lumicero/recipes-ing2inst huggingface dataset:
Title: Traditional English Trifle
Ingredients:
- 1 cornflour
- 10 caster sugar
- 1 1/4 sweet sherry
- 6
- 1
- 4
- 6
Instructions:
1. Bring the milk and 10fl oz of the cream to the boil in a non-stick pan.
2. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
3. Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
4. Transfer the custard to a bowl and leave to cool.
5. Arrange a single layer of the cake slices over the base of the bowl.
6. Spread the layer with 2 tbsp of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
7. Spread the second layer with another 2 tbsp of raspberry jam and sprinkle over the sherry.
8. Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
9. Whip the remaining cream into soft peaks.
10. Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.
11. Decorate however you wish, hundreds and thousands and halved glace cherries are traditional.
Title: Peanut Butter Filled Chocolate Cupcakes
Ingredients:
- 2/3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 6 granulated sugar
- 1/2 eggs
- 3 vanilla extract
- 2 unsalted butter
- 4 powdered sugar
- 1/2 salt
- 3/4 vanilla
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325 and line a standard cupcake tin with papers.
2. Whisk together flour, baking powder, and salt.
3. Put butter and chocolate in a bowl over boiling water and stir until melted. Remove and let cool slightly.
4. Whisk into chocolate mixture the granulated sugar.
5. Add eggs, and stir until smooth. Add vanilla.
6. Lastly, stir in flour mixture.
7. In a separate bowl make the peanut butter mixture by combining all ingredients and stirring until smooth.
8. Assemble cupcakes by spooning in 2 T of the chocolate batter into each cup.
9. Follow this with 1 T of peanut butter.
10. Repeat with 1 T of chocolate batter and then 1 teaspoon of peanut butter.
11. Swirl the batter with a toothpick before baking for 30 minutes or until the point where a toothpick comes out with only a few moist crumbs.
12. No frosting necessary here. (Or so I'm told!).
Title: Gingerbread Pear Trifle
Ingredients:
- 4 butter
- 1 1/2 flour
- 1 baking soda
- 2 cinnamon
- 1 1/2 ground ginger
- 1 ground cloves
- 1 salt
- 1 1/4 granulated sugar
- 4 eggs
- 1/2 applesauce
- 1/2 molasses
- 1 fresh ginger
- 1/2 fresh ginger
- 1 bosc pears
- 3 light brown sugar
- 2 half-and-half
- 2 1/2 cornstarch
- 3 vanilla extract
- 1 heavy whipping cream
- 1 powdered sugar
- 2 brandy
- 3 crystallized ginger
- 1/4
Instructions:
1. Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
2. Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
3. Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
4. Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
5. Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
6. Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
7. Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
8. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.
Title: Sliced Oranges in Syrup
Ingredients:
- 1/2 water
- 1/3 sugar
- 3 seedless oranges
Instructions:
1. Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
2. Cover peel with boiling water; let stand 5 minutes. Drain.
3. Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
4. Cut oranges into slices.
5. Pour syrup over slices; cover and refrigerate.
6. Garnish with sprig of mint if desired.
Title: Peanut Butter Snowballs
Ingredients:
- 1 raisins
- 1 powdered milk
- 1 creamy peanut butter
- 1 honey
- 1 wheat germ
- 1/4 coconut
- 1
Instructions:
1. Combine all ingredients in a large bowl except coconut.
2. Shape mixture into 1"balls and roll in coconut (refrigerate mixture until firm if too sticky to shape into balls) Place on baking sheet lined with wax paper and freeze.
3. Serve frozen.
Title: Awesome Butterscotch Shortbread!!!
Ingredients:
- 1/4 - 1/2 margarine
- 1/2 butter
- 1/2 shortening
- 1/4 brown sugar
- 2 1/4 sugar
- 1 all-purpose flour
- salt
Instructions:
1. Preheat oven to 300 degrees.
2. In a large bowl, mis margarine, shortening, and sugars with mixer until blended and creamy.
3. Stir in flour and salt.
4. (You can adjust the amount of flour- add most and then add little by little until point where the dough is not TOO crumbly or dry. If not, just add all at once. Use your hands to mix completely.) Roll dough out on lightly floured surface, about 1/8- 1/4 inch thickness, depending on how thin and crispy you want the cookies.
