lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Choc Mousse Filling for Cakes or Swiss Roll!
Ingredients:
- 1 butter
- 7 chocolate
- 1 vanilla
- 4 cream cheese
Instructions:
1. Over low heat (or use double boiler or microwave) melt the butter, and add the chopped chocolate. Let it melt gently.
2. When completely melted, add vanilla or liqueur.
3. Cool slightly, then whisk in the cream cheese until the mixture is smooth.
4. Cool, then chill until thick enough to use as a filling for a cake or a Swiss roll.
Title: Chocolate Cognac Cake
Ingredients:
- 9 dark chocolate
- 2 3/4 butter
- 1/2 dark chocolate
- 8 mascarpone cheese
- 1 1/4 eggs
- 2 cognac
- 3 heavy cream
- 1 1/4 chocolate-covered coffee beans
- 4
- 1/2
Instructions:
1. Place the cookies in a plastic bag and crush them with a rolling pin.
2. Transfer them to a mixing bowl.
3. Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
4. Place in microwave and melt them in 15 second increments.
5. Stirring a few times.
6. Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
7. Put this mixture into a 9-inch springform pan and press down to form a base.
8. Place in the refrigerator while preparing the filling.
9. Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
10. Beat in the mascarpone, egg yolks and brandy.
11. Whip the cream until it just holds its shape and fold it into the chocolate mixture.
12. Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
13. Add the sugar, a little at a time, and beat until the whites are thick and glossy.
14. Fold the whites into the chocolate mixture in two batches, until just mixed.
15. Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
16. To serve:.
17. Carefully remove the cake from the pan and transfer to a serving plate.
18. Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
19. Cut into 12 wedges and serve.
Title: Vegan Baklava
Ingredients:
- 3 walnuts
- 1 cinnamon
- 1 clove
- 1 phyllo dough
- 12 light olive oil
- 1/2 sugar
- 1 lemon juice
- 1/4 maple syrup
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Finely chop half of the chopped walnuts, and all of the chopped almonds.
3. Mix nuts with spices, stir well, and set aside for now --
4. Cut the sheets of phyllo dough in half lengthwise, then stack the cut sheets on top of each other.
5. Remove 6 phyllo dough sheets, and cover the rest with a moist, clean towel.
6. Place one sheet of phyllo dough in the bottom of a greased 9 x 12 pan (or whatever works) and lightly spray it with oil. Cover with another sheet, oil, and repeat this step until all 6 sheets are stacked on top of each other. Sprinkle one third of the nut mixture evenly over the phyllo dough in the pan.
7. Add 6 more phyllo dough layers using the process above, add more nuts, repeat etc.
8. Using a sharp, oiled knife, cut the whole pan of phyllo dough vertically and horizontally, into as many pieces as appropriate.
9. Bake at 350°F for about 20 minutes, lower the heat to 300°F and bake for about another 20 minutes, check to see if it's golden brown on the top, it might take an additional 10 minutes or so --
10. While that's baking, mix the sugar, lemon juice, and maple syrup over low heat until it thickens. Once thickened, remove from heat, stir in the vanilla and almond extracts.
11. Pour the mixture over the baklava as soon as it is done and out of the oven.
12. Let the baklava cool in the fridge before serving.
Title: Vegan Chocolate Peppermint Buttercream Frosting
Ingredients:
- 1/4 shortening
- 1/4 soy margarine
- 1/2 icing sugar
- 2 icing sugar
- 1/2 soya milk
- 3 vanilla essence
- 1/2
Instructions:
1. Cream together margarine and shortening until well combined. Add cocoa powder and mix well.
2. Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed . Beat in the essences for about 3 minutes with a hand held mixer until light and fluffy. Cover with cling film and refrigerate until needed. Pipe or spread onto cupcakes and decorate with sprinkles.
