lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Cobbler
Ingredients:
- 1 baking mix
- 2 eggs
- 2 cinnamon
- 1 water
- 1 butter
- 6
Instructions:
1. Preheat oven to 375
2. Place butter in cake pan
3. Place baking mix, eggs, cinnamon, and water in a mixing bowl.
4. Mix till well blended
5. Pour over Butter
6. Spoon peach pie filling to place evenly
7. Bake 45 minutes or till done.
8. Top will have crisp areas mixed with soft
9. Serve immediately
10. Top with Vanilla Ice Cream or Cool Whip if desired.
Title: Princess Chocolate and White Chocolate Mousse
Ingredients:
- 2 heavy cream
- 6 white chocolate
- 6 chocolate
- 1/4 sugar
- 5 Amaretto
- 1/4 heavy cream
- 1
Instructions:
1. Bring the cream to a boil, reduce to a simmer and stir in the white chocolate until it has melted.
2. Whisk the egg yolks and sugar together well until the eggs have become lightly frothy and the sugar dissolved.
3. Whisk the cream and chocolate into the eggs and return to the stove.
4. Add the amaretto and cook over a moderate heat, stirring continuously, until the mixture thickens to coat the spoon well. Do not boil.
5. Cool to room temperature.
6. Whisk the remaining cream to a stiff peak. Carefully fold the whipped cream into the white chocolate mixture.
7. Cover the mousse with plastic wrap and refrigerate.
8. To make the Chocolate Mousse, simply substitute the 6 ounces of white chocolate with 6 ounces of chocolate.
Title: Far Breton
Ingredients:
- 1 butter
- 1/2 flour
- 1 sugar
- 4 salt
- 2 eggs
- 2 rum
- 1 butter
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F; generously grease a 10-inch baking pan with butter (2-quart capacity).
2. In a large bowl, combine flour, sugar, and salt; stir and make a well in the center.
3. Add eggs and whisk until the batter is smooth.
4. Stir in the rum, milk, and melted butter.
5. Arrange the prunes in the bottom of the baking dish; pour batter on top of the prunes.
6. Bake until golden and the custard is set, about 35 minutes.
7. Serve in wedges, sprinkled with confectioners' sugar; enjoy warm.
8. If you are really ambitious, flip it out of the baking dish like a flan.
Title: Fastest Fudge Cake or Cupcakes
Ingredients:
- 1 all-purpose flour
- 6 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 8 brown sugar
- 1 1/4 eggs
- 2 vanilla extract
- 1 hot water
- 1/2 unsalted butter
- 5 sugar
- 3/4 salt
- 2/3 heavy cream
- 1/8 vanilla extract
- 3/4
- 1
Instructions:
1. Grease a 8-inch square or 9-inch round pan or put 12 cupcake papers in a cupcake pan and one extra in a custard cup.
2. Preheat the oven to 350 degrees F.
3. To make the cake, whisk the flour, cocoa, baking soda and salt together. Sift only if the cocoa remains lumpy, set aside. (I sifted it through a fine strainer as I combined it with the wet ingredients in step 5).
4. In a large bowl, combine the warm melted butter and brown sugar. Add the eggs and vanilla and stir until well blended.
5. Add all of the flour mixture at once.
6. Using a rubber spatula or wooden spoon - stir only until all the flour is moistened.
7. Pour the hot water over the batter all at once.
8. Stir only until the water is incorporated and the batter is smooth.
9. Scrape the batter into the pan (or cupcakes - to do that efficiently I scrape the batter into a 4 cup measuring cup and then easily pour it into the cupcake liners.
10. Bake until a toothpick inserted in the center of the cake comes out clean. Cake - 25 to 30 minutes, cupcakes 17 - 22 minutes. Cool the cake in the pan on a rack for about 10 minutes before unmolding. To unmold, slide a slim knife around the edges of the cake to release it from the pan. Invert the cake. Turn the cake right side up and cool completely on a rack before frosting the top and sides. Or cool the cake in the pan and frost only the top. Cupcakes can cool in the pan and remove & frost when cool.
