lumicero/recipes-ing2inst huggingface dataset:
Title: Cream Cake With Fresh Strawberries
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 2 baking powder
- 1 1/2 sugar
- 2 1/2 eggs
- 2 strawberry
- 1
Instructions:
1. Preheat oven to 325°. Grease a 9- by 13-inch pan. In a large bowl, mix flour, salt, baking powder, sugar, 1 1/2 cups cream, and eggs until smooth, creamy, and quite thick.
2. Pour batter into pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool at least 30 minutes before serving.
3. Meanwhile, in a large bowl, toss strawberries with sugar to taste and let stand for at least 20 minutes. Whip remaining cup cream to soft peaks. Serve cake topped with strawberries and their juices and whipped cream.
Title: Grand Marnier Cake II
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 sour cream
- 1 orange, zest of
- 1/4 Grand Marnier
- 1/4 sugar
- 1/3
- 1/2
- 2
Instructions:
1. Cream butter and sugar.
2. Beat in egg yolks.
3. Add flour, baking powder and baking soda alternately with sour cream, beating until smooth.
4. Stir in orange rind and chopped almonds.
5. Fold in stiffly beaten egg whites.
6. Pour into buttered 9-inch tube pan.
7. Bake in moderate 350 degree Fahrenheit oven about 50 minutes.
8. Mix orange juice, Grand Marnier, and sugar together; spoon over hot cake in pan.
9. Decorate top with almonds.
10. Cool before removing from pan.
Title: Banana Tart Tatin With Macadamia Nuts and Chocolate Sauce
Ingredients:
- 1 frozen puff pastry
- 4 butter
- 6 granulated sugar
- 5 bananas
- 3 dark rum
- 1/4 heavy cream
- 3/4 vanilla extract
- 1/2
Instructions:
1. TATIN:
2. Preheat oven to 400ºF.
3. On a lightly floured work surface, roll the puff pastry to a thickness of 1/8". Using a plate or cake pan as a guide, trim the pastry to form a 10" circle. Transfer pastry to a plate or small baking sheet and refrigerate while you prepare the bananas.
4. Place an ovenproof 10" saute pan over medium-low heat amd add the butter to the pan. Once the butter is melted, sprinkle the sugar evenly over the bottom of the pan. Cook the butter and sugar until the butter begins to brown, about 3 minutes.
5. Add the bananas to the pan and arrange them in a tight, even single layer. Cook the bananas without turning, for 2 minutes.
6. Take the pan off heat and add rum to the pan. Raise the heat to medium-high and cook the bananas for an additional 2 minutes.
7. Lay the cold puff pastry over the bananas and cut several slits in the pastry to allow the steam to escape.
8. Transfer the pan to the oven and bake until the puff pastry is golden and puffed, about 15 minutes.
9. WORKING VERY CAREFULLY, invert the tart onto a large serving plate and slice into 6 portions.
10. CHOCOLATE SAUCE:
11. In med saucepan heat the heavy cream until just about to boil. Remove the pan from the heat and add the chocolate and vanilla to the pan. Stir, using a whisk, until sauce is very smooth.
12. Serve tatin drizzled with chocolate sauce and garnish with macadamia nuts.
Title: Delicious Drumstick Cake
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 margarine
- 1/2 peanuts
- 2 sugar
- 1/2 peanut butter
- 1/2 cream cheese
- 1
Instructions:
1. Mix base ingredients together, reserving 1/4 c for topping. Press remaining amount in a 9" x 13" pan.
2. Cream sugar, peanut butter and cream cheese together.
3. Fold in whipped topping (mixed according to package directions).
4. Pour over base.
5. Swirl chocolate sundae topping over it with a knife.
6. Sprinkle remaining base crumbs on top.
7. Freeze till set, serve frozen.
8. You can use a large container of Cool Whip instead of the Dream Whip. I didn't list it in the ingredients because I couldn't remember offhand how many grams or whatever the tub is.
