lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Spice Bundt Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 2 cinnamon
- 1 1/2 nutmeg
- 1 1/2 ginger
- 3/4 salt
- 1/2 baking soda
- 1 1/3 granulated sugar
- 1 3/4 eggs
- 4 vanilla
- 1 carrots
- 3 apple
- 1 cream cheese
- 1 butter
- 2 confectioners' sugar
- 1 3/4 vanilla
- 1/2
Instructions:
1. Lightly grease a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, salt and baking soda.
3. In a large bowl, whisk together oil with sugar, then eggs and vanilla, Stir in flour mixture until blended. Stir in carrots and apple. Scrape into prepared pan and smooth top as best you can.
4. Bake in a 350F oven until toothpick inserted in cake comes out clean, 45-50 minutes.
5. Remove from oven. Let stand in pan on rack for 15 minutes. Run knife around edge, then carefully turn out onto cooling rack to cool completely before icing.
6. ICING:
7. In a large bowl, and using an electric mixer, beat cream cheese with butter until smooth and creamy. Gradually add confectioners' sugar until thick spreadable consistency. Beat in vanilla and lemon juice until blended. Add a little more confectioners' sugar if mixture is too runny to spread. Swirl on top and sides of cake.
Title: No-Bake Lime Refrigerator Cake
Ingredients:
- 1 fresh lime juice
- 1 evaporated milk
- 1 sweetened condensed milk
- 50
Instructions:
1. Blend the two types of milk with the lime juice until well combined.
2. In a bottom of 9-inch round baking dish (or other shape of similar volume), place a layer of cookies. Cover as much of the bottom of the dish as you can. (You may need to break some of the cookies and use little pieces to fit between the whole cookies.).
3. Pour about one fifth of the milk/juice mixture over the cookies and spread evenly.
4. Repeat layers of cookies and milk mixture until ingredients run out. Have the top layer be milk mixture.
5. Cover and refrigerate several hours or overnight. The liquid will be absorbed by the cookies, leaving layers of softened cookies interspersed with creamy sweet goodness.
6. When ready to serve, cut into wedges or squares. If desired, top with fresh or canned fruit. (Fresh black raspberries are my favorite for this.).
Title: Makeover Carrot Cake
Ingredients:
- 1 1/2 sugar
- 1/2 1% fat buttermilk
- 1/4 canola oil
- 1/4 unsweetened applesauce
- 2 eggs
- 1/4 egg substitute
- 2 vanilla extract
- 2 1/4 all-purpose flour
- 1 ground cinnamon
- 1 1/2 baking soda
- 1 orange zest
- 1/2 baking powder
- 1/2 salt
- 2 carrots
- 1 crushed pineapple
- 1/2 walnuts
- 1/4 sugar
- 2 butter
- 2 margarine
- 1 1% fat buttermilk
- 1/4 light corn syrup
- 1/2 baking soda
- 1 vanilla extract
- 2 reduced-fat cream cheese
- 1 butter
- 1 margarine
- 1 vanilla extract
- 5 orange zest
- confectioners' sugar
Instructions:
1. In a mixing bowl, combine the first seven ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange peel, baking powder and salt; add to buttermilk mixture and mix well. Stir in carrots, pineapple and nuts. Pour into three 9-in. cake pans coated with nonstick cooking spray and floured. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Place pans on wire racks.
2. In a saucepan, combine the first five glaze ingredients. Bring to a boil; cook and stir for 1-2 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
3. In a mixing bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1/3 cup frosting. Repeat layers. Frost top and sides of cake. Refrigerate.
