lumicero/recipes-ing2inst huggingface dataset:
Title: Gooey Chocolate Deliverance
Ingredients:
- 1 1/4 sugar
- 9 unsalted butter
- 1 1/8
- 10
- 5
- 1
Instructions:
1. Butter the bottom only of a round 8 inch pan. Set oven rack in center of the oven and preheat the oven to 350 degrees.
2. With electric beaters, slowly beat sugar and yolks for 3 to 4 minutes. It is important to dissolve the sugar completely.
3. Melt the butter and cool. In the top of a double boiler over barely simmering water, melt the chocolate (or microwave, uncovered, on Medium, stirring every 20 to 30 seconds after the first 2 1/2 minutes, until only a small solid chunk of remains). Remove from heat and stir until smooth and cooled.
4. Cream the melted butter into the yolk-sugar mixture. Then stir in the melted chocolate.
5. Beat the egg whites to soft peaks. With a big rubber spatula, fold 1/4 of the whites into the chocolate batter, then gently fold in the remaining whites, using wide strokes, until no white lumps remain.
6. Put 2/3 of the batter into the buttered pan and bake for 15 to 20 minutes. Refridgerate the remaining batter.
7. Remove cake from oven and cool in pan 5 minutes. Run a knife around the edge of the cake to loosen. Invert onto platter or cake pedestal.
8. Frost with remaining batter by spreading most of it evenly all over the cake, then you can pipe decorations around rim and top (you can use a ziplock baggie,fill,then snip off a corner of bag to use as a decorators bag). Sprinkle all over with shaved chocolate.
9. To Cut: Cut into wedges, using a knife dipped into hot water, then wiped dry.
10. 12-16 servings.
Title: Berry Cobbler
Ingredients:
- 3 -4 fresh blackberries
- 2/3 sugar
- 1 lemon juice
- 1/4 butter
- 1/2 vanilla extract
- 2/3 flour
- 1 baking powder
- 1/4 salt
- 1/8 cinnamon
- 1/8 nutmeg
- 1/2 milk
Instructions:
1. Preheat oven to 400 degrees. Spread berries in a buttered shallow 2 qt baking dish; sprinkle evenly with 1/3 cup of the sugar and lemon juice.
2. Cream butter and the remaining 1/3 cup sugar until fluffy. Beat in vanilla. Mix flour with baking powder, salt, cinnamon and nutmeg. Add flour mixture to creamed mixture alternately with milk, beating until smooth after each addition. Spread over berries.
3. Bake until topping is well browned and springs back when center is touched lightly (35-40 minutes). Serve warm or at room temperature.
Title: Cream Caramel (No Bake)
Ingredients:
- 500 heavy cream
- 550 coffee
- 500 sweetened condensed milk
- 12 walnuts
- 1
- 1/2
Instructions:
1. Make small square of cake and place them in a serving dish. Its better that cake should be a day stale.
2. Open the tin of fruit mix, take some juice and pour over the cake, just soak a bit. Reserve remaing juice and fruits. leave them for 10 minutes until cake absorb the juice.
3. Now prepare your cream, beat the cream until soft peaks forms, add coffee diluted with 2sp of water, then add grinded butter scotch toffee, beat more 2 minutes, now add half cup condensed milk and the remaining juice, beat more 5 minutes, set aside.
4. Now again come to your cake, spread the layer of chopped walnut evenly on the cake, now the turn of remaining fruit, spread them too evenly on the walnut layer and lastly the crushed caramel.
5. At the end spread cream all over the layered cake evenly, so that it is fully covered.
6. Chill it for 2 hours, before serving decorate it with some fruits and crushed caramel.
Title: Ginger Peppernuts
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 1/2 flour
- 1 ground ginger
- 1/4 candied ginger
- 1/8 baking soda
- 1/2 salt
- powdered sugar
Instructions:
1. Preheat oven to 300.
2. Combine butter and brown sugar in saucepan to melt.
3. Sift together flour, ginger, soda, and salt. Stir into butter mixture.
4. Pat dough into square or rectangle shape on cookie sheet. Cut like you would a cake or bars into bite-size pieces. Do not separate. Bake 20 minutes.
