lumicero/recipes-ing2inst huggingface dataset:
Title: Cake Mix Chocolate Pumpkin Cake
Ingredients:
- 1 pumpkin
- 1 eggs
- 3 ground cinnamon
- 1 ground nutmeg
- 1/2 pecans
- 1/2 cream cheese
- 1/2 butter
- 1 ground cinnamon
- 8 pure vanilla extract
- 1/2 confectioners' sugar
- 1
- 4
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. 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 the sides down again if needed. The batter will be thick and should look well combined. Fold in the cinnamon chips until well distributed. Pour the batter into the prepared pan, moothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
4. Meanwhile, prepare the Cinnamon-Chocolate Cream Cheese Frosting.
5. Spread the frosting over the cake in the pan with smooth, clean strokes. Sprinkle the pecans over the top.
6. To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
7. Cinnamon-Chocolate Cream Cheese Frosting.
8. (Makes 3 1/2 cups, enough to frost a 2- or 3-layer cake.).
9. Place the cream cheese and the butter in a large mixing bowl.
10. Blend with an electric mixer on low speed until well combined, 30 seconds.
11. Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the confectioners' sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds.
12. Add more sugar if the frosting seems too thin.
13. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
Title: Liquor Fruit Salad Not for the Kids
Ingredients:
- 1 seedless watermelon
- 2 grapes
- 3 pears
- 3 cherries
- 1 mangoes
- 2 bananas
- 3 strawberry
- 1 pineapple
- 1 rum
- 3 vodka
Instructions:
1. First step is to cut the watermelon in half, and ball the inside (use a melon baller, making small-medium size balls of the entire watermelon).
2. Don't throw the watermelon halves away, you will need them later.
3. Once the balls are made, put all of them into a large container or bowl, and cover them in the liquor.
4. Let the balls sit for about 15 minutes, stirring them every 3-5 minutes.
5. After the watermelon has settled in the liquor for 15 minutes, add all of the other fruits into the bowl, mixing them around again every 5 minutes, for 15 minutes.
6. Finally pour the entire contents of the bowl into the halves of the watermelon that you balled empty.
7. The watermelon halves are the bowl you will use to serve the fruit salad in!
8. Cover the halves with cellophane and chill in the fridge for 4-6 hours.
9. Make sure to give it a good stir again just before serving.
10. Don't eat too much!
Title: Baked-On Cookie Frosting
Ingredients:
- 1/3 all-purpose flour
- 1/3 butter
- 2 powdered sugar
- 1 1/2 hot water
Instructions:
1. Combine all of the frosting ingredients in small bowl, with a hand mixer, until smooth.
2. Spoon the frosting in plastic resealable food bag.
3. Cut a very small tip from one corner. Decorate cookies with frosting to create desired designs. Sprinkle with sugar, if using.
4. Bake as directed on the cookie recipe. If desired, sprinkle with sugar again while still warm.
5. Tip: If frosting is too thick, stir in 1/8 to 1/4 teaspoon hot water; if too thin, stir in 1 to 2 teaspoons flour.
6. For cinnamon-vanilla frosting: Substitute vanilla extract for the hot water and add 1/4 teaspoon ground cinnamon.
7. For lemon frosting: Substitute fresh lemon juice for the hot water. You can add 1/2 teaspoon lemon zest for extra flavor, if desired.
Title: Frozen Grand Marnier Souffle
Ingredients:
- 1 sugar
- 1/3 water
- 2 Grand Marnier
- 6 heavy cream
- 1/4
- 2
- 1
Instructions:
1. Bring sugar, water and grated orange rind to a boil over moderate heat. Cook syrup to 220 degrees on a candy termometer. Beat egg yolks until thick and lemon colored. Pour in syrup in a stream over egg yolks and beat until thick. Cool. Beat in Grand Marnier. Beat heavy cream until light shipped and fold into egg yolk mixture. Refrigerate.
2. Meanwhile, fit souffle dish with a 6" band of silver foil. Double and grease to form a collar extending 2" above rim and secure with a string. (Press foil closely along rim to prevent leakage.) Spoon a 2" layer of custard into dish and top with half the cake cubes. Cover sponge cake cubes with another layer of custard and add remaining cake cubes. Top with remaining custard. Freeze for 6 hours. Serve with whipped cream flavored with Grand Marnier. Garnish with strawberries and/or raspberries.
