lumicero/recipes-ing2inst huggingface dataset:
Title: Pecan Squares (Paula Deen)
Ingredients:
- 1 1/2 all-purpose flour
- 4 all-purpose flour
- 1 eggs
- 1/2 light brown sugar
- 1/2 baking powder
- 1 1/2 salt
- 1 pecans
- vanilla extract
Instructions:
1. Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with vegetable oil cooking spray and dust with flour.
2. In a medium bowl, beat the eggs with a whisk. Stir in the brown sugar until smooth. Pour into the top of a double boiler. Cook the mixture over simmering water for 20 minutes, stirring constantly, until it reaches 180 degrees F. Let cool for 5 minutes.
3. Sift the 1 1/2 cups of flour, baking powder, and salt together. Add pecans to flour mixture. Stir into the cooked mixture. Add vanilla and stir until combined. (The batter will be thin.) Pour the batter into the prepared pan and place the pan in the oven. Bake for 25 minutes.
4. Allow to cool completely in the pan before cutting into pieces. Store in an airtight tin in the refrigerator.
Title: Blueberry and Raspberry Pie
Ingredients:
- 1 frozen unsweetened raspberries
- 1 unsweetened frozen blueberries
- 1 sugar
- 2/3 cornstarch
- 3
Instructions:
1. Thaw the raspberries sufficiently to separate easily.
2. Combine in a medium bowl with the blueberries.
3. In another bowl, stir together the sugar and cornstarch.
4. Toss gently into the berries.
5. Set aside.
6. On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
7. Spoon in the fruit mixture.
8. Roll out the remaining pastry.
9. Moisten the rim of the bottom crust with cold water.
10. Top with the remaining pastry.
11. Seal, trim and flute the edges.
12. Cut a steam vent in the centre.
13. Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.
14. Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
15. Serve warm or at room temperature.
Title: Peanut Butter N Apple Cookies
Ingredients:
- 2 margarine
- 1/2 butter
- 1/3 brown sugar
- 1/3 granulated sugar
- 1 peanut butter
- 2 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 3 baking soda
Instructions:
1. Prehet oven to 350 degrees f.
2. lightly grease cookie sheet.
3. beat margarine, sugars, and peanut butter until creamy.
4. add egg and vanilla ; beat well.
5. combine flour, cinnamon and baking soda.
6. add to margarine mixture; mix well.
7. stir in cereal.
8. using 1 level tablespoon, shape dough into 1 inch balls.
9. place 2 in apart on prepared cookie sheet.
10. flatten slightly.
11. bake 9-11 min or until lightly browned.
12. let stand 1 min before removing to racks to cool.
Title: Ice Cream Sandwiches from Cake Mix
Ingredients:
- 1 chocolate cake mix with pudding
- 2 eggs
- 1/4 warm water
- 3 butter
- 1 margarine
- vanilla ice cream
- sugar
Instructions:
1. Preheat oven to 350 degrees F. Light spray a 13x9-inch pan with nonstick cooking spray. Line pan with aluminum foil and spray again.
2. Beat cake mix, eggs, water and melted butter in a large bowl with electric mixer until well blended. Dough will be thick and sticky. Spoon dough into prepared pan. Cover with plastic wrap and press dough evenly into pan, using plastic wrap to keep hands from sticking to dough. Remove plastic wrap and prick surface all over with fork (about 40 times) to prevent dough from rising too much.
3. Bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
4. Cut the resultant cookie in half crosswise; Remove one half from pan. Spread ice cream evenly over cookie half remaining in pan. Top with second half; use foil in pan to wrap up sanwich.
5. Freeze at least 4 hours. Cut into 8 equal pieces; dip cut ends in decoratie sugar or colored sprinkles which will adhere to the ice cream for a pretty presentation. Wrap and freeze sandwiches until ready to serve.
Title: Butterscotch Pudding
Ingredients:
- 3 milk
- 3/4 dark brown sugar
- 1/4 cornstarch
- 1/8 salt
- 4 pure vanilla extract
- 2 1/2 butter
- 2
Instructions:
1. In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in 1/2 cup of the milk until you have a thick paste.
2. Set aside while you heat the milk.
3. Pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
4. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.
5. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise. Remove from heat and whisk in the butter and vanilla extract.
