lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Zucchini Cake Recipe
Ingredients:
- 3/4 butter
- 2 sugar
- 3 eggs
- 2 vanilla
- 1 raw zucchini
- 2 flour
- 2 3/4 baking powder
- 1/2 baking soda
- 2 1/2 salt
- 1 1/2 cinnamon
- 1 low-fat milk
- 1 walnuts
- 1/2 powdered sugar
- 1 vanilla
- 1 lemon juice
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour one bundt pan.
3. Cream butter and slowly add the sugar, beating until smooth.
4. Beat in the eggs and mix thoroughly.
5. Stir in the vanilla, orange peel and grated zucchini and blend well.
6. Mix together the flour, cocoa, baking powder, salt and cinnamon.
7. Add to the zucchini mixture alternately with the milk and beat until thoroughly mixed.
8. Pour batter in prepared pan and bake for 60 minutes, or until a toothpick inserted in center comes out clean.
9. To make glaze, stir vanilla into sugar until a runny paste is formed.
10. Stir in peel and enough juice to make glaze pourable.
11. When cake is completely cooled, turn out of pan onto serving plate and drizzle glaze over the top.
12. Garnish with fresh flowers, if desired.
Title: Baked German Gingerbread Apples
Ingredients:
- 1 crystallized ginger
- 1/4 walnuts
- 1/3 honey
- 1 butter
- 2 baking apples
- 8 honey
- 1/2 brown sugar
- 1/2 water
- 1 butter
- 2 powdered sugar
- 1 crystallized ginger
- 1
Instructions:
1. Preheat oven to 375°F.
2. Crumble Lebkuchen into small pieces and place into a bowl.
3. Add crystallized ginger and nuts.
4. Melt honey and butter in microwave together and add to bowl.
5. Stir to combine and set aside.
6. Core the apples without cutting through the base.
7. With a knife or melonballer, remove some of the inside of the apple to make room for the filling.
8. Place apples in a 12 x 7.5 x 2 inch baking dish.
9. Spoon the prepared filling into the opening in the apples, packing it down lightly.
10. To prepare syrup, combine honey, brown sugar, water and butter in small saucepan and bring to a boil; keep warm to brush on apples.
11. Brush apples liberally with honey syrup and pour remainder around apples.
12. Bake uncovered at 375° F for 45 minutes or until the apples are tender, basting occasionally.
13. Let cool for 15 minutes.
14. Whip cream with powdered sugar.
15. Serve apples with a dollop of whipping cream and garnish with slivers of crystallized ginger.
Title: Maple Pumpkin Pie With Salted Pecan Brittle
Ingredients:
- 12 graham crackers
- 1/4 Splenda Sugar Blend for Baking
- 1/2 ground cinnamon
- 6 butter
- 1/4 water
- 1 pumpkin puree
- 2/3 pure maple syrup
- 1/4 pure vanilla extract
- 1 vanilla bean paste
- 1/2 salt
- 3 eggs
- 3/4 milk
- 1/4 Splenda Sugar Blend for Baking
- 1/4 light corn syrup
- 1/8 water
- 3/4 pecans
- 1/2 baking soda
- 1 sea salt
Instructions:
1. To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
2. Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
3. Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
4. In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
5. Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
6. Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
7. Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
8. To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
9. Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
10. Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
11. Remove pan from heat and sprinkle with the baking soda. Stir to combine.
12. Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
13. To serve, top pie with Salted Pecan Brittle.
Title: The Best Dang Apple Crisp Ever!
Ingredients:
- 1 all-purpose flour
- 3/4 rolled oats
- 1 brown sugar
- 1 ground cinnamon
- 1/2 butter
- 3 apples
- 1 sugar
- 2 cornstarch
- 1 water
- 1 vanilla extract
- cinnamon
Instructions:
1. I recommend peeling, coring, and slicing your apples before you preheat your oven!
2. Preheat oven to 350 degrees.
3. In a large bowl, combine flour, rolled oats, brown sugar, and cinnamon. Cut in the butter until the mixture is consistently crumbly. Press half of the crumble mixture into a greased 9 inch square or round baking dish. Cover evenly with the apple slices. I like to sprinkle a little extra cinnamon over the apples slices!
