lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Trifle
Ingredients:
- 9 chocolate graham crackers
- 1/4 crystallized ginger
- 16 heavy cream
- 4 1/2 powdered sugar
- 1 1/4 vanilla extract
- 2 pumpkin pie filling
- 1/2 pumpkin pie spice
- 1/2
Instructions:
1. In a food processor, combine the graham crackers and candied ginger. Process until they resemble fine crumbs. Set aside.
2. Cut the pound cake into 1-inch-thick slices, then cut each slice into roughly 1-inch cubes. Arrange about half the cubes in a single layer on the bottom of a glass trifle dish. Set aside.
3. In a large bowl, combine 2 cups of heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla. Use an electric mixer with the whisk attachment to beat the cream into stiff peaks.
4. Spoon about two-thirds of the whipped cream over the cake cubes in the trifle bowl, smoothing it into a single layer with the back of a spoon. Sprinkle the graham cracker crumb mixture over the cream in an even layer.
5. To the remaining whipped cream in the bowl, add the pumpkin pie filling, 1/2 cup powdered sugar, pumpkin pie spice, 1/2 cup heavy cream. Use the electric mixer to beat until thick.
6. Spoon the pumpkin pie mixture over the crumb layer, then use the back of a spoon to smooth to an even layer.
7. Arrange the remaining cake cubes in a single layer over the pumpkin pie mixture.
8. Trifle can be made several hours ahead of time and refrigerated at this point.
9. Clean the mixer bowl, then combine the remaining 2 cups of heavy cream, 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Use the mixer to beat to stiff peaks, then spoon the cream over the cake layer.
10. Decorate the top of the trifle as desired. Candy corns or orange sprinkles are nice.
Title: Creme De Menthe Cake
Ingredients:
- 1 pistachio pudding mix
- 1 eggs
- 4 sour cream
- 8 creme de menthe
- 1/3 angel flake coconut
- 1/3
- 1
Instructions:
1. Mix the first 6 ingredients and beat 3 minutes at medium speed.
2. Fold in chocolate chips.
3. Grease and flour bundt or angel cake pan.
4. Sprinkle pan with coconut.
5. Bake cake 50-60 minutes at 350.
6. Ice with confectioner's sugar and creme de menthe.
7. Garnish with Andes mints.
Title: Buttery Lemon Shortbread
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 cornstarch
- 1/4 salt
- 1/2 sugar
- 1/4 lemon zest
- 1 unsalted butter
- 1
Instructions:
1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 325°; butter 2 large nonstick baking sheets.
2. Whisk together the flour, cornstarch, and salt in a bowl.
3. Process the sugar and zest in a food processor until the zest is finely ground.
4. Beat the butter with an electric mixer on med-high speed in a big bowl until light and fluffy.
5. Add the sugar mixture and lemon oil; beat until well combined.
6. Decrease speed to low; add the flour mixture, and beat just until blended; the dough will be crumbly.
7. Knead the dough in the bowl for about 2 minutes or until it begins to come together when a small bit is pressed between your fingers.
8. Divide the dough into 4 equal pieces; place 2 of them on each baking sheet and pat each piece into a 5-inch round disk about ½ inch thick.
9. Score the surface of each disk into 8 wedges, using the tines of a fork.
10. Press around the outer edge of each disk with the tines.
11. Bake for 12 minutes, rotate the baking sheets between the upper and lower oven racks, and bake for 12-13 minutes longer, until the shortbreads are light golden brown.
12. Remove from the oven and cut through the scored lines.
13. Remove the shortbreads from the baking sheets and let cool slightly on a wire rack.
14. Store in airtight containers.
Title: Yellow Angel Cake
Ingredients:
- 6 eggs
- 1/2 cold water
- 1 1/3 sugar
- 1/2 vanilla extract
- 1/2 flour
- 1/2 salt
- 1 1/2 cream of tartar
- 1/4
- 3/4
Instructions:
1. Beat egg yolks till thick and lemon colored; add water and beat again till thick.
2. Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
3. Fold in flavorings.
4. Fold in flour that was sifted with salt.
5. Beat egg whites till foamy.
6. Add cream of tartar.
7. Beat till stiff and glossy--not dry.
8. Fold into batter.
9. Pour into ungreased 10-inch tube pan.
10. Bake in preheated 350° oven about 1 hour.
11. To test doneness, gently press top (it should spring back).
12. Invert pan and cool completely.
13. To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
14. Serve plain, frosted or glazed.
Title: Cracker Barrel Coca Cola Cake, Copycat
Ingredients:
- 4 butter
- 1 miniature marshmallow
- 3/4 shortening
- 3 cocoa powder
- 1/2 eggs
- 1/2 salt
- 3/4 vanilla
- 2 buttermilk
- 1/2 sugar
- 2 flour
- 3/4 baking soda
- 2 baking powder
- 2 1/3 butter
- 1 cocoa powder
- 1 1/2 powdered sugar
- 4 vanilla
- 1/2
- 1/4
- 3
- 1
- 1/4
Instructions:
1. CAKE
2. Put Butter, Coke and Baking Chocolate in a sauce pan and bring to a boil.
3. Remove from heat and add Marshmallows stir until the Marshmallows disappear.
4. Set aside until cooled to room temperature.
5. To speed things up I place the pan in a pan of cool water.
6. Pre-heat oven to 350 deg. F.
7. In a mixing bowl blend the Shortening, Oil, Vanilla, and Sugar until fluffy.
8. Add Eggs and buttermilk and beat until smooth.
9. Mix Flour with Baking Powder, Soda, Coca and Salt.
10. Add half the flour mixture to the egg mixture only beat long enough to combine.
11. Add COOLED Coca Cola mixture and beat to combine.
12. Add rest of Flour mixture and beat until combined, but do not over beat.
13. Batter will be thick.
14. Place Batter into 13X9X2 oiled and floured baking pan.
15. Bake at 350 for 35 to 40 minutes.
16. FROSTING.
17. IF the above does not destroy any diet frost the cake with this….
18. Cream the butter, add Cocoa, Vanilla, Hershey’s Syrup and Coca Cola.
19. Beat until smooth.
20. Add Powder sugar a little at a time and beat constantly scraping the bowl frequently.
21. Beat well.
22. If dry add more Coca Cola.
23. Frost the Cake while still warm.
Title: Cream Cheese Dessert
Ingredients:
- 1 cream cheese
- 2 limes, juice of
- 3/4 confectioners' sugar
- 1/4 fresh strawberries
Instructions:
1. Whip cream until stiff and set aside.
2. Beat Cream cheese with the confectioners sugar and lime juice until fluffy, then fold in the whipped cream.
3. Chill and serve topped with fresh sliced strawberries.
4. Note: Once I forgot to get the limes at the store and added vanilla extract instead.
5. We liked it just as well, maybe better.
Title: Guilt-Free Chocolate Mousse
Ingredients:
- 8 Cool Whip Free
- 8 fat free cream cheese
- 1 1/2 plain fat-free yogurt
- 1 vanilla extract
- fat-free sugar-free instant chocolate pudding mix
Instructions:
1. Blend all ingredients together with an electic beater and let sit in the fridge at least 2 hours.
2. You may wish to serve this as a pie in premade crust.
Title: Gluten-Free Chocolate Cake With Frosting
Ingredients:
- 3/4 sea salt
- 1/4 baking soda
- 1 eggs
- 1 vanilla extract
- 10 orange zest
- 1 semisweet vegan chocolate chips
- 1 1/2 vanilla extract
- 1 sea salt
- 1/4
- 1
- 1/2
- 2
- 1
Instructions:
1. In a small bowl combine flour, cacao, salt and baking soda.
2. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
3. Add dry ingredients into large bowl and continue to blend.
4. Oil (2) 9 inch round cake pans and dust with coconut flour.
5. Pour batter into pans and bake at 325 degrees for 35-40 minutes.
6. Remove from oven, allow to cool completely then remove from pans.
7. In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
8. Stir in agave, vanilla and salt.
9. Place frosting in freezer for 15 minutes to cool.
10. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
11. Frost over cake.
Title: Hungry Girl's Double Chocolate Mousse Attack
Ingredients:
- 1 Jello gelatin
- 2 Jello gelatin
- 1
- 1/2
Instructions:
1. Roughly crush cookies and set half aside.
2. Evenly distribute the other half between two small glasses or dessert bowls.
3. Spoon a container of mousse into each glass/bowl.
4. Top each layer of mousse with half of the pudding.
5. Squirt 1/4 cup Reddi-wip on top of each pudding layer.
6. Sprinkle remaining crushed cookies on top of the two desserts, evenly distributing the cookies between the desserts.
7. Serving Size: 1 dessert (1/2 of recipe). Calories: 150; Fat: 4.75g; Sodium: 270mg; Carbs: 28.5g; Fiber: 1g; Sugars: 6.5g; Protein: 3.5g; POINTS® value 3*.
