lumicero/recipes-ing2inst huggingface dataset:
Title: Citrus Soda Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 1 1/2 powdered sugar
- 3 water
- 3/4 vanilla extract
- 1
- 2
- 1
Instructions:
1. Preheat oven to 375°F.
2. Combine first 5 ingredients in the bowl of an electric mixer and mix until well blended. Pour into the bottom of a buttered and floured bundt pan.
3. Bake about 30 minutes, or until a tester comes out clean.
4. Combine sugar, water and vanilla in a bowl. Pour glaze over cake while still warm.
Title: Polenta Fig Cake
Ingredients:
- 4 sugar
- 2/3 brandy
- 2 cornmeal
- 1/4 salt
- 1/2 dried fig
- 1/8 raisins
- 1/2 pine nuts
- 1/3 fennel seed
- 1/4
- 1
Instructions:
1. preheat oven to 375. grease an 8" cake pan.
2. beat yolks and sugar in a large bowl.
3. in a saucepan bring milk, grappa, and salt to a boil, remove from heat.
4. gradually add milk to egg mixture. return everything to the saucepan, add corn meal and whisk until thickened and beginning to bubble.
5. add figs, raisins, nuts and fennel seeds to mixture, pour into the cake pan.
6. bake 40 minutes until set and edges pull away from pan.
7. cool 20 minutes in the pan, invert onto a plate, serve warm or at room temperature.
Title: World War II Cake
Ingredients:
- 1 Miracle Whip
- 1 sugar
- 2 flour
- 2 baking soda
- 1 hot water
- 1 vanilla
- 2
Instructions:
1. Combine the Miracle Whip, sugar, and cocoa. Mix well.
2. In a separate bowl, mix the flour and baking soda.
3. Add hot water and vanilla to cocoa mixture. Add this to the flour mixture and blend well.
4. Pour into a greased bundt pan and bake at 350 degrees for 45 minutes.
Title: Vanilla and Chocolate Delight
Ingredients:
- 1 pecans
- 1 all-purpose flour
- 1/2 butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 milk
- 3 instant chocolate pudding mix
- 1 vanilla instant pudding mix
- 1
- 2
Instructions:
1. Preheat oven to 375.
2. In a medium mixing bowl, combine pecans, flour and butter. Press nut mixture into a 9x13 inch pan. Bake for 15 minutes. Allow to cool.
3. Whip together cream cheese, confectioners sugar and half of the frozen whipped topping. Spread this mixture on top of baked crust.
4. In a large mixing bowl beat milk, chocolate pudding and vanilla pudding until thick. Pour over cream cheese layer. Top with remaining whipped topping and sprinkle crushed Nestle Crunch bars on top.
5. Let set in fridge until chilled.
Title: AIP Coconut Macaroon Kisses
Ingredients:
- 30 erythritol
- 30 ginger juice
- 30 apple cider vinegar
- 1 vanilla extract
- 1 coconut oil
- 1 1/2 coconut flakes
- 2 dried prunes
- 25 dark chocolate
- 2 coconut milk
- 40
- 1
- 30
- 20
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Beat yolks and erythritol until foamy.
3. Add in the sweet potato starch and keep on mixing well until creamy.
4. Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
5. Add in the whites, mix well and lastly add in the coconut flour.
6. When the batter is smooth and rather solid, transfer it into a pastry bag.
7. Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
8. Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
9. When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
10. Blend the dried prunes together with the coconut milk until creamy.
11. Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
12. Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!
Title: Banana Custard Slice
Ingredients:
- 4 bananas
- 1 milk
- 6 eggs
- 100 caster sugar
- 2 -3 vanilla essence
- 3 arrowroot
- 2 puff pastry
- icing sugar
Instructions:
1. Into a large saucepan put milk, sugar, eggs and bananas and then blend with a stick blender (if you don't have a stick blender then use a blender or food processor and then transfer to saucepan) heat over a very gentle heat stirring frequently until the custard thickens (should coat back of wooden spoon with a thick mix and when stirring leave a trail), add arrowroot to help thicken even more.
