lumicero/recipes-ing2inst huggingface dataset:
Title: Perfect Roll out Sugar Cookie
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 3/4 salt
- 2 eggs
- 1 vanilla bean paste
- 1/2 all-purpose flour
- 1/4
- 3 3/4
Instructions:
1. Place the butter, brown sugar, granulated white sugar, and salt in the mixer and mix until completely incorporated together.
2. Add eggs, bean paste and extracts and mix until completely incorporated.
3. Add flour all at once and mix until completely blended. The dough will pull away from the sides of the bowl.
4. Separate the dough into two parts and roll each part between parchment paper. I roll mine 3/8 of an inch thick. You can roll however thick you want, but adjust the baking time if your cookies are rolled thinner than 3/8 of an inch.
5. Chill the rolled out dough in the refrigerator for about 3 to 4 hours.
6. Choose a cookie cutter and cut out your cookies into the desired shapes and place them on a cookie sheet lined with parchment paper and place that cookie sheet in the freezer for about 10 to 15 minutes.
7. Bake for 15 minutes in a 350 degree oven. You will know they are done when the gloss is gone off the top of the cookies.
8. Cool and eat plain or decorate with my awesome royal icing. It has a soft bite to it and an awesome taste.
Title: Chocolate Peanut Butter Cookies
Ingredients:
- 1 unsalted peanuts
- 6 creamy peanut butter
- 1 granulated sugar
- 3/4 unsalted butter
- 1/4 egg
- 1 vanilla
- 2 flour
- 1 1/4 salt
- 1/8 icing sugar
- 1 1/4 creamy peanut butter
- 1/4
- 8
Instructions:
1. Preheat the oven to 325*F.
2. Toast the peanuts in preheated oven for 10 to 12 minutes until golden brown. Cool to room temperature before finely chopping in a food processor fitted with a metal blade (about 20 seconds) or by hand with a cook's knife.
3. Melt the 6 oz of semi sweet chocolate in the top of a double boiler, stirring with a rubber spatula until smooth. Set aside.
4. Place 1 cup peanut butter, sugar and butter in a bowl and beat together until soft (about 2 minutes). Beat in egg and vanilla and continue to beat for 3 minutes until smooth.
5. Add the melted chocolate and chopped peanuts. Stir in the flour and salt until thoroughly combined.
6. Divide the dough into 2 equal portions. With both palms, roll each into 12 inch long X 1 1/2 inch in diameter cylinder on a clean, dry cutting board. Wrap each portion in plastic wrap and chill for 3 to 4 hours until very firm to the touch.
7. Remove from the fridge and discard the plastic wrap. cut each cylinder of dough into 24 individual 1/2 inch thick slices. Divide the slices onto 4 nonstick baking sheets, evenly spacing. Place the sheets on the top and center racks of a preheated oven and bake for 16 to 18 minutes, rotating sheets from top to center halfway through baking time and also rotating them 180 degrees.
8. Remove the cookies from the oven and cool to room temp on the cookie sheets, about 30 minutes.
9. for the topping place the 1 1/4 cups peanut butter and the icing sugar in a mixing bowl and beat together until fluffy.
10. Place a heaping teaspoon of creamy topping in the center of each cookie. Use a small spatula or knife to spread the topping evenly over the top of each cookie.
11. Melt the remaining semisweet chocolate in the top of a double boiler. Using a teaspoon, drizzle thin lines of melted chocolate over the top of each cookie.
Title: Chocolate Nemesis
Ingredients:
- 1 unsalted butter
- 12 bittersweet chocolate
- 5 eggs
- 1 sugar
- 7 water
Instructions:
1. Melt chocolate with butter in a large bowl oven a pot of simmering water. Remove from heat when the chocolate is just smooth.
2. While chocolate is melting beat the eggs with 1/3 cup of the sugar until tripled in volume. About 5 minutes.
3. Heat remaining sugar in a small sauce pan with the water. Stir into the chocolate mixture until combined. Let cool for 10 minutes.
4. Add chocolate to egg mixture a little at a time while beating on medium speed. Beat just until combined.
5. Pour batter into a 10 inch cake pan lined with parchment paper that has been greased with the butter wrapper.
6. Place pan in a larger pan and fill with enough very hot water to come about half way up the pan.
7. Bake at 300 for about 1 hour or until cake s just set.
8. Cool in the water bath for about 2 hours then run a thin knife around the edges of the cake before serving.
Title: Raspberry Streusel Squares
Ingredients:
- 1 1/2 all-purpose flour
- 6 confectioners' sugar
- 1/8 baking powder
- 1/4 unsalted butter
- 2/3 all-purpose flour
- 1 granulated sugar
- 1 unsalted butter
- 1/3 confectioners' sugar
- 1/4 half-and-half cream
- 1/3 milk
- 3/4
- 1 -2
- 1/8
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a 9-inch square baking pan with foil, and grease with unsalted butter or nonstick vegetable spray.
