lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Wafers
Ingredients:
- 1/2 powdered sugar
- 1/3 sugar
- 1/3 shortening
- 1 egg
- 1 vanilla
- 1/8 salt
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1 water
Instructions:
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. Sift in the flour and baking powder.
3. Add the 1 tablespoons water and mix until the dough forms a ball.
4. Roll the dough into 1/2 inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown.
5. Cool on a wire rack.
Title: Banana Berry Trifle
Ingredients:
- 1 bananas
- 3 mascarpone cheese
- 8 ground cinnamon
- 1 ground nutmeg
- 1/2 fresh blueberries
- 2
Instructions:
1. Prepare the cake as directed, using egg whites as directed. Bake in a 9x13" pan. May be made a day ahead. When ready to assemble trifle, cut cake into 1" cubes.
2. Combine mashed bananas with mascarpone, cinnamon & nutmeg. Fold in whipped cream.
3. In a trifle bowl (or similar), place enough cake cubes to cover the bottom. Make a layer of the banana-cream mixture using about 1/3 of it. Use about 1/3 of the blueberries to make the next layer. Repeat all layers two more times: cake/banana-cream mixture/blueberries.
4. Serve immediately.
Title: Banana Tarte Tatin
Ingredients:
- 3/4 sugar
- 2 water
- 2 unsalted butter
- 6 firm bananas
- 1 frozen puff pastry
- 1 egg
- 1 water
Instructions:
1. To make the tart: Combine the sugar and water in a 10-inch ovenproof sauté pan over medium heat; it should look like wet sand. Cook without stirring until the sugar melts and begins to caramelize into a syrup, about 3 minutes. Once the sugar starts to liquefy, stir with a wooden spoon so it doesn’t burn. Continue to cook until the sugar begins to boil and takes on a medium amber color, about 2 minutes more. Remove from the heat and carefully add the butter, stirring to melt. Set the pan aside so the caramel firms up slightly.
2. Preheat the oven to 475°F
3. Peel and slice the bananas crosswise into coins. Lay the puff pastry sheet on a lightly floured surface and roll it out slightly so it covers the pan, set a dinner plate on top of the pastry and cut around the outside rim to make a 10-inch circle.
4. Place the banana slices over the caramel in tight, concentric circles to cover the entire bottom of the pan. Cover the bananas with the disk of puff pastry and make 3 slits in the top to let the steam escape. Using a pastry brush, coat the top with egg wash. Transfer to the oven and bake until the pastry is puffed and golden and the filling is bubbly, about 30 minutes.
5. Remove from the oven and let the tart rest for 1 minute to settle. The pastry should have shrunken slightly and pulled away from the sides of the pan. Run a knife around the inside rim of the pan to make sure the tart will come out easily. Set a serving plate on top of the pan and quickly flip it over to invert the tart.
6. To Server: Cut the Banana Tarte Tatin into wedges. Top each serving with a drizzle of the reserved Maple Crème Anglaise and a scoop of Maple Sugar Ice Cream.
Title: Chocolate-Marshmallow-Peanut Butter Dessert Wraps
Ingredients:
- 1/2 creamy peanut butter
- 4 8-inch flour tortillas
- 1 mini marshmallows
- 1/2 vanilla ice cream
Instructions:
1. Spread 2 Tbsp.
2. of peanut butter on each tortilla.
3. Sprinkle 1/4 cup marshmallows and 2 Tbsp.
4. chocolate chips on half of each tortilla.
5. Roll up, beginning with the topping side; tuck in sides.
6. Heat over low heat in a lightly greased skillet until heated through (about 1 minute per side).
7. Transfer wraps carefully to dessert plates; serve with vanilla ice cream and chocolate sauce, or dusted with powdered sugar, if desired.
Title: The Ultimate English Christmas Pudding
Ingredients:
- 75 butter
- 450 butter
- 1 cooking apple
- 1 orange, juice and rind of
- 50 brandy
- 100 rum
- 2 brandy
- 100 rum
- 1 light muscovado sugar
- 40 eggs
- 40 self-raising flour
- ground mixed spice
Instructions:
1. Lightly butter a 1.4-litre (21/2-pint) pudding basin.
2. Cut a small square of foil and press into the base of the basin.
3. Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
4. Add the measured brandy or rum and leave to marinate for about one hour.
5. Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
6. Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
7. Add the dried fruits, apple and liquid and stir well.
8. Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
9. Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
10. Tie securely with string and trim off excess paper and foil with scissors***.
11. TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
12. TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
13. Remove the pudding from the steamer or pan and cool completely.
14. Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
15. Discard the paper and foil and replace with fresh. Store in a cool, dry place.
16. On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
17. To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
18. Serve with Rum Sauce or Brandy Butter.
Title: Donegal Oatmeal Cream
Ingredients:
- 15 milk
- 1/2 pinhead oats
- 1 salt
- 1 egg
- 1 orange
- 2 sugar
- 1/2 gelatin
- 2 water
- 8 heavy cream
- 3/4 - 1
Instructions:
1. The night before:
2. Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat.
3. Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
4. The next day:
5. Reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes, then remove from heat.
6. Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste.
7. Dissolve the gelatine in the orange juice and water.
8. Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
9. Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.).
10. Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
11. Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce.
12. If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.
Title: Cherry Strata from the Heritage Inn With Cherry Sauce
Ingredients:
- 12 sugar
- 1/2 dried cherries
- 1/2 eggs
- 4 cinnamon
- 1 cream cheese
- 1 pecans
- 1/2 half-and-half cream
- 1/2 cherries
- 1 1/2 corn syrup
- 1 sugar
- 1
- 1/2
Instructions:
1. For Strata, place 8 cups of bread cubes in a greased 9 x 13-inch baking pan.
2. In a mixing bowl, beat cream cheese, 1/4 cup sugar, and extract until smooth. Stir in cherries and pecans.
3. Spoon over bread cubes. Top with remaining bread cubes. In bowl, whisk eggs, cream, and remaining sugar; pour over bread.
4. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until browned.
5. Let cool 5 minutes and drizzle servings with cherry sauce.
6. For Cherry Sauce, combine cherries, sugar, and corn syrup in a saucepan; bring to a boil.
7. Reduce heat and simmer for 15 minutes. Remove from heat and stir in almond extract.
Title: Lulu's Carrot Cupcakes
Ingredients:
- 1/2 all-purpose flour
- 1/2 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 2 eggs
- 1 granulated sugar
- 1 carrots
- 1 1/2 walnuts
- 1 light cream cheese
- 1 unsalted butter
- 4 confectioners' sugar
- 6 pure vanilla extract
- 2
- 1
Instructions:
1. Set oven to 350 degrees. Have on hand a muffin tin and line it with pleated paper or foil baking cups.
2. In a large bowl, sift together flour, cake flour, baking powder, baking soda, and cinnamon and set aside.
3. In a separate bowl, using a hand mixer on medium speed, beat eggs and sugar until smooth. Add the oil and mix until incorporated. Using a wooden spoon, stir the flour mixture into the egg mixture until incorporated, then fold in carrots, walnuts, and pineapple. Be careful not to overmix.
4. Pour batter into cups. Bake 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Cool in pans on a wire rack before frosting.
5. For the frosting:.
6. In a small bowl using a hand mixer on medium speed, beat the cream cheese and butter together until smooth, Add sugar, milk, and vanilla and beat another 5 minutes or until very fluffy.
Title: Chocolate-Marshmallow Fondue
Ingredients:
- 3 1/2 sweetened condensed milk
- 1 1/3 marshmallow creme
- 1/2 milk
- 1 vanilla
- 1 1/2 creamy peanut butter
- 1
Instructions:
1. Combine baking chocolate and sweetened condensed milk in medium saucepan.
2. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
3. Blend in marshmallow creme and milk.
4. Remove from heat and stir in vanilla and peanut butter.
5. Pour into fondue pot and serve warm with selection of Fondue Dippers.
Title: Pawpaw Cookies With Black Walnuts
Ingredients:
- 3/4 pawpaw
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 butter
- 1/2 brown sugar
- 1 egg
- 1/2 black walnut
Instructions:
1. Cream the shortening and sugar thoroughly. Add beaten egg and pawpaw.
2. Stir in the dry ingredients, which have been sifted together, and mix well.
3. Form into small balls and place on cookie sheet. Press into round flat shape with the bottom of a glass that has been lightly greased.
4. Bake at 350 degrees about 10-15 minutes.
Title: Raspberries 'n Snow
Ingredients:
- 2 frozen raspberries
- 2 cream cheese
- 1/2 sugar
- 3 Cool Whip
- 1 chocolate
- 1/2
Instructions:
1. Beat cream cheese until fluffy. Fold in whipped cream / cool whip.
2. Sprinkle reserved raspberry juice over cake squares (you want them moistened, but not soggy).
3. In a trifle bowl or glass bowl, place a layer of the moistened cake on the bottom, followed by 1/3 of the cream cheese mixture. Then a layer of 1/2 of the raspberries, pushing the raspberries against the sides of the bowl.
4. Top with grated choclate.
5. Then another layer of cake, followed by 1/3 of the cream cheese mixture and then the remaining raspberries, again pushing the berries against the side of the bowl.
