lumicero/recipes-ing2inst huggingface dataset:
Title: Lisa's Strawberry Delight
Ingredients:
- 1 self rising flour
- 3 sugar
- 1/2 butter
- 1/4 pecans
- 1 sugar
- 1 cream cheese
- 1 Cool Whip
- 1 fresh strawberries
- 4 cornstarch
- 2 water
- 2 strawberry Jell-O gelatin dessert
Instructions:
1. Mix the first 3 ingredients together for the crust then mix in pecans.
2. Use a 9x13-inch pan; spray with nonstick spray and then press crust mixture in the bottom of the pan evenly.
3. Bake for 10 to 15 minutes at 350°F.
4. Let crust cool completely.
5. For Filling: Whip cream cheese and sugar together; add Cool Whip and mix until light and fluffy.
6. Spread over your crust and chill until you are ready to place your strawberries on top of the filling.
7. Wash and slice your fresh strawberries and place then over the top of your filling.
8. Cook first 3 ingredients together on stove top until thick (you may have to add a little more cornstarch to make sure mixture gets thick). Stir in your strawberry Jello and pour over your fresh strawberries and cream cheese filling.
9. Let chill for 3-5 hours.
10. Slice and serve with a little Cool Whip on top with a slice of fresh strawberry for garnish.
Title: Winter Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/4 marshmallow creme
- 2 berry blue gelatin mix
- 1 hot water
- 1
Instructions:
1. Decorating Ideas: Trees made from Bugle (horn shaped corn snacks) and pretzel trunks Marshmallow snowmen sporting gumdrop hats and noses and fruit by the foot chewy fruit snack roll scarves Teddy Grahams with chewing gum skates, gummy ring inner tubes or gum stick toboggans Ice Teddy Grahams with Mittens, Scarves, and Earmuffs.
2. Bake cake as directed on package in 2, 9 inch round pans, using water, oil, and eggs.
3. Cool 15 minutes.
4. Remove from pans; cool 20 minutes or until completely cooled.
5. Freeze one layer for at least 20 minutes.
6. In medium bowl, combine frosting and marshmallow creme, beating until smooth.
7. Place room temperature cake layer, rounded side down, on serving plate.
8. Frost top of cake.
9. Place frozen cake later, rounded side up, on cutting board.
10. To make pound in cake layer, use small sharp knife to cut out an irregular 6x4 oval shaped hole, no closer than 1 1/2 inches from the edge of the cake.
11. Remove oval piece from cake.
12. Place frozen cake layer, rounded side up, on top of frosted cake layer.
13. Frost side and top of cake.
14. Thickly frost inside of the pond being sure to seal completely.
15. Cut oval piece in half lengthwise.
16. Place 1 half on top of cake close to the pond for sliding hill.
17. Secure by inserting pretzels into the hill.
18. Frost hill.
19. Use other half to feed anxiously watching child Prepare jello as directed for speed set using the hot water and ice cubes.
20. Carefully spoon slightly thickened gelatin into the pond to within 1/4 inch of the top of cake.
21. Decorate as you desire, using ideas mentioned.
Title: Cool Lemon-lime Sheet Cake
Ingredients:
- 1 egg
- 1 lime Jell-O gelatin
- 1 boiling water
- 1/2 water
- 1 lemon pudding mix
- 1 milk
- 2
Instructions:
1. Bake the lemon cake mix as per instructions in a 13" x 9" pan.
2. Cool.
3. While cooling, mix the lime jello with the boiling water to dissolve completely, then add the cool water.
4. Cool jello but do not allow mixture to get too thickened before doing the next step.
5. It has to be able to pour easily.
6. Make holes in the cake 1" apart over the whole surface (yes all the way to the bottom of the pan!).
7. I use the handle of a wooden spoon, round and maybe 1/4" in diameter.
8. Pour the lime jello into the holes with a teaspoon.
9. Use all the jello, even if you have to do the holes more than once.
10. Cover with plastic wrap and refrigerate until cold.
11. Beat the dry lemon pudding mix, dry whipped topping mix and milk with an electric mixer (on high after the ingredients are blended) until light and fluffy.
