lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Milk Cookies
Ingredients:
- 1 egg
- 1 sugar
- 1/2 butter
- 1 baking soda
- 1 1/4 cream of tartar
- 1/4 nutmeg
- 1/4 salt
- 2 1/2 flour
- 3/4 sweetened condensed milk
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients except flour together. Add enough flour to make the dough roll-able.
3. Refrigerate approximately 30 minutes to 1 hour.
4. Roll dough out to approximately 1/2 inch thickness. Cut with cookie cutter.
5. Place on greased cookie sheet. Bake for 8-10 minutes. If you make a rolled cookie instead of a cutout may need to increase baking time.
6. Allow to cool in cookie sheet 5 minutes before transferring to cooling racks.
Title: Lemon Custard Squares
Ingredients:
- 1 1/2 graham cracker crumbs
- 6 unsalted butter
- 4 margarine
- 1 sweetened condensed milk
- 1/2 lemon juice
- 2 lemon zest
- 5 granulated sugar
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Oil or butter an 8x8 baking dish.
3. In medium bowl, use hands to combine graham cracker, 3 tbsps sugar, and butter until evenly mixed.
4. Press crumb mixture into bottom of dish and bake 10-12 minutes or until firm. Remove and let sit for 10-15 minutes or until cool.
5. In another medium bowl, beat egg yolks.
6. Add condensed milk, lemon juice, zest and mix until blended well. Pour mixture atop cooled graham crust.
7. Bake 20 minutes, remove, and cool for 30 minutes.
8. Refrigerate and cool for another 20-30 minutes.
9. Remove, slice, and serve.
10. Optional: while cooling, create whipped topping by combining whipping cream and 2 remaining 2 tbsp sugar in a medium bowl. Blend medium until soft peaks form. Dallop atop individual servings.
Title: Apple Cake With Lemon Sauce
Ingredients:
- 1 eggs
- 3 water
- 1/3 apples
- 1 1/3 sugar
- 6 -8 flour
- 3 cinnamon
- 3 cornstarch
- 1 lemon peel
- 2 water
- 2 lemon juice
- 2 butter
- 1/4 salt
- 1/4
Instructions:
1. Slice apples, stir into flour, sugar, cinnamon mixture; set aside.
2. Prepare cake according to directions and pour into 9x13-inch pan.
3. Place apples in rows on cake - try to stand them on edge.
4. Bake at 350° for 45 minutes.
5. Prepare sauce: Combine cornstarch, sugar and lemon peel in 1 quart sauce pan; add water slowly.
6. Stir over medium heat until thickened.
7. Remove from heat and stir in remaining ingredients. Makes 3 cups.
8. Serve cake with warm sauce.
Title: Baklava
Ingredients:
- 1 phyllo pastry
- 1 butter
- 1 ground walnuts
- 1/3 sugar
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 sugar
- 1 water
- 1/2 lemon juice
- 2 honey
- 2 1/2
Instructions:
1. Cut phyllo in half crosswise, and cut each half to fit a 13x9x2-inch pan. Cover with a slghtly damp towel.
2. Lightly butter bottom of a 13x9x2-inch pan. Layer 10 sheets of phyllo in pan, brushing each sheet with melte butter. Set aside.
3. Combine walnuts, almonds, sugar and spices, mixing well. Sprinkle one-third of nut mixture over phyllo in pan;drizzle with a little melted butter. Top nut mixture with 11 sheets of phyllo brushing each sheet with butter, repeat twice with remaining nut mixture, phyllo and butter, ending with buttered phyllo. Cut into diamond shapes. Bake at 350F for 50 minutes. Cool thoroughly. Drizzle warm syrup over pastries. Let stand at room temp 24 hours.
4. Syrup.
5. Combine sugar, water, and lemon juice. Bring to a boil; reduce heat and simmer, uncovered, 7 minutes. Stir in honey.
Title: Golden Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 ground cinnamon
- 4 eggs
- 1 golden brown sugar
- 1 granulated sugar
- 1/4 vanilla extract
- 1 applesauce
- 1/2 carrots
- 2 1/2 crushed pineapple
- 1 raisins
- 1/2 butter
- 1/2 margarine
- 1/2 cream cheese
- 1 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour pans.
3. Sift together, flour, baking powder, baking soda, salt, and cinnamon.
4. In a mixing bowl, beat eggs, then add both sugars.
5. Let stand until sugars dissolve, approximately 10 minutes.
6. Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
7. Stir in dry ingredients and beat until well blended, approximately 3 minutes.
8. Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
9. Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
10. Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
11. Frosting Preparations:
12. Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
13. beat until well blended.
