lumicero/recipes-ing2inst huggingface dataset:
Title: Finest Hour Cookies
Ingredients:
- 1 2/3 all-purpose flour
- 1 salt
- 1/2 ground ginger
- 1 baking soda
- 1 unsalted butter
- 1 granulated sugar
- 3/4 brown sugar
- 1/8 vanilla extract
- 7/8 eggs
- 2 chunky peanut butter
- 1/2 oats
- 6
- 2
- 11
Instructions:
1. Preheat oven to approximately 360 degrees.
2. In a mixing bowl, combine flour, ginger, salt and baking soda, set aside.
3. Melt chocolate bar in double boiler or microwave.
4. In a large mixing bowl, cream butter, sugar, brown sugar and extracts until thoroughly mixed.
5. Add one egg at a time, mixing on low speed, scraping down sides of bowl between each egg.
6. Add melted chocolate bar and peanut butter, mixing on low until throughly combined.
7. Slowly add flour mixture to batter.
8. Stir in oats and chocolate chunks by hand.
9. Form balls by rolling between hands or drop by heaping tablespoons onto baking sheet then slightly flatten balls on baking sheet.
10. Bake for 9-11 minutes, until slightly golden, rotating sheets halfway through cooking time.
11. Let cool on sheet for 5 minutes, then transfer to wire rack or wax paper to cool completely.
Title: CASTLE MILK STOUT CHOCOLATE MOUSSE
Ingredients:
- 3/4 caster sugar
- 3 cake flour
- 115 dark chocolate
- 3/4 heavy cream
- 1/4 chocolate
- 1 vanilla essence
- 1/2 heavy cream
- 1 caster sugar
- 1/4 chocolate
- 3 vanilla essence
- 1
Instructions:
1. tIn a medium sized pot, over a low heat, whisk together the castor sugar and flour.
2. tThen add the cream, Castle Milk Stout Chocolate and egg yolk [pot not too hot or the egg will scramble].
3. tWhisk until combined, then add the chopped chocolate and vanilla essence.
4. tBring the mixture to a boil and keep whisking for 1 minute until melted and glossy.
5. tRemove quickly from the heat, allow to cool for 5 minutes then spoon into serving glasses.
6. tPlace in the fridge, allow to set for 2 hours.
7. tJust prior to serving, make the whipped cream by adding the heavy cream, castor sugar, Castle Milk Stout Chocolate and vanilla essence into a bowl.
8. tWhisk until stiff peaks form.
9. tSpoon on top of the chocolate mousse and serve!
Title: Blackberry and Apple Pudding
Ingredients:
- 6 cooking apples
- 2 blackberries
- 12 sugar
- 1/2 cinnamon
- 6 butter
- 2 eggs
- 1 self-rising flour
- 2 cornstarch
- confectioners' sugar
Instructions:
1. Peel, core and slice the apples thin. Combine apples with the drained berries, 6 tablespoons sugar and the cinnamon and place in a 1 1/2 quart ovenproof baking dish.
2. Beat together the remaining sugar and butter until fluffy.
3. Beat in the eggs.
4. Sift the flour and cornstarch together and add to the butter mixture.
5. Spread over the fruit.
6. Bake in a 375º oven for 35 to 40 minutes. Dust the top of the pudding with confectioners sugar and serve hot with lightly whipped cream.
Title: Lemon Poppy Seed Shortbread
Ingredients:
- 1 unsalted butter
- 3/4 icing sugar
- 1 1/2 fresh lemon juice
- 1 1/2 lemon zest
- 1/2 vanilla extract
- 2 all-purpose flour
- 1 1/2 poppy seeds
- 1/2 salt
Instructions:
1. Using an electric mixer, in a large bowl beat butter and sugar until creamy and smooth; then add lemon juice and zest, and vanilla, and beat well.
2. In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined.
3. Wrap dough in plastic wrap and chill in fridge for at least 3 hours (you can also freeze dough for up to 2 months).
4. Preheat oven to 300F degrees.
5. Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches.
6. Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish) using a knife or sharp edge.
7. Place on ungreased cookie sheet (s) one inch apart.
8. Prick the shortbread with a fork and bake until pale golden, approx 25 minutes.
9. Cool on a wire rack.
Title: Chocolate Bites
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 1 flour
- 2
Instructions:
1. Preheat oven to 350°F.
2. Microwave chocolate and butter in a large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir in sugar. Blend in eggs and vanilla. Add flour, mix well.
4. Chill 15 minutes or until dough is easy to handle.
5. Shape dough into 1-inch balls; place 2 inches apart on a greased cookie sheet.
6. Bake 8 minutes or until just set (do not over bake). Let stand on baking sheet 1 minute, transfer to wire racks and cool completely.
