lumicero/recipes-ing2inst huggingface dataset:
Title: The Perfect Chocolate Chip Cookie
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 baking soda
- 1/8 salt
- 1 unsalted butter
- 1 light brown sugar
- 3/4 granulated sugar
- 1 vanilla extract
- 2 eggs
- 2 walnuts
- 14
Instructions:
1. In a small bowl, whisk the flour with the baking soda and salt. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract at medium speed just until smooth. Beat in the eggs, one at a time, until thoroughly incorporated, then blend in the flour mixture, nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably 24 hours. (The dough logs can be refrigerated for up to 1 week or frozen for up to 1 month.).
4. Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
5. Slice the dough logs into 3/4-inch-thick disks and place the disks 3 inches apart on the prepared baking sheets. If the nuts or chips fall out, simply push them back inches Bake the cookies, rotating the baking sheets midway through baking, until very lightly browned in the centers, about 10 minutes.
6. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack. The baked cookies will keep well in an airtight container for up to 4 days.
Title: Almond Sugar Cookies
Ingredients:
- 3 3/4 flour
- 1 1/8 butter
- 1 sugar
- 3 milk
- 1 1/2 baking powder
- 1 1/2 salt
- 3/4 eggs
- 3
Instructions:
1. Cream butter and sugar; add eggs and almond extract.
2. Combine dry ingredients, add to sugar mixture.
3. Drop onto cookie sheet.
4. Bake 350° for 10–12 minutes.
Title: Joy of Cooking Bourbon Balls
Ingredients:
- 2 powdered sugar
- 1 1/2 Bourbon
- 1/4 light corn syrup
- 2 pecans
- 2 1/2
- 1
Instructions:
1. Sift together cocoa and 1 cup powdered sugar.
2. Combine and stir in bourbon and corn syrup.
3. Add and mix thoroughly vanilla wafers and pecans.
4. Roll mixture into small balls.
5. Dredge in remaining 1/2 cup powdered sugar.
Title: Macadamia Macaroons
Ingredients:
- 2 1/2 coconut
- 1 vanilla extract
- 1 bittersweet chocolate
- 1
- 20
- 2
- 1
- 6
Instructions:
1. In 350 degree oven toast coconut and macadamia nuts for 10 minutes.
2. Stir often and allow to cool.
3. Combine milk and vanilla in large bowl.
4. Add in coconut mixture and crushed crackers, Blend together well.
5. Beat egg whites till stiff then gently fold into coconut mixture.
6. Lightly grease baking sheet and drop tablespoon of cookie mixture onto sheet.
7. Bake 350F oven for 12- 14 minutes.
8. Cool completely.
9. When cooled dip in melted chocolate.
10. Refrigerate until set enjoy enjoy enjoy.
Title: Banana Fosters
Ingredients:
- 3 bananas
- 1/2 butter
- 1/2 brown sugar
- 1/4 dark rum
- 1
Instructions:
1. In a large skillet melt the butter on med/high heat.
2. Add brown sugar to the butter and stir until the sugar is dissolved.
3. Stir in banana liqueur and sliced bananas.
4. Stir in the rum and with a BBQ charcoal lighter, light the sauce on fire.
5. Stir constantly.
6. Once the fire dies out, turn off heat and serve sauce immediately over ice cream.
Title: Mocha Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 18 eggs
- 4 strong black coffee
- 4 powdered sugar
- 1
- 1/3
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bundt pan, then dust with the 1 tablespoon of cocoa (shake off excess).
3. Blend cake mix, pudding mix, eggs, oil, coffee and liquer; beat with electric mixer.
4. Pour into bundt pan.
5. Bake 50 minutes.
6. Cool 5 minutes in pan; invert onto plate.
7. Make glaze by mixing coffee liqueur and powdered sugar.
8. With a toothpick, pierce top of cake.
9. Drizzle glaze over cake. Let set a few minutes until glaze hardens somewhat.
Title: Brazil, Moist Coconut Cake
Ingredients:
- 4 eggs
- 3/4 sweetened condensed milk
- 6 unsalted butter
- 8 1/2 plain flour
- 1 baking powder
- 1 coconut milk
- 1/4 sugar
Instructions:
1. Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9" or 10" cake pan.
2. Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.
3. As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.
4. Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.
5. *note: if you use some sweetened coconut milk or cream, your result will be sweeter.
Title: Grandma's Decorator Frosting
Ingredients:
- 2 shortening
- 2 powdered sugar
- 1/2 milk
- 1
Instructions:
1. Combine all ingredients in a very large bowl.
2. Beat at high speed for 5 minutes.
3. If you use the non-dairy creamer this frosting will keep in the fridge for 6 weeks.
4. Beat before reusing.
Title: Wet Chocolate L'orange Pound Cake
Ingredients:
- 3 granulated sugar
- 1 1/2 margarine
- 3 butter
- 1 all-purpose flour
- 1 sour cream
- 1/2 idaho potato
- 1/2 baking soda
- 1 salt
- 2 eggs
- 1/4 raspberries
- 5 cream cheese
- 1 milk
- 1 confectioners' sugar
- 2 vanilla extract
- 1
Instructions:
1. About 4 hours before serving or early in the day: preheat oven to 350°F.
2. Grease and flour 10 inch tube or Bundt pan.
3. In a large bowl, with mixer at low speed, beat sugar with margarine or butter just until blended.
4. Increase speed to high, beat 3 minutes or until light and fluffy, scraping bowl often with rubber spatula.
5. Reduce speed to low, add flour and next 8 ingredients; beat until well mixed, constantly scraping bowl.
6. Increase speed to high, beat 2 minutes, occasionally scraping bowl.
7. Spoon batter into prepared pan.
8. Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.
9. Cool cake in pan on wire rack 15 minutes.
10. With spatula, loosen cake from pan, remove from pan and cool completely on rack.
11. When cake is cool, prepare Cream Cheese Icing, spread on top of cake allowing some to drizzle down the sides of cake.
12. Garnish cake with raspberries.
13. To prepare the Cream Cheese Icing:In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth.
14. Beat in confectioners’ sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.
Title: The Best Pumpkin Pie Ever!
Ingredients:
- 1 pumpkin puree
- 2 1/2 sweetened condensed milk
- 1 eggs
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2
Instructions:
1. Preheat the oven to 425°F.
2. In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
3. Mix well and turn into the crust.
4. Bake 15 minutes; reduce the oven temperature to 350° and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
5. Cool before cutting.
6. Garnish with whipped cream.
7. Refrigerate leftovers.
Title: Aunt Sophie's Magic Cookies
Ingredients:
- 1 butter
- 4 flour
- 1 vanilla ice cream
- 3/4 sugar
- 1/4 cinnamon
- 2
Instructions:
1. Cut butter into flour.
2. Add softened ice cream and work into the mixture with hands.
3. Add more flour if necessary to make the dough easy to handle.
4. Wrap and refrigerate overnight. The dough will become hard.
5. Preheat the oven to 350 degrees.
6. Combine sugar, nuts, and cinnamon. Sprinkle some of the mixture on a pastry cloth or a smooth dish towel. On top of the sugar mixture, roll out a small piece of dough to 1/8-inch thickness to form a 2-1/2-inch circle.
7. Cut into pie-shaped pieces and roll each from the outside to the center. Repeat until all the dough and sugar mixture are used up.
8. Bake on a cookie sheet 20 minutes or until browned.
Title: Pumpkin Cake - Sugar Free
Ingredients:
- 15 canned pumpkin
- 4 eggs
- 3/4 applesauce
- 1 flour
- 2 Splenda sugar substitute
- 2 baking powder
- 2 baking soda
- 1 cinnamon
- 1 1/2 clove
- 1/2 ginger
- 1/2 nutmeg
- 1/2 allspice
- 1/2 walnuts
- 2
Instructions:
1. Preheat oven to 350 degrees:
2. In a large bowl, beat eggs until foamy, add pumpkin, apple sauce and cereal and mix. Sift in flour, baking powder, baking soda, salt, spices and splenda and stir to blend. Pour batter into a greased 10" bunt or tube pan.
3. Bake for 1 hour and 10 minute Cool completely before removing from pan.
Title: Red Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 salt
- 1 buttermilk
- 2 3/4 cake flour
- 3 vanilla
- 2 baking soda
- 1 vinegar
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Cream shortening and sugar.
