lumicero/recipes-ing2inst huggingface dataset:
Title: Traditional German Plum Cake (Zwetschgenkuchen)
Ingredients:
- 4 wheat flour
- 1 baker's yeast
- 4 sugar
- 1 milk
- 1/3 butter
- 1 egg
- 1 salt
- 3 1/2 plums
- 4 sugar
- 1 ground cinnamon
Instructions:
1. Sift flour into a large bowl and make a well in the middle.
2. Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
3. Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
4. Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
5. Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
6. Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
7. Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
8. Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
9. Preheat oven (425 F, 220 C).
10. Bake the plum cake in the middle of the oven for 20 to 25 minutes.
11. Meanwhile mix sugar and ground cinnamon for topping.
12. Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
13. NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
14. NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
15. NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
16. There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.
Title: Easy Chocolate Fondue With Peanut Butter
Ingredients:
- 11 1/2 chocolate chips
- 1/4 milk
- 1 crunchy peanut butter
- marshmallows
Instructions:
1. Combine the chocolate chips and milk in the top of a double boiler or heavy saucepan and stir constantly until melted and smooth.
2. Stir in peanut butter.
3. Stir in additional milk if needed to reach desired consistency.
4. Pour mixture into fondue pot and enjoy!
5. (If mixture gets to thick, add more milk.).
Title: Bread Pudding Thanksgiving
Ingredients:
- 8 -10 heavy cream
- 1 milk
- 1 eggs
- 3 white sugar
- 3/4 salt
- 1/4 vanilla extract
- 1 cranberries
- 1/2 orange zest
- 2 ground cardamom
- 1/2 cinnamon
- 1/4
- 1/4 - 1/2
Instructions:
1. Grease 9x9 pan with butter and preheat oven to 350 f.
2. Mix in a mixer or beat thoroughly : milk, cream, eggs, sugar, vanilla, salt to form thin custard.
3. Add and mix by hand the remaining ingredients (cube or tear the bread first) into the liquid custard.
4. (I always eyeball this part, mixing the wet and dry -- usually I add the dry ingredients to a bowl, then pour the liquid until it covers a little more than half with liquid- enough that if you press down, the top parts get moist but not wet.).
5. Press lightly to encourage bread to absorb custard. Let sit in refrigerator for 1/2 hour to 6 hours, depending on how stale the bread is.
6. Pour into lightly buttered/greased 9x9 pan.
7. Bake in oven for 1/2 - 1 hour or until golden brown on top but of bread pudding consistency inside.
Title: Gluten-Free Yellow Cake With Raspberry Filling & Frosting
Ingredients:
- 1 tapioca flour
- 1/3 potato starch
- 2 Ener-G Egg Substitute
- 2/3 gluten free baking powder
- 2 xanthan gum
- 1 salt
- 1/2 unsalted butter
- 1/4 granular fructose
- 8 eggs
- 1 gluten-free vanilla extract
- 4 frozen unsweetened raspberries
- 1 frozen unsweetened strawberries
- 6 cornstarch
- 2 1/4 granular fructose
- 2 water
- 2 vanilla extract
- 1/4 heavy whipping cream
- 4
- 1/2
- 1 1/2
- 2
- 2 -3
Instructions:
1. TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
2. Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
3. Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
4. Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
5. TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
6. In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
7. Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
8. Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
9. TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
10. Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
11. Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).
Title: Buckingham Palace Shortbread
Ingredients:
- 2 cake flour
- 3/4 cornstarch
- 1 cornstarch
- 1/4 salt
- 1 unsalted butter
- 1/3 granulated sugar
- 1/4 sugar
Instructions:
1. In a medium bowl, whisk together the flour, cornstarch, and salt until well blended.
2. In a stand mixer set on medium speed, beat the butter until creamy. Beat in the granulated sugar until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary. On low speed, add the flour mixture in two or three additions until it forms a soft dough. Wrap the dough with plastic wrap and chill for 30 minutes.
3. Preheat the oven to 350°F Line a baking sheet with parchment paper or leave ungreased.
4. On a lightly floured surface, roll the dough out to a ¾-inch-thick slab, about 5 by 8 inches. (I use a kitchen ruler to measure and press the edges into shape.) Transfer to the baking sheet and bake until lightly golden and firm to the touch, about 40 minutes. Slip the parchment paper with the shortbread onto a hard surface. Immediately sprinkle the shortbread heavily with the baker's sugar. While still warm, use the ruler and a paring knife, pointed straight down, to cut the shortbread into 1- or 1 ½-inch pieces. Let cool completely. The shortbread tastes best at room temperature.
Title: Streusel Honey Nut Cupcakes
Ingredients:
- 1 brown sugar
- 3 unsalted butter
- 2 honey
- 2 1/2 all-purpose flour
- 2 walnuts
- 7 1/2 flour
- 5 brown sugar
- 1 1/2 baking powder
- 1/2 salt
- 4 unsalted butter
- 2 eggs
- 1/4 honey
- 1/4 milk
- 1
Instructions:
1. For the Streusel Cookie Topping.
2. Heat oven to 150°C.
3. In the bowl of an electric mixer, cream brown sugar and the butter until soft, add the honey at this point. Add the flour and mix it in, and the walnuts.
4. Spread the mixture thinly onto a baking sheet and bake for 6 to 8 minutes until it browns lightly. Let it cool.
5. It will look like a hard cookie. Use a dough cutter or a sharp knife and cut into 1 1/2" squares (approximate). You should get about 12 pieces. Set the cookie pieces aside.
6. For the Cupcakes:
7. Reduce oven temperature to 140°C Prepare your muffin tins with paper cups.
8. Place the dry ingredients in the bowl of the electric mixer; Flour, sugar, baking powder and salt.
9. Cut in the butter and beat until combined. Add eggs, honey, and milk. Once mixed, add in the nuts.
10. Fill the cup cake holders up till ¾ full.
11. Top with a cookie square and bake for 10 to 20 minutes. Let to cool and sprinkle some icing sugar over the cupcakes for decoration.
Title: Dangerous Mug Cake
Ingredients:
- 4 flour
- 1/2 baking powder
- 1/8 salt
- 4 sugar
- 2 egg
- 1 milk
- 3 chocolate chips
- 2 vanilla
- 3
- 1/8
Instructions:
1. You will also need: 1 coffee mug.
2. Spray inside of mug lightly with cooking spray.
3. Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
4. Pour in the milk and oil and mix well.
5. Add the chocolate chips (if using) and vanilla, and mix again.
6. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
7. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired or you can eat it right out of the mug and a scoop of ice cream is a nice way to top this dessert off.
8. You can put all the dry ingredients into snack size zip lock bags and tuck them into a mug (along with this recipe) to give it as a gift. Just make sure that the cup is microwave safe and holds 1 1/2 cup.
Title: Chocolate Candy Cane Blossoms
Ingredients:
- 1/2 butter
- 1 egg
- 1/4 flour
- 1/4 cocoa powder
- 1/2 vanilla extract
- 1 granulated sugar
- 60
- 1/2
Instructions:
1. Heat oven to 375 degrees. In a large bowl, stir cookie mix, butter, egg, flour, cocoa powder, candy canes, and vanilla until a soft (but crumbly) dough forms.
2. Shape dough into 3/4 inch balls. You may have to press the balls together. Roll the balls in granulated sugar to coat.
3. Place cookie balls 2 inches apart on a cookie sheet. Bake 10 minutes. Immediately press a kiss in the center of each cookie. Cool completely on a wire rack. Resist the temptation to touch the tip of the kisses for at least 3 hours. Even though the kisses look solid, they have partially melted and need to "set" back up.
Title: Rita's Boiled Frosting
Ingredients:
- 3/4 sugar
- 1/4 water
- 1/4 light corn syrup
- 3 vanilla
- 1
Instructions:
1. Mix the sugar, corn syrup, and water in a small, heavy saucepan.
2. Insert a candy thermometer, partially cover pan and bring to a boil over moderate heat.
3. Remove cover and boil without stirring until the thermometer registers 240-242.
4. Just before syrup reaches the proper temperature, begin beating egg whites with an electric mixer until soft peaks form.
5. When syrup reaches the correct temperature, set mixer at high speed and pour syrup into whites in a slow thin stream. Continue beating until glossy and firm enough to hold a shape.
6. Beat in vanilla.
7. Makes enough to fill and frost a 9" two layer cake.
Title: Seven Flavor Pound Cake
Ingredients:
- 18 1/2 eggs
- 3 milk
- 1/3 vanilla extract
- 1 1/3 sugar
- 1 water
- 1 vanilla extract
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt pan (I use Baker's Joy Spray).
3. Measure all extracts into measuring cup, then add milk to equal 1 1/3 cup of liquid, then make cake as directed on box.
4. Pour batter into prepared Bundt pan.
5. Bake for 38-43 minutes or until cake separates from side of pan.
6. Cool cake.
7. Prepare glaze: Combine all glaze ingredients in small pan and cook over low heat until sugar dissolves.
8. Pour glaze over cake.
Title: Blueberry Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 3/4 sour cream
- 1 eggs
- 2 lemon rind
- 1 blueberries
- 1/3
- 1 1/4
Instructions:
1. Preheat oven to 350°F
2. Sift flour and baking powder into a bowl. Add sugar and combine.
3. In a separate bowl whisk sour cream, eggs, lemon rind, and oil together.
4. Stir in the dry ingredients until just combined. Fold in the blueberries.
5. To make a cake: spread batter into 9 or 8 inch greased & floured cake pan and bake for 40 minutes or until toothpick comes out clean.
6. To make muffins: fill a dozen 1/2 cup muffin tins about 2/3 full and bake for 12 minutes or until clean toothpick stage.
Title: Apple Nut Cranberry Crisp
Ingredients:
- 2 flour
- 1 oatmeal
- 1 brown sugar
- 1/2 salt
- 1 butter
- 8 apples
- 1 cranberries
- 1 pecans
- 1 cinnamon
- 1 sugar
- 3 cornstarch
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. In food processor, chop together flour, oatmeal, brown sugar, salt and butter until crumbled.
3. In a large bowl, mix together chopped apples with all the rest of the ingredients.
4. Divide oatmeal mixture in half and press into bottom and sides of a 13 x 9 pan.
5. Pour apple mixture into pan and sprinkle the rest of the oatmeal mixture on top.
6. Bake for one hour or until lightly browned and bubbly.
Title: Apricot Nectar Dessert
Ingredients:
- 1 cornstarch
- 1 sugar
- 1/2 walnuts
- 1 1/2
- 1
Instructions:
1. Line a greased 9x12 inch pan with chunks of angel food cake.
2. Cook apricot nectar, corn starch, and sugar until thick.
3. Pour sauce over angel food cake.
4. Cool in refrigerator.
5. Spread whipped topping over cake.
6. Sprinkle with chopped walnuts and refrigerate until ready to serve.
Title: Cheesy Muffins
Ingredients:
- 275 self raising flour
- 25 sugar
- 125 cheese
- 2 eggs
- 200 milk
- 75 butter
Instructions:
1. Sieve self raising flour into a bowl along with the sugar.
2. In another bowl,melt the butter and then add the eggs and milk then mix thoroughly.
3. Pour the butter,eggs and milk mixture into the bowl with the flour and sugar and then mix until fully incorporated.
4. Once the mixture is mixed, add grated cheese in and then mix!
5. Pour the mixture into the muffin cases and place in the oven at 190°c bake for about 20-25 minutes (keep checking on them though!).
Title: Hot Chocolate & Marshmallow Buttercream Frosting
Ingredients:
- 1/2 milk
- 3 unsalted butter
- 1 1/2 marshmallow cream
- 1 powdered sugar
- 2 1/2
Instructions:
1. Stir together the hot cocoa powder and milk, until there are no lumps. Set aside.
2. In a mixer, whip together the butter and marshmallow cream until well combined. Add the sugar, a heaping half cup at a time, mixing between additions and scraping down the sides of the bowl. Once all the sugar is added, put the mixer on low and drizzle in the cocoa mixture.
3. Slowly turn the mixer up to medium-high speed and whip together for about one minute, until the chocolate is incorporated and the frosting is fluffy.
4. Give it a taste and add more chocolate, if necessary. Then frost!
Title: Lemon-Poppyseed Sugar Cookies(Cook's Illustrated)
Ingredients:
- 1 unsalted butter
- 2 white sugar
- 2 light brown sugar
- 2 eggs
- 2 vanilla extract
- 1 fresh lemon juice
- 1 lemon zest
- 4 -5 flour
- 1 baking powder
- 1/2 salt
- 2 poppy seeds
- 1/2 sugar
Instructions:
1. Adjusting the oven racks to the upper- and lower-middle positions, then preheating your oven to 375 degrees. Prepare the sheets by lining them with parchment paper.
2. Cream the butter and sugars together on medium speed, scraping as needed, until light and fluffy, about 3 minutes.
3. Add the eggs, extract, lemon juice, lemon zest. Beat at medium speed until well combined, less than a minute.
4. Stir together the 4 cups flour, salt, baking powder and poppy seeds. Add to creamed mixture and mix until just blended together. A light hand will yield a tender cookie. Test for stickiness. Add more flour until not sticky. You don’t want them so stiff they turn out to be cardboard, but you do have to shape them for baking.
5. Place the 1/2 cup sugar in a large bag. Using a 1 1/2" cookie scoop, scrape them out of the bowl and dump into the bag of sugar. Shake gently, then reach in and with your hand, shake the extra sugar off and put the rounded mounds onto the parchment-covered cookie sheet. (You can use a nonstick cooking spray, but the bottoms of your cookies will be darker.).
6. Using one of those papers from your butter cube, butter up the bottom of a drinking glass that’s about 2" across, then dip the glass into the sugar.
