lumicero/recipes-ing2inst huggingface dataset:
Title: Southern Living Basic Yellow Cake Recipe ( or Chocolate)
Ingredients:
- 1 unsalted butter
- 2 sugar
- 3 eggs
- 3 baking powder
- 1 milk
- 1 1/4 vanilla
- 1
Instructions:
1. Cream butter then gradually add sugar, beating well .
2. Add eggs, beating well after each addition: this mix should be fluffy yellow.
3. In another bowl, combine the flour and baking powder: The add mix to the creamed mixture ( above) alternating with milk, beginning and ending with the flour mix. Mix well.
4. Stir in vanilla.
5. Pour batter into 2 greased/floured 9" pans. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center come out clean.
6. Cool in pan for 10 minutes then remove layers from pans and cool completely.
Title: The Perfect Chocolate Cake
Ingredients:
- 1 sour cream
- 1 water
- 3/4 eggs
- 1/2 vanilla extract
- 4
- 1
Instructions:
1. Place a rack in the center of the oven and preheat to 350. Lightly greased three 9 inch round cake pans and dust with flour. Shake out excess flour.
2. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop machine, scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beet 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divie the batter among the prepared pans, smoothing it out with the rubber spatula, and place them in the oven. If your oven is not large enough to hold them on one rack, place two pans on the center rack and the third in the center of the highest rack.
3. Bake the cakes until the spring back when lightly pressed with your finger, 20-25 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a sharp knife around the edge of each layer and incert each onto a rack, then invert again onto another rack so the the cakes are right side up. Allow to cool completely, 30 minutes.
4. Frost and fill with frosting and filling of your choice.
Title: Orange Streusel Loaf Cake
Ingredients:
- 1 brown sugar
- 2 ground cinnamon
- 1 pecans
- 1/2 butter
- 1 margarine
- 1 instant vanilla flavor pudding and pie filling
- 4 eggs
- 1 sour cream
- 1/3 confectioners' sugar
- 1 milk
- 1 -2
Instructions:
1. Preheat oven to 350°.
2. Grease and flour two 9x5x3-inch loaf pans.
3. For streusel topping, place 2 tablespoons cake mix, brown sugar, butter or margarine and cinnamon in medium bowl.
4. Mix well with fork until crumbly.
5. Stir in pecans, if using.
6. Set aside.
7. For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in large bowl.
8. Beat at medium speed with electric mixer for 3 minutes (do the entire 3 minutes).
9. Pour batter into pans.
10. Sprinkle with streusel mixture.
11. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
12. Cool in pans 15 minutes.
13. Remove loaves from pans and let cool completely.
14. For glaze, combine confectioners' sugar and milk or orange juice in a small bowl.
15. Stir until smooth.
16. Drizzle over cooled loaves.
Title: Peanut Butter Fondue
Ingredients:
- 1/2 butter
- 1 peanut butter
- 1 -2 brown sugar
- 1/8 salt
- 1/4 milk
- 1/2
Instructions:
1. Melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in Crock-Pot Little Dipper or fondue pot.
2. Stir until mixture is smooth and caramel colored, adding more milk as needed to reach a smooth dipping consistency.
3. If desired, add chocolate sauce and stir well.
4. Continue heating until warmed through.
5. Serve plain peanut butter fondue with toast and jam sandwiches as dippers; chocolate-peanut butter fondue is perfect for a variety of fruits as well as ice-cream, cake cubes, etc.
6. My sweetie and I eat the first half of this plain, with toast and jam, then add only 1/4 cup chocolate sauce to the remainder for our dessert.
7. Make this vegan by using margarine, soy milk, and vegan chocolate!
Title: Individual Berry Custards - Weight Watchers
Ingredients:
- 3 eggs
- 1 1/2 part-skim ricotta cheese
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/3 sugar
- 24 blueberries
- 1 raspberries
- 12
- 1
Instructions:
1. Place a roasting pan on middle rack of oven and fill it halfway up with water. (You will be placing twelve 2 1/4- X 3-inch custard cups in pan; water should not come more than halfway up the height of custard cups). Then preheat oven to 350ºF.
