lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Cheesecake Kuchen
Ingredients:
- 2 1/4 all-purpose flour
- 1 active dry yeast
- 1/2 milk
- 1/2 sugar
- 1/4 butter
- 1/2 salt
- 2 eggs
- 1 cream cheese
- 1 sour cream
- 1/4 sugar
- 1 all-purpose flour
- 1/2 vanilla
- 1 egg
- 1/2 lemon peel
- 1 cherry pie filling
- 1/2 cherry pie filling
- white chocolate
Instructions:
1. Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside.
2. In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour.
3. Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour).
4. Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly.
5. Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.
Title: Pink Meringue Clouds
Ingredients:
- 2 flour
- 2 1/2 salt
- 1 baking powder
- 1/2 sugar
- 3/4 shortening
- 2/3 milk
- 1/4 vanilla
- 1 salt
- 2 sugar
- 1/4 vanilla
- 1/2 vinegar
- 1/2
- 1
Instructions:
1. Combine everything for the cookie dough; chill while preparing meringue.
2. To prepare meringue: Beat egg whites with salt in small bowl until soft mounds (not peaks) form. Gradually add sugar; continue beating until stiff peaks form. (Once you get peaks that stand up, stop. You can overbeat meringue.) Fold in vanilla, vinegar, chocolate chips, and crushed candy.
3. Shape dough into balls using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar.
4. Top each cookie with a rounded teaspoon of meringue. Bake at 325 for 20-25 minute.
Title: Almond Fingers
Ingredients:
- 6 butter
- 1/4 sugar
- 1 vanilla
- 0.5 flour
- 1/2 cinnamon
- 1 salt
- 1/4
- 3
Instructions:
1. Cream butter and sugar.
2. Add egg and beat well.
3. Beat in almond and vanilla.
4. Sift together flour, cinnamon and salt.
5. Add to creamed mixture.
6. Chilling mixture overnight makes for fuller cookies.
7. Take a tablespoon of dough for each cookie shape into fingers and place on greased cookie sheet.
8. Sprinkle with sugar.
9. Bake at 350° for 20 minutes or until pale golden.
10. Cool on rack.
11. Dip one side of cookie in chocolate.
12. Place on waxed paper till set.
Title: Peach Trifle
Ingredients:
- 3 flour
- 1/4 sugar
- 2 milk
- 3 vanilla
- 1 amaretto liqueur
- 4 sugar
- 2
- 4
- 8
- 1
- 2
Instructions:
1. To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
2. Cook, stirring constantly over medium heat until thickened.
3. Remove from heat and stir in the vanilla.
4. Place wax paper directly on surface to prevent a skin forming,cool.
5. To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
6. Pierce the cakes with a fork.
7. Sprinkle 1/2 combined liqueurs and juice over sponge cake.
8. Cover with 1/2 chopped peaches.
9. Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
10. Repeat layers.
11. Top with whipped cream.
12. Decorate with sliced peaches& almonds.
Title: Chocolate Chocolate Cherry Pound Cake
Ingredients:
- 2 dried tart cherries
- 2 unbleached all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 unsalted butter
- 12 granulated sugar
- 3 1/2 eggs
- 5 buttermilk
- 1 1/4 heavy cream
- 1
- 2
Instructions:
1. Cover dried cherries with warm water and set aside to plump.
2. Preheat oven to 325 degrees F. Prepare 12-cup bundt pan (or 2 loaf pans) by brushing lightly with canola oil or cooking spray.
3. Sift cocoa powder, flour, baking powder, and salt in a medium bowl. Set aside.
4. Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Add eggs, one at a time, mixing each one fully before adding another. Scrape down the sides of the bowl with a rubber spatula as needed. Next, add alternating portions of the dry ingredients and buttermilk, one quarter at a time. Remove from the mixer and scrape down the sides.
5. Drain the plumped cherries and set aside 8 for garnish. Add the remainder to the batter. Pour in the chocolate chips and fold the ingredients in with a rubber spatula. Spread the batter evenly into the prepared pan(s). Bake cake on center rack of oven for 1 ½ to 2 hours, then test the center with a skewer to make sure it’s done. Let cool on a wire rack for about an hour.
6. Run a sharp knife around the sides of the pan to release the cake. Place a serving plate, upside down, on top of cooled bundt pan, and invert the pan to remove the cake. Let the cake cool completely. Drizzle chocolate glaze over the top of the cake, allowing the glaze to run down the sides. Top with the remaining plumped cherries and serve. The cake will last for 2 days in an airtight container wrapped with plastic wrap. Store at room temperature.
