lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Poppy Seed Pound Cake
Ingredients:
- 3 milk
- 3 eggs
- 1 1/2 vanilla extract
- 1 1/2 cake flour
- 3/4 sugar
- 3/4 baking powder
- 1/4 salt
- 1 lemon, zest of
- 3 poppy seeds
- 13 unsalted butter
- 1/4 sugar
- 1/4 fresh lemon juice
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease a 4-cup (8x4-inch) or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper. Or grease and flour a fluted tube pan.
3. Lightly combine the milk, eggs, and vanilla in a medium-size bowl.
4. In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds.
5. Mix on low speed for 30 seconds to blend.
6. Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
7. Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute. Scrape down the sides of the bowl.
8. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.
9. Spoon the batter into the prepared pan, and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.
10. Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan). To get an attractive split down the middle of the crust, wait until the natural split is about to develop (when cake has cooked for about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall). When the cake splits, it will open along the mark.
11. Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.
12. As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup.
13. Cool the cake in the pan for 10 minutes.
14. Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack.
15. Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack.
16. Brush the sides with the remaining syrup and allow the cake to cool completely.
17. Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly). Serve at room temperature. *Note*: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.
Title: Cookie Pizza
Ingredients:
- 1 sweetened condensed milk
- 2 miniature marshmallows
- 1 peanuts
- 2
- 1/2
Instructions:
1. Preheat oven to 375°F Press cookie dough into 2 ungreased 12-inch pizza pans.
2. Bake 10 minutes or until golden. Remove from oven. In medium sized saucepan, melt chips with Eagle Brand. Spread over crusts. Sprinkle with milk chocolate candies, marshmallows and peanuts.
3. Bake 4 minutes or until marshmallows are slightly toasted.
4. Cool. Cut into wedges.
Title: Pear Crisp With Almonds
Ingredients:
- 3 bosc pears
- 1 Anjou pears
- 1 brown sugar
- 1 lemon juice
- 3/4 lemon
- 1 all-purpose flour
- 1/2 light brown sugar
- 1/2 salt
- 1/2 ground cinnamon
- 1/8 ground ginger
- 1/2 ground nutmeg
- 1
Instructions:
1. Preheat the oven to 375°F
2. Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.
Title: Blistered Peaches With Kaffir Lime Ice
Ingredients:
- 4 dark muscovado sugar
- 2 ground allspice
- 1 butter
- 30 limes
- 5 hot chili peppers
- 2 icing sugar
- 190 creme fraiche
- 450
- 3
Instructions:
1. Grate the rind from 2 of the limes and juice all five.
2. Place the rind, juice, chillies and sugar in a bowl and mix. Set aside for 30 minutes.
3. Remove the chillies and beat in the creme fraiche. Spoon into a lidded container and freeze - no need to stir. When ready to serve allow to stand for 10 minutes.
4. Sprinkle the peaches with allspice and sugar and smear with butter. Grill until sugar is brown and bubbly.
Title: Snickers Cheesecake
Ingredients:
- 2/3 chocolate graham cracker crumbs
- 2 fat-free cottage cheese
- 8 light cream cheese
- 3/4 brown sugar
- 1/2 granulated sugar
- 1/2 fat free sour cream
- 1/4 all-purpose flour
- 2 vanilla extract
- 2 eggs
- 2 chocolate
- 1/4
- 4 1/4
Instructions:
1. Preheat oven to 300.
2. Sprinkle crumbs into bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.
3. Combine cheeses in a food processor; process 2 minutes or until smooth. Add brown sugar and next 6 ingredients (brown sugar through egg whites); process just until blended. Pour half of batter into prepared pan. Drizzle with 2 tablespoons syrup; sprinkle with half of chopped candy bar. Pour remaining batter into pan; drizzle with 2 tablespoons syrup. Bake at 300 for 50 minutes. Sprinkle with remaining chopped candy bar; bake 10 minutes or until almost set. Turn oven off; let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 8 hours.
Title: Outback Steakhouse Sweet Potato Copycat
Ingredients:
- 1 sweet potato
- 2 shortening
- 2 -3 salt
- 3 butter
- 3 honey
- 1 cinnamon
Instructions:
1. Rub outside of potato with shortening and sprinkle with kosher salt. Bake the potato at 350°F for 45 to 60 minutes (until soft).
2. Split the potato. Whip together butter and honey and put inside. Sprinkle with cinnamon and serve.
Title: Hot Lemon Souffles
Ingredients:
- 8 lemon juice
- 8 heavy cream
- 1 lemon rind
- 4 granulated sugar
- 8 cornstarch
- 40 butter
- 12 sugar
Instructions:
1. Prepare a pastry cream by combining the lemon juice and heavy cream in a nonreactive sauce pan. Add the grated lemon zest and bring the cream to a boil.