5. Cut with cookies cutters and place about 1 inch apart on ungreased cookies sheet (You can also roll dough into a 15 by 7 1/2 inch rectangle and cut into 1 1/2 inch squares).
6. Bake about 25 minutes or until set.
7. Cookies will not expand or brown much, so make sure you watch them so they don't get too browned- they will taste slightly burnt.
8. Remove cookies from sheet and let cool.
9. Store once cooled.
Title: Light Carrot Cake from Atk
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 1/4 baking powder
- 1 baking soda
- 1 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/2 salt
- 3 eggs
- 1 light brown sugar
- 1 granulated sugar
- 1/2 carrot
- 1 walnuts
- 1 1/2 pecans
- 1/2 raisins
- 12 cream cheese
- 1 vanilla extract
- 1 1/2 confectioners' sugar
Instructions:
1. Adjust an oven rack to the middle postion and heat the oven to 350 degrees. LIghtly coat a 13 by 9 inch metal baking pan with vegetable oil spray.
2. Spread the walnuts on a rimmed baking sheet and place in the oven, stirring twice for 5 minutes, or until fragrant.Cool on a wire rack.
3. Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thouroughly combined, 30 to 60 seconds.Sift half the flour mixture over the batter and gently mix in, repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots, walnuts and raisins.
4. Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 35-40 mihnutes. Cool the cake in the pan for 10 minutes, then invert the cake on a wire rack, Flip the cake right-side up and cool completely on a wire rack, about 2 hours before frosting (if desired).
5. Frosting.
6. Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioner's sugar and stir until thoroughly combined and smooth.
Title: Basketball Peanut Butter Cups
Ingredients:
- 12
- 4
- 3
Instructions:
1. Unwrap the peanut butter cups from their packages (leaving the paper liners on) and place on a baking sheet or large platter.
2. Melt the candy melts in short bursts in the microwave, stirring after each until fully melted through.
3. Top each butter cup with a teaspoon or two of the melted candy melts and then spread out into an even layer. Allow to set for 5 minutes.
4. Melt the semi-sweet chocolate chips and transfer to a piping bag or plastic food storage bag with the end snipped off. Pipe out the lines of a basketball on top of each.
Title: Vanilla Butter Icing
Ingredients:
- 1 1/2 icing sugar
- 60 butter
- 2 boiling water
- 1 vanilla essence
Instructions:
1. Place icing sugar and butter in a bowl and add boiling water slowly, stop when it is the consistency you want.
2. Stir until it spreadable and add vanilla essence.
3. Ices a 20cm cake.
4. Add 1/4 cup cocoa powder for a chocolate version.
Title: Caramelized Apples in Custard Sauce
Ingredients:
- 4 granny smith apples
- 6 tart apples
- 1/4 butter
- 2 sugar
- 5 milk
- 1/4 sugar
- 1 vanilla extract
- cinnamon
Instructions:
1. For the sauce: Scald the milk in a heavy-bottomed saucepan.
2. Blend the yolks and sugar thoroughly in a bowl with a wooden spoon and gradually stir in the hot milk.
3. Return the mixture to the saucepan and stir over low heat until it thickens to the consistency of heavy cream.
4. Do not boil or it will curdle.
5. At once, strain the mixture into a bowl and stir in the vanilla.
6. Place a piece of plastic wrap directly on the surface of the sauce and refrigerate for 30 minutes or until cold.
7. Pare the apples, quarter them, and remove the stems and cores.
8. Halve the quarters to make 32 apple wedges.
9. Melt the butter in a large skillet and when it is foaming, add the apple wedges.
10. Cook over a high heat for half a minute, then turn them over and sprinkle with the sugar.
11. Cook another few minutes or until the sugar begins to caramelize, then remove the pan from the heat.
12. Coat 6 dessert plates with some of the custard sauce and arrange 5 or 6 apple wedges, like the spokes of a wheel, on the sauce.
