lumicero/recipes-ing2inst huggingface dataset:
Title: Eggnog Cream Cheese Dip W/Fresh Fruit Wreath
Ingredients:
- 16 cream cheese
- 1 marshmallow creme
- 1/4 vanilla extract
- 1 1/2 ground nutmeg
- 1/2
Instructions:
1. Combine all ingredients in a mixing bowl & beat till smooth. (I love my immersion blender & it would be great for this)
2. To Serve: Place dip in a serving bowl on a rd serving plate or platter & arrange fresh fruits around it to create a decorative, edible wreath.
3. HINT: A note says to "Keep any cut fruit fresh by sprinkling w/lemon juice.", but I have found it more efficient to brush the cut surfaces of fresh fruit (such as apples or pears) using my pastry brush -- or -- put lemon juice in a sml plastic bag, add the fruit slices/wedges, shake to cover the cut surfaces w/juice & store in a container w/a snap-on lid till ready to serve.
Title: King Arthur: Coconut Raspberry Teacakes
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1/2 coconut milk powder
- 2 baking powder
- 1/2 salt
- 1 vanilla
- 4 egg
- 4 unbleached flour
- 1 cornstarch
- 1 1/2 flour
- 1/2 milk
- 1/2 light corn syrup
- 1 water
- 3/4 unsweetened coconut
- 2
Instructions:
1. Preheat oven to 350°F Lightly grease 12 muffin cups.
2. Beat together the butter, sugar, coconut milk powder, baking powder, salt, and flavorings until fluffy. Beat in the egg whites and egg a little at a time and scrape the bowl in between additions. Whisk the flour and starch together and add to the batter, alternating with the milk.
3. Put 1/4 cup of batter into each muffin cup and bake about 20-25 minutes.
4. Remove from oven and cool for 15 minutes before removing from pan.
5. Cool completely.
6. Warm the jam and syrup or water. Put the coconut in a shallow pan. Spread the jam thinly over the cakes and then roll in the coconut. Place on a baking sheet to allow the jam to set.
Title: German Chocolate Chip Pound Cake
Ingredients:
- 1 chocolate fudge instant pudding mix
- 1 sour cream
- 1 water
- 1/2 eggs
- 1/2 milk
- 4
- 1 1/2
- 1/2
- 2
Instructions:
1. Preheat oven to 350. Grease and flour Bundt cake pan.
2. Place all cake ingredients except chocolate chips in large mixing bowl. Beat as directed on the cake mix box.
3. Stir in chocolate chips.
4. Pour batter into prepared pan.
5. Bake for 58-62 minutes, or until cake tests done.
6. Remove and cool for 20 minutes, then run a long, sharp knife around the edge of the cake and turn it out onto a wire rack to cool for about 20 more minutes.
7. Place glaze ingredients in microwaveable glass measuring cup. Microwave on 50% power for 1 minute, then stir until chips are melted and the mixture is smooth.
8. Place cake on serving platter and spoon the warm glaze over it. Let sit for at least another 10 minutes before slicing.
Title: Schokoladenglasur (Dark Chocolate Frosting)
Ingredients:
- 4 dark chocolate
- 3 butter
- 2 1/4 powdered sugar
- 1/2 half-and-half
- 1 vanilla extract
Instructions:
1. Melt chocolate and butter over low heat stirring constantly.
2. When melted, remove from heat and stir in remaining ingredients.
3. Beat with mixer until of spreading consistency.
Title: Strawberry Jello Pound Cake
Ingredients:
- 1 eggs
- 4 vanilla extract
- 1/4 strawberry Jell-O gelatin dessert
- 1
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl and mix about 3 minutes.
3. Spray the pan(s) of your choice with non-stick cooking spray.
4. Pour batter into pan(s).
5. Bake at 350 until sticking a toothpick or wooden skewer in the center comes out clean. Length of time will vary according to the type of pan you are using, but mini cupcakes will typically require a minimum of 10 minutes, regular cupcakes a minimum of 20 minutes, and larger pans ranging from 30-45 minutes.
Title: Strawberry Rhubarb Cobbler
Ingredients:
- 4 rhubarb
- 4 strawberries
- 5 eggs
- 1 vanilla extract
- 1 1/2 sugar
- 1/2 all-purpose flour
- 1 cinnamon
- 1/2 nutmeg
- 3 cornstarch
- 1 1/2 flour
- 1 brown sugar
- 1 oatmeal
- 1 shortening
- margarine
Instructions:
1. Cut strawberries and chop rhubarb; set aside.
2. Mix together eggs and vanilla; whisk til combined. Sift together remaining ingredients and add to eggs mixture. Pour over fruit and stir. Place fruit mixture into a greased 9"x13" glass (very important!) baking dish.
3. In separate bowl, mix topping ingredients. Add shortening or margarine and cut through flour mixture. This will be chunky and sticky. Crumble evenly over top fruit filling.
4. Bake at 375 for around 50-55 minutes or until top is golden brown. Allow to cool for 30 minutes before serving. Enjoy with ice cream or whipped topping =).
Title: Sevian Payasam (Vermicelli Pudding)
Ingredients:
- 200 ghee
- 25 milk
- 1 1/2 sugar
- 100 cashew nuts
- 100 raisins
- 50 cardamom powder
- 5
Instructions:
1. Heat the ghee and fry the vermicelli until a golden brown.
2. Mix in the cashew nuts and the raisins.
3. Add milk and boil for 5 minutes.
4. Mix in the sugar and stir till the sugar is dissolved.
5. Stir in the cardamom powder and serve hot or warm.
Title: Mountain Dew Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 eggs
- 1 sugar
- 4 cornstarch
- 3/4 butter
- 1 coconut flakes
- 1
- 3
- 1/4
- 1
Instructions:
1. Mix the cake mix, pudding and the oil in a bowl. Add eggs, one at a time, beating well after each. Add the Mountain Dew.
2. Grease and flour 3 9" pans and pour the batter, baking at 325 degrees for 30 minutes.
3. While the cake is baking, mix and cook the first three icing ingredients, stirring until thick. Remove from heat and add butter and coconut flakes.
4. Ice while the mixture is still hot.
Title: Chocolate Chip Cookie Cake
Ingredients:
- 3/4 unsalted butter
- 3/4 dark brown sugar
- 1/4 sugar
- 1 egg
- 2 vanilla extract
- 2 all-purpose flour
- 2 cornstarch
- 1 baking soda
- 1/2 salt
- 1 1/4 butter
- 1/2 shortening
- 1/2 powdered sugar
- 4 vanilla extract
- 1 water
- 2 -3
Instructions:
1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. With the mixer on low speed, add flour, cornstarch, baking soda and salt.
4. Stir in chocolate chips. Dough will be thick.
5. Chill for at least 30 minutes or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
9. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.
10. Icing:
11. Beat the shortening and butter until smooth.
12. Slowly add 3 cups of powdered sugar. Mix until combined.
13. Mix in the vanilla extract and 1 tbsp water.
14. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
Title: No Bake Cookies
Ingredients:
- 8 unsalted butter
- 2 sugar
- 2/3 dates
- 1 vanilla essence
- 1 kosher salt
- 1/4 pecans
- 2 sweetened flaked coconut
- 1
- 3 -4
Instructions:
1. Combine the butter, egg yolks and sugar in a large saucepan.
2. Stir on medium flame until the butter melts.
3. Add the dates and continue cooking and stirring for about 5 minutes.
4. (Note: The dough will be difficult to stir, but do your best).
5. Remove from heat.
6. Stir in the vanilla essence, salt, puffed rice and pecans.
7. Roll the dough into bite-sized balls (about 1 inch in diameter).
8. Roll the balls in the shredded coconut to coat with the same.
9. Serve with a smile and enjoy!
Title: Alton Brown's Refrigerated Banana Pudding
Ingredients:
- 3/4 granulated sugar
- 3 cornstarch
- 1/4 kosher salt
- 2 eggs
- 1 unsalted butter
- 2 vanilla extract
- 3 bananas
- 1/2 fresh lemon juice
- 45 heavy whipping cream
- 4
- 3
- 1
Instructions:
1. Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
2. Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
3. Toss the banana slices with the lemon juice in a small bowl and set aside.
4. Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
5. Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
Title: Quickie Cream Puffs
Ingredients:
- 2 puff pastry
- 16 cream cheese
- 1 Cool Whip Topping
- 2 pudding
- 1 pure vanilla extract
- 1/2 pecan pieces
- 1
Instructions:
1. Carefully cut out round circles in the dough and bake according to package directions Take apart carefully.
2. Mix filling ingriendients well and make sandwiches with the dough.
3. Drizzle with Chocalote and nuts and chill.
Title: Black Forest Cherry Cake - Schwartzwalder Kirschtorte
Ingredients:
- 1 flour
- 1 baking powder
- 1/4 sugar
- 1 butter
- 1 water
- 5 eggs
- 2 sugar
- 4 vanilla extract
- 1/2 cinnamon
- 1/4 flour
- 1 cornstarch
- 1/4 baking powder
- 2/3 cocoa powder
- 4 cherries
- 1/2 sugar
- 3 cornstarch
- 24 sugar
- 1/2 water
- 3 gelatin
- 4 sugar
- 3 chocolate
- 5
- 4
- 2
- 3 1/2
- 1 2/3
- 1
Instructions:
1. Step 1:
2. Pour flour on work surface and sprinkle sugar and baking powder on top. Make a well and drop the vanilla extract and egg yolk. Slice butter thinly, add to the well, kneading into a smooth dough. Roll out to a 10" round and turn onto a greased and floured baking sheet. Prick with a fork and bake in a pre-heated oven at 400 for 10 minutes. Set aside to cool.
3. Step 2:
4. Beat egg yolks with warm water, almond and vanilla extracts, cinnamon, and sugar (keeping 2 tablespoons back for the egg whites) until creamy (about 5 minutes). Set aside. Beat egg whites with the 2 tablespoons of sugar until stiff. Sprinkle with the flour, cornstarch, baking powder, and cocoa until well mixed. Pour egg yolk mixture over it and fold into egg whites. Pour into a greased and floured springform pan (10x3). Bake at 375 for 25 minutes. Remove from oven and immediately invert onto a platter to cool.
5. Step 3:
6. Drain cherries, reserving the juice. Set aside 12 cherries for decorations. Measure 1 cup and 2 tablespoons of the juice (adding water if not enough) into a sauce pan and add sugar. Make a paste with the corn starch and 4 tablespoons of the cherry juice (taken from sauce pan). . Bring the juice in pan to a boil, stir in paste. Return to a boil, stirring constantly until thickened. Remove from the heat, stir in the cherries and Kirschwasser. Set aside to cool.
7. Step 4:
8. Bring sugar and water to a boil. Cook for 5 minutes. Remove from heat and stir in Kirschwasser. Place light cake on platter and drizzle with 3 tablespoons of Kirschwasser mixture. Cut cooled dark cake into 3 even layers, drizzle each with 3 tablespoons of Kirschwasser mixture and set aside. Place 2 1/2 tablespoons cold water into seperate suace pan, adding 1 envelope of gelatin. Heat just until gelatin is dissolved (can use double boiler), cool slightly. Beat in 1 1/2 cups of whipping cream with 2/3 cups of powdered sugar until fairly stiff. Sprinkle with gelatin water slowly, beating until stiff.
9. Assembly:
10. Place light cake on serving platter. Cover with one layer of dark cake, spread 1/2 of the cherry mixture over it. Cover it with 1/2 of the whipped cream. Place second layer of cake on top. Cover with the remaining cherry mixture and whipped cream. Place last layer of cake on top and refrigerate for 1 hour.
11. Place 2 1/2 tablespoons cold water into a saucepan; add the second envelope of gelatin. Stir mixture just until gelatin is dissolved, cool slightly. Beat 2 cups of whipping cream with 1 cup powdered sugar until fairly stiff. Add gelatin slowly, beaiting until stiff. Spread over top and sides of cake. Pipe rosettes or nests on top and place reserved cherries in each. Sprinkle top and sides with grated chocolate.
Title: Warm Nutty Caramel Brownies
Ingredients:
- 1 eggs
- 1 water
- 3 brown sugar
- 3/4 vanilla ice cream
- 1
- 5
Instructions:
1. Lightly grease an 11"x15" cookie sheet; heat oven to 375 degrees.
2. Chop 1 1/2 cups chocolate bits.
3. In a bowl combine the brownie mix, water, oil, eggs as directed on the box and 1/4 cup of the brown sugar; mix well.
4. Fold in chopped chocolate bits and pour batter into pan, spreading evenly.
5. Chop nuts and combine half of the nuts with the remaining 1/2 cup brown sugar; spread evenly over brownie batter.
6. Bake 20-25 min till pick comes out clean.
7. Meanwhile, cut 16 caramels (Rolos) into quarters.
8. Place remaining 1/2 cup chocolate bits in a microwave safe bowl and microwave on HIGH for 1 minute or till melted, stirring after each 20-second interval.
9. Spoon melted chocolate into a resealable baggie and set aside.
10. Remove brownies from oven and IMMEDIATELY press the remaining 24 caramels (Rollos) into brownies in four rows of six caramels each.