6. Pour through the strainer to remove any lumps that may have formed during cooking.
7. Pour into bowls or wine glasses.
8. Garnish each pudding with a large dollop of softly whipped cream.
Title: Celestial Sugar Cookies
Ingredients:
- 4 1/4 flour
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 1 butter
- 1 sugar
- 1 confectioners' sugar
- 1 eggs
- 2 vanilla extract
- 1
Instructions:
1. Sift flour, baking soda, cream of tartar and salt together.
2. Beat butter, oil, sugar and confectioner's sugar in separate mixing bowl until creamy.
3. Add eggs and vanilla and beat until smooth.
4. Add dry ingredients gradually and beat until well blended.
5. Chill, covered for 1 hour.
6. Shape dough into 1 inch balls and coat balls with additional sugar.
7. Arrange balls on ungreased cookie sheet.
8. Flatten with bottom of glass dipped in sugar. Press in additional color sugar for holiday decoration.
9. Bake at 350 degrees for 8-10 minutes or until lightly brown.
10. Cool and store in airtight container.
11. For variations: Add 1 tsp of almond extract or lemon extract, add 1/2 crushed almonds or hazelnuts, add 1 TBS finely chopped lemon zest, add 1 TBS crushed peppermint candies, roll in colored sugar for holidays, or use decorative glass to create pattern on each cookie.
Title: Lemon Lovers Bundt Cream Cheese Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/3 water
- 1 1/3 lemon flavor instant pudding and pie filling
- 1 sugar
- 2 lemon juice
- 1/2 water
- 2 cream cheese
- 1/4
- 1
Instructions:
1. Make the cake batter as directed on the back of the box you can use the vegetable oil as directed if you like I just don't like hydrogenated oil and prefer using butter in desserts.
2. Poor batter into butterd / floured non stick bundth pan.
3. In a food processor combine Filling mixture until smooth and creamy.
4. poor filling mixture into bundt pan going in a circle to poor out evenly.
5. tap the bowle on the counter several times until the cake batter has covered the filling mix.
6. bake as directed on box depending on your oven and what type of pan you are using.
7. remove and allow to cool.
8. after cooling place in fridge so cake can set.
9. serve with wip cream, lemon glaze or cream cheese frosting.
10. Enjoy :).
Title: Creamy Caramel Cheesecake
Ingredients:
- 225 butter
- 50 vanilla essence
- 1
- 400
- 600
Instructions:
1. Line the base and sides of an 8inch loose based cake tin with greaseproof paper.
2. In a saucepan, melt the butter and stir in the Vanilla Essence. Add the Crushed Digestive Biscuits and stir to combine all the ingredients. Pour this mixture into the cake tin and press down to firm (I use a flat bottomed jar). Cool, then chill in the refrigerator.
3. Put the Condensed Milk on a trivet in a pot. Cover the Can with boiling water and boil for 3 hours. Make sure the Can remains covered, adding boiling water if necessary. Remove from the pot and cool slightly.
4. In a heavy based saucepan, pour in the Double Cream and empty in the boiled Condensed Milk. Over a very low heat, stir gently to combine the Milk and Cream until you have a smooth mixture. Do not allow it to boil, remove from the heat if this looks likely.
5. Once you have a smooth mixture, increase the heat and continue stirring gently until it boils. Simmer for a few minutes, stirring gently, then pour into a large bowl. Allow to cool, then chill.
6. Using an electric whisk, whisk until the mixture has doubled in size( this can take up to 10 minutes). Pour this mixture onto the Biscuit base and smooth, then chill in the refrigerator for 1-2 hours to firm.
7. Remove from the cake tin and serve in slices.
Title: Butter Tart Slice
Ingredients:
- 3/4 butter
- 3 icing sugar
- 2 1/4 flour
- 2 1/4 brown sugar
- 3/4 margarine
- 3 eggs
- 1 1/2 vinegar
- 1 1/2 vanilla
- 1 1/2 raisins
Instructions:
1. Crust:
2. Mix butter, icing sugar and flour into crumbs.
3. Pat mixture into bottom of a 9x13 inch pan.
4. Bake at 350 degrees Fahrenheit for 5 minutes.
5. Topping:
6. Mix brown sugar, melted margarine, eggs, vinegar, and vanilla.
7. Beat well with a mixer.
8. Pour mixture over partially baked crust.
9. Sprinkle with raisins.
10. Bake at 350 degrees Fahrenheit for 25 minutes.
Title: Vegan Coconut Pecan Cake
Ingredients:
- 3/4 flour
- 1/2 all-purpose flour
- 3/4 turbinado sugar
- 1 baking powder
- 1/2 salt
- 1/4 canola oil
- 1/4 applesauce
- 3/4 vanilla
- 1/2 soymilk
- 3/4 sweetened flaked coconut
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 and spray a pie pan with Pam.
