lumicero/recipes-ing2inst huggingface dataset:
Title: Maple Blondies
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 12 unsalted butter
- 3/4 light brown sugar
- 1/2 maple syrup
- 2 eggs
- 1 1/2 vanilla extract
- 3
Instructions:
1. Position the rack in the lower third of the oven; preheat oven to 3 50°; butter a 9-inch square pan; set aside.
2. In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
3. In a big bowl, cream the butter and brown sugar with an electric mixer on medium speed; continue beating until smooth and thick, about 6 minutes.
4. Beat in the maple syrup until uniform; beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
5. Scrape down the sides of the bowl as necessary.
6. After beating in the second egg for 1 minute, beat in the vanilla.
7. With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated (do not beat, although the batter will be quite sticky).
8. Spoon batter into prepared pan, spreading it gently to the corners.
9. Bake for 35 minutes, or until the top is light and brown and a pick comes out with a few moist crumbs attached.
10. Place pan on a wire rack to cool for at least 30 minutes.
11. Cut blondies into 16 squares while still in the pan.
12. Carefully remove them with an offset spatula.
13. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.
14. **May add one or more of the following spices to the flour mixture: 1 ½ teaspoon ground cinnamon, ½ t. grated nutmeg, ½ t. ground cloves.
15. **May double the amount of semisweet chocolate chips or substitute butterscotch chips, peanut butter chips, or white chocolate chips for the semisweet chocolate chips.
Title: Cherry Rhubarb Dessert
Ingredients:
- 2 1/2 flour
- 1 salt
- 1 butter
- 1/2 milk
- 1 egg
- 1 rhubarb
- 1 1/2 sugar
- 1 cherry pie filling
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1/4 vanilla extract
- 1 1/2 - 2 milk
Instructions:
1. In a large bowl, combine the flour and salt; cut in butter until crumbly.
2. Stir in the milk and egg yolk.
3. Divide dough in half .
4. on lightly floured surface roll out each portion into a 13x9 rectangle.
5. place one rolled piece into a greaded13x9 baking dish.
6. Sprinkle with conflakes.
7. In a large bowl comine rhubarb and 11/2 cups sugar,stir in pie filling and vanilla;spread over conflakes.
8. Top with remaining pastry.
9. Cut slits into the top.
10. In a small bowl lightly beat egg white;brush over pastry.
11. Sprinkle with remaining sugar.
12. Bake at 350 F for 50-55 minutes or until crust is golden brown.
13. Cool on a wire rack.
14. In a small bowl ,combine the glaze ingredients; drizzle over bars. Store in refrigerator. can be served warm or cooled with ice cream or whipped cream.
15. NOTE:.
16. If using frozen rhubarb,measure while frozen (5 cups) Thaw completely in a colander,drain but do not press liquid out of the rhubarb.
Title: Honey Cake (Lekach)
Ingredients:
- 1 granulated sugar
- 1 honey
- 1/2 eggs
- 4 lemon zest
- 1 lemon juice
- 3 brandy
- 2 all-purpose flour
- 3 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/4 ground allspice
- 1/4 ground cloves
- 1/8 instant coffee
- 3 cold water
- 2/3 raisins
- 3/4 sugar
- 1/2 lemon juice
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees F. Beat sugar, honey, oil, eggs, lemon zest, juice and brandy in large mixer bowl on medium speed 2 minutes. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves and instant coffee; stir into sugar mixture alternately with water. Beat on high speed, scraping bowl occasionally, 2 minutes. Fold in 1/2 cup of the nuts and the raisins.
2. Pour into greased 10-inch tube pan or 12-cup bundt pan. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 15 minutes; remove from pan. Prick top of cake carefully with fork; drizzle with Lemon Sugar. Sprinkle with remaining nuts.
3. For lemon glaze, just combine sugar and lemon juice.
Title: Butter Creamcheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 margarine
- 1/2 powdered sugar
- 3 vanilla extract
Instructions:
1. in a large bowl mix together cream cheese and margarine until smooth.
2. pour in vanilla extract and continue mixing.
3. slowly mix in powdered sugar until well blended.
Title: Black and White Cake Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 2/3 applesauce
- 1 granulated sugar
- 1/4 butter
- 1 1/2 vanilla extract
- 2 confectioners' sugar
- 1 1/2 2% low-fat milk
- 3
- 1/4
- 2
Instructions:
1. Preheat oven to 375°F Line a baking sheet with parchment paper.
2. Set applesauce in a fine sieve to drain while you prepare the other ingredients.
3. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
4. Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
5. Bake for 10 minutes, until set but not browned.
6. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Title: Mocha Five Spice Loaf
Ingredients:
- 4 bittersweet chocolate
- 2 instant coffee granules
- 1 unsalted butter
- 1 2/3 light brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/3 all-purpose flour
- 1 baking soda
- 1 Chinese five spice powder
- 1/2 salt
- 1 boiling water
- 1 instant coffee granules
- 2
- 1/2
Instructions:
1. To make the loaf, preheat the oven to 375 degrees F and grease a 9" x 5" loaf pan.
2. Line with parchment paper and place on a baking sheet.
3. Melt the chocolate in the microwave on medium heat, stirring intermittently (or over a pot of simmering water, stirring constantly.).
4. Stir in the coffee granules and set aside to cool.
5. Cream the butter and sugar with an electric mixer until fluffy.
6. Add the eggs, one at a time, beating well after each addition and stir in the vanilla.
7. Stir in the cooled chocolate and blend well.
8. In a separate bowl, sift the flour with the baking soda, five-spice powder and salt.
9. Add the flour alternately with the boiling water, mixing gently after each addition and starting and ending with the flour. The batter will be very wet.
10. Scrape the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean.
11. Let cool completely before removing from the pan.
12. To make the mocha chocolate cream, heat the cream to just below a simmer.
13. Pour the hot cream over the chopped chocolate and instant coffee and whisk until the chocolate is melted and evenly blended.
14. Chill completely.
15. Whip the chocolate cream with an electric mixer until the cream holds a peak when the beaters are lifted.
16. Serve a dollop of cream on the side of a slice of the loaf cake.
Title: Coffee Shop Style Easy Cake Mix Biscotti
Ingredients:
- 1 all-purpose flour
- 1 eggs
- 4 margarine
- 1/2 vanilla extract
- 2 chocolate piece
- 3/4
Instructions:
1. Preheat the oven to 350F degrees.
2. Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour.
3. Make a well in the centre and add the eggs, margarine and vanilla extract.
4. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough!
5. On a lightly floured board, divide dough into two halves.
6. Roll each half into a log about 1" in diameter.
7. Roll each log gently to the edge of the board and then continue rolling it onto a lightly sprayed 11” x 15” baking sheet.
8. Flatten the top of each cookie log until it is about 3" wide.
9. Bake for 20 minutes.
10. Remove baking sheet from the oven and let stand for 10 minutes.
11. Reduce oven temperature to 325 and do not turn off.
12. Gently slide one cookie log onto the board that you rolled out the dough on.
13. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices.
14. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes.
15. Remove cookies to cooling rack to cool completely.
16. Store cooled cookies in an airtight container or freeze.
17. Variations include:
18. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
19. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract.
20. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract.
21. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
22. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
23. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.
24. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.
Title: Apple Dapple Cake
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 1 2/3 pecans
- 1 1/2 tart apples
- 3 plain flour
- 3 salt
- 1 baking soda
- 1 vanilla
- 1 brown sugar
- 1 butter
- 4 milk
- 1/4
Instructions:
1. Beat eggs and mix with sugar, oil and vanilla.
2. Combine flour, salt and baking soda and add to egg mixture.
3. Fold in apples and pecans. Pour into greased and floured tube cake pan.
4. Bake at 350 degrees for 1 hour.
5. For Frosting: Bring brown sugar, butter and milk to a boil. Boil only 2 1/2 minutes. Cool and spread on cake.
Title: Double Coffee Tiramisù
Ingredients:
- 1 cream cheese
- 1/2 sugar
- 2 hot water
- 1/2 instant coffee granules
- 1 ladyfingers
- 1/4 dark chocolate
- 2
- 1/2
Instructions:
1. Beat cream cheese and sugar at medium speed with an electric mixer until creamy.
2. Beat whipping cream with an electric mixer until soft peaks form. Fold into cream cheese mixture.
3. Stir together 1/2 cup hot water and coffee granules until dissolved. Stir in 1/4 cup liqueur.
4. Arrange ladyfingers evenly around sides of 8 (6-oz.) coffee cups or ramekins. Drizzle ladyfingers with coffee mixture. Spoon or pipe cream cheese mixture into center of ramekins. Sprinkle with grated chocolate. Cover and chill 2 hours.
5. Note: To serve the tiramisù in a single dish, prepare recipe as directed through Step 3. Arrange half of ladyfingers in bottom and up sides of a 2-quart serving bowl. Drizzle evenly with half of coffee mixture. Top with half of cream cheese mixture. Repeat layers once. Sprinkle with grated chocolate. Cover and chill 2 hours.
Title: Open Apple Cake (Herregaardsaeblekage)
Ingredients:
- 175 butter
- 250 flour
- 1/4 salt
- 100 sugar
- 1 egg
- 2 apple
- 1 sugar
- 75 raisins
- 75 butter
- 25 sugar
- 75
- 25
- 2
Instructions:
1. Combine the butter into the flour, add salt, sugar, egg and cream.
2. Let the dough rest in fridge for 1 hour or more before the dough is rolled out in 1/4" thicknes.
3. Cut into two round cakes- the size of the springform.
4. The one cake is for the bottom, and the other for the lid, as well as the sides of the springform.
5. Peel the apples and cut into thin slices.
6. Layer into the cake-pan and sprinkle with sugar, raisins and chopped almonds.
7. Add the"lid" and press the edges well together.
8. Combine the topping, and stir till white.
9. Spread over the"lid" and puncture the dough with a fork here and there.
10. Bake in a 200 degree celcium oven for about 1 hour.
11. Serve lukewarm with cold whip cream.
Title: Classic Pound Cake
Ingredients:
- 1 2/3 cake flour
- 1/2 salt
- 1 unsalted butter
- 1 1/2 granulated sugar
- 5 eggs
- 1 1/2 pure vanilla extract
- 1 lemon, zest of
Instructions:
1. Set oven rack to center position and preheat to 325 degrees f.
2. Grease a standard 9x5x3 metal loaf pan with crisco or softened butter-- dust with flour.
3. Sift flour and salt into a medium bowl and set aside.
4. Place butter in your mixing bowl and beat until smooth, creamy and light colored-- 30 seconds on a stand mixer, 60 seconds by hand.
5. Gradually add sugar and beat until butter is very white and fluffy.
6. About 3 minutes on your stand mixer, 5 mins by hand.
7. It's critical that everything is at room temperature at this point, feel the outside of the mixing bowl-- if it's too cool then allow it to sit until it reaches room temperature.
8. Add the whole eggs, one at a time and beat for 20 seconds after each addition.
9. The mixture should be dull and smooth at this point.
10. If it appears grainy and/or curdled then the temperature is probably too cold for the eggs to combine properly with the butter.
11. Allow it to warm then rebeat for a few seconds.
12. This is critical for this cake as there is no chemical levener and having the eggs and butter properly mixed is the only thing that will give this cake structure and allow it to rise.
13. DO NOT OVERBEAT, It will make the cake tough.
14. Add vanilla extract and beat for a few more seconds.
15. Sift the flour in three equal parts into the butter/sugar/egg mixture, folding gently into the after each addition until all the flour has been incorporated and the batter is well mixed.
