lumicero/recipes-ing2inst huggingface dataset:
Title: Buttermilk Peach Pudding
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1/2 salt
- 1/2 nutmeg
- 1/2 ground ginger
- 3 1/2 buttermilk
- 1 butter
- 1/2 sugar
- 1 1/2 eggs
- 3 vanilla ice cream
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together the first 7 ingredients; sift again.
3. Process chopped peaches in a food processor or blender until smooth (Yield should be 2 cups puree).
4. Stir in buttermilk.
5. Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy.
6. Add eggs, 1 at a time, beating until blended after each addition.
7. Add peach mixture and beat until well blended.
8. Layer sliced peaches in a greased 13x9 inch pan.
9. Fold flour mixture into butter mixture.
10. Pour batter over sliced peaches in pan.
11. Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.
12. Bake for 50 minutes or until set (pudding will still be moist).
13. Serve warm or cold with ice cream.
Title: Vanilla-Citrus Tea Ring
Ingredients:
- 2 self-rising flour
- 1 1/2 sugar
- 1 1/2 orange zest
- 1 1/2 lemon rind
- 3 eggs
- 1 light olive oil
- 1 buttermilk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350.
2. Generously coat 12-cup Bundt pan with non-stick spray.
3. Whisk flour, sugar, orange peel, and lemon peel in large bowl to blend.
4. Using electric mixer, beat eggs in another large bowl until thick about 4 minutes.
5. Gradually beat in oil, buttermilk, and vanilla.
6. Add flour mixture and beat until just blended.
7. Pour batter into prepared pan.
8. Bake cake until tester inserted comes out clean, about 45 minutes.
9. Cool cake in pan on rack 20 minutes.
10. Invert onto platter; cool completely (Can be made one day ahead. Cover and let stand at room temperature).
Title: Dot's Best White Cake Ever
Ingredients:
- 1 water
- 3 powdered sugar
- 1 1/3 Crisco shortening
- 2 water
- 1
- 1/4
- 1
Instructions:
1. Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan).
2. I undercook this cake a little. It will be so moist.
3. Turn onto platter and cover with cloth dish towel.
4. Let the cake cool completely.
5. Mix ingredients for frosting. Beat well and spread over cake.
Title: Date Pinwheel Cookies by Grammie Mae
Ingredients:
- 1 pitted dates
- 1 1/3 hot water
- 1 sugar
- 2 lemon juice
- 4 flour
- 2 vanilla
- 1/2 shortening
- 2 brown sugar
- 2 eggs
- 3 flour
- 1 baking soda
- 2 cream of tartar
- 1/2 salt
- 1 vanilla
Instructions:
1. In a saucepan, combine dates, water, and sugar Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally.
2. When the dates are completely soft, stir in flour and vanilla.
3. Stir well and remove from heat.
4. Cookies: In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.
5. Stir in vanilla In a separate bowl, sift in flour, baking soda, salt and cream of tartar.
6. Gradually add dry ingredients to creamed mixture.
7. Beat until just blended.
8. Divide dough into three equal portions.
9. Wrap in waxed paper and chill until easy to handle.
10. Between sheets of waxed paper, roll each portion into a ractangle, about 12 x 8 inches.
11. Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture.
12. Starting with the 12 inch side, lift edge of waxed paper.
13. Peel paper off as dough is rolled, jelly-roll fashion.
14. Repeat with remaining portions and filling.
15. Wrap rolls in waxed paper and refrigerate for several hours or overnight.
16. (Or freeze for later use) Preheat oven to 350°.
17. Cut each roll into 1/4 inch slices and place about 1 inch apart on greased cookie sheets.
18. Bake for 10 to 12 minutes; cool on racks.
Title: Mocha Cream Pie
Ingredients:
- 1/4 butter
- 1 1/2 marshmallows
- 12 milk
- 1/2 strong black coffee
- 8 Kahlua
- 1/4 heavy cream
- 2
- 1 1/2
Instructions:
