lumicero/recipes-ing2inst huggingface dataset:
Title: Old-Fashioned Raisin-Filled Cookies
Ingredients:
- 2 raisins
- 2/3 sugar
- 2/3 water
- 1 lemon juice
- 1 butter
- 1 sugar
- 1 butter
- 1 egg
- 3 baking powder
- 3 salt
- 1/4 milk
- 1/3 vanilla
- 2
Instructions:
1. Filling:
2. Cook raisins with sugar and water for 10 to 15 minutes, or until thick, stirring occasionally.
3. Remove from heat and add lemon juice and butter.
4. Let cool while preparing dough.
5. Cookie Dough:
6. Cream sugar and butter; add egg and mix well.
7. Combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla extract.
8. Roll out a portion of the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter.
9. Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together.
10. Bake at 350 degrees F until golden brown (10 to 15 minutes).
Title: Harvest Spice Cake
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 eggs
- 3 flour
- 2 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1/4 yogurt
- 1 apple
- 1 raisins
- 1 walnuts
- 1 powdered sugar
Instructions:
1. Preheat oven to 350°. Grease (very well) a 10" springform pan with tube inset, or other similarly sized mold.
2. Cream butter, sugar & orange peel until fluffy.
3. Beat in eggs, one at a time.
4. Combine dry ingredients in one bowl & yogurt & apples in another.
5. Add dry ingredients to the creamed mixture alternately with the yogurt/apple mixture.
6. Stir in the raisins & nuts.
7. Turn the batter into the prepared pan & bake for 50-60 minutes or until toothpick comes out clean.
8. Let stand for 10 minutes on a rack before turning out to cool.
9. May be served with whipped cream & a garnish of sliced oranges but we like it simply sprinkled with powdered sugar.
Title: Apple Jelly Compote
Ingredients:
- 1/3 sugar
- 1/3 lemon rind
- 1 light rum
- 1 apples
- 3 cinnamon
- 5 golden raisin
- 1
- 1/2
Instructions:
1. In a small saucepan place sugar, jelly, fruit rinds and rum. Cook 4 minutes over medium heat.
2. Place sliced apples in a large saucepan.
3. Pour syrup over apple slices, add cinnamon and raisins and mix well.
4. Cook, partially covered for 18 minutes over medium heat.
5. Transfer mixture to blender and puree.
6. Cool before serving.
Title: Beautiful Christmas Fruit Salad
Ingredients:
- 1/4 salt
- 2 cold water
- 1 raspberries
- 6 green grape
- 1 kiwi fruits
- 3 honeydew melon
- 1/2 pomegranate
- 1 maraschino cherries
- 1
Instructions:
1. Wash the fruit well.
2. Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
3. Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
4. Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
5. Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
6. Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
7. Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
8. Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
9. Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
10. Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
11. Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
12. Takes about an hour to make depending on your knife skills. Makes about 4 quarts.
Title: Peanut Butter-Banana Sandwich Cake
Ingredients:
- 2 1/2 cake flour
- 1 baking soda
- 1/4 baking powder
- 1/4 salt
- 3/4 unsalted butter
- 1 1/4 sugar
- 3 eggs
- 3 bananas
- 1/2 sour cream
- 1 vanilla extract
- 1/2 butter
- 1 creamy peanut butter
- 1 1/4 confectioners' sugar
- 4 bananas
- ice cream
Instructions:
1. Make the Banana Cake: Preheat the oven to 350 degrees. Lightly coat a 6" loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of baking parchment.
2. Into a large bowl, sift the flour, baking soda, baking powder, and salt together--three times.
3. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy (about 6 more minutes).
4. In a medium bowl, mash the 3 bananas until soupy. Stir in the sour cream and vanilla.
5. With the mixer on low, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another third of the flour. Beat in the remaining banana mixture and then the remaining flour.
6. Spread the batter in the prepared pan and bake for 40 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
7. Make the peanut butter buttercream: On medium speed, beat the butter and peanut butterin a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes (until light and fluffy).
8. Turn the cooled cake out of the pan. With a knife, trim off the end crusts and cut the cake into 1/2" slices. Peel the 4 bananas and cut into 1/4" thick rounds. Spread half the cake slices with the buttercream and layer the banana slices. Place remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and fudge sauce.
