lumicero/recipes-ing2inst huggingface dataset:
Title: Gluten Free White Texas Sheet Cake
Ingredients:
- 1 butter
- 1 water
- 2 granulated sugar
- 2 eggs
- 2 sour cream
- 1/2 salt
- 1 baking soda
- 1 baking powder
- 1 xanthan gum
- 1/4 butter
- 2 milk
- 1/2 powdered sugar
- 1/4
- 4 1/2
- 1/2
Instructions:
1. Preheat oven to 375F and lightly grease a 15 x10" jelly roll pan.
2. Bring butter and water up to a boil in a large saucepan, taking care not to scorch.
3. Remove from heat; whisk in remaining cake ingredients until smooth.
4. Pour into prepared baking pan.
5. Bake for approximately 20 minutes or until cake is golden brown and tests done.
6. Cool for 20 minutes.
7. While cake is baking, bring milk and butter just to the boil in a medium saucepan, taking care not to scorch.
8. Remove from heat.
9. Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake.
Title: Valentine Sugar Cookies
Ingredients:
- 6 1/2 flour
- 1 baking powder
- 1/2 butter
- 1/2 shortening
- 4 cream cheese
- 2 sugar
- 3 eggs
- 1 sour cream
- 2 baking soda
- 1 1/4 salt
- 1 vanilla
Instructions:
1. Mix flour, baking powder and salt together. Set aside until ready to use.
2. Add butter, shortening, cream cheese, and sugar in a large mixing bowl and cream together for 3 minutes.
3. Add the eggs, sour cream. Mix completely.
4. Add in the baking soda, salt, and vanilla. Mix well.
5. Add the flour mixture and blend together. If dough is too moist, add more flour to accomodate.
6. Chill dough for about 1 hour.
7. Roll out the dough, cut in desired shape.
8. Bake in a 375 degree oven for about 8 minutes or until edges are slightly browned.
9. Decorate as desired with frosting and sprinkles.
Title: Vanilla Cupcakes
Ingredients:
- 3/4 unsalted butter
- 1 3/4 sugar
- 2 eggs
- 2 pure vanilla extract
- 1/2 salt
- 2 1/2 baking powder
- 2 1/2 flour
- 1 1/4 milk
- 1 confectioners' sugar
- 1/4 half-and-half
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
3. Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
4. For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.
5. Allow cupcakes to cool about 45 minutes and frost.
6. 1 extra teaspoon of vanilla to the batter.
7. This recipe didn't specify, but I used all-purpose flour.
8. To the frosting, I added a bit more half-and-half to reach a thinner consistency.
Title: Butter Tarts II
Ingredients:
- 2 1/2 dates
- 2 1/2 raisins
- 1 currants
- 1 walnuts
- 3 1/2 brown sugar
- 2 1/2 white sugar
- 1 cinnamon
- 1 allspice
- 2 vanilla
- 1/2 nutmeg
- 1 salt
- 3 butter
- 10 eggs
Instructions:
1. Melt butter and pour over sugar.
2. Beat well.
3. Beat egg yolks and mix with all ingredients.
4. Beat egg whites and fold in last. Line miniature muffin pans (or use regular ones) with rich pie crust. Put filling in and bake at 350 degrees for 35 min- utes.
5. (I always halve this recipe and it makes a lot of Butter Tarts.)
6. BUTTER TARTS Pastry For Tarts: 5 cup flour 1 tsp. salt 1 Tbsp sugar 1 tsp. baking powder 2 cup shortening 1 egg 1 Tbsp vinegar 1 tsp. vanilla
7. Mix dry ingredients; add shortening and mix well.
8. Beat the egg in a measuring cup; add enough lukewarm water to make 3/4 cup liquid.
9. Add vanilla and vinegar to this liquid, then mi x into flour, shortening mixture. Treat as pie crust. Cut into circles and place in muffin tins.