3. Add eggs, salt, and buttermilk, mixing well after each addition.
4. Add flour slowly to buttermilk mixture.
5. Make a paste with red food coloring, cocoa and vanilla.
6. Add paste to first mixture, beating well for 1 minute.
7. Stir in soda and vinegar.
8. Pour into a 9x13 greased and floured pan.
9. Bake at 350 degrees for 30-35 minutes.
10. Frost when completely cooled with Old Fashioned Frosting (#33408) and 2 cups of roasted chopped pecans.
Title: Chocolate Honey Bun Cake
Ingredients:
- 1 water
- 1/2 eggs
- 2/3 sour cream
- 4 brown sugar
- 1 pecans
- 3/4 ground cinnamon
- 2/3
- 1/3
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
2. Beat cake mix, water, oil, eggs and sour cream in large bowl with electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Spread half of the batter in pan.
3. In a separate bowl, mix brown sugar, 1/3 cup of the pecans, chocolate chips and cinnamon; sprinkle over the batter in the pan.
4. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
5. Bake for 50 to 60 minutes or until top quickly springs back when touched lightly in center.
6. Spread frosting evenly over warm cake (frosting will be very thin.) sprinkle the remaining nuts on top for garnish.
7. Cool completely about 2 hours.
Title: Chinese Sweet Peanut Soup (Fa Sung Woo )
Ingredients:
- 3/4 raw peanuts
- 1/2 sugar
- 6 cold water
- 1/2
Instructions:
1. Heat a wok over high heat until hot but not smoking.Add peanuts and stir for 30 seconds;reduce heat to medium and continue roasting for 3-5 minutes ,stirring frequently,until golden.Remove from heat to cool.
2. Gring the peanuts in a food processor until the consistency of peanut butter.Add the sugar and process again.
3. Mix the rice flour and 1 cup of cold water,whisking until smooth.Add the peanuts and 1 cup of water and whisk again.Add the remaining water and bring to a boil stirring constantly until the soup thickens.
4. Serve hot,1 cup per person.
Title: Almond Cream Cheese Bundt
Ingredients:
- 24 cream cheese
- 1 sugar
- 8 cinnamon
- 1/2 nutmeg
- 1 butter
- 1 margarine
- 1/2 brown sugar
- 1 butter
- 1 powdered sugar
- 1 water
- 2
- 1/2
Instructions:
1. Sprinkle 1/4 cup almonds in a bundt pan sprayed with non-stick cooking spray.
2. Cut cream cheese into 24 equal cubes.
3. In a small bowl, mix sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely.
4. Wrap a roll around each cream cheese cube and completely enclose.
5. Dip each roll in sugar mixture until coated.
6. Place rolls in bundt pan alternately with 3/4 cup almonds. Sprinkle any remaining sugar mixture over rolls.
7. Stir together butter and brown sugar in a small, microwave-safe bowl. Microwave for 30 seconds. Stir well and pour over rolls.
8. Cover with plastic wrap and let rise until almost to the top of the pan.
9. Remove wrap and bake at 350°F 45 minutes. Cover with foil last 15 minutes of baking. Invert immediately onto serving platter (it is natural for the bundt to settle).
10. Mix glaze ingredients together and drizzle over bundt while still warm.
Title: Irish Chocolate Cream Sauce
Ingredients:
- 3 cornstarch
- 2 water
- 2 sugar
- 1 irish cream
- 2
Instructions:
1. In a small saucepan over medium heat, bring the cornstarch and water to a boil, whisking constantly. Reduce heat and simmer for another 2 - 3 minutes or until smooth.
2. Stir in the sugar and chocolate. Cook for another 2 - 3 minutes until the chocolate is melted and sauce is smooth.
3. Whisk in the cream and liqueur.
4. Cook another 2 - 3 minutes or until heated through.
5. Serve hot.
Title: Sheqerpare (Cookies in Syrup)
Ingredients:
- 2 sugar
- 3/4 butter
- 2 flour
- 2 baking soda
- 1/4 water
- 3/4 pure vanilla extract
- 3/4 whole cloves
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. In mixer, cream together butter and one cup of the sugar until fully incorporated. Add egg yolks, one at a time, until mixture is smooth. Stir in flour and baking soda a little at a time until a soft dough forms.
3. On a lightly floured surface, roll out the dough to 1/3" thick. Cut into 2 inch rounds and place on baking sheets lined with parchment paper. Place in oven and cook for 20 minutes or until cookies are lightly browned.
4. While the cookies are baking, add the remaining sugar and water to a small saucepan and cook over medium to medium-high heat for about 10 to 15 minutes or until the syrup spins a long thread. Remove from heat. Season with vanilla and cloves to taste.
5. When cookies are done, remove from oven and place on rack to cool slightly. Pour hot syrup over cookies. Serve at room temperature.
Title: Key Lime Crisps Cookies
Ingredients:
- 1 butter
- 1 eggs
- 2 flour
- 2 baking soda
- 1 salt
- 1/2 limes, zest of
- 8 white sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350.
2. Cream 1 butter and full pouch of key lime filling mix.
3. Add 2 eggs and stir until blended.
4. Add flour, baking soda and salt and full pouch of complete crust.
5. Add Hersheys white chips/macadamia mix and lime zest.
6. Using a cookie scoop, form into tbs. balls.
7. Roll dough in white sugar.
8. place dough 2 inches apart on ungreased baking sheet.
9. Bake 18 minutes.
10. Makes about 40 3' cookies.
Title: La Times Butter Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 cake flour
- 3/4 baking powder
- 1/2 baking soda
- 3/4 salt
- 3/4 butter
- 1 sugar
- 2 eggs
- 2 vanilla
- 2 sour cream
- 2/3
Instructions:
1. In a medium bowl, sift together the flours, baking powder, baking soda and salt.
2. In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.
3. With the mixer running, mix in the whole eggs, then the yolks, one t a time, until fully incorporated. Mix in the vanilla until just combined.
4. mix in the combined dry ingredients and sour cream, alternating between the two (1/3 of the dry, the 1/2 the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat.
5. Evenly spoon the batter into 20 lined cupcake pans. The batter should fill each liner 2/3 to 3/4 full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.
6. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made.
7. Enjoy!
Title: Italian Frittella
Ingredients:
- 1 ricotta cheese
- 2 all-purpose flour
- 5 eggs
- 1 salt
- 5 sugar
- 1 vanilla
- 1/2 powdered sugar
Instructions:
1. Mix ALL ingredients and let stand for 15 minutes.
2. In the meantime, heat about an inch of oil in a heavy frying pan, make sure it is very hot so that the dough will sizzle once it hits the water. You can test it by taking a tiny bit of dough and throw it in the pan, it should brown quickly.
3. Take s spoonfull of the dough and drop it in the hot oil. They will cook for a couple minutes Once the dough turns itself over in the oil and all sides are a nice golden brown they are done.
4. Place them on a paper towel to soak the oil up.
5. Coat them with powdered sugar. You can sprinkle it or toss them in a ziploc bag with powdered sugar. It just depends how much sugar you like.
Title: Apple Pecan Cake
Ingredients:
- 3 self rising flour
- 1/2 salt
- 1 vanilla
- 1 pecans
- 3 sugar
- 1 1/4 baking soda
- 1 eggs
- 3 granny smith apples
- 3 butter
- 4 brown sugar
- 1 sweetened condensed milk
- 1/4
Instructions:
1. Preheat oven to 325 degrees. Grease and flour a 9 x 13 pan.
2. Mix dry ingredients. Mix oil, eggs and vanilla. Add wet to dry ingredients and mix completely. Fold in apples and pecans. Bake at 325 for 30 minutes, lower oven temperature to 275 degrees and bake an additional 30 minutes. When cake is removed from the oven, poke holes in the top and pour the icing over the cake.
3. Icing: Mix ingredients and cook over medium heat until thickened.
Title: Mema's Classic Texas Chocolate Sheet Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 margarine
- 3 1/2 water
- 1 eggs
- 2 buttermilk
- 1 vanilla
- 1 baking soda
- 1 margarine
- 1/2 milk
- 3 1/2 powdered sugar
- 1/3 vanilla
- 1
Instructions:
1. For the cake:
2. In large bowl mix sugar and flour. Set aside.
3. In saucepan bring to boil margarine, cocoa and water. Mix well.
4. Pour over dry ingredients and add eggs, buttermilk, vanilla and baking soda. Mix very well!
5. pour into greased pan and bake at 400 degrees for 20 minutes.
