lumicero/recipes-ing2inst huggingface dataset:
Title: Red Velvet Cake With Raspberry Filling
Ingredients:
- 3 cake flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 1/2 granulated sugar
- 1 2/3 butter
- 1/2 fat-free buttermilk
- 4 vanilla extract
- 2 low-fat cream cheese
- 1 vanilla extract
- 1 powdered sugar
- 7
- 1
- 2 3/4
- 1/2
Instructions:
1. Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
2. Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
3. Combine flour, cocoa, baking soda, baking powder and salt.
4. Set aside.
5. In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
6. Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
7. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
8. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
9. Pour batter into prepared pans.
10. Tap pans sharply on counter to remove any large air bubbles.
11. Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
12. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
13. For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
14. Beat with a mixer at high speed for 3 minutes or until fluffy.
15. Add powdered sugar and beat at low speed just until blended.
16. To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
17. Spread frosting over top and sides of cake.
18. Store cake loosely covered in refrigerator.
Title: Peanut Butter Cup Ice Cream
Ingredients:
- 1/4 sugar
- 3 eggs
- 1 peanut butter
- 3/4 half-and-half
- 3/4 vanilla
- 1/2
- 2
- 12
Instructions:
1. In a medium bowl beat sugar and eggs with an electric mixer until thick; about 3 minutes. Sit aside.
2. Pour milk into a small saucepan and bring to a simmer over low heat stirring occasionally.
3. Remove from heat and gradually drizzle hot milk into egg mixture while whisking vigurously, so as not to cook the eggs!
4. Pour the whole mixture back into the saucepan.
5. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Do not boil!
6. Remove from heat and whisk in peanut butter.
7. Allow to cool slightly, then whisk in condensed milk, half and half and vanilla.
8. Cover and refrigerate until chilled.
9. Pour mixture into ice cream maker and freeze according to your ice cream makers directions. Fold in peanut butter cups halfway through the churning process.
Title: Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 vinegar
- 1 vanilla
- 1 water
- 1/3
- 1
Instructions:
1. Stir together indgrediants.
2. Put in cake pan.
3. Bake at 350 degrees for 30-35 minute.
Title: Caterer's Kugel (A Sweet Noodle Pudding)
Ingredients:
- 1 eggs
- 3 granulated sugar
- 1/4 evaporated milk
- 6 1/2 sour cream
- 1/2 creme fraiche
- 1/2 vanilla extract
- 3/4 crushed pineapple
- 1/4 golden raisins
- 3/4 sultana
- 2 graham cracker crumbs
- 1/2 unsalted butter
- 1/8 cinnamon
- granulated sugar
Instructions:
1. Preheat oven to 350F and grease an 8x8" square glass casserole dish.
2. Place the drained noodles in the prepared dish and sprinkle pineapple and raisins over the top.
3. Combine the 1/4 cup sugar, eggs, evaporated milk, sour cream, and vanilla and pour over the noodles and fruit; use a fork to swirl around the mixture so that it gets into all of the nooks and crannies, but without disturbing the placement of the noodles and fruit too much.
4. Combine the cookie crumbs, butter, cinnamon, and some sugar, then sprinkle over the top of the casserole.
5. Bake for about 30-40 minutes or until the top has begun to get golden and the pudding seems fairly set (not very jiggly).
6. Serve warm or cool.
Title: Mini Pineapple Upside Down Cakes
Ingredients:
- 2 eggs
- 2/3 white sugar
- 4 all-purpose flour
- 2/3 baking powder
- 1 salt
- 1/4 butter
- 1/4 brown sugar
- 2/3 pineapple rings
- 1 maraschino cherries
- 6
Instructions:
1. Preheat oven to 350°F Spray your muffin tins with non-stick cooking spray.
2. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
3. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
4. Spoon layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
5. Bake for 30-35 minutes, until a wooden pick in the center of cakes comes out clean.
Title: Dreamy Chocolate Frosting
Ingredients:
- 1 butter
- 1/4 vanilla
- 1
Instructions:
1. Place butter and eagle brand milk in a saucepan and let come to a boil stirring constantly.
2. Let cook for 1 minute take it off the burner add in chocolate chips and vanilla, make sure you keep stirring til the bottom of the pan has cooled slightly. (you want the warm pan to melt the chocolate evenly.).
Title: Eggnog Thumbprints
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1/4 ground nutmeg
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/2 walnuts
- 2 butter
- 1 confectioners' sugar
- 1/4 milk
- 1
- 1/4
- 1 -2
Instructions:
1. Lightly grease a cookie sheet; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add sugar and nutmeg.
4. Beat until combined, scraping sides of bowl occasionally.
5. Beat in egg yolks and vanilla until combined.
6. Beat in as much flour as you can with the mixer.
7. Using a wooden spoon, stir in any remaining flour.
8. If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.
9. Place the egg whites and chopped walnuts in separate small bowls.
10. Shape dough into 1-inch balls.
11. Roll balls in egg whites, then in walnuts to coat.
12. Place balls about 1 inch apart on prepared cookie sheet.
13. Make an indent with your thumb in the center of each ball.
14. Bake in a 375 oven for 10 to 12 minutes or until edges are lightly browned.
15. Transfer cookies to a wire rack; let cool.
16. Rum Filling: In a small beat butter until softened.
17. Add confectioner's sugar and beat until fluffy.
18. Beat in rum extract.
19. Beat in enough milk to make spreading consistency.
20. Pipe or spoon about 1/2 teaspoon filling into the center of each cooled cookie.
21. Sprinkle with additional nutmeg.
Title: Dominosteine (Layered Gingerbreads)
Ingredients:
- 3/4 liquid honey
- 5 sugar
- 4 butter
- 2 eggs
- 2 dark rum
- 1 cinnamon
- 1 ground cloves
- 1/16 ground cardamom
- 1/16 flour
- 2 flour
- 5 baking powder
- 3 black currant jelly
- 1 1/4 almond paste
- 10 powdered sugar
- 4 milk
- 4 shortening
- 6
- 3
Instructions:
1. For Dough:
2. In a large pot melt butter, sugar and honey over low heat until sugar is dissolved. Remove from heat.
3. Mix baking powder with flour.
4. Preheat oven to 375°F Grease a large baking sheet (12x14 inch).
5. When honey mixture is lukewarm add eggs, cocoa, spices, rum and flour. Stir well.
6. Spread about 5/8 inch thick on baking sheet and bake for about 20 minutes.
7. For filling:
8. When gingerbread has cooled cut into 1 inch squares. Split those horizontally and fill with jelly. Turn the filled squares upside down and spread sides and surface thinnly with jelly, too. Let jelly dry.
9. Optionally roll almond paste to 1/8 inch thickness between cling film and cut into 1 inch squares. Fill gingerbread with this, too.
10. For glaze:
11. Mix sifted powdered sugar and cocoa. Mix in hot milx first, then melted shortening. Stir well. Keep warm over hot water in necessary.
12. Glaze gingerbread squares and let dry.
Title: Giant Sugar Plum Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 flour
- 1/2 salt
- 1/4 baking soda
- 1 plum
- 1/2 granulated sugar
- 1 butter
- 2 cornstarch
- 2 water
- 2 lemon juice
- egg
- sugar
Instructions:
1. To make the filling: Place plums, sugar and butter in saucepan; cook over low heat until juices flow.
2. Heat to boil; simmer 3 minutes or until plums are tender when pierced.
3. Add cornstarch/water mixture and cook until mixture is clear and thickened; stir in lemon juice and set aside to cool.
4. Sift dry ingredients together.
5. Cream butter and sugars.
6. Beat in eggs and vanilla; stir in sifted dry ingredients.
7. Chill dough one hour.
8. Preheat oven to 400F and spray baking sheet with cooking spray.
9. Roll dough on floured board to 1/8" thickness; cut into 3 1/2" circles.
10. Work with only a portion of dough at a time for ease of handling.
11. Cut a 1" hole in middle of half of the circles.
12. Put 2 tablespoons plum filling on center of the other half of the circles.
13. Top with holed circle and crimp edges decoratively with a fork.
14. Arrange on a cookie sheet.
15. Brush with egg and sprinkle with sugar.
16. Bake for 10 to 12 minutes or until golden; cool on rack.
Title: Chocolate Tequila Bread Pudding
Ingredients:
- 3/4 granulated sugar
- 1/2 butter
- 2 pineapple
- 3/4 chocolate chips
- 3/4 eggs
- 3 milk
- 2 Kahlua
- 1/4 vanilla extract
- 1/4 heavy whipping cream
- 1 granulated sugar
- 1 confectioners' sugar
- 2 milk
- 1 baking soda
- 1 granulated sugar
- 2 cornstarch
- 2 cold water
- 1/4
Instructions:
1. To prepare bread pudding: Place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool.
2. Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top.
