lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Nut Roll
Ingredients:
- 3/4 flour
- 1 baking powder
- 2 ginger
- 1/2 nutmeg
- 1/2 salt
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 1 lemon juice
- 1 walnuts
- 1 powdered sugar
- 6 cream cheese
- 4 butter
- 1/2 vanilla
Instructions:
1. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
2. Beat eggs on high for 5 minutes, then beat in sugar. Next add the pumpkin and lemon juice, mix well. Stir in dry ingredients. Line a cookie sheet with waxed paper, then spread the batter in the pan.
3. Top with chopped walnuts and bake in preheated oven at 375F for 15 minutes.
4. While still warm lay approximately 4-5 layers of paper towels on the counter and put the cookie sheet face down on the paper towels. Remove the cookie sheet and carefully peel off the waxed paper. Roll into a roll, rolling the paper towels into the roll. Place in the refrigerator until cool.
5. Mix all the frosting ingredients until smooth. Unroll cooled cookie mixture, remove paper towels and spread filling onto mixture. Roll back up and refrigerate again until cool before serving. Should be refrigerated between servings.
Title: Flourless Chocolate Cake
Ingredients:
- 4 bittersweet chocolate
- 1/2 unsalted butter
- 3/4 sugar
- 3 eggs
- 1/2
Instructions:
1. pre heat oven to 375 degreesF and butter an 8 inch round baking pan. line bottom of pan with a round of wax paper and butter paper.
2. chop chocolate up into small pieces. in a double boiler,with simmering water, melt chocolate with butter stirring until smooth. remove mixture from heat and wisk sugar into chocolate mixture. add eggs and wisk well. sift 1/2 cup cocoa powder over chocolate mixture and wisk until just combined. pour batter into pan and bake in the middle of oven 25 minutes, or until top has formed a thin crust. cool cake in pan on a rack 5 minutes and invert onto a serving plate.
3. dust cake with additional cocoa powder if desired.
Title: Layered Pumpkin Dessert
Ingredients:
- 1 cream cheese
- 8 powdered sugar
- 1 frozen non-dairy topping
- 1 instant vanilla pudding
- 2 pumpkin
- 1 pumpkin pie spice
- 1 1/2 milk
- 1 pumpkin pie spice
Instructions:
1. Slice twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.
2. Using a mixer, blend together cream cheese, powdered sugar and 1/2 of whipped topping until smooth.
3. Spread evenly over twinkies.
4. Combine pudding mix, pumpkin, pumpkin pie spice and milk.
5. Whisk until well blended and layer over cream cheese mixture.
6. Carefully spread remaining whipped topping over pumpkin.
7. Lightly sprinkle with pumpkin pie spice.
8. Refrigerate several hours or until set.
Title: Rosemary Pecan Cookies
Ingredients:
- 8 butter
- 1/4 margarine
- 1/4 brown sugar
- 1 1/4 white sugar
- 1/2 flour
- 12 ground pecans
- 1/2 pecan halves
- 1/2 salt
- 1 vanilla extract
- fresh rosemary
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugars until light.
3. With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
4. Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
5. Put muffin tin in refrigerator for 20-30 minutes.
6. Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
7. Place one pecan half in the center of each cookie.
8. Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.
Title: Gingerbread Men
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 ground cinnamon
- 1 ground ginger
- 1 ground cloves
- 1/4 ground allspice
- 6 butter
- 1 dark brown sugar
- 1 egg
- 2/3 dark molasses
Instructions:
1. Mix the first 8 ingredients in a bowl.
2. In another bowl, mix the butter and sugar until creamy.
3. Add the egg and molasses to the butter and mix well.
4. Add the flour mixture to the egg mixture and stir well.
5. Cover and refrigerate for 1 hour. (Do not skip this step).
6. Preheat oven to 350 degrees.
7. Spray cookie sheets with non-stick spray.
8. Roll out to 1/4 inch thickness and shape, transfer to baking sheets.
9. Bake for 8 minutes.
10. Cool for two minutes on sheets before removing, cool completely.
Title: Steamed Chocolate Pudding
Ingredients:
- 2 1/2 unsalted butter
- 1/2 sugar
- 1/4 butter
- 1 heavy cream
- 5 confectioners' sugar
- 5 frozen raspberries
- 4
- 1
- 1 1/2
- 10
Instructions:
1. In a double broiler, melt the chocolate over hot, not simmering water, stirring until smooth; then remove from the heat and cool to lukewarm.