14. Add powdered sugar, gradually sifting into mixture.
15. Beat at high speed.
16. (If frosting is too thick, add a drop or two of milk to spreading consistency).
17. Add food coloring, or frosting coloring to frosting if desired.
18. Decorate with cute little carrots, with green toppings. Be creative!
19. Hope you enjoy my variation of this classic cake!
Title: Almond Fresh Fudge Cake With Creamy Chocolate Frosting
Ingredients:
- 3/4 all-purpose flour
- 2 granulated sugar
- 1 3/4 baking powder
- 2 baking soda
- 1 salt
- 1/2 brewed coffee
- 1 vanilla
- 1 eggs
- 1/2 white vinegar
- 2 confectioners' sugar
- 1 salt
- 3 1/2 butter
- 2/3 pure vanilla extract
- 1 vanilla
- 1/2
- 3/4
- 5
Instructions:
1. Preheat oven to 350°F.
2. Grease and line the base of a 10” round cake pan with baking paper.
3. Sieve dry ingredients and set aside.
4. In a separate bowl mix wet ingredients. Combine wet and dry ingredients and mix until combined.
5. Pour into pan and bake until cake springs back when lightly touched (45–60 minutes).
6. Cool and frost.
7. FROSTING.
8. Sift together confectioners' sugar, cocoa powder and salt.
9. In a separate bowl mix together butter, vanilla extract, almond extract, and a third of dry ingredients. Add additional third of dry ingredients with 2tbsp (30 mL) Almond Fresh and mix until thoroughly incorporated.
10. Add last third of dry ingredients and 2 tbsp (30 mL) of remaining Almond Fresh and mix until thoroughly incorporated. If frosting is too stiff add an extra tbsp of Almond Fresh.
Title: Dark Chocolate and Pear Friands
Ingredients:
- 150 butter
- 1 icing sugar
- 4 plain flour
- 1 dark chocolate
- 1/2 pears
- 80 pear
- 2
- 1/2
Instructions:
1. Preheat oven to 180°C.
2. Grease gem trays or muffin pans.
3. Using a large bowl, tip in the butter, almonds, egg whites, icing sugar and flour, then stir until just combined.
4. Stir through the chocolate and the pears, reserving the extra half to put on the top.
5. Spoon into the trays and bake for 10 minutes then top with slices of pear and continue cooking for a further 10-15 minutes.
Title: Norwegian Almond Pudding
Ingredients:
- 1/4 cornstarch
- 1 milk
- 2 eggs
- 1 heavy cream
- 1/2 sugar
- 1/4 rum
- 1
Instructions:
1. Beat the egg whites until stiff, set aside.
2. Mix the cornstarch with ¼ cup of milk to make a smooth paste, then beat in the egg yolks.
3. Combine the remaining milk, cream, sugar and almonds in a saucepan and bring up to boiling point; remove pan from the heat and stir in the cornstarch mixture.
4. Return to the heat and cook for 5 minutes on a low heat, stirring constantly.
5. Remove pan from heat and stir in rum; allow to cool slightly before next step.
6. Using a metal spoon, fold in the beaten egg whites; pour dessert into a serving dish and chill.
7. SPECIAL NOTE: This dessert contains uncooked egg whites and therefore may not be suitable for some people e.g. pregnant women or the infirm.
Title: Paleo Brownie Recipe
Ingredients:
- 70 coconut oil
- 150 butter
- 90 dark chocolate
- 6 stevia
- 50 erythritol
- eggs
Instructions:
1. Preheat your oven to 180C (350F). Line a 20cm (8in) square tin with baking paper.
2. Melt butter or coconut oil. Remove from the heat. Add chocolate and stand for a few minutes.
3. Stir and when the chocolate has melted add the stevia and eggs, stirring well. Then add the coconut flour and stir until well mixed.
4. Pour into the prepared pan and bake for 15-20 minutes or until just cooked around the edges but still a little moist in the middle.
5. Remove from the tin and cool on a cake rack.
Title: Apple Butter Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 1 margarine
- 1 butter
- 1 sugar
- 1 egg
- 1 apple butter
- 2 vanilla
- 1 lemon juice
- 1 evaporated milk
- 1/4 brown sugar
- 3 1/2 milk
- powdered sugar
Instructions:
1. In a small mixing bowl stir together flour, baking powder, soda, and salt; set aside. In a medium mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg; beat well. Beat in apple butter and vanilla. Stir lemon juice into milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low to medium speed after each addition just until combined.
2. Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake in a 350 degrees F. oven for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool on wire racks. If desired, frost with Penuche Frosting.
3. Penuche Frosting: In a small saucepan melt 1/2 cup margarine or butter; stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from the heat. Add 1/4 cup milk; stir until smooth. Add 3-1/2 cups powdered sugar; beat by hand until of spreading consistency. Frost cooled cupcakes immediately. (If frosting thickens, stir in hot water, a few drops at a time, until of spreading consistency again.).
Title: Raspberry Chiffon Cups
Ingredients:
- 1 raspberries
- 14 sweetened condensed milk
- 2 lemon juice
- 1 cream cheese
- 6
Instructions:
1. In a large bowl, combine cream cheese, condensed milk, lemon juice and egg yolk. Whisk until it starts to thicken - usually takes just a couple of minutes.
2. Place a layer of berries into 4 - 6 individual dessert dishes or ramekins.
3. Pour cream cheese mixture over the berries.
4. Refridgerate until ready to serve - usually sets within a couple of hours in the fridge.
5. Serve chilled.
Title: Mouf (British Indian Ocean Territory/Chagos)
Ingredients:
- 2 white rice
- 1 water
- 1/2 coconut milk
- 2 sugar
Instructions:
1. Cover the rice with water and soak 30 minutes. Drain the water and transfer the rice to a food processor. Pulse until the rice looks like little beads.
2. Add the coconut milk and sugar and stir until you get a nice batter.
3. Lay the banana leaf flat on your work surface and pour the batter onto the leaf.
4. Wrap the mouf batter in the leaf and submerged the entire packet in a pot of boiling water for about 30 minutes.
5. At the end of 30 minutes, the mouf should be pretty soft. If the rice is still crunchy, put it back in the boiling water for another 15 minutes or until done.
Title: Lime Tea Cakes
Ingredients:
- 1 lime zest
- 1 lime juice
- 1/2 eggs
- 2 milk
- 1/4 sugar
- 1/2 lime juice
- 1/2 lime zest
- 1/2 powdered sugar
- 2 lime juice
- 3
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat the cake ingredients together for three minutes. Pour into 9 mini-loaf pans (or you could use a large Bundt pan) sprayed with non-stick spray. Bake 25 min (mini loaf pans) or until a toothpick comes out clean. Cool in pans on a wire rack.
3. In a small saucepan, stir together the syrup ingredients over medium low heat.
4. Remove the cakes from the pan and place upside down on the wire rack with a pan underneath to catch any syrup. Poke holes in the bottoms with a skewer and drizzle on the syrup.
5. Cool cakes completely and turn right-side up.
6. Stir together the glaze ingredients and glaze cakes when completely cooled. Gift wrap in plastic and tie with a bow or store in an air-tight container.
Title: Monster Cookies
Ingredients:
- 12 eggs
- 2 brown sugar
- 4 white sugar
- 8 baking soda
- 1 butter
- 18 oatmeal
- 1
Instructions:
1. mix in large bowl drop large TBSP or ice cream scoop and flatten.
2. place 6 to a cookie sheet make for 12 minute Do not overbake cool slightly on pan.
Title: Pumpkin Cupcakes - for Vegans and Their Friends....
Ingredients:
- 1 pumpkin
- 1/3 granulated sugar
- 2/3 light brown sugar
- 1/3 soymilk
- 1/4 vanilla extract
- 1 unbleached flour
- 1 1/4 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/8 sea salt
- 1/4 baking powder
- 1/2 baking soda
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Line a muffin tin with paper cups.
2. Stir together the first 6 ingredients (from the pumpkin to vanilla).
3. In another bowl sift together the remaining ingredients.
4. Gradually incorporate the dry into the wet -- as with most vegan baking it is suggested you mix gently with a spoon or fork and not a mixer. Don't over mix.
5. Fill the muffin cups about 2/3 full. Bake for 23-25 minutes - do a toothpick test - cupcakes should be firm to the touch.
6. Let cool and then top with a maple, vanilla or cream cheez frosting as you wish!
Title: Whole Wheat Apple Cake
Ingredients:
- 2 whole wheat flour
- 2 baking powder
- 1 baking soda
- 3/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 3 apples
- 2/3 milk
- 1 walnuts
- pecans
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 13x9-inch baking pan.
3. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in nuts.
