lumicero/recipes-ing2inst huggingface dataset:
Title: La Mousse Au Chocolat (Chocolate Mousse)
Ingredients:
- 6 butter
- 2 instant espresso
- 2 eggs
- 1 sugar
- 2 vanilla
- 2
- 1/4
- 1
Instructions:
1. Chill all mixing bowls and utensils before making the mousse to help it set up.
2. Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
3. Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
4. Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
5. Beat egg whites until soft peaks form.
6. Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.
Title: Tennessee Banana-Black Walnut Cake With Caramel Frosting
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 vegetable shortening
- 1 1/2 sugar
- 2 eggs
- 2 bananas
- 1/4 buttermilk
- 1 pure vanilla extract
- 1 black walnut
- 1/2 butter
- 1 dark brown sugar
- 1/3 heavy cream
- 1 pure vanilla extract
- 1 confectioners' sugar
- 2 black walnuts
Instructions:
1. Preheat oven to 350°F; grease and flour 2(9-inch) cake pans.
2. For the cake: In a medium bowl, stir together flour and baking soda; set aside.
3. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
4. Add eggs 1 at a time, mixing well after each addition.
5. Mix in mashed bananas, buttermilk,and vanilla; add flour mixture and mix until just combined.
6. Stir in walnuts.
7. Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
8. Cool in pans on a cooling rack, remove from pans and cool completely.
9. While cake is baking, prepare frosting.
10. Melt butter in a small saucepan.
11. Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
12. Remove from heat and add vanilla; transfer to a large bowl.
13. Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
14. (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
15. Sandwich 2 layers of cake with frosting; frost outside of the cake.
16. Press chopped walnuts on sides of cake, if desired.
Title: Chocolate Zucchini Bread (Cake)
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 3 zucchini
- 3 flour
- 2 salt
- 3 baking powder
- 1/2 baking soda
- 1 1/2 cinnamon
- 1
Instructions:
1. Beat together until light in color eggs, oil and sugar. Stir in zucchini and cooled melted chocolate; mix well.
2. Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
3. Add remaining flour to egg mixture, mixing just to blend.
4. Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
5. Spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans.
6. Bake at 350 degrees F until cake tests done when a pick is inserted in the center and comes out clean (45-50 minutes for loaves, or about 1 hour for the tube cake).
7. Cool in pan, then turn out onto a rack to finish cooling. Wrap cake in plastic wrap until the next day. NOTE: Cake is best served the day after baking.
Title: Basic Cake Batter (Adapted)
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 2 vanilla extract
- 4 eggs
- 2 1/4 self-rising flour
- 1/4 baking soda
- 1 buttermilk
Instructions:
1. Beat butter, sugar and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
2. Add eggs, 1 at a time, beating well after each.
3. Sift flour with baking soda to mix well.
4. On low speed, beat in flour in 3 additions, alternately with milk, in 2 additions (beginning & ending with flour), just until blended, scraping sides of bowl as needed.
5. Baking at 350 degrees works well. Should take approximately 25 to 35 minutes. Bake 'til toothpick in center comes out clean. Be sure to check, as time is strictly approximate. And after it begins to brown, will continue cooking in middle without over-browning.
6. Elora's Notes: Because original recipe calls for regular milk, might need to add 1 or 2 tablespoons milk. O.k. if batter is quite thick. We do NOT add extra milk, and it turns out PERFECT. Emmett used this recipe to make an upside down Peach cake in a 10-inch iron skillet with it and it was LUSCIOUS! But it ran ALL OVER the oven and we had AT LEAST 1/4 cup batter left in the bowl! So, we aren't sure HOW MUCH it makes. But I figure AT LEAST three 9-in. pans, or a 10 X 14 inches sheet pan, or more than likely three 9-in. pans PLUS one 8-in. pan. I figure you make the three 9-in. layers & the one 8-in. layer. Though it MIGHT NOT be more than enough for three 9-inch pans. If it is, cut the 8-in. layer in half & freeze for unexpected company or when you want a cake & don't want to take time to make one. Can frost it either before freezing or after thawing.
Title: Chocolate Honey Sauce
Ingredients:
- 6 evaporated milk
- 1 honey
- 1/2
Instructions:
1. Melt chocolate chips in top of a double boiler over simmering water.
2. Stir in milk and honey.
3. Continue cooking, stirring constantly, for 8 to 10 minutes.
Title: Lemon Rice Pudding (Soy Milk)
Ingredients:
- 2 soymilk
- 1 lemon
- 1/2 granulated sugar
- 2 eggs
- 2 1/2 cooked white rice
- 1/4 vanilla
Instructions:
1. Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
2. In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
3. Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
4. Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
5. At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
6. Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
7. Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
8. Remove from heat and add vanilla if desired.
9. Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
10. Cool at room temperature until just warm.
11. Can serve warm, or further chill in the refrigerator if desired.
Title: Ginger Spice Cookies
Ingredients:
- 2 all-purpose flour
- 2 1/2 ground ginger
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 3/4 salt
- 3/4 crystallized ginger
- 1 brown sugar
- 1/2 unsalted butter
- 1 egg
- 1/4 molasses
- 1/4 sugar
Instructions:
1. Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
2. Preheat oven to 350°F Lightly butter 2 baking sheets, or line with parchment paper. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
3. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
4. Makes about 30.
5. * The original recipe called for light molasses and dark brown sugar. I found that regular molasses and light brown sugar worked great. The original recipe also called for 1/4 cup shortening and 1/4 cup butter. I followed the suggestions to omit the shortening and to use 1/2 cup of butter and it also worked out great.
Title: Classic Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 1/4 flour
- 1 baking soda
- 2 chocolate chips
Instructions:
1. Preheat oven to 350 degrees; lightly grease cookie sheets.
2. Cream butter, shortening, sugar, and brown sugar until fluffy.
3. Add eggs, one at a time; beat well after each egg.
4. Combine dry ingredients; stir into butter mixture.
5. Carefully fold in chocolate chips.
6. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
7. Bake 8-10 minutes.
8. Allow to cool on cookie sheets 10 minutes before removing to rack.
Title: Cranberry White Chocolate Biscotti
Ingredients:
- 2 1/4 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 2 butter
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla
- 1 1/2 white chocolate chips
- 1 dried cranberries
Instructions:
1. Preheat oven to 325.
2. In small bowl, mix flour, b.powder and salt.
3. In large bowl, beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in white chocolate and cranberries.
4. Divide dough into 2 equal portions. On floured board, shape into 2 logs, each 14 inches long 1 1/2 inches wide and 1 inches thick. Place 2 inches apart on greased and floured baking sheet.
5. Bake 25 min., or until lightly browned. Remove from baking sheet. Place on cutting board, cool 5 minute.
6. Using serrated knife, cut each log into diagonal slices about 3/4 in thick. Place slices flat on baking sheet 1/2 inches apart. Bake 10 min, or until slightly dry. Remove from baking sheet and cool on wire rack. Drizzle with melted chocolate, let chocolate dry. Store in tightly covered container.
Title: Lemon Delight Pound Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1/2 salt
- 3/4 eggs
- 3/4 powdered sugar
- 2 lemon juice
- 4
- 1 1/2
- 1/2
Instructions:
1. Heat oven to 325°F Generously grease and flour 12 cup bundt pan. In large bowl, combine all cake ingredients. Blend at low speed until moistened; beat additional 3 minutes at medium speed. Pour batter into greased and floured pan.
2. Bake at 325 F for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven. With long tined fork, poke deep holes every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake while in pan. Let stand for 10 minutes and invert onto serving plate. Spoon remaining glaze over cake. Cool completely.
3. Rum Cake Version:
4. Instead of 3/4 cup orangejuice, add 1/2 cup apple juice and 1/4 cup rum. Instead of lemon extract, use vanilla. For the glaze melt powdered sugar,1 tblsp butter, 1/4 cup rum,1/4 c.apple juice and a pinch of nutmeg in a saucepan. Pour warm over cake.
Title: Chocolate Chunk Croissant Bread Pudding
Ingredients:
- 6 sugar
- 4 half-and-half
- 1/2 vanilla beans
- 1 bittersweet chocolate
- 1 French vanilla ice cream
- 2
- 6
- 2
Instructions:
1. Preheat oven to 325F.
2. Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
3. Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
4. Mix egg yolks and sugar in medium bowl.
5. Set aside.
6. Heat whipping cream& half-and-half in a 2 qt.
7. saucepan over low heat, stirring occasionally.
8. Add vanilla beans.
9. Beat hot cream into egg yolk mixture with wire whisk.
10. Strain custard through a sieve to remove vanilla beans.
11. Cool 15 minutes.
12. Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
13. ramekins or custard cups.
14. Pour custard over croissant cubes.
15. Place ramekins in 13x9" baking pan, on oven rack.
16. Pour very hot water into pan to within 1/2" of tops of cups.
17. Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
18. Serve warm with ice cream.
Title: Lemony Rhubarb Upside-Down Cake
Ingredients:
- 3 butter
- 2/3 brown sugar
- 2 fresh rhubarb
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 3/4 granulated sugar
- 1/3 butter
- 1 lemon rind
- 1 egg
- 1 vanilla
- 3/4 buttermilk
Instructions:
1. Topping: Preheat oven to 350°F In a greased, 9-inch heavy nonstick skillet, melt butter over medium heat; stir in brown sugar.
