lumicero/recipes-ing2inst huggingface dataset:
Title: Bing Cherry Kuchen
Ingredients:
- 1/2 unbleached all-purpose flour
- 1/8 baking powder
- 2 light brown sugar
- 1/2 pecans
- 3 unsalted butter
- 1 bing cherry
- 1 unbleached all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 2/3 sugar
- 3 eggs
- 1/2 vanilla extract
Instructions:
1. Generously butter a 9-inch springform pan; line with parchment paper, and butter the paper.
2. Crumb mixture—add flour, baking powder, sugar, and nuts to a food processor fitted with steel blade; pulse 6-8 times, or until the nuts are finely chopped.
3. Add in the butter, pulse 2-3 times or until mixture forms pea-size crumbs; do not overprocess.
4. Sprinkle 1/3 of crumbs evenly on the bottom of the pan; reserve remaining crumb mixture for topping.
5. Press crumbs down lightly in the pan to form a bottom crust; set aside.
6. Position oven rack in lower third of oven; preheat to 350°.
7. Cake—wash the cherries and dry well on paper towels; remove the pits with a cherry pitter; set aside.
8. Sift together the flour, baking powder, and salt in a triple sifter; set aside.
9. Cut the butter into 1-inch pieces and put in the large bowl of a stand mixer fitted with paddle attachment; soften on low speed.
10. Increase speed to medium-high and cream until smooth and light in color, about 1 ½ to 2 minutes.
11. Add in sugar 1 tablespoon at a time, taking 3-4 minutes to blend it in well; scrape down sides of bowl occasionally.
12. Add eggs, 1 at a time at 1-minute intervals, scraping the sides of bowl as necessary; blend in vanilla.
13. Decrease mixer speed to low; add the flour mixture in 3 additions, beating just until incorporated after each addition.
14. Mix for about 15 seconds longer.
15. Carefully spread batter over the crumb layer in the pan and arrange the cherries in rings on top; use about 20 cherries on the outer circle, working inward to 15, 10, and then 3 in the center.
16. Sprinkle the reserved crumbs on top of the cherries.
17. Center the pan on oven rack and bake for 60-65 minutes, or until the cake begins to come away from the sides of the pan and the top is golden brown.
18. Remove from the oven and set on rack to cool.
19. Cover the pan with a piece of foil, pressing it snugly against the sides to hold in the topping.
20. Invert the cake onto the rack; lift off the pan and carefully peel off the parchment paper.
21. Turn cake right side up onto a serving platter.
22. To serve—slice into wedges and serve with a scoop of vanilla ice cream or whipped cream.
Title: Profiteroles (Choux Puffs)
Ingredients:
- 1/2 water
- 1/4 unsalted butter
- 1/2 all-purpose flour
- 4 eggs
Instructions:
1. Bring water and butter to a boil in a 2 quart heavy saucepan over high heat, then reduce heat to moderate add flour all at once and cook, stirring vigorously with a wooden spoon until mixture pulls away from the pan (about 2 minutes) remove pan from heat and add eggs, 1 at a time (2 egg whites at a time), stirring vigorously after each addition until smooth preheat oven to 425*F.
2. Transfer dough to a pastry bag (I used a ziplock with a snipped end perfectly) and pipe mounds 1/3 inch in diameter about 1/2 inch apart on 2 large baking sheets lined with parchment.
3. Gently flatten tips of mounds with a moist fingertip.
4. Bake 1 sheet at a time, in middle of oven until golden brown and cooked through, 12-15 minutes.
Title: Clabber Cake
Ingredients:
- 1/2 oleo
- 2 eggs
- 2 baking soda
- 2 buttermilk
- 2 sugar
- 3 1/2 cake flour
- 7
Instructions:
1. Cream oleo and sugar.
2. Beat in eggs.
3. Sift flour with soda and cocoa.
4. Alternately add dry ingredients and milk to creamed mixture.
5. Bake in greased and floured pans at 350 degrees for 30 to 35 minutes.
6. Look for"Frosting for Clabber Cake" recipe # 42168.
Title: Chocolate Espresso Torte
Ingredients:
- 1 butter
- 1 sugar
- 1 eggs
- 2 icing sugar
- 16
- 6
Instructions:
1. Preheat oven to 325.
2. Grease 9" springform pan.
3. Place wax paper on bottom of pan, grease and flour; set aside.
4. Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
5. Pour hot liquid over chocolate and stir until dissolved; set aside.
6. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
7. Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
8. Remove from pan and sprinkle with icing sugar.
9. Garnish with strawberries and a a mint leaf if desired.
Title: Fresh Lime Chiffon Cake
Ingredients:
- 1 lime rind
- 1/4 fresh lime juice
- 1 sweetened condensed milk
- 1 cake flour
- 2 cake flour
- 1 1/4 sugar
- 2 1/2 baking powder
- 1/2 salt
- 7 canola oil
- 1/3 fresh lime juice
- 3 water
- 1 lime rind
- 1 cream of tartar
- 3 sugar
- 8 lime juice
- 1 mint sprig
- 3 fresh blueberries
- 2 lime wedge
- 2 1/2
Instructions:
1. FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
2. Preheat oven to 325°.
3. CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
4. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
5. Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
6. Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
7. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
8. Add cream of tartar; beat until soft peaks form.
9. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
10. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
11. Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
12. Bake for 20 minutes or until cake springs back when lightly touched.
13. Cool in pans for 10 minutes on a wire rack; remove from pans.
14. Remove wax paper from cake layers.
15. Cool completely on wire rack.
16. FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
17. ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
18. Garnish with mint, blueberries, and lime wedges, if desired.
19. Store cake loosely covered in refrigerator for up to 3 days.
Title: Apple Lasagna
Ingredients:
- 2 cheddar cheese
- 1 ricotta cheese
- 1 egg
- 1/4 white sugar
- 1 all-purpose flour
- 2 brown sugar
- 8 quick-cooking oats
- 6 ground cinnamon
- 6 ground nutmeg
- 1/4 butter
- 1/2 sour cream
- 1 brown sugar
- 3
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F (175°C).
2. Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl.
3. Blend well.
4. Spread one can apple pie filling over the bottom of a greased 9x13-inch pan.
5. Layer with half of the noodles, and then the cheese mixture.
6. Layer again with remaining noodles, and the second can of pie filling.
7. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl.
8. Cut in butter until crumbly, DO NOT OVERWORK.
9. Sprinkle over top.
10. Bake in preheated oven for 45 minutes.
11. Cool for 15 minutes.
12. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth.
13. Cover, and refrigerate.
14. Serve warm apple lasagna with sour cream garnish.
Title: Sponge Cake
Ingredients:
- 2 eggs
- 3/4 pure vanilla extract
- 1/2 milk
- 1/2 unsalted butter
- 1/4 unbleached flour
- 1 baking powder
- 1 salt
- 1/8
Instructions:
1. Preheat oven to 350°F.
2. In the bowl of your stand mixer, whip the eggs on high speed with the whip attachment until foamy.
3. Gradually add sugar (very slowly).
4. The eggs will take about 5 minutes to reach the ribbon stage. The ribbon stage is where the egg/sugar mixture is very light in color and very thick. When you lift your whip attachment, the batter runs back into the bowl and makes a ribbon effect before disappearing back into the mixture. You can also do a “figure 8" pattern with the mixture, and if it stays visible for a few seconds before disappearing, you have reached the ribbon stage.
5. In the meantime you can heat the milk and butter together, just until the butter has melted. Remove from heat and then add the vanilla extract.
6. Sift flour, baking powder and salt in a separate bowl and set aside.
7. When you have reached the ribbon stage, turn your mixer to low and add in all of the dry ingredients at once.
8. Mix only until combined on low speed or you will deflate the batter.
9. Next, prepare a liaison with the milk/butter mixture. A liaison is a technique in which rather than pouring the liquids straight into the main batter, which will deflate, you will take out about 1 cup of the cake batter into a separate mixing bowl, and with a hand whisk, add the liquids to that batter. Whisk it all together and then proceed to add this liaison to the original cake batter in the KitchenAid bowl.
