lumicero/recipes-ing2inst huggingface dataset:
Title: Bloody Halloween Cake
Ingredients:
- 1 chocolate instant pudding
- 3 eggs
- 3 water
- 1/2 sweetened condensed milk
- 1/2 vanilla instant pudding mix
- 1 cheesecake flavor instant pudding and pie filling
- 1 marshmallow cream
- 1
- 6
- 1
- 2
Instructions:
1. Mix cake mix, eggs, oil, water, and chocolate instant pudding. Bake according to directions on box.
2. Let the cake cool to room temperature. Hand-mix whipped topping, sweetened condensed milk, 2 3oz puddings, marshmallow fluff and red food coloring.
3. If it needs more liquid add 1 tbsp of regular milk until you reach your preferred frosting consistency. Add the worms and frost the cake.
4. Drizzle with the gel.
5. Happy Halloween!
6. Tip: Omit the worms and add heart confettis for valentine's Day!
Title: Golden Grand Marnier Cake
Ingredients:
- 1/2 bittersweet chocolate
- 2 -3 Grand Marnier
- 1 1/2 cake flour
- 3 eggs
- 1 sour cream
- 1 1/2 vanilla
- 2 1/2 cake flour
- 1 sugar
- 1/2 baking powder
- 1 baking soda
- 1 1/2 salt
- 1 orange zest
- 3/4 unsalted butter
- 2 sugar
- 1 Grand Marnier
- 1/2
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
3. In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
4. In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
5. Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
6. Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
7. This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.
Title: Lemon Delight Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 2 lemon juice
- 1/2 vanilla extract
- 2 lemon peel
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 nutmeg
- powdered sugar
Instructions:
1. Beat butter in a large bowl with an electric mixer until smooth. Add sugar, and beat until well blended. Add egg, lemon juice, vanilla extract and lemon peel until blended.
2. In a separate bowl, combine flour, baking soda, salt and nutmeg. Gradually combine the dry ingredients into the butter mixture at low speed, blending well after each addition.
3. Shape dough into 2 logs about 1 1/2 to 2 inches in deameter. Wrap each log in plastic wrap adn refrigerate 2 - 3 hours. They can be stored for up to 3 days in the refrigerator or in the freezer for a later time.
4. Preheat oven to 350 degrees and place parchment paper on a cookie sheet and spray with cooking oil.
5. Slice the cookies 1/2 inch thick, coat them with powdered sugar and place them 1-inch apart on the cookie sheet.
6. Bake about 15 minutes or until the edges are lightly brown. Transfer to a wire rack to cool. Store them in an airtight container. If you have a sweet tooth, you can also dip the cookies again in powdered sugar before serving them.
Title: Orange Pound Cake
Ingredients:
- 1 3/4 unsalted butter
- 2 3/4 granulated sugar
- 8 eggs
- 1 all-purpose flour
- 2 baking powder
- 3 salt
- 1
- 3/4
Instructions:
1. Heat oven to 350°F.
2. Butter and flour 10 inch tube pan or bundt. tap out excess flour.
3. Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down the bowl.
4. Add eggs one at a time. Beat in extract and rind.
5. Combine flour, baking powder, and salt in a small bowl. Gradually beat into butter mixture on medium speed., alternating with the orange juice. Beat two minutes, scraping down bowl occasionally, until thick and creamy.
6. Pour into prepared pan. Bake at 350°F for 35 minutes. Lower heat to 300 degrees and bake for an additional 45 to 50 minutes or until tooth pick comes out clean. Cool in pan for 15 minutes, turn cake out to rack and cool completely.
7. To make drizzle:
8. Combine 3/4 cup confectioners' sugar and 1 tablespoon orange juice plus 1 teaspoon water. Whisk until smooth, drizzle over cooled cake. Let dry before slicing.
Title: Festive Watermelon Cake
Ingredients:
- 1 water
- 1 1/3 water
- 1/2 eggs
- 3 jelly beans
- 1
- 1/2
- 2
- 1
- 2/3
- 10 -20
Instructions:
1. Preheat oven to 350 degrees. Grease the bottoms only of 2-8 or 9-inch round cake pans.
2. In a large bowl, beat cake mix, oil, water, eggs, and kool-aid together on low for 30 seconds, 2 minutes on medium speed. Stir in 1/2 cup of the mini chocolate chips and divide the batter between the two pans.
3. Bake about 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes in pans, then remove to wire racks to cool completely, 1 hour.