12. Frost the cake and refrigerate until ready to serve.
Title: Hill's Frosted Mayo Cake
Ingredients:
- 1 sugar
- 2 flour
- 4 baking soda
- 1 salt
- 1/2 vanilla
- 1 mayonnaise
- 2/3 water
- 1 powdered sugar
- 1 butter
- 1 1/4 milk
- 4
- 1/4
Instructions:
1. Sift together the first 5 dry ingredients. Add the vanilla, mayo and water to dry mixture - mix well.
2. Pour into a 9x13 inch greased pan. Bake at 350 degrees for 30 minute.
3. In a saucepan bring the butter, cocoa and milk to a boil and continue to boil for 3 minutes - stirring constantly. Pour over the powdered sugar and stir well. Let cool and then frost cool cake.
Title: Nut Butter Gems
Ingredients:
- 1 all-purpose flour
- 1 baking soda
- 1/8 salt
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1/2 unsalted butter
- 1 smooth cashew butter
- 1 egg
- 1/2 vanilla extract
- 6 bittersweet chocolate
- 6 unsalted butter
- 6
Instructions:
1. Preheat oven to 375°F at least 15 minutes before baking time.
2. Food processor method:
3. Into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly.
4. Process the sugars for several minutes until very fine.
5. Cut the butter into a few pieces and add it with the motor running.
6. Add the peanut butter and process until smooth and creamy.
7. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
8. Add the flour mixture and pulse in just until incorporated.
9. Electric mixer method or by hand:
10. Soften the butter to a cool room temperature.
11. In a small bowl, sift together the flour, baking soda, and salt.
12. Whisk to combine.
13. In a mixing bowl, beat the sugars until well mixed.
14. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
15. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
16. Gradually beat in the flour mixture just until incorporated.
17. Both methods:
18. Scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight.
19. Measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons) and roll it to shape 1-inch balls.
20. Place the balls 1 1/2-inches apart on ungreased cookie sheets.
21. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
22. Bake for 10 to 12 minutes or until lightly browned and set.
23. For even baking, rotate the cookie sheet front to back halfway through baking.
24. Cool the cookies on the sheets for a few minutes or until firm enough to lift.
25. Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
26. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
27. Fill the centers with milk chocolate toppings.
28. While the cookies are baking, prepare the chocolate topping, melt the chocolates.
29. Whisk in the softened butter.
30. The mixture will thicken immediately.
31. Do not over whisk.
32. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies.
33. Allow the chocolate to set until firm before storing the cookies in airtight containers.
Title: Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh
Ingredients:
- 200 dark chocolate
- 200 butter
- 200 chestnuts
- 200 sugar
- 200 milk
- 3 eggs
- 1 brandy
- 2 pure vanilla extract
- 1 instant coffee granules
- 200 confectioners' sugar
- 2 brandy
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 150C
2. Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
3. Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
4. Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
5. Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
6. Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
7. Leave to cool in the pan then cover and transfer to the fridge.
8. Next day Whip the cream adding the brandy and sugar.
9. Turn the cake out, split and fill with cream.
10. Keep refrigerated until ready to serve.
Title: Noble's Worlds Best Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 1 egg
- 3/4 all-purpose flour
- 3 1/2 baking soda
- 1 salt
- 1 vanilla
- 1 oatmeal
- 1 coconut
- 1 pecans
- 1/2
Instructions:
1. Cream butter and sugar.
2. Beat in egg, oil and vanilla.
3. Sift flour, soda, and salt and mix into cream mixture.
4. Stir in remaining ingredients.
5. Form into balls (size of walnut).
6. Place on ungreased cookie sheet.
7. Flatten with fork.
8. Bake@ 350 degrees F for 8-10 minutes.
Title: Vinny and Joe's Peanut Butter Brownies
Ingredients:
- 1 1/2 Splenda granular
- 1 egg
- 1
Instructions:
