lumicero/recipes-ing2inst huggingface dataset:
Title: Old Fashioned Stirred Custard
Ingredients:
- 3 milk
- 2 eggs
- 2/3 sugar
- 1 1/2 all-purpose flour
- 1 vanilla extract
Instructions:
1. Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
2. Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
3. Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
4. Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.
Title: Yellowstone Angel Food Cake
Ingredients:
- 1/2 cream of tartar
- 8 sugar
- 1/2 flour
- 2
- 1 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 325°.
2. Spray a tube pan with cooking spray.
3. Coat the bottom and sides of the pan with ground almonds; set aside.
4. In a large grease free bowl beat the egg whites with an electric beater till foamy. Add the salt and the cream of tartar.
5. Beat on high speed until the egg whites form into soft peaks; add almond extract.
6. Gradually add the sugar.
7. Beat to stiff peaks.
8. Gently and slowly fold in the flour.
9. Spoon the batter into the tube pan. Sprinkle the top of the batter with the sliced almonds and place immediately in the preheated oven.
10. Bake 45 minutes or until a cake tester comes out clean.
11. Turn out of pan onto cooling rack.
Title: Diabetic Strawberry Shortcake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 1 margarine
- 2/3 egg
- 4 milk
- 6 strawberries
- 1/2 artificial sweetener
- 1 vanilla
- 3 artificial sweetener
Instructions:
1. In a large bowl, mix flour, baking powder and salt. Cut in shortening. Mix in egg. Add 1/3 cup milk. Slowly add as much milk as needed to make a non-sticky dough. Pat dough out on floured surface. Cut rounds with biscuit cutters or drinking glasses. Place on ungreased cookie sheet and bake for 10 mins 450F til lightly browned.
2. Split in half.
3. If desired, spread each half with butter.
4. Sprinkle artificial sweetener over strawberries and mix well.
5. Spoon strawberries over biscuit halves.
6. Top with whipped topping.
Title: Pineapple and Pomegranate Crumble
Ingredients:
- 16 pomegranate seeds
- 1 ground cinnamon
- 1/8 ground cloves
- 1 granulated sugar
- 2 dark brown sugar
- 2 raw sugar
- 2 flour
- 3 unsalted butter
- 2 sugar
- 2
- 1/4
Instructions:
1. Preheat the oven to 375.
2. In a bowl, mix together the drained pineapple, pomegranate seeds, cinnamon, cloves, and 1 tablespoons each of the 3 sugars. Add 1 tablespoons of the reserved pineapple juice and set this mixture aside.
3. In another bowl, cream the flour and butter with 1 tablespoons each of the 3 sugars. Further mash the mixture into a coarse meal with a fork. Add the Frosted Flakes (or corn flakes plus sugar) and mash together.
4. Butter a shallow, 6-inch baking dish. Spoon in the fruit mixture and spread evenly. Top with the flour/corn-flake mixture. Cover with foil and bake for 45 minutes. Remove foil for the last 5-10 minutes to brown the crust. If needed, increase heat to 400 and bake an additional five minutes unti lthe crust is golden brown and bubbly. Let cool for several minutes before serving warm.
Title: Blueberry Boy Bait
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2/3 butter
- 2 baking powder
- 1 salt
- 1 milk
- 2 eggs
- 1 vanilla
- 2 blueberries
Instructions:
1. Mix together flour, sugar, & butter.
2. Reserve 3/4 cup of this mixture for topping.
3. To remainder, add salt, baking powder, vanilla, milk, & egg yolks.
4. Blend well.
5. Beat egg whites until firm; fold into batter and pour into 9" X 13" baking pan.
6. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture.
7. Bake in 350 degree oven for 40-50 minutes.
Title: Procrastinator's Dessert
Ingredients:
- 1 strawberries
- 1/2
- 1 1/2
- 4
Instructions:
1. Equipment:
2. One small pot.
3. Heat-proof bowl.
4. Whisk.
5. Two 1-cup glass jars - wine glasses or tumblers are also great.
6. DIRECTIONS:
7. Heat almond milk to the boil (on the stove, or in the microwave - both work!) and pour over chocolate chips in a heat-proof bowl.
8. Whisk chocolate and almond milk together until they are a smooth mixture. Pop it on the stove or in the microwave for 10 seconds if it needs a little help melting.
9. Place half of the chocolate cookie crumbs in the bottom of each jar, then pour the warm chocolate ganache on top. Reserve about 1/4 cup of ganache for dipping your strawberries.
