lumicero/recipes-ing2inst huggingface dataset:
Title: My Rainbow Cake
Ingredients:
- 3/4 vegetable shortening
- 2 1/3 white sugar
- 8 vanilla extract
- 2 all-purpose flour
- 3 cream of tartar
- 3/4 salt
- 1/4 buttermilk
- 3/4 baking soda
- 1/2 cider vinegar
- 1 water
- 1
Instructions:
1. Heat oven to 350. Grease 3 eight inch round cake pans and line with parchment paper. Grease the parchment as well.
2. Sift together flour, cream of tartar, and salt and set aside.
3. In a mixer bowl, cream shortening and sugar on medium high speed, using the paddle attachment. This should take at least 5 minutes. Scrape down sides of bowl once or twice.
4. Gradually add egg whites, a couple at a time, and beat well to combine. Add vanilla.
5. Add flour mixture alternately with the buttermilk, that is 1/3 of the flour, 1/2 of the buttermilk, then 1/3 of flour, remaining buttermilk, then remaining flour. Mix well after each addition. Do not overbeat.
6. In a 1/2 cup measure, combine water, vinegar, and baking soda. Fold into cake batter with a rubber spatula.
7. Divide batter into 6 portions into small bowls. There should be about 55 ounces of batter, so divide by weight for best results.
8. Add about 1/4 teaspoons gel color to each portion and mix well.
9. Pour 3 of the portions into the prepared pans, one color in each pan. Bake for 16 to 18 minutes, until cakes spring back when lightly touched near center. Rearrange pans after 10 minutes, for even baking.
10. Remove from oven and cool cakes in pan for 10 minutes, then turn out onto cooling rack lined with a tea towel, if desired.
11. Wipe out cake pans, turn parchment paper over and grease paper again. Repeat steps 9 and 10 with remaining 3 colors of batter.
12. Make flour frosting, using 2 cups sugar and shortening, 1/2 cup flour and 2 cups milk. See directions at flour frosting recipe on this site. http://www.food.com/recipe/flour-frosting-42282.
13. Use a little less than 1 cup frosting between layers. Then frost sides, and finally the top. It's important to fully cover this cake for freshness and to keep the secret as a surprise.
14. Chill for at least 2 hours before serving, for best flavor.
Title: THE REALLY GOOD FOOD COOK BOOK'S Celestial Cream
Ingredients:
- 3 heavy cream
- 1 1/2 sugar
- 2 gelatin
- 9 water
- 3 sour cream
- 1 red raspberries
Instructions:
1. Combine the cream and sugar in a saucepan over medium heat.
2. Stir with a whisk until the sugar is dissolved.
3. Soften the gelatin in the cold water.
4. Whisk gelatin into the cream.
5. When the gelatin is dissolved, whisk in the sour cream.
6. Stir only until well-blended and smooth.
7. Pour this Creme Celeste into a lightly-oiled mold.
8. Chill for 4-5 hours until firm.
9. Unmold by setting mold in warm water for several minutes.
10. Upend it onto a white platter.
11. Surround the sides of this incredible Cream with the red raspberries.
12. Save a few for the top.
Title: Cashew Caramel Squares
Ingredients:
- 2 1/2 powdered sugar
- 7 marshmallow creme
- 2 salted cashew pieces
- 1/2 butter
- 1/2 salted cashew pieces
- 36 peanut butter
- 3
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Line an 8" square pan with foil and set aside.
2. In medium bowl combine powdered sugar and marshmallow creme. Mix well, then knead on powdered sugar-sprinkled work surface until smooth. Roll to an 8" square, wrap in plastic wrap, and set aside.
3. In small bowl, combine cookie crumbs, 1/2 cup cashew pieces and melted butter and blend well.
4. Press into pan and bake for 8-10 minutes until crust is set.
5. Unwrap marshmallow creme mixture and place on hot crust; set on wire rack to cool.
6. Combine unwrapped caramels and cream in medium bowl and microwave on medium for 4-6 minutes, stirring twice during cooking time, until blended and smooth. Add 1 cup salted cashew pieces and mix well.
7. Spread over marshmallow layer.
8. In small bowl, combine chocolate chips and peanut butter; melt in microwave on medium power for 2 minutes; stir to blend well. Pour over nuts.