Title: Chocolate Cake and Surprise Icing
Ingredients:
- 1 eggs
- 3 water
- 1/3 pecans
- 1 1/3 walnuts
- 1 miniature marshmallow
- 1/2
- 1
Instructions:
1. Bake cake as directed on box.
2. LET COOL.
3. Make icing as directed on box.
4. Stir the nuts and marshmallows into the icing.
5. If too stiff add a couple drops of water.
6. Spread on cake and enjoy!
Title: Spiced Beer Cake W Buttered Beer Sauce
Ingredients:
- 1 light molasses
- 1/3 eggs
- 2 all-purpose flour
- 2 1/2 baking soda
- 1 1/2 ground ginger
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/4 beer
- 1/2 raisins
- 1 walnuts
- 1/2 brown sugar
- 1/4 all-purpose flour
- 4 beer
- 1/2 water
- 1/2 butter
- 2 vanilla
- 1/4
Instructions:
1. SPICED BEER CAKE:
2. In a mixing bowl combine molasses and oil. Beat in eggs. Stir together flour, soda, ginger, cinnamon, cloves, and nutmeg. Add beer (mixture Will foam) making sure ingredients are well incorporated. Stir in raisins and nuts.
3. Pour into a greased and floured 13x9x2 baking pan. Bake at 350° for 25 min-30 minutes. Remove from oven; cool slightly and cut in squares to serve. Top with following sauce.
4. BUTTERED BEER SAUCE:
5. In a saucepan combine the brown sugar and flour. Gradually stir in the beer and water. Cook , stirring, until thickened and bubbly. Stir in butter and vanilla; heat through. Makes just about 1 1/4 cups.
Title: Easy One Pot Fudge Brownies With Ganache Topping
Ingredients:
- 1 unsalted butter
- 8 sugar
- 2 3/4 eggs
- 6 vanilla extract
- 1 all-purpose flour
- 1 1/3 heavy cream
- 2 butter
- 8
- 1
Instructions:
1. Heat oven to 350F; Butter and flour 13 x 18 half sheet pan.
2. In large, heavy-bottomed pot, melt butter over moderately low heat. When it's half melted, add chocolate and continue to melt two together, stirring often. Be sure to scrape bottom of pot and lower heat, if necessary, so chocolate doesn't scorch. when about three-courts of butter is melted, turn heat off and let rest of butter and chocolate melt from heat of pan.
3. Gradually stir in sugar. Continue to mix until most of the sugar is melted and mixture is smooth.
4. Add eggs, 1 at a time, beating vigorously with a wooden spoon until each is fully incorporated before adding next. Beat in vanilla. Add flour in 2 additions, m fixing just until blended.
5. Turn batter into prepared pan and spread out evenly. Bake 20 - 22 minutes. Top should be firm and brownies just beginning to separate from edges. Do not overbake. Insides should be soft and fudge.
6. Prepare ganache. Place chocolate bits into bowl. Warm cream in a pot until just simmering. Pour warm cream over chocolate and let stand until chocolate has softened, about 5 minutes. Place butter into bowl and blend all ingredients until smooth. Let cool a little before using.
7. Let cool completely, then spread ganache over pan. Cut into 3-inch squares.
Title: Cinnamon-Raisin Bread Pudding
Ingredients:
- 1 egg
- 1 2% low-fat milk
- 2/3 brown sugar
- 3 butter
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 1 raisins
- 1/3
Instructions:
1. Place bread cubes in a greased 2-cup baking dish.
2. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended.
3. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.
4. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.
Title: Pistachio Cake
Ingredients:
- 10 1/4 instant pistachio pudding mix
- 3 1/2 sugar
- 1/2 water
- 1/2 vanilla
- 1 eggs
- 1
- 5
- 5 1/2
- 1/2
Instructions:
1. Combine cake mix, pudding mix, oil, sugar, water, vanilla and eggs, and beat well for 2 minutes.
2. Take out 1 cup batter and mix with Hershey syrup.
3. Grease and flour bundt pan.
4. Sprinkle nuts and chocolate chips on bottom of pan.
5. Pour batter on top of nuts and chips. Swirl batter with syrup on top.
6. Bake 1 hour at 350 degrees.
7. Cool 10 minutes, then remove from pan.
Title: Boob Cake
Ingredients:
- 4 1/2 flour
- 3 sugar
- 1/2 baking soda
- 1 salt
- 1 1/2 white vinegar
- 1 vanilla
- 3 cold water
- 1 cream cheese
- 3 butter
- 16 vanilla
- 4 powdered sugar
- 2
- 1 1/2 - 2
- 2
Instructions:
1. For cake:
2. Sift first five ingredients into large bowl.
3. Add next four ingredients and mix well.
4. Fill two small stainless steel mixing bowls (mine are about 7" in diameter and 4" deep) to a depth of about 2" with batter. No need to grease.
5. Pour remainder of batter in a 9 x 13 pan.
6. In a 350 oven, bake the bowls for about 20 minutes and the 9 x 13 about 30 minutes.
7. Cool cakes completely.
8. For frosting:
9. Beat cream cheese well.
10. Add butter and vanilla and beat till smooth.
11. Add powdered sugar until you like the consistency and sweetness.
12. Mix 8 drops of yellow food coloring, 6 drops of red and 2 drops of green.
13. Add coloring mixture a few drops at a time until you get a good flesh color. The colors I have given are for Caucasian coloring. For darker skin tones, you might try using blue instead of green. See what the food coloring box suggests.
14. Invert the large layer onto a serving tray. If desired, split it into two layers and frost in between as well as on top.
15. FYI - the scrapings from the cake pan are very moist and delicious, and my family's favorite part of this cake.
16. Place the boobs appropriately and frost them.
17. Save a few tablespoons of frosting and add additional food coloring mixture to it in order to get a good color for the nipples and areolas.
18. Frost areolas, then coat the gumdrops with frosting and place them in the middle of the areolas.
19. Enjoy the reactions!
Title: Pear and Walnut Cake
Ingredients:
- 2 all-purpose flour
- 1 cinnamon
- 1 baking soda
- 1/2 nutmeg
- 1/2 salt
- 1 1/2 brown sugar
- 1/2 eggs
- 3 sugar
- 1/4 water
- 1/4 vanilla
- 1 pears
- 5 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a 9x13 inch baking pan.
3. Sift first 5 ingredients into medium bowl.
4. Using electric mixer, beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth.
5. Blend in dry ingredients.
6. Stir in pears and walnuts.
7. Pour batter into prepared pan and bake about 55 mins.
Title: Apple Dumplings
Ingredients:
- 1/2 granulated sugar
- 1 water
- 2 vanilla extract
- 2 butter
- 1 ground cinnamon
- 1/4 ground nutmeg
- 4 golden delicious apples
- 1/2 brown sugar
- 3/4 ground cinnamon
- 2 butter
- 1
Instructions:
1. Preheat oven to 375°F.
2. Grease a 12x9 glass baking dish.
3. Combine sauce ingredients in a saucepan. Heat to a boil. Broil 1 minute. Remove from heat and set aside.
4. Combine brown sugar, cinnamon and butter.
5. Peel and core apples. Cut each in half crosswise, so both halves still have a tubular hole where the core was.
6. Stuff each apple half with the brown sugar mixture.
7. Unroll pie crusts and cut each into 4 quarters.
8. Gently wrap each apple half with a piece of crust so that apples are completely enclosed. Pinch all edges to seal.
9. Place seam side down in prepared baking dish.
10. Pour sauce over apples.
11. Bake, uncovered, 45 to 55 minutes or until crust is browned.
12. Serve apples drizzled with syrup from pan.
13. Traditionally served with cinnamon ice cream.
Title: Baltimore Peach Cake
Ingredients:
- 1 butter
- 1 sugar
- 2 1/2 flour
- 3 baking powder
- 1 1/2 milk
- 3/4 sugar
- 2 cinnamon
- 5 butter
- 2
Instructions:
1. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan.
2. Mix together the 3/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base.
3. Arrange peach slices in rows on top of cinnamon sugar. Sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all.
4. Bake for 25-30 minutes in preheated 350 degree (Fahrenheit) oven.
5. Cool, then slice into small squares.
Title: Lemon Cake (Armenia)
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 plain yogurt
- 2 eggs
- 2 fresh lemon juice
- 2 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1 sugar
- 1/4 fresh lemon juice
- 3/4 water
- 3 mint
Instructions:
1. Preheat the oven to 350 degrees.
2. Cream the butter and sugar together. Add the yogurt and the eggs, mixing well.
3. Pour in the lemon juice. Sift together the flour, baking soda and baking powder and add to the bowl, mixing until everything is well incorporated.