13. Sprinkle delicately with cinnamon and serve immediately.
Title: Lemon Blueberry Pizza
Ingredients:
- 1/2 butter
- 1 lemon juice
- 2 1/2 graham cracker crumbs
- 250 cream cheese
- 3 icing sugar
- 2 lemon rind
- 1 blueberries
- 3 sugar
- 1/2 cornstarch
- 3 water
- 1 1/4 blueberries
- 1 1/2 lemon juice
- 1
Instructions:
1. For Crust: In a bowl, combine butter and lemon juice. Add crumbs and mix well. Pat evenly over bottom and sides of 12" pizza pan. Bake at 350 oven fir 5 minutes. Let cool.
2. Filling: In a small bowl, beat cream cheese, icing sugar and lemon rind until fluffy. With mixer at high speed, slowly pour in cream and beat until combined. Spread cream mixture evenly over crust. Top with berries.
3. Topping: In saucepan, combine sugar and cornstarch. Stir in water and berries. Cook over medium heat, stirring, until mixture boils and becomes thick and clear. Remove from heat and stir in lemon juice. Set aside to cool slightly.
4. Spoon slightly cooled topping over berries. Cover and chill until set, about 1 hour.
Title: Amaretto Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Amaretto
- 1 1/3 Cool Whip
- 1
- 8
Instructions:
1. Bake cake as directed on package.
2. In a deep glass bowl, break up 1/3 of the cake and put in bottom of bowl.
3. Pour 1/3 cup (or less) of Amaretto on top of cake.
4. Spread 1/3 of the container of Cool Whip on top of cake mix and Amaretto.
5. Sprinkle Heath bits on Cool Whip.
6. Repeat layers ending with Heath bits on top.
7. This makes a pretty dessert when when placed in a glass bowl as the layers look real nice!
Title: Pie Dough
Ingredients:
- 370 unsalted butter
- 90 milk
- 1 sugar
- 1 salt
- 1 all-purpose flour
- 500
Instructions:
1. Put the butter in the bowl and beat on low speed until creamy. Add the milk, yolk, sugar and salt, and beat until the mixture is roughly blended.
2. With the mixer still on low, add the flour in three or four additions. Add the flour steadily. There is no need to wait for the flour to be incorporated thoroughly after each addition. Mix just until the ingredients come together to form a soft, moist dough that doesnï¿½t clean the sides of the bowl completely but does hold together. Donï¿½t overdo it.
3. Gather the dough into a ball and divide it into three or four pieces: three pieces for 10 ¼ inch tarts, four for 8 ¾ inch tarts. Gently press each piece into a disk and wrap each disk in plastic.
4. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking. At this stage, the dough can be wrapped airtight and frozen for up to a month.
5. For each tart, butter a tart ring and keep it close at hand. Work with one piece of dough at a time; keep the remaining dough in the refrigerator.
6. Working on a lightly floured surface, roll the dough between 1/16 and 1/8 inch thick, lifting it often and making certain that the work surface and the dough are amply floured at all times.
7. Prick the dough all over with the tines of a fork (unless you intend to fill the tart with runny custard or a loose filling). Chill for at least 30 minutes in the refrigerator or freezer. Repeat with the remaining dough if necessary.
8. To bake the crust, preheat the oven to 350 degree Fahrenheit. Line each crust with parchment paper or aluminium foil and fill with pie weights or dried beans or rice.
9. To partially bake, bake for 18 to 20 minutes, or until lightly coloured. If the crust needs to be fully baked, remove the parchment and pie weights and bake for another 5 to 8 minutes, or until golden.