10. Fill with: 2 eggs 2 Tbsp vinegar 1 tsp. vanilla 2 cup brown sugar (pack) 1 1/2 cup raisins 1/2 cup melted margarine
11. Beat eggs in bowl.
12. Add brown sugar, vinegar and vanilla.
13. Stir in melted butter and raisins.
14. Pour in shells about 1/2 full.
15. Bake in 350 degrees oven for 15 to 18 minutes.
16. Makes about 24 to 30 tarts.
Title: Betty Crocker's Sugar Cookies
Ingredients:
- 1 1/2 butter
- 2 sugar
- 4 eggs
- 2 vanilla
- 5 flour
- 2 baking powder
- 2 salt
Instructions:
1. Cream together butter, sugar, eggs, and vanilla.
2. In a separate bowl combine flour, baking powder, and salt.
3. Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
4. Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
5. Preheat oven to 400 degrees F.
6. Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
7. Cut cookies with seasonal cookie cutters.
8. Place cookies on parchment-lined cookie sheets for easy clean up.
9. Sprinkle with colored sugar sprinkles.
10. Bake 6-8 minutes or until edges turn golden brown.
11. Cool on wire rack and store at room temperature in an air-tight container.
Title: Salt Roasted Pears With Caramel Sauce
Ingredients:
- 6 bosc pears
- 1 1/2 coarse salt
- 1 white sugar
- 2 unsalted butter
- 1/3 heavy cream
Instructions:
1. Preheat oven to 350°.
2. Arrange the pears upright in an 8" ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
3. Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, brushing down sides of pan with a wet pastry brush a couple of times to prevent crystals from forming. Let boil, swirling the pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (watch out for steaming and splattering!).
4. Remove pears from the salt, letting a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve. Enjoy!
Title: Brown Pudding
Ingredients:
- 2 eggs
- 2 white sugar
- 4 butter
- 4 self raising flour
- 2 bicarbonate of soda
- 1/2 boiling water
- 1/2
Instructions:
1. Mix first five ingredients together until just blended.
2. Dissolve bicarb.soda in boiling water.
3. Add immediately to pudding mixture and lightly combine.
4. Pour into greased 4 cup (32 oz)capacity steamed pudding tin with firm fitting lid and steam approximately 1 1/2 hours.
5. Serve hot or cold with custard.
Title: Lemon Polenta Cake With Lavender Syrup and Raspberries
Ingredients:
- 6 polenta
- 2 plain flour
- 1 1/2 baking powder
- 1/4 salt
- 5 lemons, zest of
- 5 lemon juice
- 2 eggs
- 2 caster sugar
- 2 fresh raspberry
- 2
- 14
- 2 -4
Instructions:
1. Heat oven to 180 C or 360 F or Gas mark 4.
2. Sift the polenta, flour, baking powder & salt into a bowl.
3. Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
4. Beat the eggs and egg whites with half the sugar until thick and creamy.
5. Fold in the dry ingredients.
6. Pour the batter into a greased & lined 2 pint loaf tin.
7. Bake for 40-45 minutes or until set & a skewer comes out clean.
8. Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
9. Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
10. Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
11. TO SERVE:
12. Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
13. The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.
Title: Easy Coffee Squares
Ingredients:
- 1/2 brown sugar
- 2 eggs
- 2 flour
- 3 salt
- 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 vanilla
- 1 strong black coffee
- 1 chocolate chips
- 12
Instructions:
1. Set oven to 350 degrees.
2. Grease a large cookie sheet.
3. In a bowl combine oil, sugar and eggs, beat until well combined.
4. In another bowl, combine dry ingredients, except chocolate chips, then add to the oil/sugar mixture; mix well.
5. Add the vanilla and coffee; mix until combined.
6. Stir in chocolate chips.
7. Spread on a cookie sheet.
8. Bake for about 35 minutes or until bars tests done.
9. Cool and cut into squares.
10. Delicious!
Title: American Test Kitchen Skillet Chocolate Chip Cookie
Ingredients:
- 12 unsalted butter
- 3/4 brown sugar
- 1/2 granulated sugar
- 2 vanilla extract
- 1 salt
- 1 egg
- 1 all-purpose flour
- 1 3/4 baking soda
- 1/2
- 1
Instructions:
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.
