lumicero/recipes-ing2inst huggingface dataset:
Title: Summer Time Fruitcake
Ingredients:
- 3 1/2 brown sugar
- 1/3 flour
- 1/4 cinnamon
- 1 firm butter
- 2 walnuts
- 1/2 flour
- 2 sugar
- 1 baking powder
- 2 salt
- 1 butter
- 1 1/2 margarine
- 1/4 eggs
- 2 milk
- 1 vanilla
- 1
Instructions:
1. Prepare the fruit as directed in the introduction. Apricots, nectarines, peaches and plums may be peeled or unpeeled according to your inclinations. Reserve.
2. Prepare the Streusel Toppng. Combine the brown sugar, flour and cinnamon. Using your clean fingers work in the butter. Add the chopped nuts. Reserve.
3. Preheat the oven to 350 degrees F. (325 degrees F. if using a pyrex baking dish. You'll need a well-greased 7-x11-inch baking pan.
4. In a large bowl, stir together the flour, sugar, baking powder, salt and orange zest. Cut in the butter until the mixture resembles cornmeal. Set aside.
5. In another bowl, beat the eggs. Stir in the milk and vanilla. Make a well in the center of the dry ingredients. Pour in the egg mixture. Stir just until moist.
6. Pour batter into well-greased baking pan. Arrange fruit on top, pressing in lightly. Scatter the streusel over.
7. Bake in preheated oven for one hour. Cool on rack 20 minutes. Cut into squares and serve warm.
8. When they are cool, leftovers should be covered with foil. Store at room temperature. To serve: warm, uncovered, in a 300 degree F. oven for 10 minutes.
Title: Pretty Fruit Pizza
Ingredients:
- 1 butter
- 1/2 icing sugar
- 2 flour
- 8 cream cheese
- 1/2 sugar
- 1 vanilla
- 2 cornstarch
- 1/2 sugar
- 1 lemon
- 1
Instructions:
1. Base:
2. Mix the ingredients until smooth. Pat the mixture onto an appropriate baking dish like a pizza pan, cookie sheet, or decorative oven safe dish.
3. Bake in preheated oven at 350°F til lightly brown. Set aside to cool.
4. Sauce:
5. Cream together ingredients and apply evenly on base when cool.
6. Glaze:
7. Mix cornstarch and sugar together and then put in heavy bottomed sauce pan. Slowly add pineapple and lemon juice and mix together. Bring to light boil and turn down and mix until thickened. Stir with a whisk most of the time to avoid scorching the sauce. The consistency should resemble syrup. Let cool.
8. Decoratively arrange various fruits on the "sauce" covered base. My favorites are strawberries, blueberries, peach, banana and kiwi. Choose brightly colored fruits for full impact.
9. At this point I usually use a tablespoon and delicately poor some glaze onto the pizza while using a rubber pastry brush to spread it. This is the most difficult part as the cream cheese sauce and sometimes the juice of the fruits will run together on the glaze and not look that nice. This is a somewhat time consuming task however the end product is beautiful and great for special occasions.
Title: Whipped Topping Rhubarb Custard Pie
Ingredients:
- 1 fresh rhubarb
- 3 sugar
- 1 1/2 all-purpose flour
- 3 salt
- 1 ground nutmeg
- 1/2 eggs
- 2 milk
- 2 butter
- 1
Instructions:
1. Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
2. In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
3. Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
4. Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
5. Dot the filling with the butter.
6. Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
7. Transfer the pie to a wire rack and let cool.
8. Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.
Title: Scotch Shortbread
Ingredients:
- 3/4 butter
- 1/4 sugar
- 2 flour
Instructions:
1. cream together the butter and sugar.
2. work the flour in with your hands.
3. chill.
4. roll the dough to 1/3- 1/2 inch thick.
5. cut into desired shapes.
6. place on ungreased baking sheet and bake in a 350f preheated oven for 20-25 minutes.
