lumicero/recipes-ing2inst huggingface dataset:
Title: Hazelnut Crescents
Ingredients:
- 1 sweet butter
- 1 water
- 3/4 confectioners' sugar
- 1/4 white sugar
- 1 vanilla extract
- 1/2 nutmeg
- 1/2 salt
- 1 all-purpose flour
- 2 3/4 hazelnuts
- 1 shortening
- 3 white chocolate
- 1 shortening
- 3
- 1
Instructions:
1. To prepare hazelnuts, spread nuts in a single layer on a baking sheet. Bake at 350 degrees for 7-8 minutes. Remove from oven and allow them to cool for 5 minutes. Place in food processor and grind using the pulse action until you have a coarse powder.
2. In a large bowl, use a mixer to beat the butter, water, sugars, vanilla, salt and nutmeg for 2 minutes.
3. Beat in egg yolk until mixed in; then the hazelnuts.
4. At lowest possible speed, mix in the flour until just blended. Your dough should be stiff but still soft. If it is very soft, add in 1 or 2 additional tablespoons of flour.
5. Divide dough in halves and wrap in plastic wrap. Chill for one hour.
6. Preheat oven to 350 degrees.
7. To make the cookies, take about 2 tablespoons of dough and form into a rope about 3 inches long. Turn the ends of the ropes inward to form a crescent (C) shape. Place on baking sheet about 1 inch apart.
8. Bake for 13-15 minutes until the cookies have a tan color and dry exterior. Remove from oven and cool on baking racks.
9. To glaze the cookies, first melt the two chocolates separately, each with a teaspoon of shortening. Place the chocolate into resealable plastic bags. Clip a tiny corner to create a piping bag and drizzle small stripes of each of the melted chocolates on each cookie. (Place some waxed paper under the baking racks for quick cleanup.) Let the chocolates harden and transfer to an air tight storage container.
Title: Pumpkin Spice Pudding
Ingredients:
- 1 pumpkin
- 1 sugar-free instant vanilla pudding mix
- 1 pumpkin pie spice
- 1 1/4 milk
Instructions:
1. Mix pudding mix and milk.
2. Fold in pumpkin and spices and mix well.
3. Refrigerate.
4. Top with fat free whipped topping if desired.
Title: Low Carb Coconut Lime Cheesecake, No Bake
Ingredients:
- 1/2 unsweetened coconut
- 1 butter
- 1 Splenda granular
- 1 ricotta cheese
- 1 cream cheese
- 1 sour cream
- 1 Splenda granular
- 1 vanilla extract
- 2 kosher salt
- 1/4 lime juice
- 1/2 unsweetened coconut milk
- 1 boiling water
- 1/2 unflavored gelatin
- 2
Instructions:
1. Mix unsweetened coconut, 1 tablespoons Splenda & melted butter with a fork. Press into a 10 inch spring form pan, covering bottom. Place in refrigerator while completing other steps.
2. Blend ricotta cheese in a food processor on high for five minutes, or until completely smooth. Scrape down the sides after the first minute.
3. Beat cream cheese until smooth with mixer. Add sour cream, & fully incorporate. Add ricotta & fully incorporate. Add Splenda, extracts, lime juice, coconut milk & salt. Mix slowly at first until fully mixed.
4. While mixing cream cheese mixture at medium speed, add gelatin envelopes to boiling water, stirring vigorously & quickly. Immediately stream into running mixer to incorporate. Do not pause here or your gelatin will congeal & you will have a lumpy cheesecake!
5. Immediately pour your cheesecake mixture into your prepared pan with crust. Garnish with toasted coconut & lime zest if you'd like, & refrigerate for 3-4 hours.
