lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Wonder Cake
Ingredients:
- 2 eggs
- 2 flour
- 2 sugar
- 2 baking soda
- 1 sugar
- 1 butter
- 1/2 evaporated milk
- 2/3 vanilla
- 1
Instructions:
1. Mix first 5 ingredients together and pour into greased 9x13 pan.
2. Bake at 325 degrees for 45 minutes.
3. While cake is baking mix the last 4 ingredients together in pan and boil for 5 minutes.
4. When cake comes out of oven and still warm pour the sauce over cake.
Title: Peanut Butter Chocolate Cupcakes
Ingredients:
- 1 cream cheese
- 1/4 creamy peanut butter
- 2 sugar
- 1 2% low-fat milk
- 2 sugar
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 1 baking soda
- 1/4 eggs
- 2 water
- 1 2% low-fat milk
- 1 canola oil
- 1/2 vanilla extract
- 2 butter
- 1/3 confectioners' sugar
- 2 2% low-fat milk
- 6
- 3 -4
Instructions:
1. In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
2. In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
3. Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.
4. Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.
Title: Unforgettable White Chocolate Frosting
Ingredients:
- 18 white chocolate baking squares
- 3 cream cheese
- 1 1/2 butter
Instructions:
1. In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm.
2. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces.
3. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
Title: Buttered Almond Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 3/4 butter
- 3 milk
- 1 vanilla extract
- 1/2 butter
- 1/3 brown sugar
- 1/2 salt
- 1/2 vanilla extract
- 1/4
- 1
- 3/4
Instructions:
1. For cake: Position rack in center of oven and preheat to 350F.
2. Butter and flour 10 inch springform pan.
3. Beat eggs and sugar in medium bowl until pale yellow, about 8 minutes.
4. Combine flour, baking powder and salt and fold into egg mixture.
5. Fold in melted butter, milk, vanilla and almond extracts, until smooth.
6. Turn into prepared pan.
7. Bake about 30-35 minutes.
8. At the 30 minute mark- make the topping.
9. For buttered-almond topping: Melt butter in skillet over low heat.
10. Mix in sugar, cream and salt, and cook, swirling pan occasionally, until sugar dissolves.
11. Increase heat to high and bring to boil.
12. Let boil vigorously exactly 2 ½ minutes.
13. Stir in vanilla extract and immediately pour hot topping over cake.
14. Sprinkle evenly with roasted almonds.
15. Continue baking until topping is bubbly and brown, watching very carefully, about 12 minutes.
16. Serve warm or at room temperature.
17. Whipped cream is good with this (but what isn’t whipped cream good with?).
Title: Meringue With Strawberries and Cream
Ingredients:
- 5 fresh strawberries
- 5 frozen strawberries
- 300
Instructions:
1. Whip the whipping cream powder with 1 glass of water (I use water instead of milk to make it lighter, but you could use milk for a richer cream).
2. Cut the strawberries in halves.
3. Add strawberries to whipped cream and mix well.
4. Serve the cream on top of each meringue only when about to be served so that meringue stays crispy. You could garnish with a strawberry on top.
Title: Best Apple Cake Ever
Ingredients:
- 6 apples
- 4 sugar
- 2 cinnamon
- 4 eggs
- 1 sugar
- 2 vanilla
- 2 self rising flour
- 3
Instructions:
1. Preheat oven 300~.
2. Mix in bowl the first 3 ingredients: apples, sugar, and cinnamon and set aside.
3. Mix in another bowl the next 3 ingredients: eggs, oil, sugar, and vanilla together; then add flour until mixed well.
4. Grease and flour angel food cake pan.
5. Add half batter, then apples mixture and then rest of batter.
6. Bake for 1 1/2 hours, (do not open oven door for first 1 1/2 hours of baking). If after 1 1/2 hours if it is still not done, bake for another 15 minutes.
7. Cool then flip it onto cake plate.
Title: Eclair Cake - Layered
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 2 instant vanilla pudding
- 3 milk
- Cool Whip
Instructions:
1. Bring water and butter to a boil. Add flour and mix into a soft ball.
2. Remove from heat and whip in one egg at a time until smooth.
3. Spray a 9x13 pyrex dish with cooking spray. Spread dough mixture and bake at 400 degrees for 40 minutes. - COOL COMPLETELY-.
