lumicero/recipes-ing2inst huggingface dataset:
Title: Philadelphia Cream Cheese Sugar Cookies
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 powdered sugar
- 3/4 butter
- 1/2 vanilla
- 2 flour
- 1/2 baking soda
Instructions:
1. PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
2. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.
Title: Wild Huckleberry Souffles
Ingredients:
- 1 1/4 sugar
- 7 1/2 salt
- 1/4 butter
- 5 all-purpose flour
- 2/3 eggs
- 5 Chambord raspberry liquor
- 1/4 huckleberries
- 1 3/4 powdered sugar
- 1 1/2 heavy whipping cream
- 1/2 sugar
- 4 vanilla bean
- 5
- 1
Instructions:
1. Preheat oven to 375 degrees. Butter ten 3/4-cup ramekins; dust with sugar. Bring milk, 2 1/2 tablespoons sugar, and salt to boil in small saucepan, stirring to dissolve sugar; remove from heat.
2. Melt butter in heavy medium saucepan. Add flour; stir 1 minute. Whisk in milk mixture. Cook over low heat until mixture thickens and comes to a boil, whisking until smooth. Whisk in egg yolks and Chambord. Transfer to a large bowl.
3. Using electric mixer with clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add remaining 5 tablespoons sugar, beating until soft peaks form. Fold egg whites and 1 cup berries into milk mixture. Divide remaining 3/4 cup berries among ramekins. Spoon souffle batter over, dividing evenly. Place ramekins in a large roasting pan. Add enough water to pan to come halfway up the sides of the ramekins.
4. Bake souffles until puffed and gently set in centers, about 20 minutes. Sift powdered sugar over and serve with Vanilla Cream Sauce.
5. To make the Vanilla Cream Sauce: Whisk cream, milk, yolks, and sugar to blend in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until custard is thick enoght to coat spoon and an instant read thermometer reads 175-180 degrees, about 8 minutes (do not boil). Pour into medium bowl, cover and chill. Can be made one day ahead. Keep chilled. Remove bean before serving.
Title: Peach Pudding
Ingredients:
- 2 cornstarch
- 1/4 brown sugar
- 4 butter
- 1 lemon juice
- 1 granulated sugar
- 1 all-purpose flour
- 1 baking powder
- 1 eggs
- 3 milk
- 3 vanilla
- 1/2 butter
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Butter 9x13 baking pan.
3. In a large saucepan, mix the cornstarch, brown sugar and peaches. Cook and stir until thick.
4. Add 1 tablespoon butter and lemon juce.
5. Spread in buttered baking pan.
6. In a large mixing bowl combine granulated sugar, flour and baking powder.
7. In another bowl, beat eggs lightly with butter, milk and vanilla.
8. Add dry ingredients and stir to mix.
9. Spread over peach mixture.
10. Bake 30 minutes.
Title: Pineapple Upside-Down Cake
Ingredients:
- 5 margarine
- 3/4 dark brown sugar
- 1/4 pineapple rings
- 1 maraschino cherry
- 1/4 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1/2 sugar
- 1/2 soymilk
- 1/2 margarine
- 1/4 vanilla extract
- 4
- 6
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Lightly spray a 9x13" cake pan with non stick cooking spray.
3. Mix the 5 tbsp of melted margarine, brown sugar and 1/4 cup pineapple juice and stir until sugar is disolved.
4. Place this into bottom of cake pan and arrange pineapple rings on top. You can be fancy and cute, but I always end up having to cut at leat two of the rings in half to fit them all.
5. (Add cherries in middle of rings, if using).
6. In a bowl, sift together the flour, baking powder, then add the sugar and salt and lightly mix to combine.
7. In a large measuring cup, lightly wisk together the remaining 1/2 cup pineapple juice, milk, yogurt, vanilla, and 4 tbsp of melted margarine.