3. Crust: In a bowl, whisk together flour, confectioner’s sugar and baking powder until well combined.
4. Stir in almonds.
5. Using a pastry blender, fork or your fingers, cut in butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
6. Using the back of a spoon or your fingers, press crust evenly into the bottom of the prepared pan.
7. Filling: Stir raspberry jam to loosen it. Spread jam evenly over crust.
8. Topping: In a small bowl, whisk together flour and granulated sugar until well blended.
9. Stir in almond extract.
10. Using a fork or your fingers, work in butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
11. Crumble topping over top of jam.
12. Bake in preheated oven for 20 to 24 minutes or until lightly golden brown around edges.
13. Let cool completely in baking pan on a wire rack.
14. Using foil extensions, lift cooled squares from pan and place on a cutting board.
15. Fold down edges of foil away from sides.
16. If foil sticks, gently run knife blade between squares and foil to loosen.
17. Icing: In a small bowl, combine confectioner’s sugar, 1 tablespoon of the cream and the almond extract.
18. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork.
19. Add more cream as needed to achieve the right consistency.
20. Drizzle icing over cooled squares.
21. Let stand 20 minutes or until the icing is set.
22. Using a long serrated knife, cut into 1 1/2-inch squares.
23. Tip: Let icing set completely, then store squares between layers of wax paper in a tightly sealed container at room temperature for up to five days.
Title: Poached Pears With Gingerbread Cider Syrup
Ingredients:
- 3 apple cider
- 2 brandy
- 1/4 brown sugar
- 2 cinnamon sticks
- 6 whole cloves
- 3 lemon peel
- 1 1/2 fresh lemon juice
- 1 ground ginger
- 4 bosc pears
- ground cinnamon
Instructions:
1. Mix cider, brandy, sugar, cinnamon sticks, cloves, lemon peel, lemon juice, and ginger in deep 2-quart saucepan just large enough to hold the pears. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add pears; cover and simmer about 15 minutes or until just tender when pierced.
2. Remove pears from saucepan, reserving liquid. Stand pears upright in bowl; cool. Cover. Refrigerate until ready to serve.
3. Meanwhile, bring reserved liquid to boil in same saucepan. Cook on medium-high heat about 15 minutes or until syrupy. Strain and cool. Cover. Refrigerate until ready to serve.
4. To serve, stand pears on individual dessert plates. Spoon some of the syrup over each pear. Sprinkle lightly with cinnamon.
Title: Pig Cake
Ingredients:
- 18 eggs
- 4 margarine
- 1/2 mandarin oranges
- 11 vanilla extract
- 1 crushed pineapple
- 1 vanilla instant pudding mix
- 3 1/2 confectioners' sugar
- 1/2
- 4
Instructions:
1. Combine cake mix, eggs, margarine, mandarin oranges and vanilla in mixer bowl. Beat for 4 minutes. Pour into greased and floured 9x13-inch pan. Bake at 350 for 25 to 30 min or until cake tests done.
2. Drain pineaple, reserving juice. Blend reserved juice and pudding mix in bowl. Mix in confectioners' sugar. Stir in pineapple. Fold in whipped topping. Spread over cooled cake. Chill in refrigerator.
Title: FINALLY..........MOIST CARROT CAKE
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 vanilla
- 2 flour
- 2 1/2 cinnamon
- 2 baking soda
- 2 salt
- 1/2 walnuts
- 1 carrot
- 1 flaked coconut
- 1 crushed pineapple with juice
- 1 cheese
- 8 butter
- 1/4 powdered sugar
- 3
Instructions:
1. Mix sugar, oil, eggs,& vanilla, Then add& mix walnuts, carrots, coconut, pineapple, flour,cinnamon,baking soda,& salt.
2. Pour in a greased and floured 9 x 13 inch pan.
3. Bake for 1 hour at 325.
4. Frosting: Cream butter and cream cheese, add powdered sugar and blend really well.
5. (sometimes it takes a little longer to bake than the recipe says).