5. After removing from oven, re-cut peppernuts along the same lines. Cool, then toss in powdered sugar to coat.
Title: Light Strawberry Fool
Ingredients:
- 2 fresh strawberries
- 1/2 low fat cottage cheese
- 1 nonfat plain yogurt
- 2 honey
- 1 vanilla
- 1/4
Instructions:
1. Puree strawberries and cottage cheese in a blender.
2. Put yogurt in a bowl.
3. Fold in strawberry mixture.
4. Add honey and vanilla, and mix gently but thoroughly.
5. Chill.
6. When ready to serve, place in 4 individual dishes and, if desired, swirl a teaspoon of strawberry spread into each one.
Title: Eggless Date and Walnut Cake
Ingredients:
- 15 -20 pitted dates
- 1 milk
- 1 sugar
- 1 all-purpose flour
- 2 baking soda
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degree F.
2. Combine 1 and 3/4 cup flour and soda and sift 1-2 times.
3. Mix oil and sugar using a blender.
4. Add milk to it.
5. Add dry ingredients to wet mixture.
6. Coat the walnuts with the reserved 1/4 cup flour and add walnuts and flour mixture to the above. Stir the batter to incorporate the walnuts.
7. Pour into a 8" cake pan and bake in the middle rack till toothpick comes clean. (approx 30-45 minutes).
8. Let cool in pan and on rack before cutting the cake.
9. The cake can be kept in the refrigerator for almost 2 weeks.
Title: Gourmet Shop Italian Cream Cake
Ingredients:
- 2 sugar
- 1 1/2 vegetable shortening
- 1/2 margarine
- 5 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 1 vanilla extract
- 2 coconut
- 1 pecans
- 8 cream cheese
- 1/2 margarine
- 1 vanilla extract
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350°F Prepare 3-9” cake pans with grease and flours.
2. In bowl, with mixer, beat shortening, sugar and margarine until fluffy. Add yolks one at a time.
3. In another bowl, sift together flour, soda and salt. Alternating with buttermilk, beat into shortening. Begin and end with flour. Beat in vanilla, coconut and pecans.
4. In another bowl, beat egg whites to stiff peaks; fold into batter. Pour into pans, smooth top. Bake in upper 2/3 of oven; switch positions halfway through baking. Bake 30 minutes. Cool in pans on racks 10 minutes. Remove from pan to rack until cool.
5. With mixer, beat together cream cheese, margarine, vanilla and confectioner's sugar for the frosting. Frost cooled cake.
6. If desired, top with toasted chopped pecans or toasted coconut.
Title: Christmas Pfeffernusse
Ingredients:
- 3 1/2 all-purpose flour
- 2 baking powder
- 1 1/2 ground cinnamon
- 1 ground ginger
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cloves
- 1/2 ground cardamom
- 1/4 fresh ground black pepper
- 1 butter
- 1 granulated sugar
- 1/4 dark molasses
- 1 egg
- powdered sugar
Instructions:
1. Grease cookie sheets; set aside.
2. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl; stir to combine.
3. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy scraping down side of bowl once.
4. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side of bowl once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.
5. Preheat oven to 350°F.
6. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.
7. Remove cookies with spatula to wire racks. While warm, dust or roll with sifted powdered sugar. Cool completely.
8. Store tightly covered at room temperature or freeze up to 3 months.
Title: Dulce De Leche Fruit Salad
Ingredients:
- 3 -4 bananas
- 4 -5 golden delicious apples
- 1 strawberry
- 8 mini marshmallows
- 2 Cool Whip
- 2 powdered sugar
- 16 vanilla
- 1 1/2 nutmeg
- 1 1/2
- 1/4
Instructions:
1. In a large bowl, combine all the fruit along with the marshmallows and snicker's candy bars.
2. In a separate bowl, whisk together or use a mixer to combine the remaining ingredients.
3. Fold into the fruit and serve immediately.
Title: Mom's Peanut Butter Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/4 margarine
- 1/4 shortening
- 1/2 creamy peanut butter
- 1 egg
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 14 -16
Instructions:
1. Preheat oven to 375°F
2. In a large mixing bowl, combine sugars, margarine, shortening, peanut butter, and egg. Beat till creamy.
3. Stir in the remaining ingredients.
4. Once thoroughly mixed, roll into 1 1/2" balls. Roll balls in a bowl of sugar, coating on all sides. Place on a cookie sheet.
