lumicero/recipes-ing2inst huggingface dataset:
Title: Red 'n' Whites
Ingredients:
- 1/2 dried cherries
- 2 1/2 all-purpose flour
- 1/2 sugar
- 1 butter
- 12 white chocolate baking squares
- 1/2 vanilla extract
- 2 shortening
- 2
Instructions:
1. Preheat oven to 325 degrees F.
2. In a large bowl, combine flour and sugar. Cut in the butter until mixture resembles fine crumbs. Stir in chopped cherries and 2/3 cup of the chopped chocolate. Stir in vanilla and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and shortening. Cook and stir over low heat until melted.
6. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set.
Title: Swing Sugar Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 1/4 powdered sugar
- 3/4 water
- 2 eggs
- 2 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1 flour
- 5 1/2 butter
- 1/2 sour cream
- 3/4 powdered sugar
- 1 salt
- 1 milk
- 1/4
- 1
Instructions:
1. Cream together butter, vegetable oil, sugar, water, and eggs.
2. Combine dry ingredients and slowly add to butter mixture.
3. Makes until everything is combined. Your dough should be a little crumbly and not sticky at all.
4. Roll a golf ball sized ball of dough and place it in your cookie sheet.
5. Now it's time to give the babies their signature rough edge. Put 1/4 cups of sugar and a pinch of salt in a dish.
6. Stick to the bottom of glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the side glass. If there is a lip its even better.
7. Bake at 350 for eight minutes. They should just barely be browning on the bottom. Remove cookies to a cooling rack. Once they are cool put then in the fridge.
8. Sour cream frosting:
9. Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick it's not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add one drop of red food coloring and whip on high for 1 minute.
10. Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting , make sure you give it time to warm up before serving).
Title: Moisty Chocolate and Walnut Cake
Ingredients:
- 6 eggs
- 150 sugar
- 1 butter
- 100 walnuts
- 120 chocolate
- 120
- 50
Instructions:
1. Beat the eggs and sugar thoroughly together.
2. Melt the chocolate with the coffee and the butter.
3. Add to the egg and sugar mixture then the nuts as thin as flour.
4. Bake in a soft oven from 1 to 1 and a 1/2 hour. in a shallow tart pan.
5. Take from the oven still moist.
6. Melt the chocolate with the butter and cover the cake with it.
Title: Peach Crisp
Ingredients:
- 2 sugar
- 3/4 flour
- 2 1/4 ground cinnamon
- 1 sugar
- 1/3 Bisquick
- 1 butter
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly spray 13x9 pan with cooking spray.
3. Pour 1 can of peaches in pan with all of the juice.
4. Drain about 1/2 of the juice from the other can.
5. Pour the remaining juices and the peaches into the pan.
6. In a bowl mix 3/4 cup sugar, 2 1/4 teaspoons flour and the 1 teaspoon cinnamon.
7. Add to peach mixture and stir well to mix.
8. Mix 1/3 cup sugar, 1 cup Bisquick and 1/4 cup butter, soft until crumbly.
9. Sprinkle over the peaches.
10. Bake for 40 minutes.
Title: Chocolate-Laced Kiwi With Orange Sauce
Ingredients:
- 1/2 plain fat-free yogurt
- 1 kiwi fruits
- 4 shortening
- 2
- 1
Instructions:
1. Mix yogurt and orange juice concentrate; spoon 2 tablespoons onto each of 4 dessert plates.
2. Arrange kiwifruit on yogurt mixture.
3. Melt chocolate chips and shortening over low heat, stirring constantly.
4. Carefully drizzle chocolate in thin lines over kiwifruit.
Title: Frosted Carrot Cake Cupcakes
Ingredients:
- 1 fat free egg substitute
- 3/4 applesauce
- 1/2 fat-free buttermilk
- 1/2 carrots
- 2 dried currant
- 1 pecans
- 1/4 light cream cheese
- 1/2 confectioners' sugar
- 4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.
2. With an electric mixer on low speed, beat the cake mix, egg substitute, applesauce, and buttermilk in a large bowl until blended. Increase the speed to medium and beat until smooth, about 2 minutes. With a rubber spatula, stir in the carrots, pineapple, currants, and 1/4 cup of the pecans.