7. Glaze:
8. Pour cream into a medium saucepan and place over medium heat. As soon as cream begins to boil, turn off the heat and add chocolate chips. Mix constantly with a whisk until chocolate has melted. Let cool slightly.
Title: Heavenly Chocolate Chip Bread Pudding
Ingredients:
- 240 eggs
- 2 caster sugar
- 350 vanilla extract
- 1/4
- 1
Instructions:
1. If your brioche rolls are stale, then move to step 2. If they are fresh, gently toast them in the oven for 2-3 minutes.
2. Preheat oven to 150 degrees Celsius(300 degrees Fahrenheit) for a fan-forced oven. Preheat 170 degrees celsius for conventional oven.
3. Whisk the eggs, sugar, vanilla and cream until the sugar has dissolved.
4. Cut the brioche rolls in half, laying them flat onto a 10x10 inch baking pan/brownie tin. Pour over cream-egg mixture.
5. Cover, then soak for an hour in the fridge, or overnight if you wish.
6. Cover with foil, then place in a water bath. The water should reach about halfway of the tin.
7. Bake for approximately 1 hour.
8. When it has finished baking, if you intend on not having leftovers and serving the day it is made, you can place it under the grill for 2-3 minutes for a crispy, crunchy top. If you will have leftovers, skip this step.
9. Enjoy, and serve with ice cream, syrup, custard, fruit, or whipped cream!
Title: Bruna Kakor (Swedish Cookies)
Ingredients:
- 1 butter
- 1 sugar
- 2 flour
- 1 baking soda
- 2 vanilla
- 2 golden syrup
Instructions:
1. Preheat oven to 350.
2. Beat together butter and sugar.
3. Add all other ingredients and mix.
4. Divide dough into 4 balls.
5. Roll each ball into a 12 inch log and place on ungreased cookie sheets, 2 per sheet.
6. Bake about 15 min until lightly browned. Be careful not to let bottoms burn.
7. Cut into strips with a pizza cutter while still slightly warm.
Title: Chilled Melons Tossed in a Lime and Ginger Rum Sauce
Ingredients:
- 2 1/2 salt
- 1 dark rum
- 3 fresh lime juice
- 2 lime zest
- 1 ginger
- 1 cinnamon
- 1 honeydew melon
- 1 crenshaw melon
- 1 cantaloupe
- 1 seedless watermelon
- 1 fresh blueberries
- 1/2 fresh mint leaves
- 1/2
- 1/4
Instructions:
1. Whisk together the sugar, salt, rum, lime juice, lime zest, ginger, and cinnamon. Set aside.
2. Cut the melons in half and scoop out the seeds; cut into thick wedges and remove rinds. Cut melon into 1/2-inch chunks; transfer to chilled serving bowl.
3. Add blueberries to melon; pour sauce over the fruit. Give fruit a good toss to evenly coat with sauce; cover bowl and refrigerate up to 3 hours.
4. Just before serving sprinkle almonds and mint leaves over fruit.
5. COOK'S TIP: Serve your 'saucy-melon' over some good vanilla ice cream and ENJOY!
Title: Macaroon Angel Cakes
Ingredients:
- 6 cream of tartar
- 1/2 sugar
- 1/3 Splenda sugar substitute
- 1 vanilla
- 1/2 sugar
- 1 Splenda sugar substitute
- 3/4 self-rising flour
- 1/2 baking powder
- 1/2 salt
- 1 1/3 flaked coconut
Instructions:
1. Preheat oven to 300 degrees.
2. In a large mixer bowl, beat the egg whites and cream of tartar until soft mounds form. Gradually add in the 1/3 cup sugar, heating until stiff peaks form. Blend in extracts.
3. Mix together 1 cup sugar and flour (also baking powder and salt if using all-purpose flour). Add to egg white mixture. By hand, fold in gently, but thoroughly. Fold in coconut. (Add food coloring now if you desire).
4. Spoon into paper-lined muffin cups filing to within 1/4 an inch of the top. Bake for 30-35 minutes or until light golden brown and the cake is set. If using the mini muffin liners, bake 20-25 minutes.
5. **NOTE** Cakes may be made ahead and frozen, tightly wrapped, for 2-3 weeks. Allow 2 hours to thaw at room temperature.