Title: Riley and Chelsea's Favorite Monster Cookies
Ingredients:
- 1 1/2 margarine
- 1/2 brown sugar
- 1 1/2 white sugar
- 1 eggs
- 3 vanilla extract
- 1/4 corn syrup
- 1/4 rolled oats
- 4 1/2 baking soda
- 2
- 3/4
Instructions:
1. In mixing bowl, cream peanut butter, brown and white sugars together.
2. Beat in eggs.
3. Mix in vanilla and syrop.
4. Transfer to large container.
5. Mix in remaining ingredients.
6. Drop by tablespoons onto greased pan.
7. Flatten with hands.
8. Bake at 350 degrees for 7-8 minutes.
9. Overbaking them can make them hard.
Title: Chocolate Chip Cookie Poke Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant chocolate pudding mix
- 1 milk
- 1/2
- 1
- 3
- 10
Instructions:
1. Preheat oven to 350º.
2. Prepare the cake batter according to the directions on the box, with the eggs, oil and water.
3. Pour into a greased 9 x 13 pan.
4. Sprinkle chocolate chips over the top of the batter.
5. Bake as directed (23-25 minutes).
6. While cake is still warm, poke holes all over. A chopstick is great for this.
7. Prepare the pudding according to the box directions.
8. Pour the pudding over the warm cake while the pudding is still runny (don't wait for it to set up).
9. Cover and chill until the pudding is set.
10. Sprinkle crushed chocolate chips on top.
11. Enjoy!
Title: Strawberry Shortcakes
Ingredients:
- 200 butter
- 100 caster sugar
- 200 all-purpose flour
- 80 cornflour
- 300 strawberries
- 200 icing sugar
- 400
- 1
Instructions:
1. Pre heat the oven 150c/300f line two cookie sheets with baking parchment. Place the softened butter in a mixer and add sugar,beat well together until pale and fluffy.
2. Gradually sift in the flour and cornflour and mix into a pliable dough.
3. Roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles.
4. Lift onto the baking sheet and prick with a fork.
5. Bake for 30-35 minutes until pale golden remove from the oven and cool completely.
6. To assemble, whip cream until it forms soft peaks and fold in the yoghurt. Put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries.
7. Arrange the other half of the shortbread circles on top at an angle. Dust with icing sugar and serve.
Title: Pistachio 5-Spice Cookies
Ingredients:
- 3/4 pistachio nut
- 1/4 water
- 3 canola oil
- 2/3 honey
- 1 amaranth flour
- 1 baking powder
- 1/2 baking soda
- 1/2 Chinese five spice powder
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a blender, grind nuts to a powder and put in a small bowl.
3. Add water, oil, and syrup.
4. Mix well.
5. In a large bowl, whisk together flour, baking powder, baking soda and five-spice powder.
6. Stir in nut mixture to form a dough.
7. Form 1ö balls and bake on ungreased cookie sheets for 8-10 minutes, or until lightly browned.
8. Makes about 3 dozen cookies.
9. *NOTE:This recipe is gluten and dairy free.
Title: Chewy Molasses Sandwich Cookies
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 sugar
- 3/4 butter
- 1 egg
- 1/4 molasses
- 1/4 sugar
- 2 1/2 powdered sugar
- 1/4 butter
- 2 honey
- 1 1/2 milk
- 2 -3
Instructions:
1. Heat oven to 350. Combine flour, baking soda, salt, cinnamon and nutmeg in medium bowl; set aside.
2. Combine 1 cup of sugar and 3/4 cup of butter in large bowl. Beat at medium speed until well mixed. Add egg and molasses; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
3. Place 1/4 cup of sugar in small bowl. Shape dough into 3/4 inch balls; roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until edges are set. Cool 1 minute; remove to cooling racks. Cool completely.
4. Meanwhile, combine all filling ingredients except milk in small bowl. Beat at low speed until well mixed. Continue beating; adding enough milk for desired filling consistency. Spread bottom-side of 1 cookie with about 1 rounded teaspoon of filling; top with another cookie, bottom-side down. Repeat with remaining cookies.
Title: Pineapple Fluff Cake
Ingredients:
- 1 Cool Whip
- 1 egg
- 1 water
- 1/2 crushed pineapple
- 1 instant vanilla pudding
- 1 milk
- 1 cream cheese
- 1
- 8
Instructions:
1. Heat oven to 350.
2. prepare cake mix as directed on bbox and bake for 20 minutes.
3. cool completely.
4. drain pineapple very well saving one cup of juice.
5. beat together pudding 1 cup pineapple juice 1 cup of milk and softened cream cheese.
6. beat well.
7. spread this over the cooled cake and over this drizzle pineapple.
8. spread cool whip over this and sprinkle with nuts if you like.
9. keep refridgerated.
Title: Rhubarb Creme Caramel
Ingredients:
- 3 1/2 rhubarb
- 1 sugar
- 1 water
- 1 1/2 pure maple syrup
- 3 eggs
- 4
- 1/3
Instructions:
1. Preheat oven to 425°F On a parchment paper-lined baking sheet, roast rhubarb for 20 minutes or until it softens and most of the moisture evaporates; set aside.