7. (the tops will not brown.).
Title: Chocolate Upside Down Cake
Ingredients:
- 2 all-purpose flour
- 1/4 baking powder
- 4 sugar
- 1 2/3 skim milk
- 1 nonfat plain yogurt
- 1/4 vanilla extract
- 2 sugar
- 1 dark brown sugar
- 1 hot water
- 1
- 1/2
- 2
- 1 3/4
Instructions:
1. Preheat oven to 325 F degrees. Set oven rack in middle of oven. Lightly spray 9x13 glass baking pan with cooking spray.
2. In medium bowl, whisk together flour, cocoa powder, and baking powder (about 30 seconds). Set aside.
3. In large bowl, whisk together sugar, milk, yogurt, vanilla, and melted chocolate until combined (about 1 minute). Add dry ingredients and whisk until just moistened, about 30-40 seconds.
4. Pour batter into baking dish. Smooth the top with the back of a spoon. Set aside.
5. Make the sauce: In medium bowl, whisk together the sugar, brown sugar, and cocoa. Gradually add the hot water, whisking until the sugar is dissolved and the sauce is smooth (about 30 seconds).
6. Gently drizzle sauce over the back of a spoon onto the cake batter, covering the batter completely. NOTE: Don't worry if some of the batter floats up from below.
7. Bake about 50 minutes, or until cake is firm to the touch. Allow to cool slightly, about 30 minutes.
8. Release sides of cake by running a knife around the edges of the pan.
9. Transfer squares to serving plates and spoon fudge sauce from the bottom of the pan over each piece.
Title: Chocolate Dipped Key Lime Pie Pops
Ingredients:
- 1 key lime
- 2
- 10
Instructions:
1. Carefully remove the pie from the aluminum tin and place it on a parchment paper lined baking sheet. Lay another piece of parchment paper over the pie; place your hand on top of the pie to stabilize it.
2. Insert 10 wooden pop sticks into the side of the pie @ equal intervals, sticking them thru the crust and about 2" into the filling. If the crust starts to crack, pierce it first with a knife before inserting the sticks.
3. Cut the pie into 10 wedges, with a stick in the middle of each wedge. Return to the freezer until rock hard, about 1 hour.
4. Melt the chocolate in a double boiler. If you don't have a double boiler use the following method. Set a heatproof bowl on top of a deep saucepan of water & bring to boil (do not let the bowl touch the water). Once the water boils, turn off the heat and add two thirds of the chocolate to the bowl. Stir constantly with a rubber spatula until the chocolate is melted.
5. Transfer the melted chocolate to a quart-size container and add the remaining chopped chocolate. Puree with an immersion blender until smooth & shiny about 5 to 7 minutes. If you don't have an immersion blender you can stir vigorously with a whisk.
6. Line a baking sheet with heavy-duty foil (shiny side up) or plastic wrap. Working quickly, hold a wedge of pie by the stick and dip it in the chocolate. Let the excess drip off then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges.
7. Freeze pops at least 15 minutes.
Title: Stuffed Strawberry Cheesecakes
Ingredients:
- 24 strawberries
- 4 light cream cheese
- 2 confectioners' sugar
- 1/2 vanilla extract
- fresh mint leaves
Instructions:
1. Slice off the stem end of each strawberry. Use a knife to scoop out a little bit of each berry to make a hole in the center. Set aside.
2. Combine cream cheese, sugar and vanilla in a small bowl.
3. Fill each strawberry with the mixture, mounding a bit of the mixture on the top of the strawberry.
4. Garnish with mint and serve.
Title: Carrot-Walnut Cake
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1/4 ground cinnamon
- 1/2 orange zest
- 3/4 carrot
- 1/2 walnuts
- 1 1/4 all-purpose flour
- 1 1/4 baking powder
- 1/4 salt
- 1/4 crushed pineapple
Instructions:
1. Preheat the oven to 350°F Remove the butter and the eggs from the refrigerator to allow them to come to room temperature.