Title: Graduation Caps (Brownie and Graham Cracker)
Ingredients:
- 1 chocolate graham crackers
- 48
- 1
- 48
Instructions:
1. Prepare brownie batter.
2. Line mini muffin cups.
3. Fill each 2/3 way full of brownie batter.
4. Bake at 350 for 21-23 minutes.
5. Cool for 10 minutes.
6. Move to wire racks.
7. Take off muffin paper liners.
8. Slice 1/8 off top of muffin.
9. Turn upside down.
10. Attach a fudge graham to the top using the frosting as "Glue".
11. For the cap tassel, place a string of licorice and top with M & M.
12. Use frosting as the glue.
13. You should get about 48 caps from this recipe.
14. If you use regular size muffins, the graham cracker may look too small to be the mortarboard.
Title: Amazing Coconut Cake
Ingredients:
- 1 pudding
- 1 butter
- 2 coconut
- 4 sugar
- 1 water
- 1 butter
- 1/4 cream cheese
- 1/4 vanilla
- 1 confectioners' sugar
- 8 vanilla bean
- 1
- 5 -6
- 1
- 2
Instructions:
1. For Cake: Make cake according to package directions and add the coconut extract. Bake in two 8 or 9 inch round cake pans making sure to tap the pan on the counter to even out the batter and bring air bubbles to the surface for even height in baking. when cake is done let cool 10 minutes and remove from pans. When completely cool use a serrated knife and cut each in half to make a total of 4 circles.
2. For Coconut filling: put cream and packaged pudding in heavy sauce pan and cook on medium heat stirring constantly till it is thick and starts to bubble. While still hot stir in the butter and coconut. Put it into a bowl and cover with plastic wrap to prevent a skin from forming and chill over night or for at least 6 hours.
3. For syrup: put sugar and water into a sauce pan and bring to a boil stirring occasionally. When all sugar is melted take off of the heat and let cool completely.
4. For the icing:.
5. beat the butter and cream cheese till creamy. Add in the vanilla and sugar till of a good spreading consistancy. If you choose to use the vanilla bean process it in a blender or small food processor till it is in little bits.
6. Toasting the coconut:.
7. place the coconut on a baking sheet and place in a 400 degree oven. watch it closely and stir it every so often. take it out when it is golden and let it cool.
8. To assemble the cake;.
9. place one circle on your cake plate, drizzle or spray the top of the cake with the syrup. You will do this with each layer. You want it just moistened not soaked. Divide your filling into thirds and you will smooth out this filling between three layers of the cake. After you have done this with the three layers you will place the fourth circle on top and ice the cake as usual on top and the sides. Lastly take the toasted coconut and carefully stick it to the sides and top of your cake. If you will not eat the cake right away i suggest placing it in the fridge.
Title: Fresh Peach Pudding Cake
Ingredients:
- 110 plain flour
- 50 caster sugar
- 1 baking powder
- 1 salt
- 50 butter
- 1 egg
- 3 milk
- 3 demerara sugar
- 50 ground cinnamon
- 1/2 ground nutmeg
- 1/4 butter
- 2
Instructions:
1. Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl.
2. Rub in the butter, until the mixture resembles fine breadcrumbs.
3. Break the egg into a separate basin and beat it together with the milk.
4. Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough.
5. Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon.
6. Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins.
7. Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture.
8. In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches.
9. Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly.
10. This is nicest served warm with some very cold pouring cream.
Title: Brandied Strawberries
Ingredients:
- 1 1/2 brown sugar
- 1 water
- 1 frozen unsweetened strawberries
- 1/4 lemon juice
- 1/2 brandy
Instructions:
1. In a large saucepan, combine sugar and water. Stirring constantly, cook over medium heat until sugar dissolves.
2. Stir in strawberries and lemon juice. Bring to a boil and cook for 10 minutes.
3. Remove from heat, stir in brandy.
4. Store in airtight container in refrigerator.
5. Serve with cake or ice cream.
Title: Saucepan Fudgies
Ingredients:
- 4 butter
- 1/4 sugar
- 2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 2 salt
- 1/4 pecans
- 1/2 powdered sugar
Instructions:
1. In a large heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Cool slightly.
2. Beat in sugar. Add eggs, one at a time, beating thoroughly after each addition.
3. Stir in vanilla.
4. Mix flour, baking powder and salt. Stir into mixture. Fold in nuts. Chill for about 30 minutes.
5. Shape dough into 1-inch balls. Roll in powdered sugar. Arrange on ungreased baking sheets.
6. Bake at 300° for 18-20 minutes. Remove from sheets to wire racks. Cool.
7. Store Airtight.
Title: Mandarin Cantaloupe Dessert Salad
Ingredients:
- 1 cantaloupe
- 1 lime rind
- 1 fresh lime juice
- 1 salt
- 1/4 honey
- 3 flaked coconut
- 1/2 lime slice
Instructions:
1. Cut the cantaloup in half and scoop out the seeds; discard the seeds.
2. Use a melon baller or ice cream scoop to form the cantaloupe flesh into balls. Place in a serving bowl.
3. Combine orange juice, lime rind, lime juice, salt and honey in a bowl. Mix this well and pour over the cantaloupe balls.
4. Chill the cantaloupe mixture thoroughly, about 2 hours, in the refrigerator.
5. Just before serving, sprinkle the coconut over the cantaloupe and garnish with thin slices of lime.
Title: Banana Citrus Almond Torte
Ingredients:
- 7 eggs
- 1 1/3 sugar
- 3 lemon juice
- 1 bananas
- 4 matzo meal
- 1 salt
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, beat yolks till thick and pale.
3. Gradually add in sugar, beating till mixture is very thick.
4. Beat in lemon juice and orange rind.
5. Add in bananas, meal, almonds and salt and beat until mixture is well combined.
6. In a separate bowl, beat egg whites till they just hold stiff peaks.
7. Fold the whites into the batter gently but thoroughly.
8. Pour batter into an ungreased, 9" tube pan (3 and 1/2" deep) with a removable bottom.
9. Bake in the middle of the oven for 55 - 60 minutes or until a tester comes out clean.
10. Remove from oven and invert over the neck of a bottle so torte can cool upside down.
11. After torte has cooled, run a thin knife around the edge and tube of the pan.
12. Remove the sides of the pan and run knife under the bottom of the torte to release it.
13. Carefully transfer torte to a serving plate.
Title: Cream-cheese Pie Crust
Ingredients:
- 1 flour
- 1/2 salt
- 1/3 vegetable shortening
- 1/2 cream cheese
- 2 water
Instructions:
1. Preheat the oven to 425°F if you are baking the pie shell.
2. Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.
3. Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.
4. Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.
5. Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.
6. If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.
7. Shape it into a cake about 1 inch thick.
8. Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.
9. Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.
10. To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.
11. Press a 12-inch square of heavy-duty foil snugly into the pie shell.
12. Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.
13. If the dough begins to puff or swell, push it down with the tines of a fork.
14. If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.
Title: Golden Bacardi Rum Cake
Ingredients:
- 1 pecans
- 1 walnuts
- 3 eggs
- 1/2 cold water
- 1/3 Bacardi dark rum
- 1/2 butter
- 1/4 water
- 1/4 granulated sugar
- 1 Bacardi dark rum
- 1/2
Instructions:
1. CAKE: Preheat oven to 325°F Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
2. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
3. GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.
4. TIP:Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes in all the way.
Title: Gluten Free Low Sugar Brownie Bites
Ingredients:
- 3/4 Splenda Sugar Blend for Baking
- 1 egg substitute
- 1/4 vanilla extract
- 1/2 molasses
- 1/2 salt
- 1 baking soda
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl combine all ingredients and mix for approximately 1 minutes (until thoroughly combined).
3. Coat the insides of the cups of a mini muffin tin with Butter Flavored Pam.
4. Fill each cup 3/4 full.
5. Bake for 20 minutes.
6. Makes 24 Brownie Bites.
Title: Apple Nut Cake
Ingredients:
- 2 sugar
- 2 self rising flour
- 4 cinnamon
- 1 eggs
- 4 vanilla
- 2 apples
- 3 pecans
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour a bundt pan.