1. Combine butter and chocolate wafer crumbs and press evenly into the bottom and sides of an eight-inch pie pan.
2. Stir marshmallows and milk together in a pan over low heat (or microwave).
3. Let cool to room temperature.
4. While marshmallow mixture is cooling, melt chocolate in top of double boiler (or microwave).
5. Stir in coffee and liqueur into the chocolate.
6. Pour chocolate into the marshmallow mixture.
7. Whip one cup of heavy cream until peaks form.
8. Fold into mixture.
9. Pour into the crumb crust.
10. Refrigerate for two hours.
11. Before serving whip the remaining heavy cream and garnish top of pie.
Title: Strawberry Creme Dessert
Ingredients:
- 15 ricotta cheese
- 2 cream cheese
- 1 sugar
- 1/2 fresh strawberries
Instructions:
1. With mixer, blend together cream cheese, sweetener and berries for 1 minute on medium speed.
2. Scrape bowl and add ricotta cheese.
3. Mix 1 minute more to blend completely. Chill for an hour.
4. Spoon into serving dish, layering in strawberries.
5. Garnish with strawberries and serve.
Title: Joan’s Pistachio Pudding Cake
Ingredients:
- 1 instant pistachio pudding mix
- 2 eggs
- 4 butter
- 1/2 milk
- 1 1/3 vanilla
- 3 powdered sugar
- 2
- 1
Instructions:
1. Combine cake mix with pudding mixes. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
2. Bake at 350 degrees for 50-60 minutes.
3. Make frosting while the cake is still hot. Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powdered sugar to desired consistency. Add 1 teaspoon of vanilla.
Title: Chocolate Cake
Ingredients:
- 12 self-raising flour
- 12 butter
- 12 caster sugar
- 6 eggs
- icing sugar
- cocoa powder
- butter
Instructions:
1. Cream flour and butter and sugar.
2. Mix eggs seperatley then add to the mix and stir.
3. Add half a tablespoon of cocoa powder and stir.
4. Spilt between two lined/greased cake tins.
5. Cook on 190 degrees for about 20mins (keep an eye to ensure burning doesn't occur.).
6. Insert a knife near the edge and ensure it comes out clean before removing from the oven.
7. Leave to stand for a few minutes then put on a wire rack.
8. Cream butter and icing sugar in a bowl.
9. Add two tsp of cocoa powder and if desried add melted chocolate.
10. Spread jam on one of the cakes, then spread a layer of the filling.Sandwich the sponges.
11. Spread the remaining layer on the the top and sprinkle choco flakes.
Title: Jumbo Honey-Roasted Peanut Butter Sandwich Cookies
Ingredients:
- 2 cream cheese
- 1/2 creamy peanut butter
- 2 honey
- 1 powdered sugar
- 1
- 3/4 - 1
Instructions:
1. In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth.
2. Add powdered sugar; beat just until smooth.
3. Cover; refrigerate at least 1 hour while baking and cooling cookies.
4. Heat oven to 350°F.
5. Make cookies as directed on package; cool completely.
6. Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down.
7. Press cookies together slightly so cream cheese mixture just extends past edges of cookies.
8. Roll edge of cream cheese mixture in chopped peanuts to generously coat.
9. Repeat with remaining cookies.
10. Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).
Title: Hot Rum Souffle
Ingredients:
- 2 baking chocolate
- 1 1/2 milk
- 3 butter
- 1/2 sugar
- 3 flour
- 2 rum
- 4 salt
- 1
- 5
- 1
Instructions:
1. Set oven to 375 degrees.
2. Prepare a 1 1/2 quart souffle dish by buttering and sugaring the dish and the top third of a paper collar**.
3. Melt chocolate in 1/2 cup milk. Add remaining milk. Melt butter and stir in flour and sugar. Add hot chocolate mixture gradually and stir over a low heat until the mixture starts to boil. Remove from the heat. Add rum.
4. Beat egg yolks.
5. Stir in 2 tablespoons of the chocolate mixture. Add remainder of chocolate mixture.
6. COOL.
7. Fold in stiffly beaten egg whites taking care not to overmix.
8. Bake in a prepared souffle dish at 375 degrees for 45 minutes.
9. Dust heavily with sifted confectioner's sugar and serve immediately with whipped cream.
10. **SOUFFLE DISH.
11. To prepare your souffle dish: Butter the souffle dish and sprinkle sugar all around the bottom and sides. Tear off a piece of wax paper large enough to encircle the dish and allow a 2" overlap. Tie it around the outside of the dish with a piece of string. Fold the paper in half length ways. Butter and sprinkle the top third of the paper with sugar.
