lumicero/recipes-ing2inst huggingface dataset:
Title: Raw Apple Cake Gf
Ingredients:
- 3 eggs
- 1 1/2 applesauce
- 1 1/2 sugar
- 3 salt
- 1 baking soda
- 1 cinnamon
- 2 baking powder
- 2 apples
- 3 walnuts
- 1 raisins
- 1/2 coconut
- 1/2
Instructions:
1. Mix applesauce and sugar. Add eggs, salt, flour, soda, cinnamon and baking powder.
2. Mix well.
3. Add apples, walnuts, raisins and coconut.
4. Bake in greased 9X13 baking pan.
5. Bake 350 degrees for 1 hour or so till center is done.
6. Cool and add icing if desired.
Title: Chocolate Cappuccino Mousse
Ingredients:
- 2 instant coffee granules
- 1 hot water
- 2/3 sweetened condensed milk
- 1/4 butter
- 4 1/2 heavy whipping cream
- 1 ground cinnamon
- 1/2
Instructions:
1. Dissolve coffee in hot water in a saucepan and add the milk, cocoa and butter.
2. Cook and stir over medium-low heat 'til blended.
3. Remove from heat, transfer to a large bowl and cool completely.
4. In a small mixing bowl beat whipping cream and cinnamon 'til stiff peaks form. Fold 1/4 of the whipped cream mixture into the cocoa mixture, then fold in the rest of the whipped cream mixture.
5. Spoon into dessert dishes and top with additional whipped cream if desired.
Title: Homemade Twinkies
Ingredients:
- 2 white sugar
- 2 3/4 all-purpose flour
- 3 baking powder
- 1 salt
- 4 water
- 2/3 butter
- 2 vegetable shortening
- 1/3 powdered sugar
- 1 granulated sugar
- 1/4 evaporated milk
- 1/3 vanilla extract
- 1
- 2
Instructions:
1. Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick).
2. Preheat oven to 325 degrees F.
3. Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter inches Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray or butter.
4. Beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
5. Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
6. For the filling, cream the butter and shortening. Slowly add the sugars while beating.
7. Add the evaporated milk, vanilla and lemon extracts.
8. Mix on medium speed until completely smooth and fluffy.
9. When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
10. Using the pastry bag, inject each cake with filling through all three holes.
Title: Triple Chocolate Biscotti
Ingredients:
- 1 3/4 hazelnuts
- 2 2/3 flour
- 1 baking soda
- 1 1/2 salt
- 1/4 sugar
- 2 coffee
- 1 1/2 instant espresso
- 2/3 chocolate chips
- 5 eggs
- 1 1/2 vanilla extract
- 12 white chocolate
Instructions:
1. Heat the oven to 325°F.
2. Toast the hazelnuts on baking sheet for 10 to 15 minutes, until they emit a nutty aroma but haven't turned dark brown inside.
3. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven and then rub the nuts with the towel to remove the skins.
4. Set aside to cool.
5. Put the flour, cocoa, baking soda, salt, sugar, and coffee into the bowl of an electric mixer fitted with a paddle.
6. Combine these ingredients on a medium-low speed and then toss in the nuts and chocolate chips.
7. In a separate bowl, lightly whisk together the eggs and vanilla extract.
8. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl until the dough comes together.
9. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand.
10. Divide the dough into four equal parts.
11. With floured hands, roll each part into a log about 10 inches long and 2 inches in diameter.
12. Place the logs 4 inches apart on greased or parchment lined baking sheets.
13. Bake the logs at 325°F for 30 to 35 minutes, until the sides are firm, the tops are cracked and the dough inside no longer looks wet.
14. Remove the baking sheets from the oven and reduce the temperature to 300°F.
15. Let the logs cool on the baking sheet for at least 10 minutes before slicing the logs on a slight diagonal into 3/4 inch slices.
16. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed.
17. Transfer the biscotti to a rack to cool.
18. While the biscotti are cooling, chop the white chocolate and melt in a microwave on low power or in a double boiler.
19. With a knife, spread white chocolate on one cut side of each cooked biscotti.
20. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet.
