lumicero/recipes-ing2inst huggingface dataset:
Title: Cool Whip Frosting
Ingredients:
- 1 milk
- 1 instant pudding mix
- 1/4 powdered sugar
- 8 Cool Whip
Instructions:
1. Pour milk into bowl add pudding mix and sugar.
2. Beat with wire whisk for 2 minutes.
3. Gently fold in whipped topping.
Title: Guiltless Oatmeal Cookie
Ingredients:
- 6 bananas
- 2/3 unsweetened applesauce
- 4 cinnamon
- 1/2 vanilla
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Cover baking sheets (may need 2) with aluminum foil.
3. Peel and mash bananas in a large bowl.
4. Stir in all other ingredients except oats.
5. Add oats, one cup at a time.
6. Using an ice cream scoop, place mixture on baking about an inch apart (they will not spread).
7. Bake for 20 minutes.
Title: Pumpkin PeachTrifle
Ingredients:
- 1 canned pumpkin
- 1 vanilla pudding mix
- 2 apples
- 4 -5 sugar
- 4 -5 brown sugar
- 1/2 cinnamon
- 1 salt
- 1/2 brandy
- 1/4 peach brandy
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium large saucepan, combine fruit, sugar, cinnamon, salt and brandy.
3. Simmer fruit until soft, about 10 minutes.
4. Mean while, prepare cake mix as directed adding one cup of pumpkin to the cake batter, mixing well.
5. Pour equally into three 8-inch pie tins.(If using an 8-inch round instead of pie tins, slice cake into three layers when cooled).
6. If using tins, bake for about 15 minutes or until golden brown.
7. If using 8-inch rounds, bake according to package instruction.
8. Prepare pudding according to package instructions and set aside.
9. To assemble, place first cake layer in a trifle bowl.
10. Add a layer, (about 3/4-inch thick) of fruit mixture.
11. Spoon one third of the pudding on top of the fruit layer.
12. Add second cake layer and repeat directs.
13. Top with third cake layer and repeat process, ending with pudding.
14. Decorate top of trifle with cooked slices of fruit, whipped cream or both.
15. Refrigerate for at least one hour or overnight.
16. Spoon into dessert bowls or parfait glasses.
17. Serves with dollop of whipped cream.
18. Serves approximately eight.
Title: Steamed Chocolate Pudding
Ingredients:
- 2 butter
- 1/2 sugar
- 1/2 evaporated milk
- 1 flour
- 1 baking powder
- 2 egg
- 1 salt
- 1 butter
- 1/2 sugar
- 1 boiling water
- 1/2 vanilla
- 1
Instructions:
1. Cream butter with the sugar.
2. Add the beaten egg.
3. Add the evaporated milk.
4. Sift together flour and baking powder.
5. Add the melted chocolate.
6. Steam for 2 hours in a double boiler.
7. DO NOT COVER.
8. BUTTER SAUCE:
9. Cook until thick.
10. Serve hot over cooked pudding.
Title: Cookie-Cutter Chocolate Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1/2 egg
- 1 pure vanilla extract
- 1 instant espresso powder
- 1 powdered sugar
- 1
- 3
Instructions:
1. Strain together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
2. In a big bowl of a stand electric mixer with paddle attachment, mix the butter on medium-low speed until it is cream and lightened in color.
3. Add in the sugar in a steady stream, mixing for 2 minutes to combine.
4. Mix in the egg, vanilla, and espresso powder.
5. Scrape down side of bowl, as needed, then mix in the melted chocolate.
6. Decrease mixer speed to low and blend in the dry ingredients in two additions, mixing only to combine after each addition.
7. Remove the dough from the bowl and divide in half; form into two 3 x 4 inch rectangles and wrap in plastic.
8. Refrigerate for 2 hours or until firm (the dough may be frozen at this point for up to 1 month).
9. Position oven racks in the upper and lower thirds of the oven.
10. Preheat to 350°; dab the corners of the cookie sheets lightly with butter and line with baking parchment.
11. Sprinkle a pastry cloth and rolling pin with powdered sugar, rubbing it well into the weave.
12. Working with one piece of dough at a time, roll it into a rectangle 3/16 inch thick.
13. Cut into desired shapes; place cutouts on the cookie sheets.
14. Bake for 9-11 minutes, or until the cookies feel set on top.
15. To ensure even baking, toward the end of baking time, rotate the sheets from top to bottom and front to back.
16. Let cookies rest on the sheet for 2 minutes before loosening with a thin metal spatula.
17. Decorate as desired; store in an airtight container, layered between strips of waxed paper, for up to 3 weeks.
18. May be frozen undecorated .
Title: Food Works Fried Apples
Ingredients:
- 6 -8 apples
- 1 1/2 lemon juice
- 1 butter
- 2 canola oil
- 1/4 brown sugar
- 1 -2 cinnamon
- 1/2 nutmeg
Instructions:
1. Core apples and slice them thinly. Get ALL the core bits out. Peel them if you must, but all the nutrients are in there!
2. Sprinkle apples with lemon juice to stop them browning (from oxygen).
3. In a large skillet or frying pan, melt butter with oil on medium heat.
4. Carefully pour the apples in the skillet, and spread out evenly.
5. Sprinkle brown sugar over the apples.
6. Cover skillet and cook on medium, stirring occasionally, until apples are soft and the pan is full of juices.
7. Sprinkle with cinnamon (and optional nutmeg) when they are finished. Cinnamon will soak up all the juices in the pan.
8. Serve hot over cereal or ice cream, or top with granola.
Title: Crock-Pot Apple Cobbler
Ingredients:
- 5 -6 apples
- 1 granola cereal
- 1 cinnamon
- 1/8 - 1/4 honey
- 1 butter
Instructions:
1. Peel, core and slice apples.
2. Spray the inside of your crockpot with nonstick cooking spray/oil.
3. Place sliced apples in the crockpot, along with granola and cinnamon and stir to combine.
4. Drizzle melted butter over the apples.
5. Cover, and cook on low for 4-6 hours.
Title: Paleo Pumpkin Bread -- Elana's Pantry
Ingredients:
- 1 sea salt
- 1/4 baking soda
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1 clove
- 1/2 canned pumpkin
- 1/2 honey
- 2 stevia
- 1/4 eggs
- 3 chocolate chips
- 1/2
Instructions:
1. In a food processor combine almond flour, salt, baking soda and spices.
2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes.
3. Scoop batter into a mini loaf pan.
4. Bake at 350° for 35-45 minutes.
5. Cool for 1 hour.
6. Serve.
Title: Rum Raisin Rice Pudding
Ingredients:
- 1 milk
- 1 sugar
- 1 cornstarch
- 3 egg
- 1 vanilla
- 1 rice
- 1 raisins
- 1/2 dark rum
- 6
Instructions:
1. One hour before cooking, put raisins to soak in rum.
2. In large saucepan, mix together milk, cream and sugar and set aside.
3. Place cornstarch in a bowl and dissolve with 1/4 of the milk mixture.
4. Beat together vanilla and egg in another bowl, then add cornstarch mixture, beat together and set aside.
5. Heat original milk mixture almost to the boil, stir in cornstarch/egg mixture, beating constantly with a whisk.
6. Continue cooking, stirring constantly until mixture thickens and then remove from heat.
7. Add rice, raisins and rum to cooked pudding.
8. Chill before serving.
Title: Easy Pineapple Upside-Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 dark brown sugar
- 1 1/3 butter
- 1 pineapple slices
- 1/4 - 1/2 maraschino cherries
- 1 walnut halves
- 1
Instructions:
1. Follow instructions on cake box for making an oblong single layer cake.
2. Prepare cake batter and set aside.
3. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
4. Sprinkle brown sugar generously over the butter.
5. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
6. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
7. Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
8. Pour cake batter on top of the pineapple/cherry/nut mixture.
9. Place in oven and bake as directed on cake box.
10. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
11. If you wait too long the sugar will harden and be difficult to remove.
12. Note: Peaches may be used in place of pineapple.
Title: Dutch Apple Cake With Vanilla Sauce
Ingredients:
- 3 -4 granny smith apples
- 1 butter
- 1/2 milk
- 1 baking powder
- 1 sugar
- 1 egg
- 1 1/4 flour
- 1/2 sugar
- 1 cornstarch
- 1 boiling water
- 2 butter
- 1 1/2 vanilla
- 1/2 light brown sugar
- 1/2 unsifted flour
- 1/4 butter
- margarine
Instructions:
1. Peel, core, and cut apples into small pieces.
2. Place in greased pie plate.
3. Sprinkle with a little sugar.
4. Cream the rest of the sugar with remaining cake ingredients.
5. Beat well and pour over apples.
6. Bake 30 minutes at 350 degrees.
7. While cake is baking, prepare streusel.
8. In medium bowl, combine 1/2 cup firmly packed light brown sugar and 1/2 cup unsifted flour; cut in 1/4 cup cold margarine or butter and press together with your fingers until crumbly.
