lumicero/recipes-ing2inst huggingface dataset:
Title: Jackie's Apple Pie Crisp Cookies
Ingredients:
- 1 light brown sugar
- 1 vanilla
- 1 old fashioned oats
- 2 1/2 flour
- 2 1/4 baking soda
- 1/2 salt
- 1/2 water
- 6 -8 pecans
- 1 walnuts
- 1/2
Instructions:
1. Heat oven to 375.
2. Grease baking sheet with Butter Flavor Crisco.
3. Cookies:
4. Combine Butter Flavor Crisco, brown sugar and vanilla in lg. bowl. Beat at medium speed of electric mixer until well blended.
5. Combine oats flour, baking soda and salt. Add alternately with water to creamed mixture stirring with spoon. Mix well after each addition. (Mixture will be crumbly, but will hold together when shaped into a.
6. small ball) Add additional water if necessary.
7. RESERVE 1 cup of crumb mixture for topping.
8. Shape remaining dough into 1" balls. Place 2" apart on a greased baking sheet.
9. Flatten to 1/8" thickness with floured bottom of glass. Smooth edges.
10. Bake at 375, for 5-7 minutes, or until light brown around edges are firm. Remove from oven.
11. Cool on baking sheet about 5 minutes.
12. Topping:
13. Place 1 measuring teaspoonful of apple filling in center of each cookie. Spread carefully to cover.
14. Combine 1 cup reserved crumbs and finely chopped nuts in a small bowl. Toss until mixed.
15. Sprinkle over apple filling.
16. Return to oven.
17. Bake 5 minutes or until topping is light brown.
18. Cool 1 minute before removing to cooling rack.
Title: Easy Strawberry Tortillas
Ingredients:
- 1 strawberry
- 1 strawberry cream cheese
- 8 tortillas
- 1/2 chocolate chips
Instructions:
1. Spread cream cheese over tortilla's, making sure to evenly cover as much of the surface as possible.
2. Slice the strawberries and distribute evenly over tortilla.
3. Sprinkle chocolate chips evenly over surface.
4. Roll the tortilla's and place on baking sheet. Bake at 350 degrees for 10-15 minutes or until chocolate chips begin to melt.
5. Drizzle each roll with desired amount of chocolate sauce and serve warm.
Title: Greek Rice Pudding
Ingredients:
- 1 milk
- 100 long-grain white rice
- 1/2 lemon, zest of
- 1 cinnamon stick
- 2 milk
- 2 cornflour
- 2 vanilla essence
- 1 sugar
- 125 ground cinnamon
- 1 vanilla pod
- 1 sugar
- 4 yellow plums
- 400 plums
Instructions:
1. Place the litre of milk in a saucepan and simmer over a low heat for five minutes.
2. Meanwhile, rinse the rice until the water runs clean.
3. Add rice, lemon zest and cinnamon stick to the milk and simmer for 15 minutes or until the rice is tender.
4. In a small saucepan, lightly whisk the egg yolks, then whisk in the cold milk and cornflour, and simmer over a low heat until thickened.
5. Add this mixture, together with the vanilla essence and sugar, to the rice and milk mixture.
6. Simmer, stirring, for a further five minutes.
7. Remove the pan from the heat and set aside to cool.
8. Remove the cinnamon stick and pour into one large or four to six individual bowls.
9. Refrigerate until ready to use and serve sprinkled with cinnamon.
10. To cook the plums, place 200ml water, the vanilla pod and four tablespoons of sugar in a pan and simmer, swirling the pan occasionally, until the sugar has dissolved.
11. Meanwhile, run a sharp knife around the middle of the plums, twist apart and remove the stones.
12. Add the plums to the sugar water, cover and cook for three minutes.
13. Turn off the heat and leave for five minutes before pouring into a dish to cool.
Title: Plum Pudding
Ingredients:
- 1 milk
- 3 molasses
- 1/2 flour
- 1/2 baking soda
- 1 allspice
- 1 clove
- 1/2 cinnamon
- 1/2 salt
- 2 raisins
- 1/2 citron
- 1/2
Instructions:
1. Put the bread crumbs in a mixing bowl and pour the milk over them.
2. Blend in the oil and the molasses.
3. Stir in remaining dry ingredients and then the raisins and citron.
4. Pour into a 1-qt.
5. mold or heat resistant bowl that has been sprayed with nonstick spray.
6. Place the mold on a rack in a larger pan (e. g. a large stockpot or dutch oven) and put a couple of inches of water in the bottom of the larger pan.
7. Bring the water to a boil, then reduce heat to keep the water just simmering; steam the pudding for 3 hours, checking occasionally to be sure water hasn't boiled away.
8. Remove from mold and serve hot.
9. Traditionally, plum pudding is served with hard sauce, but my mother always used a sweet white sauce.
10. If you want to try it this way, it is made the same way as a regular white sauce, with the following ingredients: 2 Tbsp.
11. butter or margarine, 2 c.
12. milk, 2 Tbsp.
13. cornstarch, 1/2 c.
14. sugar and 1/4 tsp.
15. vanilla (or for a very interesting flavor, almond extract).
16. This sauce thickens quite fast as it cools, so it needs to be served right away.
17. If you want a thicker sauce, add a tablespoon each of butter and cornstarch.
Title: Wind Cake
Ingredients:
- 1 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 3 cold water
- 3/4 sugar
- 1 1/4 vanilla
- 3
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. 10 inch tube pan - UNGREASED).
3. Sift flour, baking powder and salt.
4. Beat egg yolks until frothy.
5. Add water and beat until the bowl is nearly full of liquid and bubbles are small.
6. Add sugar gradually.
7. Add dry ingredients slowly, beating as you do.
8. Beat egg whites until stiff peaks are formed.
9. Fold in thoroughly.
10. Bake 50 minutes.
11. Do not use a plastic bowl - a large metal one is best.
Title: Fruity Vanilla Pudding - when Your Feeling Lazy ( 5 Minutes)
Ingredients:
- 4 vanilla instant pudding mix
- 6 milk
- 2
Instructions:
1. Empty the pudding mix into a large serving bowl and add all of the milk.
2. Whisk the mixture for 2 minutes or until set.
3. Drain the fruit cocktail and mix into the pudding.
4. If your fruit is cold you can serve it right away or chill for about 30 minutes!
5. FANCY TIP: If you want to get a little fancy, mix your pudding in a separate bowl and use a glass serving bowl. Layer the pudding and fruit starting and ending with pudding. It looks beautiful!
Title: Chocolate Pixies
Ingredients:
- 1/4 butter
- 4 flour
- 2 sugar
- 2 pecans
- 1/2 baking powder
- 2 salt
- 1/2 eggs
- 3 powdered sugar
Instructions:
1. Melt butter.
2. Mix Choco Bake into melted butter.
3. Stir in remaining ingredients, except the powdered sugar.
4. Chill dough for 30-45 minutes.
5. Shape dough into balls, then roll generously in powdered sugar.
6. Place cookies 2 inches apart on cookie sheet.
7. Bake at 350°F for 10 minutes, or until edges are set.
8. Remove from cookie sheet and let cool on flat surface.
Title: Cranberry Filled Cookies
Ingredients:
- 3/4 sugar
- 1/4 salt
- 1 1/2 flour
- 1 dried cranberries
- 1 boiling water
- 1 butter
- 1/2 sugar
- 1 milk
- 1/2 egg
- 1 salt
- 1/2 vanilla
- 1 flour
- 3 baking powder
- 2
Instructions:
1. Filling:
2. Mix cranberries, sugar, flour, salt, orange rind and boiling water. Boil for 3 minutes, allow to cool completely.
3. Cookie:
4. Cream butter and sugar. Add egg. mix. Now add the Milk and vanilla. Mix well. in another bowl, add flour, salt, and baking powder, sift together well. Add to butter mixture and mix well. On floured surface, roll cookie dough out thin. Cut into desire shapes. Place 1 teaspoon of filling into the center of one cookie, top with another cookie, moisten edges of cookies and seal with fork.
5. Bake 350 degrees until cookies are brown about 10 to 15 minutes.
6. OPTIONAL, drizzle a powdered sugar glaze on top of cookie.
Title: Rasgula (Indian Milk Balls)
Ingredients:
- 4 lemon juice
- 1 lime juice
- 1 1/2 sugar
- 1/2 cardamom powder
- 3 water
Instructions:
1. Add a teaspoon of lemon juice to the milk and bring it to a boil.
2. The lemon juice will separate the milk into watery whey and solid chunks.
3. Sift mixture through a clean muslin cloth and throw away the water. It will take about 15 minutes for all of the water to be removed.
4. Blend solid chunks in blender with cardamon into a thick paste. You can add a FEW drops of water if needed but you want as thick of a paste as possible.