6. For the frosting:
7. In saucepan bring to boil margarine, cocoa, and milk.
8. Mix in powdered sugar and vanilla, boil slightly then set aside to cool.
9. After cake cools slightly (still warm though) pour frosting over cake :) eat and enjoy!
Title: Flag Cake
Ingredients:
- 2 unsalted butter
- 2 vegetable shortening
- 6 confectioners' sugar
- 1 milk
- 1/2 lemon juice
- 1/2 fresh blueberries
- 2 raspberries
- 4
- 2
- 3/4
- 3
Instructions:
1. Cake: Heat oven to 350. Coat two 15x10-inch jelly-roll pans with nonstick cooking spray. Pour lemon juice into 4-cup measuring cup; add enough water to equal 2 2/3 cups.
2. In large bowl, beat cake mixes, egg whites, lemon zest, juice-water mixture and lemon extract to blend, about 3 minutes. Divide evenly between two prepared pans; smooth tops.
3. Bake at 350 until cake springs back when lightly touched, about 20 minutes. Let cool on wire racks 10 minutes. Place rack over each cake. Carefully invert cakes and racks and remove pans from cakes. Let cool to room temperature. If making ahead, wrap cooled layers in plastic wrap; refrigerate for several days. Bring to room temp before proceeding.
4. Frosting:.
5. Beat butter and shortening in large bowl 1 to 2 minutes, until fluffy. Add confectioners' sugar, milk and lemon juice. Continue beating on low until well blended and good spreading consistency, adding more milk a teaspoon at a time.
6. Decoration:.
7. Place one layer on serving tray. Reserve 1 cup frosting for piping. Frost layer with 1 cup frosting; top with second layer; frost top and sides. Place reserved frosting in pastry bag with star tip. Mark off a field for "stars" with toothpicks--6 inches across and 5 inches down. Fill in with blueberries. Place seven red "stripes" of raspberries on cake, leaving equal spacing for 6 white "stripes" between them. Carefully pipe white frosting between the rows of raspberries. Refrigerate uncovered to set frosting, then loosely cover with nonstick aluminum foil. Refrigerate until ready to serve. Let stand at room temp for about 20 minutes before serving.
Title: Super Gooey Chocolate Drops
Ingredients:
- 1/2 unsalted butter
- 4 light brown sugar
- 4 granulated sugar
- 1 pure vanilla extract
- 1 1/2 eggs
- 1 buttermilk
- 4 all-purpose flour
- 2 cocoa powder
- 1 ground cinnamon
- 1/2 salt
- 1 dried cherries
- 1/2
- 1
Instructions:
1. Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.).
2. Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.).
3. Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
4. In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
5. Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
6. Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
7. Store cookies in a tightly sealed container at room temperature for up to a week.
Title: Cinnamon Flats
Ingredients:
- 1 butter
- 1 sugar
- 1 cinnamon
- 1 vanilla
- 1 flour
- 2 baking soda
- 1/2 pecans
- 1 walnuts
Instructions:
1. You will also need: cookie pan or sheet (with sides or something similar).
2. Preheat oven to 325 degrees F.
3. Cream butter and sugar; beat in yolk and vanilla.
4. Beat in dry ingredients.
5. Press dough in pan (may line pan with foil) and brush with egg white.
6. Sprinkle with nuts and press inches.
7. Bake for 35 minutes.
8. Remove and immediately cut in shapes of your choice because it gets crisp quickly. Cool.
Title: Candy Bar Cookie Pops
Ingredients:
- 1
- 24
Instructions:
1. Preheat oven to 350 degrees F.
2. Insert a stick in the middle of each candy.
3. bar.
4. Flatten each cookie slice slightly.
5. Wrap cookie dough around each candy bar, covering completely.
6. Place 2" apart on parchment paper lined baking sheet sheet.
7. Bake 10-12 minutes until edges are golden brown.
8. Cool on baking sheet and decorate as desired.
9. Note: Remove from baking sheet with spatula.
10. Do not pick up from the stick for 1 hour.