3. Spoon the batter evenly into the prepared muffing cups. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in the pans on a wire rack 10 minutes; remove the cupcakes from the pans and let cool on the racks.
4. To make the frosting, with an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth. Add the confectioner's sugar and beat until smooth. spread about 2 teaspoons of the frosting on each cupcake and sprinkle with 1/2 teaspoons of the remaining pecans.
Title: Low-Fat Tiramisu
Ingredients:
- 1 warm water
- 1 instant coffee granules
- 2 sugar-free instant vanilla pudding mix
- 2 nonfat milk
- 1 light cream cheese
- 1 ladyfingers
- 2 Cool Whip Lite
- 2 chocolate
Instructions:
1. Prepare an 8-inch square baking dish.
2. In a small bowl, combine the water and the instant coffee granules; stir to dissolve the coffee; set aside 1 tbsp of the coffee mixture.
3. In a large bowl, beat the pudding mix with the skim milk until thickened; stir in the larger part of the coffee mixture.
4. Add in the softened cream cheese, beat until smooth.
5. Split the ladyfingers apart, and line the bottom of the baking dish with half of the package of ladyfingers.
6. Drizzle the ladyfingers with the 1 tbsp of reserved coffee mixture (try to get a little on each finger).
7. Spoon the pudding mixture evenly over the ladyfingers.
8. Place the remaining ladyfingers on top of the pudding, and top with whipped topping.
9. Sprinkle top with grated chocolate.
10. Cover and chill for 4 hours or more until ready to serve.
Title: Delicious Italian Meringue Buttercream
Ingredients:
- 16 sugar
- 8 water
- 20 butter
- 2 vanilla extract
Instructions:
1. Place sugar in a saucepot and put enough water into it to wet sugar. Place in Candy Thermometer. Turn on heat. Do not stir.
2. Place egg whites in kitchen aid.
3. When sugar mixture starts to boil, start whipping egg whites on medium speed.
4. When sugar mixture reaches 240 F, take off heat and slowly add to egg whites.
5. Turn up speed.
6. When bowl with mixture is cool, start adding butter a little at a time.
7. Add flavoring.
8. Use or refrigerate.
9. To reconstitute from fridge, place in kitchen add and whip until fluffy.
Title: Fresh Apple Pie Bars
Ingredients:
- 2 1/2 flour
- 2 sugar
- 1 salt
- 1 milk
- 1 apples
- 2/3 sugar
- 1 flour
- 4 -5 cinnamon
- 2 sugar
- 3 hot water
- 1 1/2
- 1
- 2 -3
Instructions:
1. Preheat your oven to 350 degrees.
2. Mix the first 4 ingredients for the crust, as you would for pie crust.
3. Beat egg yolk in glass measuring cup, add the milk into the cup.
4. Pour milk and egg mixture into the other crust ingredients.
5. Mix well.
6. Roll out 1/2 of the dough.
7. Pat into bottom of a 9x13 pan.
8. For the filling slice the apples leaving the skin on.
9. Place in a big mixing bowl.
10. Sprinkle with sugar, flour and cinnamon.
11. Mix until well coated.
12. Pour evenly over bottom crust in pan.
13. Roll out top crust and place on top of apples.
14. Beat egg white and brush on top of crust.
15. Cut slits in top crust for steam to escape.
16. Place baking pan under your 9x13 pan, so you don't get a mess in the oven.
17. Put into the 350 degree oven for 1 hour.
18. Take out of oven when golden brown and while still warm mix together the sugar and hot water(1 tablespoons at a time) until thick but not too thin for the topping.
