lumicero/recipes-ing2inst huggingface dataset:
Title: Butternut Squash Dessert
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 evaporated milk
- 1 vanilla
- 2 squash
- 1/2 brown sugar
- 1/4 pecans
- 1/4
Instructions:
1. mix with beaters, pour into greased 9x11 pan.
2. Bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).
3. While this is baking, mix the topping below.
4. Remove from oven and top with: 1/2 C crispy rice cereal, 1/4 C packed brown sugar, 1/4 chopped pecans. Mix these together, sprinkle over top, then pour 2T melted butter over top.
5. Return to oven for 5 mins or until bubbly.
6. This is a thin mixture and cooks quickly.
7. You could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn.
8. You can cook the squash whole in the microwave to get it to the mashing consistency. Just stab it a couple of times so it won't explode and put it on a plate to microwave. Check it every 5 minutes for doneness - good idea to roll it. Gets very hot!
9. If you have left over squash, I mash it all and measure the left overs and freeze. Then I can take out a 1 cup or 2 cup bag to make a batch when I'm in a hurry. A 1 cup batch (1/2 recipe) is a good size for two people. If you double the recipe, DON'T double the topping!
Title: Jammy Rugulah
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 4 cream cheese
- 3/4 white sugar
- 1/4 fresh lemon zest
- 1/2 egg
- 1
- 1/3
Instructions:
1. First, make pastry.
2. Place flour in a bowl, and add cold butter pieces; using a pastry blender, cut the butter into the flour.
3. Add cream cheese and also cut in.
4. You can do the above in a food processor, if you don't wish to do it by hand.
5. When butter and cream cheese have been cut in, knead with your hands until dough forms a ball (or process in food processor until mixture just forms a ball; don't over-process or dough will toughen).
6. Cut dough in half, wrap each half in plastic wrap, and refrigerate (you can do this ahead of time, if you wish, and then make the cookies the next day).
7. Preheat oven to 350 degrees F; line 2 cookie sheets with parchment paper and set aside.
8. Place jam in a small bowl and stir it until it is spreadable.
9. In another small bowl, combine the white sugar with the nuts and lemon zest.
10. Remove one batch of dough from the fridge and roll out on a floured surface into a circle, at least 9 inches in diameter-- thinner/bigger is good, too, and will result in a crispier cookie.
11. Spread half the jam over the circle, them sprinkle on half the nut mixture.
12. Cut each circle into 12 wedges and tightly roll up each wedge, starting at the outside edge; bend/curve in each end so cookie resembles a crescent roll.
13. Place cookies one inch apart on a cookie sheet.
14. Repeat procedure with remaining dough, remaining jam, and remaining nut mixture.
15. Beat the egg, and brush beaten egg on top of all cookies; sprinkle with coarse sugar.
16. Bake until cookies are golden, about 20 to 25 minutes.
17. Cool on racks; dust with sifted icing sugar if desired.
Title: Butterscotch Self-Saucing Pudding
Ingredients:
- 3/4 brown sugar
- 1 1/4 self-raising flour
- 100 butter
- 1 egg
- 1/2 milk
- 4 golden syrup
- 1 cornflour
- 1 1/2 boiling water
Instructions:
1. Preheat oven to 180°C.
2. Grease a 1.5 litre (6 cup) ovenproof dish with butter.
3. Combine 1/4 cup of the brown sugar and all of the flour in a bowl.
4. Add the melted butter, slightly beaten egg, milk and 2 tablespoons of the golden syrup and stir until combined.
5. Spoon into the greased dish.
6. Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.
7. Combine boiling water with the remaining 2 tablespoons of golden syrup.
8. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
9. Serve with double cream or ice cream.
Title: Cherry Nut Bread Pudding
Ingredients:
- 6 sugar
- 1/2 eggs
- 6 heavy whipping cream
- 2 nutmeg
- 1 butter
- 1/2 walnuts
- 1 sugar
- 1/2
Instructions:
1. Slice dinner rolls into small pieces or cubes, place into a nine inch cake pan.
2. Carefully spoon pie filling onto dinner roll pieces being careful to have some cherries in each serving.
3. Sprinkle walnuts over all and then sprinkle the top with the second 1/2 cup sugar.
4. Beat the eggs, first 1/2 cup sugar, whipping cream and nutmeg.
5. Melt butter and pour over the top of the cherries.
6. After the egg mixture is well beaten pour over the whole mix and allow to sit for atleast one hour or overnight in the refrigerator.
