lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Lemon Curd
Ingredients:
- 4 unsalted butter
- 1 sugar
- 4 eggs
- 1/4 fresh lemon juice
- 1/2 frozen cranberries
- 1 water
- 1/4
Instructions:
1. To Make Cranberry Puree: Combine 1 cup of fresh or frozen cranberries and 1/4 cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.
2. To Make Cranberry Curd: In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
3. Slowly add eggs one at a time at medium speed; beat for 1 minute.
4. Mix in lemon juice and cranberry juice. (Mixture will look curdled).
5. Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears. Increase heat to medium and cook, stirring constantly, until mixture thickens, about 15 minutes; do not boil. Remove from heat.
6. Transfer to bowl and press plastic wrap directly on surface of cranberry curd. Keeps for about 1 week.
Title: Vegan "Cream Cheese" Frosting
Ingredients:
- 680 powdered sugar
- 80 shortening
- 3 -4
Instructions:
1. If you have a dietary issue with corn, find powdered sugar that is made with tapioca starch instead of corn starch.
2. Choose a liquid for the last ingredient. You can use a fruit juice, water, or some type of coffee creamer. We like to use 4 ounces of International Delights Coffee Creamers, and usually choose Caramel Macchiatto or Coldstone (Vanilla Ice Cream flavor). If you are using a flavoring extract, be sure to include that in the total liquid count.
3. Combine powdered sugar, palm shortening, and half of the liquid with a mixer, scraping down the sides with a spatula as necessary.
4. Continue to add liquid, a little bit at a time, until you reach the consistency you want. If the frosting is too thick, add a little more liquid (1/2 teaspoon at a time). If it's too thin, add more powdered sugar.
Title: Low Fat Golden Apple Crisp Custard
Ingredients:
- 4 apples
- 1/2 lemon, juice and zest of
- 3 honey
- 1 low-fat vanilla yogurt
- 3/4 egg substitute
- 1
Instructions:
1. Coat 10 inch pie pan with no-stick spray.
2. In a large bowl, toss together apples, lemon rind, lemon juice and 1 T honey.
3. Spread in prepared dish.
4. In same bowl, whisk together yogurt, egg substitute, and remaining 2 T honey.
5. Pour over the apples.
6. Sprinkle w/the granola, leaving a 1-inch rim around the edge.
7. Bake at 350F for 50 to 60 minute or until puffed and golden. Serve warm.
Title: No Bake Cookies
Ingredients:
- 1/2 butter
- 2 sugar
- 2/3 peanut butter
- 1/2 oatmeal
- 2/3 vanilla extract
- 2 1/2
- 1
Instructions:
1. In medium saucepan, add butter, sugar, cocoa, and milk, then stir. Turn on medium heat. .
2. Bring to a boil, then boil for 1 minute.
3. Remove from heat and allow boiling to stop.
4. Stir, then stir in peanut butter, oatmeal, then vanilla.
5. Drop spoonfuls of the mix on parchment paper and wait 15 minutes to set.
Title: Vanilla Damson/Plum Cake
Ingredients:
- 2 eggs
- 50 demerara sugar
- 1/2 salt
- 1 prepared vanilla pudding
- 2 vanilla extract
- 150 flour
- 1 potato starch
- 175 baking powder
- 50 plums
- 2
- 500
- 50
Instructions:
1. Combine eggs, sugars and salt in a big bowl. With your electric mixer cream this for 8 minutes. Do not skip this step, it is important to cream for at least 8 minutes!
2. Stir in oil, pudding and vanilla extract.
3. In a second bowl combine flour, starch and baking powder. Fold into the wet ingredients.
4. Pour dough into a greased 10 inch spring-form pan. This will look a little skimpy, but the dough will double during baking.
5. Arrange the quartered damsons on top of the dough in concentric circles. Sprinkle with the crushed cookies.
6. Bake in the pre-heated oven at 160°C/320°F on the second lowest rack for 40 minutes or until a toothpick inserted in the centre comes out clean.