4. In a small sauce pan, combine sugar, cornstarch, water, and vanilla. Bring to a boil, and then cook and stir for about 2 minutes. The filling should be thick and gooey! Don’t skip the cornstarch- it is what gives the filling its thickness.
5. Pour the filling over the apples, and then sprinkle the rest of the crumble mixture over the top. Bake for one hour. The apples will be soft and the topping crispy. You can enjoy it warm with ice cream, or even just by itself!
Title: Oatmeal Cookies (Without the Sugar)
Ingredients:
- 1 whole wheat flour
- 1 1/2 oats
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 3/4 honey
- 1/2 molasses
- 1 egg
- 1 vanilla
- 3 raisins
- 1/2 walnuts
- 1/2
Instructions:
1. In a large bowl, mix all the dry ingredients together.
2. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
3. Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
4. COOL the mix for 20 minutes in the fridge.
5. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6. Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7. Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
Title: Basic Buttercream Icing
Ingredients:
- 1/2 unsalted butter
- 1/2 shortening
- 1 confectioners' sugar
- 1/4 salt
- 1/4 - 1/2 vanilla
- 1/2 - 1
Instructions:
1. Cream shortening and butter until fluffy.
2. Add sugar and continue creaming until well blended.
3. Add salt, flavoring, and cream and blend on low speed until moistened.
4. Beat at high speed until fluffy.
5. Note: If adding more flavoring, the flavoring with the cream should be 1/4 to 1/2 cup.
Title: Flaming Bananas
Ingredients:
- 2 butter
- 2 bananas
- 2 sugar
- 1/4 dark rum
- vanilla ice cream
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add butter. When it begins to foam, add bananas and sugar.
3. Sauté and let bananas caramelize.
4. Tilt the pan away from you, pour in rum and hold a match over the simmering mixture. Be careful!
5. When the alcohol has burned off, the flame will die down.
6. Serve over vanilla ice cream.
Title: BANANa AND WHITE CHOCOLATE SQUARES
Ingredients:
- 113 butter
- 225 white chocolate
- 4 bananas
- 1 sugar
- 2 eggs
- 1/2 salt
- 1 vanilla
- 2 self raising flour
- 1/2 bicarbonate of soda
Instructions:
1. preheat oven to 180 Celsius line a swiss roll tin with baking paper.
2. in a heat proof bowl over a pot of boiling water, melt the chocolate and butter. remove from heat.
3. stir in the sugar, then the bananas, then the eggs, salt and vanilla.
4. stir in the flour until well combined. then spread into tin.
5. cook for 20 - 25 minutes until golden on top and a skewer comes out clean.
6. cool in tin for 10 minutes then remove to wire rack to cool completely.
7. dust with icing sugar. cut into squares to serve.
Title: Instant Soymilk Pudding
Ingredients:
- 1 sugar-free instant pudding mix
- 1 - 1 1/2 soymilk
Instructions:
1. Empty pudding mix into a bowl.
2. Add soymilk and whisk until smooth.
3. Refrigerate until set.
4. NOTE: Try with different flavors of pudding and soy milk! Or, make double chocolate pudding by using chocolate pudding with chocolate soy milk. I usually use Soy Slender, but I'm sure your favorite brand will work just fine.
Title: Low Fat Low Carb Frosted Strawberry Cake
Ingredients:
- 8 canola oil
- 1 1/4 Splenda granular
- 1 vanilla
- 2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 salt
- 1/2 strawberry
- 1 shortening
- 1/2 butter
- 1/2 Splenda granular
- 1/2 vanilla
- 1 skim milk
- 1
Instructions:
1. 350°F.
2. 9x13 pan.
3. 40 minutes.
