lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut-Peanut Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1 fine salt
- 3/4 unsalted butter
- 3/4 light brown sugar
- 1 egg
- 1 sweetened coconut
- 1 old fashioned oats
- 3/4 unsalted peanuts
Instructions:
1. Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.)
2. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
3. Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes.
4. Using a tablespoon-sized ice cream scoop, scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.
5. Cool cookies in the pans for a couple minutes.
Title: Fig Mousse
Ingredients:
- 1 sour cream
- 2 1/2 figs
- 1 lemon zest
- 3 rum
- 1 confectioners' sugar
- heavy cream
Instructions:
1. Stir sour cream, figs, lemon zest and liquor together.
2. Sweeten to taste with confectioner's sugar.
3. Chill thoroughly.
4. Whip cream to stiff peaks and add confectioner's sugar to taste.
5. Gently fold the fig mixture in by quarter measures until completely blended.
6. Serve immediately for mousse OR pack into a mold and freeze for frozen mousse.
Title: Cherry Strudel
Ingredients:
- 1 vanilla extract
- 1/2 ground allspice
- 1/4 ground cinnamon
- 1/4 puff pastry sheets
- 2 margarine
- 2 powdered sugar
- 1
Instructions:
1. In a medium bowl, mix cherries, vanilla, allspice, and cinnamon. Set aside.
2. Unfold one pastry sheet and smooth out with wet fingertips. Brush top with 1/4 of melted margarine.
3. Spread 1/2 of filling along a short side of pastry sheet. Slowly roll up from short side, jelly-roll style; fold ends under.
4. Place strudel, seam side down, on non-stick baking sheet. Brush with 1/4 of melted margarine.
5. Repeat using other pastry sheet, remaining cherry mixture, and margarine.
6. Bake 15-20 minute at 400 degrees until golden.
7. Set baking sheet on wire rack to cool 15 minute.
8. Transfer strudels to serving platter to cut and serve.
9. Sprinkle with powdered sugar.
Title: Scandinavian Style Almond Paste
Ingredients:
- 2 sugar
- 1/2 butter
- 2
- 1/4
Instructions:
1. If you're using blanched almonds, you can skip this step. But the almonds have to be skinless for this to work or else the skin bits make it all gross and I'd rather pay $4 for a large bag of skinned almonds than $9 for blanched when I can do it myself. Anyway, blanch your almonds by placing them in warm water for 15-30 seconds so all the skin peels off.
2. Pulverize the almonds in a food processor.
3. Add the sugar, butter, and almond (or vanilla) extract. Keep mixing until smooth and perfectly melded.
4. Store in a glass jar or strong airtight plastic container, you can keep it at room temperature for up to 5 days and freeze for about 2-3 months. (Providing it won't magically disappear when you and your friends taste it! lol) Yields about 2 cups.
5. When you want to unfreeze it-- DO NOT microwave, transfer it to the fridge to thaw for a couple hours.
Title: Honey-Lemon Angel Cake
Ingredients:
- 8 cream cheese
- 2/3 lemon yogurt
- 1 honey
- 1 coconut
- 1/3 pecans
- 3 walnuts
Instructions:
1. In a mixer bowl beat the cream cheese with an electric mixer till fluffy. Beat in the lemon yogurt and honey till mixture is just combined. Using a serrated knife, slice the angel cake in half horizontally. Spread half the beaten yogurt mixture atop bottom layer. Top with the remaining cake layer. Spread remaining yogurt mixture atop cake.
2. Sprinkle cake with the toasted coconut and chopped pecans or walnuts. Chill the prepared cake up to 1 hour before serving. Store any remaining cake, covered, in the fridge.
Title: Cookie Icing/Frosting That Hardens
Ingredients:
- 2 confectioners' sugar
- 1 low-fat milk
- 1 corn syrup
- 1/2 vanilla
- 1/4
Instructions:
1. VERY IMPORTANT; the confectioners sugar must be sifted before using.
2. In a bowl beat the sifted confectioners sugar with milk until smooth.
3. Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
4. Divide into as many separate bowls as desired.
5. Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
6. Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
7. Place cookies on waxed paper to dry.
Title: Chocolate Fruit Cup With Honey-Lemon Cream
Ingredients:
- 1 light cream cheese
- 8 Cool Whip Lite
- 8 confectioners' sugar
- 1/4 honey
- 1
Instructions:
1. Melt chocolate in microwave on the defrost setting, or in double-boiler.
2. Melted chocolate needs to be deep enough to fully dip muffin papers into.
3. It's easiest to work with the muffin papers if you work with them in a stack of 10 or 15, this gives the outside paper strength so you can handle it.
4. Hold the stack of muffin papers at arms length to the cooking spray, and finely mist the outside of the outer paper with spray.
5. Dip muffin paper stack into chocolate all the way up to the edge.
6. Pull out of chocolate carefully using tongs or tweezers and place carefully on waxed paper.
7. Repeat for all 8 chocolate cups.
8. Refrigerate chocolate cups for 5 minutes, and repeat dipping, and then refrigerate for 5 more minutes.
9. If you can see any of the paper through the chocolate, you need to dip again, but two times is optimal -- you don't want it to be too thick.
10. When chocolate is hardened, carefully peel off paper.
11. Keep chocolate cups in refrigerator until you are ready to fill them.
12. Whip cream cheese till smooth.
13. Add Cool Whip, sugar, limoncello and honey to cream cheese and mix until combined and smooth.
14. Put whipped topping in a ziplock bag and cut the corner of the bag off.
15. Drop a couple pieces of fruit in the bottom of each cup, then squeeze the topping out over the fruit.
16. Top with more fruit.
17. Refrigerate until ready to serve.
Title: Not Your Mama's Rice Krispies Treats
Ingredients:
- 5 coconut
- 1 butter
- 3/4 margarine
- 6 almond paste
- 8 mini marshmallows
- 4 butter
- margarine
Instructions:
1. Butter 9x9-inch baking pan (bottom and sides) and set aside.
2. Put Rice Krispies, toasted coconut and Hersey's bits in a large bowl; stir to combine.
3. In a large non-stick pan, melt 6 oz butter over low heat. Add almond paste and marshmallows.
4. Continue to cook over low heat until all ingredients are melted and smooth (about 5 minutes).
5. Immediately pour over Rice Krispies mixture and stir to combine well.
6. Press into prepared pan (I just use my hand placed inside a baggie that I've sprayed with Pam).
7. Cool. Cut into squares.
Title: Amazing Low Carb Waffles
Ingredients:
- 3 butter
- 2 eggs
- 1 salt
- 1 baking powder
- 50 cream cheese
- 50 artificial sweetener
- 250
- 2
Instructions:
1. Take the cream cheese and add the sweetener to your liking. I used about 2 tablespoons. The sweeter you make the cheese, the sweeter your waffle will be.
2. Mix in the melted butter and whisk until smooth.
3. Add the eggs and mix well.
4. Then you add both flours and the baking powder with the salt.
5. Grease your waffle iron with some left-over melted butter but not too much. Then bake your waffles. Spread out the batter to make sure the entire area is covered. The waffles need to bake longer than regular waffles do so have patience and check once in a while to see if they are done. I have quite a bad waffle iron so mine didn't cook regularly on both sides, but they are still so yummy! Also be careful when you take them out. The waffles are very fragile when hot. Especially when they are under-cooked.
6. Transfer the waffles to a plate and let cool.
Title: Old Fashioned Pear Spice Cake [with Cream Cheese Frosting]
Ingredients:
- 1 1/2 sugar
- 1 1/2 baking powder
- 2 baking soda
- 2 cinnamon
- 2 ground ginger
- 1/2 salt
- 1/2 all-purpose flour
- 2 eggs
- 4 pears
- 3 walnuts
- 1/2 butter
- 1/4 margarine
- 1 cream cheese
- 1 vanilla
- 2 1/2 powdered sugar
Instructions:
1. In the large bowl of an electric mixture, combine sugar, oil, baking powder, baking soda, cinnamon, ginger salt and flour.
2. Mix to blend; then beat at medium-high speed for 5 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. Using a rubber spatula, fold pears and nuts into batter.
5. Spread in an ungreased 9 by 13 inch baking pan.
6. Bake in a 350 oven until a wooden pick inserted in center comes out clean. (50-55 minutes).
7. Let cool in pan on a wire rack.
8. Meanwhile, prepare Cream Cheese Frosting.
9. For frosting:
10. Beat [butter, cream cheese and vanilla] until fluffy.
11. Gradually beat in powdered sugar until frosting is of good spreading consistency.
12. Spread frosting over cool cake.
Title: Pineapple Custard Bread Pudding
Ingredients:
- 8 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 ground cinnamon
- 2 eggs
- 1 crushed pineapple
- 2 1/2
- 6
Instructions:
1. Beat margarine, sugars and cinnamon in a large bowl until fluffy.
2. Beat in eggs.
3. Mix in pineapple and bread cubes.
4. Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 ½ hours.
5. Serve warm; sprinkle each serving with macadamia nuts.
Title: Cherry Creme Puff Wontons
Ingredients:
- 1 whole wheat flour
- 1 - 17 1/3 puff pastry sheet
- 1 cherries
- 1/2 heavy whipping cream
- 1 mascarpone cheese
- 1 cinnamon
- 1/2 nutmeg
- 1/8 sugar
- 2 pecan pieces
- 1/2 graham cracker
- 1/4
Instructions:
1. NOTE: You will need a non-stick mini muffin pan.
2. Preheat oven to 400 degrees F.
3. Spread a little of the flour onto some wax paper and unfold one of the puff pastry sheets onto it. Roll the dough with a floured rolling pin until it is 12X12 inches.
4. Using a knife, cut the pastry dough into 24 squares. Repeat this process with the other sheet of puff pastry for a total of 48 squares.
5. Shape a square of puff pastry into each muffin tin slot and then place a cherry into the bottom of each. Careful to not let any puff pastry square touch another and keep the tops open for filling.
6. In a large bowl, using electric beaters; whip the heavy whipping cream and then add the mascarpone cheese in chunks and whip to blend completely.
7. In a little bowl; mix the strong coffee with the cinnamon, nutmeg, and sugar until it forms a paste. Add to the mascarpone mix and blend well.
8. With a spoon, stir in 1/4 cup pecan chips reserving the other 1/4 cup for garnish. Stir in the graham cracker crumbs. Place mascarpone mix in the fridge until ready to use.
9. Bake the puff pastry squares with cherries for 13 minutes or until golden brown.
10. Use a fork to gently remove puff pastry wontons from the muffin pan to a serving plate. (they will come right out, the fork is to keep from burning your fingers).
11. Allow the puff pastry wontons to cool for 10 minutes.
12. Place a heaping teaspoon of the mascarpone filling over each cherry. Sprinkle each wonton with a bit of the reserved pecan bits then serve!
Title: Chocolate Mousse Phyllo Cups
Ingredients:
- 6 phyllo dough
- 1/2 blueberries
- 1/2 strawberry
- 2 vanilla extract
- 1 blackberry
- 1
Instructions:
1. Heat oven to 350ºF.
2. Lightly coat one sheet of phyllo dough with cooking spray. Lay second sheet of phyllo dough on first; coat with cooking spray. Lay third sheet of phyllo dough on second; coat with cooking spray. Cut into 12 squares.
3. Fit squares into each of 12 muffin tins. Repeat with 3 more sheets of phyllo dough, fitting squares over existing squares in muffin tin so cups are formed.
4. Bake until golden, about 25 minutes. Cool on rack.
5. While cups are baking, combine cocoa, extract and syrup until smooth; fold in whipped topping. Divide among phyllo cups. Combine berries and top each cup with 1/4 cup of berries.
Title: Fruit Topped Almond Cream
Ingredients:
- 1 French vanilla instant pudding
- 2 1/2 milk
- 1
- 1/2 - 3/4
- 3
Instructions:
1. In a large mixing bowl, combine pudding mix and milk.
2. Beat on low speed for 2 minutes; set aside.
3. In a small mixing bowl, beat cream and extract until stiff peaks form.
4. Fold into pudding.
5. Spoon into a shallow 2 quart serving dish.
6. Chill. Top with fruit just before serving.
Title: Cherry and Apple Slab Pie
Ingredients:
- 1 cherry pie filling
- 1 sugar
- 1 all-purpose flour
- 1/3 butter
- 1/3 brown sugar
- 3 light corn syrup
- 2 dark corn syrup
- 1/4 butter
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Stack pie crusts on top of each other and roll into a 16x12 inch rectangle.