Title: Solid Gold Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 3/4 salt
- 1 1/2 ground cinnamon
- 1/2 nutmeg
- 1/2 ground cloves
- 4 eggs
- 1 sugar
- 1 1/4 light brown sugar
- 1 unsalted butter
- 1/2 vanilla extract
- 1/4 crystallized ginger
- 1 orange zest
- 2 carrots
- 1 walnuts
- 3 white chocolate
- 1 cream cheese
- 3 1/2 unsalted butter
- 1 fresh lemon juice
- 3 vanilla extract
- 1 powdered sugar
- 1
- 1 1/2
Instructions:
1. Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
2. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl.
3. Whisk together the dry ingredients until blended; set aside.
4. In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes.
5. On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary.
6. Add the flour mixture in three additions, mixing just until blended.
7. Add the carrots and walnuts and mix until blended.
8. Scrape the batter into the prepared pans, dividing it evenly.
9. Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean.
10. Cool the cakes in the pans on wire racks for 15 minutes.
11. Invert the cakes onto the racks and cool completely.
12. Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently.
13. Remove the chocolate from the heat and set aside to cool slightly.
14. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute.
15. Add the melted white chocolate and mix until blended.
16. Add the lemon juice, vanilla, and powdered sugar; mix until blended.
17. Increase the speed to high and beat until smooth and creamy, about 1 minute.
18. Use the frosting immediately, as it will begin to harden quickly.
19. Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down.
20. Frost the top and sides of the cake with the remaining frosting.
21. Serve the cake immediately, or refrigerate; bring to room temperature before serving.
Title: Peanut-Chocolate Brownie Treats (No-Bake)
Ingredients:
- 4 graham cracker crumbs
- 1 peanuts
- 1/2 icing sugar
- 1/4 peanut butter
- 2 evaporated milk
- 1 vanilla
- 1
Instructions:
1. Combine first 4 ingredients with a pastry blender.
2. In a small saucepan, over low heat melt the chocolate chips with the evaporated milk, stirring constantly until smooth.
3. Remove from heat; add vanilla.
4. Remove 1/2 cup of the melted chocolate mixture; set aside.
5. Pour the remaining chocolate mixture with the crumb mixture, and stir until well blended.
6. Spread evenly in a greased 9-inch square baking pan.
7. Frost with reserved chocolate mixture.
8. Chill for 1 hour.
Title: Honey Rice Pudding
Ingredients:
- 3 3/4 short-grain rice
- 1/2 sugar
- 2 pure vanilla extract
- 1 salt
- 1 honey
- 3
Instructions:
1. Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.
Title: Salty-Sweet Log Cabin
Ingredients:
- 2 1/2 graham crackers
- 16 coconut flakes
- 3
- 36
- 3
- 1
Instructions:
1. In a large, microwave-safe bowl, microwave the morsels for 30 seconds, then stir. Repeat until the mixture is just melted and smooth. Transfer to a heavy-duty resealable plastic bag and snip a small hole in one corner.
2. Pipe the mixture all over one long side of an 8- by 4-inch loaf pan set on your serving dish. Pipe onto 1 pretzel rod and press, coated side down, onto the bottom of the coated long side of the pan. Pipe more on top of the rod and stick another rod on top. Repeat to cover that side of the pan. Repeat on the other long side. Break the remaining pretzel rods in half and repeat to cover the short sides of the pan. Refrigerate until set.
3. Pipe a thick line on the top edges of the long sides of the pan. Press 1 graham cracker on each side so that they meet in the middle to form a peaked roof. Pipe a thick line where the crackers meet. Break the remaining graham cracker in half and repeat to complete the roof. Refrigerate until set.
4. Pipe all over the graham crackers. Gently press the cereal onto the “roof” to resemble snowy. shingles. Cut the salted crackers into door and window shapes. Pipe all over the flat sides and press into place. Pipe all over the serving dish around the house and gently press coconut all around to resemble fallen snow. Refrigerate until set. Pull apart to eat.
Title: Caramel Apple Cake With Caramel Topping ( Paula Deen)
Ingredients:
- 2 1/2 sugar
- 3 eggs
- 1 1/2 all-purpose flour
- 3 vanilla
- 2 walnuts
- 1 apples
- 2 1/2 butter
- 3/4 brown sugar
- 2 milk
- 1/4
Instructions:
1. Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
2. Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
3. When cake is done, punch holes in it with a knife and pour topping over.
4. Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.