21. Allow the chocolate to harden.
22. Peel the biscotti from the parchment and store in an airtight container.
Title: Grandma's Persimmon Pudding
Ingredients:
- 1 brown sugar
- 1 water
- 4 butter
- 1/4 butter
- 1 brown sugar
- 1 egg
- 1 milk
- 1 flour
- 2 baking powder
- 2
- 1/2
Instructions:
1. For the syrup, put in baking pan and boil l minute.
2. Mix all batter ingredients together. Pour batter over syrup in baking pan and bake for 30 minutes in 350 degree oven. Serve with whipped cream.
Title: Chocolate Truffle Bites
Ingredients:
- 1.5 vanilla extract
- 2 salt
- 1
- 1 1/2
- 1
Instructions:
1. Preheat oven to 425°. Unroll 3 piecrusts, and stack on top of one another. Cut piecrust stack 10 times using a 4-inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups. (Dough will come halfway up sides, forming a cup.) Flute edges with a fork, if desired.
2. Bake rounds at 425° for 8 to 10 minutes or until golden. Let cool on a wire rack 10 minutes. Remove from pans to wire racks, and let cool completely (about 20 minutes).
3. Meanwhile, stir together chocolate and cream in a 3 1/2-qt. heavy saucepan over low heat, and cook, stirring constantly, 4 to 5 minutes or until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla and salt. Let cool 30 minutes.
4. Pour 1 tablespoons chocolate mixture into each piecrust. Cover and chill 1 to 24 hours. Top each with a dollop of sweetened whipped cream. Garnish, if desired.
Title: Chocolate Tart
Ingredients:
- 8 dark chocolate
- 1/2 Kahlua
- 3 icing sugar
- 1
- 3
Instructions:
1. Melt the chocolate with half the cream and the Kalhua. Pour into the pre-baked pastry case and leave in the refrigerator for 2 - 3 hours.
2. Sprinkle the chocolate shavings over the top of the tart.
3. Just before serving, whip the rest of the cream with the coffee essence. Add the icing sugar to taste. Serve it sepeately.
Title: Buttercream Decorating Icing
Ingredients:
- 1 powdered sugar
- 3/4 shortening
- 1 butter
- 1 vanilla
- 1/4 - 1/3 salt
- milk
Instructions:
1. Use electric mixture and cream butter or shortening well.
2. Add flavoring, salt, and powdered sugar.
3. Continue to blend with mixer, adding liquid a little at a time (only enough to be able to blend easily).
4. It will be heavy at this point.
5. When all the sugar is well blended, stop the mixer and test consistency. It should be stiff enough to hold its shape when a knife drawn through it.
6. You may not use all the liquid. It is better to add a little more later if needed. The proper texture should be fluffy, with a consistency of heavy whipped cream, but not bubbly. Overbeating, with too much liquid causes air bubbles, making holes in the finished decorations.
7. If accidentally you add too much liquid, it can be corrected by the further addition of sifted powdered sugar.
8. If, after the decorating processes have been started, you find the consistency too soft or too stiff, it is not necessary to return the icing to the mixer. Just blend the cream or powdered sugar with a fork in the bowl.
9. This icing keeps well under refrigeration for many weeks if tightly covered.
10. Bits of leftover colored icing may be wrapped separately in waxed paper and placed in an airtight plastic bag tightly sealed with a rubber band and placed in the refrigerator for use at a later date.
11. Be sure to warm it to room temperature before using and fluff with a fork to restore proper consistency.
12. Use paste colors sparingly, as the colors darken upon standing. Adding too much paste color may also cause a slightly bitter taste.
13. When using butter, watch the liquid addition carefully. There is more moisture content and a lower melting point which means it will soften faster with the heat of the hands. The flavor of butter is much better than shortening. The colors of frosting are affected by the yellow color so if you want white frosting, it's best to stick to shortening.
Title: S'mores Cupcakes
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 5 1/3 unsalted butter
- 8 bittersweet chocolate
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 vanilla extract
- 1/2 boiling water
- 2 sugar
- 1 cream of tartar
- 8 vanilla extract
- 2
- 1/2
- 2
Instructions:
1. Preheat the oven to 350°F Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
2. To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
3. Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
4. To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).
Title: Salty Honey Pie
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 salt
- 1 1/2 sugar
- 1/4 unsalted butter
- 4 -5 cider vinegar
- 1/2 butter
- 3/4 sugar
- 2 white cornmeal
- 1/4 salt
- 3/4 honey
- 3 eggs
- 1/2 white vinegar
- 2 vanilla bean paste
- 1 sea salt
- 1 -2
Instructions:
1. TO MAKE THE CRUST:
2. Combine 1 cup cold water, 1/8 cup apple cider vinegar, and 1/4 cup ice, mix well. Set aside.
3. Whisk the dry ingredients together. Using a pastry cutter, blend in the butter, being careful not to overwork during this step. The butter should be in pea-sized chunks - not too big, but not completely incorporated.
4. Slowly add the ice water and vinegar mixture, one tablespoon at a time, and bring the dough completely together by hand, again being careful not to overwork. you may only need 4 tablespoons of the ice water/vinegar mixture - add another tablespoon if the mixture is still too dry to bring the dough together. Aim to create a marbleized effect, so that the butter is still visible. Wrap in plastic wrap, and chill 1 hour or more before use.
5. Pre-bake the crust: Roll the dough out to fit a 9-inch pie pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in the fridge for at least 20 minutes.
6. Line the crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dried beans if you don't have pie weights. Distribute them evenly.
7. Bake in a 375º oven for 20 minutes. Allow to cool slightly before filling with custard.
8. TO MAKE THE PIE:
9. Melt butter and combine with the sugar, salt, and cornmeal to make a thick paste.
10. Add the honey, vanilla paste, and vinegar and mix together.
11. Mix in the beaten eggs and the cream until all ingredients are well combined.
12. Pour the filling into the pre-baked pie shell and bake at 350º for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly.
13. Once cooled (at least one hour), finish with a sprinkling of flake sea salt.
14. Slice and serve with whipped cream.
Title: Christmas Fruitcake (Eggless)
Ingredients:
- 1 light brown sugar
- 1 seedless raisin
- 1 golden raisin
- 1 currants
- 1 pitted dates
- 2 lemon juice
- 1 lemon
- 1 orange
- 1 boiling water
- 1 1/3 butter
- 1/2 baking soda
- 2 vanilla
- 2 cinnamon
- 2 allspice
- 2 nutmeg
- 2 baking powder
- 1 self-rising flour
- 3 salt
- 2 brandy
- 5 Bourbon
- 1/2 preserved figs
- 2 maraschino cherries
- 1 pecans
- 5 brandy
- 1/2 Bourbon
Instructions:
1. Grease and line a large square or round cake tin with baking paper, and grease the paper as well. Heat oven to 375 deg F or 190 deg Celsius.
2. In a large pot mix the first 10 ingredients up to and including the boiling water.
3. Stir well. Bring to boiling, and simmer without a lid for 5 minutes.
4. Remove from heat and cool somewhat.
5. Stir in the butter and baking soda, and stir well to mix. The mixture will fizz a little.
6. When it has cooled down some more, scrape mixture into the bowl of your electric mixture.
7. Using lowest speed, add the next 9 ingredients up to and including the brandy or whisky (or use bourbon).
8. When everything has been incorporated well, remove the bowl from the mixer. Fold in the chopped figs, whole cherries and roughly chopped nuts. Use a wooden spoon.
9. Spoon the batter into the prepared tin, and smooth the top.
10. Bake 2 hours, BUT lower heat to 350 deg F /180 deg C after the first hour.
11. At the same time lay a double thickness of foil over the cake to prevent scorching.
12. Test with a skewer before removing!
13. Turn out gently on a wire rack and sprinkle over the last ingredient: the extra half cup of booze.
14. When cool, place on waxed paper in an airtight cake tin. Before using at Christmas, sprinkle over brandy, whisky or bourbon another 2 - 3 times.
Title: Coconut Oil Pound Cake With Almonds and Lime Zest
Ingredients:
- 1/2 sugar
- 1 sugar
- 2 milk
- 1/2 eggs
- 3/4 lime zest
- 3 all-purpose flour
- 1 3/4 baking powder
- 1 3/4 nutmeg
- 1/4 kosher salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees F; grease a 9x5 inch loaf pan.
2. Prepare the topping in a small bowl by combining the almonds, 2 tablespoons sugar, and 1 tablespoon water; set aside.
3. Next, melt the coconut oil in a small pan, then pour it into a large bowl; whisk in the remaining sugar, milk, eggs, and lime zest.
4. Then in a medium bowl, whisk together the dry ingredients: flour, baking powder, nutmeg, and salt; fold the dry ingredients into the wet ingredients until combined.
5. Pour the batter into the loaf pan and smooth out with a spatula; sprinkle the almond topping on top.
6. Bake until golden and a toothpick inserted in the center comes out clean, about 60 minutes; allow to cool on a wire rack 10 minutes before attempting to remove from the loaf pan.
7. Cool completely before serving.
Title: Date and Cherry Oatmeal Squares
Ingredients:
- 2 dates
- 1 dried cherries
- 1 lemon juice
- 1 cold water
- 1/2 dry sweetener
- 1 3/4 oats
- 1 sorghum flour
- 1/4 baking soda
- 1/4 brown sugar
- 1/4
- 3/4
- 1/4
Instructions:
1. Prepare the filling first.
2. Chop the dates and cherries to ensure there are no pits in the fruit.
3. Add to a medium sauce pan, add the lemon juice, sugar and cold water.
4. Bring to a boil and cook slowly stirring often to ensure it doesn't burn or stick. This will thicken up. Once its cooked set aside to cool.
5. Prepare your oatmeal crust.
6. Mix all the ingredients in a large bowl and work the cold margarine into the oat/flour mixture until you have a crumbly mixture the size of large peas.
7. Put 1/2 the oat/flour mixture into an 8x8 inch pan and press into the bottom.
8. Put the cooled date/cherry mixture on top of the crust and using an offset spatula spread it evenly on the crust.
9. Pour the rest of the oat/flour crust on top of the date/cherry mixture and pat down lightly.
10. Bake at 350'F for 35-40 minutes or until the top is golden.
11. When cool cut in squares.
12. Bon Appetit!
Title: Rice Pudding With Almonds and Cherry Sauce
Ingredients:
- 1 3/4 skim milk
- 3 sugar
- 7 sugar
- 3/4 short-grain rice
- 3/4 medium grain rice
- 1 vanilla bean
- 1/2 frozen cherries
- 1 lemon
- 1 cornstarch
- 1 water
- 1
Instructions:
1. Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
2. Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.).
3. Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.
Title: Cherry Chocolate Chip Cake
Ingredients:
- 2 all-purpose flour
- 1 ground cinnamon
- 3/4 sugar
- 1/8 salt
- 3/4 eggs
- 2 vanilla extract
- 2 baking soda
- 1 cherry pie filling
- 21
- 1
Instructions:
1. Preheat the oven to 350*F (175*C). Grease and flour a 10-inch bundt or tube pan. Set aside.
2. In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in the pie filling and chocolate chips.
3. Pour the batter into the prepared pan. Bake for about 1 hour or until a wooden pick inserted in the center comes out clean.
4. Cool on rack for 15 minutes and remove from the pan to cool completely.
Title: Healthy Nut Bars
Ingredients:
- 1 rolled oats
- 1/2 sesame seeds
- 1/2 flaked coconut
- 1/2 toasted hazelnuts
- 1/2 dried figs
- 1/2 dates
- 1/2 golden syrup
- 1/2 honey
- 1/3 - 1/2 tahini
- 1 dark chocolate
- 1/2 dark chocolate
- 1/2
- 200
- 400
Instructions:
1. Lightly warm all the ingredients.
2. Mix all other ingredients together in a bowl except the honey, golden syrup, tahini and the LSA.
3. Add the honey, syrup, tahini and mix well together.
4. Add 1/3 cup of the LSA and as much more to 1/2 cup as required to bind the mixture together then spread onto a tray lined with baking paper.
5. Spread evenly and allow to set (20 mins in the fridge should do it). Warming the honey/golden syrup a little enables them to combine more easily and the LSA helps to bind the mixture.