Title: Blueberry Grunt
Ingredients:
- 6 fresh blueberries
- 3/4 sugar
- 1 lemon zest
- 1 lemon juice
- 1/2 ground nutmeg
- 1/2 cinnamon
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 unsalted butter
- 1 milk
- 2 French vanilla ice cream
Instructions:
1. Preheat oven to 400°F In a large saucepan, combine blueberries, 3/4 cup sugar, lemon zest, lemon juice, nutmeg, and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes. Place in an 8-cup baking dish.
2. Meanwhile , in a bowl, combine flour, baking powder, remaining 1 tablespoons sugar and salt. Cut in cold butter until mixture resembles coarse oatmeal. Stir in just enough milk, about 1 cup to make a soft dough.
3. Divide dough into 8 equal portions and place them, evenly spaced on blueberry mixture. Bake until biscuits are firm and no longer doughy and blueberries have thickened slightly, 20-25 minutes.
4. To serve, place a biscuit in each serving dish. Spooon blueberries on top and addd a scoop of ice cream on the side.
Title: Vermont Maple Cake
Ingredients:
- 2 all-purpose flour
- 3/4 granulated sugar
- 3/4 brown sugar
- 3 baking powder
- 1 salt
- 1/2 eggs
- 7 water
- 3/4 cream of tartar
- 2 walnuts
- 1/2 real maple syrup
- 1 walnuts
- 1
- 1/2
Instructions:
1. In large bowl of electric mixer, combine flour, sugar, brown sugar, baking powder and salt. Mix until blended.
2. In another bowl, combine oil, egg yolks, water and maple flavoring.
3. Turn mixer onto medium speed and add liquid ingredients. Beat 1 minute.
4. In a large metal bowl (not plastic), beat egg whites until foamy.
5. Add cream of tarter.
6. Whip at high speed until stiff peaks form.
7. Pour egg yolk batter over egg whites.
8. Fold together gently until blended.
9. Fold in nuts.
10. Pour into an ungreased 10-inch angelfood cake pan.
11. Bake at 325F for 55 minutes. Increase temperature to 350°F Bake 10 minutes longer until top springs back when touched.
12. Cool upside down (use a FULL 2 liter soda bottle for this).
13. Remove from pan. Drizzle with glaze.
14. Sprinkle with nuts.
Title: Christmas Shortbread
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1 heavy cream
- 2 vanilla extract
- 1 1/2 orange zest
- 1/2 all-purpose flour
- 2 1/2
- 1/2
Instructions:
1. Preheat oven to 325°.
2. Beat butter in large bowl till light.
3. slowly beat in sugar, egg yolk, cream, vanilla and orange peel.
4. Stir in both flours with heavy wooden spoon.
5. Work with fingers till soft dough is formed.
6. Knead briefly, form into ball.
7. Butter and flour shortbread mold, press dough evenly over surface. Or, if you do not have a mold, butter and flour the underside of a 9-inch round cake pan, press dough evenly over the top, then invert the dough onto a cornmeal-sprinkled baking sheet.
8. Loosening it with a spatula if necessary.
9. Bake till the edges of the shortbread begins to pale golden brown, 40-50 minutes.
10. If baking on baking sheet, remove from oven after first 10 minutes and press lightly in the center with a decorative cutter or butter mold, score into 12 wedges around the pattern using a pastry wheel or serrated knife.
11. Continue to bake till the edges begin to turn golden.
12. Cool on wire rack.
Title: Sooji Halwa (Low Fat/Sugar Version)
Ingredients:
- 1 sugar
- 1/3 water
- 2 1/2 ghee
- 2 canola oil
- 1 cardamom
- 2 -3
Instructions:
1. Add sugar to water and mix well. Keep aside.
2. In a skillet (kadahi) take ghee and sooji and cook for 5 minutes. Add oil/butter and cook for 20 minutes on medium heat, till the sooji turns light brown. With the skillet on the stove, add cardamom powder, then add water-sugar solution slowly, stirring with a spoon and allow the water to evaporate (it would take about 5-7 minute). Garnish with slivered almonds.