2. Spread the custard out on a tray (with sides) to let cool completely.
3. Preheat oven to 180°C.
4. Cut pastry sheets in half and place pastry sheets on baking paper lined trays.
5. Prick pastry sheets all over with a fork.
6. Place in oven and bake for 10 minutes.
7. Give cooled custard a stir to (don't worry about it having formed a skin), put down a layer of pastry and top with 1/3 of the custard but don't take it right to the edge, put on another 1/3 layer of custard and then another pastry sheet and then the final layer of custard and the final 4th sheet of pastry.
8. Sprinkle with icing sugar and then refrigerate for 1 hour.
9. Remove and slice into desired portions (3 to 4).
Title: Bessie's Taglich (Or Tayglach)
Ingredients:
- 4 flour
- 2 baking powder
- 1 salt
- 2/3 sugar
- 1 eggs
- 4 golden raisin
- 1/2 plum jam
- 1/2 walnuts
- 1/2 sweetened flaked coconut
- 1/2 honey
- 1/2
Instructions:
1. Preheat oven to 375. Cover baking sheet with foil, shiny side up, and coat with vegetable spray (or, you may use a silicone liner instead).
2. Sift together flour, baking powder, and salt.
3. Place oil and sugar in mixing bowl and combine until smooth. Add eggs one at a time and mix thoroughly. Add dry ingredients in thirds. Batter will begin to form dough. Chill dough in the refrigerator for at least one hour.
4. To make filling, combine raisins, jam, walnuts, and coconut in a bowl. Refrigerate until ready to use.
5. Roll chilled dough on floured wax or parchment paper to less than 3/16-inch thick. Cut in 2 and 3/4-inch circles using a cookie cutter or biscuit cutter.
6. Place 1/2 teaspoon filling horizontally in the center of each circle. With floured hands, roll dough circles toward you, making neat little packages. Using the palm of your hand, roll each package toward you 2 or 3 times until it resembles something between a rugelach or a mini egg roll.
7. Place on baking sheet and bake for 23 to 25 minutes, or until warm brown in color.
8. Cool on baking sheet on a rack.
9. To dip each cookie in honey, first coat a cooling rack with vegetable spray and place it on top of a foil-covered baking sheet.
10. Place honey in heavy metal saucepan and bring to a boil over medium heat. Reduce heat so honey is at a low boil.
11. Dip taglich, two at a time, into honey. Lift out with tongs and place on the prepared cooling rack.
Title: Deep Dark Chocolate Pudding Cake
Ingredients:
- 1 unbleached flour
- 2 baking powder
- 1/2 salt
- 1/2 sugar
- 1 1/3 water
- 2 1/4 vanilla
- 2 butter
- 1/4 pecans
- 1/2 - 3/4 walnuts
Instructions:
1. Preheat the oven to 350 degrees.
2. Whisk together first five ingreadients until there are no lumps.
3. Add the water, vanilla, butter, and nuts. Slowly stir together until just combined (overbeating will make the cake rubbery).
4. Pour into a lightly greased 8-inch square or 9-inch round cake pan.
5. Bake the cake for 45 minutes. When the cake is done, the top will be set, and the bottom bubbly.
Title: Passionfruit Blossom Bundt
Ingredients:
- 1 eggs
- 3 water
- 1/2 powdered sugar
- 1
- 2
- 3/4
- 1
- 2
Instructions:
1. Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan.
2. In a large bowl, combine cake mix, eggs, oil, 1 cup water, jelly and citrus peel. Mix according to package directions.
3. Bake cake at 350ºF for 45-50 minutes, or until a tester inserted in cake comes out with only a few moist crumbs on it. Cool cake in pan on wire rack for 15 minutes, then carefully invert cake onto a serving platter.
4. While cake is cooling, make glaze by mixing sifted powdered sugar and desired citrus peel. Add fruit juice, one teaspoon at a time, until glaze is pourable. Pour glaze over cooled cake. If you prefer that your glaze soaks in a bit more, pour glaze over still-warm cake. If you like more of a visible white glaze, use less juice to make glaze thicker.
