lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit Jam Tartlet Cookies - Crostata
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 sugar
- 1/2 baking powder
- 8 unsalted butter
- 1
- 1/4
- 1 1/2
Instructions:
1. Stir 1 1/2 cups flour, sugar, and baking powder together in a mixing bowl. Drop in the butter and toss to coat with the flour mixture. Using the tips of your fingers, rub the butter into the flour until the pieces of butter resemble small corn flakes. (Work quickly, to keep the butter as firm as possible.) Beat the egg yolk and 1/4 cup ice water in a separate, small bowl until blended. Drizzle over the flour-butter mixture and toss just until you have a rough dough. Don't overmix. If there are some pieces of unmoistened dough, drizzle more ice water, about 1 teaspoon at a time, over the dough, and toss lightly to mix. Turn out onto a work surface and knead lightly a few times, just to gather the dough into a ball. Wrap the dough tightly in plastic wrap, and refrigerate at least 1 hour or up to 1 day.
2. Lightly butter a 9 x 13-inch baking sheet.
3. Preheat the oven to 350°F
4. Cut off and set aside one-third of the dough. Roll out the remaining two-thirds of the dough on a lightly floured surface to a 10 x 14-inch rectangle. (Don't worry if it's not perfectly shaped--you'll have a chance to patch the dough.) Flour the surface lightly, as necessary to keep the dough from sticking. Transfer the dough to the prepared pan, covering the bottom completely and pressing the dough along the sides. Trim any overhanging dough, and use the pieces to patch any holes and gaps. Spoon the preserves in an even layer over the dough. Roll out the remaining dough to a circle about 10 inches in diameter. Cut the dough into 1/2-inch strips. Form a lattice pattern over the preserves with the strips of dough by arranging half of them diagonally, then laying the second half of the dough strips perpendicular to the first.
5. Bake until the dough is golden brown, about 25 minutes. Remove, and cool completely before cutting into squares. Crostate can be stored in an airtight container at room temperature for up to 3 days.
Title: Coconut Crackle Cookies
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1/2 light brown sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1 rolled oats
- 1 coconut
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/4 coconut
Instructions:
1. Set oven to 350 degrees.
2. Lightly grease a cookie sheet.
3. In a bowl, cream the butter with sugars until smooth.
4. Add egg and vanilla; mix until combined.
5. In a bowl, combine the flour, oats, coconut, baking soda, and salt; mix until well combined.
6. Mix the dry ingredients with the butter/sugar mixture; mix well.
7. Roll into 1-inch balls.
8. Roll balls into the shredded coconut.
9. Place on cookie sheet; bake until just barely golden (about 10-15 minutes).
Title: chocolate chip cookies turned vegan
Ingredients:
- 10 fructose
- 6 egg substitute
- 3/4 baking soda
- 1 salt
- 1 cinnamon
- 1/2 chocolate chips
- 2 canola oil
- 1/2 water
- 1/4 pure maple syrup
- 1/2 applesauce
- 1/4
Instructions:
1. sift all dry ingredients together.
2. mix the wet ingredients in a mixing bowl.
3. add the dry ingredients and mix until combined.
4. using a teaspoon, scoop globs of dough 1 inch apart on a greased cookie sheet.
5. bake in a 350 degree oven for 9 minutes.
Title: Pumpkin Cookies
Ingredients:
- 1
- 24
- 2
Instructions:
1. Tint frosting orange; frost cookies, except for stems.
2. Sprinkle with edible orange glitter.
3. Pipe icing"ribs" and stem.
4. Let dry.
Title: Individual Chocolate Lava Cakes
Ingredients:
- 6 eggs
- 1 1/2 granulated sugar
- 1 1/4 bittersweet chocolate
- 11 butter
- 1 1/4 cake flour
- powdered sugar
Instructions:
1. Heat oven to 425*F.
2. Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
3. With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Slowly add the chocolate and butter mixture to the egg mixture and combine.
4. Add the cake flour and combine.
5. Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter). Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking).
6. Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. You do not want to over bake these cakes.
7. Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!
Title: K-Jon's Chocolate Saltine Toffee
Ingredients:
- 40 butter
- 1 brown sugar
- 1 baking soda
- 1/4
- 12
Instructions:
1. tPreheat oven to 375 degrees. Line a sheet pan with foil. Arrange a single layer of saltines on foil.
2. tIn a small saucepan add butter and sugar, bring to boil, stirring now and again.
3. tRemove from heat and stir in baking soda. Pour over crackers and bake 6-8 minutes.
4. tImmediately sprinkle chips over and spread with a spoon as it melts.
5. tLet cool and break into chunks. Store at room temperature.
Title: English Orange Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 2/3 buttermilk
- 2 eggs
- 1 orange
- 1 seedless raisin
- 1/2 - 3/4 black walnut
- 1 orange
- 1/2 sugar
Instructions:
1. Preheat oven to 350.
2. Cream sugar and butter together with beater until fluffy.
3. Add flour, baking soda, baking powder, salt, milk, and eggs; mix until all is incorporated.
4. Add one orange which you have removed imperfections from, quartered, deseeded, and then pureed in a blender or food processor (yes, rind and all).
5. (Optional) Stir raisins and walnuts into batter.
6. Pour into greased cake mold with a center hole. Bake for 50-60 minutes until knife inserted comes out with moist crumbs. Let cool to warm and overturn onto a plate.
7. While cake is still warm, mix the juice of one orange with 1/2 cup sugar until the sugar dissolves (may need to heat slightly). Slowly pour by spoonfuls all over the cake.
Title: Cherry Jam Chocolate Chip Cookies
Ingredients:
- 3/4 butter
- 1/3 white sugar
- 1/3 brown sugar
- 1 egg
- 1/3 vanilla extract
- 2 flour
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 325.
2. Cream together butter, and sugars.
3. Add the egg, vanilla, and cherry fruit spread and mix until well combined.
4. In another bowl combine flour, baking soda, and salt.
5. Slowly add the flour mixture to the butter mixture.
6. Add the chip until well integrated.
7. Drop onto a cookie sheep lined with parchment or if you don't have parchment, foil works. Bake between 8 - 15 minutes depending on the size of the cookies. The bottoms will be golden and the tops look underdone but they are done.
Title: Vermeer Chocolate Pound Cake
Ingredients:
- 3 unsalted butter
- 8 all-purpose flour
- 1 sugar
- 1 sour cream
- 1/2 baking powder
- 1/8 baking soda
- 1/2 vanilla
- 1/2 salt
- 1/2 eggs
- 1 confectioners' sugar
- 1/2
- 2
- 1
- 3
Instructions:
1. Preheat oven to 325°F.
2. To make the cake:
3. Use 8.5" x 4.5" x 2.5" metal loaf pan to trace and cut out a rectangle of wax paper.
4. Butter the loaf pan and insert wax paper at the bottom of the pan.
5. Butter the wax paper.
6. Melt chocolate squares in a small heatproof bowl over hot, but not simmering, water, stir occasionally.
7. Remove from heat and set aside.
8. In another bowl, combine flour, baking soda, baking powder and salt and set aside.
9. Cream butter and sugar in a large bowl with an electric mixer.
10. Beat, for about three minutes, until light and fluffy.
11. Beat in the cooled chocolate, then the eggs one at a time and the vanilla.
12. Stir in half the flour mixture.
13. Then stir in the sour cream.
14. Then stir in the remaining flour.
15. Quickly stir in the 1/8th cup of Chocolate Liqueur, remembering to shake well before pouring.
16. Scrape the batter into the prepared pan and smooth the top.
17. Bake for 50-55 minutes or until toothpick inserted into the middle of the cake comes out clean.
18. Cool in the pan on a rack for 10 minutes.
19. Remove the cake from the pan, and peel wax paper from base, let the cake cool completely.
20. Fill base of pan with ½ cup of Chocolate Liqueur, remembering to shake well before pouring. Put the cake back into the pan and allow the liqueur to soak in well.
21. To make the glaze:
22. Sift confectioner's sugar into a bowl.
23. Using an electric mixer beat in the Chocolate Liqueur, remembering to shake well before pouring.
24. Mix, for about two minutes, until smooth and thin Drizzle glaze over the top of the cooled cake, smoothing with a knife where necessary, allowing glaze to drip down the sides of the cake.
25. Serving suggestion:
26. Serve with vanilla ice cream that has been drizzled with Vermeer Dutch Chocolate Cream Liqueur. Created by Elizabeth Colie Gadberry.
Title: Effie's Molasses Custard
Ingredients:
- 10 eggs
- 2 sugar
- 3 molasses
- 1 butter
- nutmeg
- lemon peel
Instructions:
1. Notes: "This makes 6 nice custards. Bake in once crust very slow till custard is stiff as jelly. Meridian, MS. October 26, 1903.
2. Baking temperature is not included, would suggest standard temperature usage.
Title: Nut Crust (4 Ingredients)
Ingredients:
- 1/4 margarine
- 1/4 sugar
- 1 flour
- 1 pecans
Instructions:
1. Combine all ingredients.
2. Press over sides and bottom of greased 9-inch pie plate.
3. Bake 10 minutes at 325 degrees.
4. Cool.
Title: Sweet Spiced Nuts W/A Kick
Ingredients:
- 1 vanilla
- 1 1/2 sugar
- 1 cinnamon
- 1/2 ginger
- 1 salt
- 1 allspice
- 1/4 - 1/2
- 1/2
- 1/4
- 1
Instructions:
1. first way to prepare: whisk egg white and vanilla together until frothy, add the remaining ingredients and stir well, add nuts(may want to use more nuts if a lot of juice is left -- depending how coated you want your nuts)
2. 2nd way to prepare: whisk the egg white and vanilla and stir in nuts and stir to coat and then drain nuts for 5 minute.
3. meanwhile put sugar, salt and all spices in a zip lock bag and mix, add nuts. 1/2 at a tiime. and shake vigourously until coated, repeat with remaining nuts.
4. after preparing nuts either way spread them in a single layer on a baking sheet either sprayed with cooking spray or use parchment.
5. bake at 250 for 50-60 min or until carmalized to your liking, stirring every 15-20 minute.
6. cool and store in a dry place.
Title: Tangy Lemon Squares
Ingredients:
- 3/4 all-purpose flour
- 1/3 sugar
- 1/8 salt
- 6 butter
- 1 lemon peel
- 1 vanilla extract
- 2 eggs
- 3/4 sugar
- 1/2 lemon juice
- 4 butter
- 1 lemon peel
Instructions:
1. CRUST.
2. Preheat oven to 350 degrees F.
3. Mix flour, equal or sugar, and salt in medium sized bowl. Cut into this the 6 tablespoons butter with a pastry blender until it is a bowlful of coarse crumbs.
4. Next, sprinkle this with 1 teaspoon of the grated lemon peel.
5. Mix with your hands to form a dough.
6. Press the dough evenly on the bottom and up the side for 1/4" of an 8" square baking pan.
7. Bake until set, about 8 - 10 minutes.
8. Cool on a wire rack. Do not remove from the pan yet.
9. FILLING.
10. Beat the eggs and the equal, or the sugar.
11. Into this mix the lemon juice, the 4 tablespoons of melted butter and the 1 tablspoon of the lemon peel.
12. This is then poured onto the cake, and baked for a further 15 minutes, or until the filling is completely set.
13. Cool completely on a wire rack.
14. Cut into squares, and carefully remove from pan and place on serving plate.
Title: Strawberry Shortcake Trifle With Honey Cream
Ingredients:
- 1 heavy whipping cream
- 3 honey
- 2/3 buttermilk
- 1/4 sour cream
- 1/4 sugar
- 1/4 strawberries
- 4 strawberries
- 2 sugar
- 3/4 cornstarch
- 2 water
- 2
Instructions:
1. Preheat oven to 350*.
2. Slice pound cake horizontally into 3-inch slices. Using a round cutter, cut slices into 18 rounds (3 rounds per trifle), approximately 1/2 inch smaller than the diameter of the glasses you plan to use. (If using flared glasses, you will need to cut the rounds into graduated sizes.).
3. Place in oven for 5 minutes, or until lightly golden brown; set aside.
4. In a medium mixing bowl, combine cream, honey, buttermilk, sour cream, and sugar.
5. Beat with an electric mixer at high speed until stiff peaks form.
6. Place honey-cream mixture in a pastry bag fitted with a large star tip.
7. To assemble trifles, place 1 round of pound cake in the bottom of each of 6 (12 ounce) glasses.
8. Gently press a row of strawberry slices around inside of each glass.
9. Add a layer of strawberry glaze and sliced strawberries, and pipe a layer of honey cream on top.
10. Repeat layers twice, using remaining cake rounds, glaze, and strawberry slices and ending with honey cream.
11. Garnish with additional honey cream and strawberries, if desired.
12. To prepare strawberry glaze: In a medium saucepan, combine strawberries and sugar.
13. Cook over medium heat on stovetop until sugar is dissolved. Remove from heat and set aside.
14. In a small bowl, combine cornstarch and water; stirring to combine.
15. Add cornstarch mixture.
16. Return to stovetop and cook over medium heat for approximately 5 minutes, stirring frequently, until thickened and clear.
17. Strain and discard seeds.
18. Cover and chill for 1 hour before using.
Title: Caramel Frosting for Cupcakes
Ingredients:
- 1 dark brown sugar
- 6 unsalted butter
- 1/3 milk
- 1 salt
- 1 3/4 confectioners' sugar
- 1/2 vanilla extract
Instructions:
1. In a medium saucepan, combine brown sugar, butter, milk, and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and boil 2 minutes, stirring frequently. Remove from heat; cool completely.
2. Stir in confectioners' sugar and vanilla; beat until smooth and thick enough to spread on cupcakes.
Title: Cranberry Orange Bundt Cake
Ingredients:
- 10 frozen cranberries
- 1/2 fresh cranberries
- 2/3 water
- 1/2 sugar
- 1/4 all-purpose flour
- 1 1/2 baking powder
- 2 baking soda
- 1 salt
- 1 butter
- 1 sugar
- 1 eggs
- 3 sour cream
- 1 1/2 orange, zest of
- 1 lemon zest
- 1 orange zest
- 1/4 sugar
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350°F Grease a 12-cup Bundt pan with butter and dust with flour.
2. To prepare the filling, combine cranberries, sugar, water, almond extract and orange juice in a small saucepan. Bring to a boil and cook, stirring constantly, until cranberries begin to pop and mixture thickens. Remove from heat. Set aside 10 to 12 cranberries that are intact. Allow mixture to cool to room temperature.
3. To prepare the cake, combine flour, baking powder, baking soda and salt.
4. Beat butter for several seconds in a large mixing bowl. Add sugar; beat until smooth. Add eggs and almond extract; beat until light and fluffy, 2 to 3 minutes. Add flour mixture; beat until smooth. Add sour cream and orange zest; mix well.
5. Pour half the batter into the prepared pan. Gently spoon about two-thirds of the filling into batter, taking care not to let filling touch side of pan. Spoon remaining batter on top.
6. Bake 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan 10 minutes before inverting onto a serving plate.
7. To prepare the glaze, place orange juice, lemon juice, zests and sugar in a small saucepan. Simmer on medium heat, stirring occasionally, until the mixture thickens. Remove from heat until the cake is finished baking.
8. While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the cake and stud with the reserved whole cranberries. Serves 10 to 12.
Title: Tembleque
Ingredients:
- 4 coconut milk
- 1/2 cornstarch
- 2/3 sugar
- 1 coarse salt
- 1/2
Instructions:
1. RINSE 6 REMEKINS.
2. PLACE ON A BAKING SHEET (SET ASIDE).
3. Mix 3/4 coconut milk + 1/2 Celsius of constarch in a medium saucepan. (MIX WELL).
4. Add the rest of the coconut milk and the rest of the ingredients.
5. Cook medium-Hi (Stirring constantly).
6. When started to thicken (REDUCE HEAT).
7. Continue cooking until it coat the back of the spoon about 8-9 minutes total.
8. Pour in remekins. Cover with plastic wrap. Refrigerate overnight. Invert in a dessert plate.
9. Top with any preserve or relish of your preference and garnish with a mint leave. Serve inmediately. YUMMMMM.
Title: Ginger Creme Brulee
Ingredients:
- 1 1/2 half-and-half
- 1/4 sugar
- 2 fresh ginger
- 4 vanilla
- 1/2
Instructions:
1. In a medium saucepan, combine half-and-half, 1/4 cup sugar, and thinly sliced ginger slices.
2. Cook and stir over medium-low heat for 10 minutes (reduce heat as necessary to prevent boiling).
3. Remove from heat.
4. Cover and let stand for 15 minutes.
5. Strain, discarding ginger slices.
6. In a medium bowl, whisk together egg yolks and vanilla.
7. Slowly whisk the warm cream mixture into the egg yolk mixture.
8. Place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan.
9. Set pan on an oven rack.
10. Pour cream mixture into the ramekins.
11. Pour enough hot water into the baking pan around the ramekins to reach halfway up the sides.
12. Bake in a 325°F oven for 35 to 45 minutes or until custards are just set in centers.
13. Remove custards from the water bath; cool on a wire rack.
14. Cover and chill for 2 to 24 hours.
15. To serve, remove custards from refrigerator; let stand at room temperature for 20 minutes.
16. Prepare Caramelized Topper and spoon over custards.
17. Caramelized Topper:
18. Place 2 tablespoons sugar in a heavy 8-inch skillet.
19. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
20. Do not stir.
21. Once sugar begins to melt,.
22. Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring with a wooden spoon as needed.
23. Quickly drizzle caramelized sugar over custards.
24. Allow to stand a few minutes for caramelized sugar to set.
25. Chill for 2 hours.
Title: American Kitchen Classic Basic Pound Cake
Ingredients:
- 1 unsalted butter
- 1 3/4 all-purpose flour
- 1/2 table salt
- 5 eggs
- 1 1/2 pure vanilla extract
- 1 1/4 powdered sugar
Instructions:
1. Position a rack in the center of the oven and heat the oven to 325 degrees F. Using a pastry brush, thoroughly coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with 1 tbsp softened butter. Line the bottom with a rectangle of parchment.
2. In a medium bowl, combine the flour and salt and whisk thoroughly.
3. Using a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until thickened and lightened in color, 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment.
4. Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 tbsp at a time, taking about 4 minutes to add it all and scraping the bowl as needed.
5. Still on medium-low speed, slowly add half of the beaten eggs, taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more.
6. Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts), mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more.
7. Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon, making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets.
8. Bake the cake until the top is golden-brown, the sides begin to pull away from the pan, and a thin wooden skewer inserted slightly off center into the cake (not into the crack) comes out clean, 1 hour and 20 to 25 minutes.
9. During the last 15 minutes of baking, lightly spray a 12-inch strip of aluminum foil with nonstick cooking spray and rest it loosely on top of the cake. Transfer to a wire rack and let cool for at least 20 minutes before removing from the pan.
10. Dust the top with confectioners’ sugar and use a serrated knife to cut the cake into 1/2-inch slices.
Title: Stevia Coconut Peanut Butter Cookies
Ingredients:
- 6 water
- 1/2 peanut butter
- 1/2 whole wheat flour
- 2 whole wheat flour
- 2 eggs
- 2 baking powder
- 1/2 vanilla extract
- 1 1/2 stevia powder
- 2 flaked coconut
- 2
- 1 3/4
Instructions:
1. Preheat oven to 350°F.
2. In a medium mixing bowl beat together oil, peanut butter, eggs, vanilla extract, and butterscotch flavoring.
3. Stir in water.
4. Sift flour, stevia, and baking powder together.
5. Mix half of the dry ingredients into the peanut butter mixture.
6. Stir in the rest of the dry ingredients.
7. Briefly chop coconut in a blender, if the pieces are large.
8. Fold into cookie dough- mixture will be stiff.
9. Drop by rounded teaspoons onto ungreased cookie sheets.
10. Flatten with a fork in an "X" pattern.
11. Bake 9-10 minutes or until golden.
12. Leave cookies on baking sheet 2 minutes to cool and remove to racks to finish cooling.
13. Store in an airtight container.
Title: Peanut Butter Cookies
Ingredients:
- 3/4 unsalted butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 3/4 peanut butter
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 peanuts
- chocolate chips
Instructions:
1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.).
3. Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.
4. Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.
Title: Lord Baltimore Filling
Ingredients:
- 1/2 flaked coconut
- 1/2 pecans
- 1/3 White Mountain Cream Frosting
- 2
- 1
- 1 1/2
Instructions:
1. Combine coconut, pecans, cherries, orange rind, and almond extract in a medium-size bowl.
2. Fold in White Mountain Cream Frosting until well blended.