10. Fold gently to combine.
11. Pour into greased 8 inch pan.
12. Bake for 20 minutes, rotating pans halfway through, then lower the temperature to 325°F to continue baking until done (8 - 10 minutes).
Title: Marble Bundt Cake
Ingredients:
- 6 dark chocolate
- 1 all-purpose flour
- 3 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 unsalted butter
- 1 sugar
- 2 1/4 eggs
- 4 sour cream
- 16 vanilla extract
- 1 1/2
Instructions:
1. Make the Chocolate Swirl: In the top of a double broiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.
2. Make the Sour Cream Cake: Preheat the oven to 350℉. Spray the inside of a 10-inch bundt pant with nonstick cooking spray.
3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
5. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
6. Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
7. Spread half of the remaining plain cake batter in the prepared pan. use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
8. Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
9. Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
10. The cake will keep for three days, tightly covered, at room temperature.
Title: Twinkie Delight
Ingredients:
- 8 instant chocolate pudding mix
- 1 instant vanilla pudding
- 1 milk
- 6
- 8
Instructions:
1. Cut twinkies in half lengthwise and layer them on bottom of 13-by-9-inch pan, frosting side up.
2. Prepare instant chocolate pudding with cold milk, using 3 cups as directed.
3. Immediately pour over Twinkies layer.
4. Refrigerate 15 minutes.
5. Prepare instant vanilla pudding with remaining 3 cups milk and immediately pour over chocolate pudding layer.
6. Refrigerate another 15 minutes.
7. Gently frost with whipped topping.
8. Chill well before serving.
Title: Peachy Coconut Delight
Ingredients:
- 1 coconut
- 1/4 butter
- 1/4 sugar
- 1 cinnamon
- 2 sour cream
- 1/2 egg
- 1/2
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Combine cake mix and coconut; cut in butter with pastry blender or 2 table knives until mixture is crumbly.
3. Press lightly onto the bottom and 1/2-inch up sides of an 8-inch square baking dish.
4. Bake for 15 minutes. Remove from oven.
5. Arrange peach slices over crust.
6. Combine sugar and cinnamon; sprinkle over peaches.
7. Blend sour cream and egg; pour over peaches.
8. Bake 15 minutes or just until set.
Title: Baby's 1st Birthday Cake
Ingredients:
- 2 eggs
- 1/2 sugar
- 15 hot water
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 butter
- blueberries
- raspberry puree
Instructions:
1. Preheat oven to 175 degrees celsius (about 350 Farenheit).
2. Butter a cake form (about 24 cms diameter: about 9,5 inches) and drop the breadcrumbs on it, shaking and turning the form so it gets evenly coated.
3. Shake all the excess.
4. Beat eggs and sugar until very fluffy.
5. Fold in carefully flour and baking powder.
6. Add hot water and mix until just combined (don´t overmix, or the cake will be hard and too dense).
7. Drop in the form and bake in the lower shelf of the oven for about 25-30 minutes.
8. Check with a stick that the cake is ready: the stick must be dry and clean.
9. Take out of the form carefully while still hot, and leave under a towel until cold.
10. Beat the cream until very firm, and cover the cake totally.
11. Add plenty of fruit in little bits, and/or berries.
Title: Frozen Chocolate Fruit Cake Pudding
Ingredients:
- 95 dried figs
- 40 raisins
- 50 dried prunes
- 60 dates
- 100 lemon zest
- 2 brandy
- 125 butter
- 125 plain flour
- 75 brown sugar
- 110 milk
- 250 heavy cream
- 600 ground nutmeg
- 220 ground cinnamon
- 1 hazelnuts
- 1 dark chocolate
- 4 dark chocolate
- 50
- 200
Instructions:
1. Combine fruit, rind and brandy in a large bowl; mix well.
2. Cover tightly with plastic wrap; store in a cool, dark place overnight or up to a week, stirring daily.
3. Line a 17.5cm, 1.75 litre (7 cup) pudding basin with plastic wrap, extending plastic wrap 5cm over edges of basin.
4. Melt butter in as medium saucepan, add flour, stir over heat until bubbling.
5. Remove from heat; stir in sugar, then milk and half the cream.
6. Stir over medium heat until mixture thickens.
7. Transfer to a large bowl, stir in spread, spices and yolks.
8. Cover the surface of mixture with plastic wrap.
9. Refrigerate for for 1 hour.
10. Stir in fruit mixture, nuts and chopped chocolate.
11. Beat remaining cream in a small bowl with an electric mixer until soft peaks form, fold into pudding mixture.
12. Spoon mixture into prepared basin, tap basin lightly to remove bubbles.
13. Cover with Foil and freeze for 3 hurs, or overnight.
14. Turn pudding onto a tray;remove plastic wrap, return pudding to freezer.
15. Cut a 35cm circle from a piece of paper to use as a guide; cover paper with plastic wrap.
16. Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate side down, over pudding.
17. Quickly smooth with hands, avoiding deep pleats in the plastic.
18. Freeze till firm.
19. Peel asway plastic wrap; trim away excess chocolate.
20. Serve with a selection of fresh or frozen seasonal fruit if desired.
Title: Ting-a-lings
Ingredients:
- 3 peanuts
- 1 chocolate chips
- 1
Instructions:
1. Melt the butterscotch and chocolate chips together either in the microwave or double boiler.
2. Combine the Wheaties and cocktail peanuts in a large bowl.
3. Pour the melted chips over the wheaties combination and mix well.
4. Drop by teaspoon onto waxed paper until set.
5. Refrigerate if you wish to hasten the process.
Title: Chocolate Frosting
Ingredients:
- 1/4 margarine
- 1/4 butter
- 2 milk
- 1/4 icing sugar
- 3 1/2 vanilla
- 1
Instructions:
1. Stir together margarine, butter, cocoa, and milk in a saucepan.
2. Bring to a boil, stirring.
3. Remove from heat.
4. Stir in vanilla.
5. Sift icing sugar and stir in.
6. Stir until smooth.
Title: Chocolate Tiramisu Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 pure vanilla extract
- 3 hot water
- 1 instant coffee powder
- 3/4 sugar
- 2 Kahlua
- 3 cream cheese
- 1/4 confectioners' sugar
- 2
- 1/2
- 1
Instructions:
1. Place rack in the center of the oven and preheat the oven to 350 degrees.
2. Lightly mist a 13 by 9 inch pan with vegetable oil spray.
3. Set pan aside.
4. Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
7. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
8. The batter should look thick and well combined.
9. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
10. Place the pan in the oven.
11. Bake the cake until it springs back when lightly pressed.
12. Approximately 35 minutes.
13. Remove the pan from the oven and allow it to cool.
14. Prepare the syrup.
15. Place the hot water, coffee powder and sugar in a small bowl and stir until the coffee and sugar have dissolved.
16. Stir in the Kahlua.
17. Using a drinking straw or a chopstick, poke holes in the cooled cake.
18. Spoon the syrup over the cake so that it seeps down into the holes.
19. Prepare the topping.
20. Place the yogurt, cream cheese and confectioner's sugar in a bowl and blend on low speed until thick and well combined.
21. Spread the topping over the cake out to the edges with a spatula.
22. Refrigerate the cake.
23. Shortly before serving, sift the cocoa powder over the top of the cake.
24. Store this cake covered in plastic wrap in the refrigerator for up to 3 days.
Title: Peanut Butter and Candy Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 creamy peanut butter
- 1/4 honey
- 1 milk
- 24
Instructions:
1. In a large bowl, mix together flour, sugar, baking soda and salt. Cut in the butter and peanut butter until mixture resembles course crumbs. Using a wooden spoon, beat in honey and milk until well-combined.
2. For each cookie, pat 1 tablespoon of dough into a 2 inch circle. Place 1 piece of candy in the center of circle and shape dough around candy to form a ball. Be sure there are no holes where the chocolate can leak out as the cookie bakes! Place the balls 2 inches apart on an ungreased cookie sheet.