Title: Nigella Lawson Cake and Frosting
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking powder
- 1/2 baking soda
- 1/3 butter
- 3/4 eggs
- 2 vanilla extract
- 2 low-fat sour cream
- 2/3 butter
- 6 confectioners' sugar
- 1/2 light corn syrup
- 2 1/2 low-fat sour cream
- 1 vanilla extract
- 1/2
- 1
Instructions:
1. Take everything out of the refrigerator so that all ingredients can come room temperature.
2. Preheat the oven to 350 degrees F.
3. Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
5. To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
6. While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
7. Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
8. You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
9. Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
10. Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
11. Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
Title: Sheepy Cookies (Or Sugar Cookie Dough to Shape As You Wish)
Ingredients:
- 3/4 butter
- 2/3 sugar
- 1 egg
- 1 vanilla
- 1/4 flour
- 2 baking powder
- 1 salt
- 1/4 cocoa powder
Instructions:
1. Cream butter and sugar.
2. Add egg, vanilla, and almond extract.
3. Add sifted dry ingredients.
4. Remove 1/3 cup dough and tint it by stirring in a tablespoon or two of cocoa powder.
5. Refrigerate at least an hour to make dough easier to handle.
6. Form the dough into desired shapes.
7. Bake at 325 degrees on an ungreased cookie sheet for 12 to 16 minutes or until edges are lightly browned.
8. To Make Sheep:
9. Shape dough into little balls from 1/8 inch to 1/2 inch.
10. Arrange white dough in ovals about 2 1/2 inches by 1 1/2 inches - as a wooly sheep.
11. Roll four little chocolate dough balls between your fingers to form legs and attach.
12. Form 1/2 inch chocolate ovals for heads. Add a bit of white dough for an eye.
Title: Holiday Banana Cake
Ingredients:
- 3 flour
- 1 1/2 baking soda
- 3/4 salt
- 3/4 butter
- 2 sugar
- 4 eggs
- 3/4 vanilla
- 2 sour cream
- 1 3/4 maraschino cherry
- 3/4 powdered sugar
- 3/4 milk
- 3/4 corn syrup
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan. Dry the cherries on paper towels.
2. Combine flour, soda and salt; set aside. Cream butter and sugar. Beat in eggs, one at a time, until smooth. Add vanilla and beat inches Mix in bananas and sour cream. Add flour mixture. Fold in nuts, cherries and morsels.
3. Turn batter into prepared Bundt pan. Bake in preheated over for 55-60 minutes. Test with a toothpick to be sure cake is done but do not overbake. Cool in pan 10 minutes. Turn out and continue cooling on wire rack. When cool, spoon on Chocolate Glaze.
4. To make Chocolate Glaze: Combine ingredients for glaze and beat until smooth. Drizzle glaze over cake, allowing the glaze to run down the cake sides.
Title: Carrot Cake # 1
Ingredients:
- 4 eggs
- 1 1/4 white sugar
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 2 carrots
- 3 pecans
- 1 butter
- 1/2 cream cheese
- 8 confectioners' sugar
- 4 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Title: Bittersweet Chocolate Orange Poppy-Seed Layer Cake
Ingredients:
- 1 1/4 sour cream
- 1 1/4 heavy cream
- 1/3 sugar
- 8 bittersweet chocolate
- 2 orange zest
- 2 Grand Marnier
- 1 buttermilk
- 1/3 poppy seed
- 1/4 orange zest
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 3/4 unsalted butter
- 2 unsalted butter
- 1 sugar
- 1 confectioners' sugar
- 3 eggs
- 1/2 vanilla
- 10 bittersweet chocolate
- 1/4 unsalted butter
- 1/2 heavy cream
Instructions:
1. Filling:
2. 1 day before: In a bowl, stir together the sour cream, heavy cream and sugar and let the mixture stand, covered with plastic wrap, at room temperature for 24 hours.
3. At least 1 hour before: In a metal bowl set over barely simmering water, melt the cocolate, stirring until smooth, and let it cool. Whisk the chocolate, the zest, and the Grand Marnier into the cream mixture and chill the filling, covered, for 1 hour.
4. Cake:
5. Line a buttered jelly-roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper, butter the paper, and dust the pan with flour, shaking out the excess.