Title: Creme Brulee
Ingredients:
- 8 heavy cream
- 8 half-and-half
- 1 sugar
- 4 vanilla
- 2 sugar
- 1/2 brown sugar
- 1/4
Instructions:
1. Combine first three ingredients in a medium saucepan and scald.
2. Remove from heat.
3. In a separate bowl, whisk four egg yolks with 2 teaspoons vanilla.
4. While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.
5. Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan.
6. To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved.
7. Pour into ramekins.
8. Fill about 3/4 full.
9. Bake at 325 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.
10. Chill.
11. Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries.
Title: Easy Baked Apples
Ingredients:
- 4 raisins
- 4 coconut
- 4 tart apples
- 4 cinnamon
- 1/2 maple syrup
- 1/2
- 1/4
Instructions:
1. Combine nuts, raisins, and coconut.
2. Core apples and peel the top third.
3. Place in microwave dish.
4. Fill center with nut mixture.
5. Sprinkle with cinnamon.
6. Pour apple juice around apples.
7. Pour syrup over apples.
8. Cover and microwave on high for 6-8 minutes or until apples are tender.
9. If your microwave isn't a turntable, rotate the apples every 2 minutes.
Title: Ricotta Torte
Ingredients:
- 1 Mean Chef's Sweet Tart Dough
- 2 ricotta cheese
- 2 eggs
- 2 sugar
- 1/4 bittersweet chocolate
- 1/4 white chocolate
- 1 3/4 orange, zest of
- 1 3/4
- 1
Instructions:
1. Mix ricotta, eggs, sugar and liquer.
2. Add almonds, chocolate and zest.
3. Pour into unbaked tart shell.
4. Make lattice top.
5. Brush with egg wash.
6. Bake at 375 for about 30 minutes.
Title: Kenlyn's Divinity
Ingredients:
- 2 1/2 sugar
- 1/2 water
- 1/2 vanilla
- 1 miniature marshmallow
- 1
- 3
Instructions:
1. Cook sugar, karo and water until it forms a pretty firm ball when tested in.
2. cold water.
3. Pour half of syrup slowly over stiff egg whites, beating.
4. constantly.
5. Let balance of syrup cook until it spins a long thread or.
6. cracks when tested in cold water.
7. Add marshmallows to first mixture—then.
8. pour remaining syrup over first mixture.
9. Add vanilla and pecans and continue beating until it holds its shape.
10. Pour into buttered pan. Cool and cut into squares.
Title: Chocolate Peanut Butter "tamales" With Canela Crema
Ingredients:
- 4 dark chocolate
- 4 crunchy peanut butter
- 3/4 powdered sugar
- 1/2 sugar
- 2 heavy cream
- 1/4 vanilla bean
- 1 cinnamon
- 1/2
- 1
Instructions:
1. "TAMALES":.
2. Combine the peanut butter and powdered sugar in a mixing bowl until well-mixed (either by hand or electric mixer). Divide the mixture into 4 equal pieces, then roll each piece into a flat 2" log. Cover and chill these for 15 minutes.
3. Melt the chocolate in a double boiler.
4. Lay out the cornhusks, smooth side up. Spoon a generous tablespoon of melted chocolate on a husk and spread it out into a rectangle in the center of the husk. Top chocolate with one log of peanut butter. Fold the husk in on both sides, then turn seam side down on a plate. Repeat with the rest of the husks.
5. Chill tamales on a plate in the fridge for at least 30 minutes.
6. CREMA:.
7. While the tamales are chilling, prepare the crema.
8. Whisk yolks and sugar together until well blended. Meanwhile, gently heat the cream, half of the cinnamon, and the vanilla bean in a heavy-bottomed saucepan. Bring to a boil. Pour half of the cream mixture into the egg yolk mixture, whisking constantly as you pour (this tempers the yolks). Pour this mixture back into the saucepan with the rest of the cream over low heat. Stir this continuously and cook until it becomes thick enough to coat a spoon. Remove from the heat and set aside to cool.
9. To serve, unwrap the chilled "tamales". You can either place tamale in a puddle of crema on the plate, or you can drizzle crema over the tamale in the opened husk. Sprinkle with the remaining cinnamon.
