lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Fruit Cake
Ingredients:
- 2 1/2 raisins
- 2 golden raisins
- 1 1/2 water
- 2 sugar
- 1/4 butter
- 1/4 honey
- 1/4 flour
- 2 1/2 cinnamon
- 1 allspice
- 1/2 clove
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 eggs
- 2
- 1 1/2
Instructions:
1. The day before baking: Cook raisins, water, and sugar for 5 minutes. Remove from heat. Add whiskey and honey, stir to combine. Add butter and let it melt in the hot mixture. Cool to room temperature, overnight is best.
2. Prepare pans: grease pans with shortening, line with parchment paper and leave a 2” collar extending above all the sides. Grease the inside of the parchment paper.
3. Preheat oven to 275°F Adjust rack to center position.
4. Reserve 1/2 dozen whole cherries and several whole nuts to use as decoration on top of cake. Adhere with a little batter or syrup.
5. Measure fruit and nuts into a large bowl. Sift together the flour, spices, baking powder, soda and salt into another medium bowl. With your hands, blend the flour mixture into the combined fruit and nuts. Make sure the fruits are not stuck together, and are coated with flour. Set aside.
6. In your largest mixing bowl, beat eggs well. Alternately add to the beaten eggs, the floured fruit and nuts, and the raisin mixture. Combine with large spatula or with bare hand.
7. Divide batter evenly among pans. Bake for about 2 hours (time will vary with size of pan) until cake shrinks from sides of pan slightly. After 1 ½ hours, decorate tops of cakes with reserved fruit and nuts, by adhering them to the top of cake with reserved batter. Return to oven to finish baking. Turn off oven, leave cake in oven 10 minutes with heat off. Remove pans from oven, allow to cool on racks 10-15 minutes. Peel paper off cakes carefully while still warm. Cool on rack completely.
8. To store cakes, wrap in muslin moistened with sherry, and place in zip lock bag or tin. Check periodically and add sherry to keep moist. Slice about 1/2 inch thick to serve, with hot tea, coffee, or egg nog. Can be stored for a year or more if kept moist with sherry or whiskey.
Title: Tiramisu With Honeycomb
Ingredients:
- 1 egg
- 2 caster sugar
- 125 mascarpone
- 1 vanilla extract
- 100 marsala
- 150 brandy
- 2 sponge cake fingers
- 10 -12 chocolate bar
- 1 dark chocolate
- 2
Instructions:
1. Put the egg yolk and 1 tablespoon sugar in a mixing bowl and beat with an electric whisk for 3-4 minutes, until pale, thick and moussey. In a separate bowl, soften the mascarpone with the vanilla extract, then gradually beat in the yolk mixture until smooth.
2. Softly whip the double cream, then fold it into the mascarpone mixture. In a clean, dry mixing bowl (make sure the beaters are really clean, too), whisk the egg white to medium peaks. Lightly fold into the mascarpone mixture and set aside.
3. Sweeten the coffee with the remaining sugar, then stir in the Tia Maria. Dip four sponge fingers in the coffee mixture and use them to line the base of two serving glasses. Spoon or pipe over a layer of the mascarpone mixture, then sprinkle over some of the Crunchie.
4. Repeat, layering the dipped sponge fingers, mascarpone mix and Crunchie until you reach the top of the glasses. Chill for at least 20 minutes, then sprinkle over the dark chocolate to serve.
Title: Low Carb Strawberry Jell-O Salad, Old School Baby!
Ingredients:
- 16 cottage cheese
- 1 sugar-free strawberry gelatin
- 1/2 heavy cream
- 1 strawberry
Instructions:
1. Mix the jell-o packet thoroughly with the cottage cheese.
2. Fold the whipped cream into the cottage cheese mixture.
3. Fold in the crushed strawberries.
4. Chill for one hour.
Title: Whole Wheat Brownies
Ingredients:
- 2 bittersweet chocolate
- 4 cocoa powder
- 4 unsalted butter
- 3/4 vanilla
- 1 eggs
- 2 whole wheat flour
- 1/2 sea salt
- 1/4
- 3/4
Instructions:
1. Preheat oven to 300 degrees. Grease an 8”x8” square cake pan.
2. In a heavy bottomed saucepan over very low heat, combine the chocolate, cocoa powder, and butter. Stir constantly until melted and smooth. Add the brown rice syrup and vanilla. Allow the mixture to cool completely.
3. Once cool, add the eggs and stir until well-combined. Add the flour and nuts (if using) and stir until almost combined. Add the salt,and gently stir until just combined, being careful not to over mix the batter.