Title: Five-Spice Biscotti
Ingredients:
- 3 eggs
- 1 granulated sugar
- 2 five-spice powder
- 1/4 ground nutmeg
- 1/2 unsalted butter
- 3 1/3 unbleached white flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees F & grease two baking sheets.
2. In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
3. In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds.
4. Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
5. Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
6. Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 5-6 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
7. Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger.
8. Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
9. While logs are still warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
10. Lay the cookies on their sides on the baking sheets & bake them 15 minutes more.
11. Remove from the oven & let cookies cool on a wire rack.
12. Store in an airtight container, up to 2 weeks.
Title: Pumpkin Cake
Ingredients:
- 2 flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1/4 eggs
- 4 pumpkin puree
- 1 sugar
- 1 2/3 cream cheese
- 1 vanilla extract
- 1 butter
- 2 powdered sugar
- 1/2
- 3
Instructions:
1. Preheat Oven to 350 degrees.
2. In one bowl, mix the flour, baking powder, baking soda, pumpkin spice, and salt together and set aside.
3. In a separate large bowl mix together the pumpkin, eggs, sugar, and oil.
4. When everything is smooth, slowly add the dry ingredients and beat until combined.
5. Lightly grease a 13x9" pan and pour in batter.
6. Bake at 350 for about 25-30 minutes, or until toothpick comes out of center mostly clean(because this is a moist and slightly sticky cake it won't be 100% clean.).
7. Beat together one 8 oz package of cream cheese, 2 tsp vanilla extract, and 1 stick of softened butter until fluffy. (This is much easier if both are at room temperature). Add approximately 3°C powdered sugar and mix until smooth. (You may need more or less powdered sugar to get desired consistency, but you want it to be thick and spreadable.) Spread over cake after cake has cooled completely.
Title: Hannah's Malva Recipe
Ingredients:
- 1 baking soda
- 1/2 milk
- 1 1/2 self rising flour
- 1 sugar
- 2 eggs
- 3 butter
- 3 water
- 1/2 butter
- 1/2 sugar
- 1/2
- 3/4
Instructions:
1. Dissolve soda in milk. Sift flour and sugar. Add milk mixture, eggs, jam and butter and mix all ingredients until blended. Put into an oval pan and bake 35 minutes at 350 degrees. Remove from oven and prick with a toothpick so cake can absorb topping, which should be put on while cake is still hot.
2. While cake is baking, boil together topping ingredients. Stir constantly and be careful not to scorch. Use a spoon to flow it all over the cake.
Title: Apple Cinnamon Cake
Ingredients:
- 1 eggs
- 1 sugar
- 3 ground cinnamon
- 3
- 1
Instructions:
1. heat oven to 350 degrees.
2. blend together cake mix, apple or peach filling and eggs in large mixer bowl.
3. beat at medium speed for 2 minutes.
4. combine sugar and cinnamon.
5. spread half the batter in greased 13x9 inch pan.
6. sprinkle with half the cinnamon sugar.
7. repeat with remaining batter and cinnamon sugar.
8. bake 30-35 minutes, until toothpick, inserted in center of cake comes out clean.
9. cool.
Title: Aunt Marianne's Old-Fashioned Buttercream Cream Cheese Icing
Ingredients:
- 2 icing sugar
- 1/4 butter
- 5 vegetable shortening
- 4 vanilla
- 1/2 cream cheese
- 4
Instructions:
1. Whip the egg whites until stiff.
2. Add the icing sugar. Mix.
3. Add butter, mix.
4. Add shortening, mix.
5. Add vanilla, mix.
6. Add cream cheese, blend.
7. Instant icing!
Title: Blow Ur Mind Carrot Cake!
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2 cinnamon
- 3 eggs
- 2 sugar
- 3/4 buttermilk
- 3/4 vanilla extract
- 2 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 1 pecans
- 1
Instructions:
1. Grease 3 nine inch cake round pans, line them with wax paper or parchment paper and lightly dust the pans with flour, set aside.
2. Stir first 4 ingredients together, then beat eggs and add the the mix at medium speed with mixer until smooth, then fold in carrots and the remaining ingredients and pour into pans.
3. Bake in a pre-heated 350 degree oven for around 25 to 30 minutes until tooth pick comes out clean.
4. When you bring the cake out of the oven drizzle Buttermilk glaze evenly all over cake, then let the cakes completely cool.