9. Refrigerate bars until set, then store covered.
Title: Chewy Oatmeal Cookies
Ingredients:
- 1 1/2 margarine
- 1 1/2 brown sugar
- 1 1/2 flour
- 2 baking soda
- 3 quick oats
- 1/4 sugar
Instructions:
1. Cream margarine and brown sugar.
2. Combine flour and baking soda.
3. Add to creamed mixture, a little at a time, stirring.
4. Add oats and mix well.
5. Shape into 1-1/2 inch balls; roll in the sugar.
6. Place 2 inches apart on ungreased cookie sheets.
7. Flatten with a glass.
8. Bake at 350* for 10 minutes or until golden.
9. Cool on wire racks.
Title: Cheesecake Pops
Ingredients:
- 1 chocolate
- 50
- 14
Instructions:
1. Take prepared cheesecake and mash in a bowl to make it easy to scoop.
2. Using a cookie scoop, portion out the cheesecake and roll into balls.
3. Push one sucker stick into each ball.
4. Freeze for 30 to 45 minutes.
5. Meanwhile, melt down your chocolate or candy melts in a double boiler.
6. Place toppings (crushed oreos, chopped nuts, candy sprinkles, toffee bits - use your imagination) in a bowl.
7. Remove pops from freezer.
8. Working quickly (the chocolate will cool quickly due to the frozen pop), dip pops into melted chocolate, twirling stick to remove excess chocolate and then roll in desired topping. You could use crushed oreos, chopped nuts, sprinkles, whatever your heart desires.
9. Push pop sticks into styrofoam to keep them upright while chocolate and toppings set.
10. Place back into freezer for approximately 20 minutes and then place into storage container.
11. Keep in freezer, removing 10-15 minutes before eating.
Title: Delicious Taffy Apple Salad
Ingredients:
- 4 Red Delicious apples
- 1 pineapple tidbits
- 2 miniature marshmallows
- 1/2 sugar
- 1 flour
- 1 egg
- 1 Spanish peanut
- 3/4 lemon juice
- Spanish peanut
Instructions:
1. The night before, drain pineapple juice from can into a sauce pan, saving the juice.
2. In a bowl, combine the drained pineapple and marshmallows; cover and refrigerate overnight.
3. Combine the sugar and flour into the pineapple juice in saucepan.
4. Cook until bubbly, stirring constantly.
5. Remove pan from heat and VERY SLOWLY, add well beaten egg to the cooked mixture.
6. Return pan to heat and cook 2 minutes.
7. Cool and refrigerate overnight.
8. Next day, cut apples into bitesize chunks, squirting with a little lemon juice to keep from turning brown.
9. In a large serving bowl, combine apples, peanuts, and pineapple/marshmallow mixture.
10. Combine the whipped topping and juice mixture.
11. Stir well into the apple mixture and chill a few hours before serving.
12. Garnish with a sprinkling of chopped peanuts.
Title: Dump Cake (Cobbler)
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 butter
- 1/2
Instructions:
1. "Dump" the pie filling and pineapple in a 9x13 inch pan. Mix together. Sprinkle the cake mix evenly over the top of the mixture.
2. Dot the butter over the cake mix.
3. Bake at 350 for about 30-45 minutes until golden brown.
Title: Rhonda's Mississippi Mud Brownies
Ingredients:
- 2 flour
- 2 sugar
- 1/2 salt
- 1/2 butter
- 1/2 shortening
- 1 water
- 3 eggs
- 2 baking soda
- 1 buttermilk
- 1/2 vanilla
- 1 butter
- 1/2 milk
- 3 powdered sugar
- 6 vanilla
- 1 walnuts
- 1
Instructions:
1. Cake:
2. sift together flour, sugar, and salt -- mix well.
3. in a saucepan, bring to a boil butter , shortening, water and cocoa.
4. pour over dry ingredients and sugar mixture.
5. in another bowl beat eggs, soda, buttermilk and vanilla.
6. add to other mixture and mix well.
7. bake in greased and floured sheet cake pan @350 20-25 minute.
8. icing:
9. mix butter, cocoa, milk in a saucepan. heat over low heat but do not boil. remove from heat.
10. and add sugar, nuts, and vanilla -- mix well.
11. frost cake as soon as it's baked. pour over cake -- yum.
Title: Chunky Chocolate Cookies
Ingredients:
- 1 pecans
- 3
- 1
- 1/2
Instructions:
1. Heat oven to 350°F In large bowl, break up cookie dough. Stir or knead in cocoa, chocolate chunks, chocolate chips and pecans until well blended. On ungreased cookie sheets, drop dough by well-rounded tablespoonfuls 2 inches apart.
