lumicero/recipes-ing2inst huggingface dataset:
Title: Decadent Turtle Cake
Ingredients:
- 1 egg
- 1 buttermilk
- 2/3 all-purpose flour
- 2 sugar
- 1 3/4 baking soda
- 1/2 salt
- 1 sugar
- 1 milk
- 1 butter
- 1 pecan halves
- 1/2
- 6
- 2
- 1 1/2
- 3/4
Instructions:
1. Grease three 9-inch cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
2. In a small bowl, stir together egg, buttermilk and cooking oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow.).
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper; cool thoroughly.
4. When the cakes are cool, make the Chocolate Frosting. Place 1 cake layer, top-side down, onto a serving plate. Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting, pushing it out slightly from edges to make ripple or petal effect. Arrange one-third of the pecans on top and drizzle with 1/4 cup of the ice cream topping. Top with the second layer, top-side down. Repeat with frosting, pecans and caramel topping. Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel topping.
5. Frosting: In a small saucepan, combine sugar and milk. Add butter. Bring to boiling, stirring constantly. Remove from heat. Add semisweet chocolate pieces. Using a wire whisk, mix until smooth.
6. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
7. Chill cake 1 to 2 hours before serving.
Title: La Crême Caramel
Ingredients:
- 3 eggs
- 1/2 granulated sugar
- 1/4 salt
- 2 1/2 milk
- 1 vanilla
Instructions:
1. Caramel: Pour ½ Cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over Medium-High heat.
2. Let sugar cook 3-5 minutes till it reaches an evenly golden brown colour stirring with a wooden spoon to remove any lumps. Do not overcook since caramel will continue browning in the oven; overcooking will give it a bitter taste.
3. Once the caramel has reached the proper colour, add 1Tbsp water (may splatter) to pan to keep caramel from becoming too hard. Remove from heat and carefully cover bottom of a 2-qt mould. Tilt mould from side to side if necessary to completely cover bottom.
4. When caramel has cooled, butter sides of mould. Set aside.
5. Crème: Preheat oven to 350*. Beat together lightly eggs, sugar and salt. Pour over warm milk; add vanilla and stir to blend.
6. Pour the mixture over caramel in mould.
7. Place mould in pan containing 2 inches hot water.
8. Place pan in oven; bake about 1 hour until set.
9. Custard is done when knife blade inserted comes out clean.
10. You can also use ramequins for individual desserts.
Title: Burnt Honey and Star Anise Creams
Ingredients:
- 1 milk
- 1 star anise
- 3 cinnamon stick
- 1 caster sugar
- 1/3 eggs
- 3 honey
- 1/3
Instructions:
1. Preheat oven to 315°F (160°C).
2. Place milk, cream, star anise and cinnamon stick in a saucepan over low heat.
3. Heat until hot but not boiling.
4. Reduce heat and allow mixture to simmer for 3 minutes, then remove from the heat and leave to infuse for 10 minutes.
5. Remove star anise and cinnamon from saucepan.
6. Whisk together sugar and eggs.
7. Stir in slightly cooled milk mixture and pour into six 1/2 cup (4 fl oz) capacity oven proof bowls or glasses.
8. Place in baking tray filled with enough hot water to come halfway up the sides of the bowls or glasses.
9. Bake for 25 minutes or till creams are just set, then remove from the baking dish and refrigerate for 2 hours, or till cool.
10. Top each cream with 2 teaspoons of honey.
11. Place under a hot grill until the honey is a deep golden colour.
12. Leave for 3 minutes before serving.
Title: Angel Food Cake (Kitchen Aid Mixer)
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/2 sugar
- 1 1/2 cream of tartar
- 1 1/2 salt
- 1/4 vanilla
- 1 1/2
Instructions:
1. Mix flour and 1/2 cup sugar in small bowl. Set aside.
2. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to speed 6 and whip 30 to 60 seconds, or until egg whites are frothy.
3. Add cream of tarter, salt, and vanilla. Turn to speed 8 and whip 2 to 2 1/2 minutes, or until whites are almost stiff but not dry. Turn to speed 2.
4. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl.
5. Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites.
6. Fold in gently with spatula, just until blended.
7. Pour batter into UNGREASED 10-inch tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375 for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.
Title: Whipped Cream Frosting
Ingredients:
- 4 flour
- 2/3 milk
- 1/2 butter
- 1/2 granulated sugar
- 1 vanilla
- 2
Instructions:
1. Cook milk and flour until thick and let cool (be sure to have paste cool completely).
2. Beat shortening and butter 4 minutes till light and fluffy.
3. Add sugar, beat another 4 minutes.
4. Add cold paste and vanilla, beat another 4 minutes.
5. Beating makes this frosting.
Title: Old Fashioned Lemon Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 3/4 salt
- 1 lemon zest
- 2 white sugar
- 1 shortening
- 4 eggs
- 1 buttermilk
Instructions:
1. In a bowl, combine flour, baking powder, soda, and salt. Mix well, or use a sifter.
2. Stir in lemon zest.
3. In a mixing bowl, cream sugar and shortening very well, until light and fluffy.
4. Add eggs, one at a time, mixing well each time.
5. Next, add flour mixture and buttermilk alternately, starting and ending with the flour mixture.
6. Pour into a well-greased bundt or tube pan, and place in a 350 degree F oven for about 60 minutes, or until it tests clean with a toothpick/knife, and cake springs back when touched.
Title: Strawberry Cream Shortcake
Ingredients:
- 1 cream cheese
- 1/2 margarine
- 3 milk
- 1 French vanilla pudding mix
- 2 powdered sugar
- 1 frozen strawberries
- 1
Instructions:
1. In a medium bowl, mix together the cream cheese, margarine, and powdered sugar. Set aside.
2. In a large bowl, mix together the pudding mixes with the milk (mix for two minutes), then add the cream cheese mixture.
3. Once this is mixed together, then fold in the whipped topping.
4. Cut the pound cake into approximately 20 slices.
5. Arrange a layer of pound cake in a 9" x 13" x 2" dish. Cover with cream cheese mixture.Spread all of the strawberries over this and cover with cream cheese mixture.
6. Add another layer of pound cake, and then finish with the remaining cream cheese mixture.
7. Keep refrigerated!
Title: Sharon's Holiday Holly Leaf Treats
Ingredients:
- 1/2 margarine
- 40 marshmallows
- 1 1/2 vanilla
- 1
- 4
Instructions:
1. Make like rice crispy candy. Melt margarine and marshmallows over low heat.
2. Add vanilla and foodcoloring to marshmallow mixture.
3. Pour heated marshmallow/food coloring mixture into greased bowl and add corn flakes.
4. Drop on wax paper into blobs.
5. Add red cinnamon dots to center to look like holly leafs.
Title: Vegan Chocolate Orange Mousse
Ingredients:
- 1 tofu
- 3/4 maple syrup
- 2 1/2 Grand Marnier
- 2 vanilla
- 1/4 nutmeg
- 1 of fresh mint
- 1
- 6
Instructions:
1. Melt chocolate in a double boiler on low heat.
2. Put all other ingredients in the blender and blend until creamy. You will need to stop and scrape the bowl a few times. This will insure that it will be smooth.
3. Once the chocolate is melted, add to the Vita-mix and blend some more.
4. Pour in a big bowl or individual serving bowls. Refrigerate for at lest 1 hour .
5. Serve garnished with orange rind and fresh mint.
Title: Sugar Cookie Truffles
Ingredients:
- 1 cream cheese
- 1 white chocolate chips
- 2 vegetable shortening
- 1/4 butter
- 1/2 egg
- 1
Instructions:
1. PREPARE cookie mix according to package directions to make 36 cookies, baking until edges are golden brown. Cool completely.
2. PROCESS all cookies, one dozen at a time, in food processer until fine crumbs. Beat cream cheese in large bowl with electric mixer until fluffy. Add crumbs to cream cheese. Mix on medium speed until evenly blended.
3. ROLL mixture into 60 (1-inch) balls. Cover and chill at least 1 hour.
4. MICROWAVE 1 package baking chips and 2 tablespoons shortening in medium microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Hold 1 truffle on fork over bowl. Spoon white chocolate mixture over truffle to coat, tapping fork gently until excess coating drips back into bowl. Push truffle off fork onto wax paper using a toothpick. Immediately garnish top of truffle with decorator sprinkles. Repeat to coat remaining truffles. If coating thickens, microwave 10 to 15 seconds. Prepare additional coating using remaining white chips and shortening when needed. Chill truffles until ready to serve.