3. Combine all ingredients in order listed,mix together.
4. Pour into bundt pan and bake for 1 hour.
5. Cool and remove from the pan.
Title: Martha Washington Creme Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 6 cold water
- 1 all-purpose flour
- 1/2 cake flour
- 1 1/2 baking powder
- 3/4 salt
- 2 sugar
- 1 cornstarch
- 4 butter
- 4 vanilla
- 1
Instructions:
1. Beat 3 egg yolks, sugar and water until creamy.
2. In another bowl beat 3 egg whites to soft peak.
3. Sift flours, BP and salt. Stir with whisk to mix thoroughly.
4. Add egg whites and flour mixture to egg yolk mixture alternating each and folding until batter is just incorporated.
5. Batter will have some traces of flour exposed. Do not stir and do not over mix for best results.
6. Grease 2 9" cake pans. Line bottom of each with waxed paper or parchment. Grease paper and dust bottoms and sides with flour.
7. Bake at 350 for approximately 30 minutes. Test for doneness with toothpick.
8. For ease in slicing the layers in 2, place cake layers in pans in freezer. To remove from pan when ready to assemble, turn stove burner to med and slide bottom of cake pan around until the heat releases cake; test by using a butter knife pulling the sides up until cake comes free from bottom.This happens within seconds. Slice frozen layers in two and spread filling between layers leaving top of cake bare.
9. Filling:
10. Cream egg yolks.
11. Mix cornstarch with a small amount of the milk and then add to saucepan with balance of milk, creamed egg yolks and sugar. Cook until it comes to a boil.
12. Remove from heat and add butter and vanilla.
13. Cool.
14. Can use leftover egg whites to frost sides of cake with 7 minute frosting.
Title: Chocolate Chip Cookies
Ingredients:
- 1 1/4 white sugar
- 180 butter
- 1 egg
- 1 self rising flour
- 2 chocolate chips
- 2
Instructions:
1. Mix together sugar and melted butter.
2. Add egg yolk and whole egg.
3. Mix in flour and chocolate chips.
4. Mix well together; place in refrigerator to cool for about ten minutes.
5. Roll into balls; place on paper lined baking trays, well spaced apart.
6. Bake at 160 degrees Celsius for 10 minutes.
Title: Browned Butter Frosting
Ingredients:
- 1 butter
- 1 powdered sugar
- 1/4 milk
- 1 vanilla extract
Instructions:
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
3. Spread cupcakes evenly with Browned Butter Frosting; garnish with fresh mint leaves and edible violas, if desired.
Title: Littlejohn's Momma's Soft Batch Chocolate Chip Cookies
Ingredients:
- 2 butter
- 2 eggs
- 2 molasses
- 2 vanilla extract
- 1/3 water
- 1 1/2 granulated sugar
- 1 1/2 brown sugar
- 1 baking powder
- 1 1/2 baking soda
- 1 salt
- 5 all-purpose flour
- 18
Instructions:
1. Preheat the oven to 375 degrees.
2. Cream the butter, eggs, molasses, vanilla,, and water in medium-size bowl.
3. In a large bowl, combine sugars, baking powder, baking soda, salt and flour.
4. Combine the moist mixture with the dry mixture.
5. Add Chocolate chips.
6. Shape the dough into 1 inch balls and place 1 inch apart on a ungreased cookie sheet.
7. Bake for 8 to 10 minutes, or until golden brown.
8. Cool on rack.
Title: Ugly Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 1 coconut
- 4 brown sugar
- 1
- 1/2
Instructions:
1. Beat all cake ingredients together for 4 minutes.
2. Pour into greased and floured 9x13-inch pan.
3. Sprinkle coconut and brown sugar over top.
4. Bake at 325° for about 45 minutes.
Title: Apple Cobbler With Sweet Biscuit Crust
Ingredients:
- 3/4 sugar
- 1 cornstarch
- 1/8 salt
- 1/2 - 3/4 cinnamon
- 3/4 water
- 1 1/2 lemon juice
- 2 butter
- 4 1/2 apples
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 sugar
- 1/4 salt
- 1/4 butter
- 1/4 egg
- 1
Instructions:
1. Preheat oven to 400°F.
2. For easier cleanup, spray a 2-quart dish with non-stick cooking spray.
3. In a large saucepan combine the sugar, cornstarch, salt and cinnamon.
4. Slowly add water, stirring constantly.
5. While continuing to stir, bring to a boil.
6. Add lemon juice, butter and apples.
7. Cook 2 minutes.
8. To prepare the biscuit crust, mix the flour, baking powder, sugar and salt together in a mixing bowl.
9. Cut in butter until mixture resembles coarse crumbs.
10. Combine the milk and egg, add to dry ingredients, stirring with a fork until it forms a soft dough.
11. Turn onto floured board and knead 7 times.
12. Roll out to 1/4 inch thickness, cut out biscuits with a 2-inch cutter.
13. Pour the cooked apple mixture into prepared dish, top with biscuits and bake for 25 minutes or until golden brown.
14. Serve hot.
Title: Strawberry Angel Food Cake
Ingredients:
- 1 1/2 powdered sugar
- 1 cake flour
- 1 1/2 cream of tartar
- 1 1/2 granulated sugar
- 1 vanilla
- 1 1/2 salt
- 1/2 cream cheese
- 1/4 sugar
- 8 Cool Whip
- 3/4 fresh strawberries
- 12
- 2
Instructions:
1. Add cubed angel food cake in above mixture.
2. Put mixture in a 9x12-inch pan.
3. Cover in fresh strawberries.
4. Refrigerate.
Title: German Dialogue of Fruits
Ingredients:
- 2 mangoes
- 2 papayas
- 4 kiwi fruits
- 3 apples
- 3 bananas
- 3 pears
- 3 berries
- 6 fresh lemon juice
- berries
Instructions:
1. Choose 3 or 4 of the fruits that contrast in color, such as mangos, pears, and strawberries.
2. In the container of a food processor or blender, separately puree each type of fruit until it is smooth. Wash out the container between fruits. If apples, bananas, or pears are used, add 1 teaspoon of lemon juice to the fruit while pureeing to prevent discoloration.
3. Place about 1/4 cup of each fruit puree side by side in a shallow, single serving dish Lightly tap the bottom of each dish to settle the purees. With a knife or a chopstick, swirl the fruit purees into a colorful pattern. Garnish each serving with a whole berry. Makes 6 servings.
4. Burt Wolf * Eating Well.
Title: Zucchini-Carrot Cupcakes With Maple Cream Cheese Frosting
Ingredients:
- 3 eggs
- 1/2 orange zest
- 1 maple syrup
- 2 applesauce
- 3/4 all-purpose flour
- 1 1/4 baking powder
- 1 baking soda
- 1 pumpkin pie spice
- 1 1/2 salt
- 1/2 zucchini
- 1 carrot
- 1 golden raisin
- 1/2 walnuts
- 1/2 cream cheese
- 8 unsalted butter
- 1/4 maple syrup
- 1/2 pure vanilla extract
- 1 pumpkin pie spice
- 1
Instructions:
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners (I double the liners up).
2. In one bowl, beat eggs then mix in orange juice, orange zest, maple syrup, and apple sauce. Set aside.
3. In a medium sized bowl, sift together dry ingredients. Add the egg mixture until well combined, but don't over mix.
4. Fold in zucchini, carrots, raisins and chopped nuts.
5. Fill cupcakes about 2/3 and bake for 21-22 minutes Do the toothpick test to make sure the middle is cooked through.
6. Let cool slightly and transfer to cooling rack.
7. FROSTING: beat cream and butter until smooth. Add maple syrup, vanilla and spice. Mix until well combined. Top completely cooled cupcakes with a generous heap.
8. ENJOY!