16. Be sure to scrape up from the bottom of the bowl frequently.
17. Pour batter into prepared pan and bake for 70 minutes, rotating 180 degrees halfway thru the baking process.
18. In 70 minutes test the cake with a wooden toothpick.
19. If it's not done continue to bake and check every 5 minutes.
20. Cool on rack for 5 minutes before removing from pan.
Title: Peach Cobbler
Ingredients:
- 6 butter
- 3/4 flour
- 1 sugar
- 2 baking powder
- 1/2 salt
- 3/4 milk
- 1 brown sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter and pour into an 8 inch glass square baking dish.
3. Mix flour, sugar, baking powder, and salt.
4. Add milk and stir to mix.
5. Pour mixture into the dish with the butter, and do not mix it further.
6. Mix brown sugar and peach syrup.
7. Place peaches into the pan of goop and pour the syrup mixture over it.
8. Bake for 1 hour.
9. Serve hot with vanilla ice cream or whipped cream.
Title: Gluten-Free Rhubarb Shortbread
Ingredients:
- 1 rhubarb
- 1/2 granulated sugar
- 1/2 water
- 1 vanilla bean
- 1 lemon juice
- 1 1/4 sorghum flour
- 1 cornstarch
- 1/4 potato starch
- 1/2 tapioca starch
- 1/2 xanthan gum
- 1 1/2 baking powder
- 2 salt
- 1/4 unsalted butter
- 1 granulated sugar
- 4 confectioners' sugar
- 2
Instructions:
1. Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
2. Split vanilla bean, scrape the seeds into the pan, and toss in the pod. (or add 1 tsp vanilla extract). Also, squeeze in the lemon juice here.
3. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
4. Remove and discard vanilla bean.
5. Transfer to a shallow bowl and let cool.
6. Can be made ahead and refrigerated in an airtight container, for up to one week. (only refrigerate this if you plan on assembling the dessert tomorrow).
7. If refrigerated, return to room temperature before using.
8. You may substitute 1 cup of your favorite jam or preserves for the homemade.
9. Make the shortbread: Combine the rice flour, sorghum, cornstarch, potato starch, tapioca starch, and xanthan gum and whisk well. In a medium bowl, whisk together flour, baking powder, and salt.
10. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
11. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
12. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
13. Turn the dough out onto a work surface and cut into two pieces.
14. Shape each piece into a ball and wrap in plastic wrap. (I just put the balls into the plastic vegetable or fruit bags I get at the grocery store and save.).
15. Place in freezer until firm, about 30 minutes.
16. You can make the dough ahead and freeze it for up to one month, if you do so thaw it in the refrigerator overnight.
17. Assemble and bake: Preheat oven to 350° with rack in center.
18. Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.
19. Pat the dough gently just to get it into the corners (you don’t want to press it down), and spread with the rhubarb jam.
20. Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
21. Bake until golden brown, about 40 minutes.
22. Dust with confectioners’ sugar as soon as it is removed from oven (VERY IMPORTANT).
23. Cool on a wire rack (about 1 hour).
24. Cut the shortbread into bars when it is cool.
25. You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.
26. 26 Store covered at room temperature for up to 2 days. (1 1/2 inch by 3 inch rectangles makes 21 servings).
27. I have kept virtually the same exact recipe and directions as the original with a few adjustments in both either to accommodate personal taste or make directions more clear. Please feel free to check out the original recipe at: http://www.food.com/recipe/rhubarb-shortbread-60385#ixzz1ROHUtDQ2.