9. Also the time is a guess for prep.
10. Because I really have never timed it.
11. The cook time is however long you leave it in the freezer.
Title: Creamy Apple Dessert
Ingredients:
- 1/4 butter
- 1 1/2 margarine
- 1 graham cracker crumbs
- 8 sweetened condensed milk
- 1/4 cream cheese
- 1 lemon juice
- 1/4 walnuts
- 1/2 cinnamon
Instructions:
1. Preheat over to 350°F.
2. Use a 1/ 1/2 quart baking dish (10x6) and melt butter or margarine in the oven.
3. Sprinkle the graham cracker crumbs over melted butter and mix well.
4. Press into the bottom of the dish to make a crust.
5. Mix sweetened condensed milk, cream cheese and lemon juice.
6. Spread evenly over crust.
7. Spoon pie filling evenly over creamy layer.
8. Bake 25 to 30 minutes until set.
9. Cool slightly.
10. In small dish, mix together nuts and cinnamon.
11. Sprinkle over pie filling.
12. Serve warm or cold.
13. Refrigerate leftovers (if there are any!).
Title: Blueberry Slump
Ingredients:
- 4 blueberries
- 1 flour
- 1/2 baking powder
- 2 salt
- 1/2 sugar
- 3 butter
- 3 milk
- 1/2
Instructions:
1. Mix flour and sugar with washed berries.
2. Place in a greased baking dish and sprinkle with lemon juice.
3. Sift flour, baking powder, salt and sugar together.
4. Cut in the butter.
5. Add milk and stir to blend.
6. Spoon over berries.
7. Bake 425°F for 20 minutes.
8. Serve warm with cream.
Title: Chocoholic's Cupcakes
Ingredients:
- 1/4 cocoa powder
- 1/4 plain flour
- 1/4 brown sugar
- 2/3 eggs
- 2 butter
- 60 white chocolate
- 60 icing sugar
- 12
Instructions:
1. Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper baking cases.
2. Combine cocoa powder, flours and brown sugar in a bowl; make a well in the centre, add the eggs and butter and gently stir until all the ingredients are well-combined; stir in the white chocolate.
3. Using half the mixture, one third fill each paper baking case, place one Lindt chocolate ball in the centre of each cake and then spoon the remaining mixture to completely cover each of the Lindt balls.
4. Bake for 20 to 25 minutes or until the tops of the cakes are firm to touch. Cool for 15 minutes in the pan.
5. Dust with icing sugar and serve warm or at room temperature.
6. Note: You can use Lindt chocolate balls of any flavour or even a mixture of flavours. That way there will be an element of surprise when each Chocoholic's Cupcake is eaten!
Title: Sundrop Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 1
- 3
- 3/4
Instructions:
1. Combine the cake mix, Sundrop soda, eggs and vegetable oil in a mixing bowl. Beat with an electric mixer for 3 minutes. Spoon into a flutes pan.
2. Bake at 350 degrees F.
3. I have used a 9*13 pan also and it works just the same.
Title: Raw Mayan Truffles
Ingredients:
- 2 cocoa powder
- 2 dates
- 2 water
- 12 -13 cinnamon
- 1 cayenne pepper
- 1 nutmeg
- 1/2
- 1/4
Instructions:
1. Place almonds in a food processor and process until nearly the consistency of almond meal – the pieces should be very fine but stop before it starts to turn to butter.
2. Next add cocoa powder, chocolate chips, dates (minus the water) and spices and blend well.
3. Add coffee and pulse. Add 1 Tbsp of date water ONLY if your batter isn’t coming together. It should be difficult to process at this point.
4. Transfer to a bowl and place in the freezer for 15 minutes.
5. Remove from freezer and roll into 1-inch balls. They will be sticky but manageable with the warmth of your hands.
6. Roll in cocoa or cacao powder (optional) and keep frozen to retain freshness. You can eat them chilled or at room temperature. I preferred them a tad on the warm side as you could taste more of the flavors.
Title: Chocolate Chip Scones
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 sugar
- 5 light butter
- 3/4 chocolate chips
- 1 confectioners' sugar
- 1/2 turbinado sugar
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
3. Fold the chocolate chips into the batter. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
4. Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in thirds (width-wise), then cut again length-wise down the middle, giving you 6 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
5. Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown.
6. While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.
Title: Cake Mix Apple Pie Cake
Ingredients:
- 1 eggs
- 1/3 water
- 2 margarine
- 1/2 powdered sugar
- 1 vanilla
- 1 hot water
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together the following ingredients: cake mix, eggs, water, and oil. Pour mixture into a greased 9x13-inch pan. Marble in apple filling.
3. Bake 30-35 minutes.
4. Combine margarine, powdered sugar, hot water and vanilla. Drizzle glaze over cake.
Title: Chilled Lemon Soufflé
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 3 eggs
- 1/2 sugar
- 1/2 lemon juice
- 2 lemon rind
- 1/4 sugar
- 1
Instructions:
1. In a small heavy saucepan, sprinkle gelatin over cold water.
2. Stir over low heat until dissolved.
3. In a small mixing bowl, beat egg whites with ½ cup sugar until think and pale in color. Beat in lemon juice, rind and dissolved gelatin.