Title: Chocolate Covered Oreo Cookie Cake
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/2
- 2
- 12 -15
Instructions:
1. Pre heat oven to 350 degrees.
2. Prepare cake as directed on box in 2 9 inch round cake pans.
3. Cool completely.
4. Beat softened cream cheese and sugar in a large bowl with mixer until well blended.
5. Carefully fold in crushed oreos and whipped topping.
6. Place cooled cake #1 top side down on serving plate.
7. Spread with cream cheese mixture.
8. Cover with remaining cake, top side down, so you have a flat surface on top to work with.
9. Spread hot fudge topping on only the top of the cake, leaving the sides of the cake exposed.
10. Dollup the remaining whipped topping in the center of the top of the cake.
11. Garnish with one whole oreo stuck in the whipped topping and crunch up a couple more oreos to sprinkle around the cake.
12. Enjoy!
Title: Chocolate Mousse
Ingredients:
- 1 unflavored gelatin
- 1 water
- 2 boiling water
- 1/2 sugar
- 1/4 vanilla extract
- 1/2
- 1
Instructions:
1. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften.
2. Add boiling water; stir until gelatin is completely dissolved and mixture is clear.
3. Cool slightly.
4. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla.
5. Beat at medium speed, scraping bottom of bowl occasionally, until mixture is stiff; pour in gelatin mixture and beat until well blended.
6. Spoon into serving dishes.
7. Refrigerate about 30 minutes.
8. ------ChocolateMousse Filled Croissants------------.
9. Prepare Chocolate Mousse according to directions.
10. Cut 6 bakery croissants horizontally in half.
11. Spread about 1/2 cup mousse onto each bottom half; replace with top half of croissant.
12. Refrigerate about 30 minutes.
13. Makes 6 servings.
14. ---------ChocolateMousse Parfaits----------.
15. Prepare Chocolate Mousse according to directions.
16. Alternately spoon mousse and sliced fresh fruit into parfait glasses.
17. Refrigerate about 1 hour.
18. Makes 5 to 6 servings.
Title: Apple-Doodles
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1/2 ground nutmeg
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 apple
- 2 white sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine flour, baking powder, salt, 1/2 tsp cinnamon and the nutmeg.
3. In a seperate bowl, cream together butter, 1/2 cup white sugar and the brown sugar.
4. Add eggs and vanilla to the creamed mixture and mix.
5. Combine wet ingredients and dry ingredients. Mix well.
6. Add shredded apple and stir until the apple is even distributed through dough.
7. Combine 2 tablespoons white sugar and 1 tsp cinnamon in a small bowl.
8. Roll dough into walnut size balls and roll in cinnamon-sugur mixture.
9. Place balls on greased baking sheets and bake 12-15 minutes at 350 degrees, or until browned.
Title: Carob Balls
Ingredients:
- 1/2 sunflower seeds
- 1/2 sesame seeds
- 1/2 honey
- 1/2 carob powder
- 1/2 peanut butter
- 1/4
Instructions:
1. Crush sunflower and sesame seeds (or not if you want crunchier balls).
2. Mix all the ingredients except coconut.
3. Shape into bite-sized balls.
4. Roll the balls in the coconut.
5. Refrigerate (so that they get a little harder).
Title: Chocolate Fondant Mini-Cakes
Ingredients:
- 1/2 butter
- 1/2 bittersweet chocolate
- 5 eggs
- 3 sugar
- 2 flour
- 1/3 icing sugar
- 1/4
Instructions:
1. Preheat oven to 425°F.
2. Butter 6 - 2/3 cup - ramekins.
3. Dust lightly with cocoa.
4. Melt the butter and bittersweet chocolate over very low heat in a double boiler.
5. Set aside.
6. In a bowl, beat the eggs, egg yolks and sugar until pale.
7. Add the melted chocolate preparation and stir well.
8. Sift the flour and carefully fold it into the mixture.
9. Bake in the lower third of the oven for 9 - 11 minutes.
10. The tops of the cakes should be cooked and the centres still liquid.
11. Let the cakes rest for a minute before turning them onto plates.
12. Dust with icing sugar or cocoa before serving.
Title: Peach Crumb Cobbler
Ingredients:
- 6 sugar
- 1/2 lemon juice
- 1 of fresh mint
- 1 cornstarch
- 3 all-purpose flour
- 2 light brown sugar
- 1/2 cinnamon
- 1/2 soy margarine
- 2
Instructions:
1. Preheat oven to 350. Spray 9-inch square deep-dish pie plate with non-stick oil.
2. In a mixing bowl, combine peaches, sugar, lemon juice, and mint.
3. Mix cornstarch and orange juice; let rest 15 minutes, then mix into peaches.
4. Pour peach mixture into prepared pie plate.
5. Mix flour with brown sugar and cinnamon. Use a pastry cutter to cut margarine into flour until mixture resembles course crumbs. Sprinkle over peaches.
6. Bake 45 minutes. Serve hot.
Title: Cinnamon-Petal Biscuits
Ingredients:
- 2 flour
- 2 sugar
- 4 baking powder
- 1/2 cream of tartar
- 1/2 salt
- 1/2 shortening
- 2/3 milk
- 2 butter
- 1/3 sugar
- 2 cinnamon
Instructions:
1. Sift together dry ingredients; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly foured surface; knead gently 1/2 minute.
2. Roll in a 16 x 12 inch rectangle, 1/4 inch thick; brush with butter. Combine 1/3 cup sugar and cinnamon; sprinkle over surface. Cut in eight 12 x 2 inch squares.
3. Grease muffin pans or line with paper bake cups. Pressing layers together slightly, place square, cut side down, in pans. Bake in hot oven (425°) 10 to 12 minutes or till done. Makes one dozen.
Title: Custard Powder Biscuits (Cookies)
Ingredients:
- 125 butter
- 1 caster sugar
- 1 egg
- 1/2 vanilla essence
- 1 1/2 self-raising flour
- 1/2 white chocolate
- 80
Instructions:
1. Preheat oven to 180C and line 2 baking trays with baking paper.
2. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla and beat until well combined.
3. Sift flour and custard powder together over butter mixture. Add white chocolate and stir until mixture forms a soft dough.
4. Roll tablespoonfuls of mixture into balls and place on prepared trays, allowing room for spreading. Using a fork, press dough to flatten slightly.
5. Bake for 10 to 12 minutes or until golden. Stand on trays for 5 minutes then transfer to a wire rack to cool.
Title: Traditional Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 2 1/2 ground cinnamon
- 4 eggs
- 1 Splenda Sugar Blend for Baking
- 1 carrots
- 2 3/4 crushed pineapple
- 1 flaked coconut
- 1 walnuts
- 1/2 reduced-fat cream cheese
- 1 butter
- 1/4 vanilla
- 1 Splenda granular
- 1/2 powdered sugar
- 1/2 walnuts
Instructions:
1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat eggs, vegetable oil, and Splenda Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
5. Pour batter into prepared cake pans.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
7. To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
8. Optional garnish: Sprinkle finely chopped walnuts over the top of the cake.
Title: Goody Goody Gumdrop Cookies
Ingredients:
- 1 butter
- 1 1/2 confectioners' sugar
- 1 vanilla
- 1 egg
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
- 1
Instructions:
1. Cream butter, confectioners sugar, and vanilla.
2. Beat in egg.
3. Sift together flour, soda, cream of tartar, and salt; gradually stir into creamed mixture.
4. Mix well.
5. Shape dough into roll 2 inches in diameter and 12 inches long.
6. Wrap in waxed paper.
7. Chill 8 hours or overnight. Cut into slices 1/4-inch thick.
8. Place on cookie sheet that has been well greased or lined with parchment paper. Topp each cookie with gumdrop slices.
9. Bake in a 375 degree oven about 12 minutes or until lightly browned.
10. Cool slightly before removing from the cookies from the pan.
Title: Banana Split Strawberry Shortcake
Ingredients:
- 2 1/2 Bisquick baking mix
- 3 sugar
- 3 butter
- 1/2 margarine
- 2 milk
- 1 butter
- 1 margarine
- 1/4 banana
- 2 strawberries
Instructions:
1. Heat oven to 450 degrees.
2. Stir baking mix, sugar, 3 tablespoons butter and the milk to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8-10 times.