Title: Cook Yourself Thin Vanilla Cupcakes
Ingredients:
- 3 sugar
- 1 salt
- 1 vanilla extract
- 3/4 lemon, zest of
- 1/2 all-purpose flour
- 1 1/4 baking powder
- 1/2 salt
- 1 1/2 eggs
- 1/4 sugar
- 2 vanilla extract
- 3/4 zucchini
- 2
- 1 1/4
Instructions:
1. For the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl and set over (not in) a pan of simmering water.
2. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
3. Remove the bowl from the heat. Using an electric mixer, beat on high until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
4. Blend in the lemon zest until smooth — once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
5. For the cupcakes: Whisk together the flour, almonds and baking powder. In another bowl, beat the eggs, sugar, salt and vanilla with a mixer until thick and light-colored, about 4 minutes.
6. Beat in the zucchini on low speed until fully incorporated.
7. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
8. Bake at 350 until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.
Title: No-Cook Snowballs
Ingredients:
- 1 butter
- 1/2 creamy peanut butter
- 1 3/4 confectioners' sugar
- 1 flaked coconut
- 1 quick-cooking oats
- 2 vanilla
- 1/2
Instructions:
1. Cream together butter and peanut butter.
2. Mix in 1 lb. confectioners sugar, coconut, chocolate chips, oats and vanilla.
3. Shape mixture into walnut-sized balls.
4. Roll in remaining powdered sugar.
Title: Apple Cheese Quesadilla
Ingredients:
- 1 apple
- 2 flour tortillas
- 2 fat-free American cheese
- 1/4 Splenda sugar substitute
- 2 cinnamon
Instructions:
1. Peel and dice apple.
2. Spray frying pan with cooking spray and saute apple until lightly browned (about 4-5 minutes) Remove apple from pan and re-spray.
3. Place in pan 1 flour tortilla and scoop 1/2 apple, 1/2 Splenda, 1/2 cinnamon, and 1 cheese slice in center.
4. Cover pan and cook on medium heat until underside is golden and cheese melts.
5. (about 4-5 minutes) Fold tortilla in half and remove to serving plate.
6. Repeat process for second tortilla.
7. Serve warm with fat free whipped topping.
8. Enjoy!
Title: Sweet Fruit Dip
Ingredients:
- 4 Philadelphia Cream Cheese
- 1 whole berry cranberry sauce
- 1 Cool Whip Topping
Instructions:
1. BEAT cream cheese and cranberry sauce with electric mixer on medium speed until well blended.
2. Gently stir in whipped topping; cover.
3. Refridgerate at least 1 hour or until ready to serve.
4. serve with strawberries, red and green grapes, pineapple, kiwi or pears, cut into bite-sized pieces for dipping.
Title: Chocolate Truffle Cake
Ingredients:
- 6 butter
- 3/4 granulated sugar
- 2/3 all-purpose flour
- 4 granulated sugar
- 1/3 butter
- 4 water
- 2
- 4
- 2
- 1
Instructions:
1. Melt chocolate with butter.
2. Cool.
3. Beat 2/3 Cup of sugar with egg yolks till thick and lemon coloured.
4. Add Chocolate mixture and flour. blend well.
5. Beat egg whites till soft peaks form. Add 2 Tbsp sugar and beat till stiff and shiny peaks form.
6. Fold Chocolate mixture into egg whites. Blend well.
7. Pour into greased and floured 9" springform pan.
8. Bake at 375 for 35 - 40 minute.
9. Cake will be moist in centre.
10. Cool.
11. Cake will fall in centre.
12. Glaze:
13. Melt chocolate with butter and water.
14. Blend until smooth.
15. Spread over cake.
16. Garnish:
17. Melt chocolate. Put in Sandwich bag and cut a very small hole in 1 corner. Decorate cake with con centric circles. Starting at the centre draw a knife lightly (do not cut cake) through circles to outside edge. This will create a pattern similar to spider web.
Title: Nutella Shortbread Sandwich Cookies
Ingredients:
- 1/2 hazelnuts
- 1/2 sugar
- 1 1/2 all-purpose flour
- 3/4 salted butter
- 6 1/2
Instructions:
1. Preheat oven to 350°; grease two sheet pans or line them with Silpat.
2. Toast and skin the hazelnuts; in a food processor, pulse the hazelnuts with the sugar until they are finely ground.
3. Add in the flour and pulse again.
4. Add in the chopped butter and process it until the mixture comes together; turn it out onto a work surface.
5. Roll out to about 1/8 inch thickness; with any shape cookie cutter (author has used leaves, hearts, circles), cut out the shapes and transfer the cookies to the prepared sheet pans.
6. Bake the cutouts for about 15 minutes, depending on their size and thickness; cool the cookies on the sheet pans.
7. Spread the Nutella on one cookie and make a sandwich by topping the Nutella with another cookie.
Title: Melon Fluff
Ingredients:
- 1 graham cracker
- 8 butter
- 300 melon
- 1 tapioca
- 1 1/2 graham crackers
- 1/2
- 12
- 1/2
Instructions:
1. DO CRUST. In a bowl, combine Grahams and butter. Press onto the bottom of an 8x8 pan. Chill.
2. DO FILLING. In a bowl, combine condensed milk and whipped all-purpose cream. Blend. Add in melon strips and tapioca. Stir.
3. LAYER. Pour half of the melon mixture onto the prepared crust. Top with Grahams. Pour the rest of the melon on top and chill. Finish with whipped cream on top. Serve.
Title: Apple Crumble
Ingredients:
- 8 golden delicious apples
- 4 caster sugar
- 1 lemon, zest of
- 120 butter
- 120 plain flour
- 1 ground cinnamon
Instructions:
1. Preheat the oven to 180oC (350oF).
2. Peel and core the apples, then cut them into chunks.
3. Put the apple, 2 tablespoons of sugar and the lemon zest in a small baking dish and mix together. Dot 40g (about 2 tablespoons) of butter over the top.
4. Rub the remaining butter into the flour until you have a texture which resembles course sand. Stir through the rest of the sugar and the cinnamon.
5. Sprinkle the crumble mixture over the apples and bake the crumble for 1 hour, by which time the top should be browned and the juice bubbling up through the crumble.
6. Serve with thick cream or custard.
Title: Cream Cheese Almond Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 unsalted butter
- 8 cream cheese
- 1/2 sugar
- 1
Instructions:
1. Put butter and cream cheese in the bowl of an electric mixer fitter with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes.
2. Mix in sugar and vanilla.
3. Reduce speed to low. Add flour and salt. Mix until just combined.
4. Transfer dough to a piece of plastic wrap. cut in half and move half to another piece of plastic wrap, Shape each half into a log about 2 inches in diameter. Seal each and freeze until firm, about 30 minutes or up to 2 weeks.
5. Preheat oven to 350°F Unwrap one log and cut into 1/4 inch thick rounds, thinner if possible. Press each round in the almonds.
6. Space one inch apart on baking sheet lined with silpat. If you don't have silpat, use parchment paper.
7. Bake cookies, rotating halfway through, until golden around edges, 18 to 22 minutes.
8. Let cool on wire racks.
9. Repeat with the remaining log.
Title: Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,
Ingredients:
- 4 sweetened flaked coconut
- 2 all-purpose flour
- 9 sugar
- 1 salt
- 1 unsalted butter
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Lightly butter two 9-inch diameter tart pans with removeable bottoms.
3. Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
4. Add butter and vanilla and beat until well combined.
5. Divide dough between prepared tart pans and press to cover botooms. Refrigerate 15 minutes.
6. Bake shortbreads until golden brown, about 25 minutes. Cool 5 minutes.
7. Remove pan sides from shortbreads. Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. Cool completely. (Can be made 1 week ahead. Store in airtight container at room temperature.).
Title: Roasted Pears and Grapes
Ingredients:
- 2 red seedless grapes
- 1 sugar
- 2/3 white wine
- 2 vanilla bean
- 2 bosc pears
- 1/2
- 3
Instructions:
1. Preheat oven to 375°F Place grapes in an 11 X 7 inch baking dish.
2. Stir the sugar, Moscato, lemon juice, apricot jam, and vanilla bean in a bowl until blended. Pour over the grapes.
3. Cut pears lengthwise through the core, and remove the stems, cores, and seeds. Place the pears, cut side up, between the grapes.