4. While baking mix vanilla pudding with milk, keep chilled until dough has cooled.
5. Spread pudding over cooled crust. Top with whipped cream or cool whip and drizzle with chocolate syrup.
6. Refrigerate until ready to serve.
7. Enjoy!
Title: Burnt Creme (Copycat)
Ingredients:
- 1 granulated sugar
- 4 vanilla extract
- 1/2 granulated sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks with the sugar, and stir together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6-ounce) custard cups.
2. Place custard cups in baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled.
3. Sprinkle each custard with 2 teaspoons granulated sugar. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.
Title: Chocolate Mocha Frosting
Ingredients:
- 6 cocoa powder
- 6 margarine
- 6 peanut butter
- 1 vanilla
- 3 confectioners' sugar
Instructions:
1. Combine cocoa and coffee, add butter and vanilla, beat until smooth. Add sugar gradually until spreading consistency.
2. With peanut butter and block chocolate, melt chocolate and peanut butter together carefully [30 sec at a time] add vanilla and coffee and mix until smooth. Add sugar gradually until spreading consistency.
3. Makes enough to frost an 11in sheet cake in the pan, double for a layer cake.
Title: Old Lunenburg Sour Cream Cake
Ingredients:
- 1 butter
- 3 granulated sugar
- 6 eggs
- 3 all-purpose flour
- 1/4 baking soda
- 1/4 baking powder
- 2 vanilla
- 1 sour cream
- 3/4 icing sugar
- 1
Instructions:
1. In a large bowl, cream butter until light and fluffy.
2. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each one.
3. Sift together flour, baking soda and baking powder; stir dry ingredients into creamed mixture alternately with vanilla and sour cream. Do not over beat.
4. Pour batter into a greased and floured 10 inch tube pan, and bake at 350 degrees for 1 hour and 30 minutes. Do not open oven door during baking time.
5. Test the cake for doneness. It should be lightly browned, and a cake tester inserted in centre should come out clean. If cake isn't done, bake for another 15 minutes. Test again.
6. Let cake cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
7. Combine glaze ingredients and paint on cake with a pastry brush. (As I tend to make more glaze than called for I simply spoon it on the cake and let in drizzle down the top).
Title: Oreo Cookies - the Easy Way
Ingredients:
- 2 eggs
- 2/3 water
- 4
- 2
- 1
Instructions:
1. Pkg. size are approximate as I converted from metric.
2. Pour the cake mixes into a large mixing bowl, whip through the dry mixture with a whisk breaking up the lumps.
3. In a separate bowl, stir the remaining ingredients together, then add to the cake mix, stirring with a wooden spoon until smooth and moist.
4. Spray cookie sheets with cooking spray.
5. Roll the dough into balls the size of an egg.
6. Place 12 on a sheet, press down just slightly with 2 fingers.
7. Bake at 325°F for 12 minutes.
8. Let them cool on the pans for 5 minutes before removing.
9. Let cool at least another 10 minutes, then frost one side with canned frosting.
10. Tips: I've tried several different brands of cake mix. Your no name, generic, or store brand works best. Do not use Dr.Oeker (sp?),Baking the cookies at low temperature and leaving them on the pan makes them spread out nicely, I use canned cream cheese icing, Don't forget that if you make you use real cream cheese, you will have to store the cookies in the fridge, These can be left out for a couple of days at room temperature, After that, I put them into the fridge or in a cool spot at night,.
11. I always double this recipe, They will go fast.
Title: Northwoods Buttermilk Cake
Ingredients:
- 2 all-purpose flour
- 1 whole wheat flour
- 2 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 reduced-calorie stick margarine
- 1 brown sugar
- 1 vanilla extract
- 5 unsweetened applesauce
- 2/3 buttermilk
- 1 wild rice
- 2
Instructions:
1. Preheat oven to 350 degrees F & spray a 13"x9" baking dish with nonstick cooking spray, then lightly flour the sprayed surface.
2. In a medium bowl, whisk together flours, baking soda, cinnamon salt & nutmeg.
3. In a large mixing bowl, with an electric mixer on medium speed, beat margarine for 30 seconds, then add brown sugar & vanilla & beat until fluffy.