2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.
3. Add the eggs one at a time, mixing on low speed.
4. Stir in the cinnamon, orange zest, carrots and walnuts.
5. Sift the flour, baking powder and salt together.
6. Stir in half the flour mixture. Stir in the pineapple. Stir in the rest of the flour mixture. The batter should be smooth, but do not overmix.
7. Coat a loaf pan (or 9" round cake pan) with nonstick spray. Pour the batter into the pan.
8. Bake until golden brown and set in the center, about 25 to 30 minutes.
Title: Blackberry, Walnut and Apple Shortcake
Ingredients:
- 4 apples
- 1/2 blackberries
- 2 water
- 1 sugar
- 2 arrowroot
- 1 flour
- 4 baking powder
- 2 1/4 butter
- 1 1/2 margarine
- 10 powdered sugar
- 1/3 egg
- 1 vanilla
- 1/2 walnut halves
- 1
Instructions:
1. Combine apples and juice in a large saucepan over medium heat. Cover and simmer 6-10 minutes or until apples are tender.
2. Drain, reserving juice and apples.
3. Measure 2 cups apple slices and set aside. Additional juice and apples can be used for another purpose.
4. Combine berries, water and preserves in medium saucepan.
5. Combine sugar and arrowroot powder in a small bowl and then stir into berry mixture.
6. Cook over medium heat nd simmer until thickened (6-10 minutes). Set aside and let cool to room temperature.
7. Preheat oven to 375-degrees F.
8. Sift together flour and baking powder in a small bowl.
9. In a large bowl cream butter and powdered sugar until fluffy. Add egg and vanilla. Stir in sifted dry ingredients to form a soft dough.
10. Divide dough into two parts, with one part being slightly larger than the other.
11. On a board on top of wax paper, roll the larger piece of dough out into a 12-inch circle.
12. Put pastry into a 9-inch pie pan.
13. Add reserved apples. Top with walnut halves. Pour berry mixture over walnuts.
14. Roll remaining dough out to a 9-inch circle.
15. Place over filling and press top and bottom pastry edges together to seal. Prick top over with fork.
16. Put pie pan on top of baking sheet in case of spill over.
17. Bake for 50-60 minutes or until pastry in golden and filling is bubbly.
18. Serve warm with whipped cream, if desired.
Title: Banana Brownie Cake
Ingredients:
- 1 flour
- 1/3 powdered milk
- 1/4 baking soda
- 1/4 salt
- 1/4 banana
- 1 sugar
- 1 buttermilk
- 2 vanilla extract
- 1/4
- 1
Instructions:
1. Preheat oven to 350. Coat 9 inch baking pan with vegetable cooking spray.
2. Combine flour, cocoa, milk powder, baking soda and salt.
3. in bowl.
4. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth.
5. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake for 25 minutes until toothpick inserted in center comes out clean. Cool on wire rack.
Title: Peter's Easy Gluten Free Cookies
Ingredients:
- 1 chunky peanut butter
- 1 brown sugar
- 1 egg
- 1 baking soda
- 1 vanilla
- 1 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Mix everything but chips in mixing bowl.
3. Fold in chips.
4. Form dough by tablespoons into balls.
5. Arrange 2 inches apart on ungreased baking sheets.
6. Bake 10-12 minutes.
Title: Wonderful Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 margarine
- 1/2 vanilla
- 1 egg
- 2 1/2 flour
- 1 baking soda
- 1 cream of tartar
Instructions:
1. Cream butter and sugars together; add egg, vanilla and almond extract.
2. Combine flour, baking soda, cream of tartar and add dry mixture, mix all together.
3. Bake at 350° for about 6-9 minutes.
Title: Double Date Delight Oatmeal Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 3 quick oats
- 2 dates
Instructions:
1. Cream butter and both sugars together.
2. Then add eggs and vanilla and combine well.
3. Next, add flour, baking soda and cinnamon and combine into ingredients.
4. Finally add quick oats and dates and mix together.
5. Use a teaspoon to drop mix onto ungreased cookie sheet.
6. Bake for 11 to 12 minutes at 350 or until golden brown.
Title: Raw Apple Cake
Ingredients:
- 2 sugar
- 1/2 eggs
- 2 apples
- 4 flour
- 2 salt
- 1 cinnamon
- 2 nutmeg
- 1 baking soda
- 2
Instructions:
1. Combine sugar, oil, eggs, and apples in a bowl and mix well with wooden spoon.
2. In separate bowl, sift together dry ingredients (remaining ingredients).
3. Add dry ingredients to wet and mix well.
4. Bake at 350 degrees for 1 hour in a greased 9x13 pan.
5. **NOTE: Cake will be a dark brown color when it is done. That is normal. It will be delicious.
Title: Mrs. Cim's Anisette Biscuits
Ingredients:
- 6 eggs
- 2 baking powder
- 3 1/2 anisette flavoring
- 1 sugar
- 1 canola oil
- 6 flour
Instructions:
1. Mix sugar, eggs, baking powder and anisette flavoring. Add 1/2 cup of oil and some of the flour.
2. When blended, add the other 1/2 cup of oil and more flour. If dough is very sticky, add more flour.
3. For six 1" rolls. Bake on a parchment covered baking sheet at 350 degrees for 10-15 minutes.
4. Slice each roll at an angle with a serrated knife to give you 3/4" thick pieces.
5. Return pieces to the baking sheets and bake for another 10-15 minutes or until they cookies are a medium golden brown.
6. Sprinkle cooled cookies with confectioners sugar.
Title: Ice Cream Cones
Ingredients:
- 2 eggs
- 1/2 granulated sugar
- 4 unsalted butter
- 2 -3 milk
- 1/2 pure vanilla extract
- 1/3 all-purpose flour
- 1/8 salt
Instructions:
1. In a medium bowl whisk together the eggs and sugar until frothy.
2. Whisk in the melted butter, milk and vanilla; add the flour and salt and whisk until the batter is smooth; the batter should be quite thin (like a crepe batter) so add more milk if the consistency is too thick.
3. Heat a 8-9 inch sauté pan over medium heat until it is hot.
4. Reduce the heat to medium and brush the pan lightly with vegetable oil.
5. Pour about 3-4 tablespoons of batter into the pan and immediately tilt or rotate the pan so the batter forms a thin 5-6 inch circle.
6. Place pan back on the heat and cook until the batter is set and you can see the underside is golden brown (3-4 min).
7. Slip a metal spatula under the crepe and gently flip it over.
8. Cook until golden brown.
9. Remove the pan from the heat and slide the crepe from the pan onto your work surface.
10. While the crepe is still hot, quickly start at one edge and roll the crepe into a cone shape.
11. Squeeze the tip of the cone to seal it so the ice cream won't drip out.
12. Place on a wire rack to cool completely.
13. Continue making the rest of the cones, lightly brushing the pan with vegetable oil each time.
14. Store leftovers in a covered container.
Title: Soft-Baked Oatmeal Cookies
Ingredients:
- 3 eggs
- 1 raisins
- 1 vanilla
- 1 brown sugar
- 1 white sugar
- 1 shortening
- 2 1/2 flour
- 2 baking soda
- 1 salt
- 1 cinnamon
- 2 oats
- 1/2 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine eggs, raisins, and vanilla. Let stand one hour in refrigerator.