3. Divide dough in half. Roll one half into 9-inch circle. Place in ungreased round layer pan, 9 x 1 1/2 inches; dot with 2 tablespoons butter.
4. Roll other half of dough into 9 inch circle and place on top of dough in pan. Bake 15 minutes or until light brown. Split warm shortcake crosswise.
5. Slice half the banana over bottom layer and spread with 1/2 cup of the whipped cream.
6. Sprinkle with 2 tablespoons of the nuts.
7. Place second layer on whipped cream and nuts, slice remaining banana half over top.
8. Spoon strawberries over layers and spread with remaining whipped cream.
9. Sprinkle with remaining nuts. Cut into wedges.
Title: Steamed Chocolate Cake
Ingredients:
- 100 granulated sugar
- 150 milk
- 150 butter
- 100 sweetened condensed milk
- 50 cocoa powder
- 150 plain flour
- 1 baking powder
- 1/2 baking soda
- 2 eggs
Instructions:
1. Over low heat, stir sugar, water, milk powder, butter and condensed milk in a saucepan until sugar and butter dissolved.
2. Pour a little of this hot milk slowly into cocoa powder, stirring to a make a cocoa paste (this is to prevent lumpiness), then add in the rest of the milk.
3. Let cool.
4. Sift flour, baking powder and baking soda, set aside.
5. Beat eggs lightly and add the chocolate milk of step (1), mix well.
6. Add flour mixture and mix well.
7. Pour into a lined (bottom of tin) 20cm round tin.
8. Steam for 1 hour, test with a skewer.
9. Frost or fill with your favourite chocolate fudge or frosting if desired.
Title: Thai Fried Bananas
Ingredients:
- 3 butter
- 4 bananas
- 2 light brown sugar
- 1/4 lime juice
- 1/4 lime slices
- 2 plain yogurt
Instructions:
1. Heat butter in a large frying pan or wok ( i like to use the cast iron pan) and fry the bananas for 1-2 minutes on each side, or until they are lightly golden in color.
2. Meanwhile, dry-fry the coconut in a small frying pan until lightly browned, and reserved.
3. Sprinkle the sugar into the pan with the bananas, add the lime juice and cook, stirring until dissolved. Arrange the bananas on a serving dish. Sprinkle the coconut over the bananas, decorate with lime slices and serve with the yogurt.
Title: Twinkie Bread Pudding
Ingredients:
- 24 eggs
- 14 ground cinnamon
- 2 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 pan with cooking spray.
3. Place cut twinkies in large bowl.
4. In a small bowl blend condensed milk, beaten egss, cinnamon and salt.
5. Mix well.
6. Pour over twinkies.
7. Stir gently.
8. Let sit 5 minutes.
9. Spoon twinkie mixture into prepared pan.
10. Bake 35 minutes or until golden brown.
Title: Gingerbread Bread Pudding
Ingredients:
- 1 dried cranberries
- 3/4 eggs
- 4 heavy cream
- 1 1/2 granulated sugar
- 1/2 dark brown sugar
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1 salt
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
2. Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
4. Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
5. It can be served hot, at room temperature or cold.
Title: Pineapple Pecan Cups
Ingredients:
- 3 butter
- 1 1/2 cream cheese
- 1/2 all-purpose flour
- 1 cream cheese
- 1 sugar
- 1/4 crushed pineapple
- 1 egg
- 1/4 brown sugar
- 2 light corn syrup
- 1 butter
- 1 all-purpose flour
- 1/2 vanilla extract
- 1/4 pecans
Instructions:
1. In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Divide dough into six portions; press onto the bottom and 3/4-in. up the sides of six muffin cups coated with cooking spray. Set aside.
2. In another bowl, beat cream cheese and sugar until smooth; stir in pineapple. Spread into each cup. Combine the egg, brown sugar, corn syrup, butter, flour and vanilla; stir in pecans. Spoon over filling.
3. Bake at 350° for 25-30 minutes or until topping is set. Cool for 10 minutes before carefully removing from pan to a wire rack to cool completely.