8. Create a well in the center of the dry ingredients and add the liquid.
9. Stir to combine, but do not overmix.
10. Pour cake batter overtop the brown sugar and pineapple. It will seem very wet, but will fill in nicely when baked.
11. I usually take a rubber spatula and gently smoothe the batter to reach towards the corners of the pan. The batter won't completely fill the pan, but when it bakes, it fills inches.
12. Bake for 30 minutes or until toothpick inserted in center comes out clean.
13. Cool cake in pan for at least 10 minutes, then cover pan tightly with serving dish and invert cake to show off the pretty pineapple topping!
Title: Strawberry Daiquiri Cake
Ingredients:
- 1 water
- 3 Cool Whip
- 1/3 frozen strawberries
- 1 1/3
- 1
- 16
Instructions:
1. Bake cake mix per box instructons and let cool.
2. Punch holes throughout the cake using a straw and pour the strawberry colada mix throughout the cake.
3. Put cake in the refrigerator until it gets cold.
4. Once cake is cold or you are ready to serve, spread the strawberries over the top of the cake.
5. Spread the Cool Whip over the strawberries and serve.
6. You can substitute frozen strawberries for fresh it you like. Fresh strawberries also can be used to add finishing touches to the top of the cake.
Title: Chocolate-Filled Biscotti
Ingredients:
- 4 flour
- 1 baking powder
- 1 salt
- 1 butter
- 6 cream cheese
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 sweetened condensed milk
- 8 bittersweet chocolate
- 1 walnuts
- confectioners' sugar
Instructions:
1. For cream cheese filling dough: In medium bowl, combine flour, baking powder and salt.
2. In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add the sugars and beat 3 minutes or until light and creamy.
3. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended.
4. Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 8 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
5. When ready to roll out dough, prepare chocolate filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts; stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature, about 30 minutes.
6. Preheat oven to 350 degrees. Grease 2 large cookie sheets.
7. Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper, with floured rolling pin, roll dough into 10-inch by 6-inch rectangle. Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap).
8. Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.
9. Bake logs 20-22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
10. While logs bake, repeat with remaining dough and filling.
11. Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature for up to 2 weeks or in freezer up to 3 months.
12. To serve, sprinkle logs with confectioners' sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen, thaw completely at room temperature before sprinkling with sugar and slicing).
Title: Date Cake
Ingredients:
- 1 1/2 dates
- 1 1/2 baking soda
- 1 1/2 boiling water
- 3/4 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/3 butter
- 1 brown sugar
- 3 coconut
- 1
Instructions:
1. Put the dates into a small bowl.
2. Add the baking soda and pour the boiling water over top.
3. Cool.
4. Meanwhile, cream the butter and both sugars in a large bowl.
5. Beat in the eggs and vanilla.
6. Stir the flour, baking powder and salt together.
7. Add the flour mixture in 3 parts alternately with the date mixture in 2 parts beginning and ending with the flour.
8. Turn into a greased 9" x 13" pan.
9. Bake in a 325 degree F oven for 40 to 50 minutes until an inserted wooden pick come out clean.
10. To make the topping, measure the butter, brown sugar and cream into a saucepan.
11. Heat and stir until it comes to a full rolling boil.
12. Remove from heat.
13. Add the coconut.
14. Spoon over the cake as soon as it is done.
15. Broil until golden brown, 2 to 3 minutes.
Title: Cranberry Pistachio Shortbread
Ingredients:
- 2 1/3 all-purpose flour
- 1/2 cinnamon
- 1/2 kosher salt
- 1 butter
- 2/3 granulated sugar
- 1 lemon zest
- 1 pure vanilla extract
- 1 pistachios
- 1 dried cranberries
Instructions:
1. In a large bowl whisk the flour with the salt and cinnamon.
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 – 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.).
3. Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.).
4. Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
5. Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
6. Bake for about 15 – 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
7. Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.