5. Bake 9-10 minutes until golden brown.
6. Remove from oven and press a Hershey's Kiss into the center of each cookie while still warm.
Title: Easiest Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 flour
- 2 cinnamon
- 2 baking soda
- 1 vanilla
- 2 salt
- 2 coconut
- 1
- 2
- 1
Instructions:
1. Combine all ingredients in a large bowl.
2. Mix with a wooden spoon by hand until all ingredients are thoroughly mixed.
3. Pour into a greased and floured 9 x 13-inch pan.
4. Bake at 350 degrees for 1 hour.
5. Frost with cream cheese frosting.
6. Sprinkle with ½ cup ground nuts.
Title: Fudgy Orange Cappuccino Torte
Ingredients:
- 1 water
- 1/2 eggs
- 1/2 orange zest
- 1/4 chocolate chips
- 2 sweetened condensed milk
- 1 chocolate chips
- 4 powdered sugar
- 1 orange zest
- 6 salt
- 2 chocolate curls
- 2
- 3/4
- 1 1/2
- 1/4
- 1/3
- 2
- 1
- 1/8
Instructions:
1. Heat oven to 350 degrees.
2. Grease bottom only of 9 or 10 inch springform pan.
3. In large bowl, combine all brownie ingredients and mix thoroughly.
4. Spread in greased pan.
5. Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
6. Cool on wire rack until completely cooled (atleast an hour).
7. In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
8. Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
9. Gradually stir yolk mixture into hot mixture in saucepan.
10. Cook over medium heat 3 minutes, stirring constantly.
11. Remove from heat.
12. Stir in 2 tablespoons liqueur and nuts.
13. Refrigerate just until cool, about 25 minutes.
14. Spread cooled filling mixture over top of cooled brownie.
15. Refrigerate for 1 hour or until set.
16. To serve:
17. Run a knife around sides of pan to loosen.
18. Remove sides of pan.
19. Place brownie on serving plate.
20. In large mixer, combine all topping ingredients until stiff peaks are formed.
21. Pipe or spoon topping mixture evenly over chilled filling.
22. Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).
Title: Better Than Grandma's Pound Cake
Ingredients:
- 3 sugar
- 1 margarine
- 1/2 eggs
- 5 self-rising flour
- 1 1/2 plain flour
- 1 1/2 milk
- 1 vanilla
- 1
Instructions:
1. Cream together sugar, margarine and Crisco.
2. Beat in eggs, one at a time.
3. In a separate bowl, mix the flours together.
4. Add flours to the cream mixture, alternating with the milk.
5. Add the vanilla.
6. Beat for 10 minutes, scraping down the bowl several times.
7. Pour into greased and floured tube pan.
8. Place in a COLD oven.
9. Bake at 300 degrees Fahrenheit for 1 hour to 1 hour 30 minutes or until tooth pick comes out clean. Note: Sometimes this cake has taken up to 2 hours to bake. It all depends on the oven. You don't want to raise the oven temperature because the crust won't form properly.
10. Allow cake to cool in pan for 30 minutes and then run a butter knife around the edges before removing it from the pan.
Title: Blarney Stone Cake With Frosting!
Ingredients:
- 4 eggs
- 1 white sugar
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 boiling water
- 1 vanilla
- 1 1/2 butter
- 2 1/2 powdered sugar
- 1 vanilla extract
- 1 1/2 salted peanuts
Instructions:
1. For the cake:.
2. Preheat oven to 350.
3. Separate the eggs, reserving one of the yolks for the icing. Beat remaining 3 egg yolks until light and thick (about 5 minutes).
4. Gradually add the sugar.
5. Sift togther the dry ingredients.
6. Add the dry ingredients to egg/sugar mixture alternately with the hot water.
7. Stir in the vanilla.
8. Whip the egg whites until stiff peaks form.
9. Gently incorporate 1/4 of the egg whites into the batter.
10. Fold remaining egg whites into batter.
11. Pour batter into 9x13 cake pan and bake 30 minutes or until cake springs back when touched.
12. For the Frosting:.
13. Cream together the butter and the egg yolk. Sift the powdered sugar over the butter mixture and mix until smooth.
14. Stir in the vanilla.
15. Fold in 1/2 cup of the peanuts.
16. Frost the cooled cake and sprinkle the remaining peanuts on top of the cake.
17. Cut into squares (or I use a round biscuit cutter) and serve with coffee ice cream.
Title: Mom's Apple Pie
Ingredients:
- 1 sugar
- 3 flour
- 1/4 ground cardamom
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 2 butter
- 6 apples
- 1 1/4 shortening
- 3 flour
- 1 salt
- 1 white vinegar
- 1 egg
- 5 cold water
- 1 cinnamon
- 1 sugar
- 1
Instructions:
1. To make filling: In a bowl, mix together sugar, flour, cardamom, nutmeg, cinnamon, butter and applies.
2. To make crust: In another bowl, cut shortening into flour with a pastry cutter. Mix in salt and white vinegar, beaten egg and 5 tablespoons cold water; set aside.
