lumicero/recipes-ing2inst huggingface dataset:
Title: Mom's Icing
Ingredients:
- 4 butter
- 1/2 milk
- 1/3 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Bring cocoa, butter and milk to a boil.
2. Add remaining ingredients and mix well.
3. Keep warm until cake is done and then pour topping over hot cake.
4. Spread.
Title: Weight Watchers Plum Amaretto Pudding
Ingredients:
- 450 plums
- 4 Amaretto
- 110 plain flour
- 1 salt
- 1 egg
- 300 milk
- 1 vanilla extract
- 1 caster sugar
- 5 icing sugar
- 2
Instructions:
1. Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
2. Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
3. Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
4. Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
5. Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.
Title: Pudding Au Chomeur
Ingredients:
- 2 flour
- 2 sugar
- 4 baking powder
- 1 1/2 milk
- 2 light brown sugar
- 2 boiling water
- 4 butter
- 2 vanilla
Instructions:
1. Mix first 3 ingredients. Then add the milk.
2. Pour into ungreased 9x13 pan.
3. Mix final 4 ingredients.Let butter melt.
4. Pour over back of wooden spoon over cake batter.
5. Bake at 350 degrees for 30 minutes.
Title: Brandy Pecan Chocolate Indulgence
Ingredients:
- 2 brown sugar
- 3/4 unsalted butter
- 2 eggs
- 2 vanilla extract
- 2 brandy
- 2 2% low-fat milk
- 2 all-purpose flour
- 2 baking powder
- 2 salt
- 1/4 pecans
- 1 1/4 butter
- 1 1/4 powdered sugar
- 2 brandy
- 1 milk
- 1
- 4 -5
Instructions:
1. Preheat oven 350°F.
2. Grease or spray with non-stick cooking spray a 9 x 9 baking pan.
3. Cream sugar and butter until fluffy.
4. Combine eggs, vanilla, brandy and add to butter mixture.
5. Combine flour, baking powder, salt and cocoa powder and add to butter mixture one addition at a time. Add milk. Batter will be thick.
6. Stir in pecans and chocolate chips.
7. Spread batter evenly into prepared pan.
8. Bake 40 - 45 minutes.
9. Two Ways to top it:
10. While hot, pour 1/2 cup semi-sweet chocolate chips on top, spread after a minute to make a thin chocolate topping, add additional pecans if desired.
11. OR GLAZE:
12. Heat butter in medium saucepan over medium heat until melted. Cool for 2 minutes, add powdered sugar, brandy and milk and beat until smooth.
13. Drizzle top of cooled cake.
Title: Jelly Center Cookies (Thumbprints)
Ingredients:
- 1 butter
- 1/2 brown sugar
- 2 eggs
- 2 flour
- 1 1/2
Instructions:
1. Cream butter until soft; blend in sugar; add egg yolks, beating until light. Blend in flour.
2. Roll dough into small balls (about 1 inch). Dip in beaten egg whites, the roll in chopped nuts.
3. Place on ungreased cookie sheet. Press them flat and make a dent in the center. Bake 10-12 minutes at 350 degrees.
4. When cool, fill dent with jelly.
Title: Aunt Martha's Microwave Boiled Custard
Ingredients:
- 1 sweet milk
- 4 flour
- 3 sugar
- 1
Instructions:
1. Add 1/2 sugar to milk and cook 5 minutes on high in microwave.
2. Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute; stir.
3. Cook 1 more minute.
4. Beat egg yolks well and add 1 cup of hot milk mixture to eggs; mix well.
5. Return to milk mixture. Cook to desired thickness, stirring every 30 seconds (about 6-8 minutes).
6. If you make it too thick, you can always thin it down with milk.
Title: Jam Cake
Ingredients:
- 5 eggs
- 2 sugar
- 1 butter
- 3 flour
- 1 buttermilk
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/2 clove
- 1 allspice
- 1 vanilla
- 1
Instructions:
1. Cream butter and sugar, add 4 eggs.
2. Sift flour and spices.
3. Add soda to buttermilk.
4. Mix dry and wet ingredents.
5. Add jam, last egg, nuts, and vanilla.
6. Bake at 325 for 40 to 45 minutes in a well greased angel food cake pan.
7. Bake til tooth pick inserted comes out clean.
Title: Tye-Dye Cake
Ingredients:
- 1
- 3
- 2
- 20
- 1/8
- 2
Instructions:
1. Preheat oven to 350*F; grease 2 9" round cake pans or line the bottoms with parchment paper.
2. Using an electric mixer on low speed, beat the cake mix, 1 1/2 cups water, the egg whites, and oil for 30 seconds.
3. Increase the mixer speed to high speed; beat for 2 minutes; divide the batter into 4 bowls.
4. Stir the red food coloring and cherry extract into one bowl, the yellow food coloring and almond extract into another bowl, and the blue food coloring into the third bowl.
