lumicero/recipes-ing2inst huggingface dataset:
Title: Healthy Three Ingredient Maple Almond Fudge
Ingredients:
- 2 almond butter
- 1/2 pure maple syrup
- 1/2 pure vanilla extract
- 1/4
Instructions:
1. Line a baking dish (8x8 or 9x9 pan will work) with parchment or wax paper and set it aside.
2. In a mixing bowl, add the almond meal and set aside.
3. In a small sauce pan, or microwave safe bowl, melt the almond butter and maple syrup together until they are combined. Once combined, add the vanilla extract.
4. Add the melted butter and syrup mixture into the almond meal. The mix should be very thick.
5. If the mix is to wet add more almond meal two tablespoons at a time. If the mix is too dry add maple syrup one tablespoon at a time.
6. Transfer to your container, spread the mix out and refrigerate for at least 30 minutes before slicing.
Title: Apple, Cinnamon Empanadas
Ingredients:
- 1 butter
- 8 cream cheese
- 2 1/3 flour
- 1 sugar
- 1 salt
- 1 vanilla
- 2 butter
- 4 -5 green apples
- 1/2 sugar
- 1 -2 cinnamon
- 1/4 brown sugar
- 2 cornstarch
- 1 salt
- 3 sugar
- 1
Instructions:
1. Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly.
2. Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly.
3. Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight.
4. Make the filling: Peel and core the apples, then cut them into small cubes. Add apples to a saucepan with the butter, sugar, brown sugar, salt, and cinnamon.
5. Stir apples over medium heat, cooking them until they are just tender. In a small bowl, mix a tablespoon or two of water into the corn starch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken.
6. Remove apples from heat and stir in the optional dulce de leche until well mixed.
7. Chill apple mixture for at least an hour, stirring occasionally.
8. Shape empanadas: Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness. Cut circles of dough about 5-6 inches in diameter.
9. Wet the edge of a dough circle slightly, all around the perimeter. Place 1 scant tablespoon of filling in the middle of the dough. Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them. Fold and crimp the flattened edge over itself decoratively. (see how to fill and shape empanadas. Repeat with remaining empanadas.
10. Chill empanadas for about an hour for best results (or 15 minutes in the freezer). Preheat oven to 350 degrees. Mix egg yolk with a little bit of water and brush over empanadas. Sprinkle empanadas with sugar.
11. Bake empanadas until puffed and golden brown, about 20 minutes.
12. These are best eaten warm, and can be reheated in a low oven.
13. Note: Prep time includes 2+ hour chilling.
Title: Fudgy Brownie Cups
Ingredients:
- 0.5 puff pastry sheets
- 4 margarine
- 1/4 sugar
- 3/4 eggs
- 2 vanilla
- 1 flour
- 2
Instructions:
1. Thaw pastry sheet at room temperature 30 minutes. Heat oven to 400°F.
2. Microwave chocolate and margarine in microwavable bowl on HIGH 1 minute or until margarine is melted. Stir until chocolate is completely melted.
3. Stir in sugar. Mix in eggs and vanilla. Stir in flour.
4. Unfold pastry sheet on lightly floured surface. Roll into 15x12-inch rectangle. Cut into 20 (3-inch) squares.
5. Press 1 square into bottoms of 3-inch muffin cups.
6. Spoon 1 tablespoons chocolate mixture into center of each pastry square.
7. Bake 15 to 20 minutes or until pastry is golden.
8. Remove from muffin pans. Cool on wire racks. Sprinkle with sugar, if desired.
Title: Grandma's Dreamy Cake
Ingredients:
- 1 egg
- 1 boiling water
- 1 cold water
- 1 sour cream
- 1/4 powdered sugar
- 2/3 french vanilla cool whip
- 2/3 maraschino cherry
- 1
- 1/3
- 1
Instructions:
1. Prepare and bake cake mix as directed on package in two 8- or 9-inch round layers.
2. Run knife or metal spatula around sides of pans to loosen cake layers.
3. Cool 15 minutes.
4. Stir boiling water into dry gelatin mix at least 2 minute until completely dissolved. Add cold water.
5. Pierce cake layers with large fork at 1/2-inch intervals.
6. Carefully pour half of the gelatin mixture over each cake layer.
7. Refrigerate at least 3 hours.
8. Mix sour cream and powdered sugar; gently stir in whipped topping.
9. Dip one cake pan in warm water 10 sec.; unmold onto serving plate.
10. Spread with 1 cup of the whipped topping mixture.
11. Reserve a few cherries for garnish.
12. Chop remaining cherries; sprinkle over cake.
13. Unmold second cake layer; carefully place on first cake layer.
14. Frost top and sides of cake with remaining whipped topping mixture.
15. Drizzle with melted chocolate.
16. Garnish with reserved cherries.
Title: Vanilla-Almond Tofu Cream
Ingredients:
- 1 silken tofu
- 3/4 almond butter
- 4 vanilla extract
- 1 sea salt
- 1
Instructions:
1. Line a sieve with paper towels and place tofu inside. Pull paper towels up to cover tofu and place a can or other heavy object on top. Drain for 15 minutes.
2. Place all ingredients in a food processor and process until smooth, scraping sides once or twice.
3. Refrigerate for 2 hours or until set.
4. Keeps in airtight container in refrigerator for 5 days.
Title: Cream Meringues
Ingredients:
- 2 caster sugar
- 125
- 150
Instructions:
1. Line a couple of baking sheets with parchment or non-stick baking paper.
2. Whisk the egg whites until stiff, add the sugar, 1 tablespoon at a time, whisking well for about 1 minute after each addition.
3. Pipe or spoon 10-12 rounds or oblongs of the meringue on to the non-stick paper.
4. Bake in the oven at 110ºC (225º F) for about 2-3 hours, changing the position of the trays half way through the cooking, don’t let them become very brown. Cool on a wire rack.
5. Whip the fresh cream until stiff and use to sandwich the meringue shells together.
Title: Caramel Apple Salad
Ingredients:
- 1 sugar
- 1 vanilla bean
- 1/2 cinnamon
- 3 baking soda
- 1/4 cream cheese
- 8 apples
- 3 lemon juice
- 2 raisins
- 1/2 walnut halves
- 3/4
Instructions:
1. Combine the goat milk, sugar, vanilla bean, and cinnamon stick in a heavy-bottomed pot. Heat on medium-high heat until boiling. remove from heat and add baking soda/water mixture. stir until the goat milk mixture stops foaming, and then return to heat. cook the milk mixture at a low boil for about 2 to 3 hours, until it is reduced to a thick caramel - you will have approximately 1 1/2 cups of caramel sauce. Remove the cinnamon stick and vanilla bean (I usually do this about halfway through the cooking process because it's a little easier to remove them while the sauce is still thin).
2. Combine the hot cajeta caramel with the softened cream or neufchatel cheese and whisk until the cheese is uniformly melted into the caramel.
3. Core the apples and chop into bite sized pieces, putting the chopped pieces in a large bowl of cold water with the 2 Tbs lemon juice added as you work. When all of the apples have been chopped drain them well, and combine them with the caramel/cheese sauce in a large bowl. Coarsly chop the walnuts. Add walnuts and raisins to the apples and mix well.
Title: Gluten-Free, Dairy-Free Coconut Macaroons
Ingredients:
- 1 unsweetened dried shredded coconut
- 1 honey
- 2
Instructions:
1. Beat egg white until soft peaks form, add in honey. Stir in coconut.
2. Drop by teaspoonfuls onto a greased cookie sheet.
3. Bake at 325 degrees for 12 minutes.
4. Cool, eat, and enjoy.
5. Note: you could also dip these into chocolate for an extra yummy treat!
Title: Delicious, Decadent White Chocolate Cake
Ingredients:
- 1/4 white chocolate
- 1 hot water
- 4 eggs
- 1/2 cream of tartar
- 1 butter
- 2 sugar
- 1 vanilla
- 2 1/2 cake flour
- 1/2 baking powder
- 1/2 baking soda
- 1 buttermilk
- 8 cream cheese
- 1/2 butter
- 1 vanilla
- 1 powdered sugar
Instructions:
1. preheat oven to 350 degrees.
2. Melt the chocolate and water over a double boiler (a little water in a pan with a bowl on top, not touching the water) on low heat.
3. Beat the 4 egg whites until frothy; add the cream of tartar and continue beating until medium-stiff peaks. Set aside.
4. Cream the butter and sugar; add vanilla, and beat in the 4 egg yolks.
5. Add the melted chocolate.
6. Sift cake flour,baking powder, and baking soda together.
7. Alternate adding the sifted mixture and the buttermilk to the creamed butter mix.
8. Gently fold in the beaten egg whites.
9. Grease 3 round cake pans or line about 3 dozen cupcake tins with paper liners.
10. Bake the cakes for around 30 minutes or until just done (it will look a little undercooked, but will set up once cooled), or the cupcakes 15-20 minutes.