3. In a large bowl, cream sugars and shortening.
4. Stir in egg mixture.
5. In a separate bowl, mix together, flour, baking soda, salt, and cinnamon. Add to creamed mixture.
6. Add oats and walnuts.
7. Form into small balls and bake for 10 to 12 minutes.
Title: Sour Cream Fudge Layer Cake With Chocolate Rum Frosting
Ingredients:
- 2/3 dark rum
- 4 Kahlua
- 1/2 sour cream
- 1 baking soda
- 1 1/2 salt
- 1/4 unsalted butter
- 3/4 granulated sugar
- 1 3/4 eggs
- 2 all-purpose flour
- 2 1/4 icing sugar
- 2 1/2 cocoa powder
- 1/2 unsalted butter
- 1/2 dark rum
- 3 Kahlua
- 1 -2 sour cream
- milk
Instructions:
1. Preheat oven to 350.
2. Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
3. CAKE.
4. Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
5. Whisk in rum until smooth.
6. Cool to room temperature.
7. Place sour cream in smaller bowl and add soda and salt, stir.
8. Cream butter and sugar in a large bowl until fluffy.
9. Beat in eggs one at a time.
10. Beat in chocolate mixture until smooth.
11. Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
12. Spread evenly in prepared pans.
13. Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
14. Cool on racks for 5 minutes, turn out onto wire racks to cool.
15. Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
16. FROSTING.
17. Sift sugar and cocoa into a large bowl.
18. Beat in butter and rum, start at low speed, until smooth.
19. Beat in enough milk or sour cream to make a spreadable frosting.
20. Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
21. Enjoy!
Title: Jello Chocolate Mousse W/Tofu
Ingredients:
- 1 firm silken tofu
- 1 chocolate pudding mix
- vegetarian chocolate pudding mix
Instructions:
1. Drain tofu(prep time 10 min.)and place in medium or large bowl.
2. Add pudding mix.
3. Mix until smooth. An electric mixer on a medium setting works well.
4. Place in four containers and chill for ten minutes.
5. Different flavors may be used.
6. Garnish with a cherry or other favorite fruit.
Title: Coconut Jasmine Rice Pudding T-R-L
Ingredients:
- 4 eggs
- 3/4 sugar
- 2 coconut milk
- 2 cooked jasmine rice
- 1 milk
- 1 vanilla extract
- 1/2 salt
- 1/4 nutmeg
- 1/4
Instructions:
1. Preheat oven to 300ºF (150ºC).
2. Lightly butter a 9x13-inch pan.
3. In a mixing bowl, beat eggs and sugar well.
4. Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg.
5. Mix thoroughly.
6. Make a "water bath" by placing the baking dish into a large pan that has an inch of hot water in it.
7. Pour the pudding mixture into the baking dish. Stir so all the rice is evenly distributed in the pan.
8. Bake for 20 minutes.
9. Stir pudding to mix the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
10. NOTE:
11. I find that when pouring "soupy stuff" like for a pudding, it is best to put the pan on the oven shelf and pour the pudding into it rather than try to trek over to the oven.
Title: Fresh Nectarines Drizzled With a Raspberry Orange Sauce
Ingredients:
- 2 nectarines
- 1/2 cream cheese
- 1 1/2 lemon juice
- 1 raspberries
- 1 Grand Marnier
- 2 icing sugar
- mint sprigs
Instructions:
1. Slice the fruit in half and remove the pit.
2. Form the cream cheese into a ball to fit inside the nectarine, it should be slightly larger than the original pit.
3. Place in one half of the fruit, brush the fruit with the lemon juice to prevent browning if not serving right away.
4. Puree the raspberries, press threw a strainer, stir in the liquer and taste for sweetness, if necessary add some icing sugar and mix well.
5. When ready to serve, spoon the puree onto the plate, place half the fruit with the cream cheese onto the puree. Now place the other half of the nectarine so that it is slightly overlapping on top.