1. Mix all ingredients.
2. Spread in a 9x9 inch pan.
3. Bake for 20 minutes for 350 degrees.
Title: Lemon-cream Spice Cake
Ingredients:
- 1 walnuts
- 1 cream cheese
- 8
- 3/4
Instructions:
1. Preheat oven to 350.
2. Grease a 15 1/2 x 10 1/2" jellyroll pan, line it with parchment and grease the parchment.
3. Prepare gingerbread as directed on the box for a cake.
4. Stir in the walnuts and spread the batter in the pan.
5. Bake 10 to 11 minutes or'til a toothpick inserted in the center comes out clean.
6. Cool cake in the pan on a wire rack.
7. When the cake is cool, prepare the lemon-cream filling as follows:
8. Beat cream cheese in a bowl with a mixer at medium speed until it's smooth.
9. Add the lemon curd and and beat just'til blended.
10. (DON'T overmix-- this will make the filling too loose.).
11. To assemble the cake invert it onto a large cutting board and peel off the parchment.
12. Cut the cake crosswise into 4 equal rectangles and place 1 rectangle on a platter.
13. Top with one fourth (a heaping 1/3 cup) of the lemon filling, and repeat with remaining cake rectangles and lemon filling.
14. If not serving right away cover loosely with plastic wrap and refrigerate up to 2 days.
Title: Raspberry Pudding Parfaits
Ingredients:
- 2 milk
- 1 vanilla instant pudding mix
- 1 fresh raspberry
- 1
Instructions:
1. In a bowl, beat milk and pudding mix for 2 minutes on low speed. Fold in the 1 cup of whipped topping.
2. Spoon a third of the pudding into 6 parfait glasses. Set aside 6 raspberries for garnish; divide half of the remaining berries over the pudding. Repeat layers. Top with pudding and garnish with reserved berries.
Title: Peanut Butter Chocolate Banana Split Pudding, No Added Sugar
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2 skim milk
- 2 bananas
- 4 Cool Whip Free
- 8
- 6
Instructions:
1. Prepare the pkg of pudding as directed.
2. Put it aside to set and while it's setting prodeed to.
3. Slice each banana in half across the center.
4. Split each half lenght wise and place on plate.
5. Spread one tablespoon of peanut butter into each split banana banana.
6. Place 1/2 cup of pudding on each.
7. Place 2 tbsps Cool Whip on each.
8. Sprinkle each with 1 1/2 tbsp of the nuts if using.
Title: Angel Wings
Ingredients:
- 3/4 granulated sugar
- 2 lemon zest
- 2 puff pastry
- 1 unsalted butter
- 1/2 sugar
- sugar
Instructions:
1. Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.
2. Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.
3. Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.
4. Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.
5. Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.
6. Store cookies in a tightly sealed container for up to 3 days.
Title: Yeo Valley Lemon Drizzle Cake/Muffins
Ingredients:
- 125 butter
- 150 caster sugar
- 200 plain flour
- 1 bicarbonate of soda
- 3 eggs
- 150 yogurt
- 1 lemon
- 150 icing sugar
- 1 lemon
- water
Instructions:
1. Preheat the oven to 190*C/375*F/Gas mark 5.
2. Beat together the butter and sugar until light and creamy.
3. Add the eggs one at a time beating well between additions.
4. Sieve the flour and bicarbonate together. Add alternate spoons of yogurt and flour mix and blend gently between additions.
5. Finally stir in the lemon zest and juice.(add poppy seeds now too if using) Pour into a greased and floured 18cm cake tin. Bake for 40-45 minutes until well risen and golden brown.
6. Or a 12 pan muffin tray and bake for about 25 minutes.
7. While the cake is baking prepare the icing, stir the lemon juice into the icing sugar to make an icing that coats the back of the spoon.
8. Just before the cake is baked warm the icing gently to approx 40°C Remove the cake from the oven, and remove from the tin. Prick the surface of the cake with a fork and pour over the warmed. drizzle icing. Allow to cool.
