lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Dreamsicle Layer Cake
Ingredients:
- 1 orange gelatin
- 1 eggs
- 1/3 sour cream
- 3 sweetened flaked coconut
- 1 confectioners' sugar
- 1
- 1 1/4
- 1/2
- 1
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350°F.
2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.
Title: Funfetti Cookies
Ingredients:
- 1 eggs
- 1/3
- 2
- 1
Instructions:
1. Heat oven to 375.
2. In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened.
3. Stir in decorator sprinkles from the cake mix.
4. Shape dough into 1-inch balls.
5. Place 2 inches apart on ungreased cookie sheets.
6. Flatten to 1/4 inch thickness with bottom of glass dipped in flour.
7. Bake at 375 for 6 to 8 minutes or until edges are light golden brown.
8. Cool 1 minute; remove from cookie sheets.
9. Spread frosting over slightly warm cookies.
10. Immediately sprinkle each with decorator sprinkles from frosting.
11. Store in tightly covered container.
Title: Very Chocolaty Zucchini Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1/3 bittersweet chocolate
- 1/2 zucchini
- 2 raisins
- 3 pecans
- 1/2 vanilla
- 1/2 chocolate chips
- 1 instant chocolate pudding mix
- 1/2 instant vanilla pudding
- 1 milk
- 1 strawberry
- 2
- 1
Instructions:
1. Heat oven to 350°F
2. Prepare the cake according to the directions, omitting the water and using buttermilk in its place.
3. Add melted chocolate.
4. Fold in the next 5 ingredients.
5. Pour into 3 greased 8-inch round cake pans.
6. Bake for 30 minutes; cool.
7. Prepare the chocolate pudding using 1 cup of milk and fold in 1 cup of whipped topping.
8. Fill pastry bag and repeat with vanilla pudding using the other milk and 1 cup of Cool Whip.
9. Put this in another pastry bag.
10. Slice the strawberries leaving 8 whole for garnish.
11. Pipe half the chocolate pudding on first cake.
12. Layer that with half of the sliced strawberries.
13. Then pipe on half of the vanilla pudding.
14. Repeat the layers.
15. On top layer put 7 large dollops of chocolate pudding around the edge of cake top, and then top the chocolate dollops with small dollops of vanilla pudding.
16. Set the 7 whole strawberries on the top of the pudding dollops.
17. Slice the last strawberry in to 1/8 inch slices and arrange like a fan in the center of cake.
Title: Any-Flavour Cookies
Ingredients:
- 1/3 margarine
- 1/3 sugar
- 1 vanilla
- 1/2 baking powder
- 1/8 salt
- 1 1/2 flour
- 1/3
Instructions:
1. Cream margarine and vanilla with sugar.
2. Mix salt and baking powder with flour.
3. Incorporate into margarine mixture, alternating with the liquid. If they are too dry, add a little bit of liquid.
4. Preheat oven to 350°F.
5. Roll into 1-inch balls and place on a cookie sheet; flatten slightly with a fork.
6. Bake 25-30 minutes, until bottoms are nice and golden.
Title: Frosted Butterscotch Refrigerator Cookies
Ingredients:
- 1 dark brown sugar
- 4 eggs
- 4 salt
- 1/2 cream of tartar
- 1 vanilla
- 1 baking soda
- 1 flour
- 6 confectioners' sugar
- 1
- 4 -6
Instructions:
1. Preheat oven to 400°.
2. Note: Use a sturdy electric mixer as this cookie dough becomes quite thick.
3. Mix together:
4. Crisco and brown sugar. Next add eggs, one by one until well combined then add the vanilla.
5. In a separate bowl, whisk dry ingredients until well combined.
6. Cup by cup, add the flour mixture to the Crisco mixture. The mixture will get increasingly thick.
7. NOTE: You may end up using up to 1/2 cup LESS of the flour mixture.
8. Divide dough into 4 equal portions and roll into 4 loaves, 10" long. Wrap in plastic wrap, then aluminum foil.
9. Refrigerate overnight or minimum of 6 - 8 hours. Can be made up to 2 days ahead of time.
10. Cut into 1/4" thick slices and brush with icing* see below*. Avoiding the edges.
11. NOTES:
12. *12 cookies per sheet.