10. Once the ganache has set, sprinkle any remaining crumbs on top and place your dipped strawberries on the top of each jar.
Title: Brown Sugar and Spice Cookies
Ingredients:
- 1 1/2 butter
- 2 brown sugar
- 1 egg
- 4 flour
- 1/4 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/2 ginger
- granulated sugar
Instructions:
1. In a mixing bowl; cream together butter and brown sugar.
2. Add egg and mix well.
3. Sift together flour, baking soda, cinnamon, nutmeg and ginger.
4. Combine flour and butter mixtures.
5. Dough will be crumbly, not unlike pie dough.
6. Refrigerate, at least 2 hours, for easier handling.
7. Preheat oven to 350°F.
8. On lightly floured surface, roll out dough to about 1/4-inch thickness.
9. Cut out with your favorite cookie cutter shapes.
10. Place on cookie sheet, sprinkle with granulated sugar if desired.
11. Bake for 10 minutes.
12. Cool on rack.
Title: Cranberry Lemon Muffins
Ingredients:
- 2 sea salt
- 1/2 baking soda
- 1 dried cranberries
- 1 eggs
- 1/2 lemon zest
- 3
- 1/2
- 1
Instructions:
1. In a large bowl, combine almond flour, salt, baking soda and cranberries.
2. In a smaller bowl stir together oil, eggs, agave and lemon zest.
3. Stir wet ingredients into dry.
4. Spoon batter in lined muffin tins.
5. Bake at 350 degrees for 25-30 minutes.
6. Cool and serve.
Title: Lemon Pineapple Salad
Ingredients:
- 2 eggs
- 1 crushed pineapple
- 1 lemon juice
- 1 1/2 Carnation instant milk
- 1 salt
- 1 graham cracker crumbs
- 1 1/4 sugar
- 3 margarine
- 1/3
Instructions:
1. Mix eggs, 1 cup sugar and lemon jello in sauce pan.
2. add pineapple, and lemon juice.
3. cook over low heat until it comes to a boil.
4. cool.
5. when cool fold into 1 can carnation milk which has been chilled and whipped with a pinch of salt.
6. graham cracker crust- mix graham crumbs, 3 tablespoons sugar, and margarine.
7. press into pan.
8. bake 8 mins, at 350 degrees.
9. spread salad mixture over crust and serve.
Title: Almond Rusks - Mandelskorpor
Ingredients:
- 2 eggs
- 1 brown sugar
- 7 butter
- 3 flour
- 3 baking powder
- 1 salt
Instructions:
1. Beat eggs and sugar together until light.
2. Add the creamed butter and the almonds.
3. Sift dry ingredients and add a little at a time to first mixture, beating well after each addition.
4. Spread the dough 1½ inches thick on a lightly buttered baking sheet.
5. Bake in a preheated 375º oven 15 minutes.
6. Remove from baking sheet and cut rusk diagonally into pieces ¾ inch thick.
7. Cool.
Title: Creole Ambrosia
Ingredients:
- 6 oranges
- 1 fresh coconut
- 2
Instructions:
1. Peel the oranges, removing all the white pith, then slice thinly, picking out seeds with the point of a knife. Do this on a plate to catch the juice.
2. Pierce the "eyes" of the coconut and pour away the liquid, then crack open the coconut with a hammer. ( I do this outside on a stone surface).
3. Peel the coconut with a sharp knife, then grate half of the flesh coarsely, either on a hand grater or on the grating blade of a blender or food processor.
4. Layer the coconut and orange slices in a glass bowl (it just looks prettier), starting and finishing with the coconut. After each orange layer, sprinkle on a little sugar and pour on some of the reserved orange juice.
5. Let the ambrosia stand for 2 hours before serving, either at room temperature or if it's hot weather in the fridge.
Title: Sally's Gingersnaps
Ingredients:
- 2 flour
- 2 baking soda
- 1 ginger
- 1 cinnamon
- 1/2 ground cloves
- 1 brown sugar
- 2/3 molasses
- 1/4
Instructions:
1. Mix all ingredients.
2. Roll into 1 1/2" balls.
3. Roll balls in sugar.
4. Place on a lightly greased cookie sheet.
5. Press in the center of the ball with 2 fingers to slightly flatten.
6. Bake at 375 for 8 minutes.
Title: Raspberry Linzer Rounds
Ingredients:
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 baking powder
- 2 salt
- 1 powdered sugar
- 1/2
- 3/4
Instructions:
1. BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended. Add egg and almond extract, beating until well blended. Combine flour, ground almonds, baking powder and salt. Add gradually to shortening mixture at low speed. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes or refrigerate 2 hours or up to 2 days.
