lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Apple Turnovers
Ingredients:
- 3 puff pastry
- 2 apples
- 1/2 cinnamon
- 1 brown sugar
- 1/4 raspberries
- 1 powdered sugar
- ice cream
Instructions:
1. Cook chopped apples, cinnamon, brown sugar and orange juice together in a saucepan for approximately 5 minutes or until apple is softened slightly.
2. Fold through raspberries and allow to cool.
3. Cut each strip of puff pastry in half and lay one of the halves in sandwich maker.
4. Top the halves of pastry with apple filling, and place other pastry half on top of each and close sandwich maker.
5. Cook until golden on the outside, about 3 minutes.
6. Turn out filled pastry and trim edges to neaten.
7. Dust with icing sugar and serve with whipped cream or ice-cream.
Title: Yeti Baked Alaska
Ingredients:
- 1/2 ice cream
- 2 ice cream
- 2 caster sugar
- 2 water
- 2 cream of tartar
- 4 icing sugar
- 1 sugar
- 1/3
- 1
Instructions:
1. Make the cake mix according to pack instructions, adding the blue and purple sprinkles to the raw batter.
2. Bake in a 7” round cake tin that has been greased and lined with baking parchment and leave to cool on a wire rack.
3. Double line the base of a 2-pint glass bowl with plastic wrap, leaving the edges quite long so that you can get the ice cream out easily.
4. Leave the purple ice cream to soften slightly and then spoon it into the bottom of the bowl. Smooth over and then put into the freezer for 2 hours to set firmly. Repeat with the blue layer-which should come to the top of the bowl approximately.
5. When the cake has cooled down, trim around the edge so that it fits the bowl exactly and press it down onto the ice cream. Put back in the freezer.
6. Using the fondant, make a face for the Yeti and set aside. Brush with water and sprinkle over the sanding sugar.
7. Stir the caster sugar and water in a small pan fitted with the sugar thermometer, until dissolved. Heat gently until the mixture starts to thicken and turn yellow (240F).
8. Whisk the egg whites and cream of tartar to soft peaks and slowly drizzle in the hot syrup, whisking constantly until the mixture is stiff and glossy. Spoon into a piping bag fitted with a large round nozzle.
9. Remove the ice cream from the freezer and upturn it onto a serving plate. Remove the plastic wrap and stick the face onto the side of the ice cream. Pipe the yeti’s fur all over in long spikes. Return to the freezer until ready to serve.
10. Just before serving, brown the meringue lightly with a Brule torch.
Title: Fantastic Gingersnaps
Ingredients:
- 4 flour
- 1 ginger
- 4 baking soda
- 2 ground cinnamon
- 1 1/2 shortening
- 2 sugar
- 2 eggs
- 1/2 molasses
- 1 salt
Instructions:
1. Mix dry ingredients.
2. Mix shortening and sugar.
3. Add beaten eggs and molasses.
4. Combine with dry ingredients.
5. Roll in one inch balls.
6. Roll in sugar.
7. Place on greased cookie sheets about an inch apart.
8. Bake 375F 10 minutes.
9. Keep in tightly covered container for a soft cookie.
Title: Custard Style Yogurt Nonfat, Sugar Free
Ingredients:
- 1 sugar-free fruit-flavored gelatin
- 1 boiling water
- 3 nonfat plain yogurt
- 1/3 Splenda granular
Instructions:
1. Place gelatin in a large bowl.
2. Add boiling water, stirring until gelatin is completely dissolved.
3. Whisk in yogurt and sucralose.
4. Pour into eight 1/2 cup containers and chill.
Title: Strawberry Mallow Dessert
Ingredients:
- 1 fresh strawberries
- 1 sugar
- 1/2 miniature marshmallow
- 1/4 sour cream
Instructions:
1. place strawberries in a bowl and sprinkle with sugar.
2. stir.
3. let stand for 5 minutes.
4. add marshmallows and sour cream.
5. stir to coat.
6. spoon into dessert dishes.
Title: Pear-Cranberry Shortcake
Ingredients:
- 2 all-purpose flour
- 1/4 granulated sugar
- 2 baking powder
- 1 ground cinnamon
- 1/4 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 currants
- 1/2 raisins
- 1/3 milk
- 1 sour cream
- 2 egg
- 1/3 butter
- 1/4 brown sugar
- 3 ground nutmeg
- 1/2 ground cardamom
- pears
- apples
- fresh cranberries
Instructions:
1. Lightly grease an 8x8x2-inch square baking pan. Set aside.
2. FOR SHORTCAKE:
3. In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt.
4. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs.