Title: Danish Applesauce Cake
Ingredients:
- 1 applesauce
- 2 butter
- 1/2 sugar
- 1/2 cinnamon
- 1 maraschino cherry
- 1/2 walnuts
- 1/2
- 1/4
Instructions:
1. Dry the bread in a low oven, when sufficiently dry crush into crumbs.
2. Melt 1/4 pound of the butter in a skillet, and add the bread crumbs. Stir to brown over medium heat. Add 1/4 cup sugar and 1/2 tablespoon cinnamon, stir to keep from sticking.
3. Pat 1/3 of the crumb mixture into a greased pie pan, smoothing down.
4. Spread over this one can of the applesauce, dot with 1/3 of the remaining butter and sprinkle half the remaining sugar and cinnamon.
5. Repeat, then finish with the last third of the crumbs. Dot with last of the butter.
6. Bake at 325 degrees for 45 minutes.
7. Cool, then turn out onto a plate and refrigerate overnight.
8. Before serving coat with whipped topping and garnish with cherries and nuts.
Title: Quick & Easy Fruit Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 1 baking powder
- 1/2 milk
- 1/2 butter
- 1 frozen mixed berries
Instructions:
1. In medium baking dish, melt butter. Add frozen fruit.
2. Mix together remaining ingredients and pour over fruit. Do not stir.
3. Bake at 375*F for 30-45 minutes until cake is done.
Title: Devil's Food Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 1/2 salt
- 1/4 shortening
- 1/2 sugar
- 1 3/4 vanilla
- 1 eggs
- 3 water
- 1 1/3
Instructions:
1. Grease and lightly flour two 9x1 1/2 inch round baking pans or grease one 13x9x2-inch baking pan; set pan (s) aside.
2. Stir together flour, cocoa powder, baking soda, and salt; set aide.
3. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
4. Add sugar and vanilla; beat until well combined.
5. Add eggs, 1 at a timebeating well after each.
6. Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.
7. Pour batter into the prepared pan (s) Bake in a 350 degree oven for 35 to 40 minutes or until a wooden toothpick comes out clean.
8. Cool layer cakes in pans on wire racks for 10 minutes.
9. Remove from pans.
10. Cool thoroughly on wire racks.
11. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.
12. Frost with desired frosting.
Title: Banana Split Cake
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 1/4 sugar
- 1/2 butter
- 2 Philadelphia Cream Cheese
- 1 crushed pineapple
- 6 bananas
- 2 milk
- 2 vanilla flavor instant pudding and pie filling mix
- 2 Cool Whip Topping
- 1 pecans
Instructions:
1. MIX crumbs, 1/4 cup sugar and butter; press firmly onto bottom of foil-lined 13x9-inch pan. Freeze 10 minute
2. BEAT cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
3. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
Title: No-Yolk Chocolate Fudge Cake
Ingredients:
- 2/3 walnut halves
- 1/2 orange zest
- 1 sugar
- 1 1/2 salt
- 1 unsalted margarine
- 7 unsalted margarine
- 1/4 sugar
- 1/4 salt
- 2/3 walnut halves
- 1 1/2
- 3
- 1
- 6
Instructions:
1. Cake: Preheat oven to 350F and grease an 8-inch sprinform pan.
2. Place walnuts in food processor or blender and pulse several times.
3. Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste.
4. Stir in orange juice and set aside.
5. In large bowl, beat egg whites with salt until they begin to hold soft peaks.
6. Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks.
7. Gently stir about 1/3 of the egg whites into the walnut mixture.
8. Fold in the remining egg whites.
9. Add the cooled margarine and fold everything together gently but thoroughly.
10. Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean.
11. Remove the cake and let cool completely in the pan.
12. Run knife around the edges of cake and remove the sides of the pan.
13. Tightly wrap cake and refrigerate until ready to glaze.
14. Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt.
15. Stir over moderately low heat until the margarine is melted and smooth.
16. Carefully invert the cake onto a rack in a shallow baking pan.
17. Pour glaze over the cake, tilting if desired to allow glaze to run down the sides.
18. Garnish with walnut halves.
19. Chill, uncovered, for 30-45 minutes or until glaze is set.
20. Serve at room temperature.
Title: Sugar-Free Chocolate Cake With Chocolate Buttercream Icing
Ingredients:
- 12 unsalted butter
- 1 3/4 hot water
- 4 baking soda
- 1/4 buttermilk
- 1/2 vanilla extract
- 1 3/4 eggs
- 1 1/2 heavy cream
- 1 unsalted butter
- 1 vanilla extract
- 2
- 4
- 2
- 1/3
- 1/2
- 1
Instructions:
1. Heat oven to 350°F Grease 2 9-inch round cake pans with softened butter.
2. Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.
3. Remove from heat.
4. Mix oat flour, baking soda, and salt in medium bowl.
5. Combine buttermilk and vanilla in small bowl.
6. Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.
7. Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.
