lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Poppy Seed Bundt Cake
Ingredients:
- 2 3/4 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 butter
- 1 3/4 margarine
- 4 sugar
- 4 eggs
- 1 lemon juice
- 1 lemon zest
- 1 vanilla extract
- 1/4 yogurt
- 1/2 poppy seed
- 1/2 water
- 1/2 sugar
- 1 1/2 lemon juice
- 8 -10 confectioners' sugar
- lemon juice
- poppy seed
Instructions:
1. Heat oven to 350°F Butter a 12-cup bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and the 1/4 cup poppy seeds. Set aside.
3. In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with yogurt. Beat for 2 minutes. Spoon into prepared pan.
4. Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5. Glaze1 cook glaze 1 ingredients together in small pan unitl syrupy. Pour over cooling cake to soak in,.
6. Glaze 2: in a small bowl, mix together confectioners' sugar, lemon juice until smooth. Drizzle over top of cake and let it roll down the sides. Decorate with lemon zest or poppy seeds.
Title: Rolled Marshmallow Fondant
Ingredients:
- 16 mini marshmallows
- 2 -5 water
- 2 powdered sugar
Instructions:
1. Melt marshmallows and 2 tbs. of water in microwave or double boiler. (Microwave in 30 second increments, stirring in between until the marshmallow is melted. Usually a total of 1 minute.).
2. Mix ¾ of the powder sugar with the melted marshmallow.
3. Grease your hands with Crisco and knead the mixture, gradually adding the remaining sugar for at least 8 minutes.
4. You can add food coloring at this point. Working it in the mixture.
5. You may refrigerate, double wrapped in plastic for weeks if you want, when ready to use just reheat in microwave for about 10-20 seconds. DO NOT FREEZE Fondant.
6. Your cake must be completely cooled, add a thick coating of icing to the cake. (gives a smooth finsh and helps fondand to adhere to the cake. Figure what size you need to cover your cake. (9 inch cake with 3 inch sides 3+9+3=15 plus 1 for extra so you need a 16 inch circle cut.).
7. Do not store cake in refrigerator once the fondant is placed on cake. Moisture will destroy the surface. Store in a sealed container.
Title: Raspberry and Pistachio Eton Mess
Ingredients:
- 5 granulated sugar
- 1 1/3 cornstarch
- 1/2 white vinegar
- 1/2 lemon juice
- 2 heavy cream
- 1/2 powdered sugar
- 1 vanilla bean
- 2 raspberries
- 1/4 powdered sugar
- 1/2 pistachios
- 1/4 mint leaf
Instructions:
1. For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets. Beat the egg whites to the soft peak stage. As you continue to beat the egg whites on medium speed, gradually add sugar. When stiff glossy peaks form (about 5 minutes), reduce speed to low and add cornstarch and vinegar. Beat mixture for 20 seconds on high. Spread the mixture in 9" rounds on the baking sheets. Rounds will be about 1/2" high. Bake until the meringue is dry and crisp, about 3 hours. Let meringue cool before making the Eton Mess.
2. Prepare the whipped cream by whipping the cream to soft peak stage. Add 1/2 cup powdered sugar and vanilla seeds. Whip the mixture until firm peaks form.
3. Reserve one quarter of the raspberries. Combine the remainder with 1/4 c powdered sugar, and coarsely mash. Gently fold the raspberry mixture into the whipped cream.
4. Crumble the cooled meringue. Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture.
5. Spoon the whipped cream mixture into individual bowls.
6. Top each with some of the remaining meringue, the whole raspberries, pistachios, and mint.
Title: Gingersnap Pumpkin Pudding
Ingredients:
- 1 3/4 milk
- 1 cheesecake flavor instant pudding and pie filling mix
- 1/2 vanilla instant pudding mix
- 1/4 - 1/2 canned pumpkin
- 10 pumpkin pie spice
- 1
Instructions:
1. In a bowl, whisk milk and pudding mix for 2 minutes.
2. Stir in the pumpkin and pie spice.
3. Let stand for 2 minutes or until soft-set.
4. Set aside three gingersnaps; crush the rest.
5. Fold whipped topping into pudding; spoon into dessert bowls.
6. Sprinkle with cookie crumbs.
7. Serve with whole gingersnaps.
Title: Squishy Chocolate Pudding
Ingredients:
- 250 self-raising flour
- 325 brown sugar
- 75 cocoa powder
- 1 salt
- 30 butter
- 5 vanilla essence
- 125 milk
- 300 boiling water
- 1 ground cloves
- dark chocolate
Instructions:
1. Mix the flour with 200mls of the sugar, 25mls of the cocoa, salt and spices.
2. Add melted butter and vanilla essence.
3. Pour into 25cmx15cmx5cm dish.
4. Sprinkle over remaining sugar and cocoa. Pour on boiling water.
5. Put dish in pan filled with boiling water and bake at 180 for 30-40 minutes.
6. I used a bit less cocoa in the mix and while it was cooking, pushed some dark chocolate pieces into the pud -- oh man!
Title: Lemon Buttermilk Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 3 cornmeal
- 1 baking powder
- 1/2 baking soda
- 1/2 kosher salt
- 3/4 granulated sugar
- 1/2 unsalted butter
- 2 eggs
- 1 lemon
- 1 vanilla extract
- 1 buttermilk
- 1/2 powdered sugar
- 3/4 lemon juice
- 2
Instructions:
1. Preheat oven to 350ºF. Line a standard-sized muffin tin with cupcake papers.
2. Sift together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Set aside.
3. In a large mixing bowl, beat together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs and egg yolk and beat until smooth, scraping down the sides of the bowl as needed. Mix in lemon zest, juice, and vanilla.
4. Add flour mixture, 1/2 cup at a time, alternating with buttermilk, beating well after each addition. Mix until no dry flour remains.
5. Divide batter evenly among prepared cups. Don't overfill, each cup should be no more than 2/3 full, or about 3 tablespoons each. Bake for 16 to 18 minutes or until edges are lightly golden brown and a toothpick inserted into the center comes out clean. Place pan on a wire rack and cool for 10 minutes, then remove cupcakes from tin and allow to cool completely.
6. Meanwhile, to prepare glaze, sift powdered sugar into a bowl. Slowly add lemon juice and whisk until smooth; add 1 to 2 drops of food coloring if desired. Dip tops of cooled cupcakes in glaze, then quickly flip and place on wire rack. Sprinkle with nonpareils or sugar pearls, if desired. Glazed cupcakes are best enjoyed the day they are made, although unglazed cupcakes will keep, stored in an airtight container, for up to 5 days.
Title: Ginger Molasses Cookies
Ingredients:
- 3/4 unsalted butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 1 egg
- 2 vanilla extract
- 1/3 molasses
- 1 1/4 all-purpose flour
- 1 whole wheat flour
- 2 baking soda
- 1/2 salt
- 1 1/2 ground cinnamon
- 1 ground ginger
- 3/4 ground cloves
- 1/8 ground black pepper
Instructions:
1. Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
2. Add egg, vanilla, & molasses and beat.
3. In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
4. Combine wet ingredient mix with dry ingredient mix until well combined.
5. Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.
Title: Lemon Chiffon Cake
Ingredients:
- 150 cake flour
- 60 granulated sugar
- 1 1/2 baking powder
- 5 lemons, juice and zest of
- 80 granulated sugar
- 3
- 5
- 150
Instructions:
1. Prepare two 6 in roundcake pans or one 9 in round cake pan by greasing ONLY THE BOTTOM!
2. Sift together the cake flour, 60 grams of sugar, and baking powder.
3. Stir the dry ingredients into the egg yolks, oil, lemon juice, and zest. Thoroughly mix batter making sure it is free of lumps before adding the meringue.
4. Prepare and italian meringue with the egg whites and the 150 grams of sugar, whipping the meringue until its firm, but not stiff or dry.
5. While the meringue is slightly warm fold it into batter.
6. Pour batter into the prepared pans and bake the cake at 350°F for 35-45 minutes, or until browned and the cakes spring bake to the touch.
7. Cool completly in the pans before unmolding.
Title: Lemon Syrup Cake
Ingredients:
- 6 golden syrup
- 1
Instructions:
1. make your sponge cake as normal (can post that recipe if necessary).
2. Lay half the sponge mixture in the prepared pan.
3. spoon the lemon curd over and cover with the rest of the sponge mixture.
4. Bake as normal.
5. While cooling and still warm, make some holes in the cake and drip the golden syrup in, this will soak into the cake.
6. Can be eaten warm now as a pudding with cream, yoghurt etc or wrap up well in greasproof paper and eat for tea the next day.
Title: Layered Nana-Nutter Treats
Ingredients:
- 2 milk
- 1 Jell-O chocolate pudding and pie filling
- 1/2 peanut butter
- 1 banana
- 1/2 peanuts
Instructions:
1. POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Add peanut butter; beat until well blended.
2. SPOON evenly into six individual serving cups, alternating layers of puddng mixture with layers of bananas and peanuts.
3. REFRIGERATE at least 1 hour before serving.
Title: Yoghurt-Cream Dessert
Ingredients:
- 1 icing sugar
- 8 bananas
- 2 raisins
- 2
- 4
Instructions:
1. Whip the cream until it is stiff.
2. Fold the cream gently into the yoghurt with the icing sugar. The amount of icing sugar (powdered sugar or confectioners' sugar) you need depends on your personal tastes for sweetness - this dish is actually very nice without any sugar at all, so how much you use is entirely up to you!
3. Stir in the sliced bananas and the raisins.
4. Refrigerate until serving, then serve in small bowls.
Title: Carrot and Walnut Puddings
Ingredients:
- 150 butter
- 1 self raising flour
- 1 baking powder
- 125 baking powder
- 1 carrot
- 120 soft brown sugar
- 2 eggs
- 1 vanilla extract
- 1 golden syrup
- 100 walnuts
- 250 mascarpone cheese
- 75 icing sugar
- 1 lemon, zest of
- 1/4 vanilla extract
Instructions:
1. Preheat oven to 180 degrees C, gas mark 4. Grease 6 150ml individual pudding basins or ramekins. In a large bowl, mix flour, baking powder, oil, carrot, sugar, eggs, 1tsp vanilla extract and golden syrup. with an electric mixer 2-3 minutes until combined. Stir in walnuts and divide pudding mixture between basins. Cover each basin with a greased circle of baking paper. Fold a single pleat into 6 larger discs of baking paper (to allow for expansion). Place these discs on top of each pudding basin and tie with string.
2. Place basins in a roasting tin and fill tin with enough boiling water to come halfway up the sides of the basins. Bake in oven 1 hour. Remove puddings from tin and set aside to cool about 5 minutes.
3. While puddings are cooling, put mascarpone to a small bowl. Sift in icing sugar and add lemon zest and vanilla extract. Stir combine. Chill in fridge until ready to use.
4. To serve, turn puddings onto plates and top with a dollop of the mascarpone mixture, drizzled with golden syrup and sprinkled with walnuts.
Title: Nankhatai Cookies With Rose & Chai Spices
Ingredients:
- 1 wheat flour
- 1/2 butter
- 1/2 powdered sugar
- 3/4 milk
- 6 sea salt
- 1 honey
- 1 baking powder
- 1
Instructions:
1. Create the sauce:
2. Place milk and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices. Simmer on very low heat for 5 minutes, stirring frequently. Remove from heat and let cool.
3. Create the dough:
4. Preheat oven to 350 degrees Fahrenheit. Sift together flours, baking powder and salt in a small bowl.
5. Rub together butter and flour mixture, until resembling small breadcrumbs. Add sugar and combine ingredients.
6. Create a well in dough and add milk & spices from saucepan. Combine all ingredients and roll dough into a ball. Add additional milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
7. Bake & serve:
8. Flour a clean surface and roll out the pastry until about 1/2 cm thick. Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
9. Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
10. Bake the cookies for 15 minutes, or until golden brown. Remove from oven.
11. Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.
Title: Favorite Pie Crust
Ingredients:
- 5 all-purpose flour
- 3 brown sugar
- 2 salt
- 1 baking powder
- 1 egg
- 1 vinegar
- 2 cold water
Instructions:
1. Measure flour, sugar, salt and baking powder into a large bowl.
2. Cut in lard until the size of tiny peas.
3. Break egg into measuring cup and beat with a fork.
4. Add vinegar and pour in enough water to measure 1 cup.
5. Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. You may not always need all of it.
6. Shape pastry into a ball.
7. Divide into 4 flat patties.
8. Wrap and refrigerate.
9. Wrap and refrigerate.
10. Use with your favorite filling recipe.
Title: Oatmeal Walnut Raisin Cookies
Ingredients:
- 2 flour
- 2 cinnamon
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 margarine
- 1 light brown sugar
- 2 sugar
- 2 eggs
- 2 1/2 vanilla
- 1 quick-cooking oats
- 1 raisins
Instructions:
1. Sift dry ingredients.
2. Beat butter, both sugars, the eggs, and vanilla until creamy.
3. With the mixer on low speed, gradually add the flour mixture. Beat just until blended.
4. Stir in the oats, raisins, and nuts.
5. Roll heaping tablespoons of the dough into balls.
6. Bake at 375 degrees on ungreased baking sheet for 10 to 12 minutes.
Title: Cocoa Lime Sandwich Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 butter
- 1 brown sugar
- 3/4 butter
- 3 powdered sugar
- 1 lime juice
- 2 -3
Instructions:
1. Sift the flour and cocoa together.
2. In a large bowl, beat the butter and brown sugar together until light and fluffy.
3. Stir in the flour mixture.
4. Using your hands, form the dough into two logs about 1 inch in diameter.
5. Wrap each log in plastic wrap and refrigerate for approximately 1 hour, or until firm enough to slice.
6. Preheat oven to 350°.
7. Unwrap each log and cut into slices about 1/4 inch thick. Place on ungreased baking sheets.
8. Bake for approximately 8-10 minutes, or until cookies are firm but not browned.
9. Cool for 1 minute on baking sheets, then remove and place on racks. Cool completely.
10. To make filling, place butter in a small saucepan and heat over low heat until melted.
11. Continue to heat, stirring occasionally, until butter just begins to brown.
12. Remove from heat and let cool slightly.
13. Stir powdered sugar and lime juice into melted butter.
14. Spread filling on half the cookies. Top each with an unfrosted cookie and press down gently.
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 2 eggs
- 4 all-purpose flour
- 1 1/2 salt
- 1 vanilla extract
- 1 pecans
- 1 1/2 mini marshmallows
- 4 powdered sugar
- 1 milk
- 1/2 butter
- 1/3
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease a 9x13 inch pan.
3. Melt the butter in a medium saucepan.
4. Add the cocoa and stir.
5. Remove from the heat.
6. Pour butter mixture into a mixing bowl and add sugar and eggs.
7. Mix until blended.
8. Add the vanilla.
9. Mix in the flour and salt.
10. Stir in the pecans.
11. Put batter into prepared pan and cook for 35 minutes or until done.
12. Remove from oven and sprinkle with marshmallows.
13. Cool in the pan on a wire rack.
14. For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
15. If your frosting is too thick, add more milk.
Title: Marion Reed's Open Fruit Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking powder
- 1/2 salt
- 6 butter
- 1 margarine
- 3 egg
- water
- plums
- apricot
- butter
Instructions:
1. Sift the flour with the sugar, baking powder and salt.
2. Add 6 Tablespoons of the butter or margarine and cut in.
3. Add the egg beaten with 3 tablespoons of water (you are beating the egg and water together) mix to form a dough.
4. Pat the dough with your hands into greased baking pan; for a cakelike crust use a 13 x 9 inch pan; for a cookielike crust, pat into a cookie sheet that has a small rim (some cookie sheets today are totaly flat not sure they would work, the older cookie sheets had a 1/4 inch rim all the way around).
5. Slice fruit in half moon shape and make slightly overlapping rows until pan is full.
6. The rows will look like this (((((((((((((.
7. Sprinkle with cinnamon-sugar (I usually make my own, just mix white sugar with cinnamon to taste) and dot with butter.
8. Bake at 375ºF for 40 minutes or until fruit is done.
Title: Mansiikka Kiisseli (Strawberries!)
Ingredients:
- 500 fresh strawberries
- 4 cornstarch
- 1 white sugar
- 2 water
- 2
Instructions:
1. In a pot we put the juice, the water and the sugar. We wait until the sugar is dissolved stirring a little. Remove from heat.
2. We wash well the strawberries.
3. Add the cornstarch in the pot over medium heat stirring well until we have a cream. Then we put the strawberries inches.
4. Serve!
Title: Cinnamon-Pineapple Carrot Sheet Cake
Ingredients:
- 1/2 prune
- 1/4 hot water
- 18 1/4 eggs
- 1/4 cinnamon
- 2 carrot
- 1 low-fat cream cheese
- 1 marshmallow cream
- 1
- 4
- 1/2
Instructions:
1. chop prunes; soak in water.
2. combine cake mix, oil, eggs, cinnamon, and prunes for 3 minutes with a mixer.
3. fold in remaining ingredients.
4. bake at 350 in a sheet pan for 33 to 37 minutes.
5. to make icing: beat together ingredients on low speed for 1 1/2 minutes. spread over cooled cake.
Title: Jam Slice
Ingredients:
- 1 1/2 plain flour
- 100 butter
- 1 water
- 2 coconut
- 250 eggs
- 2 caster sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 190°C.
2. To make the pastry, sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor).
3. Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough.
4. Turn the dough out onto a lightly floured surface and knead gently until smooth.
5. Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes.
6. Reduce oven temperature to 180°C.
7. Spread the jam evenly over the pastry base.
8. Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist.
9. Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown.
10. Allow the slice to cool in the pan before cutting into slices.
Title: Drunken Grapefruit
Ingredients:
- 4 pink grapefruit
- red grapefruits
Instructions:
1. Slice and peel grapefruit into bite sized pieces.
2. take care to remove pith and seeds.
3. Drizzle bitters over fruit to taste.
4. I like to use quite a bit, but everyone's taste is different.
5. Chill.
6. Serve in nice dishes as an alternative to sorbet.
Title: Crazy Easy Apple Dumplings
Ingredients:
- 1 granny smith apple
- 1 butter
- 1/2 dark brown sugar
- 3/4 cinnamon
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350.
2. On a surface dusted w/ flour, unfold the Cresent Rolls. Cut them out with along the dotted line.
3. Place an apple wedge on the wide edge of each dough triangle and roll up maintaining the croissant shape as much as possible (You will need to close the ends to cover all of the apple wedge.
4. Place the dumplings in an 8 in baking dish.
5. In a saucepan, melt the butter, sugar and cinnamon over medium heat. Stir in the Mountain Dew. Pour mixture over the dumplings.
6. Cover the pan with foil and bake for 15 minutes. After 15 minutes, uncover the pan and bake for an additional 15 minutes.
Title: Traditional Raisin Bread Pudding
Ingredients:
- 2 butter
- 1 cinnamon
- 1/2 brown sugar
- 1/2 raisins
- 1 salt
- 4 milk
- 2 1/2 eggs
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter and 8 inches casserole dish.
3. In a small bowl combine cinnamon, brown sugar, raisins, and salt.
4. Sprinkle brown sugar mixture on bottom of casserole dish.
5. Place bread cubes in a large bowl.
6. Combine milk, eggs, and vanilla.
7. Pour over bread cubes and stir until well blended.
8. Pour into casserole dish.
9. Place casserole dish in a shallow pan.
10. Place in oven and pour about 1 inches hot water into shallow pan.
11. Bake for 45 minute or until knife inserted comes out clean.
Title: Norwegian Berlin Wreath Cookies
Ingredients:
- 2 sugar
- 2 butter
- 1/2 flour
- 1 granulated sugar
- 3
Instructions:
1. Mash the hard-boiled yolks well, then add the raw egg yolks, mixing well.
2. Blend in the sugar, butter and flour to make a stiff dough. Cover dough and refrigerate for several hours.
3. Lightly grease the cookie sheet and preheat the oven to 375°F.
4. Take small pieces of dough and roll them into ropes 1/2 inch thick and 4 inches long. Join the two ends and press together, forming a wreath shape.
5. Dip the wreaths into the lightly beaten egg whites, then into granulated sugar, placing them on the cookie sheet. If using glace fruit for decoration, place it now.
6. Bake for 10-12 minutes or until lightly browned.