6. Cut into bars and eat just as they are or coat in chocolate.
7. Chocolate dip: Melt 400g chocolate in a bowl over a water bath until the temperature of the chocolate mass is 43C, remove from water bath & fold in the 200g grated chocolate which should lower temp to 35C as it melts. The chocolate is now tempered and ready to use.(There is a 2-3 degree C window of variation working with chocolate.).
8. ***If your palate is more savoury try 3/4 cup tahini & ¾ cup of honey & omit the golden syrup.
Title: Quick Chocolate Peanut Butter Cookies
Ingredients:
- 1 eggs
- 2
- 1/3
- 10
Instructions:
1. Beat cake mix, eggs, and oil, (batter will be stiff).
2. Stir in chips.
3. Roll into 1 inch balls.
4. Place on lightly sprayed cookie sheets.
5. Bake at 350° for 10 minutes, until light browned.
6. Cool 2 minutes before removing from sheet.
Title: Log Cabin Chocolate Cake
Ingredients:
- 2 2/3 flour
- 2/3 salt
- 1 baking soda
- 2 sugar
- 2 1/2 coffee
- 1 eggs
- 2 vanilla
- 2
Instructions:
1. Combine flour, cocoa, salt, baking soda and sugar.
2. Make a well in the center of the mixture.
3. Add the oil, coffee, eggs and vanilla.
4. Blend together.Beat until smooth.
5. Bake at 375°F for 1 hour.
Title: Pineapple Upside-down Gingerbread
Ingredients:
- 1 pineapple slices
- 1/2 margarine
- 1 brown sugar
- 10 maraschino cherries
- 1 egg
- 1/2 dark molasses
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 ground ginger
- 1/2 ground cinnamon
- 1/2 salt
Instructions:
1. Preheat oven to 350°F.
2. Drain pineapple slices; reserve 1/2 cup syrup.
3. In 10-inch cast iron skillet, melt 1/4 cup margarine.
4. Remove from heat.
5. Add 1/2 cup brown sugar and stir until blended.
6. Arrange pineapple slices in skillet.
7. Place 1 cherry in center of each slice.
8. In large mixer bowl, beat remaining 1/4 cup margarine and 1/2 cup brown sugar until light and fluffy.
9. Beat in egg and molasses.
10. In small bowl, combine flour, baking soda, ginger, cinnamon and salt.
11. In small saucepan, bring reserved pineapple syrup to a boil.
12. Add dry ingredients to creamed mixture alternately with hot syrup.
13. Spread evenly over pineapple slices in skillet.
14. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean.
15. Let stand in skillet on wire rack 5 minutes.
16. Invert onto serving plate.
Title: Caramelized Mango Tart With Mexican Chocolate and Pepitas
Ingredients:
- 2 butter
- 2 mangoes
- 2 sugar
- 1 1/2 bittersweet chocolate
- 1 almond butter
- 1/3 puff pastry
- 1/4
- 0.5
Instructions:
1. Caramelize the mangoes. In a large (12-inch) non-stick skillet over medium-high heat, melt the butter. When it begins to brown, add the mangoes. Stir frequently for a couple of minutes until the fruit releases its juice. Sprinkle the sugar over the mango and continue stirring frequently until all the liquid has evaporated and the mango has begun to caramelize, about 4 minutes. Cool.
2. Make the chocolate-pepita filling. Turn on the oven to 400°F and position the rack in the middle. Scoop the 2 chocolates into a food processor. Pulse until finely chopped, then add the pepitas and continue pulsing until they, too, are finely chopped. Scrape down the sides, then scrape in the almond butter. Process until the mixture is smooth, scraping down the sides as needed.
3. Bake the tart. Unroll the puff pastry. (If you are using the widely available Pepperidge Farms puff pastry, the sheet will be 10x10 inches; if yours isn’t, cut it to that size). Cut into 2 rectangles 5 x 10 inches each and place them onto a baking sheet lined with parchment paper or a silicone mat. Spread the chocolate mixture over the puff pastry, leaving a full 1-inch border all around. Top with the cool mango slices in an even layer. Bake until the pastry is richly brown and mango richly caramelized, about 25 minutes.