lumicero/recipes-ing2inst huggingface dataset:
Title: Asian Honey Chiffon Cake (Japanese, Taiwanese)
Ingredients:
- 4 eggs
- 20 caster sugar
- 2 honey
- 2 milk
- 2 flour
- 85 cream of tartar
- 1/4 caster sugar
- 50
Instructions:
1. Grease a loaf tin, and layer baking (waxed) paper into the tin, cut the corners so they lie flat against the tin.
2. Preheat the oven to 150C / 300°F.
3. Whisk together the 4 yolks and the 20g of caster sugar, slowly add in the honey until thick and pale. Whisk in the oil, then milk.
4. Sift the flour, and fold in, rapidly and with big gestures, to the above mixture until the flour disappear.
5. Use another oil-free water-free bowl, beat the eggs whites with cream of tartar / vinegar until soft peak. Beat in the 50g of sugar and continue to beat until stiff peak.
6. Fold in 1/3 of the egg whites to the mixture, then fold in the rest just until even. Be mindful not to deflate the texture.
7. Pour the mixture into the prepared tin, smooth the top, and bake for 40-50 minutes. Done when inserted skewer comes out clean.
8. Turn out onto a wire wrack and cool before glazing with clear jelly or apricot sauce. (I never really got around to that stage as it's gone by then).
9. Enjoy!
10. p.s. I have made this into cup cakes and it is very popular at parties!
Title: Almond Snack Cake
Ingredients:
- 4 eggs
- 2 1/4 sugar
- 1 butter
- 2 all-purpose flour
- 1/4 salt
- 1 1/2
- 1/2
Instructions:
1. In a large bowl, beat the eggs until light and lemon-colored. Gradually add 2 cups sugar, beating until combined. Stir in the butter, flour, salt and extract.
2. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with almonds and remaining sugar. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 24 servings.
Title: Apple Custard Crumble
Ingredients:
- 8 apples
- 1/4 granulated sugar
- 2 all-purpose flour
- 1 cinnamon
- 2 eggs
- 1 milk
- 1 lemon, rind of
- 1 vanilla
- 2/3 rolled oats
- 1/2 brown sugar
- 1/4 whole wheat flour
- 2 all-purpose flour
- 3 cinnamon
- butter
Instructions:
1. Preheat oven to 350°F Lightly grease or spray 8-inch squarea baking dish . Layer apple slices in dish.
2. In bowl, whisk together sugar flour and cinnamon; whisk in eggs until frothy. Whisk in milk, lemom rind and vanilla; pour over apples.
3. Crumble: In bowl, combie oats, brown sugar, flour, and cinnamon. With fingers, mix in butter until mixture is curmbly. Spinkle over apple mixture.
4. Bake for about 50 minutes or until apples are tender, custard is thickened, and topping is golden. Serve warm or cold with a dollop of whipped cream or frozen vanilla yogurt.
5. NOTE: Tart apples such as Northern Spy, Granny Smith Spartan or Crispin give the best fruit flavour.
6. You may also sprinkle 1/3 cup of dried cranberries over apples in step one.
Title: Gingerbread Roll With Cinnamon Cream
Ingredients:
- 5 eggs
- 1/2 molasses
- 1/4 dark brown sugar
- 1/3 dark brown sugar
- 2 fresh ginger
- 3/4 cake flour
- 1 baking powder
- 1 ground ginger
- 3/4 ground allspice
- 1/2 fresh ground black pepper
- 1/4 salt
- 1/4 granulated sugar
- 2 granulated sugar
- 1 unflavored gelatin
- 1 cold water
- 4 cream cheese
- 1/2 ground cinnamon
- 12 creme fraiche
- 1/2 confectioners' sugar
- 1/2 unsalted butter
- 2 cinnamon sticks
- 8 cloves
- 2 dark rum
- 2 apple cider
- confectioners' sugar
- pecans
- dried cranberries
Instructions:
1. Preheat the oven to 325 degrees. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
2. In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
3. Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
4. Make the Filling: In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the creme fraiche with the confectioners' sugar until stiff. Fold the cream cheese into the creme fraiche.