19. Drizzle over the top of the bars.
Title: Miniature Peanut Butter Cup Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 creamy peanut butter
- 1/2 vanilla extract
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 14
Instructions:
1. In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
2. Roll into walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes.
3. Remove from oven; gently press one peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely.
Title: Blackberry and Rosemary Crumble
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 1 all-purpose flour
- 2 rosemary sprigs
- 2 fresh blackberries
- 1/2 sugar
- 1/4 cornstarch
- 1 lemon
- ice cream
Instructions:
1. Preheat the oven to 350°F.
2. Mash together the butter, sugar, flour, and rosemary in a large bowl with your hands.
3. In another large bowl, mix the blackberries, sugar, cornstarch, and juice of the lemon.
4. Pour the filling into a 9"x13" glass baking pan and spread evenly with spatula.
5. Crumble the topping over the blackberry mixture.
6. Place the pan on a large cookie sheet to prevent dripping in oven and bake for 1 hour, until the topping is brown and the filling is bubbly.
7. Serve topped with vanilla ice cream or drizzled with cream.
Title: Peppermint Tea Cakes
Ingredients:
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 1/4 vanilla
- 1/4 all-purpose flour
- 1/2 salt
- 3/4 pecans
- powdered sugar
Instructions:
1. Heat the oven to 400°F.
2. Mix together the powdered sugar, butter, and vanilla until creamy and smooth.
3. Gradually stir in the flour, 1/4 cup crushed candies, and the salt. Then fold in the pecans.
4. Shape the dough into 1-inch balls, and place them 2 inches apart on an ungreased cookie sheet.
5. Bake 8-9 minutes until they are set but not browned.
6. While cookies are baking, set up 2 bowls, 1 with powdered sugar and the other with the remaining crushed candies (you will be rolling the cookies in this).
7. When cookies come out of the oven, immediately roll them in powdered sugar. Roll again if needed. After 10 minutes, roll powdered cookies in the remaining crushed candies, and reroll again here as well if needed.
Title: Easy, Decadent, Incredibly Chocolatey Chocolate Torte Gluten Fre
Ingredients:
- 8 salted butter
- 8 sugar
- 1 vanilla extract
- 2 eggs
- 4
Instructions:
1. Preheat oven to 350 f.
2. Butter at 9" round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess.
3. Place broken up chocolate and melt with the butter in a heavy saucepan over lowest possible heat & cover. Or, you can place the pan in another pan containing simmering water. Remove cover when partially melted & stir. When fully melted, remove from heat and stir in sugar, stirring until no sugar granules are visible. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour. Remove from the oven and let cool. REFRIGERATE OVERNIGHT.
4. Run a sharp knife around the rim, place a cake plate or cutting board over the top of the pan, and turn it over, bang several times if you need to dislodge the cake.
5. Let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round.
6. You can serve the whipped cream on the side. I spread all of it (I usually whip 2 cups) in a thick layer, as thick as the torte, on the torte. It looks spectacular! If you do this, refrigerate the iced torte.
7. If you don’t ice, sprinkle the entire top with cocoa powder. Sometimes, the top can look a little messy, but this makes it look beautiful.
8. Easy? The best things are.
Title: Grilled Fruit W/Greek Yogurt, Warm Honey and Toasted Walnuts
Ingredients:
- 6 nectarines
- 3 pineapple slices
- 1/2 canola oil
- 1/4 honey
- 3/4 walnuts
- mint sprig
Instructions:
1. Heat grill to high.
2. Toast the walnuts in a small nonstick skillet, stirring frequently. As soon as they become fragrant and begin to brown, add honey; cook over medium heat until honey is hot. Remove from heat; keep warm.
3. Cut the fruit in half and remove pit. Brush the fruit with the oil, place on the grill cut side down and cook until golden brown and caramelized, about 2 minutes. (Note: the fruit may be threaded on greased metal skewers.).
4. Turn the fruit over and continue cooking until just warmed through, about 2 minutes longer.
5. Remove the fruit from the grill and place 3 halves on each plate. Top each half with some yogurt and drizzle the honey-walnut mixture over the top. Garnish wish a mint sprig, if desired.
Title: Easy Nutella Pockets
Ingredients:
- 2 frozen puff pastry
- 1 egg
- 1 water
- 2 white sugar
Instructions:
1. Preheat oven to 400 degrees.
2. Line a cookie sheet with parchment paper; set aside.
3. Beat egg and 2 T. water together; set aside.
4. Unfold one sheet of puff pastry, keeping the other sheet covered. Cut into 9-12 squares, depending on the size you wish to make.