5. Stir in currants.
6. Combine milk, sour cream and egg; add to flour mixture.
7. Stir just to moisten.
8. Spread the dough in prepared pan.
9. Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.
10. Cool in pan for 10 minutes.
11. Remove from pan.
12. FOR THE TOPPING:
13. In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined.
14. Add pears. Cook, uncovered, for 5 minutes, stirring occasionally.
15. Add cranberries.
16. Cook, uncovered, for 3 minutes more or until cranberries pop.
17. Remove from heat.
18. Let stand for 5 minutes.
19. Serve the shortcake warm topped with fruit mixture and whipped dessert topping.
Title: Gingerbread With Cider Sauce
Ingredients:
- 2 cake flour
- 1/2 golden brown sugar
- 1 ground ginger
- 1 1/2 baking soda
- 1/2 salt
- 1/2 dark molasses
- 1/2 unsweetened applesauce
- 6 egg
- 1 boiling water
- 1/2 sugar
- 2 cornstarch
- 2 unsweetened apple cider
- 2 fresh lemon juice
- 1 crystallized ginger
- 2 powdered sugar
Instructions:
1. Make cake:
2. Preheat oven to 350°F Spray 10-inch-diameter Bundt pan (12-cup capacity) with vegetable oil spray.
3. In medium bowl, whisk together flour, sugar, ginger, baking soda and salt.
4. In large bowl, whisk together molasses, applesauce, oil and egg. Add dry ingredients and stir until well blended.
5. Whisk in 1/2 cup boiling water.
6. Pour batter into prepared pan (batter will fill only half of pan).
7. Bake until cake begins to pull away from sides of pan and tester inserted near center comes out clean, about 35 minutes.
8. Transfer to rack and cool in pan 30 minutes. Invert cake onto platter and cool to lukewarm, at least 15 minutes.
9. Dust cake with powdered sugar. Cut into 12 wedges. Serve warm or at room temperature with sauce.
10. Make sauce:
11. Whisk sugar and cornstarch in heavy small saucepan to blend.
12. Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat.
13. Whisk in lemon juice and ginger.
Title: Tortilla Snowflake Cookies or Decorations
Ingredients:
- 8 flour tortillas
- 1/4 butter
- 1 powdered sugar
Instructions:
1. Preheat oven to 425 F.
2. Set out baking sheets lined with parchment paper.
3. Take one tortilla at a time and place between 2 slightly damp paper towels.
4. Place in the microwave on HIGH for about 20 seconds, just to soften.
5. Fold tortilla in half, then fold in half again- it should now be a triangle.
6. Using small very sharp scissors, cut out holes like you would for a paper snowflake- but don't cut on the fold lines or it will fall apart.
7. Unfold and it will have a pretty design.
8. Set unfolded snowflake onto the baking sheet and process with the next tortilla, until all are cut.
9. Brush each side lightly with butter(you may not need it all), bake 5 minutes, then flip over and bake another 3-5 minutes until golden and crisp.
10. While these are baking, set out a sheet of wax paper on your counter, then top with a wire rack.
11. Have a sifter ready to fill with the powdered sugar.
12. As soon as the tortillas come out of the oven, set them on the wire rack and dust with the powdered sugar to coat.
13. Let cool completely, then dust again right before serving.
14. If you like, you can tie a ribbon through one of the holes to hang these decoratively.
Title: Peachy Tapioca Pudding
Ingredients:
- 1 egg
- 1/3 sugar
- 3 quick-cooking tapioca
- 1/8 salt
- 2 3/4 milk
- 3/4 vanilla extract
- 1
Instructions:
1. In a 2 ½-quart sauce pan, combine egg, sugar, tapioca, salt and milk. Let stand 5 minutes.
2. Cook over medium heat, stirring constantly until mixture comes to a full boil and is slightly thickened, about 6-8 minutes.
3. Remove from heat and add vanilla.
4. Cool, fold in peaches and chill.
Title: Emz Chocolate Wizz Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1 1/2 milk
- 1/2 eggs
- 1/2 - 1 butter
- 2 margarine
- 50 malt vinegar
- 1 baking soda
- 2 vanilla essence
- 1 -2 salt
- 1 white chocolate chips
- 1/2 - 1
Instructions:
1. Put all ingredients into food processor (except choc chips/nuts), if food processor is small you may need to wizz in two batches.