Title: Crisp Spice Cookies (Diabetic)
Ingredients:
- 1 all-purpose flour
- 1/3 whole wheat flour
- 1/2 ground ginger
- 1/2 apple pie spice
- 1/4 clove
- 1/8 cardamom
- 1/8 cayenne pepper
- 1/3 unsalted butter
- 1/3 light molasses
- 1/4 dark brown sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Combine flours with the spices in a medium bowl or on a sheet of waxed paper. Set aside.
3. In a separate bowl beat the butter for a minute. Add molasses and sugar and blend until fully combined. Using a low setting on your mixer beat in flour mixture. Divide dough into halves and shape into diskes. Cover and chill for an hour.
4. Revove one disk from the icebox. On a floured surface roll out the dough into a wafer thin sheet about 1/16 inch thick (really, really thin). Use a floured 2 inch cookie cutter to cut out the crisps and place on a cookie sheet.
5. Alternate rolling method: Getting the thin dough to retain its shape while tranfering to the baking sheet is laborous. My solution is to roll the dough between two sheets of parchment. Peel the top layer of paper off and make the cookie cutouts on the dough. Leave some space, about 3/8 inch between cookies to make the next step easier. Now peel off the excess dough, leaving the cookies on the parchment. Transfer parchment filled with cookies to baking sheet and bake. Perfectly shapped cookies.
6. Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned.
7. Transfer cookies to a baking rack and allow o cool before serving.
8. Makes 66 cookies or 33 servings.
Title: Pignoli Amaretti (pine Nut Cookies)
Ingredients:
- 1 1/2 almond paste
- 1 1/2 sugar
- 1 confectioners' sugar
- 4 pignolis
- 2
Instructions:
1. Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
2. Increase speed to medium and continue mixing for 2 minutes.
3. The dough should be sticky now.
4. Keep a bowl of water near by to dip your fingers in before rolling each cookie.
5. This will keep the dough from sticking to your fingers.
6. Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.
Title: Lemon Rolls
Ingredients:
- 1 dry yeast
- 100 granulated sugar
- 30 water
- 30 vanilla extract
- 1/4 egg
- 1 salt
- 1 unsalted butter
- 60 all-purpose flour
- 500 butter
- 60 unsalted butter
- 75 granulated sugar
- 150 lemon, zest of
- 1 cream cheese
- 60 butter
- 1 powdered sugar
- 200 vanilla extract
- 1/2 lemon juice
- 2
Instructions:
1. In a bowl, mix warm water and 1 tsp of the sugar, the yeast and let it sit for about 5 minutes.
2. In the bowl of a standing mixer fitted with a dough hook, mix the flour with egg, milk, salt,vanilla, sugar and melted butter and the yeast . Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3. Place the dough in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover and place it in a warm spot to rise for about 2 hours.
4. When doubled in size, punch the dough down and roll it out onto a floured surface into a rectangle. Spread the soft butter over the top and sprinkle the the sugar and lemon zest evenly over the butter. Starting from one of the long ends, tightly roll the dough into a long roll .Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered baking pan. Cover and put them back into a warm spot to rise for another 1-2 hours.
5. Meanwhile preheat your oven to 350 degrees.
6. Once risen, brush them with some melted butter or egg wash and bake them for about 30 minutes or until golden brown.
7. While the lemon rolls cool, make the glaze. Mix all the ingredients for the glaze in a bowl except for the lemon juice, once the cream cheese is all mixed, slowly add the lemon juice until you get a runny glaze consistency.
8. now pour this over the rolls and enjoy!