4. Add egg whites, beating well, then add applesauce, also beating well.
5. Add dry ingredients & buttermilk alternately to the large mixing bowl, blending well.
6. Stir in wild rice & pour into prepared pan.
7. Bake 45-50 minutes or until wooden pick inserted in center comes out clean ~ DO NOT OVERBAKE.
8. Cool on a wire rack, then slice & ENJOY!
Title: Ina Gartens Chocolate Buttercream Frosting
Ingredients:
- 1 bittersweet chocolate
- 12 granulated sugar
- 3/4 cream of tartar
- 1 1/2 kosher salt
- 1/4 unsalted butter
- 3/4 pure vanilla extract
- 1 1/2 instant espresso powder
- 3 dark rum
- 3
Instructions:
1. Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
2. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
3. Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool, and beat it again.
Title: Fruit Slab Cake
Ingredients:
- 8 margarine
- 8 caster sugar
- 4 eggs
- 1 self raising flour
- 10 cherries
- 4
- 2
- 1
Instructions:
1. Cream margarine and sugar then gradually add in the eggs.
2. Fold in remaining ingredients, pour into loaf tin and bake at 350F for 1 hour.
Title: Lemon Pistachio Pudding
Ingredients:
- 1/2 butter
- 1 graham cracker crumbs
- 1/2 pecans
- 8 cream cheese
- 1 Cool Whip
- 1 powdered sugar
- 1 instant lemon pudding
- 1 1/2 milk
- 1 instant pistachio pudding mix
- 1 1/2 milk
- 1 Cool Whip
Instructions:
1. Combine butter, graham cracker crumbs, and pecans.
2. Press into the bottom of a 9" X 13" baking pan.
3. Bake at 350 for 12 to 15 minutes.
4. Let cool.
5. Combine cream cheese, 1 cup Cool Whip, and powdered sugar.
6. Spread over cooled crust.
7. Refrigerate until firm.
8. Combine lemon pudding with 1 1/2 cups milk.
9. Whisk or mix with a mixer at high speed until pudding thickens.
10. Spread over cream cheese layer.
11. Refrigerate until firm.
12. Repeat using the pistachio pudding and 1 1/2 cups of milk.
13. Top the whole thin with a tub of Cool Whip.
14. Refrigerate until ready to serve. (at least a couple hours).
Title: Ammonia Cookies
Ingredients:
- 1 shortening
- 2 sugar
- 1/2 milk
- 1 1/2 flour
- 2
- 6 3/4
- 1/4
Instructions:
1. Grease cookie sheet lightly.
2. Cream Shortening and Sugar, add Cream, Milk and Peppermint Extract.
3. Sift Flour and Baking Amonia together; add gradually to mixture.
4. Roll out dough on a well floured surface about 1/2" thick max. and cut outwith a 1 1/2 - 2" cookie cutter.
5. Bake at 350 F for 10 - 15 minute.
Title: Brown Sugar Meringue With Chocolate Cream
Ingredients:
- 4 brown sugar
- 1 chocolate
- 100
- 200
Instructions:
1. Directions are as per Taste magazine, April 2009 but I've added my changes after the **.
2. Preheat oven to 140°C Put 2 x 20cm flan rings (without bases) on baking trays lined with baking paper. Either line inside of rings with strips of baking paper (use a dab of meringue later on to hold the strips of paper in place) or lightly brush the inside of the rings with melted butter and dust with flour. **I didn't have flan rings so just drew 20cm circles on the baking paper and spread out as close to lines as I could. The mixture spread out a little so maybe 18cm circles would've been better but up to you.
3. Push brown sugar through a coarse sieve. Whip egg whites until soft peaks form, then gradually beat in the brown sugar 1 Tbsp at a time. Continue whisking for 2-3 minutes until thick and satiny. Divide meringue between the flan rings, being careful not to knock out air. Smooth the surface with a knife.
4. Bake for 1 hour, preferably on the same shelf, otherwise alternate the position of the meringues once or twice during baking. Remove from oven and cool for 10 minutes. Carefully slip a slim sharp knife between meringue and flan ring to loosen, then leave to cool completely.
5. When cool, put a light cake rack on top of each meringue, invert, then peel off the paper. Loosen from flan ring and remove ring, then turn meringue top side up again. **I was too busy to do any of this and just left them on the baking tray until I assembled it all together.
6. Melt chocolate with 3 Tbsp water in a microwave, or in a small saucepan over gentle heat, stirring continually. Cool. Whip cream until just thick and holding shape — and this is important — if it is too stiff it will turn buttery by the time the chocolate is folded in (if this happens, let it down with a little liquid cream — it may help). Pour in chocolate and gently fold cream and chocolate together with a large spoon. ** I didn't get all the 'lumps' out of the chocolate (90% melted) and it resulted in lovely crunch throughout the cream. Make sure the chocolate is cool enough that it wont melt the cream.
7. Put 1 meringue on a cake stand or plate, then spread with chocolate cream filling. Put the other meringue on top and dust with icing sugar. Refrigerate for at least 1 hour before serving, or up to 8 hours (it keeps well, refrigerated, for 2-3 days). ** A dab of cream on the plate will stop the meringue sliding around. As for it keeping I can't promise that as it lasted a total of 3 hours lol.
Title: Dark Chocolate Graveyard Pots De Crème
Ingredients:
- 14 eggs
- 2
- 2 1/2
- 1/3
- 1/2
Instructions:
1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.
2. In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.
3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.
4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day.
6. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
7. Spoon 1 tablespoons wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.
Title: Cinnamon Twist Cookies
Ingredients:
- 5 flour
- 1 butter
- 2 baking powder
- 2 eggs
- 1 milk
- 2 white sugar
- 8 cinnamon
Instructions:
1. Mix and divide into 10 balls.
2. Mix together cinnamon and sugar.
3. Roll dough into part of the sugar mixture.
4. Roll into circle.
5. Cut shapes into 16 pie shaped portions.
6. Roll up each piece starting at the wide end.
7. Bake at 350° for 10 minutes.
Title: Raisin Honey Pound Cake
Ingredients:
- 1 raisins
- 3 baking powder
- 3 salt
- 1/2 butter
- 1 honey
- 1 eggs
- 4 vanilla
- 1 walnuts
- 1
- 3/4
Instructions:
1. Rinse raisin,drain,dry on a towel and chop fine.
2. Sift flour,baking powder and salt together.
3. Cream butter with honey until fluffy. Add eggs and beat thoroughly.
4. Add sifted dry ingredients and beat well. Add flavoring, raisins and nuts and mix well.
5. Pour into a greased loaf pan and bake at 300 degrees for about 2 hours.
Title: Creepy Crunchy Donut Eyeballs
Ingredients:
- 2 white chocolate chips
- 2 vegetable shortening
- 20
Instructions:
1. Line a cookie sheet with parchment paper or wax paper and set aside.
2. Melt chocolate morsels with vegetable shortening in a stainless steel bowl by setting bowl over a pan of simmering water and stirring until smooth.
3. Cut two 1/8" slices from opposite sides of each donut hole. Drop the donut holes into the chocolate, one at a time. Using aformk, coat the donut hole in chocolate. Lift and gently shake to remove excess chocolate. While we, place the jellied candy on one of the cut sides of each donut hole. Repeat with each donut eyeball and refrigerate until set. Reserve unused chocolate.
4. Re-heat chocolate. Remove eyeballs from the refrigerator. Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies to form pupils. Refrigerate until set, about 10 minutes.
5. In a small bowl, mix 2 drops of food coloring with 2 teaspoons of the remaining melted chocolate. Using a toothpick, draw "veins" on the eyeballs. Refrigerate until ready to serve.
Title: Amazing All Natural Sugar-Free Almond Pudding
Ingredients:
- 6 stevia
- 1/2 fresh strawberries
- 2/3
- 3/4
- 6
- 1
- 1/2
Instructions:
1. Set oven at 350*F.
2. Lightly coat a 9-1/2-inch round cake pan with cooking spray; set aside.
3. In a large mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored.
4. Add almond extract; beat on low speed until combined.
5. Gradually add Stevia Brand Stevia Blend beating on low speed until combined.
6. Fold in almonds and set aside.
7. Thoroughly wash the beaters. In a medium mixing bowl beat egg whites on medium speed until stiff peaks form (tips stand straight).
8. Fold about one-fourth of the egg whites into the egg yolk mixture until combined.
9. Fold remaining egg whites into egg yolk mixture. Spoon into prepared pan, spreading evenly.
10. Bake about 20 minutes or until puffed and golden and a knife inserted near the center comes out clean.
11. Cut into wedges and serve warm with strawberries and whipped cream made with Stevia Brand Stevia Blend.
Title: Easy Egg-Less Vegan/ Vegetarian Sponge Cake
Ingredients:
- 1 all-purpose flour
- 3/4 powdered sugar
- 1 golden delicious apple
- 1/4 baking powder
- 1/2 salt
- 2 vanilla
- 1/4 rose essence
Instructions:
1. Combine the flour, salt and baking powder. Sieve and keep aside.
2. In a blender combine well the pureed apple, vegetable oil and the powdered sugar.
3. Add the essence at this stage and mix briefly. You may also use plain vanilla instead of the rose I used.
4. Add the four and the milk alternatively and blend briefly, just enough to fluff the mixture.
5. Grease a standard round/ square baking pan. I used 2 ceramic bowls and a cup cake tray. Bake for 25- 30 minutes in a preheated oven at 350 degrees.
6. Tips:
7. a. Puree the apples just before you start mixing. Else it turns brown. You may try using store bought apple sauce, but then you might want to cut down on the sugar so it is not too sweet. Let me know how it turns out:-).
8. b. 1 Golden delicious apple substitutes 2 egg whites.
9. Celsius To know if the cake is done insert a tooth pick and it should come clean.
Title: Chocolate Pudding Cake
Ingredients:
- 1/2 biscuit mix
- 2 sugar
- 2 milk
- 3 vanilla
- 1/2 brown sugar
- 3 boiling water
- 1
- 1/2
Instructions:
1. In a bowl, combine biscuit mix, sugar and cocoa.
2. Stir in milk and vanilla.
3. Spoon into 2 greased 8 or 10 oz custard cups.
4. Combine brown sugar and cocoa for topping in a bowl. Stir in boiling water.
5. Pour over batter.
6. Bake 350F 25 mins.
7. Top with ice cream or whipped cream if desired.
Title: Green Tomato Cake
Ingredients:
- 1/2 unsweetened applesauce
- 1/2 sugar
- 2 eggs
- 3 all-purpose flour
- 3 baking powder
- 2 baking soda
- 1 1/4 green tomatoes
- 2 maraschino cherry
- 1/2 raisins
- 1/2 vanilla extract
- 1 milk
- 1/4 brown sugar
- 1 butter
- 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F Butter a 9x13-inch pan or two 9-inch cake pans.
2. In a large bowl, beat oil, applesauce, sugar, and eggs.
3. In a separate bowl, sift together flour, baking powder, and baking soda. Add tomatoes and cherries. Stir and then blend into oil and egg mixture in three additions. Add vanilla extract and stir. Add raisins.
4. Bake 45 minutes for 9x13-pan or until cake tester comes out clean. Remove from oven; let stand on wire rack to cool.
5. FUDGE ICING: In a small saucepan, bring milk, brown sugar, and butter to a boil. Boil 5 minutes. Remove from heat; add icing sugar all at once. Beat until shiny and ice the cake. Decorate it with fresh fruit and nuts, if desired.
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 4 sugar
- 2 vanilla
- 1 flour
- 1 1/2 miniature marshmallows
- 1 1/2 butter
- 2 evaporated milk
- 1/2 powdered sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Melt butter and cocoa in saucepan.
3. Beat eggs in seperate bowl, add sugar, vanilla and mix together.
4. Add butter and cocoa to mixture.
5. Add flour and nuts and mix together well.
6. Bake in 9x13 pan, greased and floured, for 25-30 minutes.
7. Sprinkle with marshmallows.
8. Mix frosting ingredients together on medium heat, and frost cake immediately.
Title: Chocolate Chip Pound Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sugar
- 1/2 water
- 3/4 eggs
- 3/4 sour cream
- 4 powdered sugar
- 8
- 1
- 1 -2
Instructions:
1. Add all ingredients together.
2. Stir until it has a batter consistency.
3. Place batter in a pound cake bowl.
4. Bake in oven at 350 degrees fahrenheit for 1 hour.
5. Cool on a rack for nine-ten minutes after baking.
6. When cooled off, sprinkle powdered sugar over the top.
7. ENJOY!