2. Mix all dry ingredients thoroughly.
3. Make a well in the center and add the oil, applesauce, milk, extracts, and coconut.
4. Mix gently till mixture is smooth.
5. Pour batter into pie or cake pan, and thump it against the counter to remove air.
6. Bake for 30 minutes.
7. Enjoy!
8. * You may top with chocolate if desired*.
Title: Crazy Whole-Wheat Spice Cake
Ingredients:
- 1 whole wheat flour
- 1/2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1/2 vinegar
- 1 vanilla
- 1/4
- 1
Instructions:
1. Mix well the flours, sugar, soda, salt and spices; set aside.
2. In an 8 x 8 inch square pan, mix well the bran cereal and coffee. Let stand 2 minutes or until cereal is softened. Stir in oil, vinegar and vanilla, then stir in flour mixture until smooth.
3. Bake in 350 F oven for 35 to 40 minutes or until pick inserted in centre comes out clean. Cool completely in the pan on a wire rack. Cut in 9 squares or as desired to serve.
Title: Bread Pudding With Bananas and Cream Cheese
Ingredients:
- 8 cream cheese
- 4 bananas
- 2 eggs
- 3 2% low-fat milk
- 2 sugar
- 1/4 butter
- 2 maple syrup
- 2 ground cinnamon
- 1/4
Instructions:
1. Arrange half of bread cubes in a lightly greased 8x8 pan. Sprinkle evenly with cream cheese and bananas. Top with remaining bread cubes.
2. Whisk together eggs, milk, sugar, butter and maple syrup. Pour over bread mixture, pressing bread cubes to absorb the moisture. Cover and chill for 8 hours.
3. Preheat oven to 350°F Sprinkle with cinnamon, and bake covered for 30 minutes.
4. Uncover and bake 30 min more or till lightly browned and set. Let stand a few minutes before serving.
Title: Banana Pecan Oatmeal Cake
Ingredients:
- 2 all-purpose flour
- 1 oatmeal
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/2 shortening
- 1 1/4 sugar
- 2 eggs
- 1 1/2 bananas
- 3/4 buttermilk
- 1 vanilla extract
- 1/4 butter
- 3/4 brown sugar
- 1/3 evaporated milk
- 1 1/2 flaked coconut
- 3/4 pecans
Instructions:
1. Preheat oven to 350°F Grease a 9x13-inch pan.
2. Combine the flour, oatmeal, baking powder, baking soda, salt and nutmeg. Mix well and set aside.
3. At medium speed of an electric mixer, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. At low speed, add the flour mixture alternately with the buttermilk and mashed bananas, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.
5. Spread evenly in the prepared pan, and bake for 35 to 40 minutes or until a cake tester comes out clean.
6. Allow cake to cool for 10 minutes.
7. Topping:
8. In a small saucepan, melt the butter. Add the brown sugar, milk, coconut and pecans, and stir well. (Or, melt the butter in the microwave and combine with the remaining ingredients.) Spread the topping evenly over the cake.
9. Place cake in a preheated broiler about 6 inches from the heat. Broil for 2 minutes or until golden brown.
Title: Orange Fluff Salad
Ingredients:
- 8 sour cream
- 3 lemon gelatin
- 22 mandarin oranges
- 21 pineapple tidbits
- 8
Instructions:
1. Place sour cream in a bowl.
2. Sprinkle with gelatin and stir until blended.
3. Fold in the oranges, pineapple and whipped topping.
Title: Apple Cobbler With Cheddar Cheese Biscuits
Ingredients:
- 1 unsalted butter
- 7 1/2 brown sugar
- 3 cornstarch
- 1/2 fine sea salt
- 1 ground cinnamon
- 8 apples
- 1 unsalted butter
- 1/4 all-purpose flour
- 10 granulated sugar
- 2 baking powder
- 2 fine sea salt
- 1/2 extra-sharp cheddar cheese
- 1/4 buttermilk
- 1 1/3
Instructions:
1. Preheat oven to 375°F Place a rack in the bottom third. Butter a 3-quart baking dish.
2. Rub the brown sugar, cornstarch, sea salt and cinnamon together in a large bowl, breaking up clumps. Add apples and toss well to coat. Gently stir in lemon juice. Let stand at room temperature for 15 minutes until juices begin to release. Stir again, then pour into prepared baking dish. Cut butter into small cubes and scatter over apples.
3. Cover pan with foil and bake 20 minutes.
4. Meanwhile, whisk flour, 1 tbsp sugar, baking powder and sea salt together. Add cheese and toss until coated. Form a well and add buttermilk. Stir with a fork, a rubber spatula, or your hand, until ingredients just come together; the dough will be shaggy and wet. If dough seems dry, add more buttermilk, 1 tbsp at a time, until it reaches the proper consistency.
5. Remove pan from oven and remove foil. Scoop dough into 1/4-cup portions, about 9 scoops. Distribute evenly over fruit. Return pan to oven and bake another 30-40 minutes, or until the apples are tender, the juices bubbling, and the biscuits browned.
Title: Broiled Pineapple
Ingredients:
- 4 pineapple
- 1/2 brown sugar
- rum
Instructions:
1. Place the slices of pineapple on a cookie sheet and sprinkle with the brown sugar Sprinkle a little bit of rum over each slice, I just hold my thumb over the top of the bottle and sprinkle out a little Broil for 6 minutes.
2. Serve with vanilla ice cream.
Title: Easy Peanut Blossoms
Ingredients:
- 1 sweetened condensed milk
- 3/4 biscuit mix
- 2 vanilla extract
- 1 white sugar
Instructions:
1. Mix milk and peanut butter until smooth.
2. Add biscuit mix and vanilla.
3. Shape into 1 inch balls.
4. Roll in sugar.
5. Place 2 inches apart on ungreased pan.
6. Bake at 375 degrees for 6-8 minutes or until light brown.
7. While cookies are baking,unwrap hersheys.
8. Press kisses into center as soon as cookies are out of oven.
Title: Easy Southern Banana Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 banana cream instant pudding
- 2 1/2 milk
- 1 sour cream
- 1 bananas
- 6
- 1
Instructions:
1. Combine pudding mixes and milk, whisk until smooth.
2. Add sour cream, stir until smooth.
3. Add whipped topping, stirring to combine well.
4. Using a trifle dish, layer 1/3 of pudding mixture, 1/2 of vanilla wafers and 1/2 of bananas.
5. Repeat layers.
6. Top with pudding and garnish with crushed vanilla wafers.
7. Refrigerate several hours before serving. (Can refrigerate overnight.).
Title: Ultimate Chocolate Cake
Ingredients:
- 1 unsalted butter
- 2 1/2 sugar
- 2 boiling water
- 1 cocoa powder
- 4 eggs
- 1 vanilla extract
- 2 3/4 flour
- 2 cake flour
- 1/2 baking soda
- 1/2 baking powder
- 1 1/2 salt
- 1/2 heavy whipping cream
- 2 confectioners' sugar
- 4 vanilla extract
- 2 bittersweet chocolate
- 1 unsalted butter
- 1/2 heavy whipping cream
- 3 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 3- 9 inch cake pans.
3. Mix cocoa and boiling water, stir until smooth, set aside to cool.
4. Sift dry ingredients together, set aside.
5. In a large bowl beat butter sugar, eggs and vanilla together.
6. Alternately beat in the dry ingredients and the chocolate mixture.
7. Beat just until blended, do not overmix.
8. Pour batter into the three greased pans and bake for about 30 minutes or until a cake tester comes out clean.
9. Remove cakes from oven and allow them to set for 3-5 minutes.
10. Remove from pans and cool completely on a wire rack before frosting.
11. Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff.
12. Set aside.
13. Prepare frosting by melting the butter and chocolates together over low heat.
14. Stir in the cream and mix until smooth.
15. Remove the pan from the heat and place it in a large bowl filled with ice.
16. Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier), beat in the confectioner's sugar until the frosting holds a stiff shape.
17. Chill.
18. Before you put the cake together, make sure that everything has completely cooled.
19. Divide the filling in two and spread it between the layers.
20. Frost sides and top with the chocolate icing.
21. Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.