9. Remove pie plate from oven after 30 minutes of baking and top with streusel.
10. Bake for another 15-20 minutes until golden.
11. Let cake cool for 10-15 minutes.
12. Cut in slices and serve warm or cold with warm vanilla sauce.
13. For sauce, microwave all ingredients until thick and clear (or heat in a saucepan on medium, stirring often).
14. *Don'tforget the vanilla ice cream!
15. It's soooo good together.
Title: Angel Cake Delight
Ingredients:
- 1 lemons
- 2 orange
- 4 crushed pineapple
- 1
Instructions:
1. Break angel food cake into pieces and place in 13 x 9 dish.
2. Pour Eagle Brand milk in a mixing bowl.
3. Add the juices separately.
4. Add juice of lemons; beat well.
5. Add juice of orange; beat well.
6. Add drained pineapple; beat well.
7. Pour over crumbled cake.
8. Stir well.
9. Refrigerate over night.
10. Cut in squares.
11. Top with whipping cream and a cherry on each square.
Title: Coconut Cake With White Chocolate Frosting
Ingredients:
- 1 coconut milk
- 1 water
- 1/4 flaked coconut
- 3 white chocolate chips
- 3/4 powdered sugar
- 1 butter
- 1 3/4 margarine
- 1/3 vanilla
- 1/2
Instructions:
1. 1 Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Reserve 1/3 cup coconut milk for frosting.
2. 2 In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
3. 3 Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. 4 Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.).
5. 5 Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered at room temperature.
Title: Mom's Easy Vermicelli Pudding
Ingredients:
- 3 spaghetti
- 1 skim milk
- 1/4 sweetened condensed milk
- 1 sugar
- 1 ghee
- 1 butter
- 1/8 cashews
- saffron
Instructions:
1. Place a pan on a medium-high flame and lightly roast the vermicelli.
2. Add the milk and keep stirring until it boils.
3. Reduce the flame to low and add the saffron.
4. Stir every 5 minutes to keep the milk from getting scalded.
5. In about 20 minutes, the vermicelli will be cooked.
6. Add condensed milk, sugar, and stir again till it boils.
7. Remove from flame.
8. In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture.
9. Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture).
Title: Chai Tea Creme Brûlée
Ingredients:
- 2 1/2 milk
- 1 1/2 tea bag
- 1 granulated sugar
- 12 brown sugar
- 1/4
- 1/2
Instructions:
1. Preheat oven to 300°F.
2. In a medium saucepan, heat cream, milk and tea over medium heat until steaming. Remove from jeat and let steep 5 minutes. Gently squeeze tea bag and remove.
3. Meanwhile, in a heatproof bowl, whisk together yolks and sugar. Place over a saucepan of simmering water and whisk for 5 minutes or until light yellow in color.
4. Remove from heat; gradually whisk in 1 cup of the hot cream mixture. Whisk in remaining cream. Skim off foam. Pour into 8 (6oz) ramekins or custard cups. Place in a large roasting pan; pour in enough water to come three-quarters up sides of ramekins.
5. Bake in center of oven for 45-55 minutes or until edges are set but center jiiggle and knife inserted in center comes out creamy.
6. Remove from water; let cool on rack. Cover and refrigerate for at least 5 hours or until chilled and set or up to 2 days.
7. Preheat broiler. Place ramekins on rimmed baking sheet; using paper towelling, gently blot any liquid that has formed on the surface of the custards, Sprinkle 1 tablespoons brown sugar evenly over each custard. Broil until sugar bubbles and caramelizes.
8. Watch constantly because caramel turns from amber to black very quickly, Remove from heat and serve.
Title: Toffee Squares
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 all-purpose flour
- 1 1/2 salt
- 1/4 sweetened condensed milk
- 1 butter
- 2 vanilla
- 2
- 1
Instructions:
1. Grease a 13x9 inch baking pan; set aside.
2. To make the crust, in a bowl, beat ¾ cup butter and brown sugar using electric mixer on medium speed until combined.
3. Beat in the egg yolk; stir in the flour and salt with a wooden spoon until well mixed.
4. Using floured hands, press dough into bottom of prepared baking pan.
5. Bake at 350° for 20 minutes or until light brown; cool on a wire rack.
6. To make the filling: in a saucepan, heat and stir the sweetened condensed milk and 2 tablespoons butter over medium heat until bubbly; cook and stir 5 minutes more (mixture will thicken and become smooth).