4. Cream butter and sugar together. Stir in eggs, one at a time, mixing well. Stir in vanilla.
5. Peel, core, and chop apples. You should have about 3 cups.
6. Stir dry mixture and milk alternately into creamed mixture, starting and ending with dry mixture, making 3 additions of dry and 2 of milk.
7. Fold in the chopped apples.
8. Bake in the greased and floured 13x9-inch baking pan in a preheated 350°F oven for about 35 minutes, or until a tester poked in the centre comes out clean. Cool 10 minutes in the pan before cutting. Cut into 32 pieces.
Title: Saucy Chocolate Pudding Cake
Ingredients:
- 1 cake flour
- 3/4 sugar
- 1/4 baking powder
- 2 salt
- 2 unsalted butter
- 1/4 vanilla extract
- 1/3 instant espresso powder
- 2 pecans
- 1 1/2 light brown sugar
- 1 boiling water
- 1/2
- 1 1/2
Instructions:
1. Position the oven rack in the center of the oven; preheat oven to 350°; butter the bottom and sides of an 8-inch square baking pan.
2. In a mixing bowl, whisk together the cake flour, sugar, 2 tablespoons of the cocoa powder, baking powder, and salt; set aside.
3. In a smaller bowl, combine the milk, butter, vanilla, and espresso mixture; add, along with the pecans, to the dry ingredients and stir until blended.
4. Scrape the batter (it will be fairly thick) into the prepared pan; smooth the top.
5. Add brown sugar to a small bowl; using your fingers, break up any large clumps.
6. Add in the remaining ¼ cup cocoa powder and stir to blend.
7. Sprinkle the mixture evenly on top of the batter.
8. Slowly pour the boiling water over the top (don’t stir, just let it stand as is).
9. Bake the cake for 25-30 minutes, until the top is set.
10. Cool the cake in the pan on a wire rack for about 15 minutes.
11. Serve the cake warm, spooning it into bowls and drizzling a generous amount of the sauce over the cake (the water sinks to the bottom and mingles with the cocoa powder and brown sugar, forming a chocolate sauce).
Title: Dark Chocolate Espresso Shortbread Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 cornstarch
- 1/4 instant espresso powder
- 1 instant coffee powder
- 1/4 salt
- 1 unsalted butter
- 1 powdered sugar
- 3 white chocolate baking bar
- 3
Instructions:
1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
2. Sift together the dry ingredients (except the sugar) -- flour through espresso powder -- in a medium bowl. Set aside.
3. Beat butter at medium speed with an electric mixer until light and fluffy. Add in the powdered sugar, three to four tablespoons at a time beating well. Stir in dry ingredients by hand and beat just until blended.
4. Line 2 baking sheets with parchment paper. Divide dough into three equal balls. Take the first ball, place it between two sheets of plastic wrap, and pat or roll out into a 5 1/2 inch disk. Place on the far side of your baking sheet. Lightly score the disk and mark out 8 triangular wedges.
5. Repeat the patting, rolling and scoring for the other two disks, placing one on the other side of the first baking sheet and the third disk on the second baking sheet.
6. Bake rounds for 23 minutes or until shortbread feels firm to the touch. Remove from the oven.
7. Gently score each round again with a sharp knife following the lines you make on the dough. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
8. Melt unsweetened chocolate baking bars separately in small bowls according to package directions. You can do this in a microwave or on the stove using a double boiler. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. (Alternately, if your house is cool you can let it set on it's own.)
9. Melt the white chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Alternately, you can place in a plastic bag and stripe the cookies. Freeze briefly to set white chocolate or allow to air dry.
Title: Kool-Aid Cupcakes
Ingredients:
- 1 buttermilk
- 1 eggs
- 4 canola oil
- 2 butter
- 1/2 milk
- 1 powdered sugar
- 3
- 4
- 1/3
Instructions:
1. Preheat oven to 350°F Line 24 baking cups with paper liners.
2. In a large mixing bowl, combine all cake ingredients. Mix on low for 30 seconds. Scrape down sides of the bowl and beat on medium speed for 2 minutes.
3. Fill cups 2/3 full with cupcake batter. Bake for about 15 minutes or until stops spring back lightly when touched. Remove from oven and allow to cool completely on a rack.
4. Beat butter in a large bowl until smooth. Add milk and beat on medium-low until completely mixed. Add powdered sugar and Kool-Aid powder, beating on low until just combined. Scrape down the sides of the bowl and beat on medium-high until light and fluffy. If frosting is too thick, add more milk or corn syrup until desired consistency is reached.
