lumicero/recipes-ing2inst huggingface dataset:
Title: Valentine Meringue Hearts
Ingredients:
- 3 vanilla extract
- 1 cream of tartar
- 1/4 salt
- 1 sugar
- 1 vanilla ice cream
- 1 strawberry
- 1
Instructions:
1. Cut a heart pattern from a 4-1/2 inch square of paper. Cover baking sheet with brown paper. (You can bake on the brown paper so make sure it is clean.) Grocery store bags without writing on them are okay. Draw 6 hearts on the brown paper using your pattern as a guide.
2. Beat egg whites with vanilla, cream of tartar and salt until frothy. Add sugar, a little at a time, and continue beating until stiff peaks form and sugar is dissolved. Rub a bit between your figures to feel that no sugar remains undissolved. Add food coloring, a few drops to make a delicate pink color.
3. Spread meringue over the heart shapes, 1/4 inch thick. Make into the heart shape using a spoon to push and form into correct shape. Pipe rim 3/4 inch high with pastry tube.
4. Bake in preheated 275-degree oven for 1 hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT open oven door during this time.
5. Fill the cooled meringues with scoops of ice cream and top with strawberries. Decorate with mint leaves if desired.
Title: Super Easy Lemon Cookies!
Ingredients:
- 1 eggs
- 2 lemon rind
- 1/2 pecan halves
- 1
Instructions:
1. Preheat oven to 350*.
2. Combine all ingredients and stir until combined.
3. Drop onto ungreased cookie sheet by rounded teaspoons about 2 inches a part.
4. Press a pecan half into the center of each (opt.).
5. Bake 9-11 minute or until edges are golden.
6. Cool for 1 minute before removing to a wire rack. Store airtight.
Title: Basic Shortbread Cookies
Ingredients:
- 1 butter
- 2 flour
- 2/3 sugar
- 1/4 salt
- 2 vanilla
Instructions:
1. Mix all ingredients until dough comes together (will seem very crumbly at first).
2. Roll out and cut into shapes.
3. Bake on a greased pan at 350° until edges are lightly browned (watch carefully, as these cook VERY FAST).
4. Frost if desired.
Title: Julie's Show Stopper Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 4 eggs
- 4 vanilla
- 1 milk
- 1 sugar
- 6 fresh lemon juice
- 3/4 salt
- 1/2 butter
- 1 sugar
- 1/2 fresh lemon juice
- 2
- 10
- 1/2
Instructions:
1. MAKE THE CAKE.
2. Preheat oven to 350 degrees. Prepare 2 9" pans with paper, nonstick spray and flour.
3. Beat butter and sugar at high speed until fluffy, minimum five minutes. ( I leave mixer going until I have finished the next three steps.).
4. In separate bowl, whisk together cake flour, baking powder and salt.
5. Meanwhile, separate 4 eggs. Just in case, separate each egg into small bowl one at a time, then pour the egg white into larger bowl of egg whites.
6. Now separate 6 more eggs, putting these egg yolks into a new separate bowl. The egg whites can be combined with the egg whites from the last step.
7. Add the 4 eggs and 4 egg yolks, one at a time, beating well after each addition. Beat in the vanilla.
8. In separate bowl, whisk together cake flour, baking powder and salt. Beat in the flour mixture at low speed in 3 batches, alternating with the milk.
9. Pour batter into prepared pans and bake for 35 - 40 minutes. Let the cakes cool for 10 minutes, then unmold them.
10. MAKE THE CURD.
11. Fill a large bowl halfway up with water and ice to be used for the water bath later. Bring a pot of water to simmer over med-low heat.
12. Meanwhile, in pyrex bowl, whisk together six egg yolks, sugar, lemon juice and salt. Place bowl with egg yolk mixture over simmering water, making sure bowl doesn't touch the bottom of the pan.
13. Continue to whisk vigorously until curd thickens, doubles in volume and deepens in color. It should take about ten minutes. DO NOT LET IT BOIL.
14. Set the saucepan in the water bath, adding the butter a couple of pieces at a time and whisking continually until butter is melted. Cover and refrigerate.
15. MAKE THE MERINGUE FROSTING.
16. In a saucepan, bring 1 inch of water to a boil.
17. In the clean bowl of a standing mixer, whisk the sugar, egg whites and lemon juice.
18. Set the bowl of egg whites over the saucepan and cook, whisking constantly, until the sugar dissolves, about 6 minutes.
19. Return the bowl to the mixer and beat the meringue at medium speed for 10 minutes, or until cooled to room temperature.