2. Bake 8 to 11 minutes or just until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Title: Camping Banana Boat
Ingredients:
- 1 banana
- miniature marshmallow
- brown sugar
Instructions:
1. Slit each banana lengthwise but not all the way through.
2. Leave the skin on (do not peel).
3. Put 1-2 tsp each of the marshmallows and chocolate chips in slit.
4. Sprinkle lightly with brown sugar.
5. Wrap tightly in foil, being sure to seal ends.
6. Place on grill over campfire or coals, seam side up.
7. Takes about 7 minutes to cook.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 1/2 peanut butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1/2 salt
- 1/2 baking soda
- 1 flour
Instructions:
1. cream shortening and peanut butter.
2. beat sugar into mixture, add egg and rest of ingredients.
3. drop by teaspoonfuls onto cookie sheet, flatten into circles with the tines of a fork.
4. Bake @ 350 degrees for 10 minute or less.
Title: Cinnamon Stars (Zimtsterne) German Christmas Cookies
Ingredients:
- 3 eggs
- 350 icing sugar
- 1 lemon juice
- 1 ground cinnamon
- 400 parchment paper
Instructions:
1. Separate egg yolks from whites and beat whites until stiff peaks form.
2. Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
3. Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
4. Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
5. Cover the dough and let it rest in the fridge for about an hour.
6. Sit down, relax and have a cup of tea.
7. After an hour fetch the dough from the fridge.
8. Preheat the oven to Gas Mark 3/160C/320°F.
9. Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
10. Cut the stars with a star shaped (yes, indeed!) cookie cutter.
11. Put the stars on the lined baking sheet.
12. Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
13. Now brush the cookies with the topping and bake them for about 8 minutes.
14. Cool on the baking sheet.
15. Store in an air-tight tin.
16. The cookies should keep for about two weeks.
Title: Cheese Yogurt Soufflé
Ingredients:
- 35 all-purpose flour
- 170 milk
- 115 plain yogurt
- 50 cream cheese
- 1 unsalted butter
- 25 granulated sugar
- 2 salt
- 2 vanilla essence
- 1/8 amaretto liqueur
- 1 hot water
- 1
- 500
Instructions:
1. Grease inside of ramekins with melted butter, then cover inside of ramekin with granulated sugar. This is important for your soufflé to rise evenly.
2. Preheat oven to 175 degrees(350F).
3. Sift flour and salt into a mixing bowl.
4. In a small pan, combine milk, plain yogurt and cream cheese warm but do not boil.
5. Just before it comes to the boil turn down the heat to a low heat.
6. Add flour and salt to the pan little by little. When it is mixed well, keep stirring over low heat until it thickens like a custard cream.
7. Turn off the heat and add butter.
8. Add egg yolks and whisk well.
9. Add vanilla essence and liqueur.
10. In another mixing bowl, whip egg whites and add granulated sugar little by little to form soft peaks.
11. Mix 1/4 meringue completely into the mixture.
12. Combine the rest of meringue folding from the underneath so that you won't crush meringue.
13. Fill ramekins to about eight-tenths full.
14. Place ramekins into a baking pan and fill the pan with boiled water until the water is 3cm deep.
15. Bake for 25 minutes at 175 degrees.
16. Serve right away! (soufflé deflates within a few minutes).
Title: Coffee-Rum Cookies
Ingredients:
- 2 flour
- 2 instant coffee
- 1/2 baking powder
- 1/8 baking soda
- 1/2 salt
- 1/3 shortening
- 1/3 margarine
- 1/2 brown sugar
- 1/3 sugar
- 1 egg
- 1
Instructions:
1. Sift first 5 ingredients together, set aside.
2. Cream shortening and margarine together, adding the sugars while creaming.
3. Add egg and rum extract, beating until light and fluffy.
4. Blend in dry ingredients.
5. Wrap dough in wax paper and chill thoroughly.
6. On a lightly floured surface, roll out small amounts of dough at a time to 1/8 inch thickness. Cut with fluted cookie cutter or biscuit cutter.
7. Decorate rounds with pecan halves, if desired.
8. Place on ungreased cookie sheet and bake at 400 degrees F for 8 to 10 minutes.
9. Remove to wire racks to cool.
Title: Mocha Cupcakes 2
Ingredients:
- 3/4 all-purpose flour
- 1/2 coffee
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 granulated sugar
- 1 egg
- 1/3 2% low-fat milk
- 1 instant coffee granules
- 1/3 vanilla
- 2
- 1
Instructions:
1. Preheat your oven to 350 degrees and line your pan with paper liners.
2. Mix together flour, cocoa powder, ground coffee, baking powder, baking soda and salt in a small bowl.
3. In a large bowl, whisk together sugar, oil and egg until smooth. Add flour mixture and beat until combined.
4. In a small bowl whisk together milk, instant coffee and vanilla until coffee is dissolved. Add milk mixture to batter and beat until smooth.