7. Serve with whipped cream or ice-cream. :).
Title: Fourth of July Berry Kabobs
Ingredients:
- 20 blueberries
- 38 raspberries
- 28 mini marshmallows
- 12
Instructions:
1. Thread 4 blueberries, 2 mini-marshmallows and 2 raspberries on five of the wooden sticks.
2. On the remaining seven sticks, thread 4 raspberries and 3 marshmallows to create and enjoy!
Title: Chocolate Snack Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 brown sugar
- 1/4 baking soda
- 1 salt
- 1/4 water
- 1 vinegar
- 1/3 vanilla
- 1
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2-inches.
3. Mix in remaining ingredients.
4. Bake 35-40 minutes or until wooden toothpick poked in center comes out clean.
5. Sprinkle with powdered sugar, if desired, or use icing of your choice, when cake cools.
Title: Best Buttercream Frosting
Ingredients:
- 3/4 butter
- 6 powdered sugar
- 1/8 salt
- 1/3 half-and-half cream
- 1 vanilla
- 2 light corn syrup
Instructions:
1. Beat butter in large bowl at medium speed until creamy.
2. Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup.
Title: Baked Mochi
Ingredients:
- 1 coconut milk
- 3/4 water
- 1 brown sugar
- 2 1/2 baking soda
- 1
Instructions:
1. Place frozen coconut milk in a glass mixing bowl and cook in microwave oven for three minutes.
2. Break apart any frozen chunks and continue to cook one to three minutes longer, or till thawed.
3. Add water and brown sugar; mix well.
4. Stir in mochiko and baking soda; mix until smooth.
5. Pour into buttered 8 inch square baking dish and cook 15 minutes, rotating dish a quarter turn every three minutes (if not turnable).
Title: Rhabarbertorte Dorothe (Rhubarb Cake Dorothe)
Ingredients:
- 500 rhubarb
- 100 margarine
- 3 eggs
- 1 salt
- 200 sugar
- 2 vanilla essence
- 200 flour
- 2 baking powder
- 150
Instructions:
1. I use a petal-shaped tin with a loose bottom for this cake, but it will work equally well in a round 24cm springform or a round tin with a loose bottom. Line the base of your tin and grease the frame.
2. Preheat oven 180°C / 355°F.
3. Peel the rhubarbs, halve the sticks if thick and cube.
4. Mix margarine, eggs, salt, vanilla sugar or vanilla essence until very creamy.
5. In a separate bowl mix the flour and baking powder.
6. Add flour mixture to the creamy one until just combined. Don't use a machine for this.
7. Add rhubarb.
8. Put dough into prepared tin and bake on the lowest shelf for 60 minutes or until done.
9. Let cool in the tin. When cool turn cake out.
10. Glaze:
11. Melt chocolate and cream on low heat. Pour glaze over cake and move the cake, so that the glaze covers the whole cake.
12. You may want to decorate the cake with edible silver pearls.
Title: Berry Time Shortcake
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 sugar
- 1/3 butter
- 2/3 milk
- 2 eggs
- 2 1/2 baking powder
- 1/2 salt
- 1 vanilla
- strawberry
Instructions:
1. heat oven to 400*F.
2. in small mixer bowl combine all cake ingredients except strawberries and whipped cream.
3. beat at medium speed, scraping bowl often until well mixed.
4. spread into greased and floured 9" square baking pan.
5. bake for 20 to 25 minutes or until lightly browned.
6. cool completely.
7. cut into squares. if desired, split each square in half horizontally, serve with strawberries and sweetened whipped cream.