2. In a small bowl, combine the almonds and bread crumbs.
3. In a large mixing bowl, cream the butter.
4. Gradually beat in the sugar, then the egg yolks, one at a time, mixing well after each addition.
5. Beat in the cooked chocolate, then the nut-crumb mixture.
6. Stir until blended.
7. Coat a 3 to 4 cup mold with butter, then with bread crumbs, shaking out any excess.
8. Bring a pan of water, in which the mold will fit comfortably, to a simmer.
9. Beat the egg whites until stiff but not dry.
10. Stir a large dollop of the whites into the chocolate mixture, beating vigorously.
11. Fold the remaining whites into the mixture and spoon the batter gently into the prepared mold, no more then 3/4 full.
12. Cover tightly with a piece of buttered foil, then with a pot lid of a suitable size.
13. Place the covered mold in the pan of simmering water, adding water, if necessary, so that is comes up to the level of the pudding batter.
14. Simmer on top of the stove from 1 hour to 1 hour and 20 minutes.
15. The pudding is done when it is still slightly moist in the center, and the sides are quite dry and almost firm.
16. MEANWHILE, prepare the garnishes:
17. Whip the cream with the confectioners sugar until soft peaks form.
18. Puree the raspberries in a blender or food precessor and then strain to remove the seeds.
19. When the pudding is done, unmold it carefully and serve it hot with the whipped cream and raspberry puree.
Title: Grandma Susan's Pumpkin Cake
Ingredients:
- 1 margarine
- 1/2 butter
- 1 egg
- 2/3 milk
- 2 eggs
- 3 canned pumpkin
- 1/2 cinnamon
- 1/2 allspice
- 1/2 clove
- 1/2 ginger powder
- 1/2 brown sugar
- 1 sugar
- 1/2 margarine
- 1/4 butter
Instructions:
1. Crust: Combine ingredients and press into a baking pan.
2. Filling: Combine until smooth. If not using pumpkin pie mix (pre-spiced) then add the Pumpkin Pie Spices (pumpkin pie mix already includes it). Pour over the crust.
3. Topping: Combine all ingredients. The cake mix and sugar should be cut into the margarine with a knife, over and over until it is may small fragments almost like buttery crumbs (don't melt the margarine or blend it). Sprinkle over filling.
4. Bake at 175C for 1 hour or longer, until inserted knife comes out clean.
5. Serve with whipped cream ideally.
Title: Steve's Pumpkin Cake
Ingredients:
- 1 eggs
- 4 sugar
- 3/4 pumpkin
- 1/2 cold water
- 1 cinnamon
- 1/4 nutmeg
- 1 cream cheese
- 1/2 butter
- 1 powdered sugar
- 1/2 vanilla
- 1
Instructions:
1. Put all ingredients in a bowl in the order given and mix.
2. Bake 3 9 inch layers.
3. Bake at 350 for 35 minutes.
4. Frosting:
5. Beat until desired consistency. May add a little milk for easier spreading.
Title: Easy Camp S'mores
Ingredients:
- 2 chocolate-covered graham cracker cookies
- 1 marshmallows
Instructions:
1. Toast the marshmallow on a camp fork or clean stick until desired doneness.
2. Place marshmallow between two graham crackers and enjoy.
Title: Banana Cupcakes With Peanut Butter Frosting
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 bananas
- 1/2 sour cream
- 1 1/2 vanilla extract
- 3/4 sugar
- 1/2 unsalted butter
- 1 egg
- 1 powdered sugar
- 1 1/2 cream cheese
- 1 unsalted butter
- 1/2
Instructions:
1. For cupcakes:
2. Position rack in center of oven and preheat to 350°F Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
3. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
4. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
5. For frosting:
6. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Title: Yummy Graham Cracker Appetizer
Ingredients:
- 1 butter
- 1/2 margarine
- 12 sugar
- graham crackers
Instructions:
1. Preheat oven to 350.
2. Mix butter and sugar together.
3. Spread mixture over graham crackers laid out on baking sheet.
4. Sprinkle nut pieces on top.
5. Bake in 350 oven for 10 minutes.
Title: Fresh Fruit in Baked Tortilla Shell
Ingredients:
- 10 flour tortillas
- 1 sugar
- 1/8 cinnamon
- 1 strawberry
- 1 blueberries
- 1/2 honeydew melon
- 1 Cool Whip
- 1/4 vanilla ice cream
- 2
- 1/4
- 2
Instructions:
1. Baked Tortilla shell:.
2. Preheat oven to 350°.
3. Place flour tortilla on flat surface, completely moisten the top side with a little water using a pastry brush or fingertips. Place the tortilla in a tortilla baking mold that has been sprayed with cooking spray. The dry side will become the inside of the "bowl".
4. Generously pray the inside of the "bowl" with cooking spray (or using pastry brush, brush generously with melted butter) and sprinkle with the cinnamon and sugar.
