lumicero/recipes-ing2inst huggingface dataset:
Title: Spice-Kissed Pumpkin Pie
Ingredients:
- 1 hazelnuts
- 2 brown sugar
- 1/2 pumpkin pie spice
- 1 salt
- 1 arrowroot
- 1 pumpkin puree
- 1 1/2 vanilla extract
- 1 egg
- 3 coconut milk
- 1 cinnamon
- 1 allspice
- 1 clove
- 3/4 ground ginger
- 1 1/2
Instructions:
1. Pie : Preheat oven to 350 degrees, racks in the middle.
2. Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.
3. To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.
4. Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.
5. Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.
6. Kathy's Pumpkin Pie Spice Blend:.
7. Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.
Title: Banana Rum Frosting
Ingredients:
- 1/2 butter
- 3 powdered sugar
- 1 banana
- 1 instant coffee
- 1 vanilla extract
- 1 light rum
- 3 -4
Instructions:
1. Cream the butter, powedered sugar, and banana.
2. Add the coffee, vanilla, whipping cream, and rum. Whip until well blended.
3. Thin with additional whipping cream only if necessary until of a spreading consistency.
4. Spread on assembled cake.
Title: Ladopita (semolina pie)
Ingredients:
- 3 olive oil
- 3 water
- 1 1/2 sugar
- 1 1/2 cinnamon
- 1/2 flour
- semolina
Instructions:
1. Boil the water with the sugar for 10 minutes and keep it warm.
2. Place the oil (but first save approximately 2 fingers from the third glass) in a pot and heat it.
3. Slowly put the flour in the oil and constantly stir with a wooden scoop on a medium temperature until it becomes thick, creamy and gets a golden brown colour.
4. We then slowly add the warm syrup we saved and continue to stir until all the liquids have evaporated.
5. It then becomes a tender halva.
6. Place it in a baking pan and sprinkle on top the sesame, then carve the pie in rhombus shapes and put an almond in each rhomb.
7. Bake in a medium temperature in the oven for approximately an hour.
8. Test with a knife to see if the pie is ready when the dough comes off the sides easily.
9. Sprinkle with cinnamon and some sugar, and serve when it has cooled.
Title: Misso Resort Festival Cake
Ingredients:
- 2 Splenda granular
- 3 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 2 bananas
- 1 1/2 eggs
- 3 crushed pineapple
- 8 cornstarch
- 1/2
- 1/4
Instructions:
1. In large bowl mix sugar, flour, soda, salt and cinnamon. Mix together, then add to dry ingredients; bananas, oil, eggs, pineapple, nuts. Stir sparsely and spoon into tube bunt pan (grease & flour pan first.
2. Bake at 325 for 1 hour and 15 minutes. Cool and frost and chill till ready to serve.
3. To make frosting:
4. Place 1 1/2 cups of Splenda and 1/4 cup of cornstarch into blender. Cover and blend until consistency is very fine powder. Pour into a small bowl. Add 6 tsp of water and stir well. This makes a thick glaze; for a thinner glaze, add more water. To flavor the glaze add any of the following: 1/2 tsp of vanilla extract, 1 drop of maple flavoring, 1 tsp lemon or orange zest or 1/2 tsp of rum flavoring.
Title: Easy Microwave Applesauce
Ingredients:
- 8 apples
- 1/3 water
- 1/4 sugar
- 1 lemon zest
- 1 vanilla extract
- 1/4 ground cinnamon
- 1/4 ground nutmeg
Instructions:
1. In 2-quart microwave-safe dish, combine apples and water. Cover with lid or vented plastic wrap; microwave on HIGH (100%) 12-14 minutes or until apples are tender. (If microwave does not have carousel, rotate dish every 4 minutes). Stir in sugar and choice of flavorings.
2. Microwave on HIGH 3 minutes or until sugar dissolves. Stir and set aside to cool before serving. If finer texture is desired, mash or puree apple mixture and put through a strainer.
Title: Holiday Soft Caramel Corn
Ingredients:
- 3 butter
- 1 honey
- 1/2 sugar
- 1 1/3 vanilla
- 1
Instructions:
1. Pop all of the corn and use two large bowls to lift the popped corn from one bowl to the next (all of the unpopped kernels will remain in the bottom of the original bowl).
2. On medium high, melt the butter, honey and sugar together, creating a smooth caramel. Simmer on a steady boil until the mixture no longer has a granular sugar texture. An easy way to test this is place cold water in a small bowl and drip a bit of the boiling caramel in the bowl. This will cool off the caramel and allow you to test by tasting (I know, terrible that you actually have to continue sampling caramel).
3. Once the caramel is ready, remove from the heat and add the 1 t vanilla (mixture will spatter a bit, stand back). Whisk together until fully combined.
4. Sprinkle the roasted almonds over the popped popcorn and evenly drizzle the caramel over the top. Quickly toss the caramel corn to coat and then pour out on a greased tabletop (simply spray PAM on a clean surface). Allow caramel corn to cool before packaging.
Title: Instant Pot Creme Brulee
Ingredients:
- 1 heavy cream
- 3 sugar
- 2 1/2 vanilla extract
- 1/2 sugar
- 2
Instructions:
1. In a saucepan heat cream until just below boiling.
2. Meanwhile, use a fork to cream the yolks and sugar in a mixing bowl.
3. SLOWLY pour the cream into the egg mixture, using your fork to mix. Try not to whip any air into the custard. Also add the vanilla at this point.
4. Pour into 3 ramekins and cover each with aluminum foil.
5. Place a trivet in your pressure cooker and fill with water to just under the top of the trivet. Place the ramekins on this. If your are doubling this recipe you can stack the ramekins on top of each other.
6. Seal the pressure cooker, bring to pressure, and cook about 9 minutes.
7. Follow your pressure cooker's instructions for a quick release, then remove the ramekins and take off the foil. If any water puddled on the foil make sure you don't dump it into the ramekins.
8. Let custards cool an hour uncovered, then cover with plastic wrap and chill in the fridge at least 4 hours (or up to a few days).
9. Remove plastic wrap, top with a thin layer of sugar, and caramelize with a torch or under the broiler. Don't burn the sugar!
Title: Red Velvet Layer Cake from the America's Test Kitchen
Ingredients:
- 2 cocoa powder
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 buttermilk
- 2 eggs
- 1 white vinegar
- 1 vanilla extract
- 2 unsalted butter
- 12 granulated sugar
- 1 1/2 cream cheese
- 4 unsalted butter
- 2 sour cream
- 10 vanilla extract
- 2 salt
- 1 1/2 confectioners' sugar
- 1/4
- 2
Instructions:
1. ***Cake Recipe***.
2. Adjust an oven rack to the middle position and heat to 350 degrees. Grease, line with parchment or wax paper, and dust with cocoa powder two 9-inch cake pans.
3. Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. In a small bowl, mix 2 tablespoons of the cocoa and red food coloring together to a smooth paste.
4. In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just combined. Beat in the cocoa mixture until the batter is uniform.
5. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the bater into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking (I didn't do this).
6. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.
7. Line the edges of a cake platter with stripes of parchment or wax paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter (before doing this, place a small blob of icing in the center to hold the cake in place). Spread 1 cup of the frosting over the top, right to the edge of the cake. Place the other cake layer on top and press gently to adhere. Frost the cake with the remaining frosting (I did a crumb coat first, then sealed the cake with more icing) and remove the parchment strips from the platter before serving.
8. ***Cream Cheese Frosting***.
9. Beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2-4 minutes.
10. Reduce mixer speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.
Title: Ahhhh - My Favorite Chocolate Cookies
Ingredients:
- 2 1/2 flour
- 3/4 baking soda
- 1 ground cinnamon
- 1 bittersweet chocolate
- 1 unsalted butter
- 1 sugar
- 11 kosher salt
- 1 1/2 vanilla extract
- 1 fleur de sel
- 1
Instructions:
1. Whisk together the flour, cocoa powder, baking soda and cinnamon in a medium bowl.
2. Fill a small saucepan with an inch or two of water and heat over medium heat. Place the coarsely chopped chocolate in a bowl just large enough to cover the top of the saucepan. When the chocolate begins to soften, stir until completely melted, then remove from the heat.
3. Place the butter in the bowl of a stand mixer or a hand-held electric mixer; beat on medium speed until soft and creamy. Add the sugar, salt and vanilla extract; beat for about 1 minute, until incorporated. Reduce the speed to low; add the flour mixture in several increments, mixing after each addition until incorporated; the dough will look crumbly. Then add the melted chocolate in a steady stream. Add the finely chopped chocolate, mixing until just combined.
4. Turn the dough out onto a smooth work surface; divide it into 4 pieces for easier handling. Working with 1 piece at a time, shape the pieces into logs 1 to 2 inches in diameter. Wrap each log in plastic wrap and chill for at least 1 hour (and up to 2 days) to firm the dough for easier slicing.
5. When ready to bake, position oven racks in the middle and upper third of the oven; preheat to 325 degrees. Line 2 baking sheets with parchment paper or silicone liners.
6. Use a sharp chef's knife to cut 1/4-inch rounds of the dough. Because of the chopped chocolate and because the dough is on the dry side, the cookies may crumble at times. If they do, just piece them back together on the baking sheet. Space the slices about 1 inch apart on the baking sheets. Sprinkle them with the fleur de sel. Bake for 5 to 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for 5 to 6 minutes; the cookies will not change much in appearance; they will set as they cool. Do not overbake.
7. Transfer the baking sheets to the stove top (off the heat); let the cookies cool for a few minutes before transferring them to a wire rack to cool completely. Repeat to use all the dough.
Title: Double-Layer Lemon Cake
Ingredients:
- 1 water
- 1 1/4 lemon zest
- 1/3 lemon
- 3
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and lightly flour two 8-inch round cake pans. Set aside.
3. Beat cake mix, water, oil and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy). Stir in lemon zest until fully incorporated.
4. Pour batter evenly into both pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before removing from pans.
5. To make the frosting: In a medium bowl, whip Cool Whip Frosting and 1/4 cup lemon curd until lemon curd is thoroughly incorporated. Set aside.
6. Once cakes are completely cool (rounded tops trimmed flat if preferred), place one cake on your preferred serving dish. (Tip: Protect the bottom of your cake plate from frosting smears by inserting waxed paper triangles just between the cake and plate). Spread 1/4 cup of the lemon curd evenly atop the first layer. Top with the second layer of cake.
7. Frost with lemon frosting. Garnish with twisted lemon slices if desired. Refrigerate until ready to serve. Refrigerate remaining portion.
Title: Almond Crescent Cookies
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 vanilla extract
- 2 all-purpose flour
- 2 1/3 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray several cookie sheets with cooking spray.
3. With a mixer, beat the butter with sugar until light and fluffy.
4. Add vanilla extract and almond extract, beat until incorporated.
5. Stir in the flour and almonds. Work flour mixture into a firm dough.
6. Working with 1 tablespoon of dough at a time, lightly roll and then shape it so the middle is thicker than both ends. Bend dough log into a crescent shape.