3. Garnish with a few grated almond pieces.
Title: Mon Chéri Chocolate Cake
Ingredients:
- 200 butter
- 100 dark chocolate
- 120 light muscovado sugar
- 5 eggs
- 1 vanilla extract
- 200 cake flour
- 1.75 dry yeast
- 1 sea salt
- 12
Instructions:
1. Melt chocolate and butter over very low heat, stirring until completely melted and combined.
2. Remove from heat and stir in sugar.
3. Add eggs and vanilla extract to the chocolate mixture, stirring constantly.
4. Mix the flour with salt and yeast, add to the chocolate batter and mix to combine.
5. Pour the batter into the greased and floured small rectangular baking pan (23x17 cm).
6. Unwrap chocolate pralines and insert them evenly into the batter (each slice of cake should have a chocolate praline in the middle). Bake for 30-35 minutes in the oven preheated to 180°C. Check with a toothpick if done.
7. Allow the cake to cool in the pan, then cut into squares and serve.
Title: Cointreau Chocolate Trifle
Ingredients:
- 2 heavy whipping cream
- 1 Cointreau liqueur
- 2 mandarin orange segments
- 2/3 bittersweet chocolate
- 30
- 2
Instructions:
1. Make & chill Lenotre pastry cream.
2. While pastry cream chilling, cut angelfood cake into thumb-sized chunkes. Sprinkle with 1/3 cup Cointreau. Set aside.
3. Whip cream & add sugar & Cointreau. Beat until stiff peaks develop.
4. Assemble as follows: cake layer, pastry cream layer, orange segment layer, whipped cream layer. Generously grate chilled chocolate onto whipped cream. Repeat layers - finish with whipped cream. Garnish with orange segments & grated chocolate. Chill several hours before serving. Voila!
Title: Sour Cream Cheese Cake
Ingredients:
- 1 graham cracker
- 1/4 sugar
- 1/3 butter
- 3 cream cheese
- 5 eggs
- 1 sugar
- 1 1/2 vanilla
- 1/3 heavy whipping cream
- 4 flour
- 1 sour cream
- 6 sugar
- 1 vanilla
Instructions:
1. Crust - crush grahm crackers and add 1/4 cup sugar and 1/3 cup melted butter. Mix and form crust in bottom of a spring form pan.
2. Filling - Using a mixer, soften cream cheese in large bowl. Add eggs one at a time. Add 1 cup sugar, vanilla, whipping cream and flour. mix until smooth.
3. Pour over crust into spring form pan. Bake 300 degrees for 1 hour. Knife test and adjust cooking time. For creamier crack free cake, wrap springform pan in foil so water can not get in and place in a larger baking pan. Surround with boiling water. Your cooking time will be longer.
4. Topping - mix sour cream, sugar and vanilla until smooth. Cool cake for 15 minutes then spread on topping. Return to oven for 5 minutes.
5. Let cool then refridgerate. Best when served at room tempature. Can top with fruit or just eat it as is.
Title: Favorite Chocolate Cupcakes
Ingredients:
- 3/4 brewed coffee
- 3/4 all-purpose flour
- 1 1/2 cake flour
- 1 baking powder
- 1 salt
- 1/2 sugar
- 1 brown sugar
- 1/2 butter
- 1 eggs
- 2 vanilla extract
- 2
- 1 1/2
Instructions:
1. Heat the oven to 350 degrees. In a medium bowl, whisk together the cocoa and coffee until combined and smooth. Set aside until the mixture comes to room temperature.
2. Meanwhile, in a separate medium bowl, sift together the flours, baking powder and salt. In a small bowl, whisk together the sugars, making sure there are no lumps.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugars until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.
4. With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.
5. Mix in the combined dry ingredients and cocoa mixture, alternating between the two (one-third of the dry, then half of the cocoa, in stages) until both are thoroughly combined, being careful not to over-beat.
6. Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.
7. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made, or can be frozen as soon as they are cooled.
Title: Cream Sugar Frosting
Ingredients:
- 1/4 milk
- 1 brown sugar
- 1/2 butter
- 1 icing sugar
Instructions:
1. In a small casserole, put the milk, the brown sugar and the butter.
2. Let boil for 5 min, taking care that it does not overflow.
3. Take away from heat. Let cool at room temperature.
4. Add the icing sugar all at once and beat with the electric mixer until creamy.
5. Pour over the cooled Green Tomato Cake (105406).
Title: White Chocolate and Raspberry Self-Saucing Pudding
Ingredients:
- 1 plain flour
- 2 baking powder
- 1/2 caster sugar
- 80 white chocolate
- 1 vanilla extract
- 1/2 milk
- 1 egg
- 60 butter
- 1 frozen raspberries
- 1/2 icing sugar
- 2 caster sugar
- 1 1/4 cornflour
- 100 milk
- white chocolate
Instructions:
1. Preheat oven to 180°C
2. Grease a 5-cup capacity, 6cm deep, 20cm ovenproof dish and place on a baking tray lined with baking paper.
3. Sift flour and baking powder into a large bowl and add sugar and chocolate.
4. Whisk vanilla, milk, egg and butter together in a jug.
5. Add to flour mixture and gently stir to combine.
6. Fold in raspberries and then spoon mixture into prepared dish, smooth surface.
7. Make sauce:
8. Combine sugar and cornflour in a bowl and sprinkle mixture over pudding.
9. Combine milk and chocolate in a small saucepan and stir over medium heat until mixture is hot.
10. Pour the mixture over the back of a large metal spoon, over pudding.
11. Bake for 45 to 50 minutes or until a skewer inserted halfway into pudding comes out clean.
12. Dust with icing sugar and serve immediately.
Title: Glazed Kiwi Tart
Ingredients:
- 1 cream cheese
- 1 sugar
- 2/3 vanilla extract
- 1 1/2 heavy cream
- 3 kiwi fruits
- 3 water
- 1/4
- 1
Instructions:
1. To make the pie shell, follow the directions on the package for a one crust pie. Use a fork to thoroughly prick the bottom and sides of the pastry shell and bake pastry according to package directions. Allow to cool.
2. For the filling, combine cream cheese,sugar, vanilla, and heavy cream. Stir until smooth. Spread cream cheese filling in cooled pastry shell.
3. Peel kiwifruit with a paring knife and cut into thin slices. Arrange slices on top of cream cheese filling, overlapping them in circles.
4. To make glaze, combine apricot preserves and water in a small saucepan and heat until preserves melt. Cool slightly, stirring occasionally. Spoon glaze over kiwifruit and chill tart until ready to serve.
Title: Grilled Pineapple Delight
Ingredients:
- 1 pineapple
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 ground cinnamon
- 1/8 ground cloves
- 1 vanilla ice cream
Instructions:
1. Preheat the grill to high.
2. Oil the grate.
3. Cut the rind off the pineapple, leaving the green leaves intact.
4. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact.
5. Trim the core off each pineapple wedge.
6. Have the melted butter in one shallow bowl; mix the sugar,cinnamon and cloves in another bowl.
7. Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess.
8. Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side.
9. Transfer the pineapple wedges to plates or a platter.
10. Serve with ice cream.
Title: Fourth of July Flag Cake
Ingredients:
- 10 3/4 fresh strawberries
- 2 blueberries
- 1 1/3 Cool Whip Topping
- 12
Instructions:
1. Slice one cup of the strawberries and set aside. Halve the remaining strawberries and set aside.
2. Line the bottom of a 12x8 baking dish with the pound cake slices. Top with one cup of the sliced strawberries, 1 cup of the blueberries, then all of the whipped topping.
3. Place strawberry halves and remaining 1/3 cup blueberries on the whipped topping to create a flag design. (Strawberries should make 5 red stripes, blueberries should make a square in the top left corner using about 55-60 blueberries).
Title: Double Chocolate Bread Pudding With Dulce De Leche
Ingredients:
- 2 sweetened condensed milk
- 1 light brown sugar
- 8 sugar
- 1 salt
- 1/2 half-and-half
- 1/2 eggs
- 1/4 instant espresso powder
- 2 vanilla extract
- 1 1/2
- 6
- 1
Instructions:
1. Make dulce de leche: Pour condensed milk into a bowl; set over a pot of simmering water. Cook, stirring occasionally, until sauce is very thick and golden brown, about 2 1/2 hours. Add more water to pot during cooking time, if necessary. Remove bowl; set aside to cool.
2. Make pudding: Butter a 9-by-13-inch baking dish. Spread bread in dish; sprinkle with chocolate. In a bowl, whisk both sugars, cocoa and salt. In a separate bowl, whisk milk, half-and-half and eggs. Dissolve espresso in vanilla; whisk into egg mixture. Whisk egg mixture into bowl with cocoa mixture. Pour over bread cubes. Cover loosely; let stand for 1 hour. Preheat oven to 325°F.
3. Remove cover. Bake pudding until puffed and set in center, 50 minutes to 1 hour. Insert a small knife into center; it should come out clean. Let stand for 10 minutes. Drizzle with dulce de leche and serve with ice cream, if desired.