Title: Choc, Walnut and Oat Slice
Ingredients:
- 125 butter
- 1/2 brown sugar
- 3 honey
- 1 1/2 rolled oats
- 1/2 self raising flour
- 3/4 walnuts
- 1 chocolate chips
Instructions:
1. Heat oven 180°C.
2. Grease and line pan - 20cm x 30 cm.
3. Melt butter, sugar and honey in pot.
4. Stir gently till sugar dissolves.
5. Stir in oats, flour and nuts.
6. Cool mixture.
7. Add choc chips.
8. Press mixture into pan.
9. Bake 20 minutes.
Title: Butter Pecan Crisps
Ingredients:
- 2 1/2 brown sugar
- 1 butter
- 1 vanilla extract
- 2 eggs
- 3 flour
- 1/2 baking soda
- 1 pecans
- 3 sugar
Instructions:
1. beat brown sugar and butter in large bowl till blended.
2. stir in vanilla and eggs -- add flour, baking soda and pecans. mix well.
3. shape into 1" balls.
4. place on ungreased cookie sheet 2" apart.
5. flatten with bottom of glass dipped in sugar.
6. bake at 375* for 8-10 minutes or till edges are golden brown.
7. cool on cookie sheet 1 minute, then remove to wire racks to cool completely -- .
Title: Irish Shortbread With Currants
Ingredients:
- 1 1/2 flour
- 1/8 salt
- 1/2 semolina
- 3/4 salted butter
- 1/3 lemon, zest of
- 1 dried currant
- 1/4
Instructions:
1. preheat oven to 325.
2. sift the flour and salt into a bowl and mix in semolina.
3. beat together the butter, sugar and lemon zest.
4. stir in flour mixture and currants.
5. work the dough with your hands til it clumps together.
6. mold into a flattened ball and place on nonstick baking sheet.
7. press the dough into 9 1/2 inch circle.
8. trim edges neatly and make indentations on edges with a fork and prick the surface all over top.
9. bake 35 minutes.
10. cut into 12 wedges.
Title: Apple Cake
Ingredients:
- 2 sugar
- 3 eggs
- 1/4 salt
- 1 1/4 flour
- 1/4 baking soda
- 3 cinnamon
- 1 vanilla extract
- 1 apple
- 1 coconut
- 1 chocolate chips
- 3/4 walnuts
- 1
Instructions:
1. Preheat oven 325 degrees.
2. Place in this order in a large bowl sugar, eggs, oil, salt, orange juice, flour baking soda, cinnamon and vanilla.
3. Mix well.
4. Add apples, coconut, chcolate chips and nuts. Mix thoroughly.
5. Grease 10" round pan slightly.
6. Pour into pan and bake for 1 1/2 hours.
Title: Spicy Pumpkin Cake With Chocolate Chunks
Ingredients:
- 1 eggs
- 3 water
- 1/2 cream cheese
- 1/2 canned pumpkin
- 1 ground cinnamon
- 1 ground ginger
- 1 Cool Whip Topping
- 1/2 sugar
- 6
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup.
3. Add half of the cream cheese, the pumpkin, cinnamon and ginger.
4. Beat on medium speed until well blended.
5. Stir in chopped chocolate.
6. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
7. Bake 40 to 45 minute or until toothpick inserted in center comes out clean.
8. Cool 10 minute Remove from pan; cool completely on wire rack.
9. Mix remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake.
Title: Bailey's Cupcakes
Ingredients:
- 4 caster sugar
- 4 self raising flour
- 4 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1/2 irish cream
- 100 chocolate
Instructions:
1. Pre-heat oven at 180°C.
2. Beat Butter and Sugar together with an electric whisk until smooth.
3. Add 1 teaspoon of flour then 1 egg and fold into the mixture.
4. Add another teaspoon of flour then the second egg and fold inches.
5. Add vanilla extract fold into mixture with a wooden spoon.
6. Add Flour and Bailey's alternately, folding into the mixture.
7. Place mixture into cake cases and cook in a pre heated oven for 20-25mins.
8. Decorate the finished cakes with melted chocolate.
Title: Easy Caramel Popcorn
Ingredients:
- 10 dark corn syrup
- 2 water
- 1/2
- 6
Instructions:
1. Preheat the oven to 350 degrees. Spray a large jelly roll pan with nonstick cooking spray. and set aside. Place the popcorn in a large ceramic or glass bowl, and set aside.