7. Place on greased cookie sheets and repeat until all dough is used.
8. Bake 12-15 minutes or until light brown.
9. Sift powdered sugar into a small shallow bowl.
10. While the cookies are still warm , roll the crescents in the powdered sugar.
11. Cool on racks.
Title: Maple Snickerdoodles
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1 1/2 cinnamon
- 1/2 butter
- 1 white sugar
- 1 egg
- 1/4 maple syrup
- 1/2 white sugar
- 1/4
Instructions:
1. Mix the flour, baking powder, baking soda and cinnamon in a bowl.
2. Cream the butter and sugar in another bowl.
3. Beat the egg and maple syrup into the butter and sugar.
4. Mix the dry ingredients into the wet.
5. Mix the white sugar and maple sugar in a small bowl.
6. Roll the dough into 1 inch balls and roll the balls in the sugar mixture.
7. Place the balls on a baking sheet.
8. Bake in a preheated 350F oven until golden brown and cracked on top, about 8-10 minutes.
Title: Lemon Coconut Bars With Cream Cheese Frosting
Ingredients:
- 16 cream cheese
- 1 butter
- 1 powdered sugar
- 8 vanilla
- 1/2 lemon zest
- 2 1/2
- 1
Instructions:
1. Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan.
2. Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly.
3. Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.
Title: Mini Lemon Sandwich Cookies
Ingredients:
- 2 all-purpose flour
- 1 butter
- 1/3 granulated sugar
- 1/4 lemon, rind of
- 1 granulated sugar
- 1/8 powdered sugar
- 3/4 butter
- 1/4 lemon juice
- 1 -3 vanilla
- 1
Instructions:
1. For cookies, combine flour, 1 cup butter, whipping cream, 1/4 cup granulated sugar, lemon peel and lemon extract in medium bowl.
2. Beat 2 to 3 minutes, scraping bowl often until well blended.
3. Divide dough into thirds.
4. Wrap each portion in waxed paper; refrigerate until firm.
5. Preheat oven to 375 degrees. Roll each portion of dough to 1/8-inch thickness on well-floured surface.
6. Cut dough with 1-1/2-inch round cookie cutter. Dip both sides of each cookie in additional granulated sugar.
7. Place 1 inch apart on ungreased cookie sheets. Pierce with fork.
8. Bake 6 to 9 minutes or until slightly puffed but not brown. Cool 1 minute on cookie sheets; remove to wire racks to cool completely.
9. For filling, combine powdered sugar, butter, lemon juice and vanilla in small bowl.
10. Beat 1 to 2 minutes, scraping bowl often until smooth.
11. Tint with food coloring, if desired.
12. Spread 1/2 teaspoon filling each on bottoms of half the cookies; top with remaining cookies.
Title: Maple Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 maple syrup
- 1/2 all-purpose flour
- 3 allspice
- 1/4 ginger
- 1 salt
Instructions:
1. Beat butter and sugar together until light and fluffy.
2. While still mixing, add the egg yolk.
3. While still mixing, slowly drizzle in the maple syrup.
4. In a separate bowl, whisk together the flour, spice/s, and salt. You can use whatever combination of spices sounds good to you, or none at all for a pure maple flavor.
5. Add butter mixture and mix until just combined. The dough will be in loose clumps.
6. Gather the dough in a large ball, cover in plastic wrap and chill dough for at least two hours.
7. Preheat the oven to 350°F Line a few baking sheets with parchment paper.
8. On a floured surface, roll out half the dough to 1/8-inch thickness and cut into desired shapes. Repeat with remaining dough by pushing the scraps back together and re-rolling them out.
9. Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges.
10. Transfer to racks to cool. Cookies will keep in an airtight container for 1 week.
Title: White Coconut Fruitcake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 1 sweetened condensed milk
- 2 sweetened flaked coconut
- 1 golden raisins
- 2 lemon zest
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 vanilla
- 1
- 3 1/2
- 2
- 1/2
- 5
- 1
Instructions:
1. Preheat the oven to 300°F Grease two 8 x 4-inch loaf pans and line them with parchment paper.
2. In a large bowl, cream together the butter and sugar. Add the milk and beat until light and fluffy. In another bowl, combine the coconut, nuts, raisins, candied fruits, and lemon zest. Add 1/2 cup of the flour and mix well. In a separate bowl combine the remaining flour with the baking powder and salt. Add the fruits and the flour mixture to the creamed mixture and stir to combine thoroughly. In another bowl, beat the egg whites until stiff. Fold the whites and vanilla into the batter until well blended. Turn the batter into the prepared pans, spreading it evenly.