11. Frost after the cake has cooled.
Title: Hazelnut Truffles
Ingredients:
- 1 hazelnuts
- 3 1/2 bittersweet chocolate
- 3 1/2 heavy cream
- 1/2 hazelnut-flavored liqueur
- 1 1/2 brewed coffee
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
3. Chop the chocolates finely and place in a bowl.
4. Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
5. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
Title: Cranberry Swirl Biscotti
Ingredients:
- 2/3 dried cranberries
- 1/2 ground cinnamon
- 1/2 butter
- 1/2 sugar
- 2/3 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2 1/4 baking powder
- 3/4 salt
- 1/4 confectioners' sugar
- 3/4 milk
- 1 butter
- 2
- 1
Instructions:
1. In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
3. Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread each with cranberry filling; roll up jelly-roll style, starting with a short side.
4. Place seam side down 4 inches apart on a lightly greased baking sheet. Bake at 325° for 25-30 minutes or until lightly browned.
5. Carefully transfer logs to a cutting board; cool for 5 minutes. With a serrated knife, cut into 1/2-in. slices. Place 2 inches apart on lightly greased baking sheets. Bake 15 minutes longer or until centers are firm and dry. Remove to wire racks.
6. In a small bowl, combine glaze ingredients; drizzle over warm biscotti. Cool completely. Store in an airtight container.
Title: Kujje Payasa (Jackfruit Dessert)
Ingredients:
- 1 light coconut milk
- 1 dark brown sugar
- 8 ground cardamom
- 1/4
Instructions:
1. In a medium saucepan, heat the coconut milk.
2. The jackfruit I buy comes in 8oz DRAINED weight, and 20oz net weight. Drain, rinse and dice the jackfruit if using canned.
3. Now add the diced jackfruit and sugar to the coconut milk.
4. Cook on medium low flame, stirring often until jackfruit is tender (about 40 minutes).
5. In the last five minutes of cooking, stir in the cardamom.
6. Serve either warm or chilled.
7. NOTE: If you're able to find it, there's nothing like fresh juicy ripe jackfruit. For this dish, use firm fruit not the floppy one. Don't throw away the seeds - they can be roasted and taste somewhat like roasted chestnuts.
8. For a more authentic flavor, use homemade coconut milk and jaggery in place of brown sugar.
Title: Aunt Judy's Pumpkin Dessert
Ingredients:
- 3/4 butter
- 1/4 walnuts
- 1 1/2 flour
- 1 cream cheese
- 1 sugar
- 1 Cool Whip
- 1 pumpkin
- 3 cinnamon
- 1 salt
- 1/2 sugar
- 1/2 gelatin
- 1 sugar
- 3
- 1/4
Instructions:
1. Mix first 3 ingredients and spread into 9x13 inch casserole dish then bake for 30 minutes.
2. Cool.
3. Mix next 3 ingredients well and spread over cooled crust.
4. Refrigerate 1 hour.
5. Mix next 5 ingredients well and bring to a boil.
6. Dissolve gelatin in 1/4 cup of water and add to boiling mixture.
7. Turn heat down to warm.
8. Beat the three egg whites, gradually adding 1/4 cup of sugar until stiff.
9. Fold egg white mixture into slightly cooled pumpkin mixture and spread over the other 2 layers of the dessert.
10. Top with a generous layer of Cool Whip to finish off this yummy dessert.
Title: Chess Cake
Ingredients:
- 1 margarine
- 1/2 eggs
- 3 eggs
- 1 vanilla
- 8 cream cheese
- 1 confectioners' sugar
Instructions:
1. Melt margarine.
2. Mix 1 egg and cake mix with margarine.
3. Pat into 9x13-inch pan.
4. Mix remaining eggs, cream cheese, vanilla, and sugar until smoothe.
5. Pour over mix in pan.
6. Bake at 350°F for 30 minutes until center is done.
7. Remove from oven and sprinkle with powdered sugar.
8. Cut in squares and refrigerate until ready to serve.
Title: White Chocolate Pretzels
Ingredients:
- 1 white chocolate
- 1
Instructions:
1. Heat white chocolate and parrafin until blended.
2. (Too much parrafin won't coat well, add little at a time.) Dip pretzels.
