1 / 3 cup cold water until pastry forms a ball
flatten , then roll out on lightly floured surface
using a round cutter or glass , cut 24 rounds in crust to fit in bottom of 24 muffin tins
place dough circles in bottom of muffin tins
top each circle with 1 tablespoons of jam
pour cake batter over jam so that cups are 3 / 4 full
bake in preheated oven till cake springs back when touched , 18 to 25 minute
let cool 10 minute in pans before removing to wire rack to cool completely