Title: Baked Pumpkin Dessert
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1 pumpkin
- 1 Carnation Evaporated Milk
- 1/4 clove
- 4 eggs
- 1 salt
- 1/4 nutmeg
- 1 cinnamon
- 1/4 ginger
Instructions:
1. Mix the sugars with eggs, one at a time; beat after each one.
2. Sprinkle on some salt.
3. Add the rest of the ingredients.
4. Bake in a 9"x13" pan, or in a smaller pan for a thicker dessert.
Title: Better Than Sex Cake IIi
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3
- 1
- 8
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease and lightly flour 13" x 9" cake pan.
3. Mix cake as directed on package.
4. Bake the cake about 35 minutes or until it tests done.
5. As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).
6. Refrigerate overnight.
7. Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).
8. Enjoy.
Title: Coconut Fried Strawberries
Ingredients:
- 1 coconut milk
- 1/2 strawberries
- 1/2 powdered sugar
- 16 canola oil
Instructions:
1. In a deep saute pan, add about 2 inches of oil into the pan. Heat the oil using medium heat. Mix one cup pancake batter with the coconut milk. then stir in the shredded coconut. Dip the strawberries into the batter, let the excess batter drip off. Place in the pan and fry until golden brown. Using a slotted spoon, remove the strawberries, and drain on paper towels prior to serving. Transfer strawberries to a serving platter and dust with powdered sugar.
2. Serve with a bowl of strawberry ice cream and garnish with fresh mint.
Title: Chocolate Icing
Ingredients:
- 1 1/2 icing sugar
- 2 butter
- 1 milk
- 2
Instructions:
1. Sift icing sugar and cocoa into a bowl.
2. Add softened butter and enough milk to give a smooth icing.
3. Mix well.
Title: Frosty Date Balls
Ingredients:
- 1/2 margarine
- 1/3 powdered sugar
- 1 water
- 1 vanilla
- 1 1/4 flour
- 1 salt
- 2/3 dates
- 1/2 walnuts
- powdered sugar
Instructions:
1. Cream butter and 1/3 cup powdered sugar until light and fluffy.
2. Mix in water, vanilla, flour, salt, dates, and walnuts.
3. Roll into balls a little larger than the size of walnuts and bake on an ungreased baking sheet 2 1/2 inches apart at 300 degrees F for 20 minutes (Till soft but NOT brown.).
4. While warm, roll in powdered sugar OR sift powdered sugar over warm cookies.
5. *NOTE: Serving size is approximate!
Title: Ginger Creme Caramel
Ingredients:
- 3/4 sugar
- 1/4 water
- 1/4 cream of tartar
- 2 1/2 1% low-fat milk
- 1 1/4 egg substitute
- 1/2 sugar
- 2 crystallized ginger
Instructions:
1. Combine first 3 ingredients in a small saucepan; stir well. Cook over medium-low heat until sugar dissolves, stirring constantly. Bring to a boil; cook, without stirring, until mixture is caramel-colored or candy thermometer reads 340 degrees.
2. Remove from heat, and immediately pour mixture into an 8-inch round cake pan, tilting to coat bottom evenly; set aside.
3. Place milk in a heavy saucepan; cook over medium heat until thoroughly heated. Combine egg substitute and 1/2 c sugar in a medium bowl; stir with wire whisk until well blended. Gradually add warm milk, stirring well. Stir in ginger. Pour into prepared pan.
4. Place pan in a 13x9x2-inch baking pan; pour hot water into baking pan to a depth of 1 inch. Place in a 350 degree oven, being careful not to slosh water into the 8-inch pan. Reduce heat to 325 degrees and bake 1 hour or until knife inserted halfway between center and edge comes out clean. Remove pan from water and let cool on a wire rack. Cover and chill overnight. Unmold onto a serving platter.
Title: Quick Fruit and Nut Crescent Rolls
Ingredients:
- 24 plum preserves
- 1/2 granny smith apple
- 1/4 pear
- 1/4 pecans
- 1/2 cream cheese
- 8 raisins
- 1/8 lemon juice
- 1/2 honey
- 2 powdered sugar
- 2 lemon juice
- 1
Instructions:
1. Fruit sauce -- Making the fruit sauce. Add the apple, pear and lemon juice to a small bowl and cover with saran wrap and microwave 2-3 minutes just until slightly soft. Add the preserves and cook another minute until all combined. Remove and chill 30 minutes before using.
2. Rolls -- Unroll the crescent rolls and pull apart at the seams. Spread a little of the cream cheese on each rolls and then top with the fruit mixture. Top with the nuts and raisins which are optional if you want. Roll up and place on a ungreased cookie sheet.
3. Bake -- Preheat oven to 375. Before cooking, melt the honey in the microwave and brush on top of the crescent rolls. Bake according to directions. Approximately 12-15 minutes until golden brown.
4. Glaze -- Mix the lemon juice with the powdered sugar, just enough to make a nice glaze to drizzle over the the cooled rolls. Don't make it too thin and then top with remaining nuts. Serve at room temperature or warm right out of the oven.
Title: Sweet Finger Wontons
Ingredients:
- 1 1/2 flour
- 1 egg
- 1 salt
- 1 lemon rind
- 1/4 candied ginger
- 1 lemon juice
- 1/2 dark brown sugar
- 1 candied ginger
- 1 lemon juice
- 1 honey
- 1/2 powdered sugar
- 1
Instructions:
1. Combine the flour, egg and salt in a bowl or food processor. Add enough water to make a stiff dough. Turn the dough onto a lightly floured board and knead well for 10 minutes. Cover and let the dough rest for 10 minutes while you prepare the fillings.
2. To make any of the fillings, mix the ingredients in a bowl or food processor and set aside.
3. Roll out the dough paper thin or pass it through a pasta machine. Cut it into 3" squares. Or you may just use bought wontons!
4. Place 1 tbls. of filling in the center of each square, roll up the squares tightly and twist the ends like candy wrappers. Deep fry the wontons, a few at a time, at 375*F for 5 minutes until golden brown. Cool. Sprinkle the wontons with powdered sugar and serve them warm. If they cool off, they may be reheated in a 399*F. oven for 10 minutes, then dusted again with sugar.
Title: Summer Fruits in a Lemon Verbena and Mint Tea
Ingredients:
- 1/2 sugar
- 4 water
- 1 lemon, juice and zest of
- 1 orange, juice and zest of
- 1 vanilla bean
- 1 1/2 mint leaves
- 6 berries
- 12
Instructions:
1. Bring sugar and water to a boil over high heat.
2. place remaining ingredients except fruit in a large bowl and pour hot syrup over. Let steep until cool then strain through a fine mesh sieve. Cover with plastic wrap and refrigerate until cold.
3. Dice fruits, leave berries whole. Place 1/2 cup of fruit in a shallow soup bowl and ladle 1 cup of tea over the berries. Garnish with sprig of mint or lemon verbena and serve with a wild blueberry financier or other almond cookie if desired.
Title: Almond Pear Clafouti
Ingredients:
- 4 pears
- 2 fresh lemon juice
- 3/4 milk
- 3/4 unsalted butter
- 1/2 eggs
- 3 vanilla extract
- 1/2 self-rising cake flour
- 1/2 sugar
- 3/4 sugar
- 1/2 salt
- 2
- 1
Instructions:
1. Butter a 10 inch deep dish pie pan (1 quart capacity).
2. In a bowl, toss the pears with the lemon juice.
3. Spread pears evenly in pie pan.
4. In a blender, grind 1/2 cup of the almonds until finely ground.
5. Add milk, 6 tablespoons butter, eggs, vanilla, and almond extract.
6. Blend mixture until smooth.
7. In a bowl, mix together flour, 1/2 cup sugar, and a pinch of salt.
8. Stir in the milk mixture, until the batter is well combined.
9. Pour the batter over the pears.
10. Drizzle the remaining 2 tablespoons of butter over the batter.
11. Sprinkle with the remaining 2 tablespoons of sugar and 1/3 cup of almonds.
12. Bake at 400 degrees for 40 minutes or until golden brown.
13. Let cool on a rack for 15 minutes.
14. Serve warm.