6. In a small bowl, stir together the buttermilk, poppy seeds, and the zest.
7. In another bowl, sift together the flour, baking soda, and salt.
8. In another bowl, cream together the butter and sugars with an electric mixer until the mixture is light and fluffy. Beat in the egg yolks and vanilla until the mixture is just combined.
9. Add the flour mixture alternately with the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture and beating well after each addition until the batter is just combined.
10. In another bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks; stir 1/4th of them into the batter to lighten it.
11. Fold the remaining whites gently but thoroughly into the batter. Pour the batter into the prepared pan, spreading it evenly, and bake the cake in the middle of a preheated 350°F oven for 20-25 minutes, or until the top is golden and the cake springs back when touched lightly. Let the cake cool in the pan on a rack.
12. Invert the cake onto the rack and remove the wax paper carefully. With a serrated knife, cut the cake crosswise into 3 equal pieces.
13. Glaze:
14. In a heavy saucepan, melt the chocolate with the butter and cream over low heat, stirring until the mixture is smooth. Let the glaze cool to room temperature.
15. Assembly:
16. On a rack set over a jelly-roll pan, arrange one of the cake layers. Spread it with 1/3 of the filling; top the filling with another cake layer. Spread the cake with half of the remaining filling and top it with the remaining cake layer.
17. Spread the remaining filling onto the top and sides of the cake and chill the cake for 30 minutes, or until the filling is set.
18. Pour the glaze evenly over the cake, smoothing it over the sides, and chill the cake for 30 minutes or until the glaze is set.
Title: Butterscotch-Rum Pudding Cake With Cream Cheese Icing
Ingredients:
- 3 cake flour
- 1 salt
- 2 baking soda
- 1 sugar-free fat-free butterscotch pudding
- 2 sugar
- 1 Splenda granular
- 1 nutmeg
- 3 light butter
- 3/4 Egg Beaters egg substitute
- 1 eggs
- 1 water
- 1 vanilla extract
- 1/2 fat free cream cheese
- 4 light butter
- 2 Splenda sugar substitute
- 2 1/4 vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, salt, baking soda, pudding mix, sugar, Splenda, and nutmeg in a large bowl.
3. Melt butter in a separate container.
4. Add eggs and water to butter and mix.
5. Add liquid mixture to dry ingredients. Blend well.
6. Add rum, vanilla, and butter extracts to cake batter.
7. Pour into one or two 9-inch round cake pans.
8. Cook for 25-30 minutes, or until a knife inserted in the middle of the cake comes out clean. I made mine in one 9-inch pan, so the time may be off if you use two pans.
9. Allow cake to cool for 10-20 minutes and then remove from pan.
10. Note: Double the icing if you make a two layer cake.
11. To make icing:
12. Soften the butter and the cream cheese, then beat it until smooth (mine still wanted to stay a little chunky).
13. Add sugar, Splenda, and vanilla, then beat icing again.
14. Wait until cake cools to use icing.
Title: "Rich" Hot Fudge Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 6 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 2 brown sugar
- 1 hot water
- 1
- 1 3/4
Instructions:
1. Combine flour, sugar, 2 T cocoa, baking powder, and salt; stir in milk, oil, and vanilla until smooth.
2. Spread in an ungreased 9" square pan.
3. Combine brown sugar and remaining 4 T cocoa; sprinkle over batter.
4. Pour hot water over all; DO NOT STIR.
5. Bake@ 350 for 35-40 min.
6. Serve warm or cold with vanilla ice cream.
7. Enjoy!
Title: Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce
Ingredients:
- 7 eggs
- 1/2 light brown sugar
- 1 cinnamon
- 2 pure vanilla extract
- 1 salt
- 2 heavy cream
- 2 unsalted butter
- 2 light brown sugar
- 1 cinnamon
- 9 bananas
- 1/2 granulated sugar
- 3/4 heavy cream
- 6 vanilla bean
- 1/4 white chocolate
- 1 1/4 sugar
- 1 1/2 cornstarch
- 1 heavy cream
- 10
- 2
- 6
- 3
Instructions:
1. Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
2. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
3. Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
4. Cover with foil and set aside in refrigerate over night.
5. Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
6. Cool on a wire rack for 20 minutes.
7. For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
8. In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
9. Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
10. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.