3. Bake for 2 hours 15 minutes or until a skewer inserted into the center of the cakes comes out clean. Cool in the pans for 15 minutes. Turn the cakes out of the pans and finish cooling on a wire rack. To keep, wrap in plastic and store for up to 4 weeks. Makes 2 loaf cakes.
4. The Great Holiday Baking Book.B. Ojakangas.
Title: Pecan Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 vanilla
- 2 1/4 flour
- 1/2 baking powder
- 1/2 salt
- 1 pecans
- 6
Instructions:
1. In a large mixing bowl cream together the butter and sugar until light yellow; beat in eggs and vanilla.
2. Mix the flour together in a medium size bowl with baking powder and salt; add the flour mixture a third at a time to the creamed mixture blending well after each addition.
3. Fold in the chopped pecans and with lightly floured hands divide the dough in thirds and shape into logs about 10 to 12 inches in length.
4. Wrap each log in wax paper and refrigerate for 2 hours; slice the rolls of dough ito 1/4 inch slices and place on parchment lined cookie sheets.
5. Bake in a 375 degree oven for 8 to 10 minutes or until browned around the edges.
6. Remove cookies to cooling rack and allow to cool completely. When cool, melt the dipping chocolate in top of a double boiler and dip the cookies into the melted chocolate, place on wax paper to set.
Title: Dolly Varden Cake
Ingredients:
- 1 eggs
- 3 butter
- 3 margarine
- 2/3 water
- 2 maraschino cherry
- 1/4 nutmeg
- 1 ground cardamom
- 1/4 walnuts
- 1/2 currants
- 1/2 citron
- 1/4 coconut
- 2 maraschino cherry
Instructions:
1. Preheat oven to 350°F and grease and flour four 9-inch cake pans.
2. Prepare the batter of the white cake mix, using 3 egg whites, 1/3 cup softened butter, and 1 cup water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
3. Chop maraschino cherries and drain well on paper toweling.
4. Fold into white cake batter.
5. Pour into 2 greased and floured 9-inch cake pans.
6. Bake 20 to 25 minutes, or until done when tested with a toothpick.
7. Let cool briefly in cake pans, then turn out onto cooling rack to complete cooling.
8. Place contents of spice cake mix in bowl. Stir in nutmeg and cardamom.
9. Add remaining eggs, butter, and water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
10. Fold in walnuts, currants and citron; mix well.
11. Pour prepared cake pans.
12. Bake 25 to 30 minutes, or until done when tested.
13. Let cool briefly in pans, then turn out onto cooling rack to complete cooling.
14. When cakes are cool, prepare your favorite fluffy white frosting, making more than enough for just one cake.
15. Put cake together, alternating white and spice layers, with frosting between layers and on top and sides.
16. Sprinkle toasted coconut on top and garnish with whole maraschino cherries.
Title: Portuguese Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 1 lemon zest
- 1/4 lemon juice
- 3 eggs
- 3 flour
Instructions:
1. In large bowl of an electric mixer, beat 1 cup of the sugar and butter until well blended.
2. Add lemon peel and juice; mix to blend.
3. Beat in eggs, 1 at a time, until smooth.
4. Gradually stir in 3 cups of the flour, mixing well. cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days.
5. For easier handling, chill the dough before you form the ring-shaped cookies.
6. Divide dough in half. Cover and chill 1 portion.
7. Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope.
8. Overlap ends of each rope slightly to form a ring.
9. Place rings about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300°F oven until golden, 35-40 minutes.
10. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough.
11. Serve or store airtight up to 10 days.