4. Pour the batter into your prepared cake pan and spread to the edges. Place in the oven on the center rack.
5. Bake, until the kitchen smells of chocolate, the center is firm to touch, and a toothpick inserted into the center comes out clean, about 20 minutes.
6. Allow to cool in the pan for at least a full 10 minutes. Invert pan and remove brownies, and place on cooling rack.
Title: Chocolate Chip Bread Pudding
Ingredients:
- 16 half-and-half
- 3/4 eggs
- 2 sugar
- 4 vanilla extract
- 1/2 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 325.
2. Coat 8 inch square baking pan with cooking spray.
3. Diagonally cut bread slices in half to make triangles.
4. Arrange 1/3 of bread in bottom of pan slightly overlapping; sprinkle with 1/4 cup chocolate chips; repeat with remaining bread and chips, ending with chips.
5. Whisk half and half with eggs, sugar and vanilla.
6. Evenly pour mixture over bread; cover with foil; let stand 10 minutes.
7. Bake 30 minutes; remove foil; bake 25 minutes or until cooked through and golden.
8. Let stand 15 minutes before cutting.
9. Serve topped with ice cream, if desired.
Title: Hamantaschen
Ingredients:
- 4 eggs
- 1/2 sugar
- 1 flour
- 4 salt
- 1/2 baking powder
- 1
Instructions:
1. Heat oven to 350 degrees.
2. In a large bowl, beat together eggs, oil and sugar untli mixture is frothy and a pale lemon color.
3. In another bowl, sift flour, salt and baking powder.
4. Stir dry ingredients into egg mixture with a fork.
5. When dough begins to form a mass, knead gently with fingers until the flour is completely absorbed.
6. On a lightly floured board, roll dough out to paper thinness. (I usually divide dough into thirds, and work with one-third at a time.).
7. Cut out three-and-a-half inch rounds with a biscuit cutter or rim of a glass. (I have dessert/compote glasses which work perfectly.) Have some flour handy on a plate or piece of waxed paper to keep dipping the rim of the glass in to prevent the dough from sticking to it.).
8. Place one heaping teaspoon of filling in the center of each round. Bring up the sides of the circle so that the edges meet to form three spokes from the center. Pinch raised edges firmly together. (If necessary, I pinch the edges with a little water.).
9. Continue to gather scraps and reroll dough until all is used.
10. Bake on a well-greased cookie sheet for about 30 minutes or until bottoms are a golden brown.
Title: Date-Filled Pinwheel Cookies
Ingredients:
- 2 1/4 dried dates
- 1 sugar
- 1 water
- 1 shortening
- 1 brown sugar
- 2 eggs
- 3 all-purpose flour
- 4 salt
- 1/2 baking soda
- 1/2
Instructions:
1. Filling: Mix dates water and sugar in saucepan bring to a boil. Lower heat and simmer until thickened and soft. Mix in 1 cup chopped nuts. (optional) Cool.
2. Dough: In a food proscessor; Cream together shortening and sugar. Add eggs, process untill smooth and creamy.
3. Sift flour, soda and salt. Add to sugar mixture in 3 batches, beat well between. Mix well, this dough will seem dry at first, knead it and it will soften.
4. Divide into 3 equal parts. Cover to keep from drying out. Roll dough out on a lightly floured piece of parchment paper. Try to make a neat rectangle. 8”X10” about ¼ “ thick. Spread 1/3 of the filling onto the dough, edge to edge. Grab one side of the long end of the paper and lift to start the roll. Roll up the dough and wrap the roll in the paper you just used. Place on a cookie sheet to hold flat. Repeat with the rest of the dough/filling. Freeze. (Once they are frozen you can reclaim your cookie sheet)
5. When you are ready to bake the cookies, remove 1 roll from the freezer at a time. This is a very soft cookie. You'll want to work fast. Slice frozen cookies 1/4 inch thick (they may or may not be round). Place on parchment covered cookie sheet about 1 1/2 inches apart.
6. Bake at 400* for 12 minutes. Watch closely, do not over bake. They should be light golden brown. Allow to cool before removing from paper and storing. Store in a tightly closed container in layers divided with waxed paper.
