lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Butter Pound Cake With Berries
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 flour
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1 vanilla
- 1 buttermilk
- 1 fresh strawberries
- confectioners' sugar
Instructions:
1. Heat oven to 325 degrees F.
2. Generously grease and lightly flour a bundt pan.
3. In large bowl, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition.
5. Add remaining ingredients, except berries and confectioner's sugar.
6. Blend until moistened.
7. Beat at medium speed 2 minutes scraping bowl often.
8. Pour batter into prepared pan.
9. Bake at 325 degrees F for 60 to 65 minutes until toothpick comes out clean.
10. Remove from pan and cool completely.
11. Just before serving, sprinkle with confectioner's sugar and garnish with fresh berries as desired.
Title: Coconut Date Cake
Ingredients:
- 4 butter
- 2 margarine
- 1 flour
- 1 sugar
- 1 egg
- 1/2 dates
- 1 coconut
- 2 hot water
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 1 vanilla
- 1/2 butter
- 1/2 margarine
- 1/2 sugar
- 1/2 coconut
- 1 dates
- water
Instructions:
1. Pour hot water over dates and baking soda; leave aside.
2. Cream butter/margarine and sugar, add beaten egg.
3. Stir in date mixture and add vanilla, salt and coconut,
4. Stir in sifted flout and baking powder.
5. Bake in 2 prepared cake pans at 375 degrees F for 20 - 30 minutes.
6. Filling:
7. Cook sugar, cocoa, water, dates and butter/margarine until thick. Add coconut.
8. To be spread between the two cake layers.
9. Decorate top of cake with chocolate icing.
Title: Low Fat Chocolate Fudge Cake
Ingredients:
- 85 dark chocolate
- 50 cocoa powder
- 200 brown sugar
- 125 boiling water
- 2
- 20
- 50
- 4
Instructions:
1. Preheat oven to moderate. Line base and side of deep 20 cm round cake pan with baking paper.
2. Combine chcocolate, cocoa and sugar with the water in large bowl, stir until smooth. Add egg yolks;whisk to combine. Fold in almond meal and flour.
3. Beat egg whites in small bowl with electric mixer until firm peaks form. Gently fold egg mixture into chocolate mixture, in two batches; pour into prepared pan.
4. Bake in moderate oven about 40 minutes. Stand in pan 5 minutes. Turn onto wire rack;remove paper.
5. Serve this cake warm, dusted with icing sugar and topped with fresh strawberries.
Title: Fresh Fruit Cup Cones
Ingredients:
- 12 fresh strawberries
- 1 fresh blueberries
- 1 fresh raspberry
- 1 sugar
- 2
Instructions:
1. In a bowl, combine fruits and sugar.
2. Pour fruit into ice cream cones, distributing evenly.
3. Top with whipped topping and serve immediately.
Title: Crumbly Cinnamon Chocolate Squares
Ingredients:
- 175 butter
- 200 golden syrup
- 175 flour
- 3 eggs
- 3 milk
- 1 baking powder
- 100 dark chocolate
- 1 cinnamon
- 100 light muscovado sugar
- 85
Instructions:
1. Heat oven to 180 Degrees Celsius
2. Line base tray-bake tin with greaseproof paper.
3. Put cake ingredients into a large mixing bowl, and beat until well-blended and creamy.
4. Tip into cake tin.
5. Scatter chocolate on top.
6. Mix remaining ingreients and scatter over top of chocolate.
7. Lightly press to compact mixture.
8. Bake for 40 minutes.
9. Cool in tin before cutting into squares. Will store wrapped in foil for 4 days.
Title: Strawberry Sweetiepie!
Ingredients:
- 5 chocolate
- 20 rose extract
- 70 strawberry puree
- 70
- 10
Instructions:
1. To make the strawberry mousse, combine the whipped cream and strawberry puree.
2. Fold in the egg white.
3. Place into a mould and freeze.
4. When ready to assemble, turn out the strawberry mousseline from the mould.
5. Set it at the center of the serving plate.
6. Place the heart shaped template.
7. Dust with cocoa powder.
8. Decorate with chocolate hearts and a red sugar rose.
9. Enjoy!
Title: Cranberry Dessert Cake With Butter Sauce
Ingredients:
- 2 3/4 flour
- 2 1/4 sugar
- 2 baking powder
- 1 baking soda
- 1/4 salt
- 2 sour cream
- 1/2 milk
- 1/4 eggs
- 1/2 fresh cranberries
- 2 butter
- 3 1/2 half-and-half
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 375°F.
2. Grease and flour bottom only of 9x13 pan.
3. Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
4. Mix well.
5. In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
6. Add sour cream mixture to flour mixture.
7. Stir just until dry ingredients are moistened.
8. Gently fold in cranberries.
9. Spoon into prepared pan.
10. Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
11. BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
12. Bring to a boil.
13. Simmer over low heat for 2 minutes, stirring constantly.
14. Remove from heat, stir in vanilla.
15. Serve warm sauce over cake.
Title: Eclair Cake
Ingredients:
- 1 flour
- 4 eggs
- 1/2 margarine
- 1 water
- 8 cream cheese
- 3 milk
- 6 instant vanilla pudding
- 8
Instructions:
1. Cake:.
2. Bring water to a boil with the margarine and blend. Lower the heat and add the flour. Stir the mixture until smooth.
3. Mixture will leave the sides of the pan and form a soft ball.
4. Remove from the heat and cool slightly.
5. Fold eggs into the pan one at a time until well blended.
6. Spread mixture in the bottom of a lightly greased (13 x 9) cookie sheet.
7. Bake at 400 degrees for 30 minutes or until lightly browned. Cool.
8. Filling:
9. Beat the cream cheese and when fluffy add the milk and pudding. Mix together until thick and smooth, about 2 minutes.
10. Spread the mixture over cooled cake.
11. Regrigerate until set.
12. Spread the whipped topping over the top of the pudding mixture.
13. Drizzle the chocolate syrup on the Cool whip in thin lines (either way).
14. Run a knife through the Hersheys in parallel lines to make a pattern. (Horizontally this time if you went vertically the first time.) Garnish with almonds and chill.
Title: Rum & Raisin Bread & Butter Pudding
Ingredients:
- 1 dark rum
- 1/2 demerara sugar
- 1/4 eggs
- 150 vanilla extract
- 4 milk
- 2 butter
- 300
- 10 -20
Instructions:
1. Mix the fruit and demerara together in a small bowl or large mug and pour the rum over it to coat all the fruit. Mix the fruit and sugar around in the rum then cover and leave in the fridge for 24 hours.
2. Preheat oven to 180°C.
3. Butter all the bread you have on one side and put aside.
4. Slowly mix 150g white cane sugar in a bowl with 4 eggs, added slowly. Also add 2 drops of vanilla extract.
5. Whisk slowly until smooth and creamy, then continue to add while slowly adding the cream and the milk.
6. Layer the bread in the bottom of a large ovenproof dish and then sprinkle the soaked fruit over this layer. Add another layer of bread, and repeat the process until you run out of bread and fruit.
7. Pour over the vanilla custard and allow to stand for 15-20 minutes to allow the bread to soak up all the custard. If you have any rum and sugar remaining in the fruit bowl pour this over the top of the pudding after 15-20 minutes of standing.
8. Place in a bain marie in the oven and cook for around thirty minutes until it is golden brown and slighty crispy on top.
9. Enjoy!
Title: Peach Charlotte
Ingredients:
- 1/3 sugar
- 2 cornstarch
- 1 1/4 milk
- 3 ladyfingers
- 1/2 unflavored gelatin
- 1.5 heavy cream
- 2 sugar
- 3 vanilla extract
- 1
- 1 1/2
- 1/4
- 1 1/2
Instructions:
1. Filling:
2. In saucepan, stir sugar and cornstarch. Gradually whisk in milk. Heat over medium-high heat, slowly stirring, until mixture comes to boiling, 3 minutes; boil until very thick, 1 minute.
3. In bowl, lightly beat yolks. Stir 1/3 cup of hot milk mixture into yolks. Stir yolk mixture into milk mixture in pan; cook over medium-low heat, stirring, until instant-read thermometer registers 160, about 4 minutes.
4. Scrape into bowl. Stir in almond extract. Place plastic wrap directly on surface; let cool. Refrigerate until very thick, 45 minute.
5. Charlotte:
6. Line bottom of 9in springform pan with foil. Coat foil and sides of pan with cooking spray. Stand landyfinger halves upright around side of pan. Line bottom with halves, tearing into pieces to fit.
7. Thinly slice 2 peach halves for garnish and reserve. Place remaining halves, cut side down, in bottom of pan on top of fingers. Spoon filling over peaches.
8. Pour schnapps into small saucepan. Sprinkle gelatin over top. Let stand 5 minutes to soften. Gently heat over low heat until gelatin dissolves completely. Let cool.
9. In large bowl, beat the cream until foamy. Gradually beat in sugar until very soft peaks form. Beat in vanilla and gelatin mixture and continue to beat until stiff peaks form.
10. Spoon whipped cream over filling in pan. Arange reserved peach slices around edge. Cover and refrigerate for 4 hours or overnight.
Title: Graham Crackers
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 dark brown sugar
- 1 baking soda
- 3/4 kosher salt
- 7 unsalted butter
- 1/3 honey
- 5 pure vanilla extract
- 2 granulated sugar
- 3 ground cinnamon
- 1
Instructions:
1. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off, or mix on low, until the mixture is the consistency of a coarse meal.
2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
4. To prepare the topping: In a small bowl, combine the sugar and cinnamon and set aside.
5. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with topping. Chill until firm, about 30-45 minutes. Repeat with the second batch of dough.
6. Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
7. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
8. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or a skewar, prick the dough to form two dotted rows about 1/2 from each side of the middle dividing line.
9. Bake for 25 minutes, until browned and slightly firm to the touch, rotating the baking sheets halfway through to ensure even baking.
Title: Ridiculously Easy Creme Brulee
Ingredients:
- 2 milk
- 1 half-and-half cream
- 2 vanilla instant pudding mix
- vegetarian instant vanilla pudding mix
- brown sugar
Instructions:
1. Pour milk and cream into a mixing bowl and add pudding mix.
2. Whisk until slightly thickened.
3. Pour into a large baking dish and sprinkle with brown sugar.
4. Broil until sugar melts and bubbles.
Title: Red Velvet Cream Cheese Brownies
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 1 vanilla extract
- 1/4 cocoa powder
- 1/8 salt
- 1 vinegar
- 1 eggs
- 2 all-purpose flour
- 3/4 cream cheese
- 8 sugar
- 1/4 egg
- 1 vanilla extract
- 1/8
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter an 8 by 8-inch baking pan, and set aside.
3. Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
4. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
Title: Siena Cake - Panforte de Siena
Ingredients:
- 4 hazelnuts
- 4 flour
- 2 cocoa powder
- 2 ground cinnamon
- 2 sugar
- 2/3 honey
- 2 powdered sugar
- 1
- 2
- 1/3
- 1/2
Instructions:
1. Chop almonds, hazelnuts, apricots, pineapple, orange and lemon peel.
2. Mix well with flour, cinnamon, and cocoa.
3. Put sugar and honey in a saucepan, stirring over medium heat until sugar is dissolved.
4. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Add chocolate to saucepan, stir until melted, and remove from heat.
6. Combine with fruit and nut mixture; cut parchment paper circle to fit bottom of 8" well-buttered round cake pan, then butter the paper and evenly spread the batter into the pan.
7. Bake at 300 degrees F for 35 minutes.
8. Let cool in pan.
9. Remove cake from pan, wrap in foil, and let stand overnight.
10. Sprinkle with powdered sugar and cut into thin wedges.
11. Wrapped in aluminum foil to stay air-tight, it will keep for weeks, refrigeration not needed.
12. Note: the Julesong photo accompanying this cake was taken about a month after it was made, because this cake can keep for so long and we forgot to take pics when it was newly done and the powdered sugar was still all pretty. :) Please excuse the slightly messy nature of the cake in the photo - we'll replace it with a good one, next year.
Title: The Best Peanut Butter-Oatmeal Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 3/4 sugar
- 1 brown sugar
- 1 peanut butter
- 2 eggs
- 1 1/2 flour
- 2 baking soda
- 1 salt
- 1 quick-cooking oats
Instructions:
1. In large bowl mix the butter, shortning, sugars and peanut butter.
2. Add eggs one at a time.
3. Blend flour, soda and salt then add to sugar mixture.
4. Then add oats.
5. Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.