Title: Brownie Cherry Cobbler
Ingredients:
- 1 water
- 1/2 egg
- 1/2 butter
- 1 margarine
- 1 cherry pie filling
- 1/4 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare brownie mix according to package direction using the water, vegetable oil, and egg. Spread batter evenly in a lightly greased baking pan.
3. Bake in oven for 15 minutes, until brownies are halfway done.
4. Meanwhile, in a large mixing bowl, cut butter into dry cake mix (using butter knife) until mixture becomes crumbly.
5. Remove half-baked brownies and spoon cherry filling as evenly as possible.
6. Sprinkle cake mixture over cherry filling layer.
7. Return to oven and continue baking for another 50 minutes or until top is golden brown and cherry filling and brownies have set.
8. Serve with vanilla ice cream or whipped cream if desired. Yum yum yum!
Title: Lavender Almond S'mores..munchie Treats
Ingredients:
- 6 marshmallows
- 3 chocolate
- 1
Instructions:
1. divide the chocolate between three cookies.you may have extra chocolate.
2. toast marshmallows over an open flame until melty,gooey ,and caramelized.
3. sandwich the marshmallow between the cookie with chocolate and another cookie.
4. if the marshmallow isn't hot enough to melt the chocolate you can melt it in a double boiler gently and spoon onto the cookies.
5. you can just take the easy way out and make these like microwave sm'ores.seriously.
6. devour. quickly-before all that goo runs out the sides (those cookies are smaller than graham crackers).repeat.
Title: Orange Mousse Dessert
Ingredients:
- 1 boiling water
- 125 white sugar
- 200 evaporated milk
- 375
- 1
Instructions:
1. Dissolve jelly powder in the boiling water.
2. Add sugar and juice and stir well while heating slightly if the sugar granules don't dissolve.
3. Chill until jelly has the consistency of egg-white.
4. Pour the milk into a deep bowl and beat it to a thick foam.
5. Beat it gradually into the jelly and beat thoroughly mixed.
6. Pour into a glass bowl and refrigerate until set.
7. Decorate the dessert just before serving with the orange segments and cream.
Title: Low Cal Microwave Brownie
Ingredients:
- 1/2 flour
- 3/4 baking powder
- 1 egg substitute
- 6 salt
- 1/4
Instructions:
1. Combine all ingredients and spread batter into a pan.
2. Microwave for 4-6 minutes, until some moist spots remain. Let it cool for about 10 minutes.
Title: Pommes Croustillantes (France)
Ingredients:
- 10 apples
- 1 all-purpose flour
- 1 granulated sugar
- 1 baking powder
- 3/4 salt
- 1 egg
- 1/3 unsalted butter
- 1/4 cinnamon
Instructions:
1. Preheat the oven to 350 degrees F.
2. Peel, core & slice the apples & spread them evenly in a 9" deep dish pie plate.
3. In a mixing bowl, blend together the flour, sugar, baking powder, salt & egg, then spread this mixture over the apples.
4. Pour melted butter over the flour mixture & sprinkle the cinnamon over that.
5. Bake for 35 minutes or until apples are soft.
Title: Granny Greta's Upside Down Cake
Ingredients:
- 100 chocolate
- 1 sweetened condensed milk
- 180 butter
- 250 caster sugar
- 2 vanilla essence
- 1 cake flour
- 375 all-purpose flour
- 1/2 salt
- 1 baking powder
- 175 buttermilk
Instructions:
1. POSTSCRIPT, actually: I have had complaints that the cake sticks. Point taken -- but it should be clear that the tin should really be well prepared. The best tin for this is the loose-bottomed kind. Cut a round of nonstick baking paper LARGER than the bottom of the cake tin, grease tin well with butter (not marge, which sticks), lay the round over it and press the excess paper up against the (greased) tin. This will prevent the oily liquid from the choccie layer escaping while baking. Grease the bottom paper again. Grease the sides, and best cover that with nonstick paper as well, and grease again. This preparation is a bit of a pain, and I've had no trouble with this cake sticking, but it's obvious one does have to prepare the tin well. Put the cake on a smallish cookie tin -- in case some of the topping does escape. You don't want a mess in your oven.