4. Mix eggs, oil, sugar, and vanilla.
5. Mix in flour baking powder baking soda and salt.
6. Stir in strawberries (cut in small pieces).
7. Pour mixture in a pan and bake till toothpick comes out clean.
8. Icing.
9. Mix shorting butter and vanilla.
10. Add sugar.
11. Spread on cooled cake and serve.
Title: Apple Raisin Cake in a jar
Ingredients:
- 2/3 shortening
- 1/2 baking powder
- 3 1/3 sugar
- 2 baking soda
- 4 eggs
- 1 1/2 salt
- 2 applesauce
- 1 cinnamon
- 3 1/3 flour
- 1 clove
- 1 raisins
- 1/2 pecans
Instructions:
1. Grease 8 WIDE-MOUTH pint canning jars with melted shortening.
2. Use a brush and avoid getting grease on the jar rims.
3. Cream shortening and sugar.
4. Beat in eggs and applesauce.
5. Sift together the dry ingredients and blend them into the applesauce mixture.
6. Add the raisins and nuts and divide the batter evenly between 8 widemouth pint jars.
7. The jars will be more than half full.
8. Bake open jars about 60 minutes in an oven at 325 degrees.
9. When done, quickly remove one hot jar at a time and clean its sealing edge.
10. Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
11. The lid will form a vacuum seal as the jar cools.
12. Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.
13. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.
Title: Decadent Chocolate Delight
Ingredients:
- 1 sour cream
- 1 water
- 1 eggs
- 1 instant chocolate pudding mix
- 4
- 3/4
- 1
Instructions:
1. Coat a 5-7 slow cooker with butter or nonstick cooking spray. In a medium bowl, combine all ingredients; mix well. Transfer to slow cooker.
2. Cover; cook on low for 6-8 hours, or on high for 3-4 hours. Serve hot or warm with ice cream.
Title: Easy Meringue Topping
Ingredients:
- 2 sugar
- 4 vanilla extract
- 1/2
Instructions:
1. Beat the egg whites until frothy.
2. Gradually add in the sugar,continuing to beat until stiff.
3. Combine vanilla extract.
4. Spread over pie and bake at least 10-15 minutes at 350.
Title: Peach Tapioca Pudding
Ingredients:
- 1/2 tapioca
- 3 low-fat milk
- 1 salt
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1/4 sugar
- 1 1/2 water
- 1/4 cornstarch
- 1/4 vanilla extract
- 1
- 1/2
Instructions:
1. For the tapioca:
2. Place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough water to cover the tapioca by about 3 inches. Refrigerate and soak overnight.
3. Drain the tapioca, discarding the water.
4. Whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. Place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. Remove the pan from the heat and let sit for 15 minutes. Stir in the vanilla and almond extracts.
5. Transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled.
6. For the filling:
7. Combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. Cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking.
8. Mix together the remaining 2 Tbsp of water and the cornstarch, stirring until the cornstarch has dissolved. Add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and almond extracts. Taste, and add sugar as needed. Refrigerate until well chilled.
9. To serve:
10. Line up small dessert cups or bowls. Distribute half of the tapioca pudding evenly among the bowls, then use about half of the peach filling to create a second layer in each of the portions. Use the remaining tapioca for a third layer, then top with the filling. Garnish with sliced almonds and serve immediately.
Title: Kahlua Mousse
Ingredients:
- 2 Kahlua
- 2 sugar
- 1/4 butter
- 3 Kahlua
- 1/4 sugar
- 2 mint leaf
- 2
- 1 1/2
- 1
Instructions:
1. beat egg yolks and 2 tbsp kahlua in the top of a double boiler.
2. beat in 1/4 cup sugar and beat until slightly thickened,and color lightens.
3. place pan over boiling water.
4. cook stir until thickened,about ten minutes.
5. set top of double boiler in a bowl of cold water.
6. beat until mixture is thick, 3-4 minutes.
7. melt chocolate and butter together.
8. stir in remaining 2 tbsp Kahlua.
9. add to egg mixture.
10. beat whites until soft peaks form.
11. add remaining sugar.
12. Beat until stiff peaks form.
13. add to chocolate mixture.
14. beat whipping cream stiff.
15. fold into chocolate mixture.
16. spoon mousse into parfait glasses or dessert cups.
17. chill 3 hours before serving.