7. Flatten the cookies just until they reach the edge of the glass. (They will be about 5/8" thick.).
8. Bake for 15-18 minutes, switching the cookie sheets mid-way through baking, as well as turning them around. Bake until the edges are golden brown and the middles are just set and very lightly colored. .
9. Cool on the sheets for about 3 minutes, then move them to the wire rack.
Title: Strawberry Cake Balls
Ingredients:
- 1 fresh strawberries
- 1 1/2 kirsch
- 1/4 white chocolate
- 1
- 6
Instructions:
1. Prepare cake batter and bake as directed. I often use a 9 x 13 cake pan as I find this is easiest.
2. Once cake has cooled, scoop it out of the cake pan and into the bowl of an electric mixer.
3. Stir together the strawberries and kirsch or jam (if using).
4. Add the frosting and the strawberries mixture to the crumbled cake; mix on low to medium speed until a pink dough forms. This can also be done by hand, but may not be mixed as well and will take longer.
5. Cover with cling wrap and refrigerate for at least 2 hours, or overnight.
6. Roll into @ 1 inch balls and place on parchment paper laying on a sheet pan. Freeze the balls for at least 1 hour.
7. Right before removing cake balls from freezer, melt chocolate (if in the microwave, melt in 30 second increments until melted completely).
8. Using a fork, dip balls in chocolate and gently flip it around, just until coated. Lift it out with the fork, allowing any excess chocolate to drip off. Decorate as desired, refrigerating immediately after for at least a few minutes.
9. We like these best chilled, but they can also be kept at room temperature.
Title: Chocolate Truffle Cake
Ingredients:
- 8 dark chocolate
- 1 unsalted butter
- 1 1/2 sugar
- 5 eggs
- 12 heavy cream
- 1
Instructions:
1. Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.
2. Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.
3. Add sugar and beat it for about a minute, using the whisk.
4. Add eggs and continue beating with the whisk until fully incorporated.
5. Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.
6. Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).
7. Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.
8. Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).
9. Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.
10. Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.
Title: Chocolate Bit Cookies
Ingredients:
- 125 butter
- 1 baking powder
- 1/2 sugar
- 2 flour
- 1/4 sweetened condensed milk
- 3/4 chocolate chips
- 2
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 the choc bits.
3. Roll tablespoons of mixture into balls. Place on a lined oven tray. Press the biscuits down to flatten. Bake at 190C for 15 minutes, or until golden brown.
4. Allow to cool, then drizzle with melted chocolate buttons.
Title: Craisy Oatmeal Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1/2 salt
- 1 unsalted butter
- 1 1/4 dark brown sugar
- 1 honey
- 1 vanilla extract
- 2 eggs
- 1/2 sweetened flaked coconut
- 3/4 dried cranberries
- 2 quick oats
- 1/2 fresh rosemary
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.
3. In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully imixed together. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture.
4. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Or you may use an ice cream scooper and make large cookies. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before moving to a rack to cool completely.
Title: Butterscotch Cookies(Cook's Country)
Ingredients:
- 1/2 unsalted butter
- 3 unsalted butter
- 9 vanilla extract
- 2 dark brown sugar
- 3/4 salt
- 1/2 flour
- 1 baking powder
- 1 3/4
- 1
Instructions:
1. Microwave 1/2 cup butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. Whisk in vanilla until mixture is smooth. Let it cool for 10 minutes.
2. In bowl whisk flour and backing powder. Set aside.
3. Cream remaining butter and brown sugar with your stand mixer on medium high speed until pale and fluffy. About 3 minutes. Scrape the bowl down during this time. Add cooled butterscotch mixture and beat until combined, about 1 minute. Add egg yolk and beat until incorporated. Reduce speed to low and add in the flour/baking powder and mix for a minute, or until the dough is formed.
4. Turn dough out on to the counter and shape it into a 9 inch roll to form an even cylinder. Wrap it in parchment paper, roll it again until you feel like it’s a good cylinder shape. Refrigerate for 2 hours.
5. Heat the oven to 325 degrees. Line two baking sheets with parchment and slice the chilled dough into 1/4 inch rounds and place on baking sheet, and bake for 10-12 minutes.
Title: Marzipan Torte
Ingredients:
- 1/2 butter
- 3/4 sugar
- 6 almond paste
- 3 eggs
- 1 kirsch liqueur
- 1/4 unbleached flour
- 1/4 lemon peel
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees and butter an 8 inch pan (springform - removable bottom recommended).
2. In a large bowl, mix butter, sugar and almond paste until light and fluffy (may want to use beaters).
3. Add eggs, kirsh and almond extract and beat well.
4. Add remaining ingredients and beat thoroughly.
5. Pour in pan and bake for 40 minutes or until golden brown.
6. Dust cake with powdered sugar and garnish with berries or berry sauce.