5. Place 2 t. Nutella in the middle of each square; fold over to form a triangle. Press down the edges with a fork to seal, using a bit of water to moisten the edges so they stick together.
6. Brush each pocket with the egg mixture and place on the paper-lined cookie sheet.
7. Sprinkle each pocket generously with sugar.
8. Repeat with the second puff pastry sheet, placing them on a separate cookie sheet.
9. Bake for 9-12 minutes or until puffy and golden brown. The Nutella gets very hot, so let them sit for a few minutes before serving. Yum.
Title: Ww 1 Point Peanut Butter Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 3 reduced-calorie margarine
- 4 light butter
- 1/3 light brown sugar
- 1/4 sugar
- 1 vanilla extract
- 1
Instructions:
1. Melt the margarine or butter in a small saucepan until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm.
2. While butter or margarine is cooling, combine flour, baking soda and salt in a small bowl.
3. Combine margarine and peanut butter in another mixing bowl, beating on medium speed until blended and smooth. Gradually add both sugars and beat until blended. Add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
4. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
5. Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
6. Remove cookie dough from freezer and slice crosswise into 1/3 inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely.
Title: Lemon Poppy Seed Biscotti
Ingredients:
- 1/3 butter
- 2/3 sugar
- 1 lemon zest
- 1 1/2 poppy seeds
- 1 baking powder
- 1/2 baking soda
- 1 eggs
- 2 all-purpose flour
- 2 1/2
Instructions:
1. In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy.
2. Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.
3. Add the eggs and mix.
4. Beat in as much of the flour as you can with the electric mixer.
5. Using a wooden spoon, stir in any remaining flour.
6. Divide dough in half.
7. Shape into two 7 x 3 inch rolls.
8. Place rolls on an ungreased cookie sheet (use a baking stone!), flattening each slightly.
9. Bake in a 375°F oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.
10. Cool on cookie sheet on a wire rack for 30 minutes.
11. Cut each roll crosswise into 1/2 inch thick slices using a serrated knife.
12. Arrange the slices flat on the cooled cookie sheet.
13. Bake in a 325°F oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown.
14. Remove biscotti from cookie sheet (baking stone); cool on a wire rack.
Title: Hazelnut Torte
Ingredients:
- 4 eggs
- 2 light olive oil
- 3/4 raw sugar
- 6 hazelnuts
- 2 sea salt
- 1 gluten free baking powder
- 1
Instructions:
1. Preheat the oven to 350F and line two 8” round pans with parchment or greased foil.
2. With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
3. Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
4. Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
5. Bake for 20-22 minutes. Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting [Recipe #498933] and fresh raspberries).
Title: Divine Buttercream Icing
Ingredients:
- 1 vanilla extract
- 1 salt
- 1 powdered sugar
- 1 milk
- 2
- 1/2
Instructions:
1. Dissolve the salt in the milk add the butter flavoring and vanilla extract to milk, set aside.
2. Mix Crisco and powdered sugar in a KitchenAid type mixer until combined.
3. Gradually add powdered sugar and milk until combined.
4. Beat until light and fluffy, about 10 minutes.
5. Keep leftover icing in refrigerator in tightly closed containers (Tupperware works very well).
Title: Tishpishti (Turkish Walnut Cake)
Ingredients:
- 2 sugar
- 1 water
- 2 fresh lemon juice
- 1 rose water
- 10 eggs
- 2/3 sugar
- 2 baking soda
- 2 vanilla extract
- 1 ground cinnamon
- 1 1/2 ground cloves
- 1/8 orange, zest of
- 1 lemon, zest of
- 1 walnuts
- 2
Instructions:
1. Combine the sugar, water and lemon juice in a sauce pan and bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and cook until the syrup thickens slightly, 8-10 minutes. Remove from heat and let cool. Add the flower water and mix well.
2. Preheat the oven to 350 degrees F. Butter a 10x14x3 inch baking pan. Set aside.
3. Place the egg yolks in a bowl and beat with an electric mixer until pale yellow. Gradually add the sugar and beat until thick and pale in color.
4. Dissolve the baking soda in the orange juice and add to the egg yolks along with the vanilla, cinnamon and cloves. Beat until combined, Stir in the grated zest and nuts.