3. Bake in a 350 degree F oven for 12 to 15 minutes until edges are light brown. Transfer to wire racks to cook.
Title: Chocolate Fondue With Fruit and Grilled Pound Cake
Ingredients:
- 1 pineapple
- 1 1/2 unsalted butter
- 2 apricots
- 4 heavy cream
- 1 Bourbon
- 2 bittersweet chocolate
- 10 salt
- 10
- 1
Instructions:
1. Heat up the grill. Grill the pineapple slices over medium heat until charred on both sides, about 8 minutes.
2. Brush the pound cake slices with the melted butter and grill over medium heat until toasted, about 4 minutes.
3. Cut the pound cake into 1 inch cubes and transfer to a plate. Cut the pineapple into 1 inch cubes and transfer to a separate plate along with the apricots.
4. In a pan, bring the cream and bourbon to a simmer. Add both of the chocolates and the salt, then remove the pan from the heat and let stand for 5 minutes. Whisk until smooth.
5. Serve the chocolate with the grilled pound cake and fruit.
Title: Old School Dark Chocolate Cake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 sugar
- 2 eggs
- 3/4 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1/2 hot water
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare two 8 or 9 inch round cake pans by greasing thoroughly.
3. Cream the sugar and butter or margarine thoroughly.
4. Beat the eggs well then add to batter and mix together.
5. Sift the flour before measuring, then sift again with baking soda and baking powder.
6. Add to the butter mixture alternating with sour milk.
7. Do not overbeat.
8. Dissolve the cocoa in the hot water then add to batter and stir just until well combined.
9. Pour batter into prepared cake pans.
10. Bake in oven for aproximately 25 minutes. Check for doneness after 22 minutes.
11. Remove pans from oven and set on cake rake to cool for ten minutes.
12. Turn cakes out of pan and continue cooling on rack until completely cool. Fill and frost as per your favourite recipe.
13. This can also be baked in a bundt pan for approximately 45 minutes.
Title: Raspberry and Lemon Drizzle Cake
Ingredients:
- 175 butter
- 225 caster sugar
- 3 lemons
- 175 self-raising flour
- 100 raspberries
- 200 icing sugar
- 1
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160°C Grease and line a 20cm square cake tin. Using an electric hand whisk, beat the butter and 175g caster sugar together until light and fluffy. Add the lemon zest, then the eggs, beating well. Fold through the flour, then stir through the raspberry puree. Spoon into the lined tin and bake for 20-25 minutes. Leave to cool in the tin for 5 minutes.
2. To make the drizzle, mix most of the lemon juice (reserve 2tsp for the icing) and 125g icing sugar. Using a skewer, poke holes through to the bottom of the cake. While still in the tin, pour over the drizzle and leave to cool.
3. Meanwhile, make candied peel to use as decoration. Put 50g caster sugar in a small pan with 50ml water, bring to the boil, then simmer until the sugar has dissolved. Drop the pared lemon strips into the pan and simmer for 3-4 minutes. Remove from the pan with a fork and wind the longer strips around cocktail sticks to create a spiral effect. Dust with caster sugar and allow to set.
4. To make the pink icing, mix 75g icing sugar with the reserved 2tsp lemon juice, adding a few drops of water to loosen if necessary. Add enough gel colour for the pink shade of your choice. Remove the cake from the tin and drizzle the pink icing diagonally over the cake for a zig-zag pattern. Decorate with the candied peel. To serve, cut the cake into 18 rectangular bars.
Title: Banana Muffins <3
Ingredients:
- 4 bananas
- 2/3 butter
- 2 eggs
- 1 sugar
- 1/2 brown sugar
- 1/2 vanilla extract
- 1/2 ground cinnamon
- 2 baking powder
- 2 baking soda
- 1 salt
- 3 flour
Instructions:
1. Blend 3 large bananas with half the melted butter until creamy.
2. Mash with a fork the other banana with the rest of the melted butter, add the blended mixture and combine well.
3. Add both sugars, the vanilla extract and the eggs and mix with the rest. Do not beat the eggs separately.
4. In a separate bowl, mix the rest ingredients together and then combine well with the rest. You should be able to make a fork stand on its own in the center of the mix.
5. Cover the bowl and let it stand on the fridge for 5 minutes.
6. When the 5 minutes are done, bake at 375F for 23 minutes or until a toothpick comes out clean from the center of the muffin.
7. Serve warm or at room temperature, Enjoy!