Title: Lemon Drop Cookies
Ingredients:
- 3 eggs
- 1/2 milk
- 4 sugar
- 1/2 flour
- 1/2 baking powder
- 3 confectioners' sugar
- 8 water
- 6
- 1/2
Instructions:
1. FOR COOKIES: Preheat oven to 350 degrees.
2. Beat eggs, milk, 2 tsp lemon extract, sugar and oil in electric mixer at medium speed until well blended.
3. Reduce speed to low and add flour and baking powder until just blended to a soft, sticky dough.
4. Lightly flour your fingers and drop cookies by the teaspoon onto lightly greased cookie sheet.
5. (I prefer Silpat or parchment) Shape smooth and roundish because they hold their shape during baking.
6. Make right away for 8-10 minutes With a metal spatula, place cookies on a wire cooling rack.
7. Cool completely.
8. FOR FROSTING: Combine confectioners sugar, water and 2 tsp.
9. lemon extract (if you would like you can also add food coloring) in mixer on medium speed until smooth.
10. When cookies are completely cooled and still on wire racks (place newspaper or paper bags under racks), drizzle icing over cookies until covered.
11. Let dry.
Title: Puff Pastry Cookies
Ingredients:
- 1 puff pastry
- 1/2 sweetened coconut
- 2
Instructions:
1. Thaw pastry sheet at room temperature for approx 30 minutes.
2. Preheat oven to 400f.
3. Unfold pastry sheet on lightly floured surface.
4. Roll into 14”x 10” rectangle and use cookie cutter to cut out shapes of your desire (I get 12 using a 3” circle-shaped cutter).
5. Place on baking sheet; brush with jam and sprinkle with the shredded coconut (press the coconut down onto the jam a little).
6. Bake for ten minutes or until golden then remove and allow to cool on a wire rack.
Title: Mocha Cupcakes
Ingredients:
- 3/4 all-purpose flour
- 1/2 coffee
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 granulated sugar
- 3/4 egg
- 1/3 2% low-fat milk
- 1 instant coffee granules
- 1/3 vanilla
- 2
- 1
Instructions:
1. Preheat your oven to 350 degrees and line your pan with paper liners.
2. Mix together flour, cocoa powder, ground coffee, baking powder, baking soda and salt in a small bowl.
3. In a large bowl, whisk together sugar, oil and egg until smooth. Add flour mixture and beat until combined.
4. In a small bowl whisk together milk, instant coffee and vanilla until coffee is dissolved.
5. Add milk mixture to batter and beat until smooth.
6. Pour or scoop batter into pan and bake 20-25 minutes or until a toothpick inserted in cupcake’s center comes out clean. Cool in pan 10 minutes then remove and cool completely.
Title: Sultana Cake
Ingredients:
- 1 sultana
- 4 butter
- 3 eggs
- 1 1/4 sugar
- 2 flour
- 2 baking powder
- 1 brandy
Instructions:
1. Put all sultanas in a large pot and cover with water, boil gently for 5 minutes.
2. Strain sultanas in a colander then put sultanas back in pot.
3. Add butter, stir and leave to cool.
4. beat eggs in with the sugar then add to sultana mix then add essence, 2 large cups plain flour and the baking powder.
5. Mix well with wooden spoon till combined.
6. Line 9x9in cake tin (or other suitable tin)with greased paper on bottom and sides.
7. Bake in 190 celsius oven for 30-45 mins till knife inserted in middle comes out clean.
8. Ice with one layer of almond icing and one layer of royal icing and decorate as desired.
Title: Vanilla Figs and Dried Cherries
Ingredients:
- 2 water
- 1/2 - 3/4 vanilla bean
- 1/2 honey
- 1/4 sugar
- 1/2 dried fig
- 1/3 dried tart cherry
- 1 heavy cream
- 2 powdered sugar
- 2 golden rum
- 1/2 sour cream
Instructions:
1. Combine the water, vanilla bean, honey, sugar, figs, and cherries in a slow cooker.
2. Cover and cook over LOW until the figs are soft, 3-4 hours.
3. Turn off the cooker, remove the lid, and let cool down a bit before serving warm or at room temperature with the whipped cream.
4. To make the whipped cream—place a medium bowl and the beaters of an electric mixer in the freezer for at least 1 hour to chill thoroughly.
