lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Caramel Cake
Ingredients:
- 2 all-purpose flour
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1 salt
- 1 baking soda
- 3 eggs
- 1 1/4 sugar
- 1 3/4 vanilla extract
- 1 chocolate
- 3 bananas
- 3 brown sugar
- 1/2 milk
- 2 unsalted butter
- 4
Instructions:
1. Butter and flour a tube pan or a bundt pan that can hold 12 cups.
2. Preheat the oven to 350 degrees F.
3. Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
4. In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
5. Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
6. Add the vanilla extract and mix for another 30 seconds.
7. With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
8. Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
9. Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
10. About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
11. Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
12. Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
Title: Key Lime Pie Cupcakes With Coconut Meringue
Ingredients:
- 24 lime
- 1 eggs
- 4 vanilla instant pudding mix
- 1 water
- 1 sweetened condensed milk
- 1 1/4 key lime juice
- 1/3 cream of tartar
- 1 granulated sugar
- 1
- 1/3
- 1/4
- 3
- 1/2
- 1/3
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter:
3. With a citrus zester or fine grater, zest the lime and reserve one teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have two tablespoons. Set aside.
4. Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
5. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
6. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
7. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Increase the oven heat to 450°F.
8. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
9. Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.
10. Prepare the meringue:
11. Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds.
12. Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks).
13. Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes.
14. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.
Title: Oreos 'n' Cream Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2/3 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 1/2 vanilla extract
- 1 eggs
- 3 buttermilk
- 1 1/4 cream cheese
- 4 unsalted butter
- 1/2 confectioners' sugar
- 1 milk
- 3 -4 heavy cream
- 1 1/2 granulated sugar
- 1/4 vanilla extract
- 1
- 3
Instructions:
1. Heat oven to 350 degrees.
2. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.
3. For cake, in medium size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
4. In large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.
7. Divide batter evenly between prepared pans.
8. Bake at 350 degrees for about 36 minutes or until toothpick inserted in centers comes out clean.
9. Cool cakes in pans on wire racks for 10 minutes.
10. Turn cakes out onto racks; let cool completely.
11. For filling, in large bowl, with mixer on medium speed, beat cream cheese and butter until smooth.
12. Gradually add confectioners' sugar, then milk.
13. Beat for 2 minutes or until light and fluffy.
14. When layers have cooled, trim off any crowned cake from the tops and discard.
15. Cut each layer in half horizontally with a serrated knife.
16. Place cut layer on a cake stand and top with one-third of filling; spread evenly over top.
17. Repeat with 2 more cake layers.
18. Place last layer on top, cut side down.
19. Refrigerate for 20 minutes or until filling is set.
20. For frosting, in large bowl with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form.
21. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top.
22. Place chopped cookies in large bowl and carefully hold cake stand over bowl.
23. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover.
24. Brush excess crumbs off stand before serving.
Title: Lemon Buttermilk Pound Cake
Ingredients:
- 1 margarine
- 6 butter
- 1 eggs
- 3 buttermilk
- 1/2 cake flour
- 2 1/4 baking soda
- 2 sugar
- 1 lemon rind
- 1 lemon juice
- vanilla extract
Instructions:
1. Sift together flour baking soda.
2. Put butter and sugar into mixing bowl, beat until light and fluffy.
3. Add in eggs one by one.
4. (mixture may look a little curdled) Add in buttermilk alternatively with flour mixture.
5. Add in vanilla,lemon peel and lemon juice.
6. Pour into greased 12" baking pan, Bake for 45 minute.
7. or until toothpick inserted comes out clean.
Title: Hershey's Kisses Peanut Butter Surprise Cookies!
Ingredients:
- 70 butter
- 1/2 margarine
- 1/2 creamy peanut butter
- 1/2 crunchy peanut butter
- 2 granulated sugar
- 1 light corn syrup
- 1 egg
- 1 1/4 vanilla extract
- 1 all-purpose flour
- 1/8 baking soda
- salt
- granulated sugar
Instructions:
1. Remove wrappers from peanut butter filled chocolates.
2. Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla; blend well. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well.
