lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Blossoms
Ingredients:
- 24 coconut
- 2
- 500
- 1
Instructions:
1. make up the cupcake mix.
2. cook in either muffin pans, or tart pans. (the tart pans will give you more "rounded" peach blossoms). Dont use paper liners, just spray with Non-stick spray.
3. when cool, freeze the cupcakes.
4. make up the 2 packs of Jelly using 2 cups of boiling water. Use a jug to do this, as it makes it easier to "dip" the cakes.
5. put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to BLOSSOM.
6. Put the coconut in a baking tray, take out the frozen cakes.
7. using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
8. keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
9. put a tiny bit of raspberry jam on the cream.
10. serve with pride!
Title: Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 2 milk
- 8 cream cheese
- 3 instant vanilla pudding
- 1 chocolate
- 1 butter
- 1 confectioners' sugar
- 2 hot water
Instructions:
1. Puffs: Heat water and butter to a rolling boil. Stir in flour; stir over low heat for about 1 minute, until it forms a ball. Remove from stove. Beat in all eggs at once by hand and beat until smooth. Drop by scant 1/4 cup 3 inches apart on ungreased cookie sheet. Bake at 400 for 35 minutes until puffed and brown. Remove from oven. Cut in half and peel out inside (uncooked dough) and make room for filling.
2. Filling: Beat the milk, cream cheese, and vanilla for 1 minute.
3. Icing: Melt chocolate and butter in pot on stove. Remove from heat. Stir in confectioners sugar and hot water. Beat until smooth. Add more water if needed.
Title: Pumpkin Crumb Cake
Ingredients:
- 15 pumpkin
- 2 sugar
- 1 milk
- 2 self rising flour
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1 1/2 cinnamon
- 1/2 butter
- 1 brown sugar
- 1 flour
- 1 oats
Instructions:
1. Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended.
2. In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.
3. Cake is done when toothpick inserted in center comes out clean.
Title: Best Chocolate Mint Brownies
Ingredients:
- 4 unsalted butter
- 1 eggs
- 4 granulated sugar
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/4 baking powder
- 1/2 unsalted butter
- 1 powdered sugar
- 2 1/2 milk
- 3 heavy cream
- 1 1/2 butter
- 4
- 1
- 1/4
- 2
- 1/4
Instructions:
1. Preheat oven to 350. Grease a 9x13 inch pan with nonstick cooking spray. I don't use nonstick cooking spray--I use my butter wrappers to grease the pan.
2. Add the butter and the unsweetened chocolate (chopped into chunks) and place together in a microwave safe bowl. Microwave on low power in 30 second intervals, stirring inbetween, until melted. Set aside and cool, stirring occasionally.
3. In a large bowl, beat together the eggs, granulated sugar, and vanilla. Slowly add the melted chocolate, while mixing. In a separate small bowl whisk together the flour and baking powder. Stir the flour mixture into the chocolate batter, just until combined. Don't over mix.
4. Pour batter into greased pan and bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool.
5. For the filling, mix the butter until nice and fluffing. Add the powdered sugar, milk, peppermint extract, and food coloring and mix until nice and creamy.
6. Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.
7. For the ganache, heat the cream and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract.
8. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so or until the chocolate layer has set.
9. Cut into squares and serve. Store in an airtight container in the refrigerator.
Title: Gluten Free Pound Cake
Ingredients:
- 1/2 butter
- 1/2 sour cream
- 1 sugar
- 3 eggs
- 1 vanilla extract
- 1 baking powder
- 1 vanilla instant pudding mix
- 1
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter, sour cream, and sugar.
3. You can use any combination of the extracts, but use at least four of them.
4. Mix eggs and extracts with butter / sugar mixture.
5. Sift flour, baking powder, and pudding mix.
6. Add to wet mixture and mix for 2-3 minutes.
7. Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
8. Cook for 35-40 minute or until knife poked in center comes out clean.
Title: Dia De Los Muertos Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 8 unsalted butter
- 1 sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/8 unsalted butter
- 8 brown sugar
- 1/2 granulated sugar
- 1/2 egg
- 1 vanilla extract
- 1
Instructions:
1. To make the vanilla dough, mix the flour, baking powder, and salt together with a whisk or a fork.
2. Set aside.
3. In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
4. Beat in the egg and vanilla.
5. On low speed, beat in the flour just until incorporated.
6. Form the dough into a log about 2 inches in diameter.
7. Set aside.
8. To make the chocolate dough, in a medium bowl, mix the flour, cocoa, baking soda, baking powder, and salt together thoroughly with a whisk or fork.
9. Set aside.
10. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with the back of a spoon or an electric mixer until smooth and creamy but not fluffy (less than 1 1/2 minutes with an electric mixer).
11. Beat in the egg and vanilla.
12. On low speed, beat in the flour mixture and mix just until incorporated.
13. Form dough into a log the same length as the vanilla log.
14. If the dough is too soft and sticky to handle place it in the freezer to firm.
15. To shape the skulls, reshape each log of dough so that it is skull shaped rather than round: make one side narrow for the chin and jaw and leave the other side wide for the cranium.
16. Wrap and refrigerate the chocolate dough. Form features in the vanilla dough, using the handle of a wooden spoon to poke holes for eyes through the entire length of the log.
17. Form the nose with a skewer, poking two holes for nostrils.
18. Form the mouth by inserting a narrow table knife and wiggling it back and forth to lengthen and widen the opening.
19. Don't try for perfection: irregular holes make the best and weirdest skulls. Wrap and refrigerate the vanilla dough.
20. Chill both doughs at least 2 hours, preferable overnight.
21. Position rack in the upper and lower third of the oven.
22. Preheat the oven to 350 degrees.
23. Cut the chocolate dough into 1/8-inch slices and place them at least 1 1/2 inches apart on the lined baking sheets.
24. Cut the vanilla dough into 1/8-inch slices and place 1 slice on top of each chocolate slice.
25. Bake until pale golden at the edges, 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking.
26. Slide parchment liners onto cooling racks or transfer the cookies directly from the pan to the rack with a metal pancake turner, waiting 1 to 2 minutes if necessary to let the cookies firm up before moving them.
27. Cook cookies completely before stacking or storing.
28. Cookies keep at least 1 week in an air-tight container.
Title: Rhubarb Crumbles
Ingredients:
- 2 rhubarb
- 1/4 granulated sugar
- 3 -4 granulated sugar
- 1 granulated sugar
- 1/2 butter
- 1 margarine
- 1 unbleached all-purpose flour
- ground cinnamon
Instructions:
1. Combine chopped rhubarb and 1/4 cup sugar in a bowl and let sit at room temperature overnight, or for at least several hours.
2. Drain off and discard any accumulated liquid.
3. Mix in 3 to 4 cups additional sugar. Spoon rhubarb into an ungreased 9 x 13-inch pan.
4. For the Topping:
5. Mix sugar, flour and cinnamon in a large bowl.
6. Cut in butter or margarine until mixture resembles coarse crumbs.
7. Sprinkle on top of rhubarb in pan.
8. Bake crumble in a preheated 400°F oven for 1 hour, or until fruit bubbles and topping is golden brown.
9. Serve warm (about 30 minutes out of the oven), with whipped cream/ice cream, or plain.
Title: Vanillekipferln (German almond crescent cookies)
Ingredients:
- 2 vanilla beans
- 110 icing sugar
- 250 flour
- 1 salt
- 210 butter
- 100 icing sugar
Instructions:
1. Cut the vanilla beans lenthwise and scrape out the cream.
2. Mix the vanilla cream together with the sugar.
3. Sift flour and add salt, cut in butter, 70g of the homemade vanilla sugar and the almonds.
4. Work to form a smooth dough.
5. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
6. Preheat oven to 175°C or 350°F (only approx.) Roll the dough into a long sausage, approximately 1 cm (1/2") thick.
7. Cut off every 7 cm (3") and bend to form a half-moon.
8. Bake on a parchment paper lined baking sheet at 175°C for 10-15 minutes or until golden brown.
9. Carefully remove the Kipferln from the baking sheet.
10. While still warm roll in remaining vanilla sugar.
11. Let cool.
12. Sprinkle with sifted icing sugar.
13. (opt.).
Title: Black Cap Bakes
Ingredients:
- 4 currants
- 5 golden syrup
- 1/2 lemon
- 2 eggs
- 4 butter
- 4 self raising flour
- 4 sugar
Instructions:
1. Heat oven to 375 F.
2. Grease and line 7 x 7 inch tin.
3. Sprinkle currants over base.
4. Mix syrup and lemon juice together.
5. Pour over currants.
6. Quickly beat together all remaining ingredients until light and fluffy.
7. Spread batter over currants.
8. Bake for 25 - 30 minutes or till firm and springy to touch.
9. Cut into 12 pieces while still hot.
10. Cool in tin.
Title: Lemon Pound Cake
Ingredients:
- 1 sugar
- 2 eggs
- 4 buttermilk
- 1 flour
- 2 baking soda
- 3 baking powder
- 1/2 salt
- 1/2 powdered sugar
- 1/2 lemon juice
- 2 1/2
- 1/4 - 1/2
Instructions:
1. Put all ingredients for cake in bowl and beat 3 minutes.
2. Pour in greased and floured tube pan.
3. Bake @ 325 degrees approximately an hour. (I tend to underbake this cake a bit – it is moist and delicious).
4. LEMON GLAZE: Mix 2 ½ cups powdered sugar and lemon juice until it’s smooth but still thick. Pour over cake while still hot. (I usually poke holes in this cake with a skewer so the icing will penetrate).
Title: Caramel Oranges
Ingredients:
- 2 seedless oranges
- 1/4 brown sugar
- 3 water
- 1 unsalted butter
- 1 cinnamon stick
Instructions:
1. Cut peel and white pith from oranges.
2. Cut into rounds; overlap on plates.
3. Cook all remaining ingredients in heavy small saucepan over medium heat until mixture is syrupy, stirring frequently, about 3 minutes.
4. Remove cinnamon stick.
5. Drizzle caramel sauce over oranges and serve.
Title: Chilled White Peaches Poached in Rose Syrup
Ingredients:
- 2 rose wine
- 1/2 sugar
- 1 lemon zest
- 4 water
- 1 1/2
- 4
Instructions:
1. Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medum saucepan over high heat. Carefully add peaches and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife 20-25 minutes.
2. Use a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.,.
3. Meanwhile, return poaching liquid to a simmer and cook until reduced by about three-quarters, about 20 minutes. Pour though a sieve, and discard zest and leaves (You should have about 1 cup syrup). Let cool for 10 minutes.
4. Refrigerate singel layer of peaches and the syrup in separate airtight containers until colde, at least 30 minutes, or overnight, To serve, place a each on a serving late, and spoon about 3 Tbs. syrup around each peach, Garnish with lemon verbena if desired,.
Title: Grandma's Depression Cake
Ingredients:
- 1 brown sugar
- 1 1/2 water
- 1/3 dark raisins
- 2 cinnamon
- 2 ground cloves
- 1/2 ground nutmeg
- 1/2 baking soda
- 1 salt
- 1 water
- 2 flour
- 2 baking powder
- 1
Instructions:
1. Pre-heat oven to 325 degrees.
2. Combine sugar, water, vegetable oil, raisins, and spices in a saucepan, and bring to a boil. Boil for 3 minutes, stirring frequently. Take pan off heat and let cool for 10 minutes.
3. Dissolve baking soda and salt in 2 teaspoons of water and add to raisin mixture (it will foam).
4. Blend in the flour and baking powder. Mix well.
5. Pour the batter into a greased 9 inch square pan and bake for 55 minutes, or until a toothpick unserted in the center comes out clean.
6. Let cake cool for about 10 minutes before serving.
Title: Paradise Cookies
Ingredients:
- 3/4 sugar
- 1/2 butter
- 1 crushed pineapple
- 1 vanilla
- 1 3/4 all-purpose flour
- 1 baking powder
- 2/3 sweetened coconut
- 3/4
Instructions:
1. Heat oven to 350°F.
2. Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
3. Add drained pineapple and vanilla; continue beating until well mixed.
4. Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
5. By hand, stir in nuts and 1/4 cup of the coconut.
6. Place remaining coconut in a small bowl.
7. Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
8. Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.