5. Spread the filling evenly over the entire surface of the cake. Starting at a short end roll up the cake jelly roll-style. Wrap the gingerbread roll tightly in pastic and refrigerate until firm, at least 3 hours.
6. Sauce: In a small saucepan, melt the butter. Add 1/3 cup brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves, Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard cinnamon sticks and cloves.
7. Upwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish with pecans and cranberries and serve with the butter-rum sauce.
8. Make ahead: The finished roll can be refrigerated overnight. The sauce can be refrigerated for up to 3 days; reheat gently before serving.
Title: Raspberry Danish Dessert
Ingredients:
- 2 flour
- 1 brown sugar
- 1/2 butter
- 1/4 - 1/2 cream cheese
- 8 vanilla
- 1 powdered sugar
- 1 Cool Whip
- 12 frozen raspberries
- 1
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the flour, brown sugar, butter, and nuts.
3. Pat into a 13X9 dish.
4. Bake for 15 minutes.
5. allow to cool.
6. Crumble the just baked crust into fine crumbs.
7. Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
8. Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
9. Pour over the crust.
10. Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
11. For the topping.
12. Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice.
13. Add raspberries and mix gently.
14. Pour over crumbs and chill.
Title: Gingernuts
Ingredients:
- 4 butter
- 5 sugar
- 2 golden syrup
- 4 milk
- 1 baking soda
- 7 flour
- 2 ginger
Instructions:
1. In a medium to large size pot slowly melt the first four ingredients (butter, sugar, golden syrup and milk) stirring constantly until all are blended together. Don't worry about dissolving every last bit of sugar.
2. Remove from heat and then add baking soda and stir until dissolved. Leave to cool for 5 minutes.
3. Preheat oven to 150°C.
4. Sift in the flour and ginger and mix well. The mixture will be quite loose.
5. Roll into small balls and put onto a baking tray. Flatten with the heel of the hand, allowing room for spreading.
6. Bake in a slow oven, 150C - 13-15 minutes. I bake these on the rack above the middle of the oven. Simply because my oven tends to be a bit hot on the bottom.
Title: Peppermint Cookies
Ingredients:
- 1/4 sugar
- 2 eggs
- 2 milk
- 1/4 sour cream
- 2 flour
- 1 1/2 salt
- 2 baking powder
- 4 1/2
- 1
- 2
Instructions:
1. Beat the lard and sugar together well.
2. Add the eggs and continue beating until smooth and mixed well.
3. Warm up milk, but DO NOT USE AN ALUMINUM POT.
4. Add the ammonia to the warm milk and dissolve.
5. Next, mix together the sour cream and peppermint extract to the warm milk mixture. Add to the egg mixture and beat together until well mixed.
6. Stir together flour, salt and baking powder and then add to the milk mixture, mixing completely.
7. Let the cookie dough sit overnight, in the fridge, in a greased bowl covered with wax paper.
8. Roll out about 1/2 inch thick and cut into shapes. You may have to use a fair bit of flour to stop it from sticking to the counter and rolling pin. I usually do about a 2 1/2 inch diameter circle. Shapes with narrow areas, like points on a star, could possibly burn.
9. Bake at 350F for 10 to 12 minutes.
10. Do not over cook or they will be dry. The bottoms should be just turning light brown.
11. Let them cool.
Title: Strawberry/Vanilla Swirl Cake W/ Cool Whip Frosting
Ingredients:
- 1 strawberry slices
- 1
- 7 -8
Instructions:
1. Preheat oven to 350.
2. Use 2 mixing bowls to prepare each cake mix as directed on the box.
3. Butter or spray 2 (8 inch) round pans.
4. Pour both batters into each pan, mixing both batters together to create a swirl effect using a knife or spatula.
5. Bake cakes at 350 for 30-40 minutes or until golden brown/ no longer wet(use toothpick).
6. Remove cakes from oven and let cool.
7. When fully cooled spread cool whip frosting on bottom layer then stack top layer using a good amount of cool whip between the layers. Frost the top of the cake and sides. Use as much as desired. Cut fresh strawberry slices and put on top of cake.
