iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mrs. Stein's Chocolate Cake

Ingredients:
Softened unsalted butter and flour, for the pan
1 1/2 cups whole milk
1 tablespoon fresh lemon juice
2 1/3 cups unbleached all-purpose flour
1 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1/2 ounce (1/2 square) unsweetened chocolate, finely chopped
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
1 3/4 cups superfine sugar
1 teaspoon pure vanilla extract
3 large eggs, at room temperature, beaten
"Confectioners sugar
for garnish
optional"

Instructions:
1. Position a rack in the center of the oven and preheat to 350°F. Butter and flour the inside of a 8 to 10-cup fluted tube pan and tap out the excess flour.
2. Combine the milk and lemon juice in a glass measuring cup. Let stand in a warm place (near the preheating oven) while preparing the rest of the batter; the milk will curdle. Sift the flour, cocoa, baking soda, and salt together into a medium bowl.
3. Bring 1/2 inch of water to a simmer in a small saucepan, and turn off the heat. Place the chocolate in a custard cup or ramekin and set in the hot water. Let stand until the chocolate is melted, then remove from the water, being careful not to splash any water into the chocolate, and stir until smooth. Let stand until tepid.
4. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla. Beat until the mixture is very light in color and texture, scraping occasionally, about 4 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the cooled chocolate. In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition. Spoon the batter into the pan and smooth the top with a spatula.
5. Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Invert and unmold the cake onto the rack and cool completely. Sift a light coating of confectioners' sugar on top, if using. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)
Delicate Bread Pudding

Ingredients:
25 ounces brioche, sliced, 4 cups whole milk, at room temperature, 3 large eggs, separated, 1/2 cup sugar, Pinch of salt, 1 teaspoon vanilla extract, 1/2 cup sugar, or more to taste, Grated zest and juice of 1 large orange, or more juice to taste, 1 cup water, 1/2 cup dry white wine or cherry or plum eau-de-vie

Instructions:
1. To make the puddings, heat the oven to 350 degrees. Butter six 10-ounce ramekins. Combine the brioche and milk in a saucepan and let sit for 10 minutes.
2. Place the saucepan over medium-high heat, and when bubbles form around the edges of the milk, remove from the heat.
3. In a mixer fitted with a paddle (or in a bowl with a hand mixer), beat together the egg yolks and sugar until light and pale. Lightly beat the hot bread mixture into the eggs. It will break up into chunks, but don't let it turn to mash.
4. Whisk the whites with the salt in the clean mixer bowl (or a large bowl) until they hold soft peaks. Beat in the vanilla. Fold the whites into the bread mixture. Ladle the pudding mixture into the ramekins. Set the ramekins in a baking dish just large enough to hold them, and pour enough boiling water into the dish to come halfway up the sides of the ramekins.
5. Bake the puddings until a cake tester inserted in the center comes out clean, 25 to 35 minutes. Remove from the water bath.
6. While the puddings bake, make the sauce: Combine the sugar, orange zest, orange juice, and water in a small saucepan, bring to a boil, and cook for 5 minutes. Remove from the heat and stir in the white wine. Taste and adjust the orange juice and sugar, if desired.
7. To serve, invert the puddings into shallow bowls, and spoon a little sauce over and around each.
JANUARY 7, 1877: "THE HOUSEHOLD: RECEIPTS FOR THE TABLE." RECIPE SIGNED GOOD HOUSEKEEPER. —1877
Pumpkin Muffins

Ingredients:
Softened unsalted butter, for the pan
3 2/3 cups pastry flour, sifted
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes
1 1/3 cups superfine sugar
4 large eggs, at room temperature, beaten
One 15-ounce can solid-pack pumpkin
1 cup seedless golden or dark raisins
1/4 cup hulled unsalted sunflower seeds

Instructions:
1. Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
2. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I minute. Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with the sunflower seeds.
4. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
Currant Scones

Ingredients:
3/4 cup whole milk
2 large eggs, chilled
3 cups unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon baking powder
2 tablespoons superfine sugar
1/4 teaspoon fine sea salt
A few gratings of fresh nutmeg
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup dried currants
1 large egg
well beaten with a hand blender
for glazing

Instructions:
1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
3. Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round.
4. Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
5. Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.
Teddie's Apple Cake

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 cups peanut, vegetable, or corn oil
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 cups peeled, cored, and thickly sliced apples
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream for serving (optional)

Instructions:
1. Heat the oven to 350 degrees. Butter and flour a 9-inch tube pan. Sift together the flour, salt, cinnamon, and baking soda.
2. Beat the oil and sugar together in a mixer with a paddle (or in a bowl with a hand mixer) for 5 minutes. Add the eggs and beat until the mixture is creamy. Stir in the dry ingredients. Add the vanilla, apples, walnuts, and raisins and stir until combined.
3. Turn the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.
4. Serve with vanilla ice cream, if desired.
If mixing the batter in a mixer, use a paddle attachment and turn the speed to low once you add the flour mixture, or the texture of the cake will be tough. Even better, mix the rest by hand.
The recipe called for Red Delicious or McIntosh apples, but I'd recommend a variety that's brighter in flavor and firmer in texture, such as a Honeycrisp, Macoun, or Granny Smith.
The apple slices can be halved if you want a more uniform texture.
This cake can be eaten at any time of day, including breakfast. If you serve it for dessert, the recipe suggested a scoop of vanilla ice cream on the side. I prefer to whip 1/2 cup of heavy cream to soft peaks, then fold in crème fraîche to taste.
"I most recently baked this cake for Thanksgiving 2004. There was a small piece left over and several days later (it keeps beautifully), I wrapped it in aluminum foil and took it to NYC for my son and daughter-in-law. He took it from me and started looking around his kitchen. When I questioned him, he said he had to hide it from his wife."
Rochelle Rogers-Lippin, Huntington, NY, letter
SEPTEMBER 30, 1973: "JUST DESSERTS," BY JEAN HEWITT. RECIPE BY TEDDIE. —1973
Kataifi with Candied Pumpkin and Yogurt

Ingredients:
1 1/2 cups plain yogurt (14 ounces; not nonfat)
1 cup plus 1 1/2 tablespoons mild honey
2 cups water
1/3 cup granulated sugar
3 (3- by 1/2-inch) strips fresh lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1 3/4 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
3 tablespoons confectioners sugar
1/4 pounds kataifi (shredded phyllo dough) from a 1-pound box, thawed
1/2 cup sliced almonds (2 ounces), coarsely chopped
a nonstick muffin tin with 12 (1/2-cup) muffin cups

Instructions:
Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard liquid and stir drained yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved.
While yogurt drains, bring water, granulated sugar, lemon zest and juice, cinnamon, and remaining cup honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.
Put oven rack in middle position and preheat oven to 375°F. Stir together butter and confectioners sugar until combined well. Gently pull apart strands of kataifi in a large bowl to loosen, then toss with butter mixture and almonds until coated well. Divide kataifi among 12 muffin cups and press into bottoms and halfway up sides of the muffin cups, creating nests. Bake kataifi until the outsides are golden, 12 to 18 minutes (check by gently lifting one out of a muffin cup with a paring knife or small offset spatula), then cool completely in tin on a rack.
Transfer kataifi nests to serving plates. Just before serving kataifi, spoon about 1/3 cup pumpkin into each nest, then drizzle each with about 1 1/2 tablespoons syrup and top with a tablespoon of yogurt.
Shaker Lemon Pie

Ingredients:
2 medium lemons
2 cups sugar
"Pastry for a 9-inch single-crust pie, such as Barry Maidens Butter/Shortening Piecrust", 4 eggs, beaten well
2 tablespoons all-purpose flour
1/4 teaspoon salt

Instructions:
Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
Green Beans with Blackened Sage and Hazelnuts

Ingredients:
1 tablespoon unsalted butter, 1 tablespoon olive oil, 1/2 cup chopped fresh sage, 3 cloves garlic, finely chopped, 2 pounds green beans, trimmed, 1/2 teaspoon salt, 1/4 cup hazelnuts, chopped

Instructions:
Heat a large skillet over medium-high heat. Heat butter and oil, then cook sage until it begins to blacken, 1 to 2 minutes. Add garlic and cook until golden, about 2 minutes. Add beans and salt; toss to coat. Carefully add 1 cup water. Steam until beans are fork-tender and most of the water has evaporated, 3 to 4 minutes. Season with salt and pepper. Sprinkle hazelnuts on top and serve.
Pear, Mushroom and Pomegranate Stuffing

Ingredients:
1 tablespoon olive oil
10 ounces cremini mushrooms
2 celery stalks, chopped
8 large sage leaves
2 tablespoons fresh thyme, chopped
1 demi whole-wheat baguette (about 8 oz), cut into 1-inch cubes
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup low-sodium chicken broth
1 cup pomegranate juice

Instructions:
Heat oven to 350°F. Heat oil in a large skillet over high heat. Cook mushrooms, celery, sage and thyme, stirring often, until mushrooms and celery soften, 6 to 8 minutes; season with salt and pepper. Transfer to a bowl; add baguette cubes, pear, prunes, broth and juice. Mix well and let rest until bread absorbs liquid. Transfer to an 8" x 8" baking dish; cover with foil. Bake 40 minutes, remove foil and bake until stuffing puffs up, about 5 minutes.
Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese

Ingredients:
1 tablespoon olive oil
3 large white onions, thinly sliced
2 tablespoons brown sugar
1/4 teaspoon salt
3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed
6 parsnips (about 1 lb), peeled and cut into 1-inch pieces
1 1/2 cups low-sodium chicken broth, heated
1/4 cup crumbled blue cheese
3 tablespoons fresh thyme
chopped

Instructions:
Heat oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning. Fill a medium stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain. Beat 1/4 of potato parsnip mixture and 3 ounces broth in a mixing bowl with an electric mixer on medium speed until smooth. Repeat, alternating between potato-parsnip mixture and broth, until you've incorporated all. Fold in onions, cheese and thyme, and serve.
Scallop Seviche with Daikon

Ingredients:
1 pound fresh scallops, cut into 1/3-inch rounds
2 tablespoons grated Vidalia onion
2 tablespoons diagonally sliced scallions (green part only)
2 tablespoons julienned daikon radish
1/4 cup rice wine vinegar
1/4 cup soy sauce
3 tablespoons lemon juice
1/8 teaspoon finely chopped red chile

Instructions:
Mix all ingredients except scallops and season with salt and pepper. Add scallops. Let sit 20 minutes before serving.
Sweet Potato Biscuits

Ingredients:
1 medium sweet potato (about 5 ounces)
1 1/4 cups whole-wheat biscuit mix
2 tablespoons chilled unsalted butter, cubed
1/2 cup lowfat buttermilk
1/4 teaspoon ground allspice

Instructions:
Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside. Heat oven to 400°F. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12" x 4" rectangle. Cut into 8 rectangles with a serrated knife and separate slightly. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.
Cherry-Cranberry Sauce

Ingredients:
1 tablespoon unsalted butter
1 piece ginger (about 1 inch), peeled
1/2 teaspoon cinnamon
1/4 cup amaretto
1 bag (15 ounces) frozen or fresh cranberries
1 bag (10 ounces) frozen cherries
1/4 cup sugar

Instructions:
Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.
Roasted Squash With Balsamic Sauce and Apples

Ingredients:
2 large butternut squash (about 4 pounds), halved, and seeds and membranes removed
1 piece ginger (about 1 inch), peeled and finely chopped
1 cup balsamic vinegar
2 tablespoons brown sugar
Vegetable oil cooking spray
2 Gala or Golden Delicious apples, cored and thinly sliced
¼ cup dried cherries
chopped

Instructions:
Heat oven to 400°F. Slice a small piece off the skin side of each squash half, so halves sit flat. Microwave on high in a covered bowl until flesh begins to soften, 2 minutes. Gently simmer ginger, vinegar and sugar in a small saucepan over medium-low heat until liquid decreases by 1/3, 8 to 10 minutes. Remove from heat and set aside. Line 2 large baking sheets with foil and coat with cooking spray. Place squash halves skin side down on baking sheets. Arrange apple slices in cavity of each half. Bake until apples soften, 25 minutes. Remove squash from oven, drizzle with balsamic sauce, return to oven and bake until apples brown, 5 to 6 minutes. Cut each squash half into quarters and transfer to a serving platter with any extra juices. Sprinkle with cherries and serve immediately.
Apricots Stuffed with Almonds

Ingredients:
24 dried apricots, 1/4 cup toasted almonds, 1 clove garlic, smashed, 1 tablespoon fresh mint, chopped, 3 tablespoons olive oil, 1 tablespoon lemon juice

Instructions:
Slice apricots on one side to form a pitalike pocket. Grind remaining ingredients in a small food processor until fine. Stuff each apricot with mixture and serve.
Goat Cheese and Mushroom Canapés

Ingredients:
8 ounces cremini stemmed and diced, 2 tablespoons lemon juice, 1/4 cup olive oil, 8 ounces fresh goat cheese, 3 tablespoons chopped chives, 2 teaspoon chopped fresh thyme, 36 toast points

Instructions:
Mix mushrooms with juice and oil; season with salt and pepper; let sit until wilted, 20 minutes. Mix with cheese, chives and thyme. Serve on toast points.
Roasted Sweet Potato Wedges with Smoked Chile Cream

Ingredients:
1/3 cup sour cream
3 tablespoons finely chopped green onion tops (dark green parts), divided
2 teaspoons chipotle hot pepper sauce
2 teaspoons fresh lime juice
3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin
3 tablespoons olive oil
1 1/2 teaspoons ground cumin

Instructions:
Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Combine sweet potato wedges, oil, and cumin in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F oven until heated through, about 5 minutes. Season to taste with salt and pepper.
Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.