2. HEAT oven to 350ºF. Roll 1 quarter of dough between 2 sheets of floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4-inch cutter. Place 2-inches apart on ungreased baking sheet.
3. BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon jam on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with jam.
4. If dough gets too soft while cutting, place in freezer for 10 minutes. Cookie dough cuts easier when chilled.
Title: Wild Blueberry & Lingonberry Cookies
Ingredients:
- 2 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 fresh nutmeg
- 1/2 cinnamon
- 1/2 unsalted butter
- 1 sugar
- 1 egg
- 1/2 half-and-half
- 1 1/2 2% low-fat milk
- 1/2 fresh blueberries
- 3 candied ginger
Instructions:
1. Preheat oven to 375 degrees.
2. Grease and set aside cookie sheets.
3. Mix together flour, baking powder, salt and spices.
4. In a large bowl, cream together butter and sugar until light and fluffy.
5. Add in the lightly beaten egg.
6. Next add the flour mixture into the butter mixture, alternating with the half and half.
7. Gently add in the blueberries, lingonberries and candied ginger.
8. Dop the dough by teaspoons onto the prepared cookie sheets and bake for 10 - 12 minutes.
9. Cool on wire racks.
10. These cookies will last 3 days if stored in a tightly covered container.
Title: Mint Chocolate Cookies
Ingredients:
- 2 sugar
- 1/4 eggs
- 1 all-purpose flour
- 1/4 baking powder
- 2 salt
- 1 powdered sugar
- 1
- 1/4
- 1/2
Instructions:
1. Simmer water, melt chocolate. When chocolate is a liquid beat in oil, sugar and mint extract.
2. Add eggs, one at a time. Beat until thick and smooth. Sift flour, baking powder, and salt into chocolate mixture. Stir until blended.
3. Cover dough. Chill at least 4 hours or as long as 2 days. Roll about 1 tsp cookie dough at a time into a ball. Roll in powdered sugar to coat generously. Set balls, slightly apart, on greased baking sheets.
4. Bake 350 degrees for 10 to 12 minutes.
5. Let cool on pan about 30 seconds before transferring to a rack to cool completely.
Title: Karen's Rhubarb Surprise
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 rhubarb
- 1/3 sugar
- 4
- 1 3/4
- 1
Instructions:
1. Mix cake mix as directed on box and put in 9x13 baking dish.
2. Mix sugar and rhubarb together.
3. Pour rhubarb mix over cake mix in pan.
4. Pour whipping cream over top.
5. Bake at 350 degrees for 1 hour.
Title: 123 Cake
Ingredients:
- 1/2 instant vanilla pudding
- 18 water
- 3 egg
- 1
- 16
- 1
Instructions:
1. In 9x13 pan, pour oil; covering bottom and sides.
2. Add cake mix, pudding, water and egg. Mix with fork; moistening all dry ingredients.
3. Pour in pie filling; swirl into mixture.
4. Bake at 350 for 35 minutes, or until toothpick comes out clean.
Title: Libbies Celestial Crusts
Ingredients:
- 1 flour
- 1 egg
- 2 salt
- 1 sugar
- 1
- 1/2
Instructions:
1. Blend flour, cream, egg yolks, egg, salt, and sugar together.
2. Work out dough like for noodles.
3. Let stand for a few minutes.
4. Roll out; cut in pieces.
5. Prick each piece with a fork.
6. Fry in hot fat.
7. Sprinkle with sugar.
Title: 7 up Pound Cake
Ingredients:
- 4 eggs
- 1/2 shortening
- 3 sugar
- 1/2 butter
- 3 flour
- 1 vanilla
- 1
- 6
Instructions:
1. Mix together first 4 ingredients.
2. sift in flour.
3. Blend in 7-up, vanilla and lemon extract.
4. Bake at 335 for 1 hour and 10 minutes, Hint: Do not butter pan, Line with waxed paper,.
Title: Lime and Ginger Cream Cheese Bars
Ingredients:
- 14 -16 sugar
- 2 unsalted butter
- 3 butter
- 8 cream cheese
- 1/4 sugar
- 2 sugar
- 3/4 cornstarch
- 1 egg
- 7 sour cream
- 2 crystallized ginger
- 1 3/4 lime zest
- 2 fresh lime juice
Instructions:
1. Arrange a rack at center position and preheat the oven to 350 degrees. Butter the bottom and sides of an 8-inch square baking pan.
