lumicero/recipes-ing2inst huggingface dataset:
Title: Brandy Tart
Ingredients:
- 250 dates
- 1 boiling water
- 1 bicarbonate of soda
- 100 butter
- 1 sugar
- 1 egg
- 1 1/4 flour
- 1 salt
- 1/2 baking powder
- 1 1/4 pecans
- 3/4 sugar
- 3/4 water
- 1 butter
- 1 vanilla
- 1/2 brandy
Instructions:
1. * To Make Tart:.
2. Sprinkle bicarbonate of soda over the dates. Pour the boiling water over the dates. Leave to cool.
3. Cream the butter and sugar in a mixing bowl. When the butter mixture is light and creamy, gradually beat in the egg.
4. Sift the dry ingredients. Alternately fold the dry ingredients and the date mixture into the creamed mixture, using a metal spoon.
5. Pour into a greased 25 cm pie dish or cake tin.
6. Bake at 180 C (350 F) for 45 minutes until dark brown and done.
7. Prepare the sauce and pour over the hot tart.
8. * To Make Sauce:.
9. Bring the sugar, water and butter to the boil. Remove from the heat and add the vanilla and brandy. Pour the warm sauce over the hot cake and leave to cool.
10. Cut the tart into equal portions.
11. Fill a large piping bag with 1 cup whipped fresh cream.
12. Pipe a large curl of cream on each serving. Add a sprinkling of chopped pecan nuts.
Title: Cocoa Pecan Brownies
Ingredients:
- 1 1/2 butter
- 3 sugar
- 2 vanilla extract
- 3/4 eggs
- 6 all-purpose flour
- 1 1/2 pecans
- 1
Instructions:
1. Preheat over to 350 degrees.
2. Melt butter and sugar together in a 3 quart saucepan. Add vanilla and cocoa and stir well. Remove from heat and let cool slightly.
3. Stir in eggs one at a time. Stir in flour. Fold in pecans.
4. Pour batter into greased 13x9 inch baking pan. Bake 30-35 minutes. Let cool slightly and cut into squares.
Title: Galette Au Beurre (Lyonnaise Style)
Ingredients:
- 2 1/4 flour
- 1 confectioners' sugar
- 1 unsalted butter
- 2 lemon, zest of
- 1 salt
- 1
Instructions:
1. Preheat the oven to 350º F / 180º Celsius.
2. In a large, microwave-safe bowl zap the butter until melted and gradually add the flour, mixing with each bit, until completely blended. Add the salt and blend well, then set aside.
3. In a separate bowl, beat the egg yolks. Put about 1 tablespoons aside for later. Mix the remainder of the egg yolk with the powdered sugar, and beat until the mixture starts to whiten slightly. You wouldn't think this is important, but it is. It doesn't need to bleach, it should just seem a little paler after a few minutes of beating.
4. Combine the two mixtures together and blend with a large wooden spoon. If it seems too crumbly or hard, moisten with the tiniest bit of water. Add the lemon zest.
5. In a buttered cake tin spread out the mixture with the palm of your hand, flattening the top as you go.
6. Using a knife or fork, trace a criss-cross pattern over the galette - just for decoration. :).
7. Finally, brush the egg yolk over the top of the galette to create that lovely golden look.
8. Bake for 45 minutes, remove from the oven. Serve fresh or cool.
Title: Chocolate-Covered Peppermint Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 baking powder
- 1 1/2 salt
- 1/2 egg
- 1 vanilla
- 1 flour
- 2 1/2 shortening
- 24
- 1/4
Instructions:
1. In a stand mixer, beat butter for 30 seconds. Add sugar, cocoa powder, baking powder and salt. Beat until combined, scraping bowl as needed. Beat in the egg and vanilla. Mix in flour, dough will be stiff.
2. Divide dough in half and shape each half into a 10-inch roll. Wrap each roll in waxed paper. Refrigerate about an hour. The dough just needs to be firm enough to slice.
3. Cut rolls into 1/4 inch slices (see note) and place about 1 inch apart on an ungreased cookie sheet. Bake at 375 degrees for 6-8 minutes or until edges are firm. Cool cookies on wire rack.
4. Heat coating ingredients over medium-low heat until melted and smooth.
5. Dip each cookie in chocolate, turning to coat. A thin metal spatula may be used to scrape off excess coating. Place cookies on cookie sheets covered with waxed (or parchment) paper. Chill until set.