5. Make small balls about 1 inch in diameter out of the paste.
6. Boil water in a wide pan with at least 2-3 inches of water over medium low heat.
7. Add sugar to water to make a light syrup.
8. Gently drop the solid balls into the boiling syrup.
9. Cook the balls in the syrup for about 1/2 an hour.
10. Remove from heat and serve cold.
Title: Pumpkin Gooey Butter Cake
Ingredients:
- 1 egg
- 1 butter
- 8 reduced-fat cream cheese
- 1 pumpkin
- 1 egg
- 1 vanilla
- 4 powdered sugar
- 1 Splenda granular
- 8 cinnamon
- 0.5 nutmeg
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Title: Brownie Points' Chewy Brownie Bites
Ingredients:
- 1 butter
- 6 salt
- 1/2 sugar
- 2 eggs
- 4 vanilla
- 1 flour
- 1/2
Instructions:
1. Preheat the oven to 350º F.
2. Melt the butter with the chocolate and the salt. You can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb).
3. When it has all melted leave it to cool to room temperature.
4. In a mixer, combine the sugar with the eggs until fluffy and creamy.
5. Beat in the vanilla and add the cooled chocolate mixture.
6. Fold in the flour.
7. Spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
8. Fill each well 3/4 of the way full.
9. Push on any desired add-ons, like nuts, candied fruit or sprinkles.
10. If you are actually following directions and using a mini-muffin pan, then bake for 25 minutes. Otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
11. Keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.
Title: African Dessert
Ingredients:
- 5 bananas
- 1 butter
- 1/3 lemon juice
- 1 brown sugar
- 3
- 2/3
Instructions:
1. Cut each bananas into fourths.
2. Arrange bananas in greased 9 inch pie plate.
3. Dot with butter.
4. Drizzle with orange and lemon juice.
5. Sprinkle with brown sugar and coconut.
6. Bake at 370°F until coconut is golden brown about 8-10 minutes.
Title: Crazy Cake With Two Icings
Ingredients:
- 3 all-purpose flour
- 2 granulated sugar
- 1/3 cocoa powder
- 2 baking soda
- 1 salt
- 2 water
- 2 white vinegar
- 1 1/2 vanilla extract
- 3/4 all-purpose flour
- 2 1/2 milk
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1 unsalted butter
- 1/2 milk
- 1/4 cocoa powder
- 2 corn syrup
- 2 vanilla extract
- 1
Instructions:
1. For Cake:
2. Preheat oven to 350.
3. Stir first 5 ingredients directly into an ungreased 9X13 cake pan.
4. In a bowl, stir together water, vinegar, and vanilla; pour over dry ingredients.
5. Pour oil over all.
6. Using a fork, stir until mixture is a uniform color and has no lumps.
7. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
8. Cool COMPLETELY in pan then frost with icing #1 and drizzle icing #2 over that.
9. Icing #1.
10. Whisk together flour and milk in a small saucepan over medium-high heat; cook, whisking constantly, until mixture has thickened.
11. Remove from heat and cool to room temperature.
12. Beat butter and sugar together until light and fluffy.
13. Add flour mixture and beat until icing is fluffy and sugar is dissolved.
14. Icing #2.
15. Needs to be scaled way down because if you use it all it makes a big soupy mess on top of the cake so I always throw MOST of this away!
16. Combine first 5 ingredients in a saucepan over medium heat until butter melts, stirring well.
17. Increase heat to medium-high and bring to a boil; cook 1 minute, without stirring.
18. Remove from heat and stir in vanilla.
19. Beat until thick.
20. I always use one of those squirt bottles you can get anywhere for this step; pour into squirt bottle and drizzle as much as you want on top of cake over icing #1.
Title: Limoncello Pound Cake With Blueberry Sauce
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 2 vanilla
- 1/2 heavy cream
- 1 flour
- 1 lemon, zest of
- 3 butter
- 1 lemon, zest of
- 2 sugar
- 1 blueberries
- 1/2 sugar
- 1 port wine
- 4 sherry wine
- 2 cinnamon
- 1/2 cornstarch
- 1/2
- 1
Instructions:
1. Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
2. Mix juice of one lemon with heavy cream, set aside.
3. Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
4. Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
5. Fold in zest of one lemon.
6. Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
7. For glaze, whisk together melted butter, juice, zest and sugar until smooth.
8. While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
9. For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.
Title: Brown Sugar-Pumpkin Pie With Caramel Whipped Cream
Ingredients:
- 1 eggs
- 3 dark brown sugar
- 3/4 ground cinnamon
- 3/4 ground ginger
- 1 ground allspice
- 1/2 pumpkin
- 1/4
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 425°.