Title: Lightly Lemon Cookies
Ingredients:
- 3 sugar
- 1 1/2 cream cheese
- 1 butter
- 1 1/3 vanilla
- 1 flour
- 2 3/4 salt
- 1 baking powder
- 1/2 butter
- 1/4 powdered sugar
- 3 fresh lemon juice
Instructions:
1. Cookie Dough:
2. Combine yolks, sugar, cream cheese, butter and vanilla. Beat until smooth.
3. Add flour, salt and baking powder to creamed mixture. Blend well .
4. Drop dough by teaspoonful onto greased cookie sheets.
5. Bake at 350°F for 10 minutes.
6. Frosting:
7. Mix powdered sugar and butter; gradually add lemon juice until of frosting consistency.
8. Spread frosting over cooled cookies.
Title: Banana-Maple Towers
Ingredients:
- 1/2 butter
- 1 banana
- 2 eggs
- 1 vanilla extract
- 2 milk
- 1 sultanas
- 1 1/4 maple syrup
- 2 low-fat creme fraiche
- 4 nutmeg
- 4
Instructions:
1. Preheat the oven to 400F and grease four dariole moulds or heatproof teacups with the butter - this will help you turn out the puddings and add a touch more flavour.
2. Mash the banana in a mixing bowl, using a fork. Beat in the eggs and vanilla extract, then stir in the breadcrumbs, sugar, milk and sultanas.
3. Spoon the mixture evenly into the moulds or teacups.
4. Arrange them in a small roasting dish, and then pour in enough hot water to reach about halfway up their sides.
5. Bake uncovered, for 35 minutes, until set. Cool for a few moments, then turn out onto small serving plates.
6. Drizzle a tablespoon of maple syrup over each pudding, then finish with a teaspoon of crème fraîche and a sprinkle of freshly grated nutmeg, if you like.
Title: White Choc-Chip Cookies
Ingredients:
- 225 butter
- 1/2 sugar
- 1/4 sweetened condensed milk
- 2 plain flour
- 1 baking powder
- 3/4 white chocolate chips
Instructions:
1. Cream butter and sugar in a medium bowl. Beat in condensed milk. Cream until the mixture is light and fluffy.
2. Sift flour and baking powder. Stir into butter mixture, along with half of the choc chips.
3. Roll tablespoons of mixture into balls. Place on a lined oven tray. Press the biscuits down to flatten, and decorate with the remaining choc chips.
4. Bake at 190C for 15 minutes, or until golden brown.
Title: Swedish Cream
Ingredients:
- 1 heavy cream
- 3 water
- 1/2 sugar
- 1 sour cream
- 1/2 vanilla extract
- 1/2 berries
- 1
Instructions:
1. Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour berries over top.
Title: Quick and Easy Peanut Butter and Cornflake Snack Balls
Ingredients:
- 1 peanut butter
- 1
Instructions:
1. Put cornflakes into a ziploc bag and lightly crush them with your hand or use the bottom of a mug or cup.
2. Tip: Make sure that some large pieces are still intact. You don't want to make a powder out of them.
3. Place the crushed cornflakes onto either a plate or use your clean counter top.
4. Using a teaspoon, spoon out 1/2 tsp or larger (depending on how hungry you are) of the peanut butter and drop them into the cornflakes. Do only a few at a time.
5. Now comes the messy (yet tasty!) part of the whole process.
6. Gently roll the peanut butter spoonfuls around until they are coated in the cornflakes and are ball shaped.
7. If you like the peanut butter balls to be soft, eat them as they were prepared. But if you would like to harden them up a little bit, put them on a plate or tray in the freezer for roughly 10- 15 minutes. Or longer, if you want them really hard.