Title: Swedish Spritz
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 4 flour
- 1 vanilla
Instructions:
1. Mix ingredients well, chill until dough is firm.
2. Press cookies through a cookie press or roll out into small balls, then flatten into 1 inch rounds.
3. Place cookies on a cookie sheet and bake at 350 degrees until they start to look a bit browned, about ten minutes or so.
Title: Cranberry White Chocolate Shortbread
Ingredients:
- 1 all-purpose flour
- 2 3/4 butter
- 1 dried cranberries
- 1 white chocolate chips
- 2 vanilla
- 1
Instructions:
1. Combine cake mix and flour in mixer type mixing bowl.
2. Add butter and mix well on medium.
3. Add remaining ingredients and mix well.
4. Roll out 1/2 inch thick and cut with round or square 3" cutter.
5. Bake at 350 or 12 minutes or until browned around the edges.
6. Cool and store in a dry place for up to one week.
Title: Egyptian Roses
Ingredients:
- 1/3 shortening
- 1 sugar
- 2 eggs
- 1 rose water
- 2 flour
- 1/2 salt
Instructions:
1. Cream together shortening, sugar, eggs and rose water until light and fluffy.
2. Sift together dry ingredients and stir until sugar mixture.
3. Chill several hours or overnight.
4. Preheat oven to 350 degrees.
5. Roll dough into walnut-sized balls. Place on greased cookie sheets about 2 inches apart and flatten slightly. Make four cuts from edge to near the center evenly around the cookie. Gently pinch each "petal". Pinch and lift and center of the cookie.
6. Sprinkle with colored sugar.
7. Bake until 8 to 10 minutes or until lightly browned on the bottom.
Title: Agave Sweetened Cheesecake
Ingredients:
- 2 1/2 fat free cream cheese
- 1 1/4 flour
- 6 lemon, zest of
- 1 orange, zest of
- 1 eggs
- 6 light sour cream
- 1 real vanilla
- 2 graham cracker crumbs
- 1 coconut oil
- 1 1/2 sugar
- 5
- 1/4
Instructions:
1. Make the crust by mixing the last 2 or 3 ingredients, Put them in the bottom of a greased Cheesecake pan. Roll flat with a tiny roller, I use my pizza crust roller, or tamp down with an ice cream scoop. Put in the freezer.
2. Preheat your oven to 475 degrees.
3. In a large bowl beat the ROOM TEMPERATURE cream cheese, with a mixer until it is very creamy and smooth, with no lumps.
4. Add the agave and the flour, continue to cream with the mixer.
5. Add the fresh grated rinds, if you have none, don't even bother with the dry stuff in a jar. (I save fresh lemon rinds, and some orange ones in a ziploc bag, and FREEZE. Now is where you USE THEM.) Maybe a dab of frozen juice concentrate? Keep mixing.
6. Add the eggs, (the original recipe says to add them one at a time, and mix between, since I'm a rebel) add 2 at a time and mix until well blended.
7. Retrieve the crust, pour the batter in the pan.
8. Bake at 475 degrees for 20 minutes.
9. Bake at 350 degrees for 20 minutes.
10. Bake at 200 degrees for 60 minutes.
11. Turn your oven off with out opening the door and wait 60 minutes.
12. Stir the sour cream and vanilla, only until it is one color.(if you must add the sugar. add it to the sour cream -- ).
13. Spread the mixture over the top of warm cake and bake 5-7 minutes , just until it is set.
14. This bakes in multiples wonderfully, and freezes and shares GREAT. It seems like this takes FOREVER, but it is SO worth it.
15. Optional: Sometimes I make more topping, 12 oz sour cream, and 3 Tbsp sugar.
Title: Chocolate Fondue for the Microwave
Ingredients:
- 8 evaporated milk
- 1/3 marshmallows
- pineapple chunk
- strawberry
Instructions:
1. Take a microwave safe dish or even pyrex measuring cup large enough to hold the fondue ingredients and heat on high for 30 seceonds at a time checking to see if melted my mixing with a spoon each time.
2. You can put the blend in a decorative bowl.
3. Put the dippers out with plates and wooden skewers and enjoy immediately.
Title: Lemon Tiramisu
Ingredients:
- 2 part-skim ricotta cheese
- 1/2 sugar
- 1 salt
- 3 lemons, zest of
- 3 cold water
- 1/3 french-style ladyfinger cookies
- 2
- 6
Instructions:
1. *Variation: For an alcohol free Tiramisu, replace the lemon liqueur with the juice of 2 more lemons, a tsp of lemon oil and enough cold water to make up 1 cup of soaking liquid. Taste and add some sugar if needed to reduced sourness.