Title: Four-Flavour Icebox Cookies
Ingredients:
- 2 butter
- 1 dark brown sugar
- 1 sugar
- 2 eggs
- 2 vanilla
- 4 unbleached flour
- 1/2 salt
- 2 baking soda
- 1 rolled oats
- 1 cinnamon
- 3 mint
- 1/4 lemon, zest of
- 1 lemon juice
- 1 dried cherries
- 1/4 cranberries
- 1 unbleached flour
- 1/4 preserved gingerroot
- 1
- 1/3
Instructions:
1. Cream the butter and beat in the sugars, one at a time.
2. Add the eggs and vanilla, beat well.
3. Mix the flour, baking soda and salt.
4. Work into the creamed mixture.
5. Divide the dough into four equal parts.
6. Mix the oats and cinnamon into one part.
7. Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
8. Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
9. Toast the coconut lightly in an ungreased heavy skillet.
10. Let cool and mix the coconut and minced ginger into the last part.
11. Shape each flavoured dough into an even log, 2" in diameter.
12. Roll up tightly in waxed paper or plastic.
13. Chill from 1 hour to 24 hours until wanted.
14. Logs can also be frozen; thaw ten minutes before slicing.
15. Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
16. They should be just very lightly browned.
17. Place well apart, as they spread.
18. The dough should still be quite chilled when it goes into the oven.
Title: Amarula Fondue Fantasy
Ingredients:
- 200 dark chocolate
- 20 Amarula cream liqueur
- 60 evaporated milk
- 178
- 10
Instructions:
1. Place the chocolate in a bowl over a saucepan of simmering water. Stir the chocolate continuously until it has melted. Stir in the orange juice. Amarula Cream, half the can of evaporated milk and orange rind. Stir to make smooth.
2. Whisk the remaining evaporated milk until thick and fold into the chocolate mixture. Pour into a fondue pot and set over a low flame.
3. Serve with a selection of fresh fruit and sponge fingers.
4. NOTE: Chocolate burns easily, so it its important not to let the mixture boil or it will become bitter.
5. Microwave Method:
6. In a heat resistant bowl place the chocolate, orange juice, Amarula Cream, half the can of evaporated milk and orange rind. Microwave on 100% power to soften, about 3 minutes. Stir to make smooth. Whisk the remaining evaporated milk until thick, and then fold into the chocolate mixture. Pour into a fondue pot.
Title: Swanny's Favorite Two-Egg Cake
Ingredients:
- 2 1/4 self rising flour
- 1 1/3 sugar
- 1/2 butter
- 3/4 milk
- 1 vanilla extract
- 2 eggs
- 1/4 milk
Instructions:
1. Preheat oven to 350-degrees F --.
2. Sift flour with sugar; set aside.
3. Stir butter until softened.
4. To the butter mixture, add flour mixture, 3/4 cup milk, and vanilla. Mix until flour is moistened.
5. Beat for 2 minutes at medium speed with an electric mixer.
6. Add eggs and 1/4 cup milk; beat for 1 minute longer with electric mixer.
7. Pour into a greased and floured tube pan.
8. Bake in a preheated 350-degree F -- oven for 20 minutes or until cake tests done.
Title: Apple Muffins With Pecan Topping
Ingredients:
- 12 all-purpose flour
- 1 butter
- 2 dark brown sugar
- 2 pecans
- 2 baking powder
- 1/2 bicarbonate of soda
- 1 salt
- 1 cinnamon
- 1 sour cream
- 1 egg
- 3 apples
- 3 milk
Instructions:
1. Heat oven to 400°F Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 2oz of the flour together with the butter to make breadcrumbs. Stir through 1 tbsp sugar and the chopped pecans, then set aside.
2. In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside.
3. Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk.
4. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry.
5. Don't over-mix or your muffins will be tough. It doesn't matter if there are lumps of flour.
6. Spoon the mixture into the muffin cases - they should be about two-thirds full - then sprinkle over the pecan topping.
7. Thinly slice the final apple, then poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.
Title: Heavenly Oat Bars
Ingredients:
- 1/2 margarine
- 1/2 brown sugar
- 1/2 corn syrup
- 1 vanilla
- 3 oats
- 1 peanut butter
- 1/2
Instructions:
1. Beat the first four items with a mixer on medium speed until smooth and well-blended.
2. Stir in oats.
3. Spread in a greased 9" square baking pan and bake at 350 degrees, for 25 minutes (center should be just firm).
4. Cool slightly.
5. In the microwave, heat the chocolate chips in a dry, microwavable bowl, for 1 minute, stir, then heat 1 more minute, stir until smooth.