7. Place pan on a foil covered baking sheet and bake in a preheated oven at 325 degrees for atleast one hour.
8. Check for doneness by inserting a knife into the center and if it comes out clean the pudding is done, if not bake longer until it does come out clean.
9. Pudding will have a dome shape and a golden color when it is done.
10. Serve hot or cold, serve with a Brandy hard sauce, whipping cream or ice cream.
Title: " Leftovers" Dessert
Ingredients:
- 3 cream cheese
- 3 Cool Whip
- 1
Instructions:
1. Combine cream cheese and Cool Whip (1 to 1 ratio works best).
2. Fold fruits into cream cheese mixture.
3. Crumble half of the cake or any other sort of sweet crumbs in a glass.
4. Layer some of the fruit mixture, the rest of the cake, then the rest of the fruit.
5. Enjoy!
Title: Cream Cake With Raisin or Fig Filling
Ingredients:
- 1 sugar
- 2 eggs
- 1 butter
- 1/2 flour
- 1 1/2 baking powder
- 2 heavy cream
- 1/2 sugar
- 1/2 vanilla extract
- 1 sugar
- 2/3 water
- 1 raisins
- fig
Instructions:
1. There are no directions on this page but from another recipe in this book for "Cheap Cream Cake" I derive the following:.
2. Preheat oven to 350 degrees (this is a guess).
3. Cream sugar and butter.
4. Add eggs; beat well.
5. Sift together flour and baking powder.
6. Add milk and flour mixture to egg mixture and beat well.
7. Bake in three layers until cake tests done. (This could mean 'cake leaves sides of pan', 'toothpick comes out clean', or the fingerprint test.) (The baking time below is from the back of a cake mix.).
8. For the Fillings there are no instructions, just the above ingredients enclosed in brackets to show what gets mixed together.
9. The original recipe calls for "sweet cream stirred thick" so let's say "whip heavy cream to soft peaks". Add sugar and any flavor your heart desires.
10. For the raisin filling it says "To 2/3 cup sugar add enough water to boil up well".
11. Stir in raisins.
12. For the fig filling it says "stewed with 2/3 cup sugar and very little water".
13. I think this means just enough water to dissolve that much sugar.
14. I would cool the fruit syrup mixture before I added it to the cream mixture.
15. Spread filling between layers of cake.
Title: To Die for Chocolate Cake
Ingredients:
- 1/2 butter
- 1/4 water
- 1 flour
- 1/2 sugar
- 2 eggs
- 2 cinnamon
- 2 table salt
- 2 buttermilk
- 1/2 baking soda
- 1/2 vanilla
- 1 butter
- 1 buttermilk
- 1/2 vanilla
- 1/4 powdered sugar
- 1
- 1/3
- 1
Instructions:
1. Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
2. Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
3. While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.
Title: Chocolate Truffle Brownie Cups
Ingredients:
- 1 water
- 1/4 eggs
- 1/2
- 2
- 2/3
- 6
Instructions:
1. Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
2. Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
3. Stir brownie mix, water, oil and eggs until well blended.
4. Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
5. Bake 20 to 22 minutes or until tooth pick comes out clean.
6. Cool completely before glazing.
7. Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
8. Stir in chocolate until melted.
9. Let stand about 15 minutes.
10. Spoon mixture over brownie and add sprinkles.
Title: Flan
Ingredients:
- 1/2 sugar
- 3 eggs
- 1 sweetened condensed milk
- 1 evaporated milk
- 1/2 vanilla
Instructions:
1. In a saucepan over meadium heat place the sugar and stir ocasionally during 8 minute or until caramel is a golden brown.
2. Then immediately pour caramel into a 9-inch round cake pan and even out the caramel quickly before it hardens. Set it asaide.
3. Preheat oven at 325 degrees.
4. In a bowl mix the sweetened codensed milk, the evaporated milk, the vanilla, and the eggs.
5. Place the mix in the cake pan and then in the oven and cook for abot 40-50 minutes or until inserted toothpick comes out clean.