5. When cupcakes are completely cooled, pipe frosting onto cupcakes.
Title: Welsh Cake
Ingredients:
- 4 flour
- 4 baking powder
- 1 salt
- 6 sugar
- 2 raisins
- 1 eggs
- 2 milk
- 1 vanilla
- 1
Instructions:
1. Mix together the flour, baking powder, salt and sugar.
2. Cut in the Crisco until all dry ingredients are somewhat incorporated.
3. Mix together the 2 eggs, milk and vanilla, then add to the flour mixture.
4. Stir in the raisins, etc.
5. Bake in greased tube pan or large loaf pans at 35o* for 1 hour.
Title: Irish Bread and Butter Pudding
Ingredients:
- 12 sweet butter
- 1/4 nutmeg
- 1 golden raisin
- 1 eggs
- 4 heavy cream
- 1 milk
- 1 vanilla
- 1 white sugar
- 3/4
- 1
Instructions:
1. 1 x 8 inch pottery or china dish.
2. Butter the bread and arrange four slices, buttered side down ,in a single layer in the dish. Sprinkle the bread with nutmeg and half sultanas. Arrange another layer of bread, buttered side down, over the fruit, and sprinkle the remaining nutmeg and sultanas on top. Cover with the remaining bread, again buttered side down.
3. In a bowl, whisk eggs, add cream , milk , vanilla , sugar . Pour the mixture over the bread through a fine sieve. Sprinkle the granulated sugar over the top and let it stand, covered loosely at room temperature for at least one hour, or chill overnight.
4. Place in a bain-marie … the water should go halfway up the sides of the baking dish and bake in the middle of the oven ( 180c /350f/ gas 4) for about one hour until the top is crisp and golden. Serve warm with whipped cream.
Title: Megli Popsicles (Lebanese)
Ingredients:
- 100 sugar
- 1 water
- 1 1/2 cinnamon
- 5
- 10
Instructions:
1. Soak the rice in 1/2 liter of water for 2 or 3 hours before starting the pudding.
2. Soak the nuts in water and a bit of orange blossom water
3. Mix the sugar and spices in a small bowl and set aside.
4. Boil the one liter of water in a large heavy-bottomed pan. Mix the rice and 1/2 liter of water mixture with a wire whisk and add to the boiling water. Reduce the heat to medium and stirring constantly, gradually add the sugar and spices.
5. Keep stirring until the rice mixture thickens, about 45 minutes to one hour.
6. Pour into a large serving platter or individual bowls to cool.
7. Garnish with some shredded coconut and a medley of nuts.
8. ENJOY!
Title: Dragon Sized Fortune Cookies
Ingredients:
- 1/2 flour
- 1 cornstarch
- 1/4 sugar
- 1/4 salt
- 1/4 water
- 1/4 vanilla
- 1 1/2
- 1
Instructions:
1. Write 3 fortunes on 1" x 3" pieces of paper.
2. You can use wise or funny sayings, puns -- personalized for the intended recipients.
3. Place fortunes and 2 pot holders near the oven so they'll be handy when needed.
4. Preheat oven to 300 F.
5. In a bowl, combine the flour, cornstarch, sugar and salt.
6. Blend in the vegetable oil.
7. Add the egg whites, water and vanilla.
8. Stir until smooth.
9. Bake cookies 1 at a time. (IMPORTANT).
10. Drop 1/3 cup of batter on a greased cookie sheet.
11. Spread evenly into a 10" circle.
12. Bake in oven until cookie turns a light golden brown (about 13 to 15 minutes).
13. Immediately place a fortune in the centre of the hot, pliable cookie.
14. Using the pot holders to protect your hands, bring two opposite ends of the cookie together, grasp the ends of the folded cookie and gently pull together to crease.
15. Hold the folded cookie for 1 minute to maintain its shape as it cools and becomes crisp.
16. Please Note: The oven temperature is extremely important. If the temperature raises above 300 F, the edges of the cookie will become overly brown and will crack when you try to fold it.
17. When the cookies have cooled completely, store in an airtight container.
Title: Vanilla Buttercream Frosting (From Sprinkles Cupcakes)
Ingredients:
- 1 unsalted butter
- 3 1/2 confectioners' sugar
- 1 milk
- 1 vanilla extract
- 1/8 salt
Instructions:
1. In a bowl add sugar then add butter. Beat till blended. Next add salt.
2. Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.