3. To assemble pie: Divide dough in half. Roll out half the dough into a circle to fit an 8-inch glass pie pan. Strain apple filling (so the filling won't be too wet), then place into pie shell. Roll out other half of dough and place on top of filling. Roll out any leftover dough scraps; use a small leaf-shaped cookie cutter to cut out leaves to decorate pie rim; and place three leaves in center of pie. Brush leaves with the beaten egg white-water mixture. Cut slits in pie crust top to vent. Sprinkle top of pie with cinnamon sugar mixture. Bake for about 45 minutes in a preheated 425°F oven or until juice bubbles through pie slits.
Title: More Than One and Less Than 2
Ingredients:
- 1 unsalted butter
- 2 1/4 all-purpose flour
- 1 bread flour
- 1 salt
- 1/4 baking soda
- 1 1/4 sugar
- 1 brown sugar
- 1 egg
- 2 milk
- 1/2 vanilla
- 2 all-purpose flour
- 3 3/4 baking soda
- 1/2 cream of tartar
- 1/2 butter
- 1 margarine
- 2 sugar
- 2 eggs
- 1/4 milk
- 1 vanilla
- 3 sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Note: The chocolate chip dough must be refrigerated for at least an hour, so let it chill while you are making the snickerdoodle side!
3. Grease cookie sheets or use parchment paper.
4. For the chocolate chip side:
5. Melt the butter in a medium saucepan over low heat.
6. Sift together the flour, salt, and baking soda and set aside.
7. Pour the melted butter in the mixer's work bowl.
8. Add the sugar and brown sugar to melted butter.
9. Cream the butter and sugars on medium speed.
10. Add the egg, yolk, 2 tablespoons milk and vanilla and mix until well combined.
11. Slowly incorporate the flour mixture until thoroughly combined.
12. Stir in chocolate chips. Chill this dough for at least an hour before rolling into 3/4 inch size balls to match up with the snickerdoodle side.
13. For the snickerdoodle side:
14. Stir together flour, soda, cream of tartar, and 1/2 teaspoon salt.
15. Beat butter for 30 seconds; add the 2 cups sugar and beat until fluffy.
16. Add eggs, milk and vanilla; beat well.
17. Add dry ingredients to beaten mixture, until well combined.
18. Form dough into 3/4 inch size balls. Roll balls in 3 tbsp sugar and 1 teaspoon cinnamon mixture.
19. Take one of each ball and form them against each other (side to side) and flatten slightly. Bake until done. Enjoy.
Title: Rolled Buttercream Icing
Ingredients:
- 1 vegetable shortening
- 1 corn syrup
- 1/2 vanilla flavoring
- 1 salt
- 1/2 powdered sugar
- 7 -8
Instructions:
1. This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
2. Place the shortening and corn syrup in a mixing bowl and beat until creamy.
3. Add flavorings and salt and beat until blended.
4. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
5. Turn incing onto your work surface and knead until smooth and well blended.
6. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
7. Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
8. To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
9. *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
10. **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
11. To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
12. To color samll portions of Icing:Mix the color to the center of a ball of icing.
13. Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
14. To cover a cake you use the same method as if using rolled fondant.
Title: Eggnog Bread Pudding
Ingredients:
- 4 unsalted butter
- 24 milk
- 4 eggs
- 6 half-and-half
- 3 sugar
- 3 Bourbon
- 2 dark rum
- 1/4 brandy
- 1/4 seedless raisin
- 2 ground nutmeg
- 1
- 2
Instructions:
1. Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
2. Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
3. Preheat oven to 350 degrees.
4. Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
5. Add raisins and stir until combined.
6. Divide mixture between 2 prepared dishes, spreading evenly.
7. Sprinkle each with 1 teaspoon nutmeg.
8. Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
9. Bake until knife inserted in center comes out clean, about 1 hour.
10. Serve pudding warm with vanilla ice cream or whipped cream, if desired.
Title: Sparkling Cranberries
Ingredients:
- 2 cranberries
- 2 water
- 2 sugar
- sugar
Instructions:
1. mix water and sugar in a saucepan and simmer until sugar dissolves to make a simple syrup.
