lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger Quakes
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 salt
- 3/4 unsalted butter
- 1 light brown sugar
- 2 bacon fat
- 1 egg
- 1/3 unsulphured molasses
- 2 fresh ginger
- 1 orange zest
- 1/2 turbinado sugar
Instructions:
1. Position oven rack in center of oven; preheat oven to 350°; line two baking sheets with parchment paper or foil.
2. In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt; set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar at med-high speed until light and creamy, about 2 minutes.
4. Beat in the bacon fat, if using; add the egg and mix until blended, scraping down the sides of the bowl as necessary.
5. Add in the molasses, ginger, and orange zest; mix until blended.
6. At low speed, add the flour mixture, mixing just until blended.
7. Place the turbinado or coarse sugar in a shallow dish or pie plate; roll the dough into 1-inch balls.
8. Roll each ball in the sugar, coating it completely.
9. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart.
10. Bake the cookies, one sheet at a time, for 8-10 minutes, until the edges are set and the tops are cracked but the centers are still soft.
11. Transfer the cookies to a wire rack and cool completely.
Title: Strawberry Newburgh
Ingredients:
- 1 puff pastry
- 1 Jello Instant Vanilla Pudding Mix
- 1 milk
- 1 1/2 heavy cream
- 1/2 confectioners' sugar
- 2 milk
- 1 1/2 strawberries
Instructions:
1. Thaw the pastry sheet to room temperature for at least 30 to 40 minutes, until it's easy to handle.
2. Heat the oven to 400°F
3. Lightly grease 2 baking sheets or line with parchment paper.
4. Unfold the pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place on the baking sheets. Bake for 15 minutes or until golden brown and puffy. Remove from the baking sheets and cool on wire racks.
5. Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream once the pudding has set. Cover and refrigerate. Stir the confectioners sugar and 2 teaspoons milk in a small bowl.
6. Split each pastry into 2 layers, forming a total of 6 layers. Spread the confectioners' sugar mixture on 2 top layers.
7. Spread 3/4 cup pudding mixture on 1 pastry layer. Top with about 1/3 cup strawberries. Repeat the layers. Top with an iced pastry layer.
8. Garnish each with slices of strawberry and a dusting of powdered sugar. Repeat to make a second dessert. Serve immediately or cover and refrigerate up to 4 hours.
9. For easier slicing, refrigerate for a least 1 hour and use a wet serrated knife.
Title: Strawberry Roll Cake
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1/4 salt
- 4 eggs
- 1 1/2 sugar
- 1/2 water
- 1/2 vanilla extract
- 1/4 confectioners' sugar
- 12 fresh strawberries
- 16
Instructions:
1. Preheat oven to 375 degrees and line a rimmed cookie sheet with wax paper.
2. In a small bowl, sift together the flour, baking powder and salt.
3. In a separate larger bowl, beat eggs until thick.
4. Gradually beat in sugar.
5. Blend in water and vanilla.
6. Gradually add sifted dry ingredients and beat just until smooth.
7. Pour batter onto wax lined rimmed cookie sheet and spread evenly with spatula.
8. Bake 12-15 minutes in oven at 375 degrees.
9. While cake is hot and fresh from the oven, roll in a powdered sugar covered towel and place in refrigerator until cooled completely (about an hour).
10. When cake is completely cooled, remove from refrigerator and unroll. Spread whipped topping on cake and sprinkle with chopped strawberries. Re-roll.
11. Garnish with additional strawberries, whipped topping and/or powdered sugar! Enjoy!
12. **For a chocolate cake, add ¼ cup cocoa at step 2.