20. Continue beating at high speed until the meringue is thick, shiny and billowy, about 15 minutes longer.
21. ASSEMBLE THE CAKE.
22. Using a serrated knife, trim the cake tops to make them level. Halve each cake horizontally to end up with four layers. The layers must be cut level. (I use a cake cutting gizmo to do this.).
23. Assemble the cake with the lemon curd between layers and frosting sides and top with meringue frosting.
24. NOTE: I often put a very thin layer of thinned butter cream frosting to "cement" the cake crumbs, letting that frosting harden before adding the meringue frosting. To make this cream about 2-3 T butter with enough powdered sugar to make it thick, then add milk until it is thinned but will still stick to the edges of the cake.
Title: Chocolate-Peanut Butter Blossoms (With Peanut Butter Cups)
Ingredients:
- 1 1/3 all-purpose flour
- 2/3 baking soda
- 1 salt
- 1/2 unsalted butter
- 1/2 creamy peanut butter
- 3/4 brown sugar
- 1/2 sugar
- 1/2 eggs
- 2 vanilla
- 1
- 24
Instructions:
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Whisk together flour, cocoa, baking soda and salt.
3. Beat butter and peanut butter with a mixer on medium speed until blended, about 1 minute. Add brown sugar and sugar and beat until light and fluffy, 3-5 minutes. Add eggs and vanilla, beat to incorporate.
4. Add the flour mixture to peanut butter mixture and beat until just combined. chill 30 minutes.
5. Scoop dough with a #40 scoop (about 1 1/2 Tbs.), roll into balls, then roll in the crushed peanuts. Arrange dough balls on prepared baking sheets, spaced 1" apart.
6. Bake cookies until edges are set, 12-15 minutes. Let cookies cool on baking sheets 5 minutes, then press one peanut butter cup into center of each cookie.
Title: Instant Pot Peach Dump Cake
Ingredients:
- 30 ground cinnamon
- 1 butter
- 1/4 water
- 1
Instructions:
1. Lightly grease a round baking pan or casserole dish, and pour peaches into pan.
2. Use a knife to cut peaches in half, then stir in cinnamon.
3. Pour cake mix over peaches, and lightly swirl with knife.
4. Add slices of butter evenly over cake mix.
5. Pour water into instant pot and place trivet in pot.
6. Place baking dish on top of trivet, and place a sheet of aluminum foil lightly over baking dish.
7. Place lid on instant pot. Turn vent to sealing position, and hit pressure cook for 25 minutes.
8. Allow a 5 minute natural release. Then do a quick release.
9. When pin drops, remove lid and carefully lift handles of trivet (using oven mitts) to remove from pot. Then remove foil.
10. Place peach cake in oven, and broil for 5 minutes or until top is golden. Remove from oven, and allow to cool slightly before serving.
11. The cake will thicken up as it cools. To reduce the liquid, you can drain the juice from one of the can of peaches before using.
Title: Oatmeal & Butterscotch Cookies
Ingredients:
- 3 flour
- 2 baking soda
- 2 salt
- 2 cinnamon
- 1 1/4 milk
- 1 white sugar
- 3/4 brown sugar
- 1 oatmeal
- 4 eggs
- 2 vanilla
- 2 raisins
- 1 craisins
- 1
Instructions:
1. Pre-heat over to 350 degrees F.
2. Grease a large cookie sheet.
3. Combine all of the above ingredients in a large bowl.
4. Form small balls out of the mixture and place on the cookie sheet.
5. Bake until golden brown.
Title: Sweet Potato Pecan Bread Pudding
Ingredients:
- 3 sweet potatoes
- 4 granulated sugar
- 6 brown sugar
- 1 salt
- 3/4 milk
- 1 1/2 cinnamon
- 2 ginger
- 2 raisins
- 1 pecan pieces
- 1 butter
- 1/2 maple syrup
- 1/2
- 1/4
- 8
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. Pierce potatoes with a small knife or fork. Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes.
2. (Or, to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.) Do not overcook. Let cool. When cool enough to handle, peel potatoes then cut them into 1- to 1 1/2-inch pieces. There should be about 4 cups. Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.
3. In a large bowl, combine mashed sweetpotatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. Add reserved potato pieces and bread cubes; mix gently just until moistened.
4. Pour into a buttered 11 x 7 x 2-inch baking pan. Cover with foil. Set a larger pan on middle rack of oven and place filled baking pan in it. Add enough hot water to larger pan to come halfway up the sides of the smaller pan.
5. Bake in 350 degree F. oven until knife inserted in the center of pudding comes out clean, about 45 minutes. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream.
6. In medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (It helps to chill bowl and beater before whipping). Add syrup; whip until incorporated. Refrigerate until ready to serve or up to 1 hour.