2. Remove skillet from heat; spread sugar mixture evenly over bottom of skillet. Scatter rhubarb [cut in 1 inches pieces] evenly over sugar mixture; set skillet aside.
3. Cake: In a medium bowl, whisk together flour, baking powder, and baking soda.
4. In a separate bowl and using an electric mixer, beat together sugar, butter, and lemon rind until well combined.
5. Add egg and vanilla, beat well.
6. Stir half of flour mixture into sugar mixture; stir in buttermilk.
7. Add remaining flour mixture, stirring just until combined.
8. Spread batter carefully over rhubarb in skillet; bake for 45 to 50 minutes, until cake springs back when gently pressed in center and a toothpick inserted in center comes out clean.
9. As soon as cake comes out of oven, run a spatula around sides to loosen cake.
10. Let cool in skillet for 10 minutes.
11. Invert cake on a plate.
12. Serve warm or at room temperature with whip cream or ice cream.
Title: Mexican Chocolate Magic Bars
Ingredients:
- 6 unsalted butter
- 2 graham cracker crumbs
- 2 ground cinnamon
- 1/2 salt
- 1/8 cayenne pepper
- 1 sweetened flaked coconut
- 1 sweetened condensed milk
- 1 1/2
- 1
Instructions:
1. Preheat the oven to 350°F Line a 13- by 9-inch cake pan with foil, then coat with cooking spray.
2. In a large bowl, combine the butter and graham cracker crumbs, then press firmly into the bottom of the prepared pan. In the same bowl, stir the cinnamon, salt, and cayenne. Scatter the chocolate over the crust, then sprinkle with the cinnamon mixture. Scatter the coconut and peanuts on top, then pour the condensed milk over the whole mixture.
3. Bake until golden brown and set, about 40 minutes. Cool completely in the pan on a wire rack. Lift out with the foil, then cut into 3-inch squares.
Title: Ed Harris' Mandarin Orange Dessert
Ingredients:
- 1 sweetened condensed milk
- 2 mandarin oranges in juice
- 1
- 6
- 1
Instructions:
1. In a bowl, blend the first 3 ingredients by hand.
2. In a buttered 8 inch square oven-prrof glass dish, place a layer of vanilla wafers.
3. Cover the wafers with the orange mixture.
4. Add a second layer of vanilla wafers.
5. Cover with whipped cream.
6. Sprinkle crushed vanilla wafer crumbs over the top.
7. Cover and refrigerate for 24 hours.
8. Serve!
Title: Pots De Creme Au Chocolat
Ingredients:
- 2 heavy cream
- 1 sugar
- 4
- 5
Instructions:
1. Preheat oven to 325.
2. Heat cream and sugar in double boiler, stirring constanly until sugar is dissolved.
3. Add chocolate, stir until well blended.
4. Remove from heat and set aside.
5. Place egg yolks in a bowl whip high speed,1 minute.
6. Reduce speed and gradually add cream mixture, whip until well blended.
7. Fill 6 (6 ounce) custard cupd 2/3 full.
8. Place cups in a 13 x 9 pan and pour boilding water into pan around cups to about 1 1/2 inches deep.
9. Bake 20- 25 minutes or until firm.
10. Chill 2 hours.
Title: Sour Cream Torte
Ingredients:
- 3 all-purpose flour
- 3/4 white sugar
- 1 butter
- 1 egg
- 2 sour cream
- 1 1/2 confectioners' sugar
- 2 walnuts
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl mix the flour and white sugar together. Cut in the butter or margarine with a pastry blender or two knives until mealy. Stir in the unbeaten egg and mix with your hands until dough holds together.
3. Divide dough into 7 equal parts. Roll each part into a 9 inch circle on a lightly floured non-stick cookie sheet. (Cookie sheets need to be without edges so you can roll out cookies on the cookie sheet as you can't transfer cookie after it's rolled out.) If the cookie edges get uneven while rolling out, just push them back and roll again until you get a fairly even 9 inch circle.
4. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, until lightly browned on edges. Cool and remove gently.
5. To Make Filling: Combine sour cream, confectioner's sugar, chopped walnuts, and vanilla and mix until smooth. Divide filling into 6 equal portions.
6. Assemble cookie layers by putting filling between cookie layers, stacking up as you go. (The 7th cookie sets on top of the stack; there is no sour cream filling on top of it.) Sift confectioner's sugar on the top cookie. Refrigerate for at least 5 hours or longer so the whole thing can meld & mellow together into a "cake-like" torte. Cut into wedges.
Title: Peanut Butter and Jelly Bread Crust Pudding
Ingredients:
- 4 eggs
- 6 creamy peanut butter
- 1 sugar
- 1/2 vanilla extract
- 1 salt
- 1/4 unsalted butter
- 1
- 8
Instructions:
1. Preheat the oven to 350 degrees F.
2. Lightly butter a 13 by-9-inch baking pan.
3. Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
4. Pour into a large bowl, then whisk in the remaining 2 cups milk.
5. Stir in the bread and set aside to soak for about 10 minutes.
6. Pour this mixture into the prepared baking pan.
7. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
8. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm and let cool.
9. Cut into squares to serve.
Title: Marinated Plums
Ingredients:
- 2 plums
- 1 sugar
- 1/2 lemon zest
- 1/4 vodka
Instructions:
1. Mix plums, sugar, lemon and vodka in a bowl, stirring until the sugar dissolves.
2. Chill in the fridge for at least an hour to let the juice soak.
3. Spoon over the sorbet to serve.
Title: My Mom's Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 2 hot water
- 1/2 salt
- 2
Instructions:
1. Preheat oven to 350°F.
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve the baking soda in hot water. Add to the batter along with the salt. Stir in the flour, chocolate chips. Drop by spoonfuls or a melon baller onto an ungreased cookie sheet.
3. Bake for about 10 minute or until the edges are nicely browned. I only bake for roughly 8 minutes -- High altitude -- and we like them a little gooeier.
Title: Never Flat Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 butter
- 1/2 butter flavor shortening
- 1/2 granulated sugar
- 1/8 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 1 milk
- 2 eggs
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Combine the flour, baking soda and salt in a small bowl.
3. In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
4. Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
5. Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
6. Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
7. Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
8. OPTIONS-.
9. If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
10. DO NOT ever use margarine.
11. Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.
Title: Peanut Butter Balls
Ingredients:
- 2 confectioners' sugar
- 2 butter
- 1 margarine
- 2 milk
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1 creamy peanut butter
- 1 vegetable shortening
Instructions:
1. Filling: In medium bowl mix confectioners sugar, butter, milk, gran.
2. sugar and vanilla w/hands til blended, mix in peanut butter.
3. Line jelly roll pan w/wax paper.
4. Roll heaping tsp of filling into 3/4" balls.
5. Refrigerate at least 2 hrs or til firm.
6. Melt chocolate& shortening in small saucepan and scrape into small bowl.
7. One at a time, spear Peanut butter balls on toothpick and dip into melted chocolate.
8. Lift out, let chocolate drip off.
9. Return to lined pan.
10. Before chocolate sets, sprinkle w/non-pareils.
11. Refrig.
12. 10-15 minutes to firm chocolate.
13. store airtight for up to 2 weeks.
Title: Apple Butterscotch Cake
Ingredients:
- 3 flour
- 3 baking powder
- 1/2 salt
- 2 sugar
- 4 eggs
- 1 vanilla
- 1/4 walnuts
- 2 1/2 apples
- 1/2
- 2
- 1
Instructions:
1. Sift together dry ingredients; set aside.
2. In a large bowl, combine sugar, eggs, oil, orange juice and vanilla. Beat on high speed of an electric mixer until blended. Beat in flour mixture.
3. Fold in chopped walnuts.
4. Pour 1/3 of batter into a greased and floured 10 inch Bundt pan.
5. Mix together chopped apples and butterscotch chips and sprinkle 1/2 of mixture over batter in pan. Repeat layers, ending with batter.
6. Bake in 350 degree oven for 55 to 60 minutes. Cool in pan fro 10 minutes, then turn out onto a wire rack and cool completely.
7. Sprinkle with powdered sugar.
Title: Spider's Web Cake
Ingredients:
- 50 flour
- 225 self-raising flour
- 225 butter
- 225 sugar
- 4 eggs
- 2 oranges
- 2 icing sugar
- 5
- 750
Instructions:
1. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 23cm loose-based cake tin and line with baking paper.
2. Sift the flours together. Beat the butter and sugar together in a bowl until soft and creamy.
3. Beat in the eggs, one at a time, adding 1tbsp flour with the last two. Fold in the rest of the flour, plus the orange zest and juice. Transfer to the tin, level the top and bake for 50 minutes or until the middle springs back when pressed and a skewer inserted in the middle comes out clean. Cool on a wire rack.
4. Melt the jam in a pan, then push through a sieve to remove lumps. Put a plate upside down on top of the cake, then flip it over. Brush the top and sides with jam.
5. Add red and yellow colouring to the icing to make orange, kneading it together until you have an even colour. Roll out on a surface dusted with icing sugar to make a 29cm round.
6. Using the rolling pin to support it, carefully lift the icing and drape it over the cake. Dust your hands with icing sugar and smooth the icing in place, massaging the sides with dusted hands.
7. Draw a web on top with piping icing and place a scary spider in the web.