Title: Coconut Macaroon Pie
Ingredients:
- 1 1/2 sugar
- 1/2 salt
- 2 eggs
- 1/2 butter
- 1/4 flour
- 1/2 milk
- 1 1/2 coconut
- 1
Instructions:
1. Beat sugar, salt and eggs until mixture in a lemon color.
2. Add butter and flour; blend well.
3. Add milk and one cup of coconut.
4. Pour into the pie shell; top with remaining coconut.
5. Bake at 325 degrees for an hour.
Title: Pumpkin Banana Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 2 brown sugar
- 1 eggs
- 1 canned pumpkin
- 2 1/2 banana
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 nutmeg
- 1 ginger
- 5 pine nuts
- 2 brown sugar
- 1/8 butter
- 1/8 margarine
- 1/8 nutmeg
- 2 cinnamon
- 1 -2 ginger
- milk
- pine nuts
Instructions:
1. Cream butter and sugar in mixing bowl.
2. Beat in eggs one at a time until smooth.
3. Stir in pumpkin and banana.
4. In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
5. Stir to mix, add to wet ingredients, mix together only until moistened.
6. Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
7. Pour batter into tube pan.
8. Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
9. Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
10. Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
11. Bring to boil and simmer for 3 minutes.
12. Spoon over warm cake, sprinkle with crushed pine nuts.
Title: Cinnamon- Peanut Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1 ground cinnamon
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 creamy peanut butter
- 1 egg
- 1 vanilla extract
Instructions:
1. Heat oven to 350 degrees- Have cookie sheets ready.
2. Mix flour, salt and cinnamon.
3. Put remaining ingredients into a large bowl.
4. Beat with electric mixer until well blended.
5. Gradually add flour mixture, beating just until blended.
6. Drop heaping teaspoonfuls 1 1/2 inches apart on to ungreased cookie sheet.
7. Bake 10 to 12 minutes just until lightly brown- Do not overbake.
8. Remove to wire rack to cool.
Title: Berry Pie Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 cheesecake flavor instant pudding and pie filling mix
- 1 1/3 evaporated milk
- 1 gelatin
- 1 1/2 water
- 450 hot water
- 1
- 2
Instructions:
1. Place the evaporated milk in the freezer in a bowl and chill until ice begins to form at the egde of the bowl (about 15 mins).
2. Prepare cake mix using eggs, oil and 1 1/3 cups water (as directed) and bake using a 9 x 13 pan. Allow to cool completely in the pan, which will also be the serving dish.
3. Dissolve gelatin in the 1 tbsp water then follow with the 2 tbsp hot water. make sure all the gelatin is dissolved (the mixture should be clear).
4. Added the gelatin to the berry pie filling and refrigerate for atleast 1 hour.
5. Whip the chilled evaporated milk until soft peaks begin to form. (about 5 mins should be enough) then added the the jello pudding
6. mix and stir in using a whisk until the mixture becomes thick. Chill in the refrigerator for 1 hour.
7. Assemble the pie by spearding the jello pudding mixture on the cake (still in the pan) until the top is fully covered. Then place the berry pie mixture on top of the pudding layer. Enjoy!
8. Note: This is great with cherry or blueberry pie filling.
Title: Reduced Fat White Chocolate Covered Cookies
Ingredients:
- 1 white chocolate chips
- 6
Instructions:
1. 1: Melt the white chocolate chips in the microwave or on the stove (follow instructions on the pkg).
2. 2: Dip each oreo into the melted chips.
3. 3: Place them on wax paper (if you don't have wax paper, foil or a baking sheet works as well).
4. 4: Let dry for about 30 minute.
5. 5: Done -- Enjoy!
Title: Pineapple Upside-Down Cake for Two
Ingredients:
- 3 unsalted butter
- 1/3 pineapple tidbits
- 1 light brown sugar
- 2 buttermilk
- 2 egg
- 1/2 pure vanilla extract
- 1/3 flour
- 1/3 sugar
- 1/8 baking soda
- 1/8 salt
Instructions:
1. Place rack in the center of the oven and preheat oven to 375 degrees.
2. Place 1 1/2 tsps butter in two muffin cups. Bake until butter is bubbly and beginning to turn golden, 1 minute. Remove them from the oven and add 1/2 tbsp of brown sugar into the butter in each muffin and then sprinkle half of the pineapple tidbits into each one.
3. In a small bowl, combine buttermilk, pineapple juice, egg yoke and vanilla and whisk to blend.
4. In a separte bowl combine flour, sugar, baking soda and salt. Add remaining 2 tablespoons of butter and half of the buttermilk mixture. Beat with a handheld mixer on low speed until the dry ingredients are moistened. Increase speed to medium and beat until the batter is lightened and has slightly increased in volume, 45 seconds. Scrape down bowl. Pour in remaining buttermilk mixture and beat mixture on medium speed until well blended, 20 seconds.