Title: Chocolate Truffle Cake
Ingredients:
- 9 butter
- 9 caster sugar
- 9 eggs
- 4 flour
- 1
Instructions:
1. Put the chocolate in a bowl over a saucepan of water placed on low heat. Leave to melt, do not stir and make sure the water in the pan does not boil.
2. Meanwhile, preheat the oven to 375°F Break eggs into a bowl and sprinkle in sugar, stir well, then sprinkle in the flour and beat well until the mixture becomes light in color.
3. Place butter in a bowl and beat well for 5 minutes.
4. Add butter, 1 quarter at a time, to the melted chocolate, blending well with a spatula.
5. Then add the egg mixture, stirring constantly.
6. Grease a non-stick charlotte mould 7in in diameter with butter, or line an ordinary mould with waxed paper.
7. Pour in the batter, cover with a sheet of foil or a lid and place the mould in a water bath. Cook in the oven for 2 hours.
8. Make sure the water in the water bath does not evaporate during cooking, if it does, add some boiling water.
9. After 2 hrs, remove cake from oven and leave to cool completely, at least 3 hours, before un-moulding.
10. Once removed from the mould, place cake in the fridge. Serve the next day.
Title: Caramel Apple Puff Dumplings
Ingredients:
- 1 frozen puff pastry
- 4 cooking apples
- 4 brown sugar
- 2 unsalted butter
- 1 margarine
- 1 cinnamon
- 1 egg
- 1 water
- 1/4 sugar
- 1/2 Splenda sugar substitute
- 1/3 lemon juice
- pecan halves
- Cool Whip
- vanilla ice cream
Instructions:
1. Dumplings:
2. Preheat oven to 400°F.
3. Thaw and unfold puff pastry.
4. On lightly floured surface, roll the pastry into a 16" sqaure.
5. Cut with a knife into 4 equal pieces.
6. Peel and core cpples.
7. Trim the bottoms so the apples sit flat.
8. Place 1 apple in the center of each square.
9. Use 1/4 teaspoon of lemon juice if apples start to trun brown.
10. Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
11. Spoon into apples.
12. Beat the egg and water together in a small bowl.
13. Moisten the edge of the pastry with the mixture.
14. Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
15. Place the dumplings in an ungreased 9x13 inch baking dish.
16. Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
17. Bake for 35 minutes until golden brown.
18. When ready to serve; heat the caramel sauce and the toasted pecans.
19. Place a warm dumpling on a serving plate and drizzle the sauce over the top.
20. Garnish with cool-whip or vanilla ice cream, if desired.
Title: Easy Tiramisu
Ingredients:
- 1 milk
- 2/3 mascarpone cheese
- 1 brewed coffee
- 1 brandy
- 1 -2 ladyfinger
- chocolate
Instructions:
1. Prepare mousse mix according to steps 1 and 2 of package directions, using 2/3 cup milk.
2. Fold mascarpone cheese into prepared mousse.
3. Combine coffee and brandy in small bowl.
4. Line bottom of 8 inch square baking dish with half of ladyfingers then drizzle with half of coffee mixture.
5. Spoon half of mousse mixture over ladyfingers ; top with remaining ladyfingers.
6. Drizzle with remaining coffee mixture.
7. Spoon remaining mousse mixture over ladyfingers.
8. Sprinkle with chocolate.
9. Refridgerate 2 hours before serving.
Title: Dundee Cakes
Ingredients:
- 1 raisins
- 1 currants
- 2 1/4 all-purpose flour
- 1 cinnamon
- 1/2 mace
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 1/4 sugar
- 4 eggs
- 1 lemon rind
- 1
- 1/2
Instructions:
1. Grease very well and flour one 2-cup mold and three 5x31/4x2-inch loaf pans. Tap out any excess flour.
2. Toss the raisins and the currants with 1/4 cup of the flour. Sift the remaining 2 cups of flour with the cinnamon, mace or nutmeg, baking powder and salt onto wax paper.
3. Beat the butter or margarine and sugar until light and fluffy in a large bowl with an electric mixer at high speed. Add the eggs one at a time, beating just until well blended. Beat in the grated lemon and orange rinds. Add the flour, 1/3 at a time, beating just until smooth. Fold in the floured raisins and currents.
4. Spoon the batter into the prepared pans, filling 2/3 full. arrange the whole almonds in a decorative pattern on top of the loaves.
5. Bake in a preheated slow oven 325 F for 45 minutes for the loaf pans, or 1 hour, 15 minutes for the 2 cup mold, or until a skewer inserted comes out clean. Cool in the pans on the wire racks for 10 minutes. Loosen around edges with a long thin-bladed knife,then invert onto racks and cool completely. Wrap each cake tightly in heavy-duty aluminum foil. Store in an airtight container for up to 1 month, or label, date and freeze.