5. Bake from 5 to 10 minutes on center oven rack. Watch closely, sugar can burn quickly. Brown to your liking.
6. Filling:.
7. Prepare the fruit by washing, removing stems, seeds, etc., and cutting into bite sized peices.
8. One "bowl" will require about 1 to 1 1/2 cups of fruit of your choice. I used all strawberries this time since they have just come in season.
9. Be creative, mix fruits, go tropical!, add some granola, drizzle with chocolate syrup, top with ice cream if you prefer it over whipped cream.
Title: Tenderflake Pie Crusts
Ingredients:
- 5 1/2 all-purpose flour
- 2 salt
- 1 egg
- 1 vinegar
- 1 cold water
- 7/8
Instructions:
1. Stir the flour and salt together.
2. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
3. In a measuring cup, combine the egg and vinegar.
4. Add enough cold water to make one cup.
5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
6. Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
7. Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
8. Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
9. This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
Title: Frosting for Wedding Cake
Ingredients:
- 5 powdered sugar
- 3/4 Crisco shortening
- 1/2 water
- 1/3 vanilla extract
- 2 salt
- 1/2
Instructions:
1. combine powdered sugar, shortening, 1/2 cup water, non dairy powdered creamer, vanilla extract and salt in large bowl.Beat at medium speed with elecric mixer for 3 minutes.
2. Beat at high speed for 5 minutes.add more powdered sugar to thicken or water to thin frosting as needed.
3. Frost cake reserving some frosting to decorate as desired with decorating set.
4. Garnish with non toxic flowers or wedding decorations.
Title: Strawberry Cheesecake Trifle
Ingredients:
- 8 low-fat cream cheese
- 2 milk
- 2 amaretto liqueur
- 3 1/2 cheesecake flavor instant pudding and pie filling mix
- 1 fresh strawberries
- 2
- 1
- 1/4
Instructions:
1. In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk and amaretto.
2. Whisk in pudding mix. Fold in 2 cups whipped topping.
3. In a small bowl, gently combine strawberries and glaze.
4. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers.
5. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.
Title: Amaretti With Pine Nuts
Ingredients:
- 1 pine nuts
- 1 sugar
- 1/2 pine nuts
- 3 icing sugar
- 1
- 1/2
Instructions:
1. Line two baking sheets with parchment paper. Preheat the oven to 300 degrees F.
2. In either a blender or food processor, grind the almonds and 1 cup of pine nuts with about a tablespoon of sugar until they are very fine.
3. In a bowl, beat the egg whites (with a mixer or by hand) until they are foamy. Begin adding the remaining sugar, a little at a time, and continue beating the egg whites until they are very stiff (stiff peaks form).
4. Gently fold in the nuts and then add the almond and orange extract (be careful not to overmix so that you don’t deflate the mixture).
5. Using a tablespoon, carefully spoon or pipe rounds of dough onto the parchment-lined baking sheets. Leave a few inches between each cookie.
6. Sprinkle some of the pine nuts over each cookie and bake for about 30 minutes. The cookies will be firm and lightly golden when they’re done.
7. Let cool completely before dusting with icing sugar and serving.
Title: Chocolate Unscotti
Ingredients:
- 1 2/3 all-purpose flour
- 1/3 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/4 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla extract
- 1
Instructions:
1. preheat oven to 350 degrees.
2. line a baking sheet with parchment paper
3. whisk flour, cocoa, soda,powder and salt and set aside.
4. beat butter and sugar well
5. add in eggs and vanilla till blended
6. next beat in flour mixture
7. form into ball and wrap in plastic place in fridge for 30 minutes.
8. roll onto flour surface cut with a 2 inch round cookie cutter
9. place on baking sheet about 1/2 inch apart
10. bake 8 minutes.
11. cool 5 minutes.
12. place on cooling rack.
Title: Vanilla Torte With Raspberry Filling and Chocolate Frosting
Ingredients:
- 2 sea salt
- 1/4 eggs
- 1/2 vanilla extract
- 10
- 1 3/4
- 1
- 1/2
Instructions:
1. In a medium bowl, combine flours and salt.
2. In a larger bowl, whisk together eggs, agave and vanilla.
3. Whisk flours into egg mixture until well blended.
4. Line bottoms only of 3 nine inch cake pans with parchment paper.
5. Divide cake batter evenly between pans.
6. Bake at 350 degrees for 20-25 minutes.
7. Remove from oven when cakes are golden brown and a toothpick inserted in center comes out clean.
8. Cool cakes for at least one hour.
9. Run knife around cake to loosen from pan, remove from pan and peel off parchment.
10. Place bottom layer on a cake plate and spread with jam.
11. Add next layer of cake and spread with jam.
12. Place top layer on cake and frost entire cake with chocolate frosting.
13. Serve.
Title: Pineapple Delicious Pudding
Ingredients:
- 45 butter
- 1/2 caster sugar
- 1/4 self-raising flour
- 125 crushed pineapple
- 2 eggs
- 3/4 milk
- icing sugar
Instructions:
1. Cream butter and sugar together until light and fluffy.
2. Blend in flour, followed by pineapple.
3. Whisk egg yolks and milk together.
4. Lightly mix in the pineapple mixture.
5. Beat egg whites until soft peaks form.
6. Fold lightly into pineapple mixture.
7. Pour into a greased oven-proof casserole dish.
8. Bake in a moderately hot oven (190c) for 35 to 40 minutes, or until golden brown.
9. The top should be a cakey crust with a custard consistency underneath.
10. Serve with cream, ice cream and a dusting of icing sugar.
Title: Squidgy Chocolate Log
Ingredients:
- 5 caster sugar
- 6 eggs
- 2 cocoa powder
- 8 dark chocolate
- 2 eggs
- 10 heavy cream
- 2 Cointreau liqueur
- 1 -2 powdered sugar
Instructions:
1. Line a tin measuring 9”x13" with baking parchment.
2. To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
3. Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
4. Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
5. Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
6. To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
7. Mix in the cocoa powder.
8. Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
9. Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
10. Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
11. When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
12. Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
13. Gently roll up the cake lengthwise, to make a roll.
14. Dust with more powdered sugar if needed.
15. Note that the cake will crack during rolling but that is normal and looks attractive.
Title: Double Peanut Butter Chocolate Chip Brownies
Ingredients:
- 1/2 butter
- 1/4 peanut butter
- 3/4 sugar
- 3/4 brown sugar
- 3 eggs
- 1 vanilla extract
- 2 flour
- 2 baking powder
- 1/4 salt
- 1 1/2 chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, beat butter and peanut butter. Beat in sugar and brown sugar. Add eggs one at a time, beating well after each addition, and then beat in vanilla. Mixture will be fluffy and light.
3. In a medium bowl, stir together flour, baking powder and salt. Add dry mixture to the large mixing bowl a little at a time until fully incorporated.
4. Fold in peanut butter chips and chocolate chips.
5. Spread evenly into a greased 13 x 9 x 2 inch baking pan. Bake for 35 - 40 minutes or until lightly browned, and a toothpick inserted into the center comes out clean.
6. Cool for at least 1 hour before slicing. Cut into 2-inch squares and serve.
Title: Avocado Dressing
Ingredients:
- 1 avocado
- 1/2 cocoa powder
- 1/2 carob powder
- 1/4 maple syrup
- 3/4 stevia powder
- powdered sugar
Instructions:
1. Place all ingredients in a food processor (or blender).
2. Blend thoroughly until creamy consistency.
Title: Double Chocolate Mini Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/3 baking soda
- 3/4 salt
- 1/4 unsalted butter
- 1/2 sugar
- 1 instant coffee
- 1 hot water
- 1 vanilla
- 3/4 eggs
- 2 unsalted butter
- 3/4 heavy cream
- 1
- 6
Instructions:
1. This recipe makes about 50 to 60 miniature cupcakes.
2. Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
3. Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
4. Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
5. Add eggs one at a time and beat well after each addition.
6. At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
7. Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
8. Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
9. For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
10. Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!
Title: South Beach Strawberry-Blueberry Crunch
Ingredients:
- 1/4 ground cinnamon
- 2 nutmeg
- 1/4 strawberries
- 1/4 blueberries
- 1 sugar substitute
- 2 part-skim ricotta cheese
- 1
- 6
Instructions:
1. Preheat the oven to 350°F
2. In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.
3. Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
4. Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.
Title: Baked Pear Custard
Ingredients:
- 4 pears
- 1/4 unsalted butter
- 3 eggs
- 3/4 milk
- 1/4 salt
- 1/3 sugar
- 1/3 all-purpose flour
- 2 vanilla extract
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9" cake pan with cooking spray and place the pear slices in the pan.
3. Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth.
4. Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.
Title: Almond Brickle Bits Loaf Cakes
Ingredients:
- 18 1/4 vanilla instant pudding mix
- 1 1/2 eggs
- 4 water
- 3/4 vanilla extract
- 1/2 pecans
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl beat cake mix, vanilla pudding mix, eggs, water, oil, and vanilla extract at medium speed until smooth.
3. Stir in brickle bits.
4. Grease loaf pans.
5. Sprinkle pecan pieces over bottom of pans.
6. Divide batter between pans.
7. Bake 350 degrees for 30-35 minutes or until cake tests done.