Title: Holiday Eggnog Cake With Eggnog-Rum Glaze
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 1/2 pure vanilla extract
- 1 all-purpose flour
- 2 1/4 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 1/2 confectioners' sugar
- 1 rum
- 3 pure vanilla extract
- 1 ground cinnamon
- 1/2
- 1/8
Instructions:
1. Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
2. In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
3. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
4. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
5. Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
6. Serve and enjoy!
Title: Chocolate Rum Balls
Ingredients:
- 2 pecans
- 1 sugar
- 1/2 rum
- 1/3 chocolate chips
- 1/2
- 3/4
Instructions:
1. In a bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.
2. Shape into 1 inch balls.
3. Line a tray with wax paper.
4. Place balls on a tray and refrigerate until cold.
5. In a double boiler, using hot water, melt chocolate.
6. Let it cool a little.
7. Dip balls into melted chocolate with only a thin coat.
8. Roll in candy sprinkles.
9. Place balls on waxed paper lined tray until chocolate is set.
10. Serve your dad on Father's Day!
Title: Fluffy Buttercream Frosting
Ingredients:
- 1 unsalted butter
- 4 powdered sugar
- 2 vanilla extract
- 1 lemon juice
- 1 salt
- 3 -5 milk
Instructions:
1. Beat butter until cream.
2. Add powdered sugar a cup at a time. Beat and scrape down bowl after each addition. Add pinch of salt. Beat until incorporated.
3. Add vanilla extract and lemon juice. Beat until incorporated.
4. Add milk and beat until nice and fluffy. Add more to thin out to desired consistency.
Title: Rhubarb Streusel Cake
Ingredients:
- 2/3 all-purpose flour
- 1/2 brown sugar
- 1/4 cinnamon
- 3 unsalted butter
- 1 1/4 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 2 eggs
- 1/2 vanilla
- 1/2 fresh rhubarb
- 1/2 confectioners' sugar
- 3
Instructions:
1. Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
2. Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
3. Blend in butter with your fingertips until mixture forms small clumps.
4. Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
5. In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
6. Add eggs and vanilla and beat until fluffy, about one minute.
7. Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
8. Top and bake cake: Spread batter evenly in pan.
9. Toss rhubarb with icing sugar, then immediately sprinkle over batter.
10. Scatter the crumble topping evenly on top.
11. Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
12. Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
13. Remove cake from pan or unclip the spring form and put on rack to cool slightly.
14. Serve warm or at room temperature.
Title: Healthy Cookies
Ingredients:
- 3 bananas
- 1 vanilla extract
- 1/4 coconut oil
- 2 rolled oats
- 2/3 coconut
- 1/3 cinnamon
- 1/2 sea salt
- 1/2 baking powder
- 1 carob chips
- 3 dried cherries
- 3
Instructions:
1. Preheat oven to 350 degrees, racks in the top third.
2. In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.
3. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the chocolate chunks/chips.
6. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment.
7. Bake for 12 - 14 minutes or as long as possible without burning.
8. NOTE The dough is a bit looser than a standard cookie dough, don't worry about it. you can substitue butter for the coconut oil if you dont have it on hand. As well you can substitue carob chips for grain sweetened chocolate chips or chop/shave a dark chocolate bar. You can make you own almond meal in by whirling them in a food processor for 30 seconds or so.
Title: Strawberry Gratin
Ingredients:
- 4 strawberries
- 3 limes
- 1 Grand Marnier
- 2 heavy cream
- 3/4 pecans
- 3/4 icing sugar
- 1/4
Instructions:
1. Preheat oven at 400°F.
2. In a bowl, mix strawberries, lime, lemon juice and chartreuse.
3. In another bowl, whisk heavy cream until soft pics.
4. Spread the strawberry mixture in ramequins. Garnish with pecans.
5. Cover with whipped cream and sprinkle with icing sugar.
6. Cook 3 minutes. Serve now.
Title: Banana Frosting
Ingredients:
- 2 butter
- 2 powdered sugar
- 1/4 salt
- 1 vanilla
- 1/2 banana
Instructions:
1. Beat until smooth and creamy.
2. Add a few drops of milk or powdered sugar if necessary.
Title: Chocolate Cherry Coconut Slice
Ingredients:
- 150 butter
- 1/2 brown sugar
- 1 1/2 plain flour
- 1 baking powder
- 3 sweetened condensed milk
- 395 eggs
- 2 dark chocolate
- 200 butter
- 200
- 60
Instructions:
1. Make base first by combining butter & sugar in a bowl. Sift the flour and baking powder over the butter mixture and stir to combine.