4. Spoon the batter into a buttered pan and bake until a toothpick inserted in the center comes out clean and the color is golden (about 40 minutes).
5. Let the cake cool. Meanwhile, combine the ingredients for the syrup in a small saucepan. Bring to a boil and cook over high heat for about 10 to 12 minutes, or until the syrup coats the back of a spoon.
6. Remove the mint and let the syrup cool until it is just warm.
7. Loosen the cake in its pan and pour 1/3 of the syrup over the top. Wait 10 minutes, then do this again. Wait another 10 minutes, then pour the rest of the syrup on the top.
8. Let the cake sit for about an hour, which will give it enough time to absorb the syrup.
9. Invert the cake onto a platter, then slice and serve.
Title: Dreamy Orange Frosting
Ingredients:
- 1 cream cheese
- 5 confectioners' sugar
- 1 orange zest
- 2 vanilla extract
- 2
- 1
Instructions:
1. In a medium bowl, beat cream cheese at high speed with an electric mixer until smooth.
2. Add confectioner's sugar, zest, juice and extracts.
3. Mix until combined.
Title: White Chocolate Custard & Cranberry Trifle
Ingredients:
- 1/3 sugar
- 1/4 cornstarch
- 1/4 salt
- 4 white chocolate
- 4 vanilla extract
- 6 heavy whipping cream
- 2 confectioners' sugar
- 1 vanilla extract
- 1/4 pistachios
- 1 1/2
- 1/3
- 1
Instructions:
1. Prepare white chocolate custard recipe: In a large heavy saucepan, stir sugar, cornstarch and salt with a wire whisk until mixed together. Gradually stir in milk until smooth.
2. Cook over medium heat, stirring constantly, until mixture thickens and boils; reduce heat and cook for 1 minute. Remove saucepan from heat.
3. Gradually stir about half of the hot milk mixture into egg yolks. Slowly pour egg mixture back into milk mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until custard just begins to bubble. Remove from heat.
4. Stir in chocolate and vanilla until melted and smooth. To keep a skin from forming over the top, press plastic wrap directly onto the top of the hot custard. Cool to room temperature without stirring, then in refrigerator about 1 hour.
5. Prepare dessert as follows: Cut pound cake into small cubes.
6. In small bowl, with fork, stir together cranberry-raspberry sauce and liquor until smooth.
7. In a 3-quart clear glass bowl, place about half of the cake chunks.
8. Remove 2 tbsp cranberry-raspberry sauce; cover and set aside. Spoon about half of the remaining sauce mixture over cake, and top with about half of the white chocolate custard.
9. Repeat layers with remaining cake, sauce mixture, and custard. Cover and refrigerate at least 4 hours.
10. To serve, in small bowl, whip heavy cream, confectioner's sugar and vanilla just until stiff peaks form. Reserve about 1 cup whipped cream; spread remaining cream over trifle.
11. Spoon reserved cranberry sauce mixture into small decorating tube (or a small plastic bag with a small slit in corner) and pipe in a desired design on top of whipped cream. Draw a sharp knife tip across lines to feather the design.
12. Spoon reserved whipped cream into decorating bag with a star tip and pipe around edges of trifle. Garnish with nuts.
Title: White Chocolate Mousse With Berries
Ingredients:
- 17 1/2 white chocolate
- 3 heavy whipping cream
- 3 mixed berry
- 1 powdered sugar
- 6 creme de cassis
- 1 ladyfingers
- 8
Instructions:
1. Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
2. Bring 1 cup of heavy whipping cream to a boil.
3. Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
4. When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
5. Whip the remaining 2 cups of cream, and fold into chocolate mixture.
6. Dip the Lady Fingers in the lukewarm coffee.
7. Prepare the dessert cups: place a layer of soaked lady fingers.
8. Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
9. Top with a layer of white chocolate mousse.
10. Refrigerate for at least 4-5 hours.
11. Just before serving, drizzle on top a little of the berry mixture liquid.
Title: Raspberry and Blueberry Pound Cake
Ingredients:
- 5 eggs
- 1 2/3 sugar
- 1 1/4 unsalted butter
- 2 kirsch
- 2 cake flour
- 1 baking powder
- 1/2 salt
- 1 fresh raspberry
- 1 fresh blueberries
- ice cream
Instructions:
1. Generously butter 9-cup bundt pan; dust with flour, shaking out excess.
2. In bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
3. Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
4. Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
5. Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
6. Fold batter into berry mixture using rubber spatula.
7. Transfer mixture to prepared pan, spreading evenly.
8. Place pan on center rack in cold oven.
9. Turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
10. Cool in pan 5 minutes; invert onto rack and cool completely.
11. (Can be prepared 1 day ahead, wrapped tightly and refrigerated.).
12. Serve at room temperature with whipped cream or ice cream.
Title: Chocolate Coconut Snowballs
Ingredients:
- 1 graham cracker crumbs
- 4 flaked coconut
- 2
- 1/4
Instructions:
1. Melt chocolate squares in a double boiler.
2. When melted, remove from heat and add condensed milk and graham cracker crumbs.
3. Form into 1 inch balls and roll in fine coconut. Enjoy!
Title: Not Around for Long - Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3/4 peanut butter
- 1/4 brown sugar
- 1 white sugar
- 2 egg
- 1 milk
- 1 3/4 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 3/4 salt
- sugar
Instructions:
1. In a mixing bowl, cream butter, peanut butter and sugars.
2. Beat in egg, milk and vanilla.
3. Combine the flour, baking soda and salt.
4. Add to creamed mixture and mix well.
5. Stir in chocolate chips.
6. Roll into 1-inch balls.
7. Roll in additional sugar.
8. Place 2 inches apart on baking stone.
9. Flatten if desired.
10. Bake at 375°F for 7-9 minutes or until golden brown.
11. Remove to wire racks to cool.
Title: Individual Baked Banana Crumble Desserts for Four
Ingredients:
- 4 bananas
- 3/4 vanilla bean paste
- 1 flour
- 1 rolled oats
- 1/2 brown sugar
- 3/4 cinnamon
- 1/2 salt
- 1/2 butter
- 6
Instructions:
1. Preheat oven to 375°F.
2. In a medium sized bowl, combine orange juice and vanilla. Set aside.
3. Slice bananas and place flat in four buttered ramekins.
4. In a medium sized bowl, combine flour, oatmeal, brown sugar, nutmeg, salt and butter. Using a pastry blender (or two knives), blend until mixture resembles small peas.
5. Drizzle bananas with orange juice mixture.
6. Spoon crumble mixture over fruit.
7. Bake for 15-20 minutes or until topping is delightfully browned.
8. Serve warm with vanilla ice cream.
Title: Nutella Rolls
Ingredients:
- 1 banana
- powdered sugar
Instructions:
1. Spread out a crescent roll triangle.
2. Drop a dollop, about 1 or 2 teaspoons, in the middle .
3. Add a slice of banana if that's what you choose.
4. Wrap the banana and Nutella in the pastry dough pinching the edges together. And then I kind of swirl the dough on the top.
5. Sprinkle with powdered sugar.
6. Bake in 375 degree F oven for 15 minutes, or whenever they are golden and look baked.
7. Serve while warm or cold.
Title: Banana Pudding Sugar Cookies
Ingredients:
- 2/3 shortening
- 2/3 sugar
- 2 eggs
- 1 vanilla extract
- 1/2 baking powder
- 1/2 salt
- 1 instant banana pudding mix
- 2 1/2 all-purpose flour
Instructions:
1. Cream the shortening and the sugar together until light and fluffy.
2. Beat in the eggs one at a time.
3. Stir in the vanilla, baking powder and salt.
4. Add the instant banana pudding.
5. Mix in 2 cups of the flour add the remaining 1/2 cup only if needed.
6. Cover dough and chill for at least 2 hours or overnight.
7. Preheat oven to 375 degrees.
8. Grease baking sheets.
9. Shape dough into walnut sized balls and place 2 inches apart on the prepared baking sheet.
10. Flatten balls and bake for about 8 minutes or until lightly golden browned.