7. Stir in vanilla; spread filling over baked crust.
8. Bake 12-15 minutes more or until top layer is golden brown.
9. Sprinkle chocolate pieces evenly over the top; bake for 1-2 more minutes or until chocolate pieces melt.
10. Remove from oven; set on a wire rack.
11. Using a flexible spatula, immediately spread chocolate evenly over baked layers; sprinkle with almond brickle pieces.
12. Cool completely on a wire rack; cover and chill until chocolate is set; cut into squares or triangles.
Title: Apricot Chocolate Dessert
Ingredients:
- 2 margarine
- 1/4 margarine
- 1/2 icing sugar
- 1 egg
- 1
- 2
Instructions:
1. Grease the bottom of an 8x8 pan.
2. Mix the crumbs and margarine and press half into the bottom of the pan.
3. Beat until fluffy,the margarine,icing sugar.
4. and egg.
5. Drop this by teaspoonful carefully over the crumbs.
6. Cover with 2 jars of baby apricots.
7. Whip 1 package of dream whip and spread over the top.
8. Sprinkle with the rest of the crumbs.
Title: Brown Rice Pumpkin Pudding
Ingredients:
- 2 2% low-fat milk
- 1/4 sugar
- 1 pumpkin pie spice
- 1/2 brown rice
- 1/2 pumpkin puree
- 1/4 dried cranberries
- 1 vanilla extract
- vanilla ice cream
- pecans
- ground cinnamon
Instructions:
1. Place the rice in a mesh strainer and place under running water, stirring gently to rinse the rice thoroughly.
2. In a medium saucepan over medium heat, combine milk, sugar, and pumpkin pie spice DO NOT BOIL. Once milk has heated and sugar is dissolved, add the rice and stir. Reduce to medium-low and cover. Allow to cook for about an hour, checking/stirring occasionally to see if more milk is needed and how tender the rice is.
3. When rice is tender, remove from heat and stir in the pumpkin, cranberries, and vanilla. Serve warm in individual dessert dishes each topped with ice cream, a sprinkle of finely chopped pecans, and a light dusting of cinnamon.
Title: Brazosberry Cobbler
Ingredients:
- 4 berries
- 2/3 sugar
- 3 all-purpose flour
- 1 cinnamon
- 1/4 lemon rind
- 1 double-acting baking powder
- 1 1/4 salt
- 1/2 sugar
- 2 butter
- 1/8
- 1/2
Instructions:
1. Preheat oven to 425.
2. Heat berries, sugar and flour togather in a saucepan.
3. Add lemon rind and cinnamon and stir.
4. Sift togather the sifted flour, baking powder, salt and sugar. Cut in the butter with a pastry cutter or fork unti the mixture is like cornmeal.
5. Knead lightly about a minute. Pat dough to 1/4-inch thickness and cut with a biscuit cutter.
6. Place warm berry mixture in an 8-inch baking dish and dot with butter and place biscuits on top.
7. Bake 30 minutes or until golden brown.
8. Serve warm with ice cream.
Title: The Yummiest Pumpkin Pie Cake
Ingredients:
- 1 milk
- 1/2 sugar
- 1/2 brown sugar
- 1 cinnamon
- 1/8 ground cloves
- 3 eggs
- 1/2 salt
- 3/4 butter
- 1 pecans
- 1 pumpkin
- 1 Cool Whip
Instructions:
1. Mix sugar, salt and spices.
2. Add beaten eggs, milk & pumpkin and mix well.
3. Grease 9x13 pan. Pour pumpkin mixture in pan.
4. Sprinkle dry cake mix over top. Dribble melted butter over top of cake mix and sprinkle nuts all over if using.
5. Bake at 325°F for one hour.
6. Let cool and cut into squares-garnish with a dollop of Cool Whip and enjoy!
Title: Red Velvet Cake
Ingredients:
- 1 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 1 vanilla extract
- 1 cake flour
- 2 1/2 baking soda
- 2 buttermilk
- 1 vinegar
- 1 milk
- 1 flour
- 1 1/2 butter
- 1/2 margarine
- 1 1/2 sugar
- 1 1/2 vanilla extract
- 1 1/2
Instructions:
1. In large mixing bowl, cream butter and sugar until fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla, butter flavoring and food coloring.
