lumicero/recipes-ing2inst huggingface dataset:
Title: Buttercream Cream Cheese Decorator Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1/2 Crisco shortening
- 1/2 vanilla extract
- 1/2 milk
- 1/2 powdered sugar
- 1
- 3 -4
- 2
Instructions:
1. Beat the cream cheese, butter and crisco on medium or high speed for 1 minute or until light and fluffy. Add extracts and flavorings and 3 tablespoons of milk, beat on medium speed until combined. Gradually add the powdered sugar in about six different intervals and beat until well combined between intervals, using a rubber scraper to make sure all ingredients are incorporated. Beat on high speed for approximately 1 minute to increase the volume. Frosting will be light and fluffy, you may need to add up to 1 tablespoons of milk for desired consistency. I usually add up to 1 teaspoons extra of one of the extracts if I am going to use the frosting for use in a decorating bag. I just prefer the flavoring instead of the extra milk.
2. If you are going to use this as a colored decorator frosting I've found that adding the gel colors when you add the extracts and milk seems to work the best.
Title: Chocolate Pecan Bourbon Cake (Low Fat!)
Ingredients:
- 1/4 pecans
- 3 all-purpose flour
- 3 bittersweet chocolate
- 1/2 sugar
- 1 boiling water
- 1/2 Bourbon
- 2 cream of tartar
- 1 powdered sugar
- 4
- 1/4
- 2 -3
Instructions:
1. Position oven rack in the bottom third of the oven and preheat oven to 375°F
2. Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
3. I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
4. In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
5. Set aside.
6. Finely chop your 3 oz of chocolate.
7. In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
8. Add boiling water; whisk until chocolate is melted.
9. Whisk in egg yolks and bourbon.
10. Set aside.
11. Combine egg whites with cream of tartar in a medium-size bowl.
12. Beat at medium speed until soft peaks form.
13. Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
14. Whisk flour and pecans into chocolate mixture.
15. Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
16. Scrape batter into prepared pan.
17. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
18. Cool in the pan on a wire rack.
19. It will sink like a souffle, and the top crust may be broken.
20. Cake may be stored at room temperature for one day before serving.
21. To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
22. Release the spring; remove the pan sides.
23. Leave cake on the bottom of the pan and transfer it to a serving dish.
24. Sieve powdered sugar very lightly over the top.
25. Serve & enjoy with those you love!
Title: Individual Rum & Eggnog Cakes
Ingredients:
- 1/2 walnuts
- 18 eggs
- 1 rum
- 1/4 nutmeg
- 3 rum
- 2
- 1/4
Instructions:
1. Generously grease and flour 12 individual or 1 10" bundt pan.
2. Sprinkle nuts into bottom.
3. Heat oven to 350 for individual bundts/325 for 10" pan.
4. In a large bowl mix, cake mix, eggnog, oil, eggs, rum & nutmeg. Beat 2 minutes.
5. Pour into prepared pans.
6. Bake 20 minutes individual bundts and 1 hour for 10" pan.
7. Cool and remove.
8. OPTIONAL: Prick cake with toothpick and using a pastry brush, brush on rum. Continue over the course of and hour. Let sit for several hours or overnight.
Title: White Truffle Cake
Ingredients:
- 2 eggs
- 4 sugar
- 1/3 all-purpose flour
- 1 3/4 white chocolate
- 1 1/4 heavy cream
- 12 white chocolate
- 9 mascarpone cheese
Instructions:
1. Preheat oven to 350 degrees F/180 degrees C.
2. Grease an 8" springform pan and line the bottom.
3. Whisk the eggs and sugar for 10 minutes or until foamy, add the flour, and fold in the melted chocolate.
4. Pour into the pan and bake for 25 minutes or test for doneness
5. Let the cake cool completely on a wire rack, once it's cool return to baking pan.
6. For the topping, place the cream in a sauce pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan. Reduce heat slightly, then add the white chocolate pieces and stir until melted and combined.
7. Remove from heat and stir until almost cool, then stir in the cheese, pour the mixture on top of the cake and chill for 2 hours.
Title: Cinnamon Chocolate Pudding
Ingredients:
- 3 sugar
- 1 cornstarch
- 1 ground cinnamon
- 1 evaporated milk
- 6 flaked coconut
- 1
Instructions:
1. Mix sugar, cornstarch and cinnamon in heavy-duty saucepan; gradually stir in evaporated milk.
2. Stir in chocolate chips and egg yolk.
3. Bring mixture to boil over medium heat, stirring constantly until mixture is thickened.
4. Pour mixture into dessert cups.
5. Chill for at least 1 hour; and garnish with a sprinkling of toasted coconut.
Title: Sharon's English Toffee
Ingredients:
- 1 butter
- 2 sugar
- 1 cinnamon
- 1 cold water
- 3/4
Instructions:
1. Melt butter; add sugar, cinnamon and water.
2. Bring to slow boil and boil 30 minutes, stirring constantly.
3. Test in cold water for brittle test.
4. Pour on cookie sheet and mark as soon as it sets.
5. When chilled, dip each piece and dipping chocolate and ground nuts.
Title: Chamorro Cake "brojas"
Ingredients:
- 2 butter
- 2 3/4 sugar
- 6 eggs
- 3 1/2 all-purpose flour
- 1 baking powder
- 1 -2 evaporated milk
- 1 1/4
Instructions:
1. In a mixing bowl, beat the butter and sugar until creamy. Add the eggs, one by one, beating well after each addition.
2. In another bowl, combine the dry ingredients. Beat in the flour alternately with the milk. Add the extract. Scrape bowl down and mix until smooth.
3. Bake in a 9x13-inch prepared baking pan at 350 degrees until cake tests done. Cool completely.
4. This cake is traditionally eaten without frosting. It is also great used in the Chamorro Latiya recipe.
Title: American Trifle
Ingredients:
- 2 blueberries
- 1 vanilla
- 24 ladyfingers
- 2 raspberries
- 1/4 rum
- 1 Cointreau liqueur
- 2 honey
- 1/4 vodka
- 1 ricotta cheese
- 2 heavy cream
- 2 sugar
- 1 Splenda sugar substitute
- 1/2
Instructions:
1. Mix ricotta, sugar and vanilla together and set aside.
2. Combine the orange liquor and honey; toss with berries.
3. Slice cake and then cut slices in triangle pieces.
4. Line the bottom of an 8" spring form pan and sprinkle with rum.
5. Line the sides with ladyfingers.
6. Spread half the ricotta mixture over the cake layer on bottom.
7. Sprinkle with some berries.
8. Place another layer of cake down and sprinkle with orange juice and vodka mixture, ricotta cream and some berries.
9. The last layer should be a layer of cake.
10. Cover with whipped cream.
11. Decorate with reserved berries.
12. Chill overnight.
13. Enjoy!
Title: Green Stuff ( Lime Jello Fruit Salad )
Ingredients:
- 1 low-fat small-curd cottage cheese
- 1 Cool Whip
- 1 mini marshmallows
- 1 lime Jell-O gelatin
- 3 mandarin orange segments
- 1 pineapple tidbits
Instructions:
1. Blend cottage cheese, and lime jello together, then fold in Cool Whip until well mixed.
2. Fold in the 1 cup of mini marshmallows. (I use about 3/4 cup).
3. Drain fruit and fold into mixture last.
4. Refrigerate overnight for best flavor.
Title: Baby Almond Elephant Ears
Ingredients:
- 2 powdered sugar
- 1/4 butter
- 1/4 almond paste
- 3 1/2 lemon zest
- 2 sugar
- 1/2 turbinado sugar
- 1/4 puff pastry
- 1/4
- 2
Instructions:
1. Mix together all ingredients except granulated sugar and pastry.
2. Beat at low speed until well blended.
3. Sprinkle 1 tbs sugar on flat surface.
4. Lay 1 sheet of puff pastry onto sugared surface.
5. Sprinkle with another 1 tbs sugar.
6. Roll into a 12-inch square.
7. Cut square into 2 rectangles (12x6).
8. Spread 1/4 of almond mix on each rectangle.
9. Roll both 12-inch sides in toward center of pastry.
10. Continue rolling until they meet in the center, then firmly press layers together.
11. Repeat with other rectangle.
12. Repeat all with second pastry sheet.
13. Wrap each roll in plastic wrap and chill at least 2 hours.
14. Heat oven to 400°F and cut rolls into 24 slices with sharp knife.
15. Place 1 inch apart on greased cookie sheets.
16. Optional- sprinkle cookies with turbinado, raw, or granular sugar.
17. Bake 7-9 minutes or until lightly browned.
18. Cool on rack.
Title: No-Bake Cookies' N Cream Cake
Ingredients:
- 1 instant coffee powder
- 2 vanilla extract
- 2 milk
- 2 3/4 cheesecake flavor instant pudding and pie filling mix
- 4 cocoa powder
- 1 strawberry
- 1
- 39
Instructions:
1. Stir cocoa powder, coffee powder and vanilla into 1/4 cup water until coffee powder is dissolved.
2. Whisk milk into pudding mixes until smooth.
3. Fold in 12 ounce whipping topping.
4. Arrange 13 cookies in bottom of 8" springform pan, breaking to fill as necessary.
5. Brush with 1/3 of espresso mixture.
6. Spread with half of pudding.
7. Repeat with 13 cookies, 1/3 of espresso mixture and the remaining pudding.
8. Top with remaining cookies; brush with remaining espresso mixture.
9. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
10. Remove side from pan.
11. Spread top and side of cake with remaining whipped topping.
12. Garnish with chocolate shavings, cocoa powder and strawberries, if desired.
13. Ready to serve in 30 minutes + overnight.
Title: Microwave Rice Krispies Treats
Ingredients:
- 3 butter
- 40 margarine
- 6 marshmallows
Instructions:
1. In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
2. Add Rice Krispies cereal. Stir until coated.
3. Press mixture into 13 x 9 inch pan coated with cooking spray. Cut into squares when cool.
Title: Sugar Free Fluff Salