lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Linzer Cookies
Ingredients:
- 2 1/2 hazelnuts
- 2 1/2 all-purpose flour
- 9 1/2 granulated sugar
- 3/4 lemons, zest of
- 2 orange zest
- 1/2 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground cloves
- 7 unsalted butter
- 1 egg
- 1 water
- 1/2 confectioners' sugar
Instructions:
1. Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 c of the flour until fine textured, but NOT powdered (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they are still chunky, but they may just be clumping together).
2. Add the remain flour and other dry ingredients along with the zest.
3. Pulse to combine.
4. Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal.
5. Don't overprocess.
6. Transfer to a large bowl.
7. Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine.
8. The dough should hold together when pinched (if it seems dry, sprinkle on a bit more water).
9. Gather the dough into two balls and knead briefly just to blend.
10. Wrap in plastic and chill until firm, 2-3 hours.
11. TO BAKE: Oven to 325 degrees F.
12. Cover your cookie sheets with parchment.
13. Generously flour a work surface.
14. Roll one ball of dough out 3/16" thick.
15. (Keep the rest of the dough in the refrigerator, and if the dough warms up to the point of being sticky while you are working with it, return it to the fridge to chill.) Cut as many of the larger shape as possible out of the dough, rerolling the scraps to make more rounds.
16. Arrange on the cookie sheets about 3/4 inch apart.
17. Use the small cookie cutter to cut holes in the center of half of the cookies.
18. Reroll these little scraps to make more cookies.
19. Bake the cookies until the edges are lightly brown, about 15 minutes.
20. Let cool on the pans before transferring to cookie racks.
21. Repeat with remaining dough.
22. To assemble, sift powdered sugar over the cookies with the holes cut in them, then spread a heaping 1/2 tsp.
23. of preserves on the bottom of the whole cookie rounds.
24. Sandwich the cookies together.
25. NOTE: These cookies should be served the day they are put together.
26. You can bake the cookies a week early, then sandwich them together a few hours before serving.
27. NOTE 2: The dough for this cookie is kind of a pain to work with, and it takes patience, but I promise you, the end result is so worth it.
Title: Apple Walnut Cake
Ingredients:
- 2 granny smith apples
- 1/2 unsalted butter
- 1 sugar
- 2 sugar
- 2 eggs
- 1 vanilla
- 1/2 salt
- 1/2 baking powder
- 1 flour
- 1/2 walnuts
Instructions:
1. Preheat oven to 375°F.
2. Grease and flour 9 inch cake pan.
3. In a large bowl, beat butter until fluffy. Add sugar, then eggs and vanilla, beating after each addition.
4. In another bowl, sift together salt, baking powder, and flour. Stir into butter mixture. Spread batter evenly in cake pan.
5. Peel, core and thinly slice apples. Press slices into batter and top with walnuts and 2 tablespoons sugar.
6. Bake 40-45 minutes, or until golden brown. Cool 10 minutes.
Title: Simplest, Tastiest Chocolate Chip Cookie Brittle
Ingredients:
- 1 margarine
- 1 butter
- 2 sugar
- 2 flour
- 1 vanilla extract
- 1 1/4 chocolate chips
- salt
Instructions:
1. Preheat oven to 350 degrees and cover one cookie sheet with parchment paper.
2. Cream sugar and butter or margarine together in your stand mixer.
3. Add in salt and vanilla extract and continue mixing.
4. Slowly add in flour. The batter may seem a little dry, but it's fine.
5. Finally, add in chocolate chips and stir well.
6. Place batter on a cookie sheet covered in parchment paper.
7. Using another piece of parchment paper, place it on top of the mound of batter and slowly press the batter so that it covers the entire cookie sheet evenly in one thin layer. The thinner the layer of batter, the better! This step may take a few minutes, but it's worth it to do it well.
8. Once batter is spread out onto the cookie sheet entirely, place the cookie sheet into the oven for 20-25 minutes.
9. Let cookie cook ENTIRELY, then break into pieces with your hands or a spatula.
10. Enjoy!
Title: Holiday Rum Cake
Ingredients:
- 5 eggs
- 1/3 sugar
- 1 salt
- 1 lemon, juice and rind of
- 1/2 flour
- 1 confectioners' sugar
- 1 sugar
- 1/2 cornstarch
- 1/3 dark rum
- 3 vanilla extract
- 1/2
- 3
Instructions:
1. Preheat oven to 400°F.
2. Beat the 5 egg yolks together with the sugar, salt, and lemon juice and rind until thick and lemon-colored.
3. Stir in the flour.
4. In a separate bowl, beat the 5 egg whites until stiff, then gently fold into the batter.
5. Pour into 2 greased and floured 8-inch square cake pans and bake for 15 minutes.
6. Remove and cool.
7. Make the filling: in a saucepan blend the soup, yogurt, sugar, cornstarch, rum, and vanilla; cook over low heat until thickened.
