lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Creme Cakes
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 3/4 eggs
- 3/4 all-purpose flour
- 4 milk
- 3 butter
- 1 shortening
- 1/2 sugar
- 1/2 vanilla extract
- 1
Instructions:
1. In a large mixing bowl, combine cake and pudding mixes, oil, water and eggs; mix well.
2. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan.
3. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes; invert onto a wire rack to cool completely.
5. In a small saucepan, combine flour and milk until smooth.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Cool.
8. In a mixing bowl, cream the butter, shortening, sugar and vanilla; beat in.
9. milk mixture until sugar is dissolved, about 5 minutes.
10. Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer.
11. Cut into serving-size pieces.
12. Freeze in an airtight container for up to 1 month.
13. Remove from freezer 1 hour before serving. Yield: 12-18 servings.
Title: Fudgy Caramel Brownies
Ingredients:
- 5 butter
- 1 chocolate
- 1 1/2 sugar
- 2/3 egg
- 3 all-purpose flour
- 1 baking powder
- 1
- 1/2
- 20
Instructions:
1. Preheat oven to 325°F.
2. Place butter and chocolate in a microwave-safe bowl and microwave on high for 1 minute, stirring after 30 seconds, or until melted. Add the sugar and cocoa then stir well with a wooden spoon as the batter will be stiff.
3. Lightly spoon flour into a dry measuring cup and then level off the top with a knife. Combine the flour with the baking powder then add it to the butter/cocoa mixture and stir until smooth.
4. Pour the batter into a 9-inch square pan coated with the cooking spray. Sprinkle with the caramel pieces, and then swirl the caramels into the batter using the tip of a knife.
5. Bake in the 325° F for 30 minutes, and then cool in the pan on a wire rack. Cut into 1 ½ inch squares.
Title: Honey Bun Cake
Ingredients:
- 1 eggs
- 3/4 sour cream
- 4 brown sugar
- 1 ground cinnamon
- 1 confectioners' sugar
- 1 milk
- 2 vanilla extract
- 4
- 1
Instructions:
1. Preheat oven to 325*F.
2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
3. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
4. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
5. My Note: I make a few changes though. I make mine in a bundt pan. I sprinkle some of the topping on the bottom of the pan and then put in some of the batter and then sprinkle some more topping and then more batter and then top with the rest of the topping. It makes a beautiful presentation.
6. Extremely moist and tasted great. I did play with it to make a few substitutions. I made the cake batter from scratch (2 1/3 Celsius flour, 1 tbl. baking powder, 3/4 teaspoons salt, 1 1/2 Celsius white sugar & 1/2 Celsius shortening. Sift together dry ing. & add shortening until crumbly in nature. Then follow the recipe as is). Added 1 tsp of vanilla & 1/2 tsp of brandy extract to the batter. Reduced the brown sugar to 3/4 cups. Halved the icing & added 1/4 tsp of brandy extract to that, as well. I'm not big on glaze & only ended up using about 3/4 of what I made. I served it warm & ended up eating seconds which I never do. It was easy to make & I loved the taste. This is the cake to make when you're craving something sweet & satisfying. (I also made mine in a greased and floured bundt pan -- which I highly recommend). The baking time is the same for both pans. However, you will have about twice as much glaze as you need if you use a bundt pan.
Title: Raspberry Pear Cobbler
Ingredients:
- 1/3 milk
- 1 vinegar
- 1/2 vanilla
- 3/4 all-purpose flour
- 2 granulated sugar
- 1/2 baking powder
- 1/4 baking soda
- 1 salt
- 3 butter
- 1/3 brown sugar
- 2 cornstarch
- 4 pears
- 2 frozen raspberries
- 1 1/2 turbinado sugar
Instructions:
1. Stir the milk with the vinegar and let stand for 10 minutes.
2. Stir in the vanilla.
3. Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
4. Using a pastry blender, cut in the butter just until it forms coarse crumbs.
5. Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
6. Set aside for the topping.
7. In a separate bowl, stir the brown sugar with the cornstarch.
8. Add the pears and raspberries and gently toss to combine.
9. Divide among eight 3/4-cup ovenproof coffee or custard cups.
10. Place on a rimmed baking sheet.
11. Drop the topping by spoonfuls over the fruit, leaving some visible.
12. Sprinkle with turbinado sugar.
13. Bake in the centre of a 375 degree F oven until the filling is bubbling and the topping is golden and not doughy underneath when lifted with a spoon, about 30 minutes.
14. Let cool on a rack for 10 minutes.
15. Serve warm.
16. Note: The cobbler can also be baked in a 7" x 11" baking dish. Put in all the filling and top with 8 dollops of topping. Bake as directed.
Title: Chocolate Pound Cake With Fudge Icing
Ingredients:
- 1 unsalted butter
- 1/2 butter flavor shortening
- 3 granulated sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 cocoa powder
- 2/3 baking powder
- 1/4 salt
- 1 vanilla extract
- 1 1/4 granulated sugar
- 2 unsalted butter
- 2/3 cocoa powder
- 1/2 salt
- 1/4 vanilla extract
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a 12-cup tube pan; set aside.
3. In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
4. Add eggs, one at a time, beating well after each addition.
5. In another bowl, sift together flour, cocoa, baking powder, and salt.
6. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
7. Pour batter into prepared pan.
8. Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
9. Note: You may have to bake your cake longer than the stated time, depending on your oven.
10. Let cool in pan for 15 minutes.
11. Invert onto a cooling rack and let cool completely.
12. Place cake on a cake plate, ready to frost, before making fudge icing.
13. Frost with fudge icing as soon as it reaches the proper spreading consistency.
14. For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
15. Bring to a boil over medium heat.
16. Let boil for 2 minutes.
17. Remove from heat and add vanilla.
18. Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
19. If making icing on a rainy day, it may take longer to reach a spreadable consistency.
20. If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.
Title: Galatoboureko
Ingredients:
- 2 sugar
- 1 water
- 1 cinnamon stick
- 6 whole cloves
- 2 lemon juice
- 3 eggs
- 6 farina
- 3/4 sugar
- 1 vanilla
- 1 ladyfingers
- 2 sweet butter
- 14 milk
- 6
Instructions:
1. Mix all syrup ingredients together in a pot over medium heat.
2. Boil gently until slightly thickened, about 20 minutes.
3. Cool while making cake.
4. Make cake next:
5. Preheat oven to 350°F.
6. For butter you are going to be using 1/2 pound. 2 Tablespoons will be softened and the rest and the rest will be melted.
7. Into mixing bowl, beat eggs, farina, milk and better together.
8. Put into saucepan over low heat. Stir constantly until it thickens.
9. Lay ladyfingers in a 8 x 11 pan. Brush with melted butter.
10. Put filling, then remainder of ladyfingers. Lay ladyfingers all one way, bottom and top.
11. Bake for 25 minutes.
12. Pour cool syrup over.
Title: Blueberry Crumble
Ingredients:
- 2 oatmeal
- 1 flour
- 1 pecans
- 4 brown sugar
- 3/4 butter
- 6
Instructions:
1. spread pie filling in a casserole dish or cast iron skillet.
2. mix oats, sugar, pecans and flour. Cut in butter until it resembles coarse crumbs.
3. Sprinkle crumbs over pie filling.
4. bake on 350 for 35-40 minutes.
Title: Spicy Pumpkin Pie
Ingredients:
- 1 ground cinnamon
- 1 canned pumpkin
- 1 1/2 ground nutmeg
- 1/2 eggs
- 2 ground ginger
- 1/2 low-fat milk
- 1 salt
- 1/4 liquid sweetener
- 3 ground cloves
- 1 brown sugar
- 2 vanilla ice cream
Instructions:
1. Prick pastry shell with a fork. Bake in 450F oven for 8 minute.
2. Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
3. Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
4. Cut into 8 wedges and serve each with vanilla ice cream.
Title: Chocolate Fondue L'afrique
Ingredients:
- 1/2 vanilla extract
- 1/2
- 2
- 1
Instructions:
1. Pour the whipping cream and Amarula liqueur into a fondue pot; cook and stir over medium-low heat until the mixture boils.