6. Placing the remaining 1/3 cream mixture on the top followed by grated chocolate.
7. Chill for several hours.
8. Enjoy.
Title: Triple Decker Peanut Butter Cake
Ingredients:
- 1 eggs
- 1/3 water
- 1/3 vanilla extract
- 3 butter
- 1 1/3 confectioners' sugar
- 1 milk
- 38 vanilla
- 4
- 1/4
- 4
- 1/2
- 2
Instructions:
1. Place a race in the center of the oven and preheat oven to 350 degrees F.
2. Lightly spray three 9-inch round cake pans with cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Add 1 1/3 cups water, then beat with an electric mixer on low speed until blended 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side again if necessary. The batter should be well blended. Divide the batter among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
4. Bake until the cakes spring back when lightly pressed with a finger, 18 to 20 minutes. Check the pan on the highest rack first as it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the cakes from the oven, and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each later and invert onto a rack and then invert onto another rack so that the cakes are right side up. Allow the cakes to cool completely.
5. Meanwhile, place 28 of the peanut butter cups into the freezer for 15 to 20 minutes so they will be easier to chop, then finely chop them and set aside with the whole peanut butter cups.
6. Make the frosting: Place the butter and peanut butter in a large mixing bowl and beat with an electric mixer on low speed until creamy. Add 2 cups confectioners' sugar, 1/4 cup milk and the vanilla and beat on low speed until the mixture is combined. Add 1 1/2 cups confectioners' sugar and the remaining 1/4 cup milk and beat the frosting until it is smooth and spreadable. Then, increase the mixer speed to high and beat, adding the remaining 1/2 cup sugar a little at a time until the frosting is thick and fluffy.
7. To assemble the cake, place one cake layer, right side up, on a serving plate and spread some of the frosting over the top. Press half of the chopped Reese's into this frosting, distributing them evenly. Place a second cake layer, right side up, on top of the first. Spread some of the frosting over the top. Press the remaining chopped Reese's into this frosting. Place the third cake layer, right side up, on top of the second layer, then frost the top smoothly and generously. Frost the side of the cake with smooth, clean strokes. Place the remaining whole peanut butter cups decoratively around the edge of the cake.
Title: Peach and Apple Compote
Ingredients:
- 1 golden raisin
- 1 currants
- 1/2 cinnamon stick
- 1/2 water
- 1 lemon juice
- 1 lemon peel
- 2 1/2 brown sugar
- 3
- 1
Instructions:
1. Combine the peaches, apples, raisins, currants, apricots and cinnamon in a crock pot.
2. Stir in the water, lemon juice and peel, and sugar.
3. Cover and cook on low until the fruit is tender, 5 to 7 hours.
4. Discard the cinnamon stick.
5. Serve topped with vanilla ice cream or yogurt, if desired.
Title: Espresso Fudgies
Ingredients:
- 1/4 butter
- 1 margarine
- 3/4 cream cheese
- 1/4 Gold Medal all-purpose flour
- 2 powdered sugar
- 1/2 vanilla
- 2/3 chocolate-covered coffee beans
- 1/3 granulated sugar
- 2 instant espresso powder
- 2 butter
- 1 margarine
- 2 egg
- 2 powdered sugar
- 2 butter
- margarine
- espresso coffee
- very strong coffee
Instructions:
1. Heat oven to 350ºF. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
2. In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.
3. Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
4. Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.
Title: Easy Jam-Filled Cookies
Ingredients:
- 1 cream cheese
- 1/2 butter
- 2/3 granulated sugar
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 1/2 baking powder
- 1/3 walnut pieces
- 3/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg white aside for later use. Add yolk, second whole egg and vanilla to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended after each addition.
2. Divide dough into 4 equal pieces. Roll each piece into 12X1 inch log; place, 2 inches apart, on large baking sheet. Use hand of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 in deep. Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. Fill depressions with preserves, using about 3 tablespoons preserves in each log.
3. Bake 25 to 27 minutes or until edges are lightly browned. Transfer to wire rack; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.
Title: Mae's Cherry Surprise Cake
Ingredients:
- 1 sugar
- 1 eggs
- 4 vanilla
- 1 flour
- 2 baking powder
- 1 cherry pie filling
- 21 sugar
- 1/2 cinnamon
- 1
Instructions:
1. Mix oil & sugar thoroughly. Add eggs one at a time. Beat until fluffy. Add vanilla.
2. Sift flour & baking powder. Add to liquid & beat Mix sugar & cinnamon for topping.
3. Grease 13 1/2 x 9 1/2 x 2 pan. Pour 1/2 of the batter across bottom. Sprinkle 1/2 of the topping over batter. Spoon cherry pie filling over batter. Pour remaining batter over filling. Sprinkle topping on top.