8. Pour some of the yogurt mixture into the 3 egg yolks, mix until smooth, and then return to the heat and cook until thickened.
9. Remove, cover with waxed paper, and cool to room temperature.
10. When ready to assemble, cut each of the cake layers in half horizontally and spread the filling between the layers.
11. Stack and top with confectioner’s sugar.
Title: Chocolate Whipped Cream Icing
Ingredients:
- 1 powdered sugar
- 1/2 milk
- 1/4 cream of tartar
- 1/8 heavy cream
- 2 cream of tartar
- 1
Instructions:
1. Whisk sugar, cocoa, milk and 1/8 tsp cream of tartar until smooth.
2. Cover and refrigerate until cold, about 1 hour.
3. With an electric mixer, gradually beat cream into chocolate mixture, add 1 tsp cream of tartar and beat until stiff peaks form.
Title: Grandma's Original Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1/2 salt
- 1 lemon, rind of
- 2 1/2 flour
- 2 1/2 baking powder
- 1 milk
Instructions:
1. Heat oven to 350 degs. Grease a tube pan or bundt pan.
2. In mixing bowl, cream butter and sugar. Add egg yolks and lemon rind.
3. Sift together flour and baking powder and add to creamed mixture alternating with milk.
4. In separate bowl, beat egg whites and salt until stiff. Mix some of whites into batter, and then fold batter into remaining whites.
5. Pour into pan and bake for 30-45 mins, until it tests as done.
Title: My Favorite Rolled Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 3 milk
- 1 vanilla
- 1 egg
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
Instructions:
1. In a large bowl, cream together sugar, butter, milk, vanilla and egg.
2. Lightly spoon flour into a measuring cup, level off. Add the flour, baking powder and salt to creamed mix, mix well.
3. Cover and refrigerate for 1 hour for easier handling.
4. Preheat oven to 400 degrees.
5. On lightly floured surface, roll out 1/3 of the dough at a time to approximately 1/8 inch thickness (I don't whip out a measuring tape at this point--just an estimation--eyeball to the thickness that you prefer.).
6. Cut with desired cookie cutters.
7. Place 1 inch apart on ungreased cookie sheets. Decorate as desired.
8. Bake at 400 degrees 5-9 minutes until edges are very light golden. (In my oven, this takes about 6 minutes.) Be careful not to overbake (if you like soft cookies, as I do.).
9. Immediately remove from cookie sheets to cooling racks.
Title: Helen's Arkansas Mud
Ingredients:
- 1 butter
- 2 sugar
- 1/3 cocoa powder
- 4 eggs
- 1 1/2 all-purpose flour
- 1 pecans
- 1 flaked coconut
- 1 marshmallow cream
- 1/2 butter
- 1/3 cocoa powder
- 1 powdered sugar
- 5 evaporated milk
- 1 vanilla
Instructions:
1. Cream together: 1 cup butter, sugar& 1/3 cup cocoa powder.
2. Add eggs beating 1 at a time.
3. Add flour, pecans& coconut.
4. Pour into a 13x9in non stick pan& bake@ 350 degrees for 30 minutes.
5. While cake is hot spread on marshmello cream& cool.
6. Mix 1/2 cup butter, 1/3 cup cocoa, powdered sugar, milk& vanilla until smooth.
7. When cake is cooled spread mixture on top and keep cake stored in a cool area.
Title: Joyously Jumbo Blueberry Muffins (Regular Size Adaptable)
Ingredients:
- 2 1/4 granulated sugar
- 1/2 unsalted butter
- 1/2 eggs
- 4 vanilla extract
- 1 all-purpose flour
- 5 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 buttermilk
- 1 sour cream
- 1/2 blueberries
- 2 lemon zest
- 1/4 - 1/2
- 1 1/2
Instructions:
1. Preheat oven to 425 degrees. Set rack in middle of oven.
2. Line muffin pans with paper liners and coat the top of the pans, between the cups, liberally with baking spray. Place the pans on parchment-lined cookie sheets (though it may seem like overkill, doing this greatly reduces the chances of the muffin bottoms over-browning, a danger with jumbo muffins since they need to bake substantially longer than smaller muffins).