13. Bake one sheet at a time in middle of oven.
14. Make icing: Slowly add milk to confectioners sugar. Start w/ 1 teaspoon per cup of sugar. Should be very thick like glue/paste.
15. Bake 8- 9 minutes on a non-stick, ungreased cookie sheet.
16. Remove from oven. Cool for one minutes and place on a wire rack for further cooling.
Title: Caramel Apple Cobbler
Ingredients:
- 1
- 3
- 1
Instructions:
1. Line the bottom of a 12-inch Dutch oven with aluminum foil.
2. Pour in the cans of apple pie filling and cover with the dry cake mix.
3. Pour 3/4 can of lemon-lime soda over the cake mix and put the lid on.
4. Place 8 briquettes of charcoal (in the coal stage) under the Dutch oven and 15 briquettes on the top.
5. Cook 35-40 minutes.
6. Check at 30 minutes to see if you need to take off the bottom coals and put fresh ones on top.
7. Cake should be browned.
8. Can be served with ice cream or whipped cream.
Title: Gold Rush Griddle Cookies
Ingredients:
- 3 1/2 flour
- 1 sugar
- 1 1/2 baking powder
- 1 salt
- 1/2 baking soda
- 1 shortening
- 1 egg
- 3/4 milk
- 1 1/4 raisins
Instructions:
1. Mix dry ingredients in your largest mixing bowl. Cut in shortening until mealy. Add beaten egg, milk, and raisins; mix until all ingredients are moistened and dough holds together. Dough will be very stiff.
2. Preheat pancake griddle to 350 degrees F. A few drops of water should dance on the surface when hot enough.
3. Roll out dough on floured board to ¼” thick. Cut with pizza wheel, scissors, or 2” cookie cutter.
4. Lightly oil hot griddle. Place cookies on it without crowding. As the bottoms brown, the tops become puffy. Then turn with spatula and brown on the other side.
5. Cool on rack. Makes approximately 4 dozen.
Title: Milk Chocolate Shortbread Rounds
Ingredients:
- 1 butter
- 1/4 margarine
- 2 sugar
- 1 unsifted flour
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar in a large bowl with electric mixer at low to medium speed until light. Gradually add flour until combined. Stir in chips by hand. IF dough seems dry or crumbly, it will stick together when shaped in your hands.
3. Using the palms of your hands roll well rounded teaspoonfuls of dough into 1 inch balls. Place on a ungreased cookie sheets and bake for 12-15 minutes. Cookies will be pale. Let stand on cookie sheet for 2 minutes before removing and dusting with powdered sugar.
Title: Chocolate Earthquake Cake
Ingredients:
- 1 pecans
- 1 walnuts
- 1 flaked coconut
- 3 eggs
- 1/3 water
- 1 1/3 butter
- 1/2 cream cheese
- 8 vanilla extract
- 1 confectioners' sugar
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a cake tin.
3. Cover the bottom of the cake tin with the chopped pecans and flaked coconut.
4. Prepare cake mix as per package instructions.
5. Pour over the chopped pecans and flaked coconut.
6. Melt butter.
7. Add to it the cream cheese, extract and confectione's sugar.
8. Stir well, and then pour over the cake bottom.
9. Bake for 40-45 minutes or until done.
10. Please bear in mind that one cannot test for doneness as the cake will appear sticky even when done.
Title: Banana Spice Cake With Seafoam Frosting
Ingredients:
- 2 1/2 cake flour
- 1 2/3 sugar
- 1 1/4 baking powder
- 1 1/4 baking soda
- 1 salt
- 1 1/2 cinnamon
- 3/4 nutmeg
- 1/2 ground cloves
- 2/3 buttermilk
- 2/3 shortening
- 1 1/4 bananas
- 2 eggs
- 2 brown sugar
- 1 1/2 water
- 5 salt
- 1 butter
- 2 banana
- 1
Instructions:
1. For cake:
2. Sift dry ingredients into large mixer bowl.
3. Add shortening, buttermilk, and mashed bananas.
4. Mix until all flour is dampened.
5. Beat at low speed for 2 minutes.
6. Add eggs.
7. Beat 1 minute.
8. Turn batter into 3 (8") or 2 (9") greased and floured layer cake pans.
9. Bake in a moderate oven at 350 for 30-35 minutes, or until cake springs back when lightly touched with finger tip.
10. For Frosting:
11. Combine frosting ingredients in top of double boiler.
12. Beat slightly to mix.
13. Place over rapidly boiling water.
14. Beat with rotary egg beater or electric mixer at high speed until frosting stands in peaks, about 7 minutes.
15. Remove from heat.
16. Add 1 t vanilla.
17. Beat 1 to 2 minutes or until thick enough to spread.
18. Spread frosting between cake layers.
19. Put layers together.
20. Frost cake.
21. For swirls, melt chocolate and butter.
22. Make swirls by spooning melted chocolate and butter into frosting swirls.
23. Spoon melted chocolate into swirls.
24. Top with banana slices.
Title: Easy Sugar and Spice Cookies
Ingredients:
- 1 sugar
- 3/4 butter
- 1 egg
- 1/4 molasses
- 2 flour
- 2 baking soda
- 1 cinnamon
- 1/4 nutmeg
- 1/4 allspice
- 1/4 clove
- 1/4 salt
Instructions:
1. Cream sugar and softened butter together, then add the egg and molasses.
2. Combine sifted flour, baking soda, salt and all of the spices together with fork or whisk in a separate mixing bowl.
3. Combine dry ingredients into the wet ingredients, roll into balls and then roll in sugar.
4. Bake at 350F for 12 - 15 minutes then sprinkle the tops lightly with sugar.
5. Note: Chilling dough between batches helps.
Title: Fudgy Coconut Cream Cake
Ingredients:
- 1/2 unsalted butter
- 2 granulated sugar
- 4 eggs
- 4 unbleached all-purpose flour
- 1 3/4 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 unsweetened coconut milk
- 1 buttermilk
- 1/2 coconut
- 1/2 vanilla extract
- 1 butter flavor shortening
- 2/3 vegetable shortening
- 2 coconut milk powder
- 1 unbleached all-purpose flour
- 1 coconut
- 1 vanilla extract
- 1/8 unsweetened coconut milk
- 2 salt
- 1 1/2 confectioners' sugar
- 6 marshmallow creme
- 3 unsalted butter
- 5 -6 confectioners' sugar
- 1 vanilla extract
- 1/2 salt
- 1 unsweetened coconut milk
- 1
Instructions:
1. For the cake: Preheat the oven to 350°F Grease and flour three 9" round cake pans, line them with parchment, and grease the parchment.
2. In a large bowl, using an electric mixer, beat the butter, sugar, and cooled chocolate together. Add the eggs one at a time, and beat until the mixture is fluffy.
3. In a separate bowl whisk together the flour, baking soda, baking powder and salt.
4. Combine the milks, vanilla, and coconut flavor in a large measuring cup.
5. Add the dry and wet ingredients to the butter mixture in thirds, alternating between them until all are incorporated. Stop the mixer, scrape the sides and bottom of the bowl, and beat for 1 minute more, to be sure the batter is evenly mixed.
6. Divide the batter evenly among the prepared pans, leveling the tops with an offset spatula. Bake the layers for 26 to 28 minutes, until the center springs back when lightly touched, and a tester inserted in the center comes out clean. Remove from the oven and cool in the pans on a rack for 10 minutes, then remove the layers from the pans and return to the rack to finish cooling completely.