2. In a mixing bowl, whisk the egg yolks and 4 ounces (120 grams) of the granulated sugar until foamy. Whisk in the cornstarch until well blended.
3. Temper the egg mixture with one third of the lemon cream.
4. Return the egg mixture to the saucepan. Bring the mixture to a boil whisking constantly.
5. Remove from the heat when thickened and cover with plastic wrap. Do not chill.
6. Whip the egg whites until foamy then add the remaining sugar gradually. Whip the mixture until stiff but not dry.
7. Fold the whites into the hot lemon mixture in 3 additions.
8. To bake the soufflés, brush 10 individual-serving-sized ramekins lightly with melted butter and sprinkle with granulated sugar. Pipe the mixture into the prepared ramekins to within 1/4-inch (5-millimeters) of the rim. Bake immediately.
9. Bake at 375°F (190°C) until well puffed and lightly browned, about 20-25 minutes. Do not touch the soufflé to test doneness.
10. Sift powdered sugar over the top of the soufflés and serve immediately.
Title: Annie's Secret Chip Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 1 vanilla
- 3 flour
- 1 heavy whipping cream
- 1 chocolate chips
Instructions:
1. Prepare (grease and flour) a Tube Pan.
2. Cream together the butter and sugar.
3. Add the eggs, one at a time.
4. Add the vanilla.
5. Add the flour and whipping cream, alternating them.
6. Stir in the chips.
7. DO NOT PREHEAT THE OVEN!
8. Bake at 325 degrees for 1 hour and 40 minutes.
9. Allow to cool before icing, if desired. It's yummy without any icing!
Title: Pistachio Cranberry Biscotti
Ingredients:
- 1 1/2 dried cranberries
- 2 butter
- 1/3 sugar
- 2/3 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 2 salt
- 1/2 pistachios
- 1 lemon peel
- 4 confectioners' sugar
- 1 lemon peel
- 1 nonfat milk
- 1 -2
Instructions:
1. Place cranberries in a bowl and sprinkle with the orange juice.
2. In a large mixing bowl, cream the butter and sugar.
3. Add the eggs, one at a time, beating after each.
4. Beat in the vanilla.
5. Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
6. Stir in the pistachios and lemon peel.
7. Drain the cranberries and stir in to the dough.
8. On a lightly floured surface, divide the dough into thirds.
9. Shape each piece in to a 12 inch by 2 inch log.
10. Place on a baking sheet covered with cooking spray.
11. Bake at 350°F for 20-25 minutes.
12. Cool for 5 minutes.
13. Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
14. Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
15. Remove to wire racks to cool.
16. For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
17. Drizzle over biscotti, and store in an airtight container.
Title: Cinnamon Sugar Graham Cupcakes
Ingredients:
- 3 1/4 cake flour
- 1 baking powder
- 3/4 salt
- 1/2 graham cracker crumbs
- 1/2 brown sugar
- 1/4 unsalted butter
- 1 unsalted butter
- 1 1/2 sugar
- 5 eggs
- 2 vanilla extract
- 2 1/2 ground cinnamon
- 1 1/3 graham cracker crumbs
- 1/2 brown sugar
- 1/2 unsalted butter
- 1/4 cream cheese
- 1 unsalted butter
- 1/2 vanilla extract
- 1 ground cinnamon
- 1 salt
- 1/2 confectioners' sugar
- 2 graham cracker crumbs
- graham cracker
- ground cinnamon
Instructions:
1. Preheat the oven to 350ºF. Line mini cupcake pans with 72 mini cupcake liner or line a regular-size cupcake or muffin pan with 24 cupcake liners.
2. Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
3. Combine the graham crackers crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeating alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not overbeat once the flour mixture is added. Scrape down the sides of the bowl.
5. With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.
6. CINNAMON SUGAR GRAHAM CREAM CHEESE ICING:
7. Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.
8. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in a pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.
9. Yield: approximately 3 1/2 cups.
Title: Warm Fruit
Ingredients:
- 1 blueberries
- 1 cherries
- 1 pears
- 1 butter
- 1 cinnamon
Instructions:
1. Heat oven to 350.
2. Combine all ingredients in 9 x 13 glass dish.
3. Cook for 30- 40 mins until hot and bubbly.
Title: English Trifle
Ingredients:
- 1 1/2 gelatin powder
- 5 water
- 1 raspberries
- 1/4 sugar
- 1 pudding
- 1 heavy cream
- 1/4 sherry wine
- 1/4 water
- 6 lady finger cookies
Instructions:
1. Sprinkle the gelatine over 3 tbsp of the water in a small bowl. Stir gently until just mixed.
2. Place the raspberries, sugar and remaining water into a pot and mash slightly with the back of a fork. Place over a medium low heat and gently stir to prevent burning until the mixture starts to steam. Then pour in the gelatine mixture and stir to incorporate. Take off the heat and pour into 5 or 6 serving glasses.