11. Sprinkle quartered caramels and remaining nuts over brownies.
12. Trim off a small corner of the chocolate-filled baggie and drizzle evenly over the brownies.
13. Cut into squares and serve with a scoop of vanilla ice cream if desired.
Title: Crazed Chocolate Biscuits
Ingredients:
- 125 dark chocolate
- 2/3 plain flour
- 1/4 cocoa powder
- 1 baking powder
- 1 salt
- 60 unsalted butter
- 3/4 light brown sugar
- 1 egg
- 1/2 vanilla extract
- 2 milk
- 1/2 caster sugar
- 1/2 icing sugar
Instructions:
1. Melt the chocolate in the microwave (750 power) on low, or in a basin over hot water. Stir until chocolate is melted, then cool.
2. Sift the flour, cocoa, salt and baking powder together.
3. Beat the butter and brown sugar together until light and fluffy. Add the egg and vanilla, and mix well. Mix in the cooled melted chocolate.
4. Reduce speed to low and add the flour mixture in two batches, alternating with the milk. Wrap the dough in cling wrap and refigerate until the dough is firm. (This will take at least 2 hours).
5. When about to bake, preheat the oven to 175c (fan forced 155c). Line the trays with baking paper.
6. Roll the dough into 2-5cm balls and roll in the caster sugar to coat then.
7. toss the balls in the icing sugar and place balls on the lined trays about 5cm apart.
8. Bake biscuits fior about 15 minutes or until the surfaces crack. Remove from oven and cool on tray.
Title: Thumbprint Cookies (savory Cheddar)
Ingredients:
- 1 1/2 white cheddar cheese
- 1/2 parmesan cheese
- 1/2 butter
- 1 pepper
- 1/4 all-purpose flour
- 1 pecans
- 1
Instructions:
1. In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth.
2. Add egg yolk and pepper; pulse until blended.
3. Add flour; pulse just until soft dough forms.
4. Place pecans on plate.
5. Place 1 cup water in bowl.
6. With hands, roll scant tablespoonfuls of dough into 1-inch balls.
7. Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
8. Place on ungreased baking sheet.
9. With thumb or finger, make indentation in center of each.
10. Refrigerate for 15 minutes.
11. Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.
12. Let cool on baking sheet.
13. (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Bake in 350°F oven for about 3 minutes to recrisp).
14. Fill indentations with hot pepper jelly.
Title: Great Great Grandma's Fresh Peach Cobbler
Ingredients:
- 4 -6 brown sugar
- 1 white sugar
- 1 egg
- 1 milk
- 1/2 vanilla
- 4 -5 butter
- 1 flour
- 1 baking powder
- 1 salt
Instructions:
1. Preheat oven to 350°F and butter a 9"X12" baking dish.
2. Peel and slice peaches and place in prepared dish.
3. Sprinkle the brown sugar evenly over the peaches.
4. Cream the butter (which should equal the size of your egg) with the white sugar.
5. Place your egg into a 1 cup measure and add enough milk to equal 1 cup.
6. Add the milk, egg, and vanilla to the creamed butter and sugar, stir to combine.
7. Add the dry ingredients and mix until blended.
8. Pour the batter over prepared peaches.
9. Bake for 1 hour @ 350°F.
Title: Kolachki, Kolacky, Kolachy, Kolace, Kolachi, Kolache, Kolachke,
Ingredients:
- 24 cream cheese
- 2 butter
- 8 flour
- 1/2 walnuts
- 1 1/2 honey
- 2/3 prunes
- 1 water
- 3 lemon zest
- 1/3 lemon juice
- 1 1/2 brown sugar
- 1/2 - 3/4 sugar
- 1 cinnamon
- 1 vanilla
- 16 cream cheese
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 crushed pineapple
- 2 cornstarch
- 1 salt
- 1 sweet cherries
- 1/4 walnuts
- 1/4 milk
- 1/4 poppy seed
- 2 sugar
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. COOKIE DOUGH_____________ Allow cream cheese and butter to soften to room temperature Mix till well Blended.
3. Add Flour a little at a time and mix in till well blended.
4. Divide into balls. one ball for each filling you will make and wrap and refrigerate for at least 4 hours or overnight.
5. Using one ball at a time, Roll out square about 1/8 inch thick on board sprinkled with flour or confectioners sugar or a combination. You can cut the dough into 2 inch squares and place a little filling on each square and fold the dough over. As a time saver, I place a little filling in a line across the bottom of the dough and roll till filling is covered. Should be about 1/2 inch in diameter (or a little more).
6. With a knife, cut through the dough at that point and cut the roll into 1 1/2 to 2 inch pieces. Then place a little filling in a line across what is now the bottom and repeat steps.
7. Place on ungreased cookie sheet and bake for about 20 minutes.
8. (I found that they were better if I turned them over after about 10 minutes) Check them at 10 and see how they are doing on the bottom.
9. Cool for a couple of minutes then place on wire rack to cool.
10. FILLING A (walnut) Mix ingredients until blended.
11. FILLING B (Lekvar) Simmer ingredients (except brown sugar) covered for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary remove from heat and mash Stir in brown sugar will keep in refrigerator for a long time in a covered jar Lekvar can be purchased in the Jewish section of grocery store already made.
12. FILLING C (Apricot or Peach) Place fruit in medium saucepan and cover with water until about an inch over the fruit bring to boil and reduce to simmer for 35- 45 minutes until very tender mash until fruit is smooth Add cinnamon and vanilla add 1/2 cup sugar to taste-- and more if desired.
13. FILLING D (Cream Cheese). Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended.
14. FILLING E (Pineapple). Combine, Cook until thick, cool.
15. FILLING F (Cherry-Choc-nut). Chop cherries in food processor until finely chopped. Add remaining ingredients and blend well.
16. FILLING G (poppyseed) -- Mix together and set aside till milk is absorbed and mixture is cooled.
Title: Key West Key Lime Cake
Ingredients:
- 1 water
- 1/2 key lime juice
- 1/2 lime juice
- 2 limes, zest of
- 1 lime, zest of
- 1/2 canola oil
- 4 eggs
- 1/4 butter
- 1 cream cheese
- 1 vanilla extract
- 4 confectioners' sugar
- 1 -2 milk
- 1 limes, zest of
- lime, zest of
Instructions:
1. Preheat oven to 325°.
2. Spray a 9 x 13-inch baking pan with non-stick cooking spray or grease and flour lightly.
3. In a large mixing bowl, add the cake mix, water, lime juice, lime zest, jello, vegetable oil and eggs.
4. With an electric mixer, blend ingredients together until well combined, about 3 minutes.
5. Pour into prepared pan and bake in preheated oven for 30 to 35 minutes or until a toothpick inserted off center comes out clean.
6. For the frosting, combine the butter, cream cheese and vanilla with electric mixer.
7. Add confectioners sugar and blend until smooth and creamy.
8. Add milk to reach the desired spreading consistency.
9. Spread frosting over cooled cake and garnish with lime zest.
Title: Napoleon's Hat Cookies (Napoleonshatte)
Ingredients:
- 1 all-purpose flour
- 2/3 icing sugar
- 3 1/2 butter
- 1 cold water
- 1 marzipan
- 1/2 bittersweet chocolate
- 1/2
Instructions:
1. Mix together flour and shifted icing sugar.
2. Cut the butter in small pices and cut it into the flour/sugar mix until the texture is coarse.
3. Add the egg yolk and water and quickly work the dough together.
4. Place the dough in the fridge for at least 30 minute.
5. Roll the marzipan into 40 small balls, set aside.
6. Heat oven to 400°F.
7. Roll out the cold dough on a workspace dusted with flour until the dough is very thin (0.1 inch). It should be as thin as possible without breaking.
8. Use a cup or round cookie cutter with 2 inch diameter and cut out 40 round cookies. Gather and roll out cookie dough repeatedly as you go along to use up all dough.
9. Place one marzipan roll in the middle of each round cookie.
10. Gather the round cookie dough with three fingers and press around the marzipan ball; the form of the cookie should now look like Napoleon's hat (3 flaps sticking out).
11. Place the 'hats' on baking sheets lined with parchment paper and bake for 8 min until sligtly golden.
12. Let cool.
13. Melt chocolate over a double boiler and dip the three flaps of the hat in the chocolate.
14. Cool and enjoy!
Title: Wonderful Angel Food Cake
Ingredients:
- 1 cake flour
- 1 1/2 white sugar
- 1 3/4 salt
- 3/4 cream of tartar
- 1 1/2
- 1 1/2 - 2
Instructions:
1. Set oven to 325 degrees.
2. Prepare an angel food cake pan (ungreased).
3. Fift flour and 3/4 cups sugar 4-5 times (this is important!).
4. Beat egg whites with salt until stiff.
5. Add in the cream of tartar and almond extract; beat again.
6. Add in remining sugar (1 tablespoon at a time).
7. Add in almond extract.
8. Sift or spoon flour mixture over top (a small amount at a time); fold (DO NOT BEAT!) in lightly.
9. Pour into ungreased angel food cake pan.
10. Bake for 1 hour (my cake has even been done in 40 minutes in my air-convection oven).