6. Drizzle with a little of the raspberry puree and sprinkle with icing sugar and garnish with the mint.
7. Enjoy.
Title: Budino Di Riso (Rice Pudding)
Ingredients:
- 1 2% low-fat milk
- 1 1/4 arborio rice
- 1/2 carnaroli rice
- 1/4 salt
- 1/2 vanilla bean
- 1/2 sugar
- 3 eggs
- 1 lemon, zest of
- 1/8 cinnamon
- 1 butter
- 1/4 sugar
- 1 bing cherry
- 2 Amaretto
Instructions:
1. Combine the half and half, milk, rice, and salt in a large saucepan. Bring to a boil, then reduce the heat to simmer. Scrape the seeds from the vanilla bean into the rice mixture, then add the vanilla bean shell. Cover the pot and cook until most of the liquid is absorbed. The rice should look soupy. This should take about 25-30 minutes.Remove the vanilla bean and save for another use.
2. Transfer the mixture to a bowl. Stir in the sugar and let the mixture cool.
3. Preheat the oven to 325°F.
4. Combine the eggs, lemon zest and cinnamon in a small bowl. Stir the mixture into the cooled rice.
5. Brush six 3 x 1-1/2-inch ramekins with the melted butter. Fill the ramekins 2/3 full with the rice mixture and place them in a baking dish. Pour boiling water along the sides of the baking dish so it comes half way up the sides of the ramekins.
6. Bake 25-30 minutes or until a knife inserted in the center comes out clean, but the pudding still wiggles when shaken. Remove the ramekins from the baking dish and allow to cool to room temperature before serving, or refrigerate covered until ready to serve.
7. To make the sauce: Melt the butter in a saucepan over medium heat and stir in the sugar. Cook until the sugar dissolves. Stir in the cherries and continue cooking until the cherries look glazed. Raise the heat to medium high and stir in the amaretto. Cook 1 minute. Transfer the sauce to a small bowl and allow it to cool to room temperature.
8. To serve the budino: Run a butter knife around the inside edge of each ramekin and unmold each one onto a dessert plate. Spoon some of the cherry sauce over the top; garnish with a mint leaf and serve.
Title: Macarons Creme Brulee (Creme Brulee French Almond Macaroons)
Ingredients:
- 3 icing sugar
- 100 caster sugar
- 100 sugar
- 20 vanilla extract
- 200 demerara sugar
- 2
- 30
- 1
Instructions:
1. One hour before starting, take the egg whites out of the refrigerator.
2. Preheat the oven to 150 degrees Celcuis.
3. Mix the icing sugar, caster sugar and ground almonds in a blender until they form a fine powder.
4. Whisk the egg whites with a pinch of caster (superfine) sugar until they form soft peaks, then when it begins to look 'moussey' (not sure how to translate "commence a mousser"), add 20g of sugar and whisk until the egg whites form stiff peaks.
5. Tip the egg white mixture into the almond mixture and and fold (the recipes says "macaronnez", I don't think that's translatable!) together using a spatula until they form a smooth paste but be careful not to let them become liquidy.
6. Using a 8mm piping bag, pipe little mounds (about 60) of the mixture on a greased baking sheet, spacing them about 3-4cm apart.
7. Leave in the oven for 12-14 minutes, being careful not to let them brown too much. After that time, take them out of the oven and allow them to cool before decorating. Turn the oven down to 90 degrees Celcius.
8. While they're cooling, beat the egg yolks and sugar together until they become pale.
9. In a separate bowl, whisk the cream with the vanilla until it thickens slightly, then tip it into the egg yolk mixture. Mix together gently so it doesn't turn into a mousse.
10. Pour the creme into a greased flan or pie dish measuring about 18cm (7-8 inches) and place in the oven for 1 hour and 20 minutes. After that time, leave it to cool for an hour, then place it in the fridge to set for at least four hours.
11. When you're ready to serve (finally!), take the creme out of the fridge and stamp out discs the same size as the macaroons, and place on the flat side of one macaroon. Sprinkle with demerera sugar and caramelize using a blow torch, then place on a small tea plate, placing another macaroon flat side down on one edge as a 'lid' to make 30 macaroons.
12. I promise you it's worth the effort! They look really impressive, but it made me realize how hard French patissiers must work.