Title: Hurry-Up Cobbler
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1 flour
- 3/4 baking powder
- 3/4 sugar
- 4 milk
- blackberries
Instructions:
1. Preheat oven to 350F degrees.
2. Place butter in 2qt casserole dish.
3. In a small bowl, combine flour, baking powder, sugar& milk; pour over butter in casserole dish- do not stir.
4. Top with berries.
5. Bake uncovered for 35-40 minutes- crust will form on top.
Title: Swedish Pepparkakor
Ingredients:
- 1 butter
- 2 ground ginger
- 2 ground cardamom
- 2 ground cloves
- 1 sugar
- 1 dark corn syrup
- 1 egg
- 3 heavy cream
- 5 flour
- 1 baking soda
Instructions:
1. In a large saucepan, melt butter. Add ginger, cardamon, and cloves. Add sugar and corn syrup, mixing well after each addition. Bring to a boil and cook for one minute. Set aside to cool (1-2 hours at room temp).
2. In a large bowl, with a heavy-duty mixer, beat the egg. Add the cream and cooled butter mixture. On low speed, add half the flour, 1 cup at a time. Add the baking soda, then add the rest of the flour 1 cup at a time.
3. Pull off chunks of dough the size of tennis balls, and roll into balls. Wrap each individually in plastic wrap, and place in a lidded bowl large enough to hold all the dough balls. Cover and refrigerate overnight.
4. Preheat the oven to 325°F Heavily grease one of more baking sheets.
5. Working with one ball of dough at a time (keep the others chilled until ready to roll out), pinch off a golf-ball-sized amount of dough. On a well-floured surface and with a floured rolling pin, roll it out as thin as you can - the thinner the dough, the crispier the cookies.
6. Cut out cookies with a small (2 inch) cookie cutter. Place on a baking sheet and bake for 8-10 minutes. Cool on racks.
Title: Chocolate Carrot Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 4 orange zest
- 4 sour cream
- 1 flour
- 1/3 baking powder
- 1 baking soda
- 2 1/2 salt
- 1 carrots
- 2 dark raisin
- 1
- 2
- 1
- 6
Instructions:
1. Preheat oven to 350º F. Grease two 8 inch square baking pans. Dust with flour; tap out excess.
2. In a large bowl, beat together butter, oil, and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate, orange zest, orange juice, and sour cream.
3. Sift together flour, baking powder, baking soda and salt. Add to chocolate mixture, beating just enough to combine. Stir in carrots, raisins, and chocolate chips. Divide batter between prepared pans.
4. Bake 45 to 50 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans ten minutes, then unmold onto racks to cool completely. Fill and frost cakes with Orange Cream Cheese Frosting. Refrigerate until serving time.
Title: Sweet Cherry Soup
Ingredients:
- 5 cherries
- 1 cherry juice
- 1/2 port wine
- 1/4 sugar
- 1 cinnamon stick
- 1 cornstarch
- 8 cherries
Instructions:
1. Bring 4 cups cherries, juice, port, sugar, cinnamon stick and 1 1/2 cups water to a boil. Reduce heat to medium-low and simmer for 15 minutes. Remove cinnamon stick and puree until smooth.
2. Whisk cornstarch with 1/2 cup soup in small bowl. Return mixture to soup, and whisk to combine.
3. Chill 3 hours, or overnight.
4. Coursely chop remaining pitted cherries. Ladle soup into bowls and sprinkle with chopped cherries. Garnish with a whole cherry in each bowl.
5. For Vegetarian/vegan option please be sure your Port wine is Vegetarian/vegan.
Title: Crockpot Dulce De Leche Sweet Potato Pudding Cake
Ingredients:
- 1/2 unsalted butter
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 ground cinnamon
- 1 brown sugar
- 1 sweet potatoes
- 2 eggs
- 2 vanilla extract
- 3/4 coconut milk
- 1/2 pecans
- 1 flaked coconut
- 1/4
Instructions:
1. Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
2. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
3. Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.
Title: Nutella Butterscotch Sandwich
Ingredients:
- 2
- 1
Instructions:
1. Spread Nutella on 1 slice of bread.
2. Sprinkle butterscotch chips evenly across the Nutella covered slice
3. Place other slice on top and press down to combine.
4. Cut diagonally.
5. This can also be microwaved, grilled or fried for a gooey treat.