Title: Cocoa Fudge Cake Icing
Ingredients:
- 2 granulated sugar
- 3 cream of tartar
- 1/4 salt
- 1 milk
- 1 butter
- 1/4 vanilla
- 1
Instructions:
1. Put first 5 ingredients in saucepan and boil on medium heat 10 minutes.
2. Remove from heat, stir in butter and vanilla.
3. Mix thoroughly and spread over layer or sheet cake.
4. Icing will be thin at first but will be soft and creamy when cool.
5. Makes enough for tops and sides of 3 layer cake or sheet cake.
Title: Chocolate Buttermilk Cake (Fat Free or Low Fat)
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1/2 wheat flour
- 1 1/4 sugar
- 1/2 baking soda
- 1 fat-free buttermilk
- 2 water
- 1 pure vanilla extract
- 1 1/2 non-fat vanilla yogurt
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
3. In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
4. Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
5. Cool the cake to room temperature.
6. For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
7. Top the cake with the frosting and chill for 3 hours to overnight.
Title: Afghan Cookies
Ingredients:
- 1/3 pitted dates
- 1/2 boiling water
- 1 all-purpose flour
- 1/4 baking powder
- 1 vegetable shortening
- 3/4 granulated sugar
- 1/4 vanilla extract
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Place the chopped dates in a small cup and cover with the boiling water for 10 to 15 minutes.
3. Drain and discard the liquid.
4. Combine the flour, cocoa, and baking powder.
5. In a large bowl, cream the vegetable shortening and sugar until light and fluffy.
6. Stir in the dates.
7. Beat in the vanilla extract.
8. Gradually blend in the dry ingredients.
9. Fold in the cornflakes.
10. Break off walnut size pieces of the dough and roll into balls.
11. Place 1 1/2 inches apart on ungreased baking sheets.
12. Bake for 12 to 15 minutes, or until firm to the touch.
13. Transfer to wire racks to cool.
Title: Peachy Angel Food Cake
Ingredients:
- 1 ginger
- 1 clove
- 1/2
Instructions:
1. Open can of peaches and stick a sharp knife into the can to cut peaches in chunks.
2. Pour cake mix in bowl and add peaches with juice to mix, adding spice if desired.
3. DO NOT ADD OTHER INGREDIENTS LISTED ON CAKE BOX.
4. Follow baking instructions on box.
Title: Pear and Cranberry Cake
Ingredients:
- 3 pears
- 3/4 cranberries
- 1/2 brown sugar
- 1 cinnamon
- 3 eggs
- 1 granulated sugar
- 1/2 canola oil
- 2 water
- 1 vanilla
- 1/2 baking powder
- 2 salt
- 1/4
Instructions:
1. Preheat oven to 350°F Grease an 10-inch tube pan.
2. Place pears, cranberries , brown sugar and cinnnamon in a medium sized bowl. Stir to combine . Reserve.
3. Beat eggs, and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining dry ingredients, beating just until combined. Batter will be thick.
4. Spoon 2/3 of the batter into the prepared pan. Place pear mixture over batter. Spoon remaining batter over pear mixture. Do not worry if pear mixture is not completely covered. Sprinkle coarse sugar over batter.
5. Bake in preheated oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
Title: Chocolate Swirl Squares
Ingredients:
- 1/3 flaked coconut
- 1/4 sugar
- 1/4 butter
- 1 Bisquick
- 2 sugar
- 1/4 shortening
- 2 milk
- 3/4 egg
- 1
- 1/3
Instructions:
1. Heat oven to 400.
2. Grease a square 8x8x2-inch pan.
3. Mix coconut, nuts, 1/4 cup sugar and butter. Set aside.
4. Mix Bisquick, 1/4 cup sugar, shortening, milk, and egg. Beat vigorously with spoon 30 seconds. Spread in prepared pan. Spoon chocolate over batter; run knife through batter to marble. Sprinkle coconut mixture over top. Bake 25-30 minutes.