Title: Chocolate Angel-Food Cake
Ingredients:
- 3/4 cake flour
- 1/3 cocoa powder
- 1 instant espresso
- 1 1/2 instant coffee powder
- 12 sugar
- 1 cream of tartar
- 1/4 salt
- 1 vanilla extract
Instructions:
1. Heat oven to 325°F.
2. Combine flour, cocoa, espresso powder, if using, and 3/4 cup of the sugar.
3. Beat egg whites with cream of tartar and salt until whites hold soft peaks.
4. Gradually beat in remaining 3/4 cup sugar and continue beating until whites hold stiff peaks.
5. Beat in vanilla.
6. Gently fold in flour mixture, being careful not to over mix.
7. Pour batter into an ungreased 10-inch tube pan.
8. Run a knife or spatula through batter to release any air bubbles.
9. Bake until a toothpick stuck into the center comes out clean, about 45 minutes.
10. Invert pan over a bottle and cool completely, about one hour.
11. Run a knife around edge of pan to release cake.
12. Enjoy.
Title: Chocolate Mixed Nut Bread Pudding
Ingredients:
- 1/2 butter
- 1 eggs
- 2 egg substitute
- 1/2 vanilla extract
- 2 sugar
- 1/4 heavy cream
- 1 chocolate chips
- 1/2
Instructions:
1. Melt the butter in a non-stick pan.
2. Add the cubed bread, and stir until soaked in the butter.
3. Remove the bread from the pan once browned.
4. In a separate bowl, add eggs, vanilla, sugar, and cream and mix well.
5. Add the bread, nuts, and chocolate to the egg mixture and combine well.
6. Grease the bottom and sides of a 9 or 10-inch glass pie plate.
7. Pour the mixture into the pie plate and let sit for 30 minutes until most of the liquid is absorbed.
8. Bake for 40 minutes or until set.
9. Serve warm a coop of good quality vanilla ice cream.
Title: Cardamom Vanilla Sugar Cookies
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 2/3 salt
- 2 ground cardamom
- 1/2 butter
- 3 coconut oil
- 1 butter
- 2 sugar
- 1 eggs
- pure vanilla extract
Instructions:
1. In a medium bowl, whisk together the flour, baking powder, salt & cardamom. Set aside.
2. In a large mixer bowl, cream together the butter, coconut oil and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs and vanilla until smooth.
4. Mix in the flour mixture until just combined. Divide the dough in half and shape each half into a log (about 2 to 2 1/2 inches thick) and roll in plastic wrap or parchment. Place in the fridge to chill for at least an hour (or overnight -- this would be a great place to freeze the dough logs for a future treat. Just thaw them overnight in the fridge and bake as usual!).
5. When you're getting ready to bake, preheat the oven to 375ºF. Line a few baking sheets with parchment paper. Take each roll out of the fridge, slice into rounds about 1/2" thick and place on the baking sheets about 1 inch apart.
6. Bake until just barely golden brown on bottom, about 8-10 minutes.
Title: Swedish Spritz (Spritskransar)
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 flour
- 1
- 1/2
- 2
Instructions:
1. Cream butter and sugar very well.
2. Add egg yolk and extract.
3. Stir in almonds and flour a little at a time until dough is smooth and not too firm.
4. Shape with a cookie press into rings or “S” shapes on buttered cookie sheets.
5. Bake at 375 for 8-10 minutes till golden yellow in color.
6. Let cookies cool on sheet.
Title: Flan Cubana
Ingredients:
- 3 eggs
- 1 evaporated milk
- 1 water
- 6 Grand Marnier
- 3 cream of coconut
- 3 1/2 sugar
- 3/4
Instructions:
1. Blend eggs, milks, water, Grand Marnier and cream of coconut together in a blender about
2. 1 minute.
3. Prepare to bake by putting 3/4 cup of sugar in a round mold which is 9 inches in diameter and 2 inches high.
4. Melt sugar until light brown in color.
5. When it is melted, turn the mold so that the caramelized sugar coats the bottom and sides of the mold.
6. Pour flan into the coated mold.
7. Place the mold into a larger pan which has hot water poured into it until the water reaches about half way up the side of the flan mold (about 1 inch).
8. Bake in a 350 degree F. oven for about 30 minutes.
9. It will be done when a knife inserted into the center of the flan comes out clean.
10. Cool flan.
11. Put flan in refrigerator until ready to serve.
12. Reverse mold onto a platter to serve.
Title: Apple Mexi Crisp With a Twist
Ingredients:
- 6 flour tortillas
- 1 cheddar cheese
- 8 sugar
- 1 cinnamon
- 1
Instructions:
1. Take your flour tortillas and fry them in some oil until nice and brown.
2. After you fry them immediately sprinkle with the cinnamon and sugar until well coated on both sides.
3. Put a nice dollop of the warmed apple pie filling over the tortilla and spread it around and sprinkle some cheese on top.