8. Pour batter into prepared cake pans.
9. Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.
10. Frosting:
11. Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.
12. Gradually whisk by hand cream into melted chocolate.
13. With an electric mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.
14. Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.
15. You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingredients and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.
Title: Pb Oatmeal Cookie Dough Dip With Variations (Healthy)
Ingredients:
- 96 oats
- 32 Splenda sugar substitute
- 2 salt
- 1 white beans
- 1 plain soymilk
- 1 peanut butter
- 7 cocoa powder
- 59 instant mocha-flavored coffee powder
- 2 raisins
- 1/2 cinnamon
- 2
- 1/8
Instructions:
1. In a bowl combine all of the dry ingredients (oats through salt).
2. In your food processor or blender combine remaining ingredients and process until smooth. If youre making the chocolate version, add the cocoa and mocha powder in this step.
3. Scoop this mixture over the dry ingredients and mix until combined. You might need to add a tad more milk depending on how moist your beans are.
4. If youre adding raisins, stir them in now.
5. Refrigerate before serving.
Title: Aniskrabeli and Anisbroetli (Swiss Cookies With Anise)
Ingredients:
- 4 eggs
- 500 icing sugar
- 2 kirsch
- 1 anise
- 1 salt
- 600 plain flour
Instructions:
1. Mix sugar and eggs using a blender until they are very soft.
2. Add the remaining ingredients and knead into dough.
3. For Aniskrabeli form on a floured surface rolls 1.5 cm (½ inch) thick. Cut pieces of 4-5 centimeters (2 inch) of length. Make 3 oblique cuts and fold your cookies slightly (like in the picture).
4. For Anisbroetli you need a stamp. In this case roll out your dough on a floured surface or make small balls with your hands. Print the shape with your favorite stamp.
5. Put the small pieces onto a baking tray and dry for about 12- 24 hours at room temperature (this step is essential!).
6. Bake them for 15-25 minutes with 150 degrees Celsius (300F). These cookies shouldn’t turn brown! (heat and timing are basing it on convection oven).
7. Let them cool down and enjoy.
Title: Italian Cream Cake(Cook's Country)
Ingredients:
- 1 1/2 sweetened flaked coconut
- 1 buttermilk
- 2 vanilla extract
- 2 1/2 cake flour
- 2 baking powder
- 3/4 salt
- 1/2 baking soda
- 12 unsalted butter
- 4 vegetable shortening
- 1 3/4 sugar
- 5 eggs
- 2 pecans
- 12 unsalted butter
- 2 1/4 confectioners' sugar
- 1/2 cream of coconut
- 1/2 vanilla extract
- 1 salt
- 16 cream cheese
Instructions:
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.
2. Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.
3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
4. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.
5. When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.).
Title: Peaches Foster Fondue
Ingredients:
- 6 unsalted butter
- 1/2 brown sugar
- 1 orange, juice of
- 1/2 rum
- 1/2 cinnamon
- 4
- 1/2
- 2
Instructions:
1. Peel and slice peaches.
2. In a sauté pan over high heat, melt butter and brown sugar together until bubbling.
3. Squeeze in orange and lemon juices and stir.
4. Add rum, watching for flames.
5. Sprinkle in cinnamon and wait until foster sauce bubbles again.
6. Add half of the sliced peaches, stir for one minute and remove from heat.
7. At the end of the cooking process, stir in whipping cream and pour into a fondue pot.
8. Serve with the remaining sliced peaches.
Title: Pistachio Orange Lace Cookies
Ingredients:
- 1 1/4 pistachios
- 3/4 sugar
- 6 all-purpose flour
- 5 unsalted butter
- 2 Grand Marnier
- 1 orange zest
- 2
Instructions:
1. Pulse pistachios and sugar together in a food processor until nuts are finely chopped (but not ground), then stir together with remaining ingredients in a mixing bowl to make a dough.
2. Spread the dough in a 12 inch long strip on a large sheet of plastice wrap and, starting with a long side, roll up dough in the plastic wrap (dough will be very soft). Chill dough on a baking sheet until firm but still malleable, about 1 hour.
3. Roll dough into a 15 X 1 inch log, using the plastic wrap as an aid. Halve the log crosswise and chill halves, wrapped in plastic wrap until they are firm, about 3 hours.
4. Preheat oven to 325°F
5. Cut 1 log crosswise into 1/8 inch thick slices with a serrated knife and arrange cookies, about 2 inches apart on 2 parchment lined large baking sheets.
6. Flatten each cookie into a 1 1/2 inch round with the back of a fork, dipping the fork in water and shaking off the excess water for each cookie.
7. Bake in upper and lower thirds of oven, switching position of the sheets halfway through baking, until golden, approximately 8 to 10 minutes total.