2. Continue to stir while adding the chocolate chips.
3. Reduce heat to low, and stir until the chocolate melts and blends completely with the cream mixture.
4. Stir in the vanilla.
5. Take care not to overheat the mixture.
6. To serve, reduce heat to lowest setting.
Title: Strawberry Sandesh
Ingredients:
- 1 1/2 milk
- 100 low-fat yogurt
- 8 sugar
- 2 strawberry syrup
- 2
Instructions:
1. Pour the milk in a thick-bottomed pot and boil.
2. Once the milk has come to a boil, transfer to another clean pot and add the beaten yoghurt to it.
3. Stir well; allowing the milk to curdle.
4. Allow the curdled milk to cool.
5. Hang it in a muslin cloth for atleast 20 minutes.
6. Squeeze out the excess liquid and transfer the dry residue(known as 'chenna') to another vessel.
7. Stir in the strawberry syrup.
8. Now add sugar and mash the 'chenna' well with your hands.
9. Roll into medium-sized balls.
10. Flatten with your palm to make round or oval-shaped sandesh.
11. Prick the center of each ball with a fork and fill it with strawberry jam.
12. Enjoy!
Title: Lemon & Lime Battenberg from Crave
Ingredients:
- 225 butter
- 225 caster sugar
- 4 eggs
- 225 self-raising flour
- 50 lemon
- 1 lime
- 1 lime marmalade
- 4 icing sugar
- 500 marzipan
Instructions:
1. You will also need a 20 x 20cm cake tin.
2. Preheat the oven to 180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment, allowing the parchment to overhang at the edges. Divide the tin cavity in half by pulling up the centre of the parchment and folding a tall pleat to separate the halves. Make sure the pleat is as close to the centre as possible.
3. Cream the butter and sugar together in a bowl for 4–5 minutes, using a stand mixer or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1–2 tablespoons of the flour if the mixture curdles.
4. In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half the mixture into a separate bowl.
5. Add the lemon juice, lemon zest and a little yellow food colouring to one half of the batter, and do the same to the other half with the lime juice, lime zest and green food colouring, mixing until fully combined.
6. Spread the lemon mixture into one half of the tin and the lime mixture into the other half, with the parchment dividing them, and bake for 20–25 minutes or until risen and golden. Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
7. Use a serrated knife to trim the edges off the cooled sponges. Carefully cut the sides that have coloured in the oven, as they can look off-putting if used in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross section. Mine are usually 2 x 2cm. This will create perfect squares that stack properly on top of one another.
8. Gently warm the lime marmalade in a small saucepan to loosen it and make it easier to spread, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate colour on top of the bottom layer to create the chequerboard effect with the four strips.
9. Lightly dust the worktop with icing sugar, then roll out the marzipan into a large rectangle, trimming the edges so the rectangle is approximately 18 x 20cm. Brush the top and sides of the assembled cake with the remaining marmalade, then place top-side down on to the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is covered. Press in the final section of marzipan or trim if it looks too long.
10. Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.
11. Recipe courtesy of CRAVE by Martha Collison. Get the book here: https://www.amazon.com/Crave-Brilliantly-indulgent-Martha-Collison/dp/0008238634.
Title: Lauren's Yummy Chocolate Cake!!
Ingredients:
- 2 all-purpose flour
- 2/3 baking powder
- 1 baking soda
- 1 salt
- 1/2 unsalted butter
- 3/4 sugar
- 1 3/4 vanilla extract
- 2 eggs
- 2 water
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13x9" baking pan or 2 9" round cake pans.
3. Combine flour, cocoa, baking powder, baking soda, salt in a medium bowl.
4. Beat butter, sugar, and vanilla extract in a large mixer bowl until creamy.
5. Add eggs in one at a time, beating well after each addition.
6. Gradually beat in flour mixture alternately with water until batter is well combined and smooth.
7. Pour into cake pan of you choice.
8. Bake for 25-35 minutes or until toothpick inserted into center of cake comes out clean.
9. Cool in pan for about 15 minutes, and then turn cake onto wire rack to cool completely.
10. Decorate with your favorite frosting!
Title: Butter Pecan Toffee Brownies
Ingredients:
- 1 brown sugar
- 3 butter
- 1 vanilla extract
- 1 egg
- 3/4 all-purpose flour
- 2 pecans
- 1/2 baking powder
- 1/8 salt
- 2/3 powdered sugar
- 2 hot water
- 1
- 2
Instructions:
1. Preheat oven to 350
2. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan)
3. Combine brown sugar and next 3 ingredients (brown sugar through egg) in a large bowl; stir well with whisk.
4. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour pecans, baking powder, and salt; add to brown sugar mixture.