5. Alternately spoon the tinted and white batters evenly into the prepared pans; lightly swirl the batters together with a spoon to create a gentle marbled effect.
6. Do not over-swirl or the colors will become muddy.
7. Bake for 30 minutes, or until a toothpick tests out clean.
8. Cool in pans for 10 minutes; invert and cool completely on wire racks.
9. Place 1 cake layer on a serving dish; spread with 1 cup of the frosting.
10. Top with remaining cake layer; coat top and sides of cake with the remaining frosting.
11. Decorate with colored sugar, sprinkles, or candy.
Title: Chocolate Spiral Cookie With Nerd Candy
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 3 vanilla extract
- 1/2 all-purpose flour
- 1 1/2 unsalted butter
- 1/2 sugar
- 1/2 vanilla extract
- 3 all-purpose flour
- 1/2 all-purpose flour
- 1 1/4 cocoa powder
- 2
- 1/4
Instructions:
1. Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough.
2. In a separate bowl, make the chocolate dough in the same way.
3. Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes.
4. Roll out both pieces of dough to 10 x 7in. rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. While rolling the dough into a log, roll in nerd candy. Wrap and chill for 30 minutes.
5. Cut the roll into (about) 24 slices, arrange 1 1/2in. apart on two parchment paper-lined cookies sheets, and bake for 10-12 minutes.
Title: Mom's Riiiiich Chocolate Creme Pie
Ingredients:
- 1 1/4 sugar
- 1/2 all-purpose flour
- 1/4 salt
- 9 cocoa powder
- 3 milk
- 4 butter
- 6 vanilla
- 1 1/2 vanilla
- 4 cream of tartar
- 3/4 sugar
- 1
- 1/2
- 1
Instructions:
1. in med saucepan, mix 1 1/4 cups sugar, flour, salt and cocoa.
2. gradually add milk.
3. cook and stir over med heat till thick and bubbly.
4. reduce heat.
5. cook and stir 2 minutes more.
6. remove from heat.
7. beat egg yolks lightly.
8. gradually stir 1 cup of hot mixture into yolks, then stir egg mixture into saucepan.
9. bring to a gentel boil, cook at stir 2 minutes more.
10. remove from heat.
11. stir in butter and vanilla.
12. cover and cool with plastic wrap touch the surface - to keep a skin from forming.
13. meanwhile, beat egg whites with vanilla and cream of tartar until soft peaks form. continue to beat, gradually adding 1/2 c sugar until stiff peaks form.
14. pour chocolate filling into pre-baked pie shell. cover with meringue, sealing edges.
15. bake at 350 for 12-15 minutes.
Title: Blueberry Lemon Trifle
Ingredients:
- 3 fresh blueberries
- 2 lemon yogurt
- 2 of fresh mint
- 1
Instructions:
1. Set aside 1/4 cup blueberries for garnish.
2. In a large bowl, combine pie filling and yogurt.
3. In a three-and-a-half quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture, and blueberries. Repeat layers twice. Top with whipped cream.
4. Cover and refrigerate for at least two hours. Garnish with reserved blueberries, lemon slices and mint, if desired.
Title: Coconut Lime Rice Pudding
Ingredients:
- 1 light coconut milk
- 26 sugar
- 2 1/4 lime zest
- 1 coconut
- 2 1/2
Instructions:
1. In a medium bowl, soak rice for 20 minutes in enough water to cover. Drain and place in a heavy 3 quart saucepan. Add coconut milk, whole milk and sugar and bring mixture to a boil. Reduce heat and simmer, uncovered, for 25 minutes or until thickened, stirring occasionally. (Mixture will thicken as it cools).