5. Divide batter evenly between the two cups and then fill remaining cup 1/2 with water to prevent warping. Bake the cakes until a toothpick comes out clean, 20 to 24 minutes.
6. Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the pan and keep it away from the cakes. Using a large plate and pot holders, invert cakes onto plate and enjoy warm with ice cream if desired.
Title: Classic Brownie Ice Cream Cake
Ingredients:
- 18 1/3 French vanilla ice cream
- 4 ice cream sandwiches
- 8
- 12
Instructions:
1. *First put parchment paper in a spring form pop off pan and spread out ice cream on parchment paper and put in freezer overnight and do the same to the whipped topping.
2. *Second wait till tomorrow and then make and bake.
3. *Third set out on the counter overnight.
4. *Fourth take off parchment paper and layer brownie forst then ice cream and last add whipped cream.
5. *Fifth surround with ice cream sandwiches.
Title: Real "down Home" Southern Banana Pudding
Ingredients:
- 1 bananas
- 5 all-purpose flour
- 3 sugar
- 2/3 evaporated milk
- 3 water
- 1 1/2 vanilla extract
- 1 cream of tartar
- 3 sugar
- 1/2
- 1/4
- 6
Instructions:
1. BANANA-WAFER PREPARATION:
2. Preheat oven to 350 degrees F.
3. Slice the bananas crosswise into 1/4" thick round slices.
4. In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
5. On top of the layer of wafers, place one layer of bananas. Repeat, alternating a layer of wafers and a layer of banana slices until the bowl or dish is filled to within 1/4 to 1/2-inch below the rim.
6. THE FILLING:
7. Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
8. Combine evaporated milk and water.
9. In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
10. Mix in milk slowly, stirring constantly.
11. Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
12. As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable.
13. Remove from heat.
14. Stir in vanilla extract.
15. Immediately pour over wafer-banana layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
16. THE MERINGUE:
17. TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
18. TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
19. Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
20. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
21. Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
22. Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
23. Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
24. Banana pudding's flavor is best the day after it is made.
25. 9 Servings.
Title: Hot & Cold Apple Crisp
Ingredients:
- 6 cooking apples
- 1/2 sugar
- 1/4 ground nutmeg
- 1/4 cinnamon
- 1 all-purpose flour
- 1 brown sugar
- 1/2 butter
Instructions:
1. Position slicing blade in food processor bowl, and top with cover.
2. Arrange apple quarters in food chute with cut side against the blade; slice, applying firm pressure with food pusher.
3. Place sliced apples in a lightly greased 13x9x2" baking dish.
4. Combine 1/2 cup sugar, nutmeg, and cinnamon.
5. Sprinkle over the sliced apples.
6. Position plastic mixing blade in food processor bowl; place flour, brown sugar, and butter in the bowl.
7. Top with cover and process until mixture resembles course meal.
8. Sprinkle mixture over apples.
9. Bake, uncovered for 1 hour at 300°F.
10. Serve warm with ice cream, if desired.
11. Makes 8 servings.
Title: No Roll Cream Cheese Crust
Ingredients:
- 1/2 cream cheese
- 1/2 butter
- 1 1/2 all-purpose flour
- 1/4 sugar
- 1/2 salt
Instructions:
1. Soften cream cheese and butter and mix together.
2. Mix together flour, sugar, and salt and incorporate a little at a time into the butter/cream cheese mixture.
3. Press into a 9-inch pie plate and prick with fork.
4. Bake for about 10 minutes at 350 degrees (this will partially bake the crust and it will completely bake with the filling).
5. Add pie filling of choice and bake as directed.
Title: Grandma Gullickson's Rhubarb Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 2 flour
- 1 egg
- 1 salt
- 1 vanilla
- 1 baking soda
- 1 baking powder
- 1 rhubarb
- 2 1/2 cinnamon
- 2
Instructions:
1. Preheat oven to 400 degrees.
2. Mix 1/2 cup sugar, 1 tablespoon cinnamon, and 1/2 cup rhubarb in small bowl for topping. Set aside.
3. Mix butter, sugar, sour milk and egg.
4. Add dry ingredients.
5. Mix in rhubarb.
6. Pour into a greased and floured 9" x 13" pan. Sprinkle on topping.
7. Bake at 400 for 10 - 15 minutes.
8. Reduce heat to 350 degrees. Bake another 30 minutes.
9. Let cool before serving.
Title: Cinnamon Butter Cake
Ingredients:
- 2 1/2 flour
- 1 cinnamon
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 1 unsalted butter
- 2 unsalted butter
- 1 sugar
- 2 sugar
- 4 eggs
- 2 vanilla extract
- 2 brandy
- 1/4 sour cream
- 2 sour cream
Instructions:
1. Preheat oven to 350 degrees F. Butter and flour an 8 cup kugelhopf pan (I don't know what that pan is). In a medium bowl, sift the flour with 1/2 teaspoons of the cinnamon, the baking powder, baking soda and the salt.
2. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Beat in 1 cup of the sugar. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and brandy. Alternately beat in the sour cream and the dry ingredients in 3 batches at low speed.
3. Scrape the batter into the prepared pan and bake for 50 minutes until done.
4. Transfer the cake to a wire rack set over a sheet of wax paper and let cool in the pan for 10 minutes.
5. In a small bowl, combine remaining 2 tablespoons of sugar and 1/2 teaspoons of cinnamon. Invert the cake onto the rack and sprinkle with the cinnamon sugar. Let cool completely before serving.
Title: Italian Cookies
Ingredients:
- 2 1/2 flour
- 6 eggs
- 3 cinnamon
- 1 sugar
- 2 milk
- 1 oleo
- 1 1/2 baking powder
- 6 powdered sugar
- 1/2 - 1 butter
- 3 oleo
- 1
- 1/2 - 1
Instructions:
1. Cream oleo, Crisco and sugar.
2. Add eggs, almond extract, cinnamon, cream and milk.
3. Mix in nuts and baking powder and flour.
4. Roll small balls into long rolls, then kind of flatten it.
5. Slice in 1/2 inch pieces.
6. Put on cookie sheet.
7. Bake until done at 350 degrees.
8. Mix melted butter and powdered sugar.
9. Put in small containers and add different food colorings.
10. Spread on cooled cookies and let harden.
11. Then put in canned containers.
12. Can store for months.
Title: *star* Bars
Ingredients:
- 1 butter
- 1 light brown sugar
- 2 eggs
- 1/2 vanilla
- 1/2 flour
- 1 1/2 baking soda
- 1 salt
- 1/2 cocoa powder
- 1/2 white chocolate chips
- 12
Instructions:
1. Preheat the oven to 350 and spray a 8 x 8.
2. In a large bowl beat the butter and the brown sugar til light and fluffy.
3. Add the eggs and extracts and beat again til combined.
4. Sprinkle the flour over the wet ingredients.
5. Then sprinkle the soda, salt, and cocoa evenly over the flour.
6. Beat til just combined.
7. Carefully spread half the dough into the pan.
8. Sprinkle and gently press the white chocolate chip pieces into the dough.
9. Carefully spread the rest of the dough over the top.
10. Bake about 25 minutes (if using 8 x 8).
11. Let cool and cut into bars.
12. Enjoy :).
Title: Boston Creme Trifle
Ingredients:
- 1 water
- 1 eggs
- 1/3 flour
- 3 sugar
- 1/2 salt
- 1 milk
- 1/4 eggs
- 2 1/2 butter
- 2 vanilla
- 2 powdered sugar
- 1
- 2
- 1/2
- 1/4
Instructions:
1. Heat oven to 350º. Grease and lightly flour 13x9 pan. Mix cake using first 4 ingredients. Bake according to cake mix box. Cool completely.
2. Meanwhile, in medium saucepan, combine flour, sugar and salt; mix well.
3. Gradually stir in milk until smooth.
4. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil one minute, stirring constantly. Remove from heat.
5. In a small bowl, beat eggs; stir in 1/4 cup hot mixture into eggs.
6. Gradually stir egg mixture into hot misture.
7. Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat.
8. Stir in butter and vanilla.
9. Place plastic wrap directly on custard; refrigerate until cool.
10. In large bowl, combine remaining ingredients; beat until stiff peaks form.
11. To assemble, break one third of cake into small pieces and place in trifle dish (or large clear glass bowl). Spoon 1/3 of custard over cake pieces. Spoon 1/3 of topping over custard layer.
12. Repeat, making 3 layers.
13. Garnish with chocolate curls if desired.
Title: Icebox Fruitcake (no Baking Required!)
Ingredients:
- 4 pecans
- 1 sweetened condensed milk
- 1/2 flaked coconut
- 1/2 seedless raisin
- 1
Instructions:
1. Chop pecans, cherries and pineapple and mix together.
2. Mash wafers and mix with above ingredients.
3. Add sweetened condensed milk and mix well.
4. Press into large loaf pan and put into icebox for at least 24 hours.