2. Combine beaten eggs with ricotta cheese, cinnamon, nutmeg and 1/4 cup of sugar in a medium bowl until well blended.
3. Place a wafer on bottom of each custard cup; top each with 1 tablespoon of ricotta mixture. Arrange a single (but well-packed) layer of blueberries on top of ricotta mixture; top each with another wafer. Fill custard cups with about 2 tablespoons more of ricotta mixture so each wafer is completely covered.
4. Carefully place custard cups in roasting pan (careful not to scald yourself with hot water). Bake until top just starts to turn slightly golden, about 35 to 40 minutes; carefully remove custard cups from hot water and allow to cool on a rack, about 30 minutes.*.
5. Squirt about 1 tablespoon of whipped cream over each custard and top with a layer of raspberries; sprinkle remaining sugar over top. Yields 1 custard per serving.
6. Note: *These custards can be served warm or cold. To serve cold, cover cooled custards with plastic wrap and refrigerate. Top with whipped cream and raspberries just before serving.
7. Feel free to use any combination of seasonal berries in this recipe such as blackberries, golden raspberries and/or strawberries.
Title: Guilt-Free Trifle
Ingredients:
- 85 mandarin orange segments
- 1 sugar-free vanilla pudding mix
- 298 nonfat milk
- 106
- 1 1/2
- 1000
Instructions:
1. Place cake cubes in bottom of a glass trifle dish or punch bowl.
2. Prepare jelly powder according to package directions, place in the refrigerator until cool but not set, then pour over cake cubes and toss until the cake cubes absorb the liquid.
3. In a large bowl, prepare the instant pudding using 1 1/2 cups of milk. Fold in half of the whipped topping and all of the orange segments. Spread over cake cubes. Cover and refrigerate ntil ready to serve.
4. Just before serving, top with remaining whipped topping. Garnish as desired with pieces of fresh fruit, sprigs of mint, shaved chocolate, etc.
Title: Apple Streusel Mince Pie
Ingredients:
- 1 apples
- 3 unsifted flour
- 1/2 unsifted flour
- 3 margarine
- 2 butter
- 1 light brown sugar
- 1/4 ground cinnamon
- 1 butter
- 1/3 margarine
- 1/4
Instructions:
1. In a large bowl, toss apples with 3 Tablespoons flour and the melted margarine; arrange in a pastry shell.
2. (To save time, you can use a frozen pastry shell, thawed).
3. Top apples with mincemeat.
4. In medium bowl, combine remaining 1/2 cup flour, sugar and cinnamon; cut in cold margarine until crumbly.
5. Add nuts; sprinkle over mincemeat.
6. Bake in lower half of 425* degree oven 10 minutes.
7. Reduce oven temperature to 375*; bake 25 minutes longer or until golden brown.
8. Cool.
9. Serve with whipping cream.
10. (Prior to removing your pie from the oven, insert a knife or fork to test the doneness of the apples- I made this pie for Thanksgiving and used 3 different apples, one of them did not cook up as fast as the other two and I had some"crunchy" bites- it was s).
Title: Apple-Cranberry Maple Syrup Crisp
Ingredients:
- 1 flour
- 1/2 cinnamon
- 3/4 old fashioned oats
- 2/3 brown sugar
- 1 salt
- 1/2 butter
- 2 granny smith apples
- 2 fresh cranberries
- 1/3 pure maple syrup
- 3 brown sugar
- 1 flour
- ice cream
Instructions:
1. Butter an 11 x 7-inch baking dish.
2. For the topping: mix together flour, cinnamon, oats, brown sugar, cinnamon and salt in a medium bowl.
3. Add in cold butter and rub in with fingertips until moist clumps form; refrigerate while making the filling.
4. To make filling: Set oven to 375 degrees.
5. Mix together the sliced apples, cranberries, maple syrup, brown sugar and flour; transfer to prepared baking dish.
6. Bake the apple mixture for 20 minutes; remove from oven and sprinkle the topping over the hot apple mixture.
7. Return to oven and bake for about 35-40 minutes more, until the juices are bubbly and the topping is golden brown.
8. Let stand 15 minutes before serving.
9. Serve with ice cream or whipped cream.
Title: Chewy Granola Peanut Butter Cookies
Ingredients:
- 4 granola bars
- 1/2 unsalted butter
- 1 light brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 peanut butter
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Chop the Chewy Granola bars into small pieces and set aside.
2. Use an electric mixer to beat the butter with the sugar until light and fluffy. Beat in the egg, vanilla and peanut butter.
3. Whisk together the flour, baking powder and salt in a separate bowl. Mix well and add to the peanut mixture. Beat until incorporated. Fold in the chopped Chewy Granola bars. Refrigerate for 1 hour or until very firm.
4. Preheat the oven to 350°F and line two large baking sheets with parchment paper. Roll the dough into 1-inch balls and place about 2 inches from each other on the baking sheets. Use a fork to flatten and make crosshatch marks on top. Bake until lightly browned around the edges, 12 to 15 minutes. Cool on wire racks.
Title: Easy Pavlova
Ingredients:
- 4 white sugar
- 1 1/4 vanilla extract
- 1 lemon juice
- 1 cornstarch
- 2 heavy cream
- 1 sugar
- 1 vanilla
- 1/2 kiwi
- 1/4
- 6
Instructions:
1. Pre-heat oven to 300 degrees F (150 degrees C).
2. Line a baking sheet with parchment paper.
3. Draw a 9 inch circle on the parchment paper.
4. In a large bowl, beat egg whites until stiff but not dry.
5. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.
6. Beat until thick and glossy.
7. Overbeaten egg whites lose volume and deflate when folded into other ingredients.
8. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
9. Gently fold in vanilla extract, lemon juice and cornstarch.
10. Spoon mixture inside the circle drawn on the parchment paper.
11. Working from the center, spread mixture toward the outside edge, building edge slightly.
12. This should leave a slight depression in the center.
13. Bake for 1 hour; cool on a wire rack.
14. Let cool completely before next phase.
15. Remove the paper, and place meringue on a flat serving plate.
16. Place the cream, sugar, and vanilla in bowl of a stand mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes.
17. Gently fold lemon curd into whipped cream.
18. Pile center of the meringue with whipped cream.
19. Top whipped cream with kiwifruit slices OR fruit of your choice.
Title: Pistachio, Yoghurt and Cardamom Cake
Ingredients:
- 150 unsalted pistachio nuts
- 1/2 ground cardamom
- 150 unsalted butter
- 185 self-raising flour
- 310 caster sugar
- 3 eggs
- 1/2 plain yogurt
- 1 lime
Instructions:
1. Pre-heat oven to 180°C/350°F.
2. Grease and line a 20cm round cake tin.
3. Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
4. Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
5. Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
6. Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
7. Cool for 10 minutes and invert cake onto a plate.
8. Peel the zest of the lime.
9. Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
10. Bring to a boil and add the lime zest and cook for 5 minutes.
11. Strain and cool slightly.
12. Pierce the cake with a few skewer holes and pour hot syrup on the cake.
Title: Luscious Lemon Loaf
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 2 baking powder
- 1/2 salt
- 3 eggs
- 1 sour cream
- 1/2 lemon zest
- 2 vanilla extract
- 1/2 sugar
- 1/3 lemon juice
- 1/3 powdered sugar
- 2 1/4 unsalted butter
- 3 fresh lemon juice
- 3 lemon zest
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9 x 5 inch metal loaf pan with nonstick baking spray with flour.
3. In a large bowl, whisk together flour, sugar, baking powder and salt.
4. Add eggs, sour cream, oil, lemon zest and vanilla to flour mixture.
5. Using an electric mixer on med-low speed, heat for 1 minute, until blended.
6. Scrape sides and bottom of bowl with a spatula.
7. Beat on medium speed for 1 minute.
8. Spread batter evenly in prepared pan.
9. Bake for 50-55 minutes or until a pick inserted in the center comes out clean.
10. Let cool in pan on a wire rack for 10 minutes.
11. Meanwhile, make glaze: in a small saucepan, combine the sugar and lemon juice.
12. Bring to a boil over med-high heat, stirring until sugar is dissolved; remove from heat; use immediately.
13. Invert cake onto rack, then turn right side up.
14. Poke warm cake all over with a skewer, then pour glaze over top.
15. Let cool completely.
16. Meanwhile, make icing: in a small bowl, whisk together powdered sugar, butter, lemon juice and lemon zest until blended and smooth; use immediately.