6. Brush cakes with Crystal Glaze #230997 before giving. Decorate with additional almonds and angelica strips if you wish.
7. Note: You can bake this batter in one 8-9-inch round or a square pan too. Grease very well. Line with brown paper. Bake in a preheated oven 350 F until the cake shrinks from the sides of the pan. Let cool for 15 minutes. Turn out of the pan onto a cake rack. Peel off the paper completely.
Title: Lemon Cheesecake
Ingredients:
- 150 butter
- 100 gelatin
- 30 water
- 60 milk
- 125 eggs
- 2 sugar
- 200 lemons, juice and rind of
- 2 vanilla essence
- 10 cream-style cottage cheese
- 500
- 250
Instructions:
1. Mix the butter and biscuits together and press into the base of a springform tin.
2. Sprinkle the gelatin over the water, allow to become spongy.
3. Dissolve by placing over boiling water or microwave for 30 seconds on medium.
4. Combine milk, egg yolks, and sugar in a pan; place on medium heat and cook, stirring until slightly thickened.
5. Pour in dissolved gelatin and lemon rind.
6. Set aside to cool slightly.
7. Beat lemon juice and vanilla into cheese, then gradually stir in the gelatin mixture.
8. Fold in stiffly beaten egg whites and three quarters of the whipped cream.
9. Pour over pie crust.
10. Refrigerate for several hours until firmly set.
11. Remove from springform and decorate with the remaining cream.
12. Variations: the lemon can be omitted, add extra vanilla to taste.
13. The top can be finished off with berries such as black cherries or cape gooseberries.
14. Drain the juice of the berries and sprinkle 15 ml gelatin over the juice, heat to dissolve, add the berries, and cool slightly.
15. Pour over cheesecake in springform and leave to set.
Title: Danish Sweet Rice
Ingredients:
- 4 rice
- 2/3 salt
- 1/2 pure vanilla extract
- 1 1/2 heavy whipping cream
- 2 granulated sugar
- 1/2 cornstarch
- 1/2 water
- 1
- 1/3
Instructions:
1. For the rice: Bring milk to a boil (watch carefully so it doesn't boil over) in a medium sized saucepan over med. high heat. Add salt and rice, stir, then cover and reduce to low heat.
2. Cook rice for about 50 minutes (must cook completely). Be careful it doesn't burn. Cool in refrigerator, slightly covered with plastic wrap.
3. While rice is cooling, combine whipping cream, vanilla and sugar in mixer. Whip on medium to high speed until stiff peaks form. Combine cooled rice with cream, cover, and refrigerate.
4. For the cherry sauce: Bring cherries to a boil over med. high heat. Combine water and cornstarch, then add to the boiling cherries. Cook together for one minute or until thickened, stirring constantly. Cool in refrigerator.
5. When ready to serve, top rice with cherries and toasted almonds. Can be done in individual dishes or in one large bowl.
Title: Mrs. Patton's Sheet Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 baking soda
- 1/2 salt
- 1/2 oleo
- 1/2 shortening
- 1 water
- 3 1/2 vanilla
- 1 milk
- 1/2 vinegar
- 1 oleo
- 1/2 milk
- 1/3 salt
- 1 vanilla
- 1 powdered sugar
- 3 1/2
- 4
- 1/2
Instructions:
1. Sift and set aside: sugar, flour, baking soda, and salt.
2. Bring to boil: 1/2 cup oleo, shortening, water, and 3 1/2 T cocoa.
3. Add to dry ingredients and beat well.
4. Add vanilla, 1/2 cup milk, and vinegar.
5. Bake at 400* 20 minutes in greased cookie sheet.
6. While baking, beat together frosting ingredients.
7. Spread frosting on cake while it is still hot.
Title: Orange Pineapple Dessert
Ingredients:
- 2 sugar-free orange gelatin
- 2 boiling water
- 16 mandarin oranges
- 1 nonfat sour cream
- 1
Instructions:
1. In a bowl, dissolve gelatin in boiling water.
2. Add ice cubes and stir until slightly thickened.
3. Remove any unmelted ice.
4. Stir in pineapple and oranges.
5. Stir in sour cream until blended.
6. Fold in whipped topping and cake cubes until well coated.
7. Spoon into an ungeased 13-inch x 9-inch x 2-inch dish, cover and refrigerate until serving.
Title: Mochi Cupcakes With Cream Cheese Icing, Gluten Free
Ingredients:
- 2 1/3 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 1 sugar
- 1 eggs
- 4 lemon juice
- 4 -6 cream cheese
- 1 unsalted butter
- 8 powdered sugar
- 1/2 lemon juice
- 1 1/2
- 4
Instructions:
1. Make the cupcakes. In a large mixing bowl, blend well the sugar and softened butter. Blend in the eggs, one by one.
2. Make the sour milk. To 1 tablespoon lemon juice, add enough milk to bring it to 1 cup. Let it sit for 5 minutes. It will curdle.