2. Using a large spoon, press the mixture into the base of the pan.
3. Bake for 15 minutes or until light golden brown colour.
4. To make the filling combine the coconut, condensed milk and eggs in a bowl. Mix well. Stir in the glace cherries and spoon the mixture over the warm base.
5. Bake another approx 20 minutes or until golden brown in colour and firm to touch.
6. Allow this to cool completely before adding the topping.
7. To make the topping combine the chopped chocolate and butter in a heatproof bowl and microwave on high for 2-3 minutes, stirring after each minute with a metal spoon until the mix has almost melted. Stir until smooth and pour the topping over the filling and refrigerate for 20 minutes or until set.
8. N.B. Slice can be sprinkled with extra coconut if desired sprinkle on just before the topping sets completely.
Title: Rhubarb Ginger Compote
Ingredients:
- 4 rhubarb
- 1 1/2 white sugar
- 2 ginger
- 1/2 water
Instructions:
1. Mix the following in a pot: 4 cups of washed, cut up (1" length) rhubarb, 1 1/2 cups sugar, 1 thumb grated fresh ginger and 1/2 cup water.
2. Heat over medium heat until the mixture starts to boil. Turn the heat to medium-low and simmer until the rhubarb disintegrates, and most of the liquid has evaporated. Adjust for sugar and/or ginger.
3. When mixture is a good sauce-like consistency, pour off into sterilized half pint jars and seal.
Title: Cherries in Pinot Noir Wine
Ingredients:
- 1 sweet cherries
- 1 water
- 1/2 brown sugar
- 1 lemon zest
- 2
Instructions:
1. Rinse and drain cherries.
2. Discard stems and pit the cherries.
3. In a medium saucepan, add water and brown sugar; bring to a simmer.
4. Add red wine and lemon zest.
5. Bring back to a simmer and cook for 3 minutes over medium heat, stirring occasionally.
6. Add the pitted cherries; let mixture return to a simmer for 2 minutes.
7. Remove from heat, cover with a lid, and let cool to room temperature.
8. After mixture has cooled, refrigerate over night.
9. Spoon cherries and liquid into individual serving bowls.
10. Serve with your favorite wafers, cookies or ice cream.
Title: Pink Champagne Cake With Bavarian Cream
Ingredients:
- 1 cake flour
- 2 1/4 sugar
- 1 1/2 baking powder
- 3 salt
- 1 water
- 1/2 cream of tartar
- 5 vanilla
- 1/2 vanilla instant pudding mix
- 1/2 half-and-half
- 1/2 brandy
- 1/2 vanilla
- 1 unflavored gelatin
- 1 salt
- 1 granulated sugar
- 1 eggs
- 3 milk
- 1 heavy cream
- 1 vanilla
- 1
- 6
- 2
- 1 1/4
- 1
- 1/2
Instructions:
1. In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
2. Preheat oven to 325°F.
3. Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center.
4. Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
5. In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
6. With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended.
7. Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
8. Ice with the following recipe.
9. Champagne Icing.
10. Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
11. Bavarian Cream - Optional.
12. The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once.
13. Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.
Title: Kentucky Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 powdered sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 4 salt
- 1 baking soda
- 1 cream of tartar
- 1
Instructions:
1. In a large mixing bowl, combine the dry ingredients; flour, baking soda, salt and cream of tartar; set aside.
2. In another large mixing bowl, beat the butter and oil. Gradually add in both the sugars until thoroughly combined.
3. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
4. Add gradually to creamed mixture, beating well after each addition. Preheat oven to 350 degrees.
5. Drop dough by teaspoonfuls onto ungreased cookie sheet; bake for 12-14 minutes. Remove from pan onto cooling rack. Makes about 9 dozen.
Title: Apple and Rhubarb Cake
Ingredients:
- 1/2 rhubarb
- 1/2 apple
- 100 low-fat margarine
- 1 1/4 sugar
- 1 vanilla extract
- 3 eggs
- 1 2/3 flour
- 2 baking powder
- 1/8 salt
- 1/2
Instructions:
1. Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
2. Mix flour, baking powder and salt. Set aside.
3. In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
4. Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
5. Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.
Title: Cookies and Cream Parfaits
Ingredients:
- 3 1/2 chocolate pudding
- 2 milk
- 1 non-dairy whipped topping
- 2 chocolate curls
Instructions:
1. You'll need four 6-oz dessert glasses. Prepare pudding as package directs, using milk. After cooking, scrape into a medium bowl and press plastic wrap directly onto surface of pudding. Refrigerate pudding until cold, at least 1 hour.
2. To make parfaits: Put 1/4 cup pudding into each glass. Top each with 2 tablespoon nondairy whipped topping, then crumble 1/2 a cookie onto each. Top with 1/4 cup more pudding and 2 tablespoon topping. Garnish if desired.
Title: Chocolate Candy Cane Cookies
Ingredients:
- 4 butter
- 1 1/2 granulated sugar
- 2 eggs
- 2 baking soda
- 2 salt
- 1/2 corn syrup
- 1/3 water
- 2 vanilla
- 1 flour
- 4 granulated sugar
- 1/4
Instructions:
1. Melt the butter and chocolate together and mix thoroughly and set to the side to cool. You can do this in a microwave safe bowl for 3 minutes on high, or in a pan over low heat on the stovetop.
2. In a large bowl, combine the sugar and eggs. Beat the mixture until it's a uniform pale yellow color.
3. Add the baking soda and salt. Mix them in well. Mix in the corn syrup, water and vanilla.
4. Cup your hands around the bowl with the butter and chocolate. If it's cool enough to handle comfortably, add to your bowl now and mix it inches If not, let it cool a bit more then add it.
5. Add half the flour to your bowl and mix it inches Then add the remaining flour and mix thoroughly.
6. Give the bowl a final stir by hand, cover it with plastic wrap and let it rest on the counter while you spray your cookie sheets with Pam and crush your candy canes. .
7. Measure out a quarter cup of crushed candy canes and place them in a small bowl. Add the quarter cup sugar and mix with a fork. The goal is to get equal amounts of both on the dough balls that you will make.
8. Roll the dough into 1" diameter balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately and place the bowl in the refrigerator.
9. Roll the dough balls in the topping and place on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with a metal spatula or your clean hand.
10. Bake at 350 for 8-10 minutes. Cool on the cookie sheet for a minute and then remove to a wire rack to cool completely. If you leave them on the sheet longer than that they will stick!
Title: Cookies Around the World 1 of 5
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 egg
- 2 1/2 vanilla
- 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1/2 brown sugar
- 1/2 confectioners' sugar
- 1 milk
- 2
- 1
- 1 1/2 - 2
Instructions:
1. BASIC COOKIE DOUGH.
2. Cream butter and sugar.
3. Beat in egg and vanilla.
4. Add flour slowly and mix well.
5. Divide in two.
6. ENGLISH TOFFEE BARS.
7. Preheat oven to 375°.
8. Grease oblong pan 13 x 9.
9. To 1/2 cookie dough, mix in oats and brown sugar.
10. Dough will be crumbly.
11. Pat into prepared pan evenly.
12. Bake 15 minutes-no imprint will remain when touched lightly.
13. Remove from oven.
14. Sprinkle immediately with chocolate pieces evenly.
15. Place another baking sheet over pan to soften chocolate.
16. Spread chocolate evenly.
17. Sprinkle with 1/2 cup chopped nuts.
18. While warm, cut into 1 1/2-inch diamond shapes.
19. FRENCH CHERRIE CAKES.
20. Add cherries to 1/2 basic dough. I added a few drops of red food color to the dough.
21. Cover and chill at least 2 hours.
22. Heat oven to 375°.
23. Roll dough to 1/4-inch on well-floured cloth coverd board.
24. Cut into 2-inch circles or scalloped rounds.
25. Cut small hole in center of half the rounds.
26. Bake on ungreased baking sheet 8-10 minutes or until very light brown.
27. Cool.
28. For almond filling blend confectioners sugar, almond extract, milk and food color.
29. Spread on whole rounds.
30. Place round with hole in it on top.