2. In a large mixing bowl, with the use of a spatula, mix the cheese, sugar, pinch of salt and lemon zest together well. Taste cheese mix and add more sugar if needed according to taste. Set aside.
3. Strain lemon juice and mix in a small bowl with the lemon liqueur and the water. To start assembling Tiramisu, dip the ladyfinger cookies (one by one) in the liqueur lemon juice mix briefly and then arrange the cookies in the bottom of the serving bowl.
4. After covering the bottom, place the soaked cookies up the sides of the bowl, overlapping slightly if necessary to cover all around the bottom and sides of the bowl. Add all the cheese mix to the bowl and press slightly with spatula. Cover the top of the bowl with the remaining soaked cookies.
5. Cover with wrap and place in the refrigerator to chill for about 2 hours. Once firm, the Tiramisu may be turned over onto a plate to unmold or have the servings scooped from the bowl directly onto plates.
Title: Nutella Spread
Ingredients:
- 2 hazelnuts
- 1 powdered sugar
- 1/4 vanilla
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color.
2. Since the skin is bitter, you’ll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don’t fret if you can’t get off all the skins.
3. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
4. When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.
Title: Apple Cake
Ingredients:
- 4 rome apples
- 5 sugar
- 2 cinnamon
- 4 eggs
- 1 flour
- 1/2 baking powder
- 3 salt
- 3 vanilla
- 1/2 sugar
- 2 1/2
- 1 1/2
Instructions:
1. Mix the 5 tsp sugar with the cinnamon in a bowl. Peel and slice the apples thin and keep mixed in the sugar and cinnamon.
2. Beat together the sugar, eggs, oil, orange juice, and vanilla. Beat until smooth. Then slowly add the flour, baking powder and salt.
3. Put in a greased 10 inch tube pan. First a layer of batter then a layer of apples, keep alternating ending up with batter. Bake at 350 degrees for 1 hour, check at 50 minutes. Check until toothpick comes out almost dry.
Title: Cinnamon Creme Puffs
Ingredients:
- 1/2 caster sugar
- 2 cinnamon
- 1 milk
- 6 unsalted butter
- 1 1/3 plain flour
- 2 eggs
- 3 milk
- 2 sugar
- 4 cornflour
- 6 butter
- 3
- 2 1/2
Instructions:
1. Puffs:
2. Put sugar and cinnamon in a baking tray and combine. Put milk and butter in a medium pan and cook, stirring over a low heat until the butter has melted (do not boil). Add flour and stir until mixture forms a ball. Transfer to a large bowl. Add eggs one at a time, mixing well after each addition until completely combined. Put mixture into a large piping bag fitted with a star nozzle. Heat the oil over a high heat. Pipe blops of mixture into the oil and cook for 2-3 minutes or until the balls float to the top and are golden. Immediately transfer with a slotted spoon to the sugar and roll until well covered.
3. Custard:
4. To make the custard, bring milk to the boil. At the same time, in a separate saucepan, combine yolks, corn flour and sugar together and whisk over a low heat until the milk boils. Add a splash of boiled milk to the yolk mixture and begin to whisk vigorously. Gradually add the rest of the milk, continuing to whisk constantly, until thick and smooth. Remove from heat and immediately scrape the custard into a bowl and place in a basin containing a few inches of cold water. Add the butter in 3-4 installments. Cool.
5. Peirce each cinnamon ball with a knife. You will notice one side of each ball has an air pocket. This is the side to pierce. Fill a piping bag with the custard and pipe into each hole. Serve.
Title: Fudge-Topped Rice Pudding
Ingredients:
- 2 milk
- 1 cooked long-grain rice
- 1/4 sugar
- 2 all-purpose flour
- 1/4 salt
- 2 eggs
- 1/2 vanilla extract
- 1/4 walnuts
- 1 powdered sugar
- 1/8 salt
- 1 1/2 milk
- 1 butter
- 1 1/2 vanilla extract
- 1/4
Instructions:
1. Scald milk in a heavy saucepan and stir in rice.
2. Mix sugar, flour and salt and whisk into the scaled milk. Coo over medium heat, stirring constantly, until thickened.
3. Stir a small amount of mixture into eggs then stir back into saucepan. Cook, stirring constantly, for 1 minute. Add the vanilla. Pour into a shallow 1 1/2 quart buttered baking dish.
4. Bake at 300°for 30 minutes or until a knife inserted near the center comes out clean.
5. Cool slightly before spreading with Fudge Topping.
6. Fudge Topping:
7. Beat 1 cup powdered sugar 1/8 teaspoon salt and 1 1/2 tablespoon milk. Stir in 1 tablespoon softened butter, 1 1/2 oz. unsweetened melted chocolate and 1/4 teaspoon vanilla extract.
8. Beat until blended and of spreading consistency. Spread on top of rice pudding and top with the 1/4 chopped walnuts.
Title: Oatmeal Lace Cookies
Ingredients:
- 1 sugar
- 1/2 unsalted butter
- 1/4 flour
- 1 vanilla extract
- 1/4 salt
- 1 1/2 old fashioned oats
Instructions:
1. Preheat oven to 375.
2. Beat sugar and butter until well blended.
3. Beat in flour, vanilla and salt.
4. Stir in oats.
5. Form into a ball. (See photo).
6. Cover and refrigerate cookie dough 1 hour.
7. Line 2 baking sheets with parchment paper.
8. Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.).
9. Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking).
10. Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo).
11. Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking.
12. Let cookies rest on sheets 1 minute.
13. Using spatula, transfer cookies to a rack and cool completely.
Title: Rhubarb Tiramisu
Ingredients:
- 227 mascarpone cheese
- 3 sugar
- 1/4 maple syrup
- 2 heavy cream
- 3/4 Rhubarb Compote
- 1
- 2
Instructions:
1. In a bowl, whisk mascarpone cheese, sugar, maple syrup and egg yolks with an electric mixer for 2 minutes.
2. With a spatula, incorporate by folding the whipped cream.
3. Cut slices in the cake.
4. In a dessert dish, alternate rhubarb compote, cake, cheese mixture; rhubarb compote, cake and finally cheese mixture.
5. Put in the fridge.
Title: Rizskoch (Hungarian Rice Pudding)
Ingredients:
- 1 rice
- 250 water
- 250 milk
- 1 lemon, rind of
- 100 sultanas
- 6 eggs
- 250 sugar
- 100 butter
- 1 -2 butter
- 50 -60
Instructions:
1. Preheat oven to around 200 degrees celsius.
2. Grease a cake tin with extra butter and breadcrumbs.
3. Boil rice in water and milk mixture until tender.
4. Drain well and add lemond rind.
5. Add sultanas and mix. Allow to cool.
6. Beat egg yolks with sugar and 100 butter until it is a creamy colour.
7. Beat egg whites with vanilla sugar.
8. Combine with rice and egg yolk mixture.
9. Bake in oven for 40-45 minutes or until golden brown and baked through.
Title: Berry Apple Cookie Cobbler
Ingredients:
- 2 frozen mixed berries
- 1 sugar
- 1/3 cinnamon
- 1 1/2 vanilla ice cream
- 1
Instructions:
1. In large bowl, mix berries, pie filling, sugar and cinnamon.
2. Fill ramekins or 8x8x2 baking dishes with mixture.
3. Cover with cookie dough completely and thinly (you can either crumble it or make a whole cookie and place it on top).
4. Bake until cookie crust is golden brown and juices are bubbly, about 45 minutes.
5. Serve warm with ice cream.
Title: The Prospect's Carrot Cake
Ingredients:
- 1 1/4 sugar
- 1 1/2 flour
- 2 baking powder
- 2 cinnamon
- 1 1/2 pumpkin pie spice
- 1 baking soda
- 1 salt
- 1 eggs
- 4 carrot
- 1 pecans
- 1 dark raisin
- 1 sugar
- 3/4 flour
- 1/4 heavy cream
- 1 butter
- 1/4 salt
- 1/4 pecans
- 1 vanilla
- 2 coconut
- 4 cream cheese
- 8 butter
- 1 confectioners' sugar
- 2 vanilla
- 1
Instructions:
1. Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
2. Sift half the dry ingredients into sugar mixture; blend well.
3. Sift in remaining dry ingredients, alternation with eggs; mix
4. well, after each addition.
5. Stir in carrots, pecans and raisins.
6. Pour into lightly oiled 10-inch tube pan.
7. Bake in preheated 325 degree
8. oven about 1 hour and 10 minutes.