3. In a mixing bowl, whisk together eggs, milk, tequila, Kahlúa and vanilla extract. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid.
4. Preheat oven to 350°F Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack.
5. Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve.
6. To prepare sauce: Place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool.
7. To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert.
Title: Grilled Peach Sundaes With Blackberry Sauce
Ingredients:
- 2/3 vanilla ice cream
- 1/3
- 4
- 1
Instructions:
1. Prepare bbq grill for direct heat cooking.
2. In a small bowl mix jam and orange juice.
3. Halve and pit fruit.
4. Lay peach halves cut side down on oiled grill on medium heat.
5. Cook until edges begin to turn brown, about 2 to 4 minutes.
6. Turn peaches over; spoon about 1 tsp of jam mixture into the hollow of each halve.
7. Continue to cook until jam is hot about 5 minutes.
8. Remove from grill, serve in bowls with a spoon of ice cream.
Title: Claudia's Strawberry Dessert
Ingredients:
- 1 strawberry gelatin
- 2 boiling water
- 3 strawberries
- 2 graham cracker crumbs
- 1/3 sugar
- 1/2 butter
- 1 1/2 milk
- 1 vanilla instant pudding mix
- 1 cream cheese
Instructions:
1. In a bowl, combine gelatin and water; stir until gelatin is dissolved.
2. Fold in strawberries.
3. Refrigerate for 1 hour or until syrupy.
4. In a small bowl, combine cracker crumbs, brown sugar, and butter.
5. Press into a greased 9x13 pan. In mixing bowl, beat milk and pudding on low for 2 minutes.
6. In another bowl, beat cream cheese until smooth.
7. Gradually add pudding.
8. Spread over crust.
9. Spoon gelatin mixture over top.
10. Chill until set.
11. Refrigerate leftovers.
12. Yields: 12-servings.
Title: Cappuccino Granita
Ingredients:
- 4 extra strong coffee
- 1/2 sugar
- 2 ground cinnamon
- 1 1/4 heavy cream
Instructions:
1. In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved.
2. Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
3. Pour the mixture into a shallow dish and place in the freezer.
4. Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours.
5. Cover tightly with plastic wrap and keep frozen until ready to serve.
6. (The granita can be prepared up to 2 days in advance and stored in the freezer.).
7. Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes.
8. Divide the granita among 8 coffee cups with saucers.
9. Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings.
Title: Delicate White Chocolate Cake
Ingredients:
- 18 1/4 vanilla instant pudding mix
- 3 water
- 4 white chocolate
- 1 powdered sugar
- 1/2 maraschino cherry
- 5
- 1
- 8
- 2
- 1
Instructions:
1. Preheat oven to 350*.Cut waxed paper circles to fit the bottoms of three 9" round cake pans. Grease bottoms and sides of pans. Line with waxed paper circles.
2. to prepare CAKE:.
3. combine cake mix, pudding mix, egg whites, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
4. Fold in chopped white chocolate. Pour into prepared pans. Bake at 350* for 18-22 minutes.
5. Invert onto cooling rack.s.
6. Peel off waxed paper. Cool completely.
7. to prepare FILLING:.
8. combine cherry preserves and food coloring, if desired. Stir to blend.
9. to prepare FROSTING:.
10. beat whipping cream in large bowl until soft peaks form. Add powdered sugar gradually. Beat until stiff peaks form.
11. to assemble: place one cake layer on serving plate. Spread 1/2 cup cherry preserves over cake.
12. Place second cake layer on top.Spread with remaining preserves. Place third cake layer on top.
13. Frost sides and top of cake with whipped cream. Decorate with maraschino cherries and white chocolate shavings.
14. Refrigerate until ready to serve.
15. TIP*****.
16. to make white chocolate shavings, use sharp vegetable peeler to slices across square of chocolate.
Title: Broiled Banana Crisp
Ingredients:
- 4 bananas
- 1 lemon juice
- 3 brown sugar
- 3 quick-cooking oats
- 2 all-purpose flour
- 1/4 allspice
- 2 butter
- margarine
Instructions:
1. Peel bananas and drizzle with lemon juice; then cut in half lengthwise and then again across.
2. You should have a total of 16 quarters of banana.
3. Then distribute these banana quarters equally among 4 broil-and-serve dishes.
4. In a small bowl, combine the brown sugar, uncooked oats, flour and allspice -- NOTE: Allspice tastes like a combination of nutmeg, cinnamon and cloves, so you could probably substitute a mixture of those three if you're out of allspice or go with just cinnamon.