11. While the cake cooks, make the FAST FUDGE FROSTING:.
12. In a medium saucepan, melt the butter.
13. Stir in the sugar, cocoa, and salt.
14. Gradually stir in the cream.
15. Heat, stirring constantly, until the mixture is smooth and hot but not boiling.
16. Remove from the heat and stir in the vanilla.
17. Cool until thickened to the consistency of frosting(takes a while at room temp - try putting in fridge to speed up, but watch it!) or use as a warm glaze or sauce.
18. Store leftover frosting in the refrigerator.
19. Rewarm gently in the microwave before using.
Title: Easy and Delicious Frosting
Ingredients:
- 2 vanilla
- 1
Instructions:
1. Place crisco, eagle brand milk and vanilla inches.
2. a mixing bowl.
3. Beat on medium/high speed.
4. Until light and fluffy.
5. Enough to frost a 9x13" cake.
Title: Peanut Butter Oat Bran Cookies
Ingredients:
- 1/2 margarine
- 1/2 white sugar
- 1/2 brown sugar
- 1 eggs
- 1/2 peanut butter
- 1/2 vanilla
- 1 flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Mix melted margarine with sugars.
3. Add egg (or whites); mix well.
4. Stir in peanut butter and vanilla; beat until smooth.
5. Add remaining dry ingredients; mix well.
6. Drop by teaspoons onto ungreased cookie sheet.
7. Bake 10-12 minutes or until golden brown.
Title: Apricot Upside-Down Cake
Ingredients:
- 30 butter
- 1/2 brown sugar
- 1 flour
- 2 1/4 sugar
- 1 1/2 baking powder
- 3 1/2 salt
- 1 butter
- 1/2 milk
- 1 vanilla
- 1 1/2 eggs
- 3
Instructions:
1. Preheat oven to 350 Degrees.
2. Melt 1/2 cup butter in saucepan.
3. Pour butter into lightly greased 9 X 13 inch baking pan.
4. Add brown sugar to the melted butter and spread evenly in bottom of the pan.
5. Place apricot halves in bottom of pan.
6. Cake:
7. Combine dry ingredients in mixing bowl.
8. Add softened butter, milk and vanilla.
9. Beat on medium speed for 2 minutes.
10. Add eggs and beat 2 more minutes.
11. Pour cake batter over apricots and spread evenly.
12. Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
13. When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
14. Invert cake onto a plate and Enjoy!
Title: Quick and Easy Stump Hole Cake
Ingredients:
- 1 oleo
- 1/2 eggs
- 2 cream cheese
- 8 powdered sugar
- 1 pecans
- 1/2
Instructions:
1. Mix cake mix, margarine and 1 egg well; add pecans.
2. Press into a 13x9-inch pan.
3. Beat cream cheese, powdered sugar and 1 egg; pour over top of cake mix.
4. Bake at 350°F for 30 minutes.
Title: Gingersnap Pears
Ingredients:
- 4 canned pears
- 1 all-purpose flour
- 1 1/2 walnuts
- 1/3 butter
- 1/4
Instructions:
1. Place pears in a large bowl.
2. Sprinkle with flour and toss lightly to coat.
3. Divide among 8 - 8 OZ custard cups.
4. Combine the gingersnaps, walnuts and butter.
5. Sprinkle over pears.
6. Place custard cups on baking sheet.
7. Bake at 350 degrees for 15-20 minutes or until heated through.
8. Serve with vanilla icecream or plain with a dallop of whip cream on top.
Title: Strawberry Cream Puff Kabobs
Ingredients:
- 18 strawberries
- 12 butter
- 2 margarine
- 1
- 6
Instructions:
1. Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
2. In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on high about 30 seconds or until melted. Squeeze bag to mix melted chips.
3. Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.