3. In another bowl, mix together the dry ingredients (sweet rice flour, baking soda, baking powder, and salt).
4. To the butter/sugar/egg mixture, alternately blend in the dry mixture and sour milk. Blend well. Rice flour lacks gluten, so the mixture will become fluffy as you blend.
5. Fill cupcake holders about 3/4 of the way. Bake at 350 degrees F for 17 - 20 minutes. When cupcakes are slightly golden brown and a toothpick comes out clean, the are perfect.
6. Make the cream cheese icing. Blend well the cream cheese and butter.
7. Blend in the powdered sugar, a little at a time.
8. Blend in the lemon juice, a tablespoon at a time, tasting as you go.
9. Keep the icing chilled in the refrigerator until ready for use.
10. Spread on top of cupcakes after they've cooled off.
Title: Brown Sugar Cupcakes With Brown Butter Glaze
Ingredients:
- 1 1/2 butter
- 2 1/4 light-brown sugar
- 4 eggs
- 3/4 buttermilk
- 3 flour
- 2 baking powder
- 1/2 salt
- 2 sugar
- 2 vanilla
- 2 -4 milk
Instructions:
1. Soften 2 sticks butter.
2. Preheat oven to 325°F.
3. Line muffin pan with paper liners.
4. Cream 2 sticks butter and the brown sugar until light and fluffy.
5. Add eggs, beating after each addition.
6. Add buttermilk (Plain yogurt also works well) and mix well.
7. Add flour, baking powder, and salt. Mix well.
8. Fill muffin cups 2/3 full and bake until golden and toothpick inserted in center comes out clean, about 20 minutes.
9. Set cupcakes on wax paper to cool.
10. When ready to frost, melt remaining stick of butter over medium heat until golden brown.
11. Remove from heat and add confectioners sugar and vanilla to butter and mix. Add milk one tablespoon at a time until smooth and of your desired thickness. I like to leave it on the thick side so it doesn't run off the sides of the cupcakes, but it's up to you what you like.
12. Spoon glaze over each cupcake and swirl it around.
13. Let stand until glaze is set.
Title: Apple Harvest Bake
Ingredients:
- 3/4 quick-cooking oats
- 3/4 vanilla extract
- 2 margarine
- 2 brown sugar
- 2 granny smith apple
- 1 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1 1/4 salt
- 1 ground nutmeg
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
3. Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
4. Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
7. Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
8. Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.
Title: Stevia Carrot Cake
Ingredients:
- 2 whole wheat flour
- 1 baking powder
- 1/2 salt
- 1/2 stevia
- 1/4 walnuts
- 2 eggs
- 1/4 unsweetened applesauce
- 1 1/2 carrots
- 1/2 zucchini
- 1/2 half-and-half
- 1 plain fat-free yogurt
- 1
Instructions:
1. Cream all moist ingredients together except eggs.
2. Add stevia and mix well.
3. Add eggs mixing well.
4. Then add the remaining ingredients and stir.
5. Place in a greased cake pan and bake at 350 for 35-40 minutes.
Title: Banana and Pineapple Cake
Ingredients:
- 2 bananas
- 1/2 pineapple
- 1 1/4 caster sugar
- 1 2/3 self raising flour
- 2 ground cinnamon
- 2/3 eggs
- 1/4 butter
- 2 cream cheese
- 60 icing sugar
- 125 lemon juice
- 1 1/2 honey
- 1 -2
Instructions:
1. Preheat oven to 180C degrees.
2. Brush a 9 inch round cake tin with melted butter.
3. Line sides with baking paper.
4. Place bananas, pineapple and sugar in a large mixing bowl.
5. Add sifted flour and spice.
6. Stir together with a wooden spoon until combined.
7. Whisk together the oil, juice and eggs in a jug.
8. Pour onto the banana mixture and stir until combined and the mixture is smooth.
9. Spoon into the prepared tin.
10. Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
11. Leave cake at least 15 minutes before turning onto a wire rack to cool.
12. Icing- Beat the butter and cream cheese until smooth.
13. Add icing sugar gradually alternately with the juice and honey.
14. Beat until thick and creamy.
15. Spread over the cooked cake.