4. In a small bowl, stir 1 cup of frosting with the green food coloring. Color the remaining frosting with the red food coloring.
5. Frost the sides of the cake with the green frosting and the top with the red. Press the jelly beans into the sides of the cake and the 2 tablespoons chocolate chips on the top.
6. Store covered loosely at room temperature.
Title: Warm Lemon Pudding
Ingredients:
- 3 eggs
- 1 sugar
- 3/4 milk
- 1 lemon, zest of
- 125 butter
- 275 margarine
- 5 self raising flour
- 1 baking powder
- 1 salt
- 1/2 water
- sugar
Instructions:
1. preheat oven at 180°C.
2. Whisk eggs and sugar until light and fluffy (ribbon stage).
3. Heat the milk, lemon zest, and butter in a pot and add the milk mixture slowly to the egg mixture.
4. sift the flour, baking powder and salt, and fold into egg mixture.
5. pour into a medium sized, greased dish and bake until golden and cooked through.
6. Usually about 30-45min.
7. for the syrop:.
8. bring water and sugar to the boil, and pour over cooked pudding.
9. enjoy!
Title: Chocolate Mexican Wedding Cakes (Cookies)
Ingredients:
- 1/2 pecans
- 1 1/2 powdered sugar
- 1 1/2 all-purpose flour
- 1/3 salt
- 1/8 butter
- 1 vanilla extract
- 1/2 ground cinnamon
- 2
Instructions:
1. In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
2. In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
3. Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
4. Preheat oven to 350°F.
5. Form dough into 1-inch balls and place on ungreased cookie sheets.
6. Bake until golden, 18 to 20 minutes.
7. Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
8. Makes 36 cookies.
Title: Blackberry Wine Cake
Ingredients:
- 1/2 eggs
- 18 powdered sugar
- 3 butter
- 4 powdered sugar
- 1/2
- 1
- 1/2
- 1 - 1 1/2
Instructions:
1. Preheat the oven to 325 degrees.
2. Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
3. In a large bowl, combine the cake mix and gelatin.
4. Add the eggs, oil and wine.
5. At low speed, beat just until moistened.
6. Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
7. Pour in the Bundt pan and bake for 45-50 minutes.
8. Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
9. While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
10. Let the cake sit for 30 minutes to absorb the glaze.
11. Turn the cake out of the pan and completely cool.
12. Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
13. (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).
Title: Jack Horner Prune Cake
Ingredients:
- 1 prune
- 1 boiling water
- 2 flour
- 1 1/2 sugar
- 1 1/4 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1 clove
- 1/2
- 1
Instructions:
1. Pour boiling water over the prunes and let stand for 2 hours.
2. Sift the dry ingredients together.
3. Add the prune mixture and all other ingredients.
4. Blend throughly for about 1 minute.
5. Beat at medium speed fro 2 minutes (300 strokes by hand).
6. Pour into a greased and floured pan.
7. Tube pan 350 for 1 hour.
8. Jelly Roll pan 350 for 35 minutes.
9. Cup Cakes 400 for 20-25 minutes.
Title: Samoas
Ingredients:
- 1 butter
- 1/2 sugar
- 2 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/2 vanilla extract
- 2 milk
- 3 salt
- 12 milk
- 1/4 dark chocolate
- 3
- 8
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
3. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
4. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
5. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
6. Take oven temperature down to 300.
7. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
8. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
9. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
10. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
11. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
12. Let chocolate set completely before storing in an airtight container.
Title: Financiers
Ingredients:
- 3 1/2 bittersweet chocolate
- 3 eggs
- 1/2 sugar
- 1 sugar
- 1 unsalted butter
- 9 water
- 1/3 water
- 2 all-purpose flour
- 1/3 all-purpose flour
- 2
Instructions:
1. Position oven rack in center of oven; preheat to 350°; butter and flour about 20 rectangular or boat-shaped financier molds (size of mold—should hold about 3 tablespoons water).
2. Set molds aside on a jelly-roll pan.
3. Melt the chocolate in a bowl over—not touching—simmering water or in microwave oven.
4. Remove chocolate from heat and leave it on the counter to cool slightly; it should be just warm to the touch when you are ready to use it.
5. Using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
6. Scrape down sides of bowl as necessary.
7. Decrease speed to medium, add the butter in 4 or 5 chunks, and beat just until it is incorporated; the mixture may separate, but don’t be alarmed.