10. Transfer the crust to a rack to cool.
Title: Chocolate Peanut Butter Bark
Ingredients:
- 2 peanuts
- 2 cashews
- 1
Instructions:
1. Line a cookie sheet with foil or parchment paper and set aside.
2. In 1 sauce pan, melt 1 3/4 cups chocolate chips over low heat, stirring frequently until smooth.
3. At the same time, melt all of the peanut butter chips in a separate saucepan over low heat, stirring frequently until smooth.
4. Remove the chocolate mixture from heat and add remaining chocolate chips -- stir well.
5. Pour chocolate mixture into prepared pan.
6. Remove peanut butter mixture from heat and pour over chocolate mixture in pan.
7. Using a fork or toothpick, make swirls in the mixture.
8. Refrigerate pan for approximately 1 hour until hardened.
9. Remove from fridge and break into pieces.
10. Store in a tightly sealed container.
Title: Strawberry Dessert Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 powdered sugar
- 1 warm water
- 1 fresh strawberries
- 1
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 15" x 10" baking dish.
3. In large electric mixer bowl, stir together cake mix, eggs, vegetable oil, 1 cup water and Danish Dessert mix.
4. With electric mixer, beat at medium speed for 3 minutes.
5. Pour into prepared baking dish.
6. Bake for about 45 minutes or until wooden pick inserted near center comes out clean.
7. Cool 10 minutes before removing from pan by inverting onto serving plate.
8. Stir together powdered sugar and warm water; drizzle over cake.
9. If desired, before serving, top with sliced, fresh strawberries.
Title: Maple and Cracked Black Pepper Dip
Ingredients:
- 200 maple syrup
- 1/2 black peppercorns
- 4 cinnamon sticks
- 1/2 orange, zest of
Instructions:
1. Place the syrup in a pan with the orange and cinnamon.
2. Crush the peppercorns in a pestle and mortar and add to the pan.
3. Heat gently for 10 minutes.
4. Leave to cool.
Title: --*toots’*--Drømmekage (Dream Cake)
Ingredients:
- 6 eggs
- 500 flour
- 500 baking powder
- 4 milk
- 4 butter
- 100 butter
- 350 milk
- 100 soft brown sugar
- 450
- 200
Instructions:
1. Preheat the oven to 200 degrees celsius. Grease (or line with baking paper) a 30 x 20 cm. cake pan.
2. Whip together the eggs and sugar until foamy and white. Mix the flour and baking powder and blend inches Add milk and melted butter, blend until combined. Pour into the prepared cake pan and bake for 25-30 minutes, until a wooden skewer comes out clean.
3. 10 minutes before the cake is done, mix together the ingredients for the topping. When the cake is done, pour over the topping and bake for another 10 minutes.
4. Take out of the oven - the topping will still be slightly runny, but will firm up as it cools. Leave to cool for an hour or so, then dig inches Not that it will be bad if you wait until the next day, but who would want to wait that long?
Title: Bavarian (German) Baked Apples With Marzipan
Ingredients:
- 6 -8 apples
- 2 marzipan
- 1 confectioners' sugar
- 1 rum
- 2 candied ginger
- 2 white wine
- 1 - 1 1/2 butter
- 1
Instructions:
1. Wash the apples; core with apple corer. Remove stem, crown and core, but not the bottom.
2. Knead marzipan with sugar and Arrack (or rum) until it crumbles. Add the ginger. Mix.
3. Fill apples with the mixture. Place in ovenproof dish. Pour wine around apples. Sprinkle apples with almond flakes and dot with little pieces of butter.
4. Cover with foil. Bake at 420 for about 1/2 hour (time depends on kind of apple use).
Title: Cream Cheese Apple Pie Quesadilla
Ingredients:
- 1/2 butter
- 1 white flour tortillas
- 1 wheat flour tortilla
- 1/3 cream cheese
- light cream cheese
- cinnamon
- powdered sugar
- vanilla ice cream
Instructions:
1. Spread cream cheese on one side of the tortilla, completely covering it, using more around the edges, as this will help seal in the pie filling.