5. Cut into squares.
Title: Alexander Small's Peach Cobbler
Ingredients:
- 6 fresh lemon juice
- 2 sugar
- 3/4 nutmeg
- 1 cinnamon
- 1 mace
- 1 flour
- 3 1/2 butter
- 2 heavy cream
- 1/2 flour
- 2 baking powder
- 2 salt
- 1/2 vegetable shortening
- 1/2 buttermilk
- 1/2
Instructions:
1. Butter a 13x9 inch casserole or baking dish.
2. Put peaches in a large bowl, sprinkle with lemon juice; toss to coat.
3. Add the sugar, spices and 3 1/2 T flour; toss to coat.
4. Pour mixture into the prepared pan, spreading evenly.
5. Dot with the butter pieces.
6. Drizzle with cream.
7. Seat aside.
8. NOTE-Last five ingredients listed are for the dough.
9. To make the dough, mix the 2 c flour with the baking powder and salt.
10. Cut in the shortening.
11. Make a well, pour in the buttermilk and mix until well incorporated.
12. Roll dough out on a floured surface then place on top of peach mixture.
13. Cut four steam vents into the dough.
14. Bake 40 minutes at 350 degrees, until bubbly.
15. Spoon into bowls and serve with ice cream.
Title: Banana Napoleon
Ingredients:
- 2 water
- 8 wonton wrappers
- 2 canola oil
- 1 1/2 confectioners' sugar
- 1 confectioners' sugar
- 2 lemon rind
- 2 lemon juice
- 1/4 dark rum
- 2 bananas
- 2
Instructions:
1. Preheat the oven to 375°F.
2. Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
3. Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
4. Place 1 1/4 tbsp of sugar into sieve and top wrappers.
5. Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
6. Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
7. Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
8. Add them to the bowl, and mix gently to coat the banana slices with the sauce.
9. When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
10. Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
11. Serve immediately.
Title: Mini Cheesecakes
Ingredients:
- 2 cream cheese
- 1/2 sugar
- 1/2 vanilla
- 2 eggs
- 12 raspberries
- blueberries
Instructions:
1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed, until well blended.
2. Add eggs; mix until blended.
3. Line 12 muffin cups with paper; place 1 cookie at the bottom of each cup.
4. Pour batter evenly into muffin cups.
5. Bake at 350 for 20 minutes or until centers are almost set.
6. cool.
7. Refrigerate 3 hours or overnight.
8. Garnish with fresh fruit.
Title: Apple Dumplings
Ingredients:
- 6 apples
- 1/3 sugar
- 1 ground cinnamon
- 3 butter
- 1 flour
- 1/3 cold water
- 3 salt
- 1/4 sugar
- 1 ground cinnamon
- 2 butter
- 1 water
- 2 apple cider
Instructions:
1. Make your pie dough or use the above recipe, chill several hours or overnight. Roll dough out into rectangle 8" x 12". Cut into 6 squares.
2. Mix together the sugar & cinnamon and set aside.
3. Peel & core apples, leaving whole. Place apple in center of the square of dough. Draw dough up the sides of the apple leaving top open. Spoon 1-2 tsps of cinnamon sugar mixture into each apple and dot with 1 piece of butter. Pinch the dough tops together to seal the apple closed. Place in bottom of 8x8 casserole dish. Set aside.
4. Cook the syrup stirring constantly until it comes to a full boil. It should be slightly thick.
5. Pour syrup over the apples and place in preheat 375º oven. Bake for 45 minutes or until golden brown. Ladle syrup over apples 2-3 times while baking.
6. Serve warm with your choice of whipped cream or ice cream. Ladle syrup over all.
Title: Commercial Brownie Mix Made Healthier
Ingredients:
- 2 3/4 quick oats
- 1 3/4 plain yogurt
- 1/3 unsweetened applesauce
- 100 milk
- 111 eggs
- 1/3
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Place all ingredients in bowl and stir until homogeneous texture.
3. Place 1 (generous) tablespoon of batter in mini-muffin moulds. Bake 30 minutes.
Title: Sweet Bread Bread Pudding
Ingredients:
- 1 raisins
- 1/2 butter
- 1/2 milk
- 2 sugar
- 1 eggs
- 5 cinnamon
- 1 vanilla
- 1
Instructions:
1. Grease a 9x12 pan.
2. Scald milk. Add sugar and butter. Mix until butter is melted. Cool.
3. Break sweet bread into pieces (not too small). Spread apple pie filling on top of the sweet bread. Sprinkle raisins over the filling.
4. Combine cooled milk mixture with beaten eggs. Pour liquid over the bread. Sprinkle with cinnamon.
5. Bake at 350 degrees for 25 to 30 minutes.