7. For the filling: Blend the shortening or shortening and butter with the coconut milk powder or flour. Add the coconut flavor, vanilla, and coconut milk, and mix until combined. Mix in the salt, then half the confectioners' sugar, until well blended. Mix in the marshmallow creme, then the remaining confectioners' sugar.
8. For the frosting: Mix the butter and cooled chocolate together; beat in 1 cup of the confectioners' sugar. Mix in the vanilla, coconut flavor, and salt, then add the remaining confectioners' sugar 1 cup at a time, adjusting the consistency with unsweetened coconut milk as necessary, until you have a spreadable consistency.
9. Trim any domes off the cake layers to make them flat, if necessary. Line a serving plate with strips of parchment or waxed paper, and place one layer, top down, on top. Spread with half the coconut filling. Place another layer over the filling, top down, and spread with the remaining coconut filling. Place the third layer on top.
10. Cover the top and sides of the cake with a thin layer of chocolate frosting. Place the cake in the refrigerator for 30 minutes to firm up this crumb coat. Finish the cake with the remaining frosting, decorating it however you like. Garnish the top with some shaved or shredded coconut, if desired.
Title: Paula Deen's Banoffee Pie
Ingredients:
- 2 sweetened condensed milk
- 1 1/2 graham cracker crumbs
- 10 butter
- 3 bananas
- 1 1/2 heavy whipping cream
- 1/3 confectioners' sugar
- 1 vanilla
Instructions:
1. Mix graham cracker crumbs with softened butter and press mixture into 9" pie plate. Bake for 5-8 minutes at 350.
2. To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9x12x2 glass-baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake at 300 for an hour and a half.
3. Once both the crust and toffee filling are cooled, spread half of evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners sugar and vanilla and spread on top of toffee filling and bananas.
Title: Pecan Pie
Ingredients:
- 6 eggs
- 6 butter
- 1 light brown sugar
- 1/2 granulated sugar
- 1 light corn syrup
- 2 vanilla extract
- 1/4 salt
- 2 pecans
- 2
Instructions:
1. Preheat oven to 400 degrees.
2. Beat eggs at medium-high speed until frothy about 2 minutes.
3. Melt butter and put it along with the brown sugar, and granulated sugar in a large bowl. Mix at medium speed until well combined about 2 minutes. Add the corn syrup, beaten eggs and vanilla extract and salt to the sugar mixture. beat at medium high speed for 3 minutes.
4. Pour half the pie filling into each crust and sprinkle 1 cup of chopped pecans over the filling of each pie.
5. Bake for 12 minutes at 400. Then lower the heat to 325 degrees and continue to bake about 20 minutes until the filling no longer moves when you jiggle the pie.
6. Let pies cool on a wire rack for at least 30 minutes.
Title: French Butter Cookies
Ingredients:
- 1 butter
- 2/3 light brown sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 flour
- 1 salt
- 1/2 turbinado sugar
- granulated sugar
Instructions:
1. Cream butter and brown sugar with electric mixer equipped with paddle attachment, if you have one.
2. Beat on high speed until light and fluffy, 2-3 minutes.
3. Add egg and vanilla and mix well.
4. Add flour and salt and mix on low speed until incorporated.
5. Roll dough into three 1 1/2" logs, wrap in plastic wrap and chill until firm, at least 1 hour or overnight.
6. Preheat oven to 350° and line cookie sheet with parchment paper.
7. Roll logs in turbinado or granulated sugar, making sure to coat them evenly.
8. Slice logs into 1/4" thick cookies and place on cookie sheet 1" apart.
9. Use a skewer or toothpick to make four decorative holes in each cookie, making the cookie appear to be a button.
10. Bake 15-20 minutes until golden brown.
11. Cool on wire rack.
Title: Pecan - Graham Cookies
Ingredients:
- 3/4 pecans
- 1 1/4 whole wheat flour
- 1/2 baking powder
- 1 1/2 baking soda
- 1 ground cinnamon
- 3/4 salt
- 1/2 unsalted butter
- 4 sugar
- 1 egg
- 1 unsulphured molasses
- 1 honey
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°F Toast the pecans on a baking sheet for about 5 minutes, or until fragrant. Let cool. Increase the heat to 375°F.