2. Pour the filling on top of the cream cheese layer and cut apple slices into 1/2 inch pieces with a spoon or butterknife.
3. Sprinkle pie filling with cinnamon, if desired.
4. Fold tortilla over, gently pressing the edges to seal.
5. Brush one side with the melted butter, and put the tortilla, butter side down, into a skillet pre-heated to medium.
6. While that side is grilling, brush the unbuttered side with the remaining butter.
7. Grill until golden, flip, and grill the other side until golden.
8. Remove from skillet and serve with powdered sugar, whipped cream, ice cream, and additional cinnamon, if desired.
Title: Apple Currant Yoghurt Cake
Ingredients:
- 125 butter
- 3 -4 caster sugar
- 2 lemon rind
- 2 eggs
- 200 currants
- 1 -2 self-raising flour
- 3 -4 baking soda
- 2 mixed spice
- 1 -2
- 2
Instructions:
1. Beat the butter and sugar and lemon rind in a small bowl until light and fluffy.
2. Beat in eggs one at a time.
3. Stir in the yoghurt, apple and currants (you don’t want to break up the apple too much).
4. Then stir in the sifted dry ingredients.
5. Spread into a deep greased and lined 20 cm round cake tin.
6. Bake at 180C (360F) for 50 to 60 minutes.
7. Stand a few minutes then turn out onto rack to cool.
8. This can be iced with cream cheese icing similar to one you would use on a carrot cake – add some lemon zest too.
Title: Eclair Cake
Ingredients:
- 2 vanilla instant pudding mix
- 1 milk
- 3 graham cracker squares
- 1
Instructions:
1. In a medium bowl, thoroughly blend the pudding mix and milk.
2. Fold in cool whip.
3. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan.
4. Evenly spread half of the pudding mixture over the crackers.
5. Top with another layer of crackers and the remaining pudding mixture.
6. Top with a final layer of graham crackers.
7. Spread the frosting over the entire cake up to the edges of the pan.
8. Cover, and chill at least 4 hours before serving.
Title: Lemon Snowballs
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 powdered sugar
- 1 lemon peel
- 1 all-purpose flour
- 2 1/4 salt
- 1/4 powdered sugar
Instructions:
1. Heat oven to 400ºF.
2. Crush lemon drops in food processor or blender.
3. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
4. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
5. Bake cookies 8 to 9 minutes or until set but not brown.
6. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops.
7. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.
Title: Carrot Apple Cake
Ingredients:
- 1 all-purpose flour
- 1 cinnamon
- 1 baking soda
- 1 salt
- 3/4 white sugar
- 1/2 dark brown sugar
- 1/2 eggs
- 2 carrots
- 1 1/2 apple
- 1 cream cheese
- 6 unsalted butter
- 3 fresh lemon juice
- 2 vanilla extract
- 1/2 confectioners' sugar
- 2 1/2 walnut halves
- lemon, rind of
Instructions:
1. Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
2. Mix together flour, cinnamon, baking soda and salt in a large bowl.
3. In another bowl, whisk together oil, sugars and eggs until well combined.
4. Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
5. Stir in grated carrots and apples until just combined and pour into baking pan.
6. Bake for 30-35 minutes or until tests done in the center with a butter knife.
7. Cool for 5 minutes then take out of pan to cool completely on a wire rack.
8. For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
9. Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
10. Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
11. Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.
Title: Authentic Chocolate Biscotti
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 white chocolate chips
- 1/3 sugar
- 3/4 eggs
- 2 baking powder
- 1 butter
- 4 salt
- 1/4 vanilla extract
- 1
Instructions:
1. Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
2. Place the flour, sugar, baking powder, salt and white chocolate chips in a large bowl and stir to combine.
3. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. Don't be concerned if the dough is crumbly- this is typical of biscotti dough. It will come together in the next step.
4. Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
5. Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
6. Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes. Turn each cookie to expose the other cut side and place in oven for another 12 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.