lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1/2 baking soda
- 3/4 cinnamon
- 3/4 ginger
- 1/2 allspice
- 1/2 shortening
- 1/2 boiling water
- 1/2 brown sugar
- 1/2 molasses
- 1 egg
Instructions:
1. Preheat oven to 350°.
2. Grease bottom of 8 or 9-inch square pan.
3. Sift flour with salt baking powder soda cinnamon ginger and allspice in mixing bowl.
4. Combine shortening and boiling water.
5. Blend in brown sugar, molasses and egg.
6. Add dry ingredients gradually, mix thoroughly.
7. Pour batter into prepared pan and bake at 350° for 30-40 minutes or until gingerbread springs back when lightly touched in center.
Title: Coffee Souffle
Ingredients:
- 1/2 milk
- 1/4 espresso coffee
- 3 1/2 caster sugar
- 2 butter
- 2 cornstarch
- 2 caster sugar
- 2
- 1
Instructions:
1. Preheat your oven to 180°C/350°F - place an oven tray in the oven and let this heat up too. When it comes to cooking your soufflés place them on this heated tray to ensure they maximise their exposure to heat, which will in turn, help them rise.
2. Prepare the moulds:.
3. Butter your moulds using upward strokes - this helps to guide your soufflé to the heavens. Then drop a spoonful of caster sugar into the mould, start tilting and turning the mould to ensure it's completely coated. Remove any excess sugar.
4. Prepare the custard:.
5. Place the milk, coffee and sugar into a small saucepan - stir to dissolve the sugar and let come to a near boil. Set to one side.
6. Place the butter in a saucepan over a gentle heat - allow to melt before adding the cornflour. Whisk until smooth before adding the milk mixture. Continue to whisk until thickened then remove from heat.
7. Allow to cool slightly before adding the egg yolks - it's most important to stir vigourously at this stage as you don't want to cook the eggs. You should have a thick glossy mixture.
8. Set this aside to cool.
9. Prepare the egg whites:.
10. Whisk the egg whites until soft peak forms then add the extra tablespoon of caster sugar - continue whisking until glossy.
11. Make the soufflé.
12. Place a quarter of the egg-white mixture into the cooled custard and stir well to slacken the mix. Add the remaining egg whites and gentle fold in trying to keep as much air in the mix as possible.
13. Spoon this into your moulds - filling about three-quarters full. Use your finger to create an indentation between the edge of the mould and the filling - this helps to concentrate the rise.
14. Place on the oven tray and cook for about 10 minutes - actually cooking time will depend on the size of the moulds used. Keep the oven light on so you can check on their progress without opening the door.
Title: Brown Sugar Peanut Butter Cookies
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1/4 brown sugar
- 1/2 sugar
- 1/2 creamy peanut butter
- 1 crunchy peanut butter
- 1/2 vanilla extract
- 1/4 egg
- 1 1/2 baking soda
- salt
- flour
Instructions:
1. Cream butter, sugars and peanut butter.
2. Add vanilla and eggs, beat until fluffy.
3. Stir in soda and salt.
4. Mix in flour until a stiff dough forms.
5. Shape into walnut-sized balls.
6. Place on lightly greased cookie sheets.
7. Press with a fork to flatten.
8. (Criss-cross) Bake at 375 degrees for 10 to 12 minutes or until light golden brown.
Title: Grandmothers of Sils Apple and Yogurt Cake
Ingredients:
- 2 1/4 flour
- 1 1/4 baking powder
- 4 eggs
- 1 1/4 sugar
- 1 lemon yogurt
- 1/4 light olive oil
- 1/2 apples
- 3 confectioners' sugar
- creme fraiche
Instructions:
1. position oven rack in the center of the oven, preheat to 350.
2. butter and flour a 9 inch springform pan.
3. sift the flour and baking powder together in a bowl.
4. place the eggs and sugar ina large mixing bowl and using an electric mixer, beat until fluffy and pale yellow, about 1 minute.
5. beat in yogurt and liqueur until completely smooth.
6. working in batches, beat in the sifted flour, alternating it with the olive oil.
7. gently but thoroughly fold in apples.
8. scrape batter into the prepared springform pan, tap it on a counter to level the batter, then smooth the top with an offset spatula.