Title: Westfälische Götterspeise (Westfalian Ambrosia)
Ingredients:
- 1 sour cherry
- 1 sugar
- 2 cognac
- 1/2 lemon peel
- 2 Quark
- 1/2 sour cream
- 3 -4 hazelnuts
- 2 sugar
- 2 vanilla extract
- 2 chocolate
- 2 cherries
- 2 hazelnuts
- 4
Instructions:
1. Put cherries, sugar and lemon peel into pot, bring to a single boil and cook over low heat for 5 minutes.
2. Take from heat, let cool slightly and add cognac. Divide cherries and fluid into 4 serving glasses. Pack the cherries, so that they make a dense layer. Cover with cling film and put into the fridge.
3. Toast the pumpernickel in the oven until it completely dry and slightly roasted. Take out of the oven and let cool completely. Chop the pumpernickel finely (I use the food processor). Add the very coarsely chopped hazel nuts and set aside.
4. In a bowl mix quark, sour cream, sugar and vanilla extract until smooth.
5. Chop the meringue very coarsely and add to the quark mixture. Mix carefully with a spoon.
6. Add the pumpernickel mixture and mix with a spoon.
7. Beat the whipping cream until stiff. Add to the quark mixture and fold in carefully. Do not overmix it.
8. Divide quark mixture into the four serving glasses, cover again and chill it for about 2 hours in the fridge.
9. To serve: take out of the fridge, sprinkle with some chocolate, add a few hazel nuts and a cherry.
10. NOTE on serving: you can premix the cherry layer with the cream layer. It looks not as fancy as the layered serving, but it taste as good as the layered one.
11. NOTE: you can store this dessert for one day in the fridge. It is even better the next day.
12. NOTE: you can use preserved cherries. But then don't cook the cherries. Cook only the fluid as described above. To thicken the fluid you can add cornstarch. Dilute 1 tsp in a bit of cold water and then add this mixture to the cooking fluid.
13. NOTE on meringue: you can sub the meringue here by "dry" cookies or butter cookies.
Title: Heavenly Honey and Apricot Almond Cake
Ingredients:
- 1 1/2 apricots
- 1 honey
- 1/3 vanilla
- 1 flour
- 2 honey
- 1 arrowroot
- 1/2 water
- 3 flour
- 1 whole wheat flour
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 1
- 3
- 1/2
- 1/8
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
3. Make fruit layer for the cake by mixing together the first 4 ingredients.
4. Then sprinkle the flour over the fruit and stir a few times to blend.
5. In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
6. In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
7. Sift flour mixture into the honey mixture and stir to blend.
8. Pour slightly less than half of the batter into the prepared pan and spread it evenly.
9. Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
10. Bake for 30 minutes.
11. Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
12. Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
13. Cool cake completely before slicing.
Title: Tortilla Peach Cobbler
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 16 candied ginger
- 1 white flour tortillas
- 2 wheat flour tortillas
- 1 sugar
Instructions:
1. Preheat oven to 400 and lightly spray an 8 or 9" round cake pan.
2. In a mixing bowl, stir together sugar and cornstarch.
3. Add peaches with juice and ginger.
4. Toss to combine evenly.
5. Spread 1/2 of the peach mixture evenly into prepared pan.
6. Arrange 1/2 of the tortilla strip over peaches.
7. Top with remaining peach mixture. Arrange remaining tortilla strips over peaches in a lattice pattern.
8. Lightly spray lattice with cooking spray and sprinkle with sugar and almonds, if desired.
9. Bake 25 minutes until filling is bubbly throughout and top is browned.
Title: Martha Washington's Great Cake
Ingredients:
- 40 eggs
- 4 butter
- 4 sugar
- 5 flour
- 5 mace
- 1/2 nutmeg
- 1 wine
- 1 brandy
Instructions:
1. WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
2. Take forty eggs and divide the whites from the yolks, and beat them (whites) to a froth.
3. Then work the butter to a cream, and put the whites of the eggs to it, a cup at a time, until well-worked.
4. Then add sugar (finely powdered) to it in the same manner (one cup at a time).
5. Then put the egg yolks and flour and fruit to it.
6. Add to it mace, nutmeg, wine and brandy.
7. Two hours will bake it. (350 degrees).
8. In the TV program: Martha Stewart baked this in a 16x16x3-inch square pan (it was HUGE!). I suppose you could divide the batter between two 13x9 pans, too.