2. Wizz for 2-3 minutes.
3. Stir in chocolate chips/nuts with a spoon.
4. Pour mixture into a 8-10 inch tin, lined on the bottom with lightly greased sides.
5. Bake in pre heated oven at 180 degrees C for approx 1 1/4 hours (when cake is pricked through with a wooden skewer and comes out clean).
6. Remove from oven and allow to stand for a few mins before turning onto a cake rack.
7. allow to cool and frost with your favorate icing or whipped cream and berries,alternativly dust with icing sugar.
8. Delishious on its own or with youghurt and fruit / icecream / custard.
9. Enjoy!
Title: Eggnog Snickerdoodles(Cook's Country)
Ingredients:
- 2 1/2 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 16 unsalted butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 1/2 confectioners' sugar
- 1/2 ground nutmeg
- 1/2
Instructions:
1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°F Line two baking sheets with parchment paper. Combine flour, cream of tartar, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
2. SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball repeat, placing balls 2 inches apart on prepared baking sheets. Using measuring cup that's been greased on the bottom, press each ball to 1/2-inch round. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
3. DUST COOKIES Combine confectioners' sugar and nutmeg in small bowl. Using fine-mesh strainer, dust cookies with spiced sugar. (Cookies can be stored in airtight container at room temperature for 3 days.).
Title: Cherry Dream Cookies
Ingredients:
- 4 butter
- 6 margarine
- 1/2 icing sugar
- 1/4 vanilla
- 1 salt
- 1 1/2 flour
- 6 baking powder
Instructions:
1. Cream butter and sifted icing sugar in a medium/large bowl.
2. Add vanilla and cream it in.
3. Sift dry ingredients (salt, flour, baking powder) in a separate bowl, then stir them in to the butter mixture.
4. Add chopped cherries and mix well with spoon or fork.
5. Roll teaspoons of dough into balls and place on lightly greased cookie sheet.
6. Press into cookie shapes with floured fork.
7. Bake at 350 degrees until golden.
Title: Cherries in the Snow Trifle! " Fourth of July Version"
Ingredients:
- 1 reduced-fat cream cheese
- 2 Cool Whip
- 2 cherry pie filling
- 2 cherry brandy
- 1 blueberries
- 1/4
- 1
Instructions:
1. Tear up the angelfood cake. You want 8 cups. (I carefully tear the outside brown edges of.).
2. Beat the soft cream cheese with 1 teaspoons Almond extract.
3. Fold in the Cool Whip.
4. Combine the cherry pie filling with half the cherry brandy (Kirschwasser) if using.
5. To assemble: In your triffle dish 3 layers of each.
6. 1/3rd aprox. of the Angel Food pieces. Sprinkle with some opt. cherry brandy.
7. Next a layer of cherry pie filling.
8. Next 1/3rd of the cream cheese mixture. Cover with blueberries.
9. Repeat 2 more times.
10. I decorate the top with some saved out cherries in the center with a ring of blueberries around them. And a few small flags in the center. Refrigerate several hour or overnight.
11. You can make this more figure friendly by using. sugar free angel food Cake,sugar free Cool- Whip, and More Fruit Pie Filling! :-0.
Title: Gluten Free Chocolate Bonbons
Ingredients:
- 18 powdered sugar
- 1/2 butter
- 1/2 vanilla extract
- 1/2 butter
- 1/2 powdered sugar
- 1
- 1/2
- 1/3
- 1
Instructions:
1. Make cake mix according to the box's instrucions. Remove from oven and allow to completely cool.
2. In a large bowl, crumble the entire cake.
3. In a saucepan, melt the butter and add the powdered sugar, the jelly, cocoa poweder, and vanilla. Continue to stir until thorougly mixed and melted.
4. Pour the chocolate mixture over the crumbled cake and stir well.
5. Roll into individual balls. When I make these, I keep them on the smaller side and come up with about 60 balls.
6. Begin to prepare your dipping chocolate. In a medium size sauce pan, combine the butter and chocolate chips and add the powderd sugar. Stir on med/low heat until completely melted. You don't want to have the heat too high or it may burn the chocolate, you just need it warm enough to melt it. If your stove is on the hotter side, then keep it on low to melt it. You may need to add some more butter by tablespoons if the chocolate is not smooth enough. When I made the dipping chocolate it came out a very smooth and glaze like mixture.
7. Using 2 large soup spoons dip the individual balls in and completly coat the ball and lay them on a sheet pan covered with wax paper. These take about 10 minutes to set on the wax paper and be ready to chill. Chill for at least 2 hours before serving.
Title: Super Easy Strawberry Shortcake
Ingredients:
- 6 strawberry
- 1 sugar
- 2/3 heavy whipping cream
- 2 sugar
- 1 vanilla extract
- 1
- 1/4
Instructions:
1. Filling.
2. Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
3. Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
4. Place strawberry mixture in refrigerator for 1 hour to chill.
5. Whipped cream.
6. In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
7. Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.
Title: Lemon Pudding
Ingredients:
- 2 milk
- 2 sugar
- 1/2 all-purpose flour
- 4 lemons, rind of
- 2 eggs
- 4 lemon
Instructions:
1. Preheat oven to 350°F Mix all ingredients except egg whites and beat until smooth. Beat egg whites until stiff and fold into mixture.
2. Place in greased 12 x 8 x 2-inch casserole dish. Place casserole, uncovered, in pan containing 1 inch of hot water and bake 50 minutes. Cool and garnish with lemon knots. Serves 6-8.
3. The Dinah Shore Cookbook.
Title: Upside Down Strawberry Shortcake
Ingredients:
- 4 mini marshmallows
- 1 frozen sliced strawberries
- 1 strawberry Jell-O gelatin dessert
- 1/2 Crisco shortening
- 1/4 butter
- 1 1/2 sugar
- 3 eggs
- 1 flour
- 2 1/4 baking powder
- 3 salt
- 1/2 half-and-half
- 1 milk
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. Sprinkle the 4 cups of mini marshmallows on the bottom of the prepared baking pan.
4. In a bowl, combine the frozen strawberries and jello gelatin powder; set aside.
5. To make the cake: in a bowl, cream together the Crisco shortening, butter and sugar for about 2 minutes.
6. Add in eggs and almond extract; beat for about 3-4 minutes.
7. In a small bowl, combine the flour, baking powder and salt.
8. Add to the creamed mixture alternately with the half and half cream; mix well until combined.
9. Pour over the marshmallows in the pan.
10. Spoon the strawberry mixture over the batter (don't worry about any bare spots!).
11. Bake for 45-50 minutes.
12. Cut in squares and serve with whipping cream of Cool Whip topping.
13. Delicious!
Title: Peanut Butter Gravel Balls
Ingredients:
- 1 1/2 oatmeal
- 1 1/2 honey
- 1/2 vanilla
- 1/2 dates
- 1
- 1/2
Instructions:
1. In a small bowl, microwave peanut butter and honey together until peanut butter melts (10 seconds at a time is best since microwaves differ).
2. Add vanilla to peanut butter and honey mixture and stir until combined.
3. In a large bowl, combine grape nuts, oatmeal, and dates.
4. Stir in peanut butter mixture until well mixed (this will be difficult but worth it!)
5. Using wet hands, form into 1" - 1 1/2" balls.
6. Place balls in a plastic bag or bowl and refrigerate 1-2 hours until firm.
Title: Grand Marnier Petits Fours
Ingredients:
- 1/3 unsalted butter
- 1/4 powdered sugar
- 3 orange zest
- 1/2 Grand Marnier
- 1 light corn syrup
- 1 water
- 1 Grand Marnier
- 3 powdered sugar
- 1 angelica
- 2 eggs
- 3 vanilla extract
- 1/2 all-purpose flour
- 1 butter
- 3/4
- 2
Instructions:
1. Trim edges of cake and cut into two 10-inch long strips.
2. TO MAKE GRAND MARNIER CREAM, combine butter, powdered sugar and orange peel in a medium bowl and beat until soft and smooth. Add egg yolk and Grand Marnier in small amounts until thoroughly blended. If mixture separates, place in a bowl set in warm water, and whisk with a fork until smooth. Chill until cream will hold a shape.
3. Spread top of cake with Grand Marnier cream. Place remaining cream in a piping bag with a star tube and decorate cake. Chill cake until cream is hard. Cut each strip of cake into 10 pieces. Place cakes on a wire rack set over a jelly roll pan. Spoon icing over cakes.
4. TO MAKE ICING, cook corn syrup and water in a medium saucepan until corn syrup has melted and water is just bubbling. Stir in Grand Marnier and powdered sugar. Remove from heat and beat until smooth. Reheat until tepid. If icing is too thick, add 1 teaspoon of water. Tint icing with yellow food coloring. Spoon icing over cakes. Let stand until icing is set. Decorate with angelica strips. Makes 20 petits fours.