9. Cool upright in pan.
10. To make filling.
11. Combine sugar and flour in small heavy saucepan.
12. Gradually stir in cream.
13. Add butter and salt.
14. Cook over very low heat, stirring frequently, until mixture come to just a simmer.
15. (This may take 30 minutes.) Let simmer 2-3 minutes.
16. Remove from heat and cool to lukewarm.
17. Stir in nuts and vanilla.
18. Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
19. To make frosting, toast coconut at 300 degrees for 10-15 minutes or
20. until lightly browned.
21. Cool.
22. Combine cream cheese and butter in food processor or mixer.
23. Add confectioner’s sugar and vanilla and mix until perfectly smooth.
24. Refrigerate if too soft to spread immediately.
25. To assemble, split cooled cake into 3 layers.
26. Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
27. Pat toasted coconut onto sides of cake.
Title: Chocolate Chip Cupcakes
Ingredients:
- 3 1/4 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 7 unsalted butter
- 1 3/4 sugar
- 1 milk
- 2 milk
- 1 pure vanilla extract
- 5
- 2
Instructions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed.
3. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips.
4. Divide batter among muffin cups, filling each 2/3 full.
5. Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
Title: Apple Cake
Ingredients:
- 18 apples
- 14 oatmeal
- 4 cinnamon
- 2 applesauce
- 2
Instructions:
1. Peal, core and dice the apples.
2. Toss together with oats and cinnamon.
3. Add yellow cake mix and stir in applesauce till moist.
4. Place in two 9x11 baking dishes. Bake at 350 for 30 minutes.
Title: Lithuanian Apple Pie
Ingredients:
- 1/2 butter
- 5 cream cheese
- 2 flour
- 2 sugar
- 1/2 lemon, zest of
- 4 -5 butter
- 1 apples
- 2 milk
- confectioners' sugar
- walnuts
Instructions:
1. Mix 1/2 cup butter and cream cheese together. Add flour, sugar and lemon zest. Blend well. Place in fridge overnight.
2. The next day, prepare baking dish (8x8?) by coating it with butter and then sprinkle with some bread crumbs.
3. Divide dough in two. Roll out one-half and place into a baking dish. Spread apples over the dough. Sprinkle a little sugar over them if they are tart. Cover with the other half of the dough. Cu several slits in the pie top for ventilation.
4. Brush top of pie with milk, the sprinkle with confectioners sugar and walnuts.
5. Bake at 350 for 35 - 40 minutes.
Title: Chewy Chocolate Chip Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 1 cake flour
- 1 baking powder
- 1 baking soda
- 1 1/2 butter
- 1 1/4 white sugar
- 1 1/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 2
Instructions:
1. Preheat the oven to 375°F.
2. Sift together the all-purpose flour, cake flour, baking powder and baking soda.
3. In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
4. Beat in the eggs and vanilla, until well blended.
5. Gradually stir in the flour mixture.
6. Add chocolate chips.
7. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
8. Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown.
9. Let cookies cool on the baking sheet before removing to wire racks to cool completely.
Title: Walnut Pie (Karythopitta)
Ingredients:
- 3 flour
- 3 baking powder
- 1 butter
- 1 sugar
- 4 eggs
- 3/4 milk
- 1 orange zest
- 1 ground walnuts
- 2 sugar
- 1 water
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Mix flour with baking powder. In a large bowl, with mixer at medium speed, mix butter and sugar.
3. Then add eggs and beat mixture until light and fluffy. At low speed beat in flour mixture alternately with milk, beating well after each addition. Stir in grated orange peel and walnuts.
4. Lightly grease and flour a 13x9 pan. Pour butter into pan. Bake in oven for about 1 hour. Cool.
5. Meanwhile boil for 5 minutes the sugar, water and lemon juice, pour hot syrup over nut pie. Cool and cut into squares.
Title: Chewy Chocolate Chip Bars
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 1 1/2 vanilla
- 2 eggs
- 1 1/2 flour
- 2 baking powder
- 1 chocolate chips
Instructions:
1. Mix all the ingredients together well except for the chocolate chips.
2. Stir in the chocolate chips.
3. Bake in a 9X13 pan for 25-30 minutes at 350 degrees.
4. I have better results using a metal pan.
Title: Buttercream Frosting
Ingredients:
- 1 butter
- 1 powdered sugar
- 1/3 milk
- 1 vanilla extract
Instructions:
1. BEAT butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy.
2. Add milk, beating until spreading consistency. Stir in vanilla.