8. Cool cookies on the baking sheets for 5 minutes, then transfer with a metal spatula to racks to cool completely.
9. Make more cookies with remaining dough on cooled baking sheets lined with clean parchment.
Title: Hamentashen Cookies Israeli Recipe
Ingredients:
- 2 1/4 flour
- 1/2 sugar
- 2 vanilla extract
- 1 orange zest
- 1 salt
- 1 unsalted butter
- 1 brandy
- 1/4 poppy seed filling
- 12 1/2 milk
- 3
Instructions:
1. Heat oven to 350.and spray a cookie sheet with pam non stick cooking spray.
2. mix all the ingredients for the dough (everything except the poppy seed filling and milk) until you have a soft dough that is easy to work with.
3. dilute the poppy seed filling with the milk. Mix well
4. roll the dough until it is about 1/4 inch thickness.
5. Using a round glass about 3" in diameter, create circles.
6. In the center of each put a tspn of filling.
7. fold in 3 sides and pinch dough together to create triangles.
8. bake for 15-20 minutes until light golden brown.
Title: Sugar Free Coffee Granita
Ingredients:
- 2 brewed coffee
- 1/4 Splenda granular
- 1/2
Instructions:
1. Dissolve Splenda in coffee and pour into an 8 x 8 inch pan. Add a little chocolate for a mocha flavor.
2. Add whipped topping and whisk.
3. Freeze 2 hours.
4. Scrape with a fork until fluffy. Freeze one more hour and scrape again. Repeat as necessary to keep it fluffy.
5. Store in freezer until ready to serve. Fluff with a fork again before serving.
6. Serve with more whipped topping if desired and a little chocolate sauce drizzled on top.
Title: So Easy Black Forest Cake
Ingredients:
- 1 eggs
- 3 cherry pie filling
Instructions:
1. pre heat oven to 325(mine is a comvection oven).
2. mix together all ingredients
3. spray pam into the pan.
4. put onto a 9 x 13 non stick cake pan.
5. bake about 40min.
6. cool one hour
7. put in ice box after first use also can do after cooling before serving.
8. top with a cool whip or whipped cream if you like.
Title: Homemade Chocolate Truffles
Ingredients:
- 250 dark chocolate
- 300 unsalted butter
- 50 cocoa powder
- 1 icing sugar
- 1 flaked coconut
- 50
- 1/2
Instructions:
1. Place the chopped chocolate in a medium sized bowl.
2. Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
3. Immediately pour the boiling cream over the chocolate and stir with a whisk until smooth.
4. The mixture will be very liquidy at this stage, but don't worry about that (it will become firm overnight), just allow it completely cool and then cover with clingfilm and refrigerate overnight.
5. Next day, when you are ready to make the truffles, place your coatings for the truffles onto seperate plates.
6. For plain truffle, mix the cocoa powder and sugar in a plate.
7. For toasted almond coating, finely chop flaked almonds, dry-roast them lightly in a pan till they turn golden brown, and same for toasted coconut coating.
8. For chocolate-coated truffles, break the chocolate in a bowl and add in the oil and let it sit over a pan of hot but not boiling water and allow it to melt until it becomes liquid, then remove the pan from the heat.
9. Make sure you have all the little paper cases opened out ready before your hands get all chocolatey!
10. Remove the truffle mixture from the refrigerator.
11. Using a teaspoon, scoop out a small portion and use your hands to shape it into a ball.
12. Immediately roll the truffle in the coating of your choice and place it in the paper cases.
13. For toasted almond and coconut truffles, roll the chocolate balls in the nuts/coconut, and then press them slightly to form an outer coating.
14. For chocolate-coated truffles, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer into the paper case (If the chocolate coating begins to thicken before dipping the truffles, return it onto the pan on the heat so that it will melt again).
15. Cover and refrigerate for another 24 hours.
16. These refrigerate very well for a couple of weeks.
Title: Tsizzle's Homemade Chewy Brownies
Ingredients:
- 1/3 boiling water
- 1 1/2 boiling water
- 2 eggs
- 4 1/2 vanilla extract
- 1 1/2 sugar
- 2 salt
- 1/2 all-purpose flour
- 2
- 2 1/2
- 3/4
- 1 3/4
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. Dissolve cocoa powder and espresso powder in boiling water. whisk to dissolve. stir in 2 oz. unsweetened chocolate, whisk to dissolve. Add melted butter and whisk. Add vegetable oil and whisk. Add eggs and whisk. Add vanilla extract and sugar and whisk. Add salt and whisk.
3. Fold in flour with spatula, fold in semi sweet chocolate chunks.
4. Place foil sling in 9 X 13 baking dish. Spray foil with cooking spray. Pour mixture into pan and place on bottom rack for 20 minutes. bang on bottom rack of oven to force air out from between brownies and foil sling. Bake 10 more minutes.
5. Let cool completely to firm up in pan before cutting. about 1 1/2 to 2 hours.