5. Spread batter in bottom of prepared pan. Bake at 350 for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
6. To prepare the topping, combine powdered sugar, minichips, and hot water n a small bowl, stir until smooth. Spread topping over brownies, and sprinkle with brickle chips.
7. Chill 30 minutes or until topping is set.
Title: Blackberry Slump
Ingredients:
- 3 blackberries
- 3/4 sugar
- 2 all-purpose flour
- 1 all-purpose flour
- 1 lemon, zest of
- 1 lemon juice
- 2 Bourbon
- 1 vanilla extract
- 3/4 cinnamon
- 6 salt
- 2 unsalted butter
- 1/2 baking powder
- 1 baking soda
- buttermilk
Instructions:
1. Preheat the oven to 375°F.
2. Combine berries, 1/2 cup sugar and 1 tablespoon flour; toss gently. Add zest and lemon juice, bourbon, cinnamon, 1/4 teaspoon salt and 3 tablespoons butter; toss gently. Spoon fruit mixture into a greased 2-quart casserole dish.
3. Combine remaining flour, sugar, salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. Stir in buttermilk until mixture begins to hold together. Drop dough by large spoonfuls over top of berries.
4. Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until topping is golden brown and berries are bubbly.
Title: Amygdalopita (Greek Nut Cake)
Ingredients:
- 1 butter
- 14 eggs
- 1 sugar
- 1 baking powder
- 2 1/2 vanilla
- 1 cinnamon
- 1 sugar
- 3 water
- 3 whole cloves
- 5
- 1
Instructions:
1. Cream butter, Beat in eggs two at a time. Add sugar with egg beater. Add baking powder and vanilla. Mix half of the almonds with bread crumbs, rub together between palms. Add a little at a time to other mixture. Grease a 9x13 inch, 2 inch deep pan. Pour mixture into pan, top with rest of almonds. Sprinkle cinnamon over all. Bake at 350 degrees for 25 minutes. In the meantime, prepare the syrup.
2. Boil syrup ingredients until mixture thickens slightly.
3. When cake is done, remove from oven and cut vertical slits in cake approximately 2 inches apart. Then cut diagonal slits. Pour syrup over it and let soak until cool.
Title: Almond Crescents
Ingredients:
- 1 butter
- 1 salt
- 2 vanilla
- 1/4 confectioners' sugar
- 2 flour
- 1
Instructions:
1. Cream butter, salt, vanilla and 1/4 cup confectioner sugar.
2. Add flour; stir to blend.
3. Stir in almonds and knead lightly.
4. Shape into crescents.
5. Bake on ungreased cookie sheet at 300 degrees for 20-25 minutes.
6. Do not let them get browned.
7. While hot, roll in confectioner sugar.
Title: Mulled Spiced Pavlovas
Ingredients:
- 1 cardamom
- 1 clove
- 1/2 ground allspice
- 1/2 ground cinnamon
- 1 caster sugar
- 50 cornstarch
- 1/2 white wine vinegar
- 1/4 vanilla extract
- 1/4 orange zest
- 1/2 creme fraiche
- 2 red wine
- 300 caster sugar
- 85 cloves
- 2 allspice berries
- 2 cinnamon stick
- 1 cardamom pods
- 4 lemon
- 1/2 orange
- 1/2 vanilla pod
- 1 bay leaf
- 1 dried figs
- 6 wine
- 125 caster sugar
- 50 cocoa powder
- 3
- 25
Instructions:
1. To make the meringues, heat the oven to 275 degrees F and line a baking sheet with parchment paper.
2. Using a spice grinder, finely grind the cardamom seeds, clove, allspice and cinnamon together.
3. Whisk the egg white until stiff peaks form, then gradually whisk in the sugar, a tablespoon at a time, until you have a stiff, shiny mixture.
4. Fold in the cornstarch, vinegar, vanilla, spice mix and orange zest.
5. Divide the mixture into two on the prepared baking sheet and use the back of a spoon to make a slight hollow in the centre of each.
6. Bake for 50 minutes until crisp, then turn off the heat and leave the meringues cooling in the oven for 30 minutes.
7. Finish cooling on a wire rack.
8. For the figs, put all the ingredients (except the figs) in a saucepan and bring to the boil.
9. Remove from the heat and leave to infuse for 30 minutes.
10. Reheat the liquid, pour over the figs, then leave over night or at least, until cool.
11. Drain the figs, reserving the liquid, and thickly slice each into 2 or 3 pieces.
12. To make the sauce, put 125 ml of the reserved fig liquid and sugar in a pan.
13. Stir over low heat until the sugar has dissolved, then whisk in the cocoa and chocolate.
14. The mixture will thicken as the chocolate melts. Allow the sauce to cool to room temperature.
15. To assemble, spoon a little creme fraiche onto each pavlova, top with the fig slices and drizzle with chocolate sauce. Serve extra sauce on the side.
Title: Banana Spice Cake - Sugar Free
Ingredients:
- 1 butter
- 1 1/4 Splenda sugar substitute
- 5 eggs
- 2 baking powder
- 1 cinnamon
- 1 ground cloves
- 1/8 vanilla extract
- 2
- 1
Instructions:
1. Cream butter and Splenda well. Add eggs - one at a time - beating well after.
2. each. Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating. Add banana and vanilla extracts.
3. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
Title: Coconut Macaroon-Filled Chocolate Cookies (Better Than Mounds)
Ingredients:
- 3 salt
- 1/2 sugar
- 1/2 vanilla extract
- 1 1/2 sweetened flaked coconut
- 2 1/4 flour
- 5 unsalted butter
- 1 1/2 granulated sugar
- 2 brown sugar
- 2 eggs
- 4 vanilla
- 1 1/2 flour
- 1 1/2 baking soda
- 4 salt
- 2
- 1
Instructions:
1. First, make the coconut macaroon filling:
2. With two racks in the middle of your oven, preheat the oven to 325.
3. Spray two baking sheets or parchment paper with non-stick cooking spray.
4. Beat egg whites and salt together until soft peaks form.
5. Slowly add in sugar and beat until stiff, glossy peaks are present.
6. Beat in vanilla.
7. Add half the coconut and sprinkle with the flour.
8. Add the rest of the coconut and gently fold into the egg white meringue.
9. Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
10. Bake about 8-9 minutes, until just set. These will be under-baked and not brown at all. It's okay, because will be the filling and will finish baking inside the chocolate cookie.
11. Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:
12. Increase the oven temperature to 350.
13. In a mixer, cream together the butter and sugars.
14. Add the eggs, one at a time.
15. Now add the vanilla.
16. Blend in the cocoa, 1/2 cup at a time.
17. In a separate bowl, whisk together the flour, baking soda, and salt.
18. Mix in the flour mixture to the dough about a cup at a time, until well combined.
19. Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
20. Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
21. Spray the back of a teaspoon with non-stick cooking spray and use the back of that spoon to make a nest out of the dough for each macaroon.
22. Set a macaroon on top of each chocolate cookie "nest".
23. Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
24. Spread and flatten the dough, so that the macaroon is completely covered.
25. Bake in the upper half of the oven for 13 minutes. Cookies may look a little under-baked when you remove them from the oven, but they will set up and dry, as they cool.
26. Immediately, slide the parchment paper with the hot cookies onto a cooling rack (otherwise, they will continue to bake and burn on the bottom). Cool for at least 5 minutes.
Title: Chocolate Cupcakes
Ingredients:
- 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/4 unsalted butter
- 3/4 sugar
- 1 eggs
- 3 vanilla extract
- 1 sour cream
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with cupcake liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 23 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely. Spread with frosting desired.