4. Bake, uncovered, until the pears are tender and the liquid is thick and syrupy (50 min - 1 hour).
5. Remove the pears, and let them rest until the syrup thickens - about 10 minutes.
6. Serve warm with some grapes and syrup drizzled over the pears.
Title: Wine Cake
Ingredients:
- 1 margarine
- 2 sugar
- 4 eggs
- 1 sherry wine
- 2 flour
- 2 baking soda
- 2 maraschino cherry
- 1/2 raisins
- 1
Instructions:
1. Cream together sugar, margarine, and eggs. Add the remaining ingredients. Bake 1 hour or until done at 325 degrees in a loaf pan.
2. [If you use a red wine the color will look odd before baking. It is fine after baking. If it bothers you -- stick to white wines.].
Title: Blueberry Trifle
Ingredients:
- 2 1/2 sugar
- 1/4 cornstarch
- 1 salt
- 8 water
- 1 fresh lemon juice
- 1/2 butter
- 1/2 vanilla extract
- 3 heavy whipping cream
- 4 fresh blueberries
- 12 blueberries
- 6
Instructions:
1. In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
2. Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
3. Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
4. In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
5. In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
6. In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
7. Garnish with additional blueberries and a lemon-peel curl if desired.
Title: Pumpkin Pound Cake
Ingredients:
- 1 1/2 butter
- 2 3/4 sugar
- 6 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 3/4 ground cinnamon
- 1/2 baking powder
- 1/2 salt
- 1/2 ground ginger
- 1/4 ground cloves
- 1 canned pumpkin
- 1 brown sugar
- 1/2 heavy whipping cream
- 1/4 corn syrup
- 2 butter
- 1/2 walnuts
- 1/2 vanilla extract
Instructions:
1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time,beating well after each addition.
2. Stir in vanilla.
3. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined.
4. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
5. Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan.
8. Bring to a boil over medium heat, stirring constantly.
9. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla.
10. Serve warm over the cake.
11. Yield: 16 servings.
Title: Perfect Peach Kuchen
Ingredients:
- 3/4 butter
- 1/2 sugar
- 2 all-purpose flour
- 2 salt
- 1 1/4 eggs
- 1 1/2 sugar
- 2 cinnamon
- 3/4
- 2
Instructions:
1. Preheat oven to 400°F.
2. Peel and slice peaches. If using fresh peaches cut them in half and drop into boiling water for about 45 seconds. This allows you to easily slide off the skins. If the skin is still hard to remove just put it back in the water for a few more seconds.
3. Mix butter, 1/2 c sugar, egg yolks, flour, and salt with an electric mixer. Mixture will be crumbly.
4. Grease a 9x12 pan and press mixture into it, spreading it about an inch up the side of the pan.
5. Cover the crust with neat rows of the peeled peaches.
6. Make the custard topping by beating the whole eggs, 3/4 cup sugar, and whipping cream. Pour this over the pan and sprinkle with cinnamon.
7. Bake for 25 mins or until the custard is firm. The size of your pan and depth of the custard detemines cooking time, so be sure that the custard is set! It should not jiggle when you shake the pan.
8. Serve warm or chilled with leftover whipping cream.
Title: Chewy Peanut Butter Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/4 creamy peanut butter
- 3/4 light brown sugar
- 8 unsalted butter
- 1/2 light corn syrup
- 1/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1
- 1/3
Instructions:
1. Combine flour, baking soda, and salt in medium bowl.
2. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth.
3. Stir in flour mixture until just combined.
4. Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
6. Line 2 baking sheets with parchment paper.
7. Roll 2 tablespoons chilled dough into 1½-inch balls and place 2 inches apart on prepared baking sheets.
8. Using greased measuring cup, gently press each ball to ¾-inch thickness and top with chopped peanuts, pressing lightly to adhere.
9. Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking.
10. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough.
Title: Fat Free Chocolate Peppermint Meringue Cookies
Ingredients:
- 2 cocoa powder
- 1/2 Splenda Sugar Blend for Baking
- 2 cream of tartar
- 1/4 salt
- 1
- 1/2
Instructions:
1. Preparation:.
2. Preheat oven to 250 degrees. Line two baking sheets with parchment paper or use silicone mats. In a small bowl, sift together the cocoa powder and sugar. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until soft peaks form. Add the cocoa mixture one tablespoon at a time, mixing between additions. Add peppermint extract and mix well. Drop by rounded tablespoonful on to baking sheets. Place in the oven for 1 hour. Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight. Store in an airtight container.