5. Pour or scoop batter into pan and bake 20-25 minutes or until a toothpick inserted in cupcake’s center comes out clean. Cool in pan 10 minutes then remove and cool completely.
Title: Steeped Aromatic Fruit Salad
Ingredients:
- 4 satsuma oranges
- 2 clementines
- 400 pears
- 140 caster sugar
- 4 cloves
- 3 cardamom pods
- 1 cinnamon stick
- mint leaf
- creme fraiche
Instructions:
1. put the fruits in a pan with enough cold water to just cover. Add the cloves, sugar, cinnamon, and cardamom pods. Bring to the boil and cook gently for 10 - 15 mins until soft.
2. strain reserving the liquid, discard spices and set aside.
3. Boil the syrup until thick and allow to cool slightly.
4. Serve the fruit topped with the syrup and if desired creme fraiche and mint leaves.
Title: Coconut Cupcakes With White Chocolate Cream Cheese Frosting
Ingredients:
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 table salt
- 3 coconut milk
- 3/4 vanilla extract
- 1 sugar
- 1/2 unsalted butter
- 3/4 sweetened flaked coconut
- 1/2 cream cheese
- 1 unsalted butter
- 8 white chocolate
- 1/2 lime, juice of
- 2 powdered sugar
- 1/2 sweetened flaked coconut
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Line a regular sized muffin tin with cupcake papers.
3. Sift flour, baking powder and salt together in a bowl.
4. In a measuring cup combine egg whites, coconut milk and extracts.
5. Cream together sugar and butter with an electric mixer on medium speed.
6. Blend until butter lightens in color and texture, 4 minutes.
7. Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
8. Fold in coconut using a rubber spatula.
9. Scoop batter into prepared tin, filling each about 3/4 full.
10. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
11. Cool in the pan 5 minutes; remove completely.
12. For frosting, beat cream cheese and butter with an electric mixer until smooth.
13. Add melted white chocolate and lime juice; beat to blend.
14. Add powdered sugar and beat until smooth (it will be gooey).
15. Spread 3 Tbsp frosting on each cupcake.
16. Top cupcakes with coconut.
Title: Silky Lemon Curd, Made Ez
Ingredients:
- 2 eggs
- 3 sugar
- 1/2 milk
- 2 lemon, juice and zest of
- 4 unsalted butter
- 1
- 6
Instructions:
1. Beat eggs, yolks, sugar and milk together in a medium saucepan; stir in lemon juice and zest of one lemon.
2. Set the mixture over medium-low heat; whisk until eggs are thicken and warm, about 4 minutes.
3. Add the butter; a few pieces at a time, stirring until each addition is blended into the eggs. Once butter is incorporated. Reduce heat to low.
4. Cook and continue stirring, DO NOT allow to come to a boil or eggs may curdle. Continue stirring until mixture is thick enough to coat a spoon, about 8 minutes.
5. Pour into a bowl or glass jar to cool. Cover with plastic wrap. Do not allow wrap to touch top of curd while cooling. Refrigerate.
Title: Lancashire Cake
Ingredients:
- 1 flour
- 7 sugar
- 3 baking powder
- 3 egg
- 1 vinegar
- 1 water
- 1 raisins
- 2 brown sugar
- 1 butter
- 1/2 ground cinnamon
- 2
Instructions:
1. For short pastry, mix dry ingredients together.
2. Cut in lard and work until very fine (like pea-meal) Make a well in the centre. Add about a teaspoon of salt.
3. Beat egg and vinegar in measuring cup.
4. Fill to one cup mark with cold water.
5. Mix with dry ingredients.
6. Add more water if required.
7. Knead lightly on a floured board til smooth.
8. Divide into two balls of pastry.
9. Roll each into rectangles on a floured board (about 1/4 inch thick).
10. Butter one half.
11. Sprinkle with brown sugar and cinnamon.
12. Add raisins leaving a rim around the edge of the half rectangle.
13. Brush edges with water.
14. Fold over other half of unbuttered pastry.
15. Seal edges of pastry.
16. Place on a flat greased cookie sheet. Roll slightly with rolling pin until the raisins appear opaque through the pastry.
17. Brush with egg-wash and sprinkle top with sugar.
18. Repeat with the other ball of dough.
19. Bake 350F for approx 25-30 mins until golden brown.
20. Cut in squares.
21. Store in tightly covered container. Freezes well.
Title: Easy Creme Brulee
Ingredients:
- 2 heavy cream
- 5 sugar
- 1/2 vanilla extract
- 1 light brown sugar
- 1/2
Instructions:
1. Preheat oven to 275 degrees.
2. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.
3. Pour this mixture into 4 ramekins (those little ceramic dishes).
4. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean.
5. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
6. Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so.
Title: Moist Chocolate Cupcakes- Super Easy- Budget
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking soda
- 1 salt
- 1/2 cocoa powder
- 1 water
- 1/2 vinegar
- 1
Instructions:
1. Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
2. Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
Title: Peach, Honey and Ginger Jelly
Ingredients:
- 1 1/2 agar-agar
- 3 -4 honey
- 1 ginger juice
- 1 blueberries
- 1/4
Instructions:
1. Place 500 ml of water and agar-agar in a sauce pan and bring to boil.
2. Whisk for 2 minutes to dissolve agar-agar. If you use agar-agar flakes rather than a powder form, you might need to simmer longer (10 - 15 minutes) to dissolve it. Turn off the heat.
3. Add honey and ginger juice and whisk to dissolve them. Let it cool for a few minutes.
4. In the meantime, peel and slice peaches. Wash blueberries and dry them.
5. Pour the liquid into individual cups.
6. Add peach slices and blueberries to each cup.
7. When the jelly is cool enough, place the cups in the refrigerator until fully set, for a couple of hours or longer.
8. Place additional fruits on top, infuse love and serve!
Title: Easy Caramel-Banana Galette
Ingredients:
- 1/4 golden raisin
- 2 dark rum
- 0.5 bananas
- 3 sugar
- 1/2 water
- 2
Instructions:
1. Combine raisins and rum in a small bowl; set aside.
2. Preheat oven to 425°F.
3. Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray.
4. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border.
5. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices).
6. Bake at 425°F for 30 minutes.
7. Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes).
8. Remove from heat; carefully stir in raisin mixture until combined.
9. Cool slightly.
10. Pour over banana slices.
11. Cut into 6 wedges.
Title: Bisquick Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 2 sugar
- 1 vanilla
- 2 1/4 egg
- 1 Bisquick baking mix
- 1/2
Instructions:
1. Heat oven to 375°F.
2. In large bowl, mix butter, both sugars, vanilla and egg.
3. Stir in Bisquick mix, chocolate chips and nuts.
4. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
5. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Title: Flourless Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 peanut butter
- 3/4 sugar
- 1 egg
- 1/2 baking soda
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Preheat oven to 350. Line cookie sheet with parchment paper.
2. Stir together everything except chocolate chips.
3. Stir in chocolate chips.
4. Place rounded tablespoons 2" apart on cookie sheets.
5. Bake 12-14 minutes until rounded and lightly brown.
6. Cool on cookie sheets 5 minutes then transfer to a wire rack.
Title: Cranberry Crumbs Squares
Ingredients:
- 3/4 butter
- 1/3 icing sugar
- 1 1/2 all-purpose flour
- 1 sweetened condensed milk
- 1 lemon juice
- 1/4 brown sugar
- 3 cornstarch
- 2 whole berry cranberry sauce
- 1 butter
- 1/4 all-purpose flour
- 1/4 walnuts
- 3/4
Instructions:
1. Cream together softened butter and icing sugar until light and fluffy. Gradually beat in 1 1/2 cups flour. Press onto bottom of 13x9 inch baking pan and bake in preheated 350F oven 15 minutes or until lightly browned. Reduce oven temperature to 325°F.
2. In large mixer bowl, beat cream cheese until fluffy and gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Pour over crust in pan.
3. Combine 1 tablespoons brown sugar, and cornstarch, mix well. Blend in cranberry sauce. Spoon evenly over cheese mixture.
4. Combine remaining brown sugar and 1/3 cup flour in medium mixing bowl. Cut in cold butter with pastry blender until crumbly. Stir in nuts. Sprinkle evenly over cranberry mixture.
5. Bake 45-50 minutes or until bubbly and golden. Cool. Cut into squares. Serve warm or chilled. (Refrigerate leftovers).