4. Sprinkle red hots all over and enjoy.
5. There is something about the cheese, apple pie filling and red hots that just make you feel soooo good.
Title: World's Greatest Sugar Cookies
Ingredients:
- 1 sugar
- 2 eggs
- 2 baking powder
- 2 flour
- 6 -8 buttermilk
- 1 baking soda
- 1 salt
- 1
- 1/2
Instructions:
1. Cream Crisco and sugar together.
2. Add all other ingredients except flour.
3. Slowly add flour until you can handle it enough to roll out on a floured surface (Dough can also be used for filled cookies).
4. Cut dough with cookie cutters into fun shapes.
5. Bake at 350 degrees F for 8-10 minutes.
6. Don't overcook.
7. They will look pretty lightly colored when done.
8. If they start to brown, you've cooked them too long and they won't be soft.
Title: Cloudy Cookies
Ingredients:
- 1/2 berries
- 1
- 23
- 1
Instructions:
1. Lay out all the cookies on a dish.
2. Put wipped crem on the cookies.
3. Put M&M's on each cookie.
4. Put in fridge for 45 minutes.
5. Put berries on.
6. EAT.
Title: White Scratch Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/3 sugar
- 3 baking powder
- 1/2 salt
- 1/2 shortening
- 1 milk
- 1 vanilla
- 2 eggs
Instructions:
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
2. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
3. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
4. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
6. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
7. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
Title: Coon Hunters Cake
Ingredients:
- 1 coconut
- 2 self rising flour
- 2 sugar
- 2 eggs
- 1 baking soda
- 1 walnuts
- 1 vanilla
- 1 confectioners' sugar
- 1 1/2 cream cheese
- 1 butter
- 1/2 walnuts
- 1/2
Instructions:
1. Mix all cake ingredients well and pour into a floured and greased 9x13x2-inch pan.
2. This will be a thin batter and you will think you have done something wrong but it will be okay.
3. Icing: Cream cheese and butter.
4. Add sugar and nuts.
5. Mix well and pour over cake while hot.
Title: Profiteroles
Ingredients:
- 2 butter
- 150 margarine
- 4 water
- 3 flour
- 150 eggs
Instructions:
1. Warm the water and butter, until the butter melts. Then bring to a boil.
2. Remove from heat and stir in flour.
3. Return to heat and stir until the dough forms a ball.
4. Place in a larger bowl to allow to cool.
5. Beat the eggs in thoroughly.
6. Heat oven to 400°F Grease baking tray and run under cold tap to leave a thin film of water. Place quarter sized drops of the dough onto baking tray.
7. Bake for 20-25mins until risen, firm and golden. Place slits to allow profiteroles to vent.
8. Fill with whipped cream and serve with your favorite chocolate sauce.
Title: Blue Angel Cake
Ingredients:
- 1 3/4 fresh lemon juice
- 2 vanilla
- 3/4 sugar
- 1 1/2 cake flour
- 1 salt
- 1 cream of tartar
- 1 sugar
- 1 blue curacao
- 1/4
- 3
Instructions:
1. Preheat the oven to 325 degrees. In a large bowl, bring the egg whites to room temperature. In a small bowl, combine 1 tablespoon water, the lemon juice and vanilla; set aside. Sift into another bowl 1/2 cup sugar, the flour and salt.
2. With an electric mixer, whip the egg whites for 1 minute. Add the water mixture and cream of tartar. Whip at high speed until the egg whites are fluffy. Gradually beat in the remaining sugar, beating until the mixture holds a stiff, mounded peak. (Do not overbeat; the mixture should not look dry.).
3. Sift half the flour mixture over the whites and fold in with a wide rubber spatula. Repeat with the remaining flour mixture.
4. Spoon the batter into a 10-inch tube pan with a detachable bottom and smooth the top. Bake until the top is golden and springs back, 40 to 45 minutes.
5. Cool the cake upside down for about an hour, centering it over a large bottle. Run a knife around the cake edges, inner and outer, and, holding the tube, remove the cake. Run a knife between the cake and the bottom of the pan and invert the cake onto a cutting board. Using a large serrated knife, cut the cake horizontally into thirds.