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of your mixer, using the paddle attachment, blend the oil, melted butter and sugar together. Quickly add in the eggs and vanilla extract and blend well. Remove bowl from the mixer and, using a rubber spatula, fold in the flour mixture. Or, if your mixer has a slow “stir” speed, use that. On low speed, blend in the buttermilk and sour cream. The batter should be thick.
4. If you prefer, you may stir the berries into the batter at this point, but doing so may turn the batter blue and the blueberries may burst. Another option is to fill the muffin cups about one third of the way full with batter, then scatter some berries into each cup. Then, cover those berries in each cup with another spoonful of batter, and then add another bunch of berries on top of that. Finally, top all of that off with a last little dab of batter. If using the optional lemon zest, stir together grated lemon zest and coarse sugar until evenly combined. Sprinkle coarse sugar generously over the top of each muffin.
5. Bake the muffins, if jumbo sized, for 15 minutes at 425 degrees, then turn the temperature down to 350 degrees and continue baking 12 to 16 more minutes. The muffin tops should be lightly golden, and a toothpick inserted deeply into the center of one of the middle muffins should come out mostly clean. The muffins should also spring back when lightly pressed with your finger. (If baking regular size muffins, they'll bake in half the time.).
6. Let them cool in their pans for about 5 minutes before you attempt to remove them. If the large muffin tops are a little stuck to the top of the pan, slide a knife blade gently underneath to loosen them first. Let them cool further on a rack. Delicious served warm or cold.
Title: Clare's Chocolate-Walnut-Espresso Brownies
Ingredients:
- 1 instant espresso
- 2 walnuts
- 1/4 vanilla
- 1
Instructions:
1. Prepare brownie mix according to package directions. If water is required in mix directions, reduce the amount by half.
2. In a separate cup, dissolve instant coffee crystals in the espresso and add vanilla.
3. Stir coffee, walnuts and chocolate chips into batter. Transfer to a greased pan and bake according to package directions.
Title: Zucchini Cupcakes
Ingredients:
- 3 eggs
- 1 1/3 sugar
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1 baking powder
- 2 1/2 baking soda
- 2 salt
- 2 ground cloves
- 1 zucchini
- 1 brown sugar
- 1/2 butter
- 1 1/2 milk
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1/4
- 1
- 1 1/2 - 2
Instructions:
1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
2. Combine dry ingredients; add to the egg mixture and mix well.
3. Add zucchini and mix well.
4. Fill greased or paper-lined muffin cups two-thirds full.
5. Bake at 350 for 20-25 minutes or until toothpick comes out clean.
6. Cool for 10 minutes before removing to a wire rack.
7. For frosting, combine brown sugar, butter and milk in a saucepan.
8. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
9. Remove from the heat; stir in vanilla.
10. Cool to lukewarm.
11. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
12. Yield: 1-1/2 to 2 dozen.
Title: Old Fashioned Chocolate Cake With Glossy Chocolate Icing
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 2 table salt
- 1 hot water
- 2 white vinegar
- 3/4 instant coffee granules
- 2 vanilla extract
- 1 unsalted butter
- 1 sugar
- 8 salt
- 1 1/2 heavy cream
- 1 1/4 sour cream
- 1 instant coffee granules
- 1 1/4 vanilla extract
- 1/4
- 1
- 2
Instructions:
1. Preheat oven to 350 with rack in the center.
2. Spray two 8" round cake pans with nonstick spray.
3. Whisk dry cake ingredients together in a large mixing bowl.
4. Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
5. Add to the dry ingredients and whisk until combined- a few lumps are ok.
6. Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
7. Cool cakes for 15 minutes on a rack, then invert them onto the rack.
8. Leave upside down until completely cooled before frosting them.
9. To make icing, melt butter in large saucepan over medium heat.
10. Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
11. Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
12. Gradually add cream mixture to chocolate until blended and smooth.
13. Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
14. DO NOT BOIL.
15. Take mixture off the heat, and add vanilla.
16. Cool at room temperature until spreadable (up to three hours).
17. If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
18. If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
19. Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.
Title: Roasted Peaches With Cookie Crumble
Ingredients:
- 5 pecan halves
- 1/4 all-purpose flour
- 2 light brown sugar
- 1 1/2 unsalted butter
- 3 heavy cream
- 3 sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Butter an 8-inch square baking dish. Combine gingersnaps, pecans, flour and brown sugar in bowl of a food processor and pulse several times to coarsely chop cookies and pecans. Add butter and process until clumps begin to form.
2. Arrange peaches, cut side up, in baking dish. Press cookie mixture into center of each peach, pressing to adhear. Bake until peaches are tender and topping is browned, about 30 minutes. Let stand 10 minutes to cool slightly.
3. While peaches are cooling, whip cream with sugar until stiff peaks form. Transfer peaches to dessert bowls and serve with whipped cream.
Title: Chocolate Chip Cake
Ingredients:
- 1 eggs
- 4 milk
- 1 vanilla
- 1/2 instant vanilla pudding
- 1 chocolate chips
- 1 German chocolate
- 12
- 4
Instructions:
1. Mix cake mix, eggs, milk, oil, vanilla and vanilla pudding mix.
2. Stir in chocolate chhips and grated chocolate.
3. Pour into bundt pan and bake at 350 for 1 hour.
4. Cool and dust with powdered sugar.
Title: Soft Italian Sugar Cookies
Ingredients:
- 3/4 shortening
- 3/4 sugar
- 3 eggs
- 1 vanilla extract
- 3 flour
- 3 baking powder
- 1/2 salt
- 1/4 milk
- 2 butter
- 1/2 vanilla extract
- 2 1/2 confectioners' sugar
Instructions:
1. In a large mixing bowl, cream together shortening and sugar.
2. Beat in eggs and vanilla.
3. Combine flour, baking powder, and salt together (I use a whisk) and gradually add to the creamed mixture and mix well.
4. Shape dough into 1-1/2" balls.
5. Place 1 inch apart on ungreased baking sheets.
6. Bake at 400 degrees for 8-10 minutes or until lightly browned.
7. Remove to wire racks to cool after 2 minutes.
8. ****FOR ICING****.
9. In a small bowl, combine the milk, butter, vanilla and confectioners' sugar until smooth.
10. Tint with food coloring (I prefer the gel) if desired.
11. ****DECORATING****.
12. Dip the cooled cookies into the icing.
13. Sprinkle with colored sugars if desired.
14. Place on waxed paper until icing is set.
Title: Apple Fritters
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 2 sugar
- 1/4 sea salt
- 1 egg
- 3/4 milk
- 2 apples
- honey
Instructions:
1. Combine the flour, baking powder, sugar and salt in a small bowl, Make a whole in the mixture and stir in egg, milk and apples.
2. Fill a deep fryer or dutch oven half full of oil and heat to 375 farenheit. drop batter into hot oil and fry til golden brown and put on paper towel to drain, drizzling with honey and if you wish powdered Sugar.
Title: Cinnamon Glazed Strawberries
Ingredients:
- 2 sugar
- 1 Splenda granular
- 2 butter
- 1/2 margarine
- 1 lemon juice
- 2 ground cinnamon
- 2 strawberry
Instructions:
1. In a mediu sauce pan combine sugar, butter, lemon juice and cinnamon.
2. Cook and stir over medium heat until syrupy and thick.
3. Remove from heat and add berries, tossing gently to coat each berry.
4. Serve immediately.
5. Options: Add coconut along with berries, toss to coat. Or cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.
Title: Creamy Lavender Flan
Ingredients:
- 1 sugar
- 1/3 water
- 1/2 lemon juice
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 eggs
- 3 vanilla
- 3 salt
- 4
- 1 1/2
- 1/4
Instructions:
1. Preheat the oven to 360*. Set out 6-8 OVENPROOF custard cups, soup cups, or large ramekins that will hold at least 6 oz. each. Add the sugar, water and lemon juice to a sauce pan and place over medium-high heat. Allow it to come to a light boil and reduce the heat to simmer.
2. Place the evaporated milk in a small sauce pan over medium heat. Add the lavender to the milk and allow it to come to a simmer. Simmer the milk one minute, then turn the heat off and let the lavender steep in the milk until ready to use.
3. Meanwhile, watch the caramel! Once the color starts to change, it goes fast. Allow it to bubble until it is a light to medium brown. Quickly pour an equal amount of liquid caramel in each cup. Be very careful—hot sugar can cause serious burns! The caramel will harden up almost instantly.
4. Using an electric mixer with a whisk attachment, whisk the cream cheese until it’s light and fluffy. You may want to warm it in the microwave for just a few seconds to make sure it’s really soft. With the mixer still running, add one egg at a time, to allow the mixture to fluff up as much as possible. Now add the vanilla and salt. Then with the mixer continually running, slowly pour in the sweetened condensed milk and the evaporated milk with lavender. Whisk until smooth.