5. In another bowl, using the electric mixer with clean beaters, beat the egg whites until stiff peaks form. Stir one-third of the beaten whites into the yolk-nut mixture and then fold in the remainder. Pour the batter into the prepared pan.
6. Bake the cake until a toothpick inserted into the center emerges clean, 25 to 35 minutes. Remove from oven, place on a rack and let cool 10 minutes.
7. Slice cake into diamond shaped slices. Poke each slice with a toothpick several times and then pour the previously made syrup evenly over the warmed cake.
8. Cool completely.
Title: White Chocolate Layer Cake - for Two!
Ingredients:
- 1 unsalted butter
- 1/2 all-purpose flour
- 1 white chocolate
- 1/4 boiling water
- 2 sour cream
- 1 pure vanilla extract
- 1/2 sugar
- 1/3 baking soda
- 1/8 salt
- 1/8 heavy cream
- 2 white chocolate
- 1/2 pure vanilla extract
Instructions:
1. For the Cans:
2. I used cans from pork and beans. Make sure you have a clean edge where you opened it (so you don't cut your hands). Before using the cans for baking, remove the wrapper and put them through the dishwasher once. They should be good to use after that.
3. For Cakes:
4. Place a rack in the center of the oven and preheat the oven to 350°F.
5. Grease the insides of the cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.
6. Place the white chocolate in a small microwave-safe bowl and microwave on medium power until melted, about 1 minute. Let the white chocolate cool to lukewarm.
7. Place the butter in a small microwave safe bowl and microwave on medium power until it melts, about 30 seconds. Let the boiling water cool slightly. Add it to the bowl and whisk to blend. Add the sour cream, egg yolk, and vanilla, and whisk to combine.
8. Place the flour, sugar, baking soda and salt in a medium-sized mixing bowl and whisk to blend well. Add the sour cream mixutre and the melted white chocolate, and whisk until blended and smooth.
9. Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a tooth pick inserted into the center of one comes out clean, about 30 minutes.
10. Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
11. For the Frosting:
12. (My edit: It should be 2/3 cup whipping cream for the frosting. I don't know why it won't show up on the ingredients).
13. Place the cream in a 2 cup microwave safe bowl and microwave on high power until just boiling, about 1 1/2 minutes. Add the white chocolate and whisk until it melts and the mixture is smooth. Let cool; then cover and refrigerate until well chilled, 3 to 4 hours. (The frosting can be prepared up to this point 1 day ahead.).
14. Add the vanilla to the cream mixture and beat with hand-held mixer on high speed until firm peaks form, about 2 minuets. Use immediately.
15. To assemble:
16. To frost the cakes, cut each in half horizontally. Spread a layer of the White Chocolate Cream Frosting about 1/4 inch thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting. (The cakes can be stored in an airtight container in the refrigerator for up to 2 days before serving.).
Title: Baked Austrian Rice Pudding ("reisauflauf")
Ingredients:
- 250 short-grain rice
- 1 milk
- 100 brown sugar
- 4 bananas
- 3 eggs
- 50 butter
- 1 cinnamon
- 1 lemon zest
- 1 salt
- 1/2 vanilla bean
- 3 brown sugar
Instructions:
1. Slice vanilla bean in half lengthwise and scrape out seeds.
2. Bring milk and if using cream to a boil and add rice and vanilla seeds.
3. Reduce heat, cover pot and let rice steam until soft (about 20minutes).
4. Separate eggs and beat egg whites with a dash of salt until firm.
5. Mix butter, sugar until creamy.
6. Add egg yolks, cinnamon and lemon zest. Mix again.
7. Cut bananas in 5mm slices/rounds.
8. Add rice and mix until "batter" is homogeneous.
9. Incorporate beaten egg whites slowly.
10. Butter a casserole or a cake pan and pour in half of the rice batter. Spread mixture evenly.
11. Cover rice batter with banana slices and cover with the other half of rice batter. Spread evenly.
12. Sprinkle with 3 tablespoons brown sugar.
13. Let bake at 175°C for about 25-30 minutes until a golden brown crust has formed.
14. Enjoy!