Title: Maltesers Cream Aust Ww 4 Points
Ingredients:
- 2 low-fat vanilla yogurt
- 1 orange zest
- 1/2
- 200
- 1
Instructions:
1. Place the Maltesers in a plastic bag and roughly crush using a rolling pin.
2. Whisk the egg white until stiff then, using the same beaters or whisk, whisk in the cream until firm.
3. Fold in the egg white and yogurt into the cream.
4. Stir through the crushed Malteasers and spoon into 4 dishes.
5. Sprinkle with the orange zest and chill until ready to serve.
Title: Vegan Pumpkin Tart With Pecan Crust
Ingredients:
- 3/4 pecan halves
- 3/4 rolled oats
- 3/4 whole wheat pastry flour
- 1/2 ground cinnamon
- 1 salt
- 1/4 canola oil
- 3 real maple syrup
- 1 soymilk
- 1/4 arrowroot
- 1 cornstarch
- 1/2 pumpkin puree
- 1 real maple syrup
- 1 1/2 ginger
- 1/2 ground cinnamon
- 1/4 salt
- 1/8 nutmeg
- ground cloves
Instructions:
1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish.
2. In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool.
3. Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top.
4. Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.
Title: Fortune Cookies
Ingredients:
- 2 sugar
- 1/3 butter
- 4 flour
- 1/2 salt
- 1/4
- 1/2
Instructions:
1. You will also need: 2 1/2 x 1/2-inch fortune strips.
2. Preheat oven to 350°F.
3. Grease a cookie sheet thoroughly.
4. Whip the egg whites on low speed until light and foamy.
5. Blend in the sugar and continue to beat until soft peaks form.
6. Pour in the melted butter, flour, salt, and extracts; mix until well combined.
7. Drop a tablespoon of the batter onto the prepared cookie sheet.
8. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds.
9. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove.
10. Because you must work quickly to shape these cookies, bake just 3 at a time.
11. Bake for about 5-8 minutes or until the edges are a light golden color.
12. Remove the cookies with a spatula and place on a work surface.
13. Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle.
14. Bend the edges up toward each other to make a crescent.
15. Drag the crease across the rim of a small measuring cup, with the ends facing down.
16. Cool in mini muffin tins to hold shape until crisp.
17. Repeat with remaining batter.
Title: Chocolate Chunk Pecan Cookies
Ingredients:
- 1 margarine
- 3/4 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 6 pecans
- 3/4
Instructions:
1. Cream margarine, brown sugar, granulated sugar, egg and vanilla in mixing bowl on medium speed until light and creamy.
2. In a separate bowl combine flour, baking soda and salt.
3. Add to creamed mixture, beating on low speed until blended.
4. Stir in remaining ingredients.
5. Drop dough by spoonfuls onto a greased baking sheet.
6. Bake at 375'F for 9-12 minutes, or until light and golden.
7. Cool and enjoy!
Title: Lemon Curd Cupcakes
Ingredients:
- 1 1/3 water
- 1/3 eggs
- 1/3 confectioners' sugar
- 3
- 1
- 1/3 - 1/2
Instructions:
1. Heat oven to 350º.
2. Line mini cupcake pans or regular cupcake pans with cupcake liners (I also sprayed some Pam over the liners and the tops of the pan).
3. Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
4. Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
5. Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
6. Remove pans from oven and place pans on wire rack to cool for 5 minutes.
7. Then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
8. Prepare Lemony Cream.
9. Place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
10. Stop beating and add the sugar.
11. Beat again until stiff peaks form.
12. With a spatula, gently fold in the lemon curd.
13. Use right away or chill for up to 8 hours before using.
14. Frost cupcakes with the lemony cream covering the top of the cupcake completely.
15. Top with slivered strawberries or raspberries or blueberries if desired.
16. Store in the refrigerator for up to 3 days.
Title: The Sweetest Grilled Cheese Sandwich
Ingredients:
- 6 mascarpone cheese
- 2 butter
- 2
- 8
- 1/4
Instructions:
1. Combine the raspberry preserves and mascarpone cheese, mixing lightly.
2. Butter one side of each slice of bread. Place 4 slices, buttered side down on your work surface. Spread the mascarpone mixture on the bread. Lay the Brie slices over the mixture and sprinkle with the chocolate chips. Top with remaining slices of bread, buttered side up.
3. Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 2-3 minutes until the undersides are golden brown. Watch carefully because egg bread burns easily.
4. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2-3 minutes until the undersides are well browned. Remove the cover, turn the sandwiches over and press firmly with the spatula once gain. Cook for 1 minute or until cheese has melted completely. Remove from pan and let cool 2-3 minutes. Cut in half and serve.