3. Place on wax paper to cool.
Title: Rum Ricotta Cake
Ingredients:
- 1 sugar-free peach gelatin mix
- 1 low-fat ricotta cheese
- 3 non-dairy whipped topping
- 16
- 15
- 12
- 2
- 5
Instructions:
1. Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border.
2. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese.
3. Chill in refrigerator for about 30 minutes.
4. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake.
5. Chill for 1 hour before serving. Garnish with peach slices.
Title: Chocolate Espresso Layer Cake
Ingredients:
- 1 flour
- 1/3 instant coffee granules
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/4 sugar
- 1/3 sugar
- 2 reduced-calorie margarine
- 2 egg
- 1 vanilla extract
- 1 skim milk buttermilk
- 1 confectioners' sugar
- 1/2
- 1
Instructions:
1. Combine the first six dry ingredients (through salt) and set aside.
2. Beat with a mixer, using high speed, the sugar and margarine until creamy; add the egg and vanilla extract beating until smooth.
3. Gradually beat in the flour mixture (from step one) alternately with the buttermilk until the batter is smooth.
4. Evenly divide the batter between two 8" square pans, sprayed with non-stick spray; then bake at 350*F for 10 minutes, until a toothpick inserted in the center comes out clean.
5. Cool, remove from pans, placing 1 cake on a serving platter flat side up; set aside.
6. In a small pan, heat the fruit spread over low heat about 2-3 minutes, until melted; then brush 1/4 cup of the melted spread on top of the cake on the platter; then brush the rest of the spread on the flat side of the remaining cake and place on the first cake, fruit-spread sides together.
7. Evenly sprinkle the top of the cake with the powdered sugar and cut into 12 pieces.
Title: Cherry Yum Yum
Ingredients:
- 2 graham cracker crumbs
- 3/4 butter
- 3/4 sugar
- 8 cream cheese
- 1 sugar
- 1 vanilla
- 1 Cool Whip
- 1 cherry pie filling
Instructions:
1. Combine crumbs and margarine in a 9x5 dish.
2. Line bottom with half of crumb mixture.
3. Blend cream cheese, sugar and vanilla together.
4. Fold in whipped cream to above mixture.
5. Spread 1/2 mixture on crumbs.
6. Top with pie filling.
7. Add remaining cream cheese mixture and top with other 1/2 of crumb mixture.
8. Refrigerate overnight.
Title: Choco Nut Cake
Ingredients:
- 2 coconut
- 1/4 all-purpose flour
- 1 baking powder
- 2 salt
- 1/2 unsalted butter
- 2 Equal sugar substitute
- 1/2 eggs
- 3/4 vanilla extract
- 1 Equal sugar substitute
- 3 water
- 1/4 vanilla extract
- 2
- 1 1/2
- 1
- 1/2
- 3
- 1
Instructions:
1. Make the cake. Grease bottom and sides of an 8" round pan and set aside.
2. In a bowl, combine coconut, condensed milk, and egg white. Mix thoroughly. Transfer coconut mixture to a sheet of plastic wrap. Roll the coconut and form into a rope measuring about 18". Wrap and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees F.
3. In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In separate bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla extract. Beat batter until smooth.
5. Add flour mixture to batter alternately with the yogurt. Pour batter into prepared pan. Unwrap the coconut and form into a circle. Arrange the coconut rope on the center of cake batter.
6. Bake in preheated oven about one hour or until cake tester inserted in the center comes clean. Let cool.
7. Make the glaze. In a saucepan, combine sugar and water and bring to a boil. Stir until sugar dissolves. Add cocoa powder and vanilla extract and stir until smooth. Remove from heat and let cool.
8. Bursh the cooled cake with the glaze. Refrigerate until the glaze is set before serving.
Title: Quick and Deeelish Jam Cake With Caramel Frosting
Ingredients:
- 1 cinnamon
- 1/4 buttermilk
- 1 applesauce
- 1/3 eggs
- 1/3 raisins
- 3 walnuts
- 1 unsalted butter
- 1 brown sugar
- 1 evaporated milk
- 1/2 powdered sugar
- 1 vanilla
- 1/4
- 2
- 1
Instructions:
1. CAKE:
2. Preheat oven to 350 degrees Fahrenheit.
3. Prepare three 8" or two 9" round cake pans.
4. Mix the cake mix and cinnamon together.
5. Add the buttermilk, applesauce, vegetable oil, eggs, and jam.
6. Mix thoroughly.
7. Fold in the raisins and nuts.
8. Pour batter into pans.
9. Bake for 22 to 25 minutes or until they spring back when touched lightly in the middle.
10. Cool for 10 minutes in the pan; invert cakes onto wire cooling racks.
11. Set aside and prepare frosting.
12. FROSTING:
13. Use the butter wrapper to grease the inside of a saucepan.
14. Over medium heat melt butter and brown sugar together; bring to a boil.
15. Stir and boil for 2 minutes exactly.
16. Stir in evaporated milk; bring to boil.
17. Remove from heat and add powdered sugar and vanilla.
18. Beat until smooth and creamy.
19. Not only do I double the recipe, but at the end I put it in a mixing bowl before it cools down and beat it with a mixer. When it starts cooling it will get thicker, so frost cake before it hardens.
20. I made seven of these yesterday, wrapped them in plastic wrap after they cooled, put them in cake boxes with a bow and a tag and they made WONDERFUL (and very appreciated) presents for family and friends.
21. Enjoy, and please let me know if you enjoy them as much as we do!
Title: Beaumont's Finest Peach Cobbler
Ingredients:
- 1/2 butter
- 2 sugar
- 1 cinnamon
- 1/2 self-rising flour
- 1 milk
- 1
Instructions:
1. Thaw out peaches and sweeten with sugar or Splenda.
2. Turn oven on at 350; spray 9X13 casserole with butter spray and put the stick of butter in the dish. Put it in the oven to melt the butter as the oven heats up.
3. After butter is melted, take the dish out of the oven and pour the peaches over the butter, and mix around (I usually cut the peaches to spread them out more).
4. Sprinkle cinnamon over the peaches.
5. Mix the flour and the milk to make a batter, and pour it evenly over the peaches.
6. Bake at 350 for 60 minutes.
Title: Simple Cocoa Cakes
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 1/4 baking soda
- 1 salt
- 1/2 vanilla
- 1 cold water
- 1 vinegar
- 1/4
- 1
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour bouquet pans.
3. In large bowl, sift together flour sugar, cocoa, baking soda and salt.
4. Add vanilla, water, oil and vinegar; ix well until batter is smooth.
5. Pour batter into pans, dividing evenly.
6. Bake at 325F for 25 to 30 minutes or until toothpick inserted in centre comes out clean.
7. Cool 15 minutes; invert pan and cool completely.
Title: Old-Fashioned Gingerbread Ring
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/2 ginger
- 1/4 clove
- 1 egg
- 1 light molasses
- 1/2 butter
- 1/2 margarine
- 1/2 water
- 1 1/2 applesauce
- 3 light-brown sugar
- 1 1/2 heavy cream
Instructions:
1. Make Gingerbread Ring:.
2. Preheat oven to 375 degrees.
3. Grease and flour a 5-1/2 cup round mold.
4. Into medium bowl, sift flour with baking soda, salt, and spices. Set aside.
5. In large bowl, using portable electric mixer, beat egg with molasses, butter, and 1/2 cup hot water until well combined.
6. Gradually beat in flour mixture, beating until smooth.
7. Turn into prepared round mold; bake 25 minutes, or until cake tester inserted in center comes out clean.
8. While gingerbread bakes, make Apple Filling.
9. Apple Filling:.
10. Fold applesauce and sugar into whipped cream, to combine well. Refrigerate until serving.
11. Let gingerbread cool in pan 10 minutes. Then turn out, and serve warm, or let cool completely on wire rack.
12. Fill center of ring with Apple Filling, and serve.
Title: Krispymallow Treats
Ingredients:
- 3 light butter
- 3 miniature marshmallows
- 2
- 5
Instructions:
1. Melt butter spread in a large saucepan over low heat. Add marshmallows and stir until completely melted.
2. Remove from heat. Add both cereals. Stir until well coated.
3. Using a spatula, press mixture evenly into a baking pan coated with nonstick cooking spray. Allow to cool. Cut into 25 squares.
Title: Spice Cake
Ingredients:
- 1 shortening
- 2 sugar
- 3 flour
- 1/4 salt
- 2 cinnamon
- 1 1/2 nutmeg
- 1 1/2 baking powder
- 2
Instructions:
1. Preheat oven to 350.
2. Put the vinegar into the milk and set aside about 10 minutes.
3. In the meantime, grease your cake pan (I use a bunt pan) and get all other ingredients into a mixing bowl.
4. Combine everything once the milk has set a few minutes.
5. Pour into pan and tap on the counter a few times to release the air.
6. Bake at 350 for about an hour or until toothpick comes out clean.