4. Combine flour, cocoa and soda.
5. Combine buttermilk and vinegar.
6. Add flour mixture alternately with buttermilk mixture to creamed mixture.
7. Pour into three greased and floured 9-inch round cake pans.
8. Bake at 350 for 15-20 minutes or until toothpick inserted near the center comes out clean.
9. Cool in pans 10 minutes before removing to a wire rack to cool completely.
10. For frosting, whisk together milk and flour in saucepan.
11. Cook, stirring constantly, until thick, about 5 minutes.
12. Cover and cool.
13. In a mixing bowl, cream butter.
14. Gradually add sugar; beat well.
15. Gradually add cooled milk mixture and beat until very light, about 4 minutes.
16. Add vanilla and butter flavoring; beat well.
17. Frost cooled cake.
Title: Chocolate Pudding
Ingredients:
- 3 flour
- 3 sugar
- 1 vanilla
- 2 butter
- 1
- 2
Instructions:
1. Combine the cocoa flour and sugar in a medium sauce pan,
2. Place over a medium heat and slowly stir in the milk 1/2 cup at a time (should be the consistency of gravy) .
3. Stirring constantly till all of the milk is added.
4. Remove from heat add Vanilla and Butter, stir well. DO NOT use margarine or imitation Vanilla.
5. Pour into 1/2 cup serving dishes and chill in the fridge until set.
6. I like mine still Warm/almost hot. You can add broken Oreo cookies, animal crackers Etc.
Title: Old Pecan Streets Italian Cream Cake
Ingredients:
- 1 margarine
- 2 white sugar
- 5 flour
- 2 baking soda
- 1 buttermilk
- 1 walnuts
- 1 coconut
- 3/4 vanilla
- 1 butter
- 5 cream cheese
- 1/3 powdered sugar
- 12 vanilla
- 5
- 1
Instructions:
1. Grease and flour 2 nine-inch round pans.
2. In a large mixing bowl, cream margarine with white sugar.
3. Add the egg yolks one at a time, beating after each addition.
4. Sift together flour and soda.
5. Alternate adding the dry ingredients into the creamed mixture with buttermilk.
6. Add the walnuts, coconut, and vanilla.
7. Beat the egg whites until stiff and fold them into the batter.
8. Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven.
9. Remove from oven and allow to cool.
10. While cake is cooling, make the cream cheese icing.
11. Cream butter with cream cheese.
12. Add powdered sugar; mix well.
13. Add vanilla and beat until smooth.
14. Place one cake layer on a cake plate, and ice the top.
15. Cover with the second cake layer.
16. Ice the sides and top of the cake.
Title: Dolly Mixture Cupcakes
Ingredients:
- 125 unsalted butter
- 2 eggs
- 125 caster sugar
- 125 self raising flour
- 1/2 vanilla extract
- 2 -3 milk
- 250
Instructions:
1. Cup Cakes:
2. Pre-heat oven to 200°C.
3. Put all ingredients except milk in a food processor, blitz until smooth.
4. Pulse while adding milk down the funnel, to make for a soft, dropping consistency.
5. This can be done by hand. It should look like a small mixture.
6. Spoon into 12 muffin cases.
7. Bake for 15-20 minutes or until firm on top and golden brown.
8. Turn onto wire rack when bearable.
9. Icing:
10. If necessary, cut tops of cakes so they are as flat as possible on top.
11. Make up icing following instructions on packet.
12. Dollop tbsp or so into a bowl, add colouring of your choice.
13. Ice the cakes.
14. Decorate with five dolly mixtures on top.
Title: Almond Biscotti
Ingredients:
- 1 egg
- 1/3 sugar
- 1 vanilla
- 1 all-purpose flour
- 1/2 baking powder
- 1 cinnamon
- 1 3/4 dark chocolate
- 1 3/4 pine nuts
- 1 3/4
Instructions:
1. Preheat your oven to 350°F.
2. Grease a large cookie sheet Whisk the egg, sugar, and vanilla extract in a mixing bowl with an electric mixer until it is thick and pale-ribbons of mixture should trail from the whisk as you lift it Sift the flour, baking powder, and cinnamon in a separate bowl, then sift into the egg mixture and fold in gently.
3. Stir in the chocolate, almonds, and pine nuts Turn out onto a lightly floured surface counter and shape into a flat log about 9-inches long and 3/4 inches wide.
4. Transfer to the prepared cookie sheet Bake for 20-25 minutes, or until golden.
5. Remove from the oven and let cool for 5 minutes, or until firm Transfer to a cutting board.
6. Using a serrated bread knife, cut the log into slices about 1/2 inch thick and arrange them on the cookie sheet.
7. Bake for 10-15 minutes, turning half way through the cooking time Let cool for about 5 minutes, then transfer to a wire rack to cool completely.