2. Remove from heat and add lime zest. Serve at Room temperature or chilled, garnished with toasted coconut.
Title: Wilbur Cocoa Marshmallow Cake
Ingredients:
- 1/2 sugar
- 1 water
- 1/2 eggs
- 3 flour
- 1/2 baking powder
- 1 salt
- 1 marshmallow whip
- 5
Instructions:
1. Preheat oven to 325 degrees.
2. Put the Wilbur cocoa and sugar into bowl.
3. Add the water and mix until the sugar is dissolved.
4. Separate the eggs and beat the yolks until light.
5. Add to the Wilbur cocoa, sugar and water.
6. Sift the flour and baking powder and salt into mixture.
7. Beat the whites of eggs until dry and add lightly to the mixture.
8. Line two jelly tins with paper, pour in the mixture and bake 20 minutes.
9. Remove the paper and spread marshmallow whip onto a layer of cake.
10. Put cake layers together.
Title: Cinnamon Fresh Peach Cobbler
Ingredients:
- 4 brown sugar
- 3/4 cinnamon
- 1 vanilla
- 1 flour
- 1 baking powder
- 1 baking soda
- 1/2 brown sugar
- 3 unsalted butter
- 4 buttermilk
- 2/3 brown sugar
- 1
Instructions:
1. Preheat oven to 425 degrees F.
2. Generously butter a 1 1/2 quart shallow baking dish.
3. Place the sliced peaches in teh dish and prinkle with brown sugar, cinnamon, vanilla, and flour.
4. Mix gently and spread evenly again.
5. Bake for 10 minutes.
6. Meanwhile combine all dry ingredients for cobbler crust in a bowl.
7. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs.
8. Add buttermilk, and stir to form a soft dough.
9. Remove fruit from oven and drop rounded spoonfulls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven.
10. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes.
Title: Melting Moments
Ingredients:
- 1 butter
- 2 flour
- 2 powdered sugar
- 1/2 butter
- 2 maraschino cherry juice
- 2 milk
- 2 -3 powdered sugar
Instructions:
1. Mix butter, flour and powdered sugar.
2. Roll into balls the size of ping-pong balls.
3. Place on cookie sheet and flatted to about 1/2 inch.
4. Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
5. (You can just frost the cookie tops to double the cookie total. Also, you may substitute almond extract and a touch of red coloring for the cherry juice).
Title: Carrot Pudding
Ingredients:
- 2 carrots
- 3 unsalted butter
- 1 sugar
- 1/2 cashew nuts
- 6 raisins
- 5 -6 cardamom powder
- 10
- 1
Instructions:
1. wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
2. take a wok or pan, put in the butter and melt it.
3. as the butter melts, put in the grated carrot.
4. Just fry it for 5 minutes.
5. Pour all the milk into the pan.
6. let it cook over medium heat.
7. keep stirring it frequently.
8. after about 45 minutes it will get thickened into thick consistency, like a paste.
9. You can keep the measure of consistency according to your like.
10. If you make it more thick cook for some more time.
11. After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
12. Switch off the gas.
13. In another pan roast the raisins and cashew in a little butter.
14. mix the raisins and cashews into the pudding.
15. Allow it to cool.
16. when it comes to the room temperature mix in the cardamum powder.
17. serve cool.
Title: Strawberry Toffee Tart
Ingredients:
- 175 butter
- 75 strawberries
- 400 icing sugar
- 284
- 5
- 200
Instructions:
1. Line a 200cm flan tin with baking parchment.Put the biscuits in a strong food bag & bash them with a rolling pin to finely crush them. Tip into a bowl & mix in the melted butter. Press over the base of the tin.Chill for about 30 minutes until it feels firm. Slice or halve the strawberries depending on their size.
2. Remove the biscuit base from the flan tin & slide on to a flat serving plate. Put 2tbsp of the cream in a small bowl with the toffees, then whip the rest until it just hold its shape in soft folds. Fold in the yogurt, then spoon over the biscuit base & cover with strawberries.
3. Melt the toffees & cream together in the microwave on medium for 30 seconds to 1 minute, then stir to form a sauce. Drizzle over the tart filling.
4. The tart can be chilled for a couple of hours at this stage. Dust with icing sugar before serving.
Title: Mock Lemon Meringue Cake
Ingredients:
- 1 eggs
- 3 lemon flavor instant pudding and pie filling
- 1/3 Cool Whip
- 1
Instructions:
1. Prepare cake, using eggs, oil and water as indicated on package.
2. Bake in a 10-inch tube pan.
3. Cool and remove from pan.
4. Split cake into 3 layers.
5. Spread 1/3 of pie filling between layers and on top of cake.
6. Top with cool whip.
7. Refrigerate.
Title: Low Fat Chocolate-Chips Cookies (Kosher-Dairy)
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 1/4 brown sugar
- 1/2 powdered sugar
- 95 butter
- 1 vanilla extract
- 2 1% low-fat milk
- 1/3
- 280
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix flour, baking soda and salt.