Title: Clootie Dumpling
Ingredients:
- 450 plain flour
- 225 currants
- 225 sultanas
- 115 raisins
- 1 suet
- 2 suet mix
- 5 sugar
- 1 1/2 baking powder
- 1 1/2 mixed spice
- 1 ginger
- 1 cinnamon
- 450 egg
- apple
- milk
Instructions:
1. one large square of cotton or linen cloth is needed as a pudding cloth.
2. Mix all the ingredients together with enough milk to make a <U+0093>not too wet mixture<U+0094>.
3. Drop linen cloth in boiling water, using tongs remove and wring out excess moisture.
4. Sprinkle the cloth with flour.
5. Put the dumpling mixture into the centre of the cloth and tie securely with twine.
6. Don<U+0092>t leave too much room in the cloth or the dumpling will split.
7. Place the dumpling into a large saucepan of boiling water and simmer for 3 hours.
8. Make sure the water level is topped up with more hot water to about half way up the side.
9. The dumpling should be covered with water.
10. It is a good idea to use a heat-proof plate in the bottom of the pot to keep the dumpling off the pot base.
11. When ready, put dumpling on a wooden breadboard and carefully remove cloth.
12. Put plate on top and turn over.
13. Put in a warm oven for 10 minutes.
14. Turn dumpling onto a clean plate and put into oven for a further 10 minutes.
15. Note: Double the amount requires four hours' boiling.
Title: Caramelized Apple Cake
Ingredients:
- 1/2 sugar
- 1/4 apple cider
- 1 lemon juice
- 1 light butter
- 4 fuji apples
- 1/4 light butter
- 2/3 sugar
- 1 baking powder
- 1 vanilla extract
- 1/4 baking soda
- 2 apple pie spice
- 1 1/4 salt
- 2/3 eggs
- all-purpose flour
- fat-free buttermilk
Instructions:
1. Heat oven to 350 degrees F. You'll need a 9 x 2 in pan coated with non stick spray.
2. Topping: Mix sugar and apple cider in a large nonstick skillet, bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey colour. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp tender when pierced with a skewer. Remove from heat; cool in skillet 5 minutes.
3. Cake: Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minute Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40-45 minutes, until a pick inserted in center comes out clean.
4. Cool in pan on wire rack 10 minute Invert onto a serving plate. Cool until cake is just warm, then serve.
Title: Weihnachtskekse (German Christmas Cookies)
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 orange, rind of
- 1/2 nutmeg
- 1/2 vanilla
- 1 brandy
- 2 flour
- 3 3/4 brown sugar
- 1
Instructions:
1. Cream butter; add sugar gradually, continuing to cream.
2. Add egg yolks, orange rind, nutmeg, vanilla, and brandy. Mix well.
3. Slowly add flour until mixture becomes a workable dough. Roll out and cut with Christmas cookie cutters, brush with egg white and decorate (sprinkles, almonds, nuts, etc.). If you sprinkle with brown sugar before baking they will sparkle!
4. Bake at 375-400°F for approximately 10 minutes.
Title: Crepes Lucifer
Ingredients:
- 1 flour
- 1/4 salt
- 2 eggs
- 1 milk
- 1/2 water
- 1/4 butter
- 2 cream cheese
- 8 milk
- 2 confectioners' sugar
- 2 butter
- 3 sugar
- 8 cornstarch
- 4 water
- 1/2 Creme de Cacao
- 6 brandy
- 4 rum
- 2
Instructions:
1. CREPES:
2. Combine flour, salt, eggs and egg yolk. Gradually stir in milk and water. Beat until smooth. Chill for 1/2 hour. Heat crepe pan until very hot and brush with melted butter. Pour batter to form a very thin layer. Cook until golden brown and then cook other side. (Note from author: I never cook the other side of a crepe.).
3. LUCIFER FILLING:
4. Whip together cream cheese, chocolate and enough milk to make fluffy filling. Spoon filling in crepes, roll, and serve with Flaming Lucifer Sauce.
5. FLAMING LUCIFER SAUCE:
6. Combine butter, sugar, cornstarch and water in large skillet and heat, stirring, over low heat until butter melts. Add 3 tablespoons creme de cacao and simmer 5 minutes. Add remaining creme de cacao and brandy or rum . Ignite and pour over crepes.