3. Whip the heavy cream in a large bowl until billowy and slightly thickened.
4. Mix the water and sherry in a shallow bowl and dip in the lady finger cookies to soften slightly. Cut to fit the serving glasses and layer into the glasses. Top with some of the vanilla pudding and lastly a layer of whipped cream. Sprinkle on some flaked almonds and some grated chocolate if you want, too.
5. Chill until needed.
Title: Honey-Apple Kugel
Ingredients:
- 1 butter
- 6 salt
- 2/3 eggs
- 2/3 honey
- 1/2 golden raisin
- 2 walnuts
- 1 apples
- 1/2 ground cinnamon
- 2 brown sugar
- 1 butter
- 2
Instructions:
1. Preheat oven to 350 degrees. Butter a 9x13x2-inch baking dish.
2. Bring a large saucepan of salted water to a boil. Add the noodles and cook them for 8 to 10 minutes. or until they are just tender ( do NOT overcook, you still want some bite.) Drain into a colander and put noodles into a large bowl.
3. In another bowl, lightly beat eggs. Stir in honey, raisins, walnuts, apples,cinnamon, and orange juice. Pour the honey-apple mixture over the noodles and toss gently, but thoroughly. Transfer the mixture to the buttered baking dish.
4. Sprinkle with the brown sugar and corn flakes, and dot with the butter. Bake for 1 hour or until the pudding is set and golden on top.
Title: Snowball Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 3 vanilla extract
- 4 self-rising flour
- 2 3/4 ground pecans
- 1 1/3
Instructions:
1. Cream butter and sugar.
2. Add vanilla and water, then combine with flour and nuts.
3. Chill for 2 hours.
4. Roll into small balls placing them on a cookie sheet.
5. Bake at 350 for 8-10 minutes.
6. Roll balls in powdered sugar while hot.
Title: Cake Formula
Ingredients:
- 1 sugar
- 1 1/2 flour
- 1 1/4 baking powder
- 2 baking soda
- 1/2 eggs
- 1/2 butter
- 1/2 milk
- salt
Instructions:
1. Basic formula, using weight, not volume:
2. Sugar = flour.
3. Eggs = fat.
4. Eggs + Liquid =Sugar.
5. 1 teaspoon of baking powder for every 1 cup of flour.
6. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients).
7. Don't forget the 1/2 teaspoon of salt as a flavor enhancer.
Title: Key Lime Thumbprints
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 2 vanilla extract
- 1 all-purpose flour
- 2 1/2 coarse salt
- 1 sugar
- 1 all-purpose flour
- 3 eggs
- 3 key lime zest
- 1 key lime juice
- 3 coarse salt
- 1/4 confectioners' sugar
Instructions:
1. Make the Dough: Cream butter and sugar with a mixer until pale and fluffy. Add yolks and vanilla, and beat for 1 minute. Reduce speed to low, and beat in flour and salt until combined. Cover, and refrigerate until firm, about 1 hour (or up to 1 day).
2. Preheat oven to 325 degrees.
3. Make the Filling: Whisk sugar, flour and eggs in a medium bowl. Stir in lime zest, juice and salt.
4. Roll balls of dough using 2 teaspoons dough for each. Place 1 inch apart on parchment lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to creat an indentation.
5. Bake for 10 minutes. Press centers if indentation loses definition.
6. Spoon filling into centers. Bake until cookies are light brown around edges, 6-8 minutes.
7. Let cool on wire racks.
8. Cookies will keep, covered, for up to 2 days.
9. Just before serving dust with confectioner's sugar.
Title: Danish Apple Pudding
Ingredients:
- 8 apples
- 1/4 sugar
- 2 butter
- 1/3 water
- 3 eggs
- 3 flour
- 3 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Make a syrup of the sugar, butter and water by heating a pot over the stove but don't let syrup bubble (boil).