2. let the syrup cook a bit so it wont burst your cranberries, should be warm-hot, not so hot you can't touch it. pour over cranberries, cover and refrigerate overnight.
3. drain and toss in coarse sugar. work in small batches to avoid the sugar getting too damp. lay cranberries out on a cookie sheet to dry for a few hours.
4. toss in the regular sugar to take care of any damp spots.
5. serve on a cheese spread, in a bowl next to the christmas cookies, or on top of custards and puddings.
Title: Diabetic Shortbread
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 flour
- 1 3/4
Instructions:
1. Cream butter with sugar in mixing bowl til soft and fluffy.
2. Stir in rice flour and all purpose flour until blended.
3. Roll on lightly floured board.
4. Cut into 1 1/2" rounds.
5. Place on ungreased cookie sheets.
6. Prick with a fork (to form design if desired).
7. Bake 325F 25 mins til golden.
Title: No Kernel Caramel Puff Popcorn
Ingredients:
- 1 brown sugar
- 1 1/2 butter
- 1/2 vanilla
- 1/2 baking soda
- 1
- 1/2
Instructions:
1. Heat brown sugar, butter, and syrup on the stove and bring to a boil.
2. Boil for 2 minutes and remove from heat.
3. Stir in the baking soda and vanilla and dissolve.
4. In a separate large bowl mix the puff corn and the stove mixture.
5. Pour on a large cookie sheet.
6. Put in a 250 degree oven for 10 minute.
7. Stir it and bake for another 10 minute.
8. Stir one more time and bake for another 10 minute.
9. Pour it onto wax paper and let it cool.
10. Pull apart if needed and enjoy!
Title: Boston Cream Cake
Ingredients:
- 1 1/2 half-and-half cream
- 1 vanilla instant pudding mix
- 10 3/4 confectioners' sugar
- 3/4 hot water
- 2
- 4 -5
Instructions:
1. In a bowl, whisk together cream and pudding mix; let stand for 5 minutes.
2. Split cake into three horizontal layers.
3. Place bottom layer on a serving plate, top with half of the pudding.
4. Repeat layers.
5. Top with third cake layer.
6. In a small bowl, combine the confectioner's sugar, cocoa and enough water to reach a spreading consistency.
7. Spread over top of cake, letting glaze drizzle down the sides.
Title: Date Cake
Ingredients:
- 500 flour
- 400 sugar
- 1 egg
- 2 baking powder
- 375 butter
- 1 1/2 pitted dates
- 250 boiling water
- 5 baking soda
- 1 salt
- 45 butter
- 45 milk
- 45 sugar
Instructions:
1. Put dates in boiling water with baking soda and leave to cool.
2. Cream sugar, butter and vanilla extract.
3. Add egg and dates and mix in well.
4. Add all dry ingredients.
5. Place in prepared baking pan and ake at 180C for 45 minutes.
6. 5 minutes before cake comes out of oven, boil topping ingredients together for 3 minutes.
7. Stab cake with knife and pour topping over as it comes out of the oven.
8. Serve warm or cool.
Title: Sticky Date Toffee Pudding
Ingredients:
- 150 dates
- 75 unsalted butter
- 100 light brown sugar
- 3 eggs
- 175 plain flour
- 1/2 bicarbonate of soda
- 1 vanilla extract
- 100 unsalted butter
- 175 soft brown sugar
- 125
Instructions:
1. Preheat the oven to 180degree celsius.
2. Lightly grease 6 x 175ml ramekins.
3. Place dates in a pan with 200ml boiling water and summer for 10 minutes.
4. Place the rest of the ingredients (Except for the last 3 items) in a bowl and mix until well-combined. Add dates mixture and beat further until combined.
5. Spoon mixture into ramekins and bake for 15 minute.
6. Melt the last 3 items in a saucepan until sugar is dissolved. Bring to boil and remove from heat.
7. Spoon sauce over pudding for a decadent treat!