5. Buttermilk Glaze:.
6. Mix 1 cup of sugar, 1 1/2 tsp Baking soda, 1/2 cup buttermilk, 1/2 cup butter, 1 Tbs light corn syrup, 1 tsp vanilla
7. Mix all ingredients in a small sauce pan on warm setting and drizzle on hot cakes when they come out of the oven.
Title: Banana Tres Leches Cake
Ingredients:
- 1 water
- 1 1/4 canola oil
- 2 eggs
- 3 reduced-fat unsweetened coconut milk
- 1 heavy whipping cream
- 5 sugar
- 3/4 heavy whipping cream
- 1/2 sugar
- 1/8 vanilla
- 2 banana
- 1/4 - 1/2 coconut
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a non stick 9x13-inch pan.
3. Combine cake mix, eggs, water, oil, and bananas in a large mixing bowl.
4. With an electric mixer, mix until ingredients are well combined.
5. Bake for approximately 30 minutes or until light golden brown.
6. Sit aside for 1 hour to cool.
7. With an electric mixer, mix all the milks and sugar until well combined.
8. Using a fork or straw, make holes all over the cake, the more holes the better the leches (milks) will absorb.
9. Pour 1/2 of the milk over the entire cake slowly. Wait about 10 minutes and pour the rest of the cake.
10. Place in the refrigerator.
11. Meanwhile mix the heavy whipping cream, sugar and vanilla in a bowl until it thickens.
12. Then layer it on top of the cake.
13. Place cake back into the refrigerator for at least 4 hours before serving. Overnight is best!
14. Enjoy!
Title: Sandwich Maker Pies
Ingredients:
- 1/2 cinnamon
- 1 powdered sugar
Instructions:
1. Make dough into a 10X10 square.
2. Cut in half. Place on half in the sandwich maker.
3. Place 2 Tbsp filling mixture in each triangle pocket.
4. Sprinkle with cinnamon if desired.
5. Place other half of pie crust on top.
6. Lower lid, shut firmly and bake for 5-7 minutes.
7. You can drizzle with icing or sprinkle with powdered sugar.
8. Ideas for filling: apple,blueberry,cherry,pumpkin,strawberry, peach, lemon, butterscotch, apricot.
Title: Fireball Pumpkin Bars
Ingredients:
- 1 eggs
- 4 butter
- 5 1/2 pumpkin puree
- 1/2
- 1
Instructions:
1. Place eggs, cinnamon whisky, pumpkin puree, melted butter and milk into a mixing bowl.
2. Add yellow cake mix.
3. Blend ingredients well until combined.
4. Spread batter in a lightly greased 15X10X1 - inch baking pan.
5. Bake in a preheated oven at 350-degrees for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
6. Allow bars to cool completely before frosting. Toppings may include Cream Cheese frosting or Cool Whip topping both awesome.
Title: Fluffy Boiled Icing
Ingredients:
- 3 cold water
- 1/2 granulated sugar
- 2 corn syrup
- 1/4 water
- 1/2
Instructions:
1. Beat meringue powder and cold water until stiff, about 4 minutes.
2. In large microwave safe measuring cup, stir sugar, corn syrup, and water.
3. in microwave oven * bring syrup mixture to a boil ( approximately 5 minutes )
4. Remove when boiling stops.
5. Slowly add syrup to meringue mixture while beating on low speed.
6. Beat on high speed for four minutes until stiff and glossy.
7. * For stove top mix sugar, corn syrup, and water in a 2 quart saucepan. Bring to a boil, cool lightly and resume directions above.
Title: Almond Citrus Biscotti
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 4 eggs
- 1 lemon peel
- 2 vanilla
- 1 flour
- 3 3/4 baking powder
- 2 salt
- 1 flour
- 1 3/4
- 2
Instructions:
1. In a bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
2. Bake at 350° for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container. Yield: about 4 dozen.
Title: Russian Tea Cakes
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 2 flour
- 1/2 pecans
- 1/2 walnuts
- 1/2 hazelnuts
- 1/2 vanilla extract
- 1 salt
- 1/4 cardamom
- 1 -2 confectioners' sugar
Instructions:
1. Beat butter and sugar with mixer at medium speed until it's smooth.
2. Add the remaining ingredients and continue mixing until a smooth paste forms.
3. Roll into walnut sized balls and place on parchment-lined cookie sheets.
4. Bake at 350F approximately 6 minutes until edges begin to brown.
5. While still hot, roll them in a dish of confectioners' sugar.
6. Let cool.
7. Wrap in plastic wrap and store in an airtight container.
Title: Gateau Basque
Ingredients:
- 1 butter
- 1 sugar
- 2 flour
- 1/3 baking powder
- 1 egg
- 2 lemon rind
- 6 pudding
- 3 egg
- 1/2 cold water
- 1
- 2
Instructions:
1. Cream butter, gradually adding sugar. Sift flour and baking powder. Beat egg, egg yolks and almond flavoring. Add lemon rind. Add eggs alternately with the flour ot the cream mixture. Mix well. Place this dough in the fridge in an airtight container overnight.
2. Make the pudding according to directions on package. Stir in almond flavoring and then cool.
3. Roll out about 5/8 of the gateau dough the same as you would a thick pie crust. Press it into an 8 inch pie pan and trim the edges. Pour the cooled pudding into the bottom crust. Make a thick top crust with the balance of the gateau dough. Trim edges and then seal them with the egg wash (the mixed egg and water) The pudding expands during the baking process and it will spill over if the edges are not well sealed. Brush on egg wash over the top of the gateau as well. Decorate the top of the gateau by carefully making diamond designs with a fork.
4. Bake gateau in a preheated 350 degree oven for about 40 min or until it becomes a golden brown. Cool.
Title: Mom's Apple Crisp
Ingredients:
- 12 apples
- 1/2 sugar
- 2 flour
- 1/2 salt
- 1 cinnamon
- 1/2 butter
- 1 oatmeal
- 1/2 brown sugar
- 1 flour
- 1/4 baking soda
- 1/4 baking powder
- 1/2 cinnamon
- 1 1/2 vanilla extract
Instructions:
1. Toss first five ingredients together and put in lightly greased 9x13 pan.
2. Cut together the rest of the ingredients and crumble on top of apple mixture to cover it all.
3. In a 1 cup measurer put 1 Tbsp lemon juice, a 1 tsp vanilla extract and fill the rest of the way full with apple juice or water.
4. Sprinkle over the top of crisp.
5. Bake until top is a golden brown.
6. About 45 minutes at 350 degrees.
7. Serve warm with whipped topping or ice cream.
Title: Cracker Custard
Ingredients:
- 3/4 sugar
- 2 eggs
- 1 evaporated milk
- 2 1/4 water
- 2 cold water
- 2 cornstarch
- 1 vanilla extract
- 1/2
Instructions:
1. Stir in a large pot: sugar, eggs, all evaporated milk, and water.
2. On medium heat, let mixture cook until it steams.
3. Taste for sweetness, add more sugar if needed.
4. Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
5. Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
6. Take off heat.
7. Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
8. Mix well.
9. Add more crushed crackers if too soupy.
10. Once satisfied with the consistency, spoon into a casserole dish and spread even.
11. Store leftovers in fridge for upto a 5 - 7 days.
12. Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.
Title: treasure cookies
Ingredients:
- chocolate
- cherries
Instructions:
1. place a thin layer of cookie dough in a cookie shape with a thumb print in center, then place either 1/2 teaspoon of jelly, or a turtle or chocolate covered cherry in the center, then make a cookie dough layer to cover your mystery item, and rotate the filling item (thats the whole point, to suprise them with the diffrent fillings) then bake 10 mins.
2. or until golden brown.
Title: Pistachio Pot De Creme
Ingredients:
- 3 vanilla
- 1 pistachios
- 1/2 sugar
- 6
- 1/2
Instructions:
1. Pour the heavy cream, vanilla and pistachios into a pot and place over medium heat. Bring the cream to a simmer, do not boil.
2. In a large bowl, whisk together egg yolks and sugar until the sugar dissolves and the mixture is a lemon colour. Temper the yolks by gradually whisking in the hot cream into the yolks and sugar mixture. Do not add the hot cream too quickly or the eggs will cook. Place mixture into a blender and puree until smooth. Pass the mixture through a fine strainer, discarding any solids.
3. Preheat oven to 350.
4. Pour the mixture into 6 - 8 oz ramekins, filling them three quarters of the way up. Fill a large shallow baking pan with 1/2" warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes; the centre should just wiggle slightly.
5. Remove the pan from the oven and let the ramekins cool in the water for about 10 minutes. Then put them in the fridge for at least 2 hours to chill.