3. Fit crust into a 13x9 pan, pressing dough up sides of the pan.
4. Pour 1 can pie filling on one half of crust; repeat with remaining can to completely cover crust; set aside.
5. Mix sugar and flour in medium bowl, cut in butter until mixture resembles coarse meal.
6. Sprinkle evenly over pie.
7. Bake for 45-55 minutes until crust and crumb are lightly browned.
8. Remove from oven and place on wire rack.
9. Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie.
10. Cool 45 minutes before serving.
11. Serve by cutting pie in half lengthwise.
12. Makes 4 equal crosswise cuts to create 8 rectangles.
13. Slice each rectangle diagonally.
14. Serve with ice cream, if desired.
15. You can use any combination of pie filling flavors.
Title: Tomato Soup Cake
Ingredients:
- 1 sugar
- 1/3 shortening
- 1 baking soda
- 1 flour
- 1 1/2 cinnamon
- 1 ground cloves
- 1/2 raisins
- 1/2
Instructions:
1. Cream Sugar and Shortening.
2. Dissolve Soda in Soup and Combine with all other ingredients.
3. Pour into a lightly greased and floured 9 X 13 cake pan.
4. Bake Times 325°F for 1 hour.
Title: Chocolate Peanut Butter Frosting
Ingredients:
- 1/2 butter
- 6 margarine
- 1/4 half-and-half cream
- 4 1/4 cocoa powder
- 1 icing sugar
- 1/4 vanilla
- 1/2 peanut butter
- peanuts
Instructions:
1. In a medium saucepan, combine the half and half cream and the cocoa powder; bring to a light boil, stirring constantly.
2. Remove from the heat.
3. Add in the remaining ingredients; beat at medium speed.
Title: Best-In-The-West Berry Cobbler
Ingredients:
- 2 -3 berries
- 3 shortening
- 1 1/4 sugar
- 1 flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 1 cornstarch
- 1 boiling water
Instructions:
1. Spread berries in a greased 8 inch square pan.
2. Cream shortening and 3/4 cup sugar well.
3. Sift flour, baking powder, and salt together.
4. Add alternately with milk to creamed mixture. Batter will be thick.
5. Spread batter over berries.
6. Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar.
7. Pour boiling water over all. Do not mix.
8. Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).
Title: Chocolate Mocha Cake (Paula Deen)
Ingredients:
- 2 sugar
- 1 1/2 cake flour
- 1 cake flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 half-and-half
- 1 eggs
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
2. In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
3. Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
4. Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.
Title: Chewy Chocolate Meringue Cookies
Ingredients:
- 1 salt
- 2 powdered sugar
- 1 vanilla extract
- 3/4 white vinegar
- 1/2 pecans
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350 degrees F. Line cookie sheets without sides with parchment paper.
2. Melt 1 cup (6 oz.) of the chocolate chips in the top of a double boiler over hot, not boiling, water being careful not to get any steam in the chocolate. Or melt chocolate in the microwave, following the manufacturer's directions. Remove from heat and cool.
3. Beat egg whites until frothy. Add salt and sugar while continuing to beat. Beat until stiff peaks form. Beat in vanilla and vinegar. Fold in the melted chocolate which has cooled, the chopped pecans and remaining chocolate chips. Do not worry about any white streaks which remain as these add visual interest.
4. Drop by teaspoonfuls onto prepared cookie sheet. These cookies do not spread, so you may space them rather closely together. Bake 10-12 minutes in preheated oven until crunchy and dry outside but still soft and chewy inside. Remove immediately.
Title: Apple Apple Cake
Ingredients:
- 2 whole wheat flour
- 3 eggs
- 3/4 turbinado sugar
- 1/4 coconut oil
- 5 golden delicious apples
- 3 bananas
- 2 baking powder
- 2 ground cinnamon
- 2 ground allspice
- 1/4 ground cloves
- 1/4 ground ginger
- 1/3 vanilla
- 1/4 walnuts
- 1/4 dried cranberries
- golden raisin
Instructions:
1. Preheat oven to 350 degrees. Beat together eggs, sugar, oil, and vanilla until creamy.
2. In a separate bowl mix the flour, baking powder and remaining spices.
3. In another bowl mush the bananas until creamy.
4. Add the bananas to the egg mixture and beat well. Then add the flour mixture and beat well. Then add the raisins, walnuts and cranberries and mix again.