2. In a medium bowl, combine the whole wheat and rye flours with the baking powder, baking soda, cinnamon and salt.
3. In another bowl, cream the butter and sugar wirh an electric mixer on high speed. Add the egg and beat until fluffy.
4. On low speed, beat in half of the dry ingredients until just combined. Beat in the molasses, honey and vanilla, then the pecans and the remaining dry ingredients until just combined.
5. Roll scant tablespoons of the dough into walnut-size balls and arrange them about 2 1/2 inches apart on 2 nonstick baking sheets.
6. With lightly moistened fingers, flatten the cookies to 2-inch rounds. Bake for about 12 minutes, or until golden and lightly cracked on top.
7. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool.
Title: Marshmallow Fondant
Ingredients:
- 16 mini marshmallows
- 2 -5 water
- 2 icing sugar
- 1/2 Crisco shortening
Instructions:
1. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
2. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
3. Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
4. Start kneading like you would bread dough. You will immediately see why you have greased your hands.
5. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
6. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
7. Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
8. Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
9. MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
Title: Mignon Cake
Ingredients:
- 1 water
- 3 water
- 1/3 strawberry
- 1 1/3 blueberries
- 1/4 raspberries
- 1/4 kiwi
- 1 Cool Whip
- 1/2
- 4 -5
- 1/2
- 16
Instructions:
1. Mix and bake the cake according to directions on box using the two – 9” pans.
2. Let cool & slice each cake layer in half so you have 4 cake layers.
3. Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes – ½ hour.
4. Wash and let the fruit dry on paper towel.
5. Place the first cake layer on the plate & spread a layer of Cool Whip.
6. Distribute slices of kiwi evenly over the Cool Whip.
7. Place the next cake layer & repeat until you finish all layers.
8. If you want you can randomly add a few of the other fruits in the middle layer.
9. Cover the top & sides of cake with the remaining Cool Whip.
10. Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
11. Decorate the rest of the cake with the remaining fruit & sliced strawberries.
12. Refrigerate until ready to eat.
Title: Coconut Rum Cream Cheese Frosting
Ingredients:
- 2 cream of coconut
- 1 sweetened coconut
- 1
- 1/4
- 1/2
Instructions:
1. Mix all together with a spoon & spread over cooled cake.
2. Refrigerate leftovers (if you're lucky enough to have any leftovers). Just gets better as it sits.
3. Note: I used the cartons of already whipped cream cheese as that's what I had on hand. Probably, (2) 8 oz. blocks whipped would work just as well.
Title: Rosette Cookies/Swedish Rosettes
Ingredients:
- 2 eggs
- 1 milk
- 1 sugar
- 1/4 salt
- 1 powdered sugar
Instructions:
1. Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
2. Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
3. Heat 3 - 4" of oil in a small, deep pan to 365°F.
4. Stir batter.
5. Heat rosette iron by submerging in hot oil for 10 seconds.
6. Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
7. Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
8. As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
9. When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
10. Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
11. Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
12. After you've fried a few, dust them with powdered sugar.
Title: Simple Berries and Cream: No Cooking Involved
Ingredients:
- 4 fresh blackberries
- 1 half-and-half
- 2 sugar
Instructions:
1. Put 1 cup of fresh blackberries into the serving dish.
2. NOTE: You can add 1/2 teaspoons sugar to the berries then stir: let them sit and they make their own fruit syrup.
3. Pour in 1/2 cup of the half and half over the berries.
4. I have served this to people in a pretty glass, with a biscotti on the side. Daddy and I just sat on the porch with the berries and cream!