3. Cook the apples in the syrup until tender.
4. Place in a buttered 9x13 baking dish.
5. Beat eggs until creamy.
6. Add the flour and sugar and mix well.
7. Add the cream slowly in mix.
8. Pour mixture over the apples.
9. Bake for 50 minutes or until it is set.
10. Cover the baking dish with waxed paper during most of the baking to prevent browning too much.
11. Serve topped with whipped cream and cinnamon.
Title: Butter Pecan Cake
Ingredients:
- 3 butter
- 2 pecans
- 2/3 butter
- 1 1/3 sugar
- 2 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 milk
- 2 vanilla extract
- 6 butter
- 6 powdered sugar
- 6 milk
- 2 milk
- 2 vanilla extract
- pecans
Instructions:
1. Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in pecans, and.
2. bake at 350 degrees for 10 minutes. Cool.
3. Cream softened butter in a large mixing bowl; gradually add sugar, beating.
4. until light and fluffy and sugar is dissolved. Add eggs, one at a time,.
5. beating well after each addition.
6. Combine flour, baking powder, and salt; add to creamed mixture alternately.
7. with milk, beginning and ending with flour mixture. Stir in vanilla and 1.5.
8. cup pecans, reserving remaining pecans for Butter Pecan Frosting.
9. Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350.
10. degrees for 30 minutes or until cake tests done. Cool layers in pans 10.
11. minutes; remove from pans, and cool completely.
12. Spread top and sides of cooled cake with Butter Pecan Frosting.
13. Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating.
14. until light and fluffy. Stir in reserved toasted pecans.
Title: Espresso Cake
Ingredients:
- 2 eggs
- 1 vanilla
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 instant espresso powder
- 1/3 milk
- 1 cream cheese
- 1/2 butter
- 1 instant espresso powder
- 1/3 milk
- 1 confectioners' sugar
- 3 mint
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour an 8-inch square baking pan.
3. To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
4. Dissolve the instant espresso in milk.
5. Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
6. Remove 1 cup of frosting from bowl and set aside.
7. To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
8. Add vanilla and beat until blended.
9. In small bowl, combine flour, baking powder and salt.
10. Dissolve espresso granules in milk.
11. Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
12. Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
13. Cool cake for 10 minutes and remove from pan.
14. Cool cake completely.
15. Place cake on serving plate.
16. Spread sides and top of cake with frosting that was set aside.
17. Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
18. ENJOY!
Title: Chocolate Mousse
Ingredients:
- 1 heavy cream
- 1/2 sugar
- 1/4 water
- 2 eggs
- 1 instant coffee
- 1/2 salt
- 1 Grand Marnier
- 2
Instructions:
1. Whip cream and set aside.
2. Heat sugar and water in a small saucepan until sugar dissolves and mixture comes to a boil.
3. Put eggs, chocolate chips, coffee and salt in a blender or processor. While blending, pour syrup in a steady stream and process until smooth. Add Grand Marnier and process a little longer. Add whipped cream and blend until mixed thoroughly. Pour into serving dishes and refrigerate until set.
Title: Sweet Celebrations Buttercream (Less Sugar)
Ingredients:
- 1 1/2 vegetable shortening
- 3/4 margarine
- 3/4 butter
- 1/2 salt
- 1 vanilla extract
- 1/2 powdered sugar
- 1/2 cornstarch
- 1/2
- 2
- 1/4
Instructions:
1. Options: Use salt if using unsalted butter; use almond flavor to add richness; use lemon OR raspberry flavor to cut sweetness. Use meringue powder and/or cornstarch if cake is being displayed in hot weather.
2. Mix shortening, butter, margarine and flavors together in electric mixer with paddle attachment (hand mixer is okay, too) until light and smooth.
3. Add half the sugar and mix at medium speed until smooth and lump-free.
4. Add remaining sugar (and cornstarch, salt and meringue powder, if using) and mix on medium speed 2 minutes, scraping sides at least once. Low speed can be used to reduce air bubbles for smoother icing, but yield will be less. A couple of teaspoons of milk may be added at this point if the icing seems too stiff.
5. Use immediately to ice cake or pipe directions, or store at room temperature overnight. Decorated cake may be kept at room temp 48 hours. Icing may also be refrigerated up to 4 weeks or frozen up to 3 months -- thaw to room temperature and stir to use. Look for more recipes and decorating tips from Laurie Clarke at www.sweetcelebrations.us!
Title: Graham Cracker Ice Box Cake
Ingredients:
- 16 marshmallows
- 1 graham cracker
- 1 pecans
- 4 raisins
- 1 vanilla
- 1
Instructions:
1. Melt marshmallows and Eagle Brand milk in double broiler.
2. Finely crush graham crackers and mix well with pecans and raisins.
3. Pour marshmallow mixture over cracker mixture and mix well.
4. Pack in plastic lined Graham Cracker box and refrigerate for two day to one week to solidify.
5. Then invite The Holloway’s over.