6. Refrigerate for 24 hours.
7. Serve and enjoy:).
Title: Chocolate Toffee Bread Pudding
Ingredients:
- 4 granulated sugar
- 2 vanilla bean
- 1/2
- 1/4
- 5
- 4
- 1
Instructions:
1. Bring cream, vanilla bean and 1/4 cup sugar to a low boil. Remove vanilla bean.
2. In a separate bowl, whisk together the egg yolks and remaining sugar. Whisk a little of the hot cream mixture into the egg mixture. Whisking constantly, pour the egg mixture into the hot cream mixture.
3. Place the chocolate chips in a large bowl.
4. Pour the custard over the chocolate chips; stir until chocolate has melted.
5. Layer the cake pieces, chocolate custard, toffee pieces in a greased 8-inch square cake pan. Repeat the layers as needed.
6. Bake at 350 degrees F until the center is firm, about 20 minutes.
Title: Pretty Peanut Butter and Chocolate Pinwheels
Ingredients:
- 150 butter
- 1/2 peanut butter
- 750 flour
- 300 sugar
- 1 egg
- 100 milk
- 2 vanilla essence
- 1/2 salt
- 100
Instructions:
1. Grease 2 baking tins.
2. Cream together the butter and peanut butter with an electric mixer until light and fluffy.
3. Add half the flour, the sugar, egg, milk, vanilla and salt. Stir in the remaining flour, and mix well.
4. Divide the dough in half. Stir the melted chocolate into one half of the dough and mix in thoroughly.
5. Place the two dough mixtures between sheets of greaseproof paper, and roll each out thinly, into about the same size rectangle, about 10 x 13 inches. (You can try rolling it out with the help of flour and without the use of the paper).
6. Place the peanut butter dough on top of the chocolate dough, roll up like a jelly roll, wrap in clingwrap, and chill in fridge for 2 hours.
7. Heat oven to 180 deg C/350 deg F.
8. Cut the chilled dough into 6mm/1/4 inch slices. Place 1/2 inch apart on the greased tins, and bake until pale golden brown and crisp, 10 - 15 minutes.
9. Cool on wire racks and store in airtight container. Makes roughly 35 - 45, depending on how you rolled out your dough.
Title: Mom's Chocolate Water Cake
Ingredients:
- 3/4 sugar
- 1 all-purpose flour
- 1/4 salt
- 2 baking powder
- 2 milk
- 1/2 margarine
- 3 vanilla
- 1 sugar
- 1/2 brown sugar
- 1/2 water
- 1/4
- 1 1/2
Instructions:
1. Sift sugar, flour, salt, baking powder, cocoa, stir in milk, margarine and vanilla.
2. Mix topping minus the water, sprinkle over cake in baking pan, (9 inch square). Pour over the 1 1/2 cups water.
3. Bake @ 350 for 45 minutes.
4. Top will spring back when touch when the cake is done. Do not overbake or the pudding will dry up. Serve with a scoop of vanilla ice cream if desired.
Title: Sourdough Pie Crust
Ingredients:
- 1 2/3 flour
- 1/2 salt
- 1/4 baking soda
- 2/3 shortening
- 1/2 sugar
- 2
Instructions:
1. Sift together flour, salt, baking soda and sugar(optional).
2. Cut in shortening until it resembles course crumbs.
3. Stir in starter, just until all ingredients are moistened.
4. Add a few drops of water if too dry, a spoonful more of flour if too moist.
5. Cover or wrap in plastic wrap and let stand 30 minutes.
6. Roll out, use and bake as for any pie crust.
7. To PROOF Sourdough starter:.
8. Remove 1 Cup of starter into a large glass or ceramic bowl.
9. Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
10. Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
11. Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.
Title: Halloween Caramel Apple
Ingredients:
- 6 apples
- 6 shortening
- 1
- 2
- 1
- 1/4
Instructions:
1. You will also need: 1 quart ziptop bag (freezer-type is best).
2. Wash, dry apples and remove stems. Insert sticks into apples.
3. Line a cookie sheet with wax paper and coat with nonstick cooking spray (Pam). Set aside.
4. Microwave caramels and 2 tablespoons water in a large microsafe bowl on high for 2-3 minutes, stirring occassionally, until caramel is melted and smooth.
5. Dip one apple into melted caramel, spooning over apples to ensure the whole apple is coated well, letting excess drip off into bowl. Place on prepared baking sheet. Prepare remaining apples and then refrigerate for at least 30 minutes or until caramel is hard.
6. In a saucepan or bowl stir shortening into melted chocolate.
7. Preparing one apple at a time, spoon a band of chocolate half way up and around apple, covering bottom half of apple (the part of the apple opposite the stick).
8. Return apple to baking sheet.
9. Prepare remaining apples and refrigerate at least 2 hours or until hard.
10. Melt candy melts (available in cake decorating store or in baking aisle) according to package directions. Spoon or scrape into ziplock bag. Cut a tiny corner in corner of bag.
11. Pipe orange on each apple zigzagging decoratively.
12. Place on cookie sheet and refrigerate at least 30 minutes or until serving.
Title: Vegan Brownie
Ingredients:
- 4 margarine
- 1/2 granulated sugar
- 1 1/4 vanilla extract
- 2 bananas
- 1 1/2 flour
- 1 salt
- 1/4
Instructions:
1. Melt the chocolate and Earth Balance in a double boiler. Set aside to cool.
2. Mash the bananas, sugar, and vanilla in a bowl until well blended and free of lumps.
3. Add melted chocolate and Earth Balance, stir to combine.
4. Add flour and salt until the batter resembles a loose dough (not liquidy, but not like bread dough--like the consistency of biscuit dough).
5. Fill a lined muffin tin with the batter until the cups are half to three-quarters full.
6. Bake at 350 for approximately 20 minutes or until an inserted toothpick comes out clean.
Title: Flourless Peanut Butter Cake With Chocolate Buttercream
Ingredients:
- 1 dark brown sugar
- 1 skim milk
- 1/2 canola oil
- 1/4 baking soda
- 1 baking powder
- 3/4 pure vanilla extract
- 1/2 salt
- 1/4 eggs
- 4 salted butter
- 1 confectioners' sugar
- 1 3/4 bittersweet chocolate
- 4 pure vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350°F Line two cake pans with parchment paper.
2. In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
3. Thoroughly clean and dry mixing beaters. In a small separate mixing bowl, whip egg whites to stiff peaks.
4. Gently fold egg whites into rest of ingredients until well-incorporated.
5. Divide batter evenly between cake pans. Bake for about 24 minutes. Remove cake from oven and let cool completely before frosting.
6. To prepare buttercream frosting, beat butter until fluffy. Add powdered sugar and beat until creamy. Add chocolate and vanilla.
7. Gently flip one cake over onto serving plate. Frost top of bottom layer. Gently flip out second layer over the first. Frost entire cake and decorate as desired.
Title: Low Carb Banana Pudding
Ingredients:
- 1 sugar substitute
- 1 heavy whipping cream
- 2 eggs
- 2 butter
- 2 vanilla
- 1 bananas
- 2 -3
Instructions:
1. Add the bananas into a large bowl and smash them into a pulpy goo. Or slice them.
2. Set aside.
3. In a saucepan, mix together the soy flour, the eggs and the butter until melted and starts to thicken.
4. Add whipping cream. Stir on medium to high heat until thick. Do not let it boil rapidly.
5. If it bubbles a little, then that's fine, but turn down the heat if it starts to get overly bubbly.
6. Once thickened, stir in the vanilla and the sugar substitute (Hermestas is what I used).
7. Add the mixture to the bananas.
8. If you want the pudding to be clump-free, use a blender on a high setting. Otherwise, just use a whipping tool and mix it all together.
9. Let cool in the fridge, and enjoy!
Title: Swiss Carrot Cake
Ingredients:
- 3 eggs
- 3/4 white sugar
- 1 1/2 lemon zest
- 2 fresh lemon juice
- 1 carrot
- 1 all-purpose flour
- 1/4 raisins
- 1/4 baking powder
- 1
Instructions:
1. Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
2. Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
3. Beat egg whites until stiff and fold into the cake mixture with a large spoon.
4. Pour the batter into the pan.
5. Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.
Title: Strawberry Tiramisu Trifle
Ingredients:
- 1 fresh strawberries
- 1 1/4 milk
- 1 vanilla instant pudding mix
- 1 cream cheese
- 4 brewed coffee
- 2 ladyfingers
- 1
- 6
Instructions:
1. Set aside three strawberries for garnish; slice the remaining strawberries.
2. In a bowl, whisk milk and pudding mix for 2 minutes.
3. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee.