5. NOTE: If you have a sandwich maker with a heavy lid, it will not work well with these sandwiches. The filling is too creamy and will end up oozing out.
Title: Chocolatey Cocoa Pudding
Ingredients:
- 3 cornstarch
- 3 sugar
- 2 milk
- 2 vanilla extract
- 1
Instructions:
1. In a small saucepan, combine cocoa, cornstarch and sugar until thoroughly mixed.
2. Add milk and stir until no lumps remain.
3. Stirring constantly, bring to a boil over medium heat.
4. The pudding will suddenly thicken near the boiling point.
5. After it thickens, cook for 1 more minute.
6. Remove from heat and stir in vanilla.
7. Pour into small bowls or cups.
8. Refrigerate for 2 hours.
Title: Prevention Magazine's Blueberry Crisp
Ingredients:
- 4 blueberries
- 1/2 sugar
- 2 Splenda granular
- 2 cornstarch
- 1/2 fresh lemon juice
- 1/2 rolled oats
- 1/4 flour
- 2 brown sugar
- 6 walnuts
- light butter
- margarine
Instructions:
1. Preheat oven to 375 degrees. Coat a 1 quart casserole with non-stick spray.
2. In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole.
3. In the same bowl, mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in the butter until the mixture resembles cornmeal. Sprinkle over the blueberry mixture.
4. Bake 45 minutes or until the crisp is lightly browned and bubbling.
Title: Chocolate Lulus
Ingredients:
- 3 unsalted butter
- 4 brown sugar
- 1/2 unbleached flour
- 1 1/2 baking soda
- 1/2 salt
- 2 black pepper
- 1 white pepper
- 1/4 egg
- 1 vanilla extract
- 1 granulated sugar
Instructions:
1. Preheat oven to 350-degrees.
2. Chop chocolate into pieces, and melt together with butter in microwave, just a couple of minutes (stir well when removing).
3. Add brown sugar and stir until well-mixed: let stand.
4. Sift together flour, baking soda, cocoa, salt and pepper; set aside.
5. In large bowl, beat egg and vanilla just to mix.
6. Add the chocolate mixture (which may or may not be hot) and stir to mix.
7. Add the dry ingredients and stir just to mix.
8. Place granulated sugar in shallow bowl.
9. Form dough into teaspoon or so sized balls, rolling between palms of hands.
10. Drop balls into granulated sugar; roll well to coat, and place on lined cookie sheet, about 2 inches apart.
11. Using a fork, flatten each cookie down slightly with tines.
12. Bake for about 12 minutes; cookies should be semifirm around edges and still somewhat soft in centers.
13. They will crisp as they cool.
14. Do not overbake.
15. Store in airtight container.
16. Repeat with remaining dough.
Title: Bakery Style Vanilla Cupcakes With Vanilla Buttercream
Ingredients:
- 1 1/2 self-rising flour
- 1 1/4 all-purpose flour
- 1 butter
- 2 sugar
- 4 eggs
- 1 milk
- 1 vanilla extract
- 1 butter
- 2 -3 powdered sugar
- 2 1/2 vanilla extract
- 1 salt
- 1 -3 milk
Instructions:
1. Cupcakes.
2. Preheat oven to 350 degrees F.
3. Line muffin tins with cupcake papers.
4. In a small bowl, combine the flours. Set aside.
5. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
6. Add the sugar gradually and beat until fluffy, about 3 minutes.
7. Add the eggs, 1 at a time, beating well after each addition.
8. Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
9. With each addition, beat until the ingredients are incorporated but do not over beat.
10. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
11. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
12. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
13. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
14. Icing.
15. Beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy.
16. Add 2 cups of the powdered sugar and blend well with the butter.
17. Add more sugar, if needed, to adjust for taste. (I find that 2.5 cups is perfect).
18. Add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. Make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture.
19. If your frosting is too thin, add more sugar.
20. If your frosting is too thick, add milk/cream 1 Tbsp at a time.
21. I like to use 2 Tbsp milk for a thicker frosting to pipe on cupcakes, and 3 Tbsp milk for a slightly smoother frosting to frost a cake.