5. TO MAKE GENOISE: Preheat oven to 350°F Grease and flour bottom and sides of a 14 inch x 10 inch baking pan. Shake out excess flour.
6. Combine eggs and sugar in a medium mixing bowl. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted. Remove from heat and add vanilla. Continue beating until mixture is almost cool. Fold flour into egg and sugar mixture. Mix in butter.
7. Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks.
8. Chocolates & Petits Fours.
Title: Fudge Brownies
Ingredients:
- 1/2 butter
- 1 butter
- 1 sugar
- 1 vanilla
- 2 eggs
- 3 all-purpose flour
- 1/2
- 3
Instructions:
1. Cream butter, sugar, and vanilla.
2. Add eggs.
3. Then carefully stir in cocoa and flour (stir slowly, they like to puff and make a mess!).
4. Bake in greased 8x8 pan (glass works best) for 25 minutes @ 350*.
5. NOTE: Instead of the cocoa powder and extra T butter, you can use 2 squares bitter baking chocolate.
Title: Ryzogalo or Greek Rice Pudding
Ingredients:
- 1 1/4 water
- 3/4 short-grain rice
- 2 1/2 granulated sugar
- 3/4 cornstarch
- 3 3/4 ground cinnamon
- 3
- 1/2
Instructions:
1. In a saucepan, combine rice & water. Bring to boil, then turn heat down to low & cook 10 minutes, stirring frequently with wooden spoon.
2. Warm milk & stir into rice along with half the sugar [NOTE: If your preference is for a less-sweet pudding, consider reducing the 3/4 cup to 2/3 cup, then use HALF OF THAT at this time]. Cover & continue to cook over very low heat for 20 minutes or until most of the liquid has been absorbed, stirring occasionally.
3. Dissolve cornstarch in as little cold water as possible (about 2 tablespoons, but make sure it is FULLY dissolved) & add to rice.
4. Continue to stir briskly, simmering for a full 5 minutes, then remove from heat, & set aside, covered, for 10 minutes.
5. Whisk egg yolks with the last half of the sugar, then add to rice mixture, stirring with wooden spoon until very well blended (to thicken & to prevent yolks from cooking separately).
6. Set aside to cool in the saucepan or in individual serving dishes.
7. Serve at room temperature, sprinkled with cinnamon.
Title: Ma's Banana Nut Cake
Ingredients:
- 2 sugar
- 4 bananas
- 1 sour cream
- 2 flour
- 1/4 butter
- 2 eggs
- 2 baking soda
- 1/2 - 1 walnuts
Instructions:
1. Cream sugar and butter.
2. Add bananas and eggs, stir well.
3. Add sour cream.
4. Sift flour and baking soda and add.
5. Mix in nuts.
6. Pour batter into either greased tube cake pan, 2 round layer cake pans or 9x13 pan.
7. Bake approx.
8. 1 hr.
9. at 325.
10. Good with chocolate or cream cheese frosting.
Title: Maple and Cocoa Tea Cakes
Ingredients:
- 1 1/2 self-rising flour
- 1 1/4 all-purpose flour
- 2 butter
- 1 sugar
- 1 1/3 eggs
- 1/2 low-fat milk
- 4 vanilla extract
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a small bowl, combine the flours and cocoa powder. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually followed by the maple syrup and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape.
4. down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into greased cupcake tins, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Title: Mary's Christmas Cake
Ingredients:
- 625 butter
- 625 brown sugar
- 1 baking soda
- 1/2 cream of tartar
- 1 ginger ale
- 3/4 sherry wine
- 900 flour
- 12 eggs
- 1 1/2
Instructions:
1. Soak fruit, baking soda,and cream of tartar in sherry and ginger ale over night.
2. Cream butter and sugar.
3. Add eggs one at a time.
4. Add a little flour if nec to prevent curdling.
5. Add flour and fruit.
6. Mix well.
7. Place in large paper lined and greased tin.
8. Place in pre heated oven 190 degrees C.
9. Bake 1 hour at 190C, then lower heat to 160C and bake 4 to 4 1/2 hours till cooked.
10. If cake begins to brown too much during cooking, cover with a piece of brown paper.
Title: Jello Salad
Ingredients:
- 16 sour cream
- 12 Cool Whip
- 2 mandarin oranges
- 11 pineapple chunks
- 8
Instructions:
1. Mix together ingredients.
2. Chill for 2-3 hours.
3. Serve and Enjoy!