4. Beat in pudding.
5. Fold in whipped topping.
6. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers.
7. Cut reserved berries in half; place on trifle.
8. Cover and refrigerate for 4 hours or overnight.
9. **Cook time does not include refrigeration time.
Title: Baklava Tarts
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 flour
- 1 1/4 walnuts
- 1 brown sugar
- 3 butter
- 2 eggs
- 1 vanilla
- 1 lemon
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/8 ground cloves
- 1 salt
Instructions:
1. To make pastry: Dump everything into a bowl, roll up your sleeves and get your hands right into it. Work the dough well and knead for a couple of minutes. Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
2. Make 12 balls of equal size out of the dough and tamp a pastry ball down into each of 12 non-stick muffin cups, making sure pastry covers bottom and comes 3/4s of the way up sides.
3. To make filling: Mix all filling ingredients together well. Carefully distribute filling mixture into pastry-lined muffin cups.
4. Preheat oven to 375°F.
5. Bake for 25-30 minutes. The pastry should be a light golden colour (loosely tent with aluminium foil if walnuts are browning too quickly, but the mixture will be dark – like a pecan or walnut pie). Wait 2 minutes after removing from oven and very carefully, using the tip of a thin, pointed knife, gently knudge each tart out of its cup and transfer to a rack to cool. Some tarts may be a little stuck, just run the tip of the knife around then knudge gently.
Title: Dieter's Fruited Yogurt Brulee
Ingredients:
- 6 low-fat vanilla yogurt
- 1 part-skim ricotta cheese
- 1/2 brown sugar
- 1/4
Instructions:
1. Divide fruit among four 10- to 12-ounce au gratin dishes. Places dishes in a 15x10x1-inch baking pan. In a small bowl stir together yogurt and ricotta cheese. Spoon the yogurt mixture over fruit. Sprinkle with brown sugar.
2. Bake, uncovered in a 450 degree F oven for 7 to 8 minutes or until brown sugar is melted. Serve immediately.
Title: Sub for Refrigerated Sugar Cookie Dough
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 sugar
- 1/2 butter
- 1 egg
- 1 vanilla
Instructions:
1. Combine flour, baking powder, and salt in a small bowl.
2. With a mixer on medium speed, beat sugar, butter, egg, and vanilla in a large bowl 2 minutes, until smooth and creamy. Using a wooden spoon, stir in flour mixture. Shape into a 15-inch-long log; wrap in plastic wrap and refrigerate at least 2 hours or up to 3 days.
3. When ready to bake, heat oven to 350 degrees.
4. Cut dough into 1/4-inch-thick slices. Place on ungreased baking sheets, reshaping into rounds if necessary.
5. Bake in heated 350 degree oven 10 to 12 minutes or until cookies are lightly golden around edges. Remove baking sheets to wire racks and cool 1 minute. Remove cookies to racks and let cool completely.
Title: Reese Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/2
- 1/4
- 12
Instructions:
1. Preheat oven to 350°F.
2. Put brownie mix in bowl.
3. Stir in eggs, vegetable oil, and water. Mix well.
4. Get a muffin tin and grease or put in baking cups.
5. Pour brownie mix into each cup.
6. Unwrap peanut butter cups and push into each cup of brownie mix.
7. Bake for 28 to 30 minutes.
8. Let cool then enjoy! :).
Title: Princess Diana's Cake
Ingredients:
- 1 1/4 eggs
- 3 granulated sugar
- 1 3/4 vanilla extract
- 1 flour
- 2 1/4 cinnamon
- 1 1/2 baking soda
- 1 crushed pineapple
- 8 bananas
- 1 1/2 apple
- 1 coconut
- 3/4 walnuts
- 3/4 cream cheese
- 8 vanilla extract
- 1/4 powdered sugar
- 1
- 3
Instructions:
1. Cake:
2. Grease and flour the bottom of a 9 x 13-inch pan.
3. Mix together the oil, eggs, sugar and vanilla extract.
4. Sift the dry ingredients; add to mixture. Add remaining ingredients.
5. Bake at 350' for 45 - 50 minutes (or until an inserted toothpick comes out clean).
6. Frosting:
7. Beat oil and vanilla extract into cream cheese.
8. Add powdered sugar.
9. Beat until light and fluffy.