2. Reduce oven temperature to 300°F Butter 3/4 cup heatproof custard cups or ramekins; place them in a 13x9 inch baking dish.
3. In a small saucepan over medium-low heat, thoroughly combine 3/4 cup of the sugar with water.
4. Turn heat to medium-high; bring to a boil without stirring, 5-7 minutes or until sugar is completely melted and amber in colour. immediately divide among prepared custard cup, swirling to coat the bottoms. Set aside.
5. In a small saucepan, heat table cream over medium-high heat for 4-5 minutes or until steaming.
6. Alternatively, in a microwave-safe bowl, heat table cream for 1 1/2 to 2 minutes on high power or until steaming.
7. In a separate medium bowl, whisk remaining 1/4 cup sugar, maple syrup, and eggs, gradually whisk in heated table cream. STir in roasted rhubarb.
8. Divide custard among prepared custard cups.
9. Pour enough hot water into baking dish to come halfway up sides of custard cups.
10. Bake for 50-55 minutes or until custard is set in center. Remove custard cups from water; let cool on wire rack for about 30 minutes.
11. Loosely cover with plastic wrap; refrigerate until chilled, about 4 hours or up to 2 days.
12. Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.
13. COKKING TIPS: To prevent burning,as the the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally. Prepare sugared custard cups and roast rhubarb a day in advance. The remaining steps can be done in a mater of minutes.
Title: Pumpkin Spice Pound Cake
Ingredients:
- 1 1/2 pumpkin
- 1/2 brown sugar
- 1/2 honey
- 2/3 eggs
- 2 all-purpose flour
- 1 wheat flour
- 1/3 baking soda
- 1 salt
- 1/4 cinnamon
- 1 ground nutmeg
- 1 oats
- 1/2 crystallized ginger
- 1/3 walnuts
- 1/4 pecans
Instructions:
1. Heat oven to 350°F.
2. In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs.
3. In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts.
4. Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.
Title: Peanut Butter Icing
Ingredients:
- 1/3 margarine
- 1/4 peanut butter
- 1 1/2 icing sugar
- 1/4 milk
Instructions:
1. Cream together first 2 ingredients together.
2. Blend in icing sugar alternately with milk.
3. Beat until creamy.
4. Spread on a cooled cake.
5. Enjoy!
Title: Quick Ginger Cookies
Ingredients:
- 3/4 shortening
- 1 white sugar
- 1 egg
- 4 molasses
- 2 flour
- 2 baking soda
- 1 cinnamon
- 1 clove
- 2 ginger
- 1/2 salt
Instructions:
1. Cream shortening. Add sugar, egg and Fancy Molasses. Add dry ingredients. Mix well.
2. Make into small balls, roll in white sugar, and press down with a fork.
3. Bake at 375F 8-10 minutes.
Title: Peach Brandy Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 3 flour
- 1/4 salt
- 1 sour cream
- 2 rum
- 1 pure vanilla extract
- 1/4 peach brandy
- 1/2 powdered sugar
- 1 peach brandy
- 1/2
- 1 1/4
- 6
Instructions:
1. For Cake: Preheat oven to 325 degrees.
2. Cream butter and sugar together,add eggs 1 at a time.
3. Mix flour and salt and add alternately with sour cream.
4. Stir in flavorings and brandy.
5. Pour into a greased and floured Bundt pan.
6. Bake 1 to 1-1/2 hours or until tests done.
7. Cool cake in pan for 15 minutes, then remove to cool completely.
8. Drizzle Glaze atop cake, if desired.
9. For Glaze: Mix powdered sugar and brandy together and drizzle over cake.
Title: Very Chocolate Cake Kids Can Make in 1 Pan Carrie Sheridan
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking soda
- 3 salt
- 1/2 vinegar
- 4 vanilla
- 1 cold water
- 1
Instructions:
1. sift together dry ingredients [pressing through a fine sieve is fine] into a 9 inch square pan. Blend.
2. Make 3 holes with a spoon and add oil into 1st, the vinegar in the 2nd and vanilla in the 3rd.
3. Pour 1 cup cold water over all and whisk vigorously.
4. Bake at 350° for 30 minutes. [325° for a glass pan].
5. Let cool and frost.
6. Vanilla Frosting: Heat 2-3 TBS of cream and let cool; blend with with softened butter and powdered sugar to taste. Add a splash of vanilla.