3. Heat oven to 350°F Shape dough into 30 (about 1-1/4 inch) balls. Press peanut butter filled chocolate piece into each ball; covering completely with dough. Reshape into balls; roll in granulated sugar. Place on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
5. Set aside 30 peanut butter filled chocolates. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 1 minute; knead. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. Cut small piece from corner of bag; drizzle melted chocolate over cookies. Before drizzle sets, place peanut butter filled chocolate in center of each cookie. Allow drizzle to harden.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1/2 oatmeal
- 1/2 brown sugar
- 1/2 flour
- 1 1/2 butter
- 1/2 ground cinnamon
Instructions:
1. Place apples in slow cooker. Combine remaining ingredients in a mixing bowl until crumbly.
2. Sprinkle mixture over apples. Cover and cook on low 4 hours.
Title: Peanut Butter Marshmallow Bars
Ingredients:
- 1/2 light brown sugar
- 1/4 crunchy peanut butter
- 1/2 granulated sugar
- 1/4 egg
- 1 all-purpose flour
- 1 1/4 baking powder
- 1 salt
- 1/4 creamy peanut butter
- 1/2 miniature marshmallows
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease 13x9x2-inch glass baking dish with shortening.
2. For cookie base, combine brown sugar, shortening, Jif Extra Crunchy Peanut Butter, granulated sugar and egg in a large bowl. Beat at medium speed of electric mixer until well blended.
3. Combine flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate for 15 minutes. Press chilled cookie base into prepared dish. Bake for 20 minutes or until light brown. Do not over-bake. Cool 2-3 minutes.
4. For topping, place Jif Creamy Peanut Butter in microwave-safe measuring cup. Microwave at HIGH for 1 minute. Pour over baked surface. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows. Return to oven. Bake 5 minutes or until marshmallows are light brown. Do not over-bake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into bars about 2x2 inches.
Title: Pumpkin, White Chocolate Bread Pudding W/ Walnut Caramel Sauce
Ingredients:
- 2 half-and-half
- 2 eggs
- 1 pumpkin
- 1 dark brown sugar
- 1 pumpkin pie spice
- 1 ground cinnamon
- 1/2 vanilla extract
- 10 white chocolate chips
- 8 dark brown sugar
- 2 1/2 unsalted butter
- 1 heavy whipping cream
- 1 walnuts
- 1/2 confectioners' sugar
- 3 vanilla ice cream
- 6
Instructions:
1. To make pudding: Whisk half-and-half, eggs, pumpkin, dark brown sugar, pumpkin pie spice, cinnamon and vanilla extract in large bowl until well blended.
2. Fold in bread cubes.
3. Stir in white chocolate chips.
4. Transfer mixture to 2 (7-by-11-inch) glass baking dishes.
5. Let stand 20 minutes.
6. Preheat oven to 350 degrees and bake 40 minutes until set.
7. To make sauce: Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
8. Stir in cream slowly, whisking 4 minutes until sugar dissolves and sauce is smooth.
9. Add walnuts and stir to combine.
10. To serve: Sift confectioners' sugar over bread pudding.
11. Serve bread pudding warm with cinnamon ice cream and sauce.
Title: Strawberry Banana Delight
Ingredients:
- 3 bananas
- 16 fresh strawberries
- 1 sugar-free strawberry gelatin
- 1 boiling water
- 2 water
- 1 1/2 Cool Whip
- 1
Instructions:
1. Layer banana slices and cake cubes in a 13 x 9 dish coated with nonstick cooking spray.
2. Place strawberries over cake and press down gently.
3. In a bowl, dissolve jello in boiling water; stir in cold water.
4. Pour over strawberries.
5. Refrigerate for 3 hours or until set.
6. Serve with whipped topping.
Title: Perfect Red Velvet Bundt Cake
Ingredients:
- 1 1/4 buttermilk
- 1 eggs
- 2 apple cider vinegar
- 1 vanilla
- 1 all-purpose flour
- 1 sugar
- 2 1/2 baking soda
- 1 3/4 salt
- 1 cocoa powder
- 3/4 cream cheese
- 1 1/2 butter
- 8 vanilla
- 5 confectioners' sugar
- 2
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour bundt pan.
2. In stand mixer combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. mix well. In a separate bowl sift together dry ingredients. Gradually add to wet ingredients (slowly at first). Beat until smooth.
3. Pour into prepared pan. Bake 50 minutes or untill toothpick comes out clean. Cool on rack for 30 mins, then turn out onto cake plate to finish cooling.
4. Combine room temp butter and cream cheese in stand mixer, the add vanilla and mix ti fully combine. Gradually add sugar at low speed to combine, then whisk at high speed for three minutes. Apply to cake in preferred method (I like to drizzle it from a plastic bag with the corner snipped off).