9. She frosted it with a meringue (whipped egg white & sugar) that was lightly baked to give it a crunch -- and claimed that it would keep for weeks if the cake wasn't cut.
10. She's got a smaller version on her website.
Title: Best Ever Carrot Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 carrot
- 1 walnuts
- 1 raisins
- 1/2 dried cranberries
- 1 1/2 flour
- 1 baking powder
- 1/4 nutmeg
- 1/2 cinnamon
- 1/2 sugar
- 1 vanilla
- 1 salt
- 1 butter
- 2 1/2 hot water
- 1/2 baking soda
- 8 cream cheese
- 1/2 sugar
- 1 vanilla
- 2
- 1/2
Instructions:
1. Preheat oven to 350 deg. F. Spray 13X9 or two 9 inch round pans with Baker's Joy or use parchment to line pans (this cake is very gooey and you don't want it to stick).
2. Cream together egg yolks and the sugar until the yolk color lightens.
3. Stir in carrots, golden raisons, dried cranberries, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil.
4. Mix together hot water and soda and stir into flour mixture.
5. Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Then fold egg white mixture into flour mixture.
6. Turn mixture into pan and bake for 45 minutes or.until done. Cake is done when toothpick inserted in center comes out clean.
7. Cool for 10 minutes in pan then turn cake our onto wire rack to finish cooling.
8. If using a 13X9 cake instead of the two 9 inch rounds, slice in half horizontally, to form two layers.
9. Make the cream cheese filling: soften the cream.cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy.
10. Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam.Be careful to spread only a thin layer of jam as you don't want it squishing out between the cake layers.
11. Cover inside of top layer with cream cheese and place the top layer of the cake carefully on top of the jam cream cheese side down.
12. To make the frosting: beat the whipping cream until slightly stiff, then add the sugar and vanilla and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.
Title: New England Bread Pudding
Ingredients:
- 8 raisins
- 3/4 eggs
- 3 sugar
- 3/4 vanilla
- 2 cinnamon
- 1 nutmeg
- 1/4 salt
- 1/8 milk
- 4
Instructions:
1. In an ungreased 3 quart baking dish tear up the bread in pieces.
2. In another bowl pour boiling water over the raisins and drain.
3. Add to the bread and mix up.
4. In another bowl beat the eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
5. Add the milk to this.
6. Mix well and pour over the bread and mix gently.
7. Set this dish in a pan of water and bake 350 degrees for 1 1/2 hours.
8. Serve with whipped cream dollops.
Title: Berry Bread Pudding With Vanilla Cream Sauce
Ingredients:
- 1 frozen raspberries
- 1 frozen blackberrie
- 1 eggs
- 4 milk
- 2 1/4 sugar
- 1 butter
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1 vanilla extract
- 1 butter
- 2 sugar
- 2 all-purpose flour
- 1 butter
- 2 vanilla extract
- 1/2
- 1
Instructions:
1. Arrange half of bread pieces in a lightly greased 11x7 inch baking dish.
2. Arrange frozen berries in a single layer over bread.
3. Top with remaining bread pieces.
4. Whisk eggs and next 6 ingredients until smooth.
5. Slowly pour egg mixture over bread, pressing down with a wooden spoon until bread absorbs mixture.
6. Let stand 20 minutes.
7. Bake covered at 350° for 30 minutes.
8. Uncover, brush evenly with 2 tablespoons melted butter.
9. Sprinkle evenly with 2 tablespoons sugar and bake 30 more minutes or until set.
10. Remove from oven and let stand 30 minutes.
11. Serve with Vanilla Cream Sauce.
12. ****Vanilla Cream Sauce Directions.