Title: Chocolate Parfaits
Ingredients:
- 1 instant chocolate pudding mix
- 2 1% low-fat milk
- 1/2 light sour cream
- 1 chocolate graham cracker crumbs
- 3/4 chocolate
- 1
Instructions:
1. Whisk together first 3 ingredients in a bowl until blended and smooth. Fold in 1 1/2 cups whipped topping.
2. Spoon 1 tablespoons crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture.
3. Repeat layers with remaining crumbs and pudding mixture.
4. Top each parfait evenly with remaining whipped topping and grated chocolate. Cover and chill at least 1 hour.
Title: The Best Chocolate Chip Cookies
Ingredients:
- 11 1/2 bittersweet chocolate chips
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla
- 2 1/4 unsifted flour
- 1 baking soda
- 1/2 salt
- 1 walnuts
- pecans
Instructions:
1. Heat oven to 375ºF.
2. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto un-greased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
Title: Amaretto Pear Upside-Down Cake
Ingredients:
- 10 butter
- 1/2 brown sugar
- 2 honey
- 2 bartlett pears
- 1 1/2 flour
- 1/2 sugar
- 1 1/2 baking powder
- 3/4 cinnamon
- 1/4 salt
- 2 eggs
- 1 vanilla
- 1/2 milk
- 1/4 Amaretto
- almond flavored liqueur
Instructions:
1. Preheat oven to 350° degrees. Butter six 1-¼ cup custard cups, ramekins, or giant muffin tins.
2. Melt 4 tablespoons butter in a small saucepan. Add brown sugar and honey; cook over low heat for about 2 minutes until mixture no longer separates.
3. Divide mixture evenly between prepared dishes.
4. Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside.
5. In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy.
6. Beat in eggs and vanilla.
7. In a separate bowl, combine all dry ingredients.
8. Combine milk and Amaretto in a bowl. Add half of the dry ingredients to the butter and sugar mixture, then half of the liquid, beating well after each addition.
9. Repeat until all ingredients are combined.
10. Pour batter into the six prepared dishes, smoothing the top.
11. Bake for 25 to 30 minutes, until cooked through. Remove from oven and place on a rack for 10 minutes.
12. Carefully flip each dish over onto serving plates to remove from dish.
13. Serve immediately with lightly sweetened cream and toasted almond slices.
Title: Caramel Craving Cake
Ingredients:
- 2 cake flour
- 1 baking powder
- 1 salt
- 2 brown sugar
- 3 eggs
- 3/4 buttermilk
- 1/2 sour cream
- 1/2 vanilla
- 1 butter
- 1/2 cream cheese
- 1 icing sugar
- 2 salt
- 3
- 1
Instructions:
1. Preheat oven to 350°F Spray five 8 inch round cake pans with nonstick baking spray with flour. IN a medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
2. In a medium bowl, and using a mixer at medium-high speed, beat brown sugar and eggs until smooth, approximately 4 minutes.
3. In a small bowl, whisk together oil, buttermilk, sour cream, and vanilla. Alternately add flour mixture and oil mixture to brown sugar mixture, and continue beating until just combined.
4. Divide batter evenly among pans. Bake 14 to 18 minutes or until cakes are golden and spring back when touched. Let cakes cool in pan sfor 10 minutes. transfer to wire racks to cool completely.
5. Wrap each cake layer tightly in plastic wrap, and freeze 4 hours, or until firm.
6. Caramel Icing:
7. In a large bowl, combine butter and cream cheese. Using a mixer at medium-high speed, beat until smotth, about 2 minutes. Add sugar, and continue beatin guntil mixture is light and fluffy, about 3 minutes. Pour in caramel scaue and salt, and beat until just combined.
8. Scoop mixture into a pastry bag, fitted with a large round tip.
9. Transfer cakes to baking sheets, and pipe Caramel Icing over top of each layer. Freeze until icing is ifrm, about 1 hour.
10. Stack layers and allow cake to return to room temperature; drizzle caramel sauce over top of cake, allowing it to drip down the sides.
11. Serve.