2. Preheat oven to 180 deg C/350 deg F. Grease a cake tin of 24 cm in diameter with butter. Line with baking paper, and grease the paper with butter as well.
3. Break up the chocolate bar, and melt in a pot with the tin of sweetened condensed milk over medium heat, stirring, until smooth. Scrape out into the prepared greased tin, and tilt until this mixture is level. Put into your freezer, making sure that the tin is standing level. Don't freeze! You only want to firm it up.
4. Next, cream the butter and sugar (you can add a squirt of lemon juice to speed up the process).
5. Beat the eggs and vanilla in another small bowl.
6. Add to the butter-sugar mixture and beat well together.
7. Add the dry ingredients and the buttermilk and mix well.
8. Ladle the batter carefully over the hardened chocolate-condensed milk layer, and level the batter.
9. Bake for about 1 hour or until a skewer inserted into the centre comes out clean.
10. Leave to cool in the pan for about 30 mins., and then invert on to a cake plate.
11. Remove the baking paper carefully. The topping might have made little air holes, which is normal and can be disguised if you prefer.
12. If you want to, decorate with fresh garden mint and sour cherries, OR sift confectioner's sugar over one half and cocoa powder over the other half. You could also use whipped cream, but I find that overly rich with this cake.
Title: Peanut Butter Kiss Cookies
Ingredients:
- 1 creamy peanut butter
- 2 Bisquick
- 1 sugar
- 1/2
- 1
Instructions:
1. Mix the peanut butter, bisquick, and condensed milk in a large bowl. (Knead it with your hands for best consistency! Its fun!).
2. Roll dough in to balls about the size of pingpong balls. (Dont make them much larger or they dont cook right!).
3. Roll balls in the sugar.
4. Place on to a cookie sheet evenly spaced.
5. Bake for 7- 12 minutes or until the balls look like they're cracking on top.
6. WHILE STILL HOT ON COOKIE SHEET press one hershey kiss on to the top center of each cookie.
7. (The cookies will seem still doughy until they have cooled).
8. Enjoy.
Title: Triple Chocolate Biscotti
Ingredients:
- 1 3/4 all-purpose flour
- 1/3 baking powder
- 2 salt
- 1/2 unsalted butter
- 6 eggs
- 3 vanilla extract
- 1 1/2 white chocolate chips
- 8
- 1/2
Instructions:
1. Line large baking sheet with double thickness of foil.
2. Sift in salt, baking powder, cocoa and flour into a large bowl to blend.
3. Beat in eggs one at a time and then vanilla.
4. Beat in flour mixture.
5. Stir in chocolate and white chocolate chips by hand.
6. Heap dough into two long strips.
7. Refrigerate for 30 minutes.
8. Bake at 350° for about 25 minutes (until tops are cracked).
9. Let cool for 10 minutes.
10. Reduce heat to 300°.
11. Using foil as an aide, lift logs onto work surface.
12. Cut logs into 3/4 in pieces; arrange half of slices (cut side down) on each prepare baking sheet.
13. Bake biscotti until just dry to touch (about 8 minutes).
14. Turn biscotti and bake again for another 8 minutes.
Title: Easy Triple Strawberry Shortcakes
Ingredients:
- 4 fresh strawberries
- 1/4 strawberry syrup
- 8 strawberry syrup
- 1
- 1/3
Instructions:
1. Combine sliced strawberries and strawberry syrup in a medium bowl; stir gently.
2. Prepare Strawberry Whipped Cream: Beat whipping cream with strawberry syrup until stiff. Serve immediately.
3. For each serving, top a shortcake with strawberry mixture and strawberry whipped cream.