17. Spread icing over top of cooled cake.
Title: Key Lime Mousse Cake
Ingredients:
- 1 all-purpose flour
- 2 cold water
- 1/2 egg
- 1 frozen limeade concentrate
- 1 Cool Whip
- 1 instant white chocolate pudding and pie filling mix
- 1 lime
- 1 white chocolate chips
- 2
Instructions:
1. preheat oven to 325*.
2. Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
3. Pour batter into pan.
4. Bake 25-28 m inutes till toothpick inserted in center comes out clean.
5. Remove from oven to wire rack and cool completely. Leave cake in pan.
6. Brush cake with 1/2 cup of the limeade concentrate (thawed).
7. Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
8. In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
9. Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
10. Spoon filling over cake, spread evenly using small spreader.
11. Zest lime, then slice lime thinly, cut slices in half.
12. If desired, you may grate white chocolate morsels on hand grater, over filling.
13. Run a smooth blade knife around inside of cake and release collar.
14. Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
15. Place lime halves between design (stars) and sprinkle lime zest over cake.
16. Tastes better if you chill cake for 1 hour before serving.
Title: Chocolate-Chip Ice-Cream-Sandwich Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 9 unsalted butter
- 1/2 brown sugar
- 1/4 sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 chocolate chips
- 3 vanilla ice cream
Instructions:
1. Preheat oven to 175°C Line two 9-inch-diameter cake pans with baking paper. Sift flour, baking soda and salt into small bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until smooth. Beat in flour mixture. Stir in chocolate chips. Drop half of dough by large spoonfuls into each prepared pan; spread evenly. Bake cookies until light golden, about 15 minutes. Cool cookies in pans on racks. Carefully turn out cookies; peel off parchment and freeze.
2. Place 1 cookie, top side up, in 9-inch springform pan with 2 3/4-inch-high sides. Spread evenly with ice cream. Top with remaining cookie, top side up; press gently to adhere. Cover pan and freeze ice cream cake at least 5 hours. (Cake and sauce can be prepared 3 days ahead.).
3. Cut around cake with small knife to loosen. Release pan sides. Let cake stand until ice cream is slightly softened, about 20 minutes. Cut cake into wedges.
Title: Butter Pecan Biscotti
Ingredients:
- 1/2 parchment paper
- 1/2 unsalted butter
- 1/2 sugar
- 2 light brown sugar
- 1 eggs
- 2 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1 pecans
- 2 shortening
- 1/2
Instructions:
1. Heat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
2. Beat butter and sugars at high speed until blended. Add eggs and vanilla and continue to beat until the sugar grains are dissolved and the batter forms ribbons when falling off the beaters.
3. Stir together flour, baking powder and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients until smooth, stiff and a little sticky. Using a wooden spoon, mix in 1 cup butterscotch chips and 1 cup pecans. (Note: if you have a very sharp knife that will cleanly cut through the nuts without breaking the cookie, then you can leave the nuts as large as you like. Otherwise, consider chopping the pecans into smaller pieces.).
4. Divide dough into fourths. Take each quarter and shape into logs about 8 inches long. Smooth the dough so that the logs have a uniform thickness from top to bottom, square off the tips of the logs as well. Place onto the parchment paper two inches apart flatten the tops slightly. (Note: this yield a nice 2-3 inch cookie suited for holiday trays and smaller bites. If you prefer a larger dunking biscotti, create just 2 or 3 logs and adjust cooking time accordingly.)
5. Bake 20 to 25 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove biscotti from the oven and let cool on cookie sheet(s) 15 minutes. Transfer to cutting board.