4. Bake @ 325 degrees for 50 minutes.
Title: Blueberry Grunt
Ingredients:
- 8 fresh blueberries
- 1/2 sugar
- 1/2 ground cinnamon
- 2 water
- 1 lemon juice
- 1 lemon zest
- 1 cornstarch
- 3/4 buttermilk
- 6 unsalted butter
- 1 vanilla extract
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 sugar
- 1/2 ground cinnamon
Instructions:
1. For the Filling: Cook 4 cups blueberries, sugar, cinnamon, water and lemon zest in dutch oven over medium- high heat, stirring occasionally, until mixture is thick and jam like, 10-12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover and keep warm.
2. For the topping: Combine buttermilk, butter and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar in large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms.
3. Using a small ice cream scoop or 2 large spoons, spoon golf ball sized dumplings on top of warm berry mixture. Wrap lid of Dutch Oven with clean kitchen towel and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean 16-22 minutes.
4. Combine cinnamon and remaining sugar in small bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately.
Title: Strawberry Surprise Cake
Ingredients:
- 2 miniature marshmallows
- 2 strawberries
- 3 strawberry Jell-O gelatin dessert
- 2 1/2 flour
- 1 sugar
- 1/2 salt
- 1/2 milk
- 1 vanilla
- 1 eggs
- 3
Instructions:
1. Spread marshmallows on the bottom of a lightly greased 13x9" baking pan -- set aside.
2. Combine strawberries and their juices with jello -- set aside.
3. Blend remaining ingredients and pour over marshmallows.
4. Spoon strawberry mixture over the top.
5. Bake at 350° for 30 minutes.
6. Reduce heat to 300° and continue baking for 15 minutes longer.
Title: Trinidad Tipsy Pudding
Ingredients:
- 4 rum
- 800 custard
- 1/2 - 1 strawberry Jell-O gelatin dessert
- 1/2 lime Jell-O gelatin
- 1 raisins
- 1
Instructions:
1. soak raisins in 1/2 cup of rum and wait until they plump up.
2. make up red jello, pour into a square dish , place into fridge to set.
3. make up other color jello, pour into a square dish place in fridge to set.
4. put 1 cake round at base of a round glass bowl.
5. cut 2 other cake rounds in half, and line sides of glass bowl.
6. sprinkle rest of rum over cake base & sides.
7. chop fresh fruit of choice.
8. put layer of fruit on base cake.
9. sprinkle some of the rum soaked raisins on top.
10. pour on some firm cold custard.
11. layer last round of cake on top.
12. layer rest of fruit & raisins on top.
13. pour on rest of cold custard on top.
14. when set , cut jello into medium size squares.
15. place jello squares on top.
16. Add few bits of fruit for decoration or whipped cream.
17. put into fridge to chill.
18. BEST SERVED NEXT DAY.
Title: Apple Crostata (Ina Garten)
Ingredients:
- 1 all-purpose flour
- 2 granulated sugar
- 1/4 kosher salt
- 1/4 unsalted butter
- 2 apples
- 1 1/2 apples
- 1/4 orange zest
- 1/4 flour
- 1/4 granulated sugar
- 1/4 kosher salt
- 1/4 ground cinnamon
- 1/8 ground allspice
- 4 unsalted butter
Instructions:
1. For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
2. Pulse a few times to combine.
3. Add the butter and pulse 12-15 times, or until the butter is the size of peas.
4. With the motor running, add the ice water all-at-once through the feed tube.
5. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
6. Turn the dough onto a well floured board and form into a disc.
7. Wrap in plastic and refrigerate for at least one hour.
8. Meanwhile-- preheat over to 450 degrees and make filling.
9. After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
10. For Filling: Peel, core and cut apples into 8ths.
11. Cut each wedge into 3 chunks.
12. Toss with orange zest.
13. Cover tart dough with the apples leaving a 1 1/2 inch border.
14. Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
15. Add the butter and pulse until mixture is crumbly.
16. Pour into a bowl and rub it with your fingers until it starts holding together.
17. Sprinkle evenly over apples.
18. Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
19. Bake for 20-25 minutes until the crust is golden and the apples are tender.
20. Allow to cool.
21. Serve warm or at room temperature.
Title: Delicious Fat Free Chocolate Cake
Ingredients:
- 1 1/4 flour
- 1/2 cornstarch
- 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 sugar
- 1 1/4 water
- 1 corn syrup
- 3 confectioners' sugar
- 1/2
Instructions:
1. Spray 9-inch square pan with cooking spray. In large bowl combine next seven ingredients.
2. In medium bowl stir sugar and water until sugar is almost dissolved.
3. Add egg whites and corn syrup; stir until blended.
4. Gradually add to dry ingredients, stirring until smooth.
5. Pour into prepared pan. Bake in 350 F oven for 35 minutes or until toothpick comes out clean.
6. Cool in pan on wire rack. If desired sprinkle with confectioners' sugar.