4. Return mixture to saucepan and cook, stirring constantly over medium low heat until slightly thickened. Do not boil.
5. Transfer mixture to a large mixing bowl.
6. Chill until cool and slightly thickened, stirring occasionally.
7. Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating constantly to stiff peaks.
8. Fold into lemon mixture.
9. Whip cream and fold in gently.
10. Pour into serving dishes and chill until set.
11. Garnish with whipped cream, thin lemon slices or shredded lemon rind.
Title: Special Chocolate Sandwich Cookies
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/3 baking powder
- 1/2 baking soda
- 1/2 fine sea salt
- 1/4 unsalted butter
- 1/2 light brown sugar
- 1/2 sugar
- 1/2 pure vanilla extract
- 1/2 egg
- 1 bittersweet chocolate chips
- 1 cream cheese
- 4 powdered sugar
- 2 1/2 pure vanilla extract
- 1/2 water
Instructions:
1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
2. Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
3. Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
Title: Dark Chocolate Cake With a Raspberry Filling
Ingredients:
- 1 butter
- 1/2 sugar
- 1 1/4 vanilla extract
- 1 eggs
- 3 salt
- 1 canola oil
- 2 milk
- 1/2 all-purpose flour
- 2 1/2 baking powder
- 1 1/2 frozen raspberries
- 1 1/2 cornstarch
- 1 lemon juice
- 2 sugar
- 1/4 cream cheese
- 1 butter
- 3 cocoa powder
- 1/4 vanilla extract
- 1 powdered sugar
- 3
Instructions:
1. Batter: Preheat oven to 350°F.
2. Grease 2 9-inch cake pans, set side.
3. In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
4. In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
5. Stir in the eggs, 1 at a time until they are all incorporated.
6. Stir in the chocolate.
7. Stir in the salt and oil.
8. Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
9. Stir in the last 1 1/4 cup on flour and the baking powder.
10. Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
11. Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
12. Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
13. Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
14. Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
15. When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
16. Let cake cool for a while, then spread the frosting on the top and sides.
17. To garnish you can place raspberries on the top and around then cake.
Title: Coconut Flour Red Velvet Cake
Ingredients:
- 1/2 unsalted butter
- 9 eggs
- 1 erythritol
- 1/4 liquid stevia
- 1/2 sea salt
- 1 pure vanilla extract
- 1/2 yogurt
- 1 sour cream
- 3/4 baking powder
- 3/4
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.
3. Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.
4. Cream Cheese Frosting.
5. 2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese.
6. 1/2 cup to 3/4 cup erythritol, powdered.
7. 1/8 to 1/4 teaspoon pure stevia extract.
8. 1 stick organic unsalted butter.
9. Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.
Title: Fab Apple Crisp
Ingredients:
- 5 -6 apples
- 1 sugar
- 1/2 - 1 baking powder
- 1 salt
- 3/4 egg
- 1 butter
- 1/3 margarine
- 1/2 cinnamon
Instructions:
1. Place apples in greased 6" x 10" baking dish.
2. Mix flour, sugar, baking powder, salt and egg together with fork until crumbly and sprinkle over the apples.
3. Pour the butter (or margerine) over all.
4. Sprinkle with cinnamon.
5. Bake 30 to 40 minutes in 350° oven. Serve warm with cream.
Title: Marbled Banana Bars
Ingredients:
- 1 sugar
- 1/2 butter
- 1 1/2 bananas
- 1 egg
- 1 vanilla extract
- 1 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 powdered sugar
Instructions:
1. Heat oven to 350*F. Grease and flour a 13x9" baking pan.
2. Cream together the butter and sugar in a large bowl using an electric mixer on medium speed until fluffy.
3. Add bananas, egg, and vanilla; blend well.
4. Reduce mixer speed to low; add the flour, baking powder, baking soda, and salt.
5. Blend until mixed; don't overbeat.
6. Drop 1 1/2 cups of the batter by spoonfuls into the prepared pan.
7. To the remaining batter in the bowl, add cocoa powder; blend at low speed until mixed inches.
8. Drop spoonfuls of the chocolate batter in the pan over the banana batter; gently swirl batters using a knife.
9. Bake for 20-25 minutes, or until a toothpick tests done; cool completely on a wire rack.
10. Cut into bars and dust with powdered sugar. Or, frost then cut into bars.
Title: Apple Cake
Ingredients:
- 1 sugar
- 1/2 eggs
- 4 vanilla
- 2 raisins
- 1/2 sugar
- 2 flour
- 1 1/2 baking powder
- 1 1/2 apples
- 5 cinnamon
- 1
Instructions:
1. Preheat oven to 325 degrees. Grease 10" pie pan or 8x12" baking pan.
2. Combine sugar, oil, eggs, and vanilla.
3. Blend in flour and baking powder.
4. Mix apples with raisins, cinnamon and 2 tablespoons sugar.
5. Pour half of mixture into pan.
6. Spread apples over surface as level as possible.
7. Cover with remaining batter.
8. Bake 1 hour or until toothpick stuck into center comes out dry.
Title: Chocolate-Espresso-Pistachio Biscotti
Ingredients:
- 3 1/2 flour
- 2 flour
- 1 sugar
- 1 1/2 baking powder
- 1 baking soda
- 3/4 salt
- 2 1/2 cinnamon
- 1/2 clove
- 4 cocoa powder
- 3 water
- 1/3 eggs
- 3 olive oil
- 1/2 pistachios
- 1 1/2 - 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a large rectangular baking pan with a light coating of olive oil.
3. Sift all dry ingredients together.
4. In small bowl, dissolve espresso powder in 1/3 cup water.
5. Add eggs and olive oil and beat with a whisk until well-combined.
6. Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
7. If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
8. Knead the flour in.
9. The dough should now be malleable without being sticky.
10. If it is still sticky, repeat with another tablespoonful of flour.
11. Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person<U+0092>s logs are slightly different <U+0096> they will spread while baking so have a good distance between them).
12. Bake for 30 minutes.
13. The biscotti will have risen only slightly, spread out some, and have a cracked surface.
14. Cool completely.
15. Preheat oven to 300 degrees F.
16. With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
17. (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
18. Not all the pieces may fit, in which case you<U+0092>ll have to bake a second pan's worth after the first.
19. Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
20. Bake 15 minutes, turn pieces over, bake 15 minutes longer.
21. Cool completely and keep in an airtight container.
Title: Semisweet Chip Rocky Road Frosting
Ingredients:
- 1 sugar
- 5 butter
- 1/3 milk
- 1 miniature marshmallow
- 3/4
Instructions:
1. Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.
2. Boil, stirring constantly, for 2 minutes.
3. Remove the pan from the heat, add the chocolate chips, and stir until they are melted.
4. Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes.
5. Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.
6. Turn the frosting out onto the cooled cake, then spread evenly with a spatula until the frosting covers the entire cake.
7. Or spread onto cooled cupcakes.
Title: Salted Brown Butter Rice Crispy Treats
Ingredients:
- 1 unsalted butter
- 1/4 marshmallows
- 6 coarse sea salt
Instructions:
1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
4. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. You can sprinkle the top lightly with salt too if you'd like extra saltiness. Cool, cut into 2x2 inch bars and enjoy!
Title: Raspberry Souffle
Ingredients:
- 2/3 lemon juice
- 1 cream of tartar
- 4 vanilla extract
- 1/2 sugar
- 1
- 2
Instructions:
1. preheat oven 375.
2. Large bowl: beat fruit spread with lemon juice; set aside.
3. Small bowl: mixer: beat eggs, cream of tartar until whites begin to mound. Beat in vanilla. Gradually add usgar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
4. Rubber spatula: fold 1/2 of whites into raspberry mixture until well blended and fold in remainder whites. Spoon into 1.5 qt souffle dish, spread evenly.
5. Bake 15-18 min until souffle puffed and lightly browned.
Title: V's Short-Cut Chocolate Eclairs
Ingredients:
- 24 graham cracker squares
- 2 vanilla instant pudding mix
- 3 milk
- 1
Instructions:
1. Line the bottom of a 9x13-inch pan with graham crackers.
2. In a large bowl, combine pudding mix and milk. Stir well.
3. Stir in whipped topping to pudding mixture.
4. Spread half of mixture over graham cracker layer.
5. Top with another layer of graham crackers and the remaining pudding.
6. Top all with a final layer of graham crackers and frost with chocolate frosting.
7. Refrigerate for at least 4 hours before serving to set.
8. I cut into 12 bars then cut into triangles. This looks more like an eclair.