7. Easy Chocolate Frosting: melt butter and semisweet chocolate morsels [in a bowl over a pan of hot water. Remove, add powdered sugar and vanilla. Refrigerate. Whip with a mixer to add air and lighten - then frost cake.
Title: Chocolate Cup
Ingredients:
- 1/4 white chocolate chips
- 1/4
Instructions:
1. You will need two cupcake liners.
2. Place 1/8 of the white and 1/8 of the dark chocolate chips in each of the cupcake liners.
3. Place the cupcake liners inside a microwave safe cup.
4. Microwave one cup at a time for 20 seconds stir then another 30 seconds stir.
5. Stir evenly until a light brown color.
6. Place in freezer for about 10 minutes.
7. Enjoy your chocolate cup.
Title: Lemon Butter Pudding Sauce
Ingredients:
- 1/2 butter
- 2 sugar
- 3 eggs
- 1/2 water
- 1/2 lemon juice
- 1 1/2 lemon rind
Instructions:
1. Cream butter and sugar thoroughly; add eggs and mix well.
2. Add water, lemon juice and rind.
3. Cook in top of double boiler until thick.
Title: Rice Krispies Colada
Ingredients:
- 1 miniature marshmallows
- 3 butter
- 2 -3 ground coffee
- 3
Instructions:
1. Melt butter in a skillet over medium heat.
2. Add marshmallows to melted butter and stir with a spoon/spatula until they just begin to melt.
3. Add in Pilon (or other Cuban coffee blend) coffee grounds.
4. Mix until smooth, then remove from heat.
5. Add in cereal and mix until cereal and marshmallow mix is evenly blended.
6. Turn out mixture onto a greased baking dish.
7. Coat hands with cooking spray and pack down Rice krispy Treats tightly into the baking dish.
8. Cut into squares and ENJOY!
Title: Orange Pecan Bundt Cake
Ingredients:
- 1 unsalted butter
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 light brown sugar
- 3/4 sugar
- 4 eggs
- 3 orange zest
- 1 pecan halves
- 2 sugar
- 1/3
Instructions:
1. Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
2. Whisk the flour, baking powder, baking soda, and salt in a bowl until well combined.
3. In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugars on medium speed for 2-3 minutes, until light and fluffy.
4. Add the egg yolks , one at a time, beating well after each addition, and then beat in the orange zest.
5. With the mixer on low, add the flour mixture (in three increments) alternating with the orange juice (in two increments), beginning and ending with flour and beating until well incorporated.
6. Stir in pecans.
7. In another mixer bowl and using the whisk attachment, beat the egg whites on medium speed until stiff peaks form ; fold gently into the batter.
8. Pour batter into prepared pan, smooth the top; bake for 60-70 minutes, until a cake tester comes out clean.
9. Meanwhile, make the syrup-in a small nonreactive saucepan over med-low heat, combine the sugar and orange juice, bring to a simmer; continue to simmer for 3-5 minutes, until the mixture has a light syrupy consistency.
10. Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack.
11. Brush the top and sides of the hot cake generously with the syrup and let it cool for at least 30 minutes more before serving.
12. Serve warm or at room temperature.
13. The cake will keep in an airtight container at room temperature for up to 2 days.
Title: Better--Than Better-Than-Sex Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 2 flour
- 3 sugar
- 1/2 flour
- 1/4 milk
- 2 pure vanilla extract
- 2 unsalted butter
- 2 cream cheese
- 1 sugar
- 1/2 pure vanilla extract
- 1 lemon juice
- 1 powdered sugar
- 1 vanilla extract
- 1 1/2 crushed pineapple
- 3 unsalted butter
- 1 margarine
- 1 vanilla extract
- 1
- 2
- 1 1/2
Instructions:
1. Butter a 9x13" baking pan.
2. Set oven rack in center of oven and preheat oven to 350'F.
3. Beat butter and sugar until fluffy.
4. Add flour and, at low speed on mixer, blend until mixture is pebbly and can be pressed together.
5. Press mixture on bottom of buttered pan and bake for 20 minutes or until golden.
6. Cool completely.
7. (If using a food processor, process until ingredients are a coarse mixture.) For pudding, beat egg yolks and set aside near stove.
8. Whisk the sugar, flour and milk in a medium saucepan until free of lumps.
9. Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil.