3. In a large bowl mix brown sugar, powder sugar, butter and vanilla extract.
4. Add bitten egg whites to sugar mixture.
5. Gradually alternate and add milk and dry ingredients to the sugar + egg mixture.
6. Mix in the chocolate chips.
7. Using two spoons, place cookie portions onto baking sheet lined with baking paper. Make sure to leave a lot of space between cookies.
8. Bake for 10-12 minutes, until center of cookie is stable - DO NOT over bake!.
9. Place baked cookies on cooling net.
10. * When cookies are ready they are moist and soft - they are not supposed to be dry and hard.
11. Enjoy!
12. Remarks:
13. * When using a mixer follow the same order of directions: first the sugar mixture, egg-whites and lastly the dry ingredients and the chocolate chips.
14. * If you'd like the recipe to be Pareve, you can use margarine instead of butter, and water instead of milk - but I am not sure about the taste -- .
Title: Rhubarb Cinnamon Cake
Ingredients:
- 120 butter
- 300 caster sugar
- 1 egg
- 1 vanilla extract
- 250 plain flour
- 2 bicarbonate of soda
- 230 skim milk
- 1 lemon juice
- 500 rhubarb
- 2 ground cinnamon
- 1 ground cinnamon
- 100 light brown sugar
Instructions:
1. Pre-heat the oven to 180°C.
2. Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
3. Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
4. Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
5. Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
6. Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
7. NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
8. Pour the batter into the prepared tin and level with the back of a spoon.
9. Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
10. Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
11. Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
12. Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
Title: Spiced Pumpkin-Applesauce Bars
Ingredients:
- 2 flour
- 1 1/2 white sugar
- 1 baking powder
- 2 cinnamon
- 1 baking soda
- 1/2 salt
- 1/2 ginger
- 1/4 nutmeg
- 1/4 clove
- 4 eggs
- 1 3/4 pumpkin
- 1 unsweetened applesauce
Instructions:
1. set oven to 350 degrees.
2. set oven rack to second lowest position.
3. grease a 15x10 baking sheet.
4. in a bowl, sift all dry ingredients.
5. in another bowl, combine eggs, pumpkin and applesauce; mix well.
6. stir into the dry ingredients.
7. spread into prepared baking sheet.
8. bake for 20-25 minutes or until lightly browned.
9. cool, sprinkle with icing sugar.
10. cut into bars.
Title: Paal Payasam (Indian Rice Pudding)
Ingredients:
- 1/2 basmati rice
- 4 1/4 skim milk
- 3/4 sugar
- 4 cardamom pods
- 1 cardamom powder
- 1 cashews
- 1 pistachios
- 1 raisins
- ghee
Instructions:
1. Wash the rice well.
2. Place a heavy bottomed vessel on a high flame, add rice and milk, and bring to a boil, stirring continuously.
3. Reduce flame to low and simmer for 40 minutes, stirring every 3 minutes.
4. After 40 minutes, check if the rice is done (consistency of the pudding will be slightly thick, like milkshake).
5. After the rice is done, add sugar, and stir till dissolved.
6. Remove vessel from flame and set aside.
7. In a small frying pan, heat ghee on a low flame, and add cashews and pistachios.
8. Roast until the cashews turn slightly brown (around 2 mins).
9. Add raisins, which will swell up immediately.
10. Now quickly pour contents of the frying pan into the cooked pudding and mix well.
11. Sprinkle with cardamom powder and serve hot!
Title: Yummy Chocolate Fondue for a Crowd
Ingredients:
- 1 heavy cream
- 2/3 Amaretto
- 3
- 1
Instructions:
1. Place chocolate pieces in double boiler. Heat on low over a stovetop until chocolate is mostly melted.
2. Add cream and stir completely.
3. Heat mixture on low until it is smooth and even consistency, about 10 minutes.
4. Add Amaretto nnd stir briefly for 1 minute.
5. Remove immediately from stovetop. Place pot over fondue warmer if you have a one.
6. Dip fruit in fondue using fondue forks or toothpicks.
Title: Texas Sheet Cake
Ingredients:
- 1 1/4 butter
- 1/2 water
- 1 flour
- 2 brown sugar
- 1 1/2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 sweetened condensed milk
- 1 eggs
- 2 vanilla
- 1 powdered sugar
- 1
Instructions:
1. CAKE: Melt 1 cup of the butter.
2. Stir in 1/4 cup of the cocoa.
3. Add 1 cup water.
4. Boil, then remove from heat.
5. In a mixing bowl, mix the flour, brown sugar, baking soda, cinnamon and salt.
6. Add the chocolate mixture and beat well.
7. Stir in 1/3 cup of the condensed milk, the eggs and the vanilla.
8. Pour into greased jelly roll pan.
9. Bake at 350 degrees for 15 minutes.
10. FROSTING: Melt the remaining 1/4 cup butter, the remaining 1/4 cup cocoa and remaining condensed milk.
11. Stir in powdered sugar and nuts.
12. Spread onto warm cake.
Title: Kheer - Rice Pudding
Ingredients:
- 1/2 rice
- 5 milk
- 8 sugar
- 5 green cardamoms
- 4 -5 raisins
Instructions:
1. Rinse the rice under water and place into the pan.
2. Add the half of the milk and stir. Cover and cook for 15-20 min until soft. Mash the the mixture for few minutes.
3. Then add sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the kheer is to thick, add a little extra milk or water.
4. Add cardamom and raisins. Remove from the heat and pour into serving dishes.
5. Decorate with nuts. Kheer can be served hot or cold.
Title: Fresh Peach Cobbler
Ingredients:
- 4 sugar
- 2 water
- 1/2 butter
- 1/4 self-rising flour
- 1 1/2 milk
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine peaches,1 cup sugar and water in 2 qt saucepan and mix well.
3. Bring to boil reduce heat and simmer for 10 minute.
4. Remove from heat.
5. Put butter in 13 x 9 x 2 inches baking dish and place in oven to melt.
6. Mix remaining 1 cup sugar,flour and milk slowly to prevent lumping.
7. Pour over butter.
8. ********************************************************.
9. DO NOT STIR!
10. ********************************************************.
11. Spoon fruit on top.
12. Gently pour syrup over fruit.
13. Batter will rise to top during baking.
14. Bake 30 - 45 minute.
Title: Banana Sandwich Cookies
Ingredients:
- 88 cream cheese
- 8 powdered sugar
- 1/3 vanilla extract
- 1/2
Instructions:
1. Combine cream cheese, powerderd sugar, and flavorings.
2. Spread on each Vanilla Wafer and top with another Wafer to make a sandwich type cookie.
3. You may serve right away as crunchy or let sit a few hours or even overnight to soften. I prefer the soft way.
Title: Homemade Caramel Frosting
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 2 powdered sugar
Instructions:
1. Melt butter in a pan.
2. Add brown sugar and boil for two minutes, stirring constantly.
3. Add milk and stir until mixture boils, remove and cool.
4. Pour into mixing bowl and add powdered sugar a little bit at a time.
5. Beat well after each addition of powdered sugar.
Title: Crunchewey Carrot Cranberry Cookies
Ingredients:
- 3 quick-cooking oats
- 1 all-purpose flour
- 1 baking soda
- 1 1/2 Splenda sugar substitute
- 2 eggs
- 1/2 canola oil
- 8 crushed pineapple
- 1 flaked coconut
- 1 carrot
- 1 dried cranberries
- 1 walnuts
- 1 vanilla extract
Instructions:
1. PREHEAT oven to 350°. Lightly spray cookie sheets with vegetable cooking spray.
2. COMBINE oats, flour and soda; set aside.
3. COMBINE SPLENDA® Granular, eggs, and canola oil in a large mixing bowl, stirring until blended. Add pineapple with juice, coconut, carrots, cranberries, walnuts, and vanilla, stirring until blended. Add dry ingredients, stirring until blended.
4. DROP dough by tablespoonfuls, 1 1/2 inches apart, onto prepared cookie sheets.
5. BAKE 10 to 11 minutes or until lightly browned. Transfer to wire racks to cool.
Title: Very Easy Candy Cane Cookies
Ingredients:
- 0.5 flour
- 3
- 1/2
Instructions:
1. In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion.
2. Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist.
3. Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets.
4. Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.
Title: Chocolate-Peanut Butter Frosting
Ingredients:
- 1/2 creamy peanut butter
- 2 butter
- 1 salt
- 1 vanilla extract
- 3 -4 milk
- 1 1/2 powdered sugar
- 1/4
Instructions:
1. In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
2. Blend in the vanilla and add 3 Tbsp.
3. of the milk until well blended.
4. Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.