6. Using serrated knife or a very sharp chefs knife, cut logs diagonally into 1/2-inch wide slices. A slight sawing motion may help with the cutting here. Place slices close together, cut side down on ungreased cookie sheet. Return to oven and bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
7. Melt remaining butterscotch chips with shortening in a double boiler or in a microwave. Drizzle over each cookie.
Title: Baked Banana Crumble
Ingredients:
- 4 firm bananas
- 3/4 vanilla
- 1 all-purpose flour
- 1/2 brown sugar
- 3/4 ground nutmeg
- 1/2 salt
- 1/2 butter
- 6
Instructions:
1. Preheat oven to 375 deg F.
2. Peel and slice bananas and divide, cut side up, among 4 greased ramekins or custard cups.
3. In a small bowl, combine the orange juice and vanilla, and drizzle over the bananas.
4. In a large bowl, combine the flour, oatmeal, brown sugar, nutmeg and salt. Cut in the cold butter until you have pieces the size of small peas. Spoon evenly over the fruit.
5. Bake for 15-20 minutes. Serve warm, with vanilla yogurt or ice cream, if desired.
Title: Apricot-Oat Thumbprint Cookies
Ingredients:
- 1 powdered sugar
- 3/4 shortening
- 1/4 vanilla extract
- 2 flour
- 1 1/2 oats
- 1 1/2 salt
- 1
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Grease two cookie sheets.
3. Beat sugar and shortening until light and fluffy. Bean in orange juice and vanilla.
4. In a separate bowl, combine flour, oats, and salt. Beat into sugar mixture.
5. Drop by tablespoonfuls onto cookie sheet. Press in the middle to form a depression, and add a teaspoon of jam into each well.
6. Bake 18-20 minutes or until lightly browned.
Title: Apple-Cranberry Shortcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 cornmeal
- 1/3 granulated sugar
- 1 1/2 baking powder
- 1/2 ground cinnamon
- 1/4 salt
- 5 butter
- 6 granulated sugar
- 1 butter
- 2 apples
- 2 brown sugar
- 6 fresh cranberries
- 3 water
- 1/2 salt
- 1/4 ground cinnamon
- 1/4
- 1
- 1/8
Instructions:
1. Preheat oven to 375°.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Place flour and next 5 ingredients (through 1/4 teaspoon salt) in a food processor; pulse 2 to 3 times to combine.
4. Add chilled butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 6 tablespoons ice water through food chute, processing just until combined (do not form a ball).
5. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
6. Pat the dough into a 14 x 4-inch rectangle on a large baking sheet lined with parchment paper.
7. Cut dough into 8 even portions, cutting into, but not through, the dough. Brush the dough with egg white; sprinkle evenly with 2 teaspoons sugar.
8. Bake at 375° for 15 minutes or until golden. Remove from pan; cool on a wire rack.
9. To prepare filling, melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.
10. Add apple, tossing to coat; sauté 4 minutes or until lightly browned.
11. Stir in brown sugar; sauté 2 minutes. Stir in the cranberries, juice, 1/4 cup water, and dash of salt.
12. Reduce heat to low; simmer 5 minutes or until cranberries pop, stirring frequently.
13. Place whipped topping and 1/8 teaspoon cinnamon in a small bowl, and fold gently to combine. Place shortcake on a cutting board or work surface.
14. Carefully split shortcake in half horizontally using a serrated knife. Place bottom half of shortcake on a platter; spread evenly with about 1/2 cup whipped topping mixture and apple mixture; top with shortcake top.
15. Cut along score lines with a serrated knife to form 8 portions. Top each portion with 1 tablespoon remaining whipped topping mixture.
16. Shortcake Tips:.
17. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
18. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
19. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
20. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
Title: Carrot Halwa (Made W/Ease in Slow Cooker) - Zwt-8
Ingredients:
- 2 carrots
- 6 sugar
- 2 ghee
- 1 golden raisin
- 1/2 ground cardamom
- 1/2 pistachios
- 1/2
- 1
Instructions:
1. Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
2. Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
3. Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
4. Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
5. Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
6. When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it’s done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.