10. Remove from heat and whisk a little of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking really well.
11. Continue to cook 1 2 minutes, stirring constantly, until thick.
12. Pour pudding into bowl and add vanilla and butter, stirring until butter melts.
13. If pudding has lumps, pour through a large, fine mesh strainer.
14. Chill, with plastic wrap pressed directly on surface of pudding, until ready to use.
15. Beat cream cheese, sugar, vanilla and lemon juice just to blend.
16. In separate bowl, whip 1 cup cream to medium stiff peaks.
17. Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese.
18. Set aside.
19. Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks.
20. Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce.
21. Spread pudding over pineapple; spread whipped cream evenly over pudding.
22. Chill well.
23. To make glaze, melt chocolate and butter over low heat, stirring until smooth and completely melted.
24. Remove from heat, stir in vanilla.
25. Drizzle in zigzags across cake's surface.
Title: Opera Peanut Butter Cake
Ingredients:
- 3 granulated sugar
- 3 all-purpose flour
- 3/4 eggs
- 8 sweet butter
- 1/4 margarine
- 2 granulated sugar
- 1 1/4 water
- 7/8 egg
- 10 sweet butter
- 1 chunky peanut butter
- 3 milk
- 2 sweet butter
- 1 unsalted dry roasted peanuts
- 2 chocolate
- 6 chocolate curls
- 1/2
Instructions:
1. Prepare Sponge Cake: Preheat oven to 325°F Line 17 by 12 inch jelly roll pan with waxed paper.
2. In very large bowl, combine 2 1/2 cups sugar, ground almonds and flour. Add 8 eggs, one at a time, mixing thoroughly after each addition. Add melted butter; mix briskly for 30 seconds.
3. In medium bowl with electric mixer at high speed, beat egg whites with remaining 1/2 cup sugar until stiff peaks form. With rubber spatula, gently fold beaten whites into flour mixture in 3 or 4 additions, pour batter into prepared pan, spreading evenly with spatula. Bake 15 to 20 minutes, or until top of cake is golden brown. Cool in pan on wire rack.
4. Prepare the Peanut Butter Cream: In medium saucepan over medium heat, combine the sugar and 7/8 cup water; bring to a boil. Reduce heat to low; cook until syrup reaches 240 F., “soft ball” stage, on a candy thermometer.
5. Meanwhile, in large bowl with mixer at medium speed, beat 10 egg yolks and whole egg. Add sugar syrup in a gradual stream; beat 5 minutes. Add butter; beat 5 minutes longer. Add peanut butter; beat until mixture is smooth. Set aside.
6. Prepare Chocolate Ganache: In medium saucepan over medium heat, bring milk to a boil. Add chocolate chips; remove from heat and stir until melted and smooth. Stir in butter and chopped peanuts. Let cool.
7. To Assemble Cake: Remove waxed paper from sponge cake; cut cake into three 12 by 5 1/2 inch pieces. Spread half the Peanut Butter Cream over one third, piling it high and smoothing with rubber spatula. Top with a second piece of sponge cake and spread with half of the Chocolate Ganache. Top with remaining third of sponge nut Butter Cream. Refrigerate cake until ready to serve; let cake stand at room temperature for 20 to 30 minutes before serving.
8. To Make Chocolate Sheet to fit top of cake, cut a rectangle of waxed paper the same size as top layer of cake; place on cookie sheet. Evenly brush a thick layer of the remaining ganache mixture over waxed paper; chill until firm. Just before serving, carefully remove chocolate-coated waxed paper from cookie sheet; invert on top of cake. Gently peel off waxed paper. Trim edges with small, sharp knife if necessary. Or, if desired, simply cover entire top of cake with chocolate curls. Makes about 24 servings.
9. NOTE: To grind almonds, place in bowl of food processor and pulse on and off until nuts are pulverized and fluffy. Do not overprocess, as nuts will turn to a paste. I prefer a nut grinder.
10. Woman’s Day.
Title: Debbies Easy Cherry Cobbler
Ingredients:
- 2 cherry pie filling
- 1 plain flour
- 2 sugar
- 1/2
- 1
- 2
Instructions:
1. Stir together pie filling, cherries, and 2 tablespoons flour.
2. Stir in almond extract.
3. Place in a lightly greased 8-inch-square baking dish.
4. Place pie crust on top. Brush with egg wash. Sprinkle with sugar.
5. Place on cookie sheet. Bake at 350° for 35 to 45 minutes or until golden and bubbly.