Title: Quick Strawberry and Apricot Tiramisu
Ingredients:
- 4 eggs
- 1 sugar
- 100 caster sugar
- 1 vanilla pod
- 250 mascarpone
- 350 strawberries
- 3 kirsch
- 30 sponge cake fingers
- 4 apricots
- 2 hazelnuts
Instructions:
1. Separate the egg whites and yolks.
2. Whisk the whites until stiff with a pinch of sugar.
3. Set aside.
4. Whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy.
5. Split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture.
6. Whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside.
7. Whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the Kirsch and dilute with about the same amount of water to make a thin syrup.
8. Quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish.
9. Spoon over half the mascarpone and egg mixture.
10. Cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more Kirsch and water to the syrup).
11. Spoon over the rest of the mascarpone cream.
12. Chill for at least two hours.
13. Stone and quarter the apricots.
14. To finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts.
Title: Easy Kid-Pleasin' Strawberry Buttercream Frosting
Ingredients:
- 8 salted butter
- 3 confectioners' sugar
- 1/2 2% low-fat milk
- 1/2 vanilla extract
- 1/2
Instructions:
1. Butter must be highly softened but NOT melted. I'd recommend leaving it out in a safe area for about 20 minutes.
2. With an electric mixer, cream the butter with 1 cup confectioners sugar and the milk.
3. Beat in the Nesquik and vanilla extract.
4. In small increments, beat in the rest of the confectioners' sugar. For a stiffer frosting, add a little more confectioners sugar.
5. This will ice about 24-36 cupcakes assuming you use about 2-3 Tbsp per cupcake. It's best to make this after you've baked and are ready to use it because refridgeration will cause it to set and make it practically unspreadable.
Title: Mama Jan's Super Yummy Sugar Cookies
Ingredients:
- 1/2 butter
- 2 egg
- 1 sugar
- 1/2 salt
- 2 baking powder
- 2 flour
- 1/2 vanilla extract
- 1/2
Instructions:
1. Cream together the butter and sugar.
2. Add egg and mix well.
3. Sift dry ingredients together and blend into sugar mixture. Mix well.
4. Add extracts and blend well.
5. Chill one hour.
6. Roll out to thickness of half your little finger and cut with cookie cutters.
7. Bake at 400F for 8-10 until edges are golden.
Title: Sugar Free Peanut Butter Cookies
Ingredients:
- 3/4 peanut butter
- 1/2 unsalted butter
- 1 stevia powder
- 1 blackstrap molasses
- 1 egg
- 1 vanilla bean
- 1 1/2 flour
- 3/4 baking soda
- 1/8 salt
Instructions:
1. Beat first 6 ingredients til creamy. Then fold in rest of ingredients.
2. Bake at 350 for 11 minutes.
Title: Caramel Apple Bread Pudding
Ingredients:
- 6 hot water
- 1 brown sugar
- 1 eggs
- 4 milk
- 2 sugar
- 1/2 vanilla
- 1/2 nutmeg
- 1/4 salt
- 1/8 apple
- 1 pecans
- 1/3
Instructions:
1. Place bread in greased 2 qt casserole. combine water and brown sugar and pour over bread. Combine remaining ingredients and pour over bread.
2. Bake at 350 degrees for 50 - 60 minutes or until knife inserted in center comes out clean. Delicious served warm with a scoop of vanilla ice cream on the side.
Title: Vegan Basic Vanilla Fluffy Buttercream Frosting
Ingredients:
- 1/2 shortening
- 1/2 vegan margarine
- 3 1/2 powdered sugar
- 1 1/2 vanilla extract
- 1/4 soymilk
Instructions:
1. Beat the shortening and margarine together until well combined (about 5 minutes).
2. Add the sugar, and beat for about 3 more minutes.
3. Add vanilla and soy milk.
4. Beat an additional 5-7 minutes until fluffy!
5. This is enough to frost your average 13x9 cake, or at least 12 cupcakes.
Title: Raspberry Fluff
Ingredients:
- 1 semolina
- 3 sugar
- 3 cold water
- 3 chocolate bars
- 1
Instructions:
1. Bring water, semolina, and sugar to the boil. Boil for 3 minutes.
2. Remove from heat and add jelly crystals, stir until dissolved.
3. When cool, beat with an egg beater for 10 minutes.
4. Pour into a serving dish and leave to set. When set, cover with whipped cream and decorate with chocolate.
Title: Boston Banana Cream Pie
Ingredients:
- 1 1/4 flour
- 3/4 sugar
- 2 baking powder
- 1/4 salt
- 2/3 milk
- 1/4 shortening
- 1 vanilla
- 1 egg
- 1/2 sugar
- 3 flour
- 1/8 salt
- 1 1/4 milk
- 1 egg
- 1 butter
- 1 vanilla
- 2 bananas
- 1 butter
- 2 powdered sugar
- 1 salt
- 1 vanilla
- 1/4 milk
- 2 -3
Instructions:
1. Grease bottom of a 9" round pan.
2. Line with wax paper and grease again.
3. Blend all cake ingredients till moist; beat 2 minutes on medium.
4. Pour batter into pan and bake at 350 degrees for 20-30 minutes until a toothpick comes out clean.
5. Cool 5 minutes, then invert on wire rack.
6. Remove wax paper carefully and cool completely.
7. With a long thin knife, split cake in half to get 2 thin layers.
8. Meanwhile make filling: Combine in a saucepan the sugar, flour and salt.
9. Slowly stir in the milk.
10. Cook on medium; stirring constantly.
11. Bring to a boil for 1 minute, then temper the egg by mixing about a 1/4 cup of the hot filling into the egg.
12. Add the egg mixture back into the pan; cook till bubbly, stirring constantly.
13. Remove from heat and stir in butter and vanilla.
14. Cool, stirring occasionally.
15. Spread half the filling on bottom layer.
16. Arrange the banana slices on filling, then cover bananas with remaining filling.
17. Top with 2nd layer, cut side down.
18. For glaze: In small saucepan, cook chocolate and butter on low heat till melted.
19. Stir in sugar, vanilla, salt and milk for spreading consistency.
20. Spread on top of cake, letting some drizzle down sides.
21. Refrigerate.
Title: Dreamsicle Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 mandarin oranges
- 1 fat-free cool whip
- 1 sugar-free orange gelatin
- 1 boiling water
- 3
Instructions:
1. Heat up one cup of water.
2. Place orange jello mix into small mixing bowl and pour hot water on top.
3. Mix until jello is dissolved completely.
4. Next, add 3 ice cubes to the same measuring cup and add water to the 1 cup line.
5. Pour this into jello and let set for five minutes.
6. While the jello is cooling, drain mandarin oranges and set aside.
7. You can omit this step if you don't want to add oranges.
8. With an electric mixer, beat in instant vanilla pudding to jello mixture.
9. Once again, let stand for 5 minutes.
10. Now fold in whipped topping into jello/pudding mixture until well blended.
11. Fold in mandarin oranges.
12. Place in refrigerator until mixture sets.
Title: Almond Crisps
Ingredients:
- 1 egg
- 1 butter
- 1 water
- 1/2
- 1 -4
- 1
Instructions:
1. Preheat oven to 375°F Place all ingredients in a large bowl.
2. Using an electric mixer, beat on low speed, scraping down side of bowl as needed until moist crumbs form.
3. Start by adding only 1 tablespoons of water.
4. If dough is dry add more water, 1 tablespoons at a time, until dough will form a ball in your hands.
5. Roll into 1-inch balls.
6. Place coloured sugar or sprinkles in a small bowl and flatten balls in the sugar to 1/4-inch thickness.
7. Bake until cookie edges are golden, 8 to 10 minutes.
Title: No Fat Brownies
Ingredients:
- 1 1/2 flour
- 3/4 sugar substitute
- 1 1/2 baking powder
- 1 unsweetened applesauce
- 4 nonfat yogurt
- 1 vanilla
- 3
- 2
Instructions:
1. Preheat oven to 350°F.
2. In a medium size bowl mix flour, cocoa, sugar and baking powder. Stir with fork.
3. In a large bowl whisk egg whites, stir in applesauce and vanilla.
4. Gradually add flour mixture and stir until well mixed.
5. Bake in oven for 35 - 40 minutes.
Title: Rich Caramel Sauce
Ingredients:
- 4 butter
- 1 sugar
- 1 heavy cream
Instructions:
1. Melt the butter in a saucepan over medium-high heat.
2. Add the sugar and cook, stirring occasionally, until sugar is melted and mixture is a deep amber color- about 4 to 6 minutes.
3. Remove from heat.
4. Gradually stir in cream.
5. Return to heat and cook until smooth, about 2 minutes.
6. Serve over ice cream or cake.