Title: Creme Caramel Bread Pudding - Bon Appetit
Ingredients:
- 1 1/4 dark brown sugar
- 4 1/2 eggs
- 7 heavy whipping cream
- 2 sugar
- 1 vanilla extract
- 2 nutmeg
- 2 salt
- 1/4
- 2
Instructions:
1. Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
2. Position rack in center of oven and preheat to 350°F Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
3. Spoon bread pudding into dessert bowls and serve warm.
Title: Nan-E Nokhochi Persian Cookies
Ingredients:
- 3 1/2 chickpea flour
- 3/4 confectioners' sugar
- 1 ground cardamom
- 3 rose water
- 1 pistachios
- 4
Instructions:
1. Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
2. Add oil or butter and mix well.
3. Add rose water, and continue to mix.
4. Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
5. Cover with plastic wrap and refrigerate for one hour to harden the dough.
6. Remove from the refrigerator.
7. Preheat oven to 300 degrees.
8. Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.).
9. Place cookies on a baking sheet one inch apart.
10. Garnish with crushed pistachios.
11. Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
12. Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.
Title: White Wine Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 cold water
- 1/2 white wine
- 1/2 walnuts
- 1/2 pecans
- 1 1/4 butter
- 1/2 sugar
- 1 water
- 1/4 white wine
- 1/4
Instructions:
1. CAKE.
2. Mix all ingredients, except nuts, with electric mixer for 3 minutes.
3. Fold in 3/4 cup nuts.
4. Grease and flour 10 inch tube pan.
5. Sprinkle remaining nuts on bottom of pan.
6. Pour batter into pan.
7. Bake at 325 for 50- 60 minutes.
8. GLAZE.
9. Combine all ingredients and boil for about 1 minute, Drizzle over cake which has been pricked with toothpicks, Leave in pan overnight or at least 3 hours, Best if made 2-3 days before serving.
Title: Cinnamon and Apple Cake (Gluten-Free)
Ingredients:
- 2 butter
- 170 caster sugar
- 2/3 vanilla essence
- 1 ground cinnamon
- 1 eggs
- 3 plain yogurt
- 1/2 water
- 8 apple
- 1/2
Instructions:
1. Preheat your oven to 160°C
2. Grease well and line a 22cm round cake pan.
3. Sift the gf self-raising flour into a large bowl and set aside.
4. Beat the butter with the caster sugar, until light and creamy.
5. Add the vanilla essence and the cinnamon. Mix well.
6. Add the eggs and beat well.
7. Lightly fold in the flour, yogurt and water.
8. Grate the apple and then fold it lightly into the cake mixture.
9. Bake in the cake pan for 50 -55 minutes or until a skewer inserted in the centre comes out clean.
10. NOTE: Check how the cake is baking at about 40 minutes baking time and if it is browning too much before cooking through- lightly cover with foil and continue baking.
11. Allow the cake to cool in the tin for 10 minutes and then cool on a wire rack.
12. Dust with icing sugar to serve.
Title: Biscotti Al Cioccolato E Noce (Double Chocolate Walnut Biscotti)
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 6 granulated sugar
- 1 eggs
- 2 walnuts
- 1 confectioners' sugar
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees
2. Butter and flour a large baking sheet.
3. In a bowl, whisk together flour, cocoa powder, baking soda and salt.
4. In another bowl with an electric mixer beat together the butter and granulated sugar until light and fluffy. Add eggs and beat until mixed well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
5. On the prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs for 35 minutes, or until slightly firm to the touch. Cool biscotti on the baking sheet for 5 minutes.
6. On a cutting board, cut biscotti diagonally into 3/4 inch slices.
7. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
8. Cool biscotti on a rack. Keep the biscotti in air-tight containers for 1 week and, frozen, 1 month. Yields 30 biscotti.
Title: Vegan Pumpkin Cake
Ingredients:
- 1 brown sugar
- 1/2 maple syrup
- 1/2 vanilla extract
- 1 flour
- 2 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 ground cloves
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1/2 pumpkin
- 1
Instructions:
1. Preheat oven to 375°F.
2. Grease an 8x8 baking pan. Line the bottom with parchment paper.
3. Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
4. In a separate bowl, sift together the flour, spices and salt.
5. In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
6. Spread the batter into the prepared pan.
7. Bake 55 minutes to an hour.