13. Stir whipping cream, sugar, and flour together in a saucepan.
14. Add butter and cook stirring constantly, over medium heat until mixture is slightly thickened.
15. Remove from heat and stir in vanilla.
16. Serve warm.
Title: Mexican Chocolate S'more
Ingredients:
- 1 marshmallows
- 2 cinnamon
- 1 graham cracker
- 1/2
- 1
Instructions:
1. Roll marshmallow in cinnamon, coating evenly.
2. Arrange the chocolate on the graham cracker and melt.
3. Roast the marshmallow (**be careful as the cinnamon makes the marshmallow more likely to catch on fire.
4. When marshmallow is almost done, heat the cookie to soften.
5. Once chocolate has melted, remove graham cracker from heat, top with marshmallow and snickerdoodle cookie.
Title: Kutsinta - Philippines Brown Rice Cake
Ingredients:
- 1 brown sugar
- 2 water
- 3 water
- 1 coconut
Instructions:
1. In a mixing bowl, combine all the ingredients and mix well.
2. Pour into muffin cups, until half full.
3. Steam in a large pan with a cover; the water should be 2 inches deep.
4. Cook for 30 minutes or until a toothpick inserted comes out clean.
5. Add more water if needed until cooking is done.
6. Remove from the muffin pans and serve with freshly grated coconut.
Title: Chocolate Cobbler
Ingredients:
- 1 1/4 sugar
- 1 all-purpose flour
- 7 cocoa powder
- 2 baking powder
- 1/4 salt
- 1/2 milk
- 1/3 butter
- 1 1/2 vanilla extract
- 1/2 light brown sugar
- 1 1/2 hot water
Instructions:
1. Preheat oven to 350.
2. In a bowl, stir together 3/4 cup sugar, flour, 3 T. cocoa, baking powder, and salt. Stir in milk, butter, and vanilla; Mix until smooth. Pour batter into an ungreased 8" square glass baking dish.
3. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 T. cocoa. Sprinkle cocoa mixture evenly over batter. Pour hot water on top- do NOT stir!
4. Bake for 35-40 minutes or until the top of the cobbler is set. Let stand for 15 minutes.
5. Spoon into individual serving dishes. The cobbler makes it's own sauce in the bottom of the pan. Spoon sauce over each serving.
6. Garnish with ice cream or whipped cream. Refrigerate leftovers- tastes great cold, too!
Title: Apple Pie Surprise Diabetic
Ingredients:
- 6 apples
- 1 cinnamon
- 2 brown sugar
- 3/4 water
- 1/3 whole wheat flour
- 1/2 white flour
- 1 baking powder
- 1/2 salt
- 4 butter
Instructions:
1. Mix together cinnamon and brown sugar.
2. In a saucepan, add apples, water and half of of the cinnamon-sugar mixture. Cook until almost tender.
3. In a medium bowl, stir together flour, baking powder and salt. Melt butter and cut into dry ingredients with remaining cinnamon-sugar mixture until crumbly.
4. Turn apple mixture into 9-inch pie plate. Sprinkle crumbs on top. Bake at 350 degrees for 35 to 40 minutes.
Title: Gorgonzola and Pistachio Shortbread Wafers
Ingredients:
- 1 gorgonzola
- 1/2 butter
- 1 all-purpose flour
- 1/2 cornstarch
- 1/4 salt
- 1/8 cayenne pepper
- 1/3 pistachios
- 1 lemon zest
Instructions:
1. Cream the gorgonzola and butter.
2. Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
3. Add the pistachios and lemon zest.
4. Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
5. Preheat oven to 350°F.
6. Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
7. Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
8. Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
9. Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
10. Store in an air tight container.