6. Using an electric mixer, whip the cream at high speed until thickened. Gradually whip in sugar. When soft mounds begin to form, beat in the Curaçao until the icing is firm.
7. Assemble the cake on a serving dish, spreading the icing between the layers, then over the sides and top. Chill until ready to serve. YIELD. 10 servings.
Title: Classic Sabayon and Zabaglione
Ingredients:
- 4 sugar
- 3/4 dry white wine
- 3/4 Grand Marnier
- 2
Instructions:
1. In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine.
2. Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy.
3. Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately.
4. For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala.
Title: Lemon Poppy Seed Sandwich Cookies
Ingredients:
- 2 fresh cranberries
- 1/4 water
- 1/4 sugar
- 15 unsalted butter
- 1/2 confectioners' sugar
- 4 -5 lemons
- 1 vanilla extract
- 1 poppy seed
- 2 3/4 flour
- 1/4 salt
Instructions:
1. For the filling: Combine the cranberries, water or juice and the sugar in a medium saucepan over medium-high heat. Stir until the sugar has dissolved. Once the liquid has come to a boil and the berries have popped, reduce the heat to medium-low and cook for 4 or 5 minutes, stirring occasionally, until slightly thickened. Remove from the heat and transfer to a blender or bowl of a food processor; let cool for 10 minutes, then puree until almost smooth. Strain out or remove any whole bits, then cover and refrigerate until ready to use.
2. For the cookies: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to blend, then on medium-high speed for about 3 minutes, until light and fluffy. Reduce the speed to low, then add the lemon zest, vanilla extract and the tablespoon of poppy seeds, beating to incorporate.
3. Combine the flour and salt in a bowl or on a sheet of wax paper. Add to the butter-sugar mixture and beat on low speed just until a dough forms into large clumps (on the way to becoming a ball).
4. Divide in half; wrap each half in plastic wrap and refrigerate for 20 minutes.
5. When ready to bake, preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silicone liners.
6. Lightly flour a work surface, or place the dough between sheets of plastic wrap or parchment paper. Divide each portion in half (again, to form quarters of dough). Working with one quarter at a time, roll out the dough to a thickness of 1/16 inch (or as thin as possible). Use a 3- to 3 1/2-inch cookie cutter to cut out 12 cookies, or a 2 1/2-inch cookie cutter to cut out 18 cookies, transferring them to the baking sheets with an offset spatula. It's best to re-roll the dough only once.
7. Sprinkle the cut-out cookies lightly with poppy seeds. Bake for 11 to 13 minutes, or until just set but not browned. Let cool on the baking sheet while you roll and cut out the remaining portion of dough, using the same-size cookie cutter to make 12 large or 18 medium cookies. If desired, use a smaller cookie cutter to create a center "window" in each of these cookies so the filling will show through. (Bake the mini rounds as well.) Sprinkle the cookies lightly with poppy seeds. Repeat the baking and cooling steps.
8. At this point, the cookies can be frozen until they are assembled into sandwiches.
9. Spread the first batch of cookies with a thin layer of homemade or store-bought cranberry jam, leaving a narrow margin at the edges. Top with the cooled cookies from the second batch, pressing together gently to form cookie sandwiches. Store in an airtight container for up to 3 days.
Title: Strawberries Marsala
Ingredients:
- 2 strawberries
- 1/4 sugar
- 1/4 sweet marsala wine
Instructions:
1. Toss together strawberries, sugar, and Marsala until sugar is dissolved.
2. Let macerate at room temperature, tossing occasionally, 30 minutes before serving- save it for a week and it tastes awesome!
Title: Cornstarch Custard Pudding
Ingredients:
- 1/2 sugar
- 1/3 cornstarch
- 1/2 salt
- 4 milk
- 2 eggs
- 1 vanilla
Instructions:
1. Mix sugar, cornstarch and salt in double boiler.
2. Gradually stir in milk, stir well.
3. Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
4. Cover and let cook for ten minutes.
5. Beat 2 eggs with an electric beater.
6. Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
7. Repeat 3 times.
8. Stir well and cook for 2 more minutes.
9. Remove from heat.
10. When slightly cooled, stir gently, and add vanilla.
Title: Cherry Crunch
Ingredients:
- 1 cherry pie filling
- 1 lemon juice
- 1 butter
- 1/2
Instructions:
1. Put cherries in a 9" square pan.
2. Sprinkle with lemon juice.
3. Combine dry cake mix and melted oleo - mixture will be crumbly.
4. Sprinkle over pie filling.
5. Bake at 350 for 40-45 minutes, until golden brown.