8. On low speed, add the chocolate and mix to blend; then add the water, increase mixer speed to medium, and beat until the mixture is homogenous.
9. Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
10. Spoon enough batter into the molds to almost fill them and bake the financiers for 15-18 minutes or until they feel springy to the touch and a knife inserted in the center comes out clean.
11. Transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
12. Turn the cookies upright and cool them to room temperature.
Title: Cappuccino Biscotti
Ingredients:
- 1/4 hazelnuts
- 3 eggs
- 1 pure vanilla extract
- 2 all-purpose flour
- 3/4 sugar
- 1 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1/4 clove
- 1 instant espresso powder
- 1/2 instant coffee powder
Instructions:
1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
2. In a small bowl whisk together the eggs and vanilla extract. Set aside.
3. With a hand mixer, beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
4. Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through.
5. With floured hands divide the dough in half.
6. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.
7. Transfer logs to the prepared baking sheet, spacing about 3 inches apart, and bake for about 35-40 minutes, or until firm to the touch
8. Remove from oven and let cool on a wire rack for about 10 minutes.
9. On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch slices.
10. Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
11. Remove from oven and let cool.
Title: Coffee Bonbons
Ingredients:
- 1 butter
- 3/4 confectioners' sugar
- 1/2 vanilla extract
- 1 instant coffee granules
- 1 3/4 all-purpose flour
- 1 butter
- 1/2 confectioners' sugar
- 1 milk
- 2
Instructions:
1. in a mixing bowl, cream butter and sugar until light and fluffy.
2. add vanilla.
3. combine coffee granules and flour.
4. stir into creamed mixture.
5. mix well.
6. cover and refrigerate until easy to handle.
7. roll into 3/4 inch balls.
8. place 2 inches apart on ungreased baking sheets.
9. bake at 350 degrees for 18-20 minutes or until set.
10. remove to wire racks.
11. meanwhile, for glaze, melt butter and chocolate together.
12. add melted mixture to the sugar along with the milk.
13. beat until smooth.
14. frost the cookies while still warm.
Title: Banana Cupcakes!!
Ingredients:
- 1/4 brown sugar
- 1/3 banana
- 1/4 granulated sugar
- 3 canola oil
- 1 vanilla extract
- 2 eggs
- 1 whole wheat pastry flour
- 1/2 baking soda
- 1/4 salt
- 1/4 ground nutmeg
- 1/4 plain fat-free yogurt
- 1/2 powdered sugar
- 1/2 reduced-fat cream cheese
- 2 almond butter
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°.
2. To prepare cupcakes, combine 1/4 cup brown sugar and banana; set aside. Beat 1/4 cup granulated sugar, oil, and 1 teaspoon vanilla at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, and nutmeg in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.
3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. To prepare the frosting, beat the powdered sugar, chilled cream cheese, 1/4 cup almond butter, and 1/2 teaspoon vanilla at medium speed of a mixer just until blended. Spread frosting over cupcakes.
Title: Monster Cookies
Ingredients:
- 1 1/2 butter flavor shortening
- 2 1/2 brown sugar
- 2 granulated sugar
- 6 eggs
- 3 crunchy peanut butter
- 2 light corn syrup
- 4 baking soda
- 2 vanilla
- 9 quick-cooking oats
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Combine shortening and sugars in a very large bowl.
3. Beat in eggs.
4. Beat in peanut butter, corn syrup, baking soda, and vanilla.
5. Stir in chocolate chips and oats.
6. Form dough in ice cream scoop or 1/4 c and level with knife.
7. Drop 3 inches apart on an ungreased cookie sheet.
8. Bake at 350 degrees F for 11 to 13 minutes or until just turning brown.
9. Cool 5 minutes before removing from cookie sheet to cooling rack.
Title: Rosie's Pecan Crunchies
Ingredients:
- 2 all-purpose flour
- 3/4 salt
- 1 pecan pieces
- 1 butter
- 1/3 light brown sugar
- 3/4 white sugar
Instructions:
1. Sift the flour and salt together in a small bowl and set aside.
2. Grind the pecans in a food processor until finely chopped but not powdery, about 30 seconds. Set aside.
3. Using an electric mixer on medium speed, cream the butter, brown sugar, and 1/4 cup plus 3 tbls. of the white sugar in a mixing bowl until the ingredients are light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
4. Add the dry ingredients and pecans and beat on medium low speed for 20 seconds. Scrape the bow, then beat until the flour and nuts are completely incorporated, about 15 seconds.
5. Spread a 2 foot length of waxed paper on a work surface. With floured fingers, shape the dough into a rough log about 18-20 inches in length along the length of one side of the paper. Roll the log in the waxed paper and twist the ends. Refrigerate the dough for about 2 hours. Cut the log in half if necessary to fit in the fridge.
6. Remove the log from the fridge and with the dough still in the waxed paper, gently roll it back and forth on the work surface to round the log.
7. Place the log back in the fridge a few more hours.
8. Preheat the oven to 300*F.
9. Line 2 cookie sheets with parchment paper or leave them ungreased.
10. Place the log on the work surface, and cut into 1/3" thick slices.
11. Dip one side of each cookie in the remaining 1/2 cup white sugar and place it sugar side up an inch apart on cookie sheets.
12. Bake cookies until firm to the touch and slightly golden, about 25 minutes. Be careful not to underbake these cookies, which changes the texture significantly. To test for doneness, remove one cookie from the sheet and cut in half. There should be no doughy strip in the center.
13. Cool on the cookie sheets. Enjoy!
Title: Ispanakli Kek [Turkish Spinach Cake]
Ingredients:
- 150 -200 spinach
- 3/4 extra virgin olive oil
- 2 lemon juice
- 1 vanilla essence
- 3 eggs
- 1 1/2 sugar
- 2 flour
- 3 baking powder
Instructions:
1. Preheat oven to 350 deg F/180 deg Celsius.
2. Add spinach, olive oil, vanilla and lemon juice to a blender or food processor and blend to a puree.
3. Add eggs and sugar.
4. In a separate bowl whisk together flour and baking powder.
5. Make a well in the dry ingredients and add the spinach mixture. Fold together until uniform.
6. Pour into greased 13"x 9" pan.
7. Bake for about 30 minutes. Check with a skewer to see if fully cooked.
8. Allow to cool.
9. Can be eaten with whipped cream or a cream cheese icing.
Title: Oreo Cake & Frosting for Oreo Cake
Ingredients:
- 1 water
- 1/2 powdered sugar
- 1 1/4 butter
- 4 shortening
- 1 1/4
- 4 1/4
- 1
Instructions:
1. In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
2. Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
3. Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
4. Cool for 15 minutes; then remove from pans. Let cool completely and frost.
5. FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.
Title: Melting Butter Cookies
Ingredients:
- 2 butter
- 2 flour
- 1 1/2 cornstarch
- 2/3 powdered sugar
- 1/2 vanilla
- 1/3 butter
- 3 powdered sugar
- 1 -3 milk
- 1/2 - 1
Instructions:
1. Preheat oven to 350.
2. Cream butter until fluffy.
3. Add in powdered sugar and vanilla.
4. Mix in flour and cornstarch slowly.
5. Roll into 1" balls and place on parchment paper lined cookie sheet.
6. Bake for 15 minutes until bottoms are light brown.
7. Cool.
8. For icing, melt butter and mix in flavoring (i.e. almond, peppermint.) If its too stiff, mix in a little milk at a time.
Title: Butter Pecan Cookies
Ingredients:
- 1 vanilla instant pudding mix
- 1 egg
- 1 pecans
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly spray cookie sheets with cooking spray.
3. In a large bowl mix all ingredients together until well mixed.
4. Roll into small balls about the size of walnuts.
5. Bake for 8 minutes.
6. Cool on cookie sheets for 5 minutes and remove to a wire rack.
Title: Gourmet Mexican Beefnies
Ingredients:
- 1 cinnamon
- 1/2 dried ancho chile powder
- 3/4 ground beef
- 1 3/4 sugar
- 1 butter
- 1 1/2 margarine
- 1 vanilla extract
- 4 eggs
- 1 1/2 flour
- 1/3 salt
- 1
Instructions:
1. Preheat oven to 375°F.
2. Grease 10x15 pan.
3. In skillet, brown beef, cinnamon, and chili powder. Drain fat off, measure out 1/2 cup of mixture, and set aside.
4. In large bowl cream sugar and butter.
5. Add vanilla and almond extracts.
6. While mixing, add eggs, one at a time.
7. Into the same bowl sift flour, cocoa, and salt; mix well.
8. Fold in seasoned ground beef (make sure beef is no warmer than room temperature, otherwise it will start cooking the brownie batter).
9. Bake for about 25 minutes.