Title: Apples-On-The-Bottom Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 1 baking powder
- 1 1/2 salt
- 1/2 shortening
- 4 margarine
- 1/2 milk
Instructions:
1. Preheat oven to 400 degrees.
2. Pour filling into 9" square baking dish. Dot the top with 1 Tbsp margarine.
3. In a medium bowl, mix together the flour, sugar, baking powder, and salt.
4. Cut in the margarine. Work until dough is lumpy.
5. Add the milk. Mix into pasty dough.
6. Dab dough on top of apples.
7. Bake for 25-30 minutes, until golden brown and delicious.
Title: Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves
Ingredients:
- 75 caster sugar
- 150 water
- 2 oranges, juice of
- 4 -6 black currants
- 225 strawberries
- 225 raspberries
- 225
Instructions:
1. Syrup: Put the sugar, water, orange juice and bergamot leaves into a pan over a low heat and stir occasionally until the sugar has dissolved, then bring to the boil and boil for 5 minutes or until the syrup has reduced by half.
2. Discard the bergamot leaves and then add the blackcurrants and allow to simmer for a further 5 minutes. Remove from the heat and allow to cool.
3. When cool, stir in the strawberries and raspberries and put in to a decorative glass dish. Decorate with the bergamot flowers and scented pelargonium leaves. Serve with cream, sorbet or crème fraiche.
4. NOTE - RZ will not allow me to add these, scented pelargonium leaves, please use these to decorate the fruit salad!
Title: Apricot Sesame Biscotti
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 3/4 light brown sugar
- 2 toasted sesame seeds
- 2 eggs
- 2
- 1/2
Instructions:
1. Combine dry ingredients in a large bowl.
2. Mix eggs and egg whites; stir into flour mixture until smooth. Mix in dried apricots.
3. Shape dough on greased cookie sheets into 4 slightly flattened rolls, 1 ½ inches in diameter.
4. Bake at 350 until lightly browned, about 20 minutes. Let stand on wire rack until cool enough to handle.
5. Cut bars into ½ inch slices.
6. Arrange slices, cut sides down, on ungreased cookie sheets.
7. Bake biscotti until toasted on the bottom, 7-10 minutes; turn and bake until biscotti are golden on the other side and feel almost dry, 7-10 minutes. Cool on wire racks.
Title: Chocolate Red Wine Cake
Ingredients:
- 200 butter
- 250 caster sugar
- 4 eggs
- 25 cocoa powder
- 250 plain flour
- 1 baking powder
- 100 red wine
- 1 vanilla extract
- 150 chocolate chips
Instructions:
1. Preheat the oven to 180 degrees C (350 F).
2. Lightly grease a 20cm springform cake tin.
3. Cream the butter and sugar together until light and fluffy.
4. Add in the eggs, then sift in the cocoa powder, flour and baking powder.
5. Mix in the red wine, then fold in the chocolate chips.
6. Pour the batter into the pan and bake for an hour or until a toothpick inserted into the centre comes out clean.
7. Remove from the oven, let it cool in the tin and then turn out.
Title: Carmelized Brownies
Ingredients:
- 1 eggs
- 3 water
- 4 butter
- 1 pecans
- 1 brown sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare the brownie mix according to package directions. Pour batter into a greased 9x13 inch pan.
3. Melt the butter in a small saucepan. Add the pecans and sugar and cook over medium heat, stirring frequently, until the sugar dissolves.
4. Drizzle the caramel mixture over the brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, 25-30 minutes.
Title: Amaretto Cake
Ingredients:
- 1 eggs
- 4 instant lemon pudding mix
- 1 canola oil
- 1/2 amaretto liqueur
- 2 water
- 1/2 water
- 2 orange marmalade
- 1 amaretto liqueur
- 1
- 1/4
- 5
- 1
Instructions:
1. Grease a bundt pan.
2. Preheat oven to 350.
3. Beat eggs until light.
4. Add remaining cake ingredients and beat for 5 minutes with an electric mixer.
5. Pour into greased bundt pan.
6. Bake for 45-60 minutes, depending on oven.
7. Cake is done when a pick comes out clean.
8. For glaze, combine all glaze ingredients except almonds in saucepan.
9. Heat over med-low heat until melted.
10. Drizzle the glaze over the cooled cake (which has been placed on a cake/serving plate).
11. Add the chopped almonds as a"crown" on top.
Title: Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1 walnuts
- 1/8 sugar
- 1 confectioners' sugar
- 6 cream cheese
- 4 butter
- 1 vanilla
Instructions:
1. Preheat oven to 375 degrees.
2. Beat eggs on high speed for 5 minutes.
3. Gradually beat in 1 cup of sugar.
4. Stir in pumpkin and lemon juice.
5. Combine flour, powder, cinnamon, ginger, nutmeg and salt in a separate bowl.
6. Stir into pumpkin mixture until well combined.
7. Pour and spread evenly into a greased and floured 15 x 10 x 1" baking pan and sprinkle top with walnuts.
8. Bake for 15 minutes.
9. Turn onto a clean dish towel sprinkled with 1/8 cup sugar.
10. Starting a short end, roll the towel and cake together.
11. Allow to cool completely and unroll.
12. Prepare filling: Cream cream cheese, butter and vanilla until smooth.
13. Gradually add confectioner's sugar and beat until well combined.
14. Spread filling over cake evenly and roll back up (without the towel!).
15. Wrap in plastic wrap and chill well before serving.
16. Slice and enjoy!
Title: Our Family Favourite Lemon Spring / Easter Cake
Ingredients:
- 8 margarine
- 6 sugar
- 8 self raising flour
- 1 baking powder
- 2 lemons, zest of
- 3 water
- 4 eggs
- 2 icing sugar
- 3/4 margarine
- 1 orange flower water
- 2 1/2 icing sugar
- 2 lemons
- 1 water
- 16
Instructions:
1. Cream the margarine & sugar until it's light & creamy. Beat in the eggs & lemon zest. Slowly add the sifted flour & baking powder & mix well but gently. Add the water & mix.
2. Pour into a lined & greased baking tin. I use either a tall 5" round tin or a shallow 12" round tin (if having a plain- unfilled but iced cake) - both work very well & I've also seen others using square pans & bundt tins -- Bake in a preheated oven at 180C for 40-45 minutes; test to see if it is done - it may need a few extra minutes. If cooked, turn off oven & allow cake to rest in it for around 3 minutes.
3. Filling:
4. Beat the margarine / butter until creamy. Slowly add enough icing sugar to reach a consistency you like. Tint yellow if desired. When the cake has cooled completely, use a bread knife to cut the cake into 3 layers. Divide the filling in half & spread onto bottom & middle layers using a pallet knife or similar.
5. Icing.
6. After filling the cake, put the top layer back in place. Trim off any edges or bumps etc. Mix the sifted icing sugar with the lemon juice & enough water to get a very thick but spoonable consistency. Tint with colouring if desired & carefully spoon over the top of the cake. The icing will slowly begin to drip down the sides of the cake - take a pallet knife & carefully run it around the sides of the cake to ensure & even covering.
7. When the icing is almost set, run a clean damp finger or knife handle around the rim of the plate (if serving on it) & top with chocolate mini eggs or other decorations of your choice.
Title: Ghirardelli English Toffee
Ingredients:
- 8 bittersweet chocolate
- 3/4 pecans
- 1 butter
- 1 sugar
- 2 water
- 1/8 salt
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 350°F
2. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
3. With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
4. Place the foil shell on a baking sheet, and set aside.
5. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
6. When the mixture becomes dark golden brown, immediately remove the pan from the heat.
7. Stir in the vanilla extract.
8. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
9. Cool at room temperature for 45 minutes, or until hard.
10. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
11. Let set at room temperature 1 hour, or until the chocolate is set.
12. Break toffee into pieces. Store covered at room temperature for up to 1 month.
Title: Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 1 sugar
- 1/4 clove
- 1/2 salt
- 1 cinnamon
- 1 evaporated milk
- 1 butter
- 1 pecans
- 1
Instructions:
1. Mix pumpkin, sugar, cloves, salt, cinnamon and milk together.
2. Pour into a greased 9x13 pan.
3. Sprinkle entire box of spice cake mix over pie mixture.
4. Drizzle with melted butter.
5. Sprinkle with pecans.
6. Bake at 350 for 1 hour.
7. Serve with whipped cream.
Title: Lemon Crinkle Cookies
Ingredients:
- 1 eggs
- 2 butter
- 1/3 lemon
- 1 icing sugar
- 1/2
Instructions:
1. Poor cake mix into bowl.
2. mix eggs, butter, lemon extract and zest together.
3. Pour wet ingredients in with cake mix and stir.
4. Roll into small balls and generously coat with icing sugar.
5. Cook at 350'F for 9 minutes.
6. Let cool and serve.