5. Set the custard cups in a larger baking pan, lined with a clean dish towel. Fill the pot used for the caramel with water. Bring to a boil.
6. Use a sieve to strain the lavender and any clumps out of the flan mixture. (You could leave the lavender in if you don’t mind the texture.) Then pour the mixture equally into each cup. Carefully fill the large pan with boiling water until it comes half way up the sides of the custard cups. Cover the whole pan, loosely with foil.
7. Bake for 40-70 minutes. The cook time depends heavily on the size and depth of your custard cups. Check at 40 minutes, then add 10 minute increments until done. The flan is done when a knife inserted in the middle comes out clean.
8. Cool them to room temperature, then cover with plastic and refrigerate until ready to serve.
9. To serve- Run a paring knife around the edges of each flan cup. Cover with an inverted dessert plate and flip. Give it one good shake if necessary. The flan should come out with a light caramel sauce over the top! Serve alone or with berries.
Title: The Deves Christmas Pudding
Ingredients:
- 225 butter
- 1 brown sugar
- 4 eggs
- 1 bicarbonate of soda
- 2 dried figs
- 250 dates
- 250 sultanas
- 250 rum
- 250 plain flour
- 500 self raising flour
- 500 mixed spice
- 1 nutmeg
- 2 salt
- 2 cinnamon
- 1/2
Instructions:
1. First chop dates and mix all the fruits together, put them in a large bottle or Jar and pour in the rum untill at the brim. seal up tight and leave for a month.
2. Put the boiler on the boil.
3. Cream together the butter and sugar then mix in the eggs one at a time, then the jame and next the carb soda.
4. In a seperate bowl: Sift together the flour with the spices and salt.
5. Spoon the flour mix one spoonfull at a time into the butter mix. When all is combined add in the bread crumbs.
6. Mix thoroughly. Now add the Fruit and mix untill it is all coated and appears smooth and glossy. SHould stay slightly peaked when you pull the spoon out.
7. Time to put the mix into a cloth.
8. Place the cloth in the boiling water to scald it for 5 minutes. Have a colander and tongs handy as you want to ensure that when you take the cloth out you layer it evenly into the colander.
9. Sprinkle flour over the cloth in a thick coating: this makes the skin of the pudding when its cooked.
10. Scrape the mixture into the cloth. When all the mixture is inside take the corners of the cloth and get someone to tie the string about 2cms away from the top of where the pudding forms. This allows for it to grow when you cook it.
11. Cook the pudding for 4 hours in the boiler ensuring that the water is constantly topped up. Then hang the pudding untill you need it. It will reheat when you put it back on the boil for a further 2 hours. (you dont need to cure it for months on end, 4 days is the minimum hang time).
12. To serve: Put the hot pudding in the colander and allow to drain. Cut the String and turn back the cloth. Put platter on the pudding, hold the colander and cloth as you turn the lot over.
13. Pull the cloth back slowly.
14. Serve with steaming hot vanilla custard.
Title: Flambed Apricot Pudding
Ingredients:
- 12 water
- 1/3 brandy
- 1/3 dark brown sugar
- 2/3 unsweetened applesauce
- 2/3 margarine
- 1/3 eggs
- 4 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 1 ground ginger
- 1 brandy
- 2
Instructions:
1. Combine first 3 ingredients in a bowl. Cover; let stand 8 HOURS.
2. Beat sugar; applesauce, and margarine at medium speed until blended; add eggs; beating well. Add apricot mixture and vanilla; mix well.
3. Combine flour, baking soda, and ginger; gradually add to apricot mixture, stirring well. Spoon into a 6-cup metal mold coated with cooking spray; cover tightly.
4. Place mold on a shallow rack in a large, deep kettle; pour enough boiling water into kettle to come halfway up sides of the mold. cover and steam over boiling water 1 1/2 hours, adding additional water as needed.
5. Remove mold from kettle; cool pudding in mold on wire rack 15 minutes. Invert pudding onto a serving plate.
6. Heat 2 tablespoons brandy in a long-handled ladle just until hot; pour over pudding and ignite. Serve with Apricot Sauce.
7. Apricot Sauce: 1/4 cup sugar; 1 tablespoon plus 1 teaspoon cornstarch; 2 cups apricot nectar; 2 tablespoons brandy. Combine sugar and cornstarch in a non-aluminum saucepan; stir well. Gradually add apricot nectar and brandy. Cook over medium heat until thickened and bubbly, stirring constantly. Serve warm. Yield: 2 cups sauce.