5. Finally add the apple chunks and mix with a spatula. The end mix will look like chunks of apple covered with cake batter. Do not get discouraged, pour on an oiled and floured baking dish and pat down mix with a spatula, filling in gaps as you go. I made a grid pattern with sesame seeds and sprinkled some black seeds in the voids. I sprinkled the cake with Turbinado sugar to give it a rich fancy finish. Bake for 1 hour depending on your oven.
Title: Barbara's Best Fruit Cake
Ingredients:
- 2 dates
- 2 pecans
- 2 coconut
- 1
- 1/2
Instructions:
1. In a very large bowl, combine all ingredients. You will need to mix with your hands. This will take some time to do so.
2. Line tube pan with parchment paper.
3. Spoon mixture into tube pan and press down slightly.
4. Bake at 300 degrees for 1 hour and 15 minutes. As ovens vary, check cake by inserting toothpick in center. It will come out clean when done.
5. I have also made this fruitcake using 2 loaf pans. Either way, it comes out beautifully. Enjoy!
Title: Chocolate Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1/4 salt
- 1 all-purpose flour
- 3 eggs
- 4 cream cheese
- 2 sugar
- 1 strawberries
- 2
- 3
Instructions:
1. In a heavy saucepan over medium heat, bring water, butter and salt to a boil Add flour and cocoa all at once, stir until a smooth ball forms.
2. Remove from the heat, let stand 5 minutes.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat until smooth and shiny.
5. Drop by heaping tablespoonfuls 3 inch apart onto greased baking sheets.
6. Bake at 400 degrees for 30-35 minutes or until set and and brown.
7. Remove to wire racks.
8. Immediately split puffs oven, remove and discard soft dough from inside.
9. Cool puffs completely.
10. In a medium mixing bowl, beat the cream cheese and sugar until fluffy.
11. Fold in whipped cream and strawberries Fill bottom halfs of puffs.
12. Replace tops and serve immediately.
Title: Devil Dog Cake
Ingredients:
- 2 all-purpose flour
- 3/4 baking soda
- 1 1/4 salt
- 3/4 unsalted butter
- 1 dark brown sugar
- 1 1/2 eggs
- 2 pure vanilla extract
- 1 water
- 1 1/3 sugar
- 2 light corn syrup
- 1/2 water
- 1/4 pure vanilla extract
- 2
- 1
Instructions:
1. To make cake:.
2. Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch square cake pan (2 inches deep).
3. Whisk together flour, cocoa powder, baking soda, and salt.
4. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla.
5. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
6. Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
7. Cool in pan on a rack 1 hour.
8. Transfer cake to a cake plate.
9. Make frosting:.
10. Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.
11. Remove bowl from heat and continue to beat until slightly cooled.
12. Mound frosting on top of cake.
13. Dust with additional cocoa powder.
14. Cooks' notes:.
15. Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
16. The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.
Title: Strawberry Pavlova
Ingredients:
- 3 cream of tartar
- 1 granulated sugar
- 3/4 vanilla
- 1 strawberries
- 2
- 4
Instructions:
1. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until glossy peaks form. Beat in vanilla.
2. On foil-lined baking sheet, spread meringue into a 10-inch circle, pushing up edges to form a slight ridge.
3. Bake in a 275-degree oven for 1 1/2 hours or until firm to the touch. Turn off oven and leave meringue in oven to dry. Remove foil, and let cool. Place on serving platter.
4. Slice the strawberries. Just before serving, spread whipped cream over meringue and cover with fruit. Cut into wedges.
Title: Chocolate-Dipped Fortune Cookies
Ingredients:
- 1 shortening
- 1/2
- 1
Instructions:
1. In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
2. Add shortening; stir until blended.
3. Dip the purchased fortune cookies half-way in the chocolate and place on waxed paper to cool.