5. Combine the cream, sugar, and rum in the chilled bowl; whip on high speed with an electric mixer until soft peaks form, about 3 minutes.
6. Fold in the sour cream; serve immediately.
Title: Chocolate-Coffee Tequila Cupcakes
Ingredients:
- 2 1/4 flour
- 1 white sugar
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 salt
- 1 low-fat buttermilk
- 1/4 coconut oil
- 2 lime juice
- 1/4 light brown sugar
- 1 black coffee
- 6 eggs
- 2 vanilla extract
- 2 coconut oil
- 1/2 confectioners' sugar
- 2 skim milk
- 6 vanilla bean paste
- 1 kosher salt
- 1/4 coconut flakes
- 1/2
Instructions:
1. Preheat oven to 350°F. Line cupcake pan with paper liners.
2. Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
3. In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
4. Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
5. Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
6. When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
7. Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
8. Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).
Title: My Own Caribbean Christmas Fruit Cake Also Known As Great Cake
Ingredients:
- 1 raisins
- 1 prune
- 1 cherries
- 1 currants
- 1/2 red wine
- 2 sherry wine
- 1 rum
- 1 red wine
- 1 sugar
- 10 eggs
- 1 flour
- 4 baking powder
- 1 nutmeg
- 2 cinnamon
- 1 butter
- 6 powdered clove
- 2 mixed spice
- 1 salt
- 1 powdered ginger
- 2
- 1
Instructions:
1. About three months before preparation of the cake mix or puree the fruits.
2. Pour the alcohol over them and allow them to soak.
3. Cream the sugar and butter together.
4. Add the eggs two at a time.
5. Add the essence and angostura bitters.
6. Combine the dry ingredients and spices with the flour and add them to the batter.
7. Add the colouring to the mixture.
8. A wooden spoon should be able to stand in the mixture with falling to easily.
9. Grease and double line a large cake pan.
10. Cover the pan with foil paper.
11. Place a shallow pan of water in the bottom of the oven. This is to increase the moisture of the cake.
12. Bake at 250- 300°F for 2-3 hours.
13. Test for doneness with a skewer after about 2 hours.
14. When done, prick the cake with a skewer repeatedly and pour sweet red wine all over the cake.
15. Replace wine when the cake has soaked it up.
16. Enjoy!
Title: White Chocolate Apricot Thumbprint Cookies
Ingredients:
- 1 unsalted butter
- 2/3 sugar
- 2 lime zest
- 3/4 pure vanilla extract
- 1/2 all-purpose flour
- 2 1/4 fine salt
- 1/4 white chocolate
- 3/4 sugar
- 3
Instructions:
1. Preheat oven to 350' F.
2. Line a baking tray with parchment paper.
3. Beat butter and sugar until smooth. Add egg yolks, lime zest and vanilla and blend. Stir in flour and salt until evenly combined. Spoon and shape 1-inch balls of dough. In bowl with sugar, roll dough ball until covered. Place 1 1/2 inches apart on prepared baking tray. Press an indentation in the center of each cookie (a few cracks are to be expected) and bake for 13 to 15 min, until cookies just begin to brown lightly on the bottom. Let cool.
4. Stir apricot jam to loosen and spoon a bit of jam in each thumbprint. Melt white chocolate in microwave on med. heat, stirring every 10 seconds. Dip a fork into chocolate and drizzle over cookies or put melted chocolate in pastry bag and squeeze over cookies. Let cookies set for at least an hour before packing. Refridgerate.
5. Cookies will keep up to a week in airtight container.
Title: Chocolate Cake
Ingredients:
- 1 sugar
- 1 1/2 flour
- 3 baking soda
- 1 salt
- 1 vinegar
- 1/2 vanilla
- 1 water
- 1
Instructions:
1. mix pour into square baking dish.
2. dont grease pan.
3. slow oven 325 degrees.
4. 45 minutes mine fell in center cause i banged oven door, still tasted good.
Title: Strawberries and Oranges in Syrup
Ingredients:
- 1 1/2 water
- 3/4 sugar
- 1/4 basil
- 2 strawberries
- 4 oranges
Instructions:
1. Bring water and sugar to a boil and cook until clear and sugar is dissolved (2-3 minutes). Let syrup cool briefly and add basil. Set aside to steep and cool.