2. In a food processor, combine ground ginger snaps and sugar, and process until well mixed, about 30 seconds. Add melted butter and pulse until just combined. Using your fingers, press mixture firmly onto the bottom of prepared pan. Bake 8 minutes, then remove pan from oven to cool 15 minutes.
3. In a mixer on medium speed, beat cream cheese until light and fluffy, about 3 minutes. Beat in 1/4 cup of the sugar and cornstarch until just combined. Then beat in the egg and 2 tablespoons of the sour cream. Add ginger, 1-1/2 teaspoons lime zest and lime juice, and beat until just combined. Pour mixture into the pan and smooth the top with a spatula. The cream cheese layer will be only about 1/2 inch thick. Bake until a tester comes out nearly clean, about 25 minutes.
4. Remove pan from oven, but retain oven temperature. Whisk together the remaining 5 tablespoons sour cream, 2 teaspoons sugar, and 1/4 teaspoon lime zest in a small bowl, then spread mixture evenly over the top of cream cheese layer. Return pan to oven and bake 5 minutes. Remove and cool in the pan; then refrigerate for at least 3 hours or overnight.
5. To serve, cut into 12 bars. If desired, garnish each bar with julienned lime peel, and garnish platter with mint sprigs.
Title: Cherry Surprise Cookies for St. Val or St. Pat
Ingredients:
- 1 butter
- 1/2 margarine
- 2 powdered sugar
- 2 flour
- 1/8 salt
- 2 1/2 maraschino cherries
- 1 butter
- 1 1/2 powdered sugar
- 1 cherry juice
- walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar together; add egg yolks and blend well.
3. Add flour, salt, and allmond extract, mixing well.
4. Flatten pieces of dough in your cupped hand with your fingertips. Insert a well-drained cherry (no stem) and mold dough around it being sure to completely cover the cherry. Place on baking sheet.
5. Bake in preheated oven for 25 minutes. Cool and frost tops with Pink Cherry Frosting.
6. To make frosting: Mix powdered sugar and butter with enough of the reserved cherry juice to make a spreading consistency. . Sprinkle each cookie with chopped wallnuts.
Title: Fluffy Icing
Ingredients:
- 1 white sugar
- 1/4 cream of tartar
- 1 vanilla
- 1/2 boiling water
- 1/2
Instructions:
1. Place all ingredients in a large bowl.
2. Add boiling water last.
3. Beat on high with electric beater for 10 minutes.
4. Spread on cake.
5. This makes enough icing for a large angel food cake or 2 or 3 cake layers.
Title: Mocha Mouthfuls (cupcakes)
Ingredients:
- 4 unsalted butter
- 2 sugar
- 1/3 egg
- 1 instant espresso powder
- 1 flour
- 1 walnuts
- 1/3 walnut halves
- 1/3
- 12
Instructions:
1. Grease a 12-cup mini-muffin tin or 6-cup regular muffin tin (or use cupcake-liners), set aside.
2. Melt butter and chocolate together in the top of double-boiler or microwave (MED power), stirring occasionally until smooth.
3. Cool mixture slightly, then stir in sugar until smooth.
4. Whisk in egg, liqueur, espresso powder.
5. Gently fold in flour and chopped walnuts (DO NOT OVERMIX).
6. Spoon batter into prepared tin; filling each cup about 3/4 full and place a walnut half in center of each cup.
7. Bake in a preheated oven (350F) for about 20 minutes, until a toothpick inserted in the center of cake comes out clean (Note: Baking time is given for mini-cupcakes).
8. Cool cupcakes in the tin for 5 minutes before turning them out onto wire rack to cool completely.
Title: Country Cotton Oatmeal Cake
Ingredients:
- 1 1/2 boiling water
- 1 oatmeal
- 1 1/2 flour
- 1 cinnamon
- 1 baking soda
- 1/2 salt
- 1 brown sugar
- 3/4 sugar
- 2 eggs
- 1/2 brown sugar
- 1/2 evaporated milk
- 1/4 butter
- 1/4 vanilla
- 1/2 walnuts
- 1/3 flaked coconut
- 1/3
Instructions:
1. Grease and flour bundt pan; preheat oven to 350 degrees.
2. Pour boiling water over oatmeal and let stand while preparing the following:
3. Sift together flour, cinnamon, baking soda and salt.
4. Add dry ingredients to sugars, eggs and oil.
5. Add oatmeal and mix well.
6. Pour into a greased and floured bundt pan.
7. Bake for 30 - 40 minutes.
8. FOR TOPPING:
9. Dissolve the sugar in milk.
10. Add butter and cook.
11. Stir almost constantly until mixture boils and becomes thick.
12. Take from heat and add vanilla, nuts and coconut.
13. Pour over cake while hot.
Title: Chocolate Biscuits
Ingredients:
- 2 self rising flour
- 1/4 butter
- 1 chocolate chips
- 1/3 milk
- 2/3
Instructions:
1. Lightly grease a cookie sheet.
2. Place flour in a bowl and add the butter cut into small pieces, Rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs.