2. Prepare crust as directed on box for One-Crust Filled Pie.
3. In a large bowl, beat eggs slightly with wire whisk .
4. Beat in remaining filling ingredients until smooth.
5. Cover edge of pie crust with 2-to3 inch strips of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
6. To prevent spilling filling, place pastry-lined pie plate on oven rack.
7. Pour filling into pie plate.
8. Bake for 15 minutes.
9. Decrease temperature to 350°.
10. Bake about 45 minutes longer or until knife inserted in center comes out clean.
11. Cool on cooling rack 30 minutes.
12. Refrigerate until chilled, about 4 hours.
13. Serve pie topped with whipped cream and drizzled with caramel topping.
Title: Linda's Sweet Potato Pecan Triangles
Ingredients:
- 1/4 butter
- 1 sweet potato
- 1/2 sugar
- 1/4 evaporated milk
- 1/2 buttermilk
- 1 vanilla
- 1 egg
- 36 cinnamon
- 1 phyllo dough
- 1 sugar
- butter
- pecans
Instructions:
1. Preheat oven to 375°F.
2. Mix all filling ingredients together in a lg. bowl. Set aside to cool.
3. Place one sheet of phyllo dough on table. With a butter brush, lightly spread melted butter on phyllo sheet. Sprinkle with sugar.
4. Layer second sheet of phyllo on top of first one, and repeat procedure.
5. Layer with third sheet and repeat procedure.
6. Place 2 tablespoonfuls of sweet potato mixture in one corner of the phyllo dough. Now fold phyllo sheets in half the long way, covering the sweet potato mixture.
7. Continue, folding phyllo into a triangle, and folding back and forth from side to side, as if folding a military flag, until you get to the end of the dough. Tuck any leftover ends in, and put onto baking sheet, coated with non-stick cooking spray.
8. Repeat until all triangles are finished.
9. Spread some melted butter on top of each triangle, then sprinkle with some sugar and nuts on top.
10. Bake until golden, 12-17 minutes.
11. Let cool and eat plain, or serve with whipped cream, or with a scoop of vanilla ice cream.
Title: Berry Cookie Cobbler
Ingredients:
- 1 frozen mixed berries
- 1 frozen strawberries
- 1 sugar
- 1 cinnamon
- 1 fresh nutmeg
- 1
- 2
Instructions:
1. tMix ½ your bag of berries with half the pie filling in a bowl. Stir slowly adding in your sugar, cinnamon, and nutmeg (and extract).
2. tPut into a lightly greased pie pan.
3. tEither roll out the cookie dough to make a pie crust or throw chunks on the berries. Make sure to cover at least ¾ of the pie. (NOTE: DON’T OVER FILL THE PAN).
4. tBack at 375 F for about 30 mins – 1 hour and 30 minutes Finished with crust is hard. Make sure baking sheet is under it when backing.
Title: Lemon Cooler Cake
Ingredients:
- 1 butter
- 2 eggs
- 3 cake flour
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 lemon, zest of
- 1 lemon juice
- 5 sugar
- 2 buttermilk
- 1 lemon juice
- 1/3 powdered sugar
- 1 1/2 - 2
Instructions:
1. Mix lemon zest into sugar.
2. Add flour, baking powder, baking soda and salt to a gallon size ziplock bag and shake.
3. Cream together butter and sugar in a bowl.
4. Mix in eggs and egg yolks one at a time.
5. Mix in 5 tablespoons of lemon juice.
6. Slowly add flour mixture and buttermilk alternately until combined.
7. Pour into a prepared 9X13 cake pan or two 9 " cake pans and bake 350 degrees for 30-35 minutes.
8. Mix juice of one lemon and enough powdered sugar to thicken to a consistency of runny but thick-ish.
9. Poke holes in the top of the cake using a fork.
10. Drizzle lemon juice mixture over cake and spread to allow lemon to run into holes.
11. Allow cake to cool before frosting.
12. I recommend using my lemon frosting.
Title: Pumpkin Cake
Ingredients:
- 2 sugar
- 1 1/4 pumpkin puree
- 1 1/2 eggs
- 4 flour
- 3 baking powder
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1 seedless raisin
- 3/4 golden raisin
- 3/4 walnuts
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.
3. Add eggs one at a time.
4. Mix well.
5. Sift flour, baking soda and baking powder, cinnamon and salt.
6. Fold into batter.
7. Stir in raisins and nuts.
8. Pour into a 10- inch greased and floured tube pan.
9. (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done.
10. Test with a toothpick.
11. Do not open over for at least 50 minutes.
12. Cool on rack before inverting.
13. NOTES: I usually use canned pumpkin, (can also use butternut squash) but occasionally I steam a real one in a pressure cooker, whirl pulp in a food processor and then measure.
14. Anything else you like can be added to batter.
15. I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.
16. This is a moist cake that keeps well.
17. Can be frozen.
Title: Cranberry Nut Bars
Ingredients:
- 2 eggs
- 1 sugar
- 1 flour
- 1/3 butter
- 1 1/4 fresh cranberries
- 1/2 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an 8-inch square pan.
3. Beat eggs in a medium mixing bowl until thick.
4. Gradually add sugar beating until completely blended.
5. Stir in flour and melted butter blend well.
6. Add cranberries and walnuts mixing gently just until combined.
7. Spread evenly into pan.
8. Bake for 45 minutes or until golden brown.
9. Cool and cut into squares.
Title: Homemade English Custard
Ingredients:
- 250 milk
- 150 caster sugar
- 2
- 50
Instructions:
1. Put the milk and cream in a saucepan and bring slowly to the boil.
2. Meanwhile whisk together the egg yolks and sugar until pale and creamy.
3. As soon as the milk and cream mixture comes to the boil, pour onto the egg mixture and beat well.
4. Return to the pan and place over a very gentle heat (or in a basin over a pan of simmering water) and stir continuously until the custard has thickened. Serve hot.
5. should you need to keep the custard warm, lay a piece of greaseproof paper on the surface to stop a skin forming.
Title: Chocolate Risotto Pudding
Ingredients:
- 6 milk
- 1 sugar
- 2 vanilla beans
- 4 butter
- 2 arborio rice
- 1/4 bittersweet chocolate
- 2 hazelnuts
- white chocolate
Instructions:
1. Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.
2. Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.
Title: Shirley's Date Nut Pinwheels - Christmas
Ingredients:
- 2 1/4 dates
- 1 sugar
- 1 water
- 1 shortening
- 1 brown sugar
- 2 eggs
- 3 flour
- 4 salt
- 1/2 baking soda
- 1/2
Instructions:
1. Date Filling:
2. Combine dates, sugar and water in a pan and cook until thick (about 10 mins.).
3. Add nuts to mixture, mix, and let cool. Set aside.
4. Cookie Dough:
5. Cream shortening and add brown sugar gradually.
6. Add eggs, and beat well. Add to the other ingredients, and mix.
7. Divide into 2 parts, and make 2 round balls.
8. Chill for 1 hr., or until ready to bake.
9. Preheat oven to 375.
10. Make 4 balls from the 2 lg. balls of dough.
11. Roll out dough to 1/4" thick, and spread date mixture all over the top to the edge of the dough.
12. Roll into logs.
13. Cut into slices 1/4" thick, and place on greased cookie sheet.
14. Bake in 375 oven for 10-12 minutes.
15. Cool on cookie racks and store in a plastic container with lid, or a cookie tin.
Title: Chocolate Mousse
Ingredients:
- 60 water
- 3 gelatin powder
- 1 dark chocolate
- 50 cocoa powder
- 1 caster sugar
- 3 cocoa powder
- 1
Instructions:
1. Place the water in a small bowl, sprinkle over the gelatine powder and stir.
2. Set aside for 5 minutes, or until the powder swells and absorbs the water.
3. Meanwhile in a medium saucepan, place the custard, chocolate and cocoa powder, stir over a low heat until chocolate dissolves. Whisk to combine.
4. Add the gelatine, stir over a low heat until gelatine dissolves completely.
5. Remove the pan from the heat and transfer to a large heatproof bowl, set aside for 20 minutes to cool slightly.
6. Using electric beaters, whisk the eggwhites until soft peaks form, add the sugar and whisk until firm peaks form.
7. Add a large spoonful of the eggwhites to the chocolate mixture and fold in until combined. Add the remaining eggwhites and fold in until just combined.
8. Evenly spoon the mousse between 8 x 185ml (3/4 cup) glass serving dishes, smooth the surface.
9. Place on a a tray and refrigerate for 3 - 4 hours or until set and well chilled - after making this I found it needed overnight to set as a mousse or you end up with a thick pudding.
10. Dust with cocoa just before serving if using.