9. bake the cake on the center rack until the top is golden, a cake tester or toothpick inserted in the center comes out clean, and the cake springs back when you touch it, 55 to 65 minutes.
10. let the cake cool on a rack.
11. run a thin knife around the side of teh cake to loosen it.
12. remove the side and the bottom of the pan, then place the cake on a cake platter.
13. (can be baked up to 3 days ahead).
14. wrap loosely in plastic till ready to use.
15. serve the cake sprinkled with confectioners' sugar, accompanied by creme fraiche, if desired.
Title: Chocolate Candy Bar Dessert
Ingredients:
- 2 butter
- 1/2 cream cheese
- 1 granulated sugar
- 1/4 Cool Whip
- 1 milk
- 1
- 2
- 3
Instructions:
1. Combine crumbs and butter. Press firmly onto bottom of 13x9-inch baking pan. Chill.
2. Mix cream cheese and sugar until smooth. Gently stir in 1/2 of the whipped topping. Spread evenly over crust. Sprinkle chopped candy bars over cream cheese layer.
3. Prepare pudding mixes witr 3 cups milk as directed on package. Pour over candy bar layer. Let stand 5 minutes.
4. Spread remaining whipped topping over pudding layer.
5. Refrigerate at least 2 hours. Garnish with additional chopped candy bars, if desired. Cut into squares. Store leftovers in refrigerator.
Title: Chocolate Meringue Recipe
Ingredients:
- 1/4 cocoa powder
- 1 1/4 sugar
- 6 salt
- 1
Instructions:
1. Preheat oven to 300 degrees F.
2. Sift the cocoa powder through the finest strainer you have, to eliminate any lumps. Thoroughly combine it with 1/4 cup of the sugar. Set aside.
3. Pour the egg whites into a clean, dry bowl. Begin by whipping them with a mixer set on medium speed.
4. Add the salt and allow the egg whites to whip until they are whip, opaque and begin to hold a soft peak, 2 or 3 minutes. Increase the speed to high and pour in the remaining sugar (1 cup) in a very slow stream. This should take about 2 minutes.
5. The egg whites should retain a dull appearance. If they become shiny, you are adding the sugar too quickly, it is melting fast and the meringue is losing air. By the time you have added the sugar (1 cup), the egg whites should be very stiff, but not dry and separated.
6. With a rubber spatula, fold in the sugar and cocoa mixture, scattering it over the egg whites in three or four additions. Fold quickly but gently to retain as much air as possible.
7. Proceed immediately to the piping or shaping of the meringue before it has a chance to lose air from standing.
8. Bake for 30 minutes. The meringue needs to set quickly before the fat in the cocoa breaks down the meringue, making it fall. Rotate the pan so it bakes evenly.
Title: Cookie Kisses
Ingredients:
- 1
- 36
Instructions:
1. Preheat oven to 350°F.
2. Cut dough into 9 slices; cut each slice into 4 pieces.
3. Form each piece of dough into a ball.
4. Place a ball of dough into each cup of a MINI muffin tin.
5. Push a chocolate kiss into each ball of dough.
6. Bake 10-12 minutes.
7. Let cookies cool in pan 15 minutes before removing.
Title: Banana Poppy Seed Cake
Ingredients:
- 2 1/4 cake flour
- 1/4 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 2 buttermilk
- 3 bananas
- 3/4 butter
- 6 brown sugar
- 3/4 white sugar
- 3/4 vanilla
- 2 eggs
- 3 poppy seed
- 1/3
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking pan (set oven rack to second-lowest position).
3. In a bowl sift both flours, baking soda and salt together; set aside.
4. In another small bowl mix the buttermilk with the mashed banana; set aside.
5. Cream the butter, oil, both sugars and vanilla together until fluffy (about 3-4 minutes).
6. Add in the eggs, one at a time to the creamed mixture, beating well after each addition.
7. Add in the banana/buttermilk mixture; beat until combined.
8. Add in the poppy seeds.
9. Add in the flour mixture to the creamed mixture with a wooden spoon ONLY until combined (do not over mix!).
10. Transfer batter to prepared baking pan.
11. Bake for about 30-35 minutes, or until cake test done.
12. Frost with favorite cream cheese frosting or dust with powdered sugar.
Title: Chocolate Sandwich Cookies
Ingredients:
- 2 butter
- 1 eggs
- 2 butter
- 1/2 cream cheese
- 1 vanilla extract
- 1 powdered sugar
- 1
- 3 -4
Instructions:
1. Preheat your oven to 350 degrees F.
2. In a large mixing bowl, combine the cookie ingredients.
3. Roll dough into 1 1/2 inch balls (ping pong ball-size) and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
4. Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
5. Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
6. Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla (or peppermint extract and green food coloring, if using). Gradually add the powdered sugar and mix until smooth.