2. In a 1-cup measure or similar microwave-safe bowl, combine the caramels, syrup and water. Cover with wax paper and microwave on high power for 40 seconds. Stir. Microwave for an additional 30 seconds until the caramels are completely melted.
3. Being very careful to keep fingers away from the hot syrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the popcorn evenly on the prepared baking pan. Bake the popcorn for 4 to 6 minutes until the syru hardens slightly.
4. Cool befor serving, or store tightly covered at room temperature. Leftover popcorn will keep for 4 to 5 days.
Title: Strawberries and Cream Bread Pudding
Ingredients:
- 10 cream cheese
- 1 eggs
- 4 milk
- 1 vanilla
- 2 salt
- 1/2 white sugar
- 3/4 - 1 fresh strawberries
- 2 1/2 frozen strawberries
- 2 1/2
Instructions:
1. Lay out 10 slices of bread on board. Usually overnight until it is dry and hard.
2. Break into two or three inch pieces. Set aside.
3. In medium mixing bowl add eggs, milk, vanilla and salt. Wisk to whip and mix.
4. In large mixing bowl add cream cheese and sugar. Mix well.
5. Add egg milk mixture a little at a time until cream cheese and egg milk mixture is totally mixed.
6. Fold in 2 cups sliced strawberries, reserving 1/2 cup for the top.
7. Add the hard bread pieces and mix.
8. Preheat oven 350*.
9. Spray Pam into two quart casserole.
10. Put mixed bread mixture in casserole.
11. Sprinkle 1/2 cup reserved strawberries on top.
12. Bake 40 to 50 minutes, covered.
Title: Dee Dee's Cookies
Ingredients:
- 1 cream cheese
- 1 butter
- 8 margarine
- 1/2 vanilla
- 1 white chocolate chips
- 1 -2
Instructions:
1. In a mixer, cream the egg yoke, butter, cream cheese and vanilla.
2. Gradually add the cake mix.
3. Stir in the chocolate chips.
4. Roll into balls and place on a greased cookie sheet.
5. Bake 10-15 minutes at 350 degrees.
6. Do not overcook…that’s what keeps them soft.
Title: Lemon Velvet Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/2 cake flour
- 1/2 baking soda
- 1 1/2 baking powder
- 1 salt
- 1 1/2 sugar
- 2/3 canola oil
- 1/3 butter
- 1/2 vanilla extract
- 2 eggs
- 3 buttermilk
- 1 1/2 powdered sugar
- 8 unsalted butter
- 1 cream cheese
- 1 lemon
- 1/4 milk
Instructions:
1. For the cake:
2. Preheat oven to 325°F. Grease two 8-inch cake pans with nonstick cooking spray.
3. In a large bowl, sift together both flours, baking soda, baking powder and salt. Set aside.
4. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the sugar, canola oil, butter, vanilla and lemon extract. Beat well at high speed until light and fluffy, about 6-8 minutes.
5. Beat the eggs in one at a time. After adding all eggs beat on medium speed for 3-4 minutes.
6. Slowly add in the dry ingredients alternately with the buttermilk (add dry ingredients in 4 divisions and liquid ingredients in 3 divisions). It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, remove from mixer and use spatula to fold until all flour is incorporated.
7. Spread batter evenly in each pan. Place in oven and bake for 27-35 minutes (turn pans half way through) or until a wooden toothpick inserted in the center comes out clean. Let cool completely before filling and frosting.
8. For the frosting:
9. In the bowl of a stand mixer, fitted with the whisk attachment, mix together the powdered sugar, lemon zest and butter on low speed until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Add the cream cheese in chunks. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
10. To assemble:
11. Fill and frost the cake the cooled cake layers. Slice and serve.
Title: Poinciana Cake Filling
Ingredients:
- 2 sugar
- 1 boiling water
- 1/3 fresh lemon juice
- 2 lemon zest
- 1 cornstarch
- 2
Instructions:
1. Mix the cornstarch with a little cold water until smooth.
2. Heat first four ingredients to boiling point.
3. Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
4. Add coconut and spread between cake layers.