6. Stir in the peanut butter.
7. Spread over warm (not hot) bars.
8. Cool on a wire rack, completely.
Title: Caramel Apple Dip
Ingredients:
- 2 cream cheese
- 1/2 brown sugar
- 1
- 1/2 - 1
Instructions:
1. Cream the cheese together with the sugar until well blended.
2. Pour the mixture out onto a serving platter, I usually make it about 1/2" thick, leaving enough room around the edges of the platter to arrange apple slices. Make a little "lip" around the edge to help keep the caramel sauce in place.
3. Spread caramel sauce over the cream cheese mixture.
4. Sprinkle the toffee bits over top of the dip.
5. Keep refrigerated if not serving right away.
6. Arrange apple slices around the edge of the dip.
7. Works well with other fruit slices as well.
Title: German Cherry Dessert
Ingredients:
- 2 fresh cherries
- 3 cherry brandy
- 6 granulated sugar
- 2 water
- 12 green grapes
- 1 cream cheese
- 1/2 vanilla extract
- 1/4
- 1
- 2
Instructions:
1. Wash & drain cherries, then remove pits & set aside 8 whole cherries for garnish.
2. Place remaining cherries in a bowl & add cherry brandy.
3. In a small saucepan, boil 3 tablespoons of sugar in the water to make a thin sugar syrup, then add this syrup to the cherries & stir to blend, before covering the cherries & setting them aide to soak for 20 minutes.
4. Cut the grapes in half, & put 6 halves in each of 4 glass dishes, before arranging the cherries on top of the grapes.
5. Thoroughly blend together the cream cheese, 3 tablsepoons of sugar, vanilla extract & ground almonds.
6. Whip the cream & carefully add it to the cream cheese mixture, then spoon it over the cherries.
7. Decorate each bowl with the chopped almonds & 2 whole cherries each.
Title: Better-For-You Pound Cake
Ingredients:
- 18 1/4 fat-free buttermilk
- 1 1/4 unsweetened applesauce
- 1/3 flour
- 4
- 1
Instructions:
1. Beat together all ingredients for three minutes.
2. Pour into bundt pan.
3. BAke 35-40 minutes at 350°F.
Title: Chef Lou's Burnt Sugar Dumplings
Ingredients:
- 1 1/2 sugar
- 2 butter
- 1/8 salt
- 2 hot water
- 1 1/2 flour
- 2 1/2 baking powder
- 3 sugar
- 1/4 salt
- 3 butter
- 1/2 walnuts
- 3/4 milk
Instructions:
1. Heat ½ cup of the sugar in a large pan, until it melts to a golden brown syrup.
2. Add butter, salt, and remaining sugar.
3. Gradually add the hot water, stirring constantly.
4. Heat to boiling and cook until sugar dissolves, about 10 minutes.
5. Stir together flour, baking powder, sugar, and salt.
6. Drizzle in butter and mix well.
7. Add walnuts; stir in milk and only mix until flour is moistened.
8. Drop by ¼ cup spoonfuls into gently boiling caramel sauce.
9. Cover tightly and simmer about 12 minutes without removing cover.
10. To serve, invert a serving platter over the top of the pan and flip the pan over quickly. (If you don’t feel comfortable doing this, you can use a spatula to remove the dumplings from the pan and transfer to a serving platter).
11. Serve at once with whipped cream or ice cream.
Title: Chocolate Macaroon Cake--Da Bomb!
Ingredients:
- 1 sugar
- 3 flaked coconut
- 2 all-purpose flour
- 1 eggs
- 4 sugar
- 1 3/4 butter
- 1/2 sour cream
- 1/2 vanilla extract
- 2 brewed coffee
- 1/2 buttermilk
- 1/4 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 butter
- 1 confectioners' sugar
- 1 milk
- 3
- 2
- 5
Instructions:
1. In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside.
2. In a large bowl, beat the egg whites on medium until soft peaks form. Gradually in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.
3. In another large bowl, cream shortening and remaining sugar until light and fluffy. Add the egg yolks, sour cream and vanilla; beat until creamy. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture. Beat until combined. Fold in beaten egg whites.
4. Pour half of the batter into an ungreased 10-inch tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.
5. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Immediately invert cake onto a wire rack and cool for 1 hour. Run a knife around side of pan and remove.
6. In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and side of cake. Enjoy!