7. Frost the underside of a cookie and place another cookie on top.
8. Wrap individually in plastic wrap and store in the refrigerator.
Title: Rocky Road Cake
Ingredients:
- 1 rocky road ice cream
- 2 eggs
- 3 marshmallow cream
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 9x13-inch pan (I like to use my glass casserole dish).
3. Place about 2 1/2 cup ice cream in microwave-safe dish then melt in microwave.
4. You may need to add more to get it to 2 cups melted ice cream.
5. Combine cake mix, melted ice cream and eggs; mix on low speed for 1 minute.
6. Scrape down the sides of the bowl and mix on medium another minute or two until well blended.
7. Pour into pan and bake 30-35 minutes or until you can press on the top and it springs back slightly.
8. You don't want it to rise so much that it cracks, you'll have a dry cake.
9. Set on rack until cool or almost cool.
10. Heat the jar of hot fudge.
11. Pour half of the hot fudge onto cake and spread out.
12. Let it soak into the cake.
13. Microwave the marshmallow cream a TINY bit to loosen it up (10-20 seconds).
14. Pour onto the cake and spread out.
15. Drizzle the rest of the hot fudge over the marshmallow cream in stripes, zig zags or swirls.
16. Sprinkle nuts to garnish.
17. Cook time does not include cooling time.
Title: Yummy Scrummy Carrot Cake
Ingredients:
- 6 light brown sugar
- 1/2 eggs
- 3 carrots
- 3 raisins
- 3 orange, zest of
- 1 self-raising flour
- 6 bicarbonate of soda
- 1 ground cinnamon
- 1 nutmeg
- 1/2 confectioners' sugar
- 6
- 2
Instructions:
1. Preheat the oven to 350°F
2. Oil and line the base and sides of an 7in square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
3. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
4. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
5. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
6. Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream.
7. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
8. Serve in slices.
Title: Butterscotch Mousse
Ingredients:
- 1 instant pudding mix
- 1 1/2 nonfat milk
- 1 1/2 Cool Whip Lite
- 1 raisins
- 1 coconut
- 1 walnuts
Instructions:
1. Beat milk & pudding mix til thick.
2. fold in rest of ingredients & serve immediately or refrigerate til ready to serve.
3. wonderful with Pepridge Farms Chessmen cookies.
Title: Brown Sugar Shortbread
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 apple pie spice
- 1/8 pumpkin pie spice
- 2 1/4 salt
- all-purpose flour
- granulated sugar
Instructions:
1. Preheat oven to 350.
2. Line a cookie sheet with parchment paper and set aside. (I skipped this step and found it unnecessary. I just sprayed my pans with nonstick cooking spray.).
3. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
4. Add brown sugar, apple pie spice, and salt.
5. Beat until combined, scraping side of bowl occasionally.
6. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
7. Shape dough into 1 inch balls.
8. Place balls 2 inches apart on prepared cookie sheet.
9. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar.
10. Flatten each ball of dough, imprinting the pattern.
11. Bake in a preheated oven for 12 to 15 minutes or until lightly browned.
12. Transfer cookies to a wire rack and let cool.
Title: Nana Mae’s Oatmeal Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 1 3/4 flour
- 1/2 salt
- 1 baking soda
- 2 oatmeal
- 1 raisins
- 1 chocolate chips
Instructions:
1. Cream butter & sugars well -- till light and flufy.
2. Add eggs & vanilla. Mix well.
3. Add flour sifted with the salt and soda.
4. Add oats & raisins.
5. Drop by teaspoons onto a GREASED cookie sheet.
6. Bake at 350 degrees 12 - 15 minutes. (Less if you like soft cookies).
Title: Scottish Shortbread
Ingredients:
- 1 butter
- 1 all-purpose flour
- 2 1/2
Instructions:
1. Pre heat oven to 275.
2. Cream butter in large bowl.
3. Add sugar and mix well.
4. Add flour gradually, kneading dough on work surface.
5. When dough no longer sticks to surface, roll out 1/4 inch thick.
6. Cut into shapes with cookie cutter.
7. Arrange cookies on ungreased cookie sheet.
8. Bake 45 to 50 minutes or until cookies are lightly browned.
Title: Cinnamon Sugar Vanilla Wafers
Ingredients:
- 1 1/2 sugar
- 1 butter
- 2 margarine
- 1 eggs
- 2 vanilla extract
- 3 baking powder
- 2 all-purpose flour
- 1 milk
- sugar
Instructions:
1. Mix 1 1/2 cup sugar and butter in large mixer bowl; cream with electric mixer until light and fluffy.
2. Beat in eggs and vanilla extract. Gradually add baking powder to sifted flour and sift again.
3. Gradually add to the butter mixture, mixing well; stir in the milk and combine well.
4. Cover and chill at least 2 hours.
5. Preheat oven to 400° and lightly grease cookie sheets; set aside.
6. Lightly flour your work surface and sprinkle with 1 tablespoon sugar.
7. Roll cold dough to 1/8-inch thickness and cut with 2-inch cookie cutters.
8. Place 1 inch apart on cookie sheets; sprinkle with cinnamon sugar.
9. Bake 6-8 minutes. Remove from sheets and place cool on wire racks.
Title: Edith's Boiled Icing
Ingredients:
- 4 flour
- 1 milk
- 1/2 margarine
- 1/2 butter
- 1 shortening
- white sugar
Instructions:
1. Whisk milk and flour together. Boil and stir until smooth and creamy and thickened.
2. Set aside and cool.
3. Cream together remaining ingredients and beat well.
4. Add cooled mixture and beat until smooth and creamy.
5. Cooking time includes cooling time.
Title: Super Easy Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 vanilla extract
- 1 flour
- 1
Instructions:
1. Combine ingredients in mixer bowl until blended
2. Shape into small balls and place on ungreased cookie sheet
3. Beat egg white slightly with fork. Dip fork in egg white and lightly press cookie. Sprinkle with additional sugar. Bake 8 to 10 minutes at 350°F.
Title: Coconut Pie - Miss Big's
Ingredients:
- 1 1/2 sugar
- 2 butter
- 2 flour
- 2 eggs
- 1 milk
- 1 coconut
Instructions:
1. Mix eggs and sugar.
2. Melt butter and add with other ingredients.
3. Pour in uncooked pie crust.
4. Cook 10 minutes at 425 degrees in a preheated oven.
5. Turn the oven down to 350 degrees and bake until set.
Title: Lemon Blueberry Sauce
Ingredients:
- 1 cornstarch
- 1/3 sugar
- 2 fresh blueberries
- 2 frozen blueberries
- 2 water
- 2 lemon juice
- 2 lemon zest
- 1/8 vanilla
- salt
Instructions:
1. In a small saucepan, whisk together the cornstarch and sugar.
2. Stir in 1 cup of the blueberries, water, lemon juice, zest, vanilla and salt.
3. Cook the mixture over medium heat for 4-5 minutes, until thickened.
4. Stir in the remaining blueberries and cook for 2 minutes.
Title: Vanilla Backyard Bugs And/Or Sweet Rides Cakelets
Ingredients:
- 2 1/4 all-purpose flour
- 1 3/4 sugar
- 2 baking powder
- 3/4 baking soda
- 1 salt
- 1 butter
- 1 sour cream
- 4 eggs
- 1 vanilla extract
- 1/4 water
- 1/4 sugar
- 1 sugar
- 2 vanilla extract
Instructions:
1. Have all ingredients at room temperature. Position rack in the lower third of oven and preheat to 350F for Sweet Rides car cakelet pan, or preheat to 375F for Backyard Bugs cakelet pan. Brush pan with unsalted vegetable shortening and lightly flour; tap out excess flour ~ or brush with vegetable shortening AND then spray with baking spray that contains flour!
2. Stir together flour, sugar, baking powder, baking soda and salt in the bowl of electric mixer.
3. In a separate bowl whisk together the melted butter, sour cream, eggs and vanilla until combined.
4. Pour butter mixture into flour mixture and beat with electric mixer on the loweest speed until the dry ingredients are moistened (15-20 seconds). Scrap down the sides of the bowl, increase the speed to medium and beat for 30 seconds.