Title: Snickers Caramel Apples
Ingredients:
- 6 granny smith apples
- 2 water
- 1
- 2
- 6
Instructions:
1. Wash apples and dry thoroughly.
2. Stick the wooden sticks into the bottom of each apple.
3. Combine the caramels and water in a large glass container (approximately large enough to hold 4 cups) for 1-2 minutes in the microwave.
4. Stir occasionally until smooth.
5. Layer the bottom of a large cookie sheet with waxed paper.
6. Dip each apple in caramel mixture and ensure it is thoroughly coated, rolling it in the mixture.
7. Place on waxed paper and refrigerate for 10 minutes or until set.
8. Chop snickers up into medium to small bits, and spread out on waxed paper.
9. Place milk chocolates in the microwave for about 15 seconds to melt.
10. Stir until smooth.
11. Dip apples into the chocolate (may dip half or the whole apple).
12. Roll apple in the snickers bits.
13. Refrigerate until firm.
14. *Can substitute M&M's, peanuts, coconut, mini chocolate chips etc. for the snickers
Title: Grandma's Sweet Potato Dish
Ingredients:
- 3 sweet potatoes
- 1 sugar
- 1/2 salt
- 1/2 vanilla extract
- 2 eggs
- 1/4 margarine
- 1/2 milk
- 1/2 flour
- 1 brown sugar
- 1 pecans
- 1/4 margarine
Instructions:
1. Combine sweet potatoes, sugar, salt, vanilla, eggs, margarine and milk in a large mixing bowl.
2. Blend well.
3. Pour into a vegetable oil-sprayed 9"x13" pan.
4. Combine all topping ingredients in a medium bowl.
5. Stir well with wooden spoon or spatula until all ingredients are well incorporated.
6. Sprinkle over top of sweet potato mixture.
7. Bake in preheated 350 degree oven for 30-35 minutes, or until top is golden brown.
Title: Eggnog Latte Cupcakes
Ingredients:
- 4 cake flour
- 2 baking powder
- 2 baking soda
- 1 1/2 salt
- 1 unsalted butter
- 2 sugar
- 2 vanilla
- 4 eggs
- 1 3/4 dark rum
- 1/4 mascarpone
- 1 ground coffee
- 8 confectioners' sugar
- 2
- 1/4
- 2 -3
Instructions:
1. The Cake:
2. Preheat oven to 350°F and line twenty-four 1/2-cup muffin cups with paper liners.
3. Into a bowl, sift together flour, baking powder, baking soda, and salt.
4. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla.
5. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in eggnog and rum until just combined.
6. Add flour mixture in 3 batches, beating until just combined after each addition.
7. Bake for approx 20 minutes.
8. The Frosting:
9. Whip up whipping cream in mixer until soft peaks begin to form.
10. Fold in mascarpone, coffee extract, and coffee grinds.
11. Then while mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting.
Title: Chocolate Almond Teas
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 2 water
- 1 vanilla
- 1/4 salt
- 1 flour
- 1/2 confectioners' sugar
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Combine butter, sugar, water, vanilla, and salt and beat till creamy.
3. Add the flour and almonds and mix well.
4. Add the chocolate morsels.
5. Drop by rounded teaspoonfuls on ungreased cookie sheet.
6. Bake at 350 F for 12 minutes.
7. Roll while warm in confectioners' sugar.
Title: Faux Apple Pie
Ingredients:
- 4 granny smith apples
- 1 lemon juice
- 1/2 all-purpose flour
- 1/2 oatmeal
- 1/2 brown sugar
- 1/4 cinnamon
- 1 salt
- 5 butter
- 1/2 pecans
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly butter round pie plate or cake pan.
3. Slice each apple into quarters, and then each quarter into thirds so you have nice size slices.
4. Place the apples in a bowl and sprinkle with lemon juice (or brandy) and set aside.
5. In another bowl, mix flour, oatmeal, brown sugar, cinnamon, and salt.
6. Pinching or rubbing with fingers, work the butter into the dry mixture until crumbly mixture is formed.
7. Lightly mix in the nuts of your choice.
8. Layer apples into prepared pan. Cover the apples with the crumble mixture and bake about 40 minutes, until top is brown and apples soft.
9. Serve and enjoy! Try it with vanilla ice cream!