Title: Philly Cheesecake Party Pops
Ingredients:
- 2 eggs
- 750 Philadelphia Cream Cheese
- 3/4 sugar
- 1 vanilla
- 550 white chocolate chips
- 550
- 42
Instructions:
1. Heat overn to 325°F.
2. Line 13x9 inch pan with foil, with ends extending over sides. Process first 4 ingrediants in food processor until well blended. Pour into prepared pan.
3. Bake 35 min or until centre is set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into 42 squares. Roll each square into ball; place on parchment paper covered baking sheet. Insert 1 lollipop stick into cetnre of each. Freeze 4 hours.
4. Melt chocolates in separate bowls. Dip 21 lollipops in dark chocolate, returning to baking sheet. Repeat with remaining lollipops and white chocolate. Drizzle remaining melted chocolate of contrasting colour over lollipops.
5. Refrigerate 1 hour or so until chocolate is firm.
Title: Banana Whip for One
Ingredients:
- 1 miniature marshmallow
- 1/4 milk
- 1/2 banana
- 1/4 vanilla extract
- 1/8 graham cracker crumbs
- 1/3 pecans
- 1
Instructions:
1. Combine marshmallows and milk in a small saucepan.
2. Cook and stir over low heat until the marshmallows are melted.
3. Remove from heat and set aside to cool.
4. Fold in half of the whipped cream.
5. Add diced banana and vanilla extract.
6. Spread graham cracker crumbs in bottom of a 2 cup serving dish.
7. Top with banana mixture and remaining whipped cream.
8. Chill for at least 30 minutes.
9. Sprinkle with chopped toasted pecans just before serving.
Title: Rolled Molasses Cookies (Gingerbread)
Ingredients:
- 3 1/2 flour
- 1/2 whole wheat flour
- 1/2 baking soda
- 1 1/2 ginger
- 1/2 clove
- 1/2 nutmeg
- 1/8 allspice
- 3/4 butter
- 1 sugar
- 1 molasses
- 2 water
- 2 rum
- 1 powdered sugar
- 2 vanilla
- milk
Instructions:
1. Combine dry ingredients.
2. In mixing bowl beat the butter and sugar until fluffy.
3. Add the dry ingredients alternately with the molasses and water, beating well.
4. Chill 2 hours.
5. Roll dough on a floured board to an 1/8th inch thick.
6. Cut out with a 4 or 5 inch gingerbead man cutter.
7. Bake on a greased cookie sheet at 375 degrees for about 8 minutes.
8. Cool on pan 1 minute, then cool on a wire rack completely before icing.
9. For icing: stir together the powdered sugar and vanilla and add just enough milk to make the icing spreading or piping consistency.
Title: Balsamic Berries
Ingredients:
- 4 strawberries
- 1 sugar
- 1/4
Instructions:
1. Wash and Dry and Hull Berries.
2. Quarter.
3. Put in large bowl add sugar and vinegar.
4. Toss.
5. Chill 1 hour.
6. Spoon into bowl.
Title: Escalloped Pineapple
Ingredients:
- 3/4 butter
- 2 margarine
- 2 sugar
- 1/2 eggs
- 2 half-and-half
- 1 pineapple tidbits
Instructions:
1. Cream together butter and suger.
2. Add eggs and half and half.
3. Add pineapple and bread crumbs.
4. Pour into a greased casserole dish.
5. bake at 350°F for about 40 minutes.
Title: Rainbow Cupcakes
Ingredients:
- 19 1/2 eggs
- 3 water
- 1/3
- 1
- 6
- 8
Instructions:
1. Mix the cake batter according to package directions.
2. Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want for your cupcakes.
3. Add a generous amount of gel food coloring to each bowl until you have a vibrant batter.
4. I usually mix 7 bowls - red, orange, pink, yellow, green, blue, and purple.
5. Line your muffin tin with paper cups and then begin spooning the colored batter into the cups.
6. Add batter color by color, one tablespoon of red in each of the cups, then added a tablespoon of orange on top of the red, and so on until all colors were used. The colors will not "leak".
7. Fill the cups approximately 2/3 full of batter.
8. Bake as directed on the box.
9. Allow the cupcakes to cool completely, and frost to your liking.
10. I used whipped cream cheese frosting to give the cupcakes a "cloud" effect.
Title: Honey-Gingerbread Cookies
Ingredients:
- 5 1/2 all-purpose flour
- 1 baking soda
- 1 1/2 salt
- 4 ground ginger
- 4 ground cinnamon
- 1 1/2 ground cloves
- 1 nutmeg
- 1 unsalted butter
- 1 granulated sugar
- 2 eggs
- 1 honey
- 1/2 unsulphured molasses
Instructions:
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with).
4. Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Let cookies stand at room temperature until set, at least 2 hours or overnight.
Title: Sticky Maple Pecan Baked Apples With Toffee Fudge Sauce
Ingredients:
- 6 cooking apples
- 125 unsalted butter
- 150 light muscovado sugar
- 150 brandy
- 1 maple syrup
- 100 pecans
- 6
- 125
Instructions:
1. Preheat the oven at gas mark 4/180°C/375°F.
2. Core the apples and, with a sharp knife, cut a line round the middle of them.
3. Put them in a roasting tin & press the butter, sugar & pecan nuts, alternately, in to the holes and press any excess on top.
4. Put the Calvados, brandy or apple juice with the lemon juice and maple syrup into the tin.
5. Put them into the oven and cook for about 40 to 50 minutes or until tender.
6. Then take the tin out of the oven, remove apples to a plate or dish and pour the cooking juices and liquid into a saucepan. (Making sure, the nuts are not included - strain them out and put them back with the apples).
7. When you want to eat pudding, put the saucepan on a high heat on the hob. Let bubble until reduced and thickened; it should be like a thick sticky syrup.
8. Stir in the cream and let bubble again for a few minutes; pour this sticky toffee sauce over the apples and serve with an extra dollop of fresh cream or vanilla ice cream.
Title: Snowman Cups
Ingredients:
- 4 milk
- 2 chocolate pudding mix
- 20 Cool Whip Topping
- 2
Instructions:
1. Pour milk into large bowl.
2. Add dry pudding mixes and half of cookies.
3. Beat with wire whisk 2 minutes.
4. Let stand 5 minutes.
5. Spoon half of cookies into bottoms of 10 (6 oz.) paper or plastic cups; top with pudding mixture.
6. Drop spoonfuls of the whipped topping onto desserts to resemble snowmen.
7. Decorate with gels for the eyes, nose and scarves.
8. Store in refrigerator.
Title: Pineapple Upside-Down Cake
Ingredients:
- 2 butter
- 1/3 margarine
- 1 brown sugar
- 1 water
- 4 pineapple slices
- 1 1/3 maraschino cherries
- 2/3 all-purpose flour
- 2 granulated sugar
- 1 baking powder
- 2/3 egg
- 1/4 milk
- 1 butter
- margarine
- vanilla
Instructions:
1. Preheat oven to 350 F (180 C). Put the 2tbsp butter in a 9" round pan and put pan in the oven while preheating to melt the butter. Remove from oven and stir in the brown sugar and water.
2. Arrange pineapple slices over top and place a halved cherry, cut side down, in the centre of each slice.
3. In a medium bowl, mix together flour, sugar and baking powder.
4. In a large mixer bowl, combine egg, milk, butter and vanilla, beating on low speed until blended. Beat in flour mixture on medium speed for 2 to 3 minutes, until thoroughly combined. Spoon into baking pan over the fruit, spreading evenly.
5. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean and dry. Let cool in pan on a wire rack for 5 to 10 minutes, loosen around the side with a knife and then invert onto a serving plate. Best when served slightly warm.
Title: Sweetened Condensed Caramel Chocolate Fondue
Ingredients:
- 3 sweetened condensed milk
- 1
Instructions:
1. Within a medium saucepan, melt the chocolate, caramel topping, and condensed milk.
2. Pour into serving bowl or small dipping cups along with "dipping" foods and enjoy!