5. Spoon HALF THE BATTER into the prepared pans, dividing evenly and filling each well to within 1/2 inch of the rim ~ DO NOT OVERFILL! Tap the pan firmly on the counter top to release any air bubbles.
6. To ensure good detail on the cakes, spread the batter so it is slightly lower in the center of the wells.
7. For the Backyard Bugs cakelet pan, bake in a preheated oven at 375F for about 18 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Backyard Bugs pan ~ one recipe makes 16 cakelets!
8. For the Sweet Rides cakelet pan, bake at 350F for 18-20 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Sweet Rides pan ~ one recipe makes 16 cakelets!
9. OPTIONAL GLAZE: In a small saucepan over medium heat, combine the water and sugar and heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla. Using a pastry brush, brush cooled cakes with the glaze ~
10. DECORATIONS: Be creative and use piped frosting on cakelet edge details, dust with powdered sugar, or sprinkle cakes with colored sugar and/or non-perils while glaze is wet.
Title: Cinnamon Swirl Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1 eggs
- 1/2 sugar
- 4 cinnamon
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease or spray bundt cake pan.
3. Mix ingredients from cake mix through eggs together and beat well.
4. In a separate small bowl, mix sugar and cinnamon together.
5. Sprinkle a small amount of sugar and cinnamon mixture in the bottom of the bundt pan.
6. Pour one-third of the batter in the bundt pan.
7. Sprinkle cinnamon sugar mixture over the batter,.
8. Pour one-third of the batter in the bundt pan.
9. Sprinkle cinnamon sugar mixture over the batter,.
10. Pour one-third of the batter in the bundt pan.
11. Sprinkle cinnamon sugar mixture over the batter,.
12. Take a butter knife and swirl through the batter to distribute the cinnamon sugar into the batter.
13. Bake for 50 minutes or until a toothpick comes out clean.
14. Let cake stand in pan to cool 10 to 15 minutes and then turn out onto a plate. You can dust with powdered sugar if desired.
Title: Chocolate Syrup Swirl Cake
Ingredients:
- 1 butter
- 2 sugar
- 2 vanilla
- 3 eggs
- 2 3/4 flour
- 1 1/4 baking soda
- 1/2 salt
- 1 buttermilk
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or a 10" tube pan.
2. In a large bowl, beat butter, sugar, and vanilla until fluffy.
3. Add eggs and beat well.
4. Combine flour, 1 t. baking soda, and salt in a small bowl. Add alternately with buttermilk to butter mixture, beating until well blended.
5. Measure 2 cups of batter into a small bowl. Stir in 1/4 t. baking soda and Hershey's syrup.
6. Pour vanilla batter into prepared pan. Pour chocolate batter over. Swirl with a toothpick or knife.
7. Bake for 60-70 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.
Title: Hot Fudge Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 6 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla extract
- 2 brown sugar
- 1 hot water
- 1 ice cream
- 1 3/4
Instructions:
1. In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt.
2. Stir in the milk, oil and vanilla until smooth.
3. Spread in an ungreased 9-in. square baking pan.
4. Combine brown sugar and remaining cocoa; sprinkle over batter.
5. Pour hot water over all; do not stir.
6. Bake at 350 degrees for 35-40 minutes.
7. Serve warm.
8. Top with whipped cream or ice cream if desired.
Title: Chocolate Sandwich Cookies With Vanilla Cream Filling
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 sugar
- 1 1/2 unsalted butter
- 5/8 egg
- 1 unsalted butter
- 1/4 vegetable shortening
- 1/4 confectioners' sugar
- 2 vanilla extract
- 2
Instructions:
1. Cookies:.
2. Preheat oven to 375 degrees.
3. In the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar.
4. While mixing on low speed, add the butter, then the egg. Beat or process until the dough is thoroughly blended and massed together.
5. Drop rounded teaspoons of batter onto parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little.
6. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Sit the cookie sheets on a rack to cool.
7. Vanilla Cream Filling:.
8. Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended.
9. Turn the mixer speed to high and beat for 2-3 minutes more, until fluffy.
10. To assemble, place teaspoon size blobs of filling onto the tops of half of the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.