5. Cut butter into the mixture until it resembles crumbs and then spread the crumbs equally over all the bananas.
6. Turn on your broiler and place these dishes under the broiler, 5" from the heat source and broil 3 min; the idea is to brown it and warm it at the same time.
7. Watch carefully, don't burn it or yourself!
8. Serve warm with vanilla ice cream.
Title: White Chocolate Whipped Cream Frosting
Ingredients:
- 2 heavy whipping cream
- 1 instant chocolate pudding mix
- 1/3 powdered sugar
Instructions:
1. For best results, use a stainless steel bowl and place in the freezer for a minimum of one hour before making the frosting.
2. While the bowl is in the freezer, sift together the pudding mix and powdered sugar so that it is well combined.
3. Add the whipping cream to the cold bowl.
4. Using a mixer, whip for a few minutes until peaks form.
5. Add the powdered sugar / pudding mixture a little bit at a time.
6. If you are adding color, you can add this now, it is best to use gel coloring.
7. Mix frosting until it is thick and it is the consistency to pipe with.
8. If it gets too thick add a little bit of milk (1 teaspoon at a time.).
9. Be careful to not over mix as the whipping cream will start to separate.
10. Happy frosting!
Title: Twinkie Bundt Cake
Ingredients:
- 3 cake flour
- 1 baking powder
- 3/4 table salt
- 6 unsalted butter
- 1 pure vanilla extract
- 2 granulated sugar
- 1/2 buttermilk
- 3 marshmallow creme
- 1 unsalted butter
- 1 pure vanilla extract
- 1/2 confectioners' sugar
- 1
Instructions:
1. Position a rack in the lower third of the oven and preheat oven to 325°F Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
2. Sift together flour, baking powder, and salt into a large bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
4. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour batter into prepared pan.
5. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours.
6. Beat all filling ingredients together in a large stand mixer; transfer to a pastry bag with a large round tip.
7. With the cake still in the pan, use a paring knife or apple corer to cut 6-7 deep holes in the bottom of the cake, each about 3/4" in diameter, being careful not to cut through top of the cake.
8. Discard cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
9. Insert the tip of the pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into horizontal tunnel through the cake. When the cake is filled, use a spatula to clear away extra filling from bottom of cake.
10. Quickly and carefully invert cake onto a serving platter; sprinkle with powered sugar if desired.
Title: Pumpkin Spice Cake with Orange Sauce
Ingredients:
- 1/2 margarine
- 3/4 sugar
- 2 eggs
- 3/4 pumpkin
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 1/2 pumpkin pie spice
- 1/3 powdered sugar
- 1 light brown sugar
- 1 1/2 cornstarch
- 1 lemon juice
Instructions:
1. Beat margarine at medium speed with an electric mixer until creamy.
2. Gradually add sugar, beating well.
3. Add eggs, 1 at a time, beating until blended after each addition.
4. Stir in pumpkin and vanilla.
5. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition.
6. Pour into a greased and floured 9-inch round cakepan.
7. Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.
9. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily.
10. Remove doily, and serve with Orange Sauce.
11. To make the Orange Sauce----------.
12. Whisk together all ingredients in a heavy saucepan until blended.
13. Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
Title: Diane Morgan's Spiced Pumpkin Layer Cake With Cream Cheese Frost
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 2 baking soda
- 2 ground cinnamon
- 1 salt
- 1/2 nutmeg
- 1/4 ground cloves
- 3 eggs
- 1 canola oil
- 2 pure vanilla extract
- 1 1/4 pumpkin puree
- 1 sweetened flaked coconut
- 3/4 dried currant
- 1/3 cream cheese
- 2 unsalted butter
- 1 pumpkin puree
- 2 confectioners' sugar
- 1 1/2 pure vanilla extract
- 1
Instructions:
1. Position a rack in the center of the oven and preheat to 350°F Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
2. To make the cake, in a large bowl, sift together the flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
3. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake until a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
4. To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about three minutes. Add the butter and beat until combined, about two minutes. Add the pumpkin purée and beat until incorporated, about one minute. Add the confectioners' sugar and vanilla and beat until fluffy, about three minutes.
5. Place one cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.