2. Wash strawberries, removing and discarding caps and then cut into quarters (or sixths if you have huge berries).
3. Cut away the orange peel from the oranges, and then cut oranges into sections.
4. Put the strawberries and orange pieces (and orange juice) in a bowl. Toss. Pour syrup over fruit. Refrigerate at least 30 minutes.
Title: Baby Food Pineapple Coconut Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 white sugar
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 1/2 eggs
- 4 crushed pineapple
- 2 walnuts
- 1 flaked coconut
- 1 cream cheese
- 1 butter
- 1 vanilla
- 1/2 confectioners' sugar
- 2
- 4
Instructions:
1. Cake: Preheat oven to 350 degrees.
2. In a large mixing bowl, combine dry ingredients and mix well.
3. Add oil, eggs and baby food and mix on low speed until well combined.
4. Fold in pineapples, nuts and coconut.
5. Pour into 2- 9 inch greased and floured pans.
6. Bake for about 35 minutes or until center tests done.
7. Cool for 15 minutes on wire rack and then remove from pans.
8. Cool completely before filling and frosting.
9. Frosting: In a large bowl, beat cream cheese and butter until smooth.
10. Add vanilla and confectioner's sugar and beat until desired spreading consistency.
11. Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
12. If you have any left, store in the refrigerator!
Title: Cinnamon Cream Cheese Frosting
Ingredients:
- 1 reduced-fat cream cheese
- 4 butter
- 3 confectioners' sugar
- 1 ground cinnamon
Instructions:
1. In a medium bowl, cream together the cream cheese and butter until creamy. Then gradually stir in the confectioners' sugar and cinnamon.
2. Frost cake or cupcakes and let frosting "set" for 20 minutes on counter or in the frig.
3. The yield below is for cupcakes, but I would think that this would make 3-4 cups.
Title: S'mores Cookies
Ingredients:
- 1/2 old fashioned oats
- 1 all-purpose flour
- 1 whole wheat flour
- 3/4 ground cinnamon
- 1/2 baking soda
- 1/2 salt
- 1 unsalted butter
- 3/4 light-brown sugar
- 1 egg
- 8 marshmallows
- 15
Instructions:
1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.
Title: Grandmama Marshall's Cherry Pineapple Ice Cream
Ingredients:
- 3 eggs
- 2 sugar
- 1 milk
- 1 evaporated milk
- 1
Instructions:
1. Mix together 3 eggs, 2 cups of sugar, and 1 quart of milk. Boil in a double boiler for a few minutes or until mixture thickens enough to coat a spoon. Let cool completely.
2. Add cherries with juice, pineapple with juice, and evaporated milk. Add milk as needed to fill churn. Freeze according to manufacturer's instructions.
Title: Easy Butter Cookies
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1/4 baking powder
- 1 butter
- 1 sugar
- 1 egg
- 1/2 sugar
Instructions:
1. In a bowl sift together flour, salt and baking powder.
2. Using an electric mixer beat butter until creamy (about 3 minutes).
3. Add in sugar and beat until light and fluffy.
4. Add in egg and extract; beat until well combined.
5. Gradually beat in flour mixture until mixture forms a dough.
6. Divide the mixture in two pieces.
7. Roll into a log then wrap in wax paper.
8. Chill logs until very firm (about 4 hours) or freeze for up to 1 month.
9. Set oven to 375° (middle oven rack).
10. Remove one roll at a time from fride and slice into about 1/4-inch slices, working fast as the dough warms quickly and will be harder to slice (slice smaller or larger if desired).
11. Place the slices on a lightly-buttered baking sheet spacing about 1 inch apart.
12. Bake for 10-12 minutes or until golden around the edges (do not over bake).
13. Remove to a rack to cool slighty, then coat in sugar.
Title: Peanut Butter Kisses
Ingredients:
- 1 creamy peanut butter
- 1 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1/4 milk
- 2 vanilla
- 3 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 11
Instructions:
1. Preheat oven to 375 degrees F.
2. Cream together peanut butter, shortening and sugars; Add eggs, milk and vanilla; beat well.
3. Stir together flour, baking soda and salt; Add to creamed mixture, Beat well.
4. Shape into 1-inch balls; roll in additional sugar.
5. Bake on ungreased cookie sheet about 8 minutes.
6. Remove from oven and press a candy kiss into the center of each warm cookie.
7. Return to oven and bake 3 minutes more.