3. Stir in the superfine sugar and chocolate chips.
4. Mix in enough milk to form a soft dough. You may not have to use all the milk.
5. On a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick.
6. Cut the dough into 9 squares.
7. Place on cookie sheet spacing them well apart.
8. Brush with a little milk and bake in a preheated 425°F oven for 10-12 minutes, until biscuits are risen and golden.
9. Let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.
Title: Raspberry Pudding
Ingredients:
- 1 frozen raspberries
- 1/2 granulated sugar
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 1/2 vanilla
- 1 1/4 all-purpose flour
- 1 1/4 baking powder
- 1 salt
- 1/2 milk
Instructions:
1. Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
3. Cake Topping:
4. In large bowl, beat butter with sugar until light and fluffy.
5. Beat in eggs 1 at a time.
6. Beat in vanilla.
7. In separate bowl, whisk together flour, baking powder and salt.
8. Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
9. Scrape evenly over raspberries, smoothing top;Set aside.
10. In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
11. Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).
Title: Better Than Sex Cake (Chocolate)
Ingredients:
- 1 sweetened condensed milk
- 7 Cool Whip
- 6
- 8
- 6
Instructions:
1. Bake cake in 9x13 pan, as directed on box.
2. Let it cool slightly and poke little holes in the TOP of the cake with a pencil.
3. Dribble sweetened condensed milk and caramel sauce over cake.
4. Let stand for over an hour until the cake has completely cooled.
5. Frost with whipped topping and sprinkle crushed candy bars over the topping.
6. Refrigerate until time to serve.
Title: Ricotta Cheese Cake
Ingredients:
- 3 boiling water
- 1 1/4 ricotta cheese
- 1 sugar
- 1/4 egg
- 1 white raisins
- 1 rum
- 3 graham cracker crumbs
- 3 brown sugar
- 3
- 1
- 2
Instructions:
1. Cook cream of wheat in boiling water, stirring constantly until mixture begins to thicken. Cook 3 minutes. Remove from heat. Cool.
2. Mix Ricotta cheese, sugar, egg, egg yolk, candied orange peel, raisins and rum. Beat 4 minutes.
3. Fold in stiffly beaten egg white then add cooled cream of wheat.
4. Mix graham cracker crumbs and brown sugar. Butter 1 1/2 quart mold or dish, sprinkle with crumbs. Gently pour ricotta mixture into prepared mold.
5. Bake 375 for 45 minutes or until set. Remove from oven and allow to stand 10 minutes. Turn onto serving plate.
6. Refrigerate. Sprinkle with powdered sugar just before serving.
Title: Karyl's Cabbage Town Carrot Cake (Revision)
Ingredients:
- 3 carrots
- 1 1/2 raisins
- 1 maple syrup
- 1 1/2 honey
- 1/2 water
- 4 whole wheat pastry flour
- 1 baking soda
- 1 cinnamon
- 1 cardamom
- 1 vanilla extract
- 2 cream cheese
- 12 orange marmalade
- 1/3 carrot
- 1
Instructions:
1. Cook the grated carrots, syrup, water, oil and raisins in a small pot, with all the spices and vanilla, until it has boiled and simmered for 5 minutes.
2. Cool the mixture to approximately 85F (I use a water bath in the sink, with ice).
3. While cooling the carrot mixture, sift the flour and soda and lightly oil one deep 10" pan, or 2 8" pans.
4. Set the oven at 350F with the pan in the middle of the rack, or two pans separated but not touching the oven walls or each other.
5. Bake the cake for appoximately 45 minutes, and check with a toothpick at 40 minutes, 30 minutes if using 2 pans.
6. If not done in the center, turn off the oven and leave cake an additional 10 minutes with the oven off.
7. Cool on a wire rack at least 15 minutes before taking it out of the pan.
8. Cool completely before frosting.
9. Soften cream cheese during cake's baking time.
10. In food processor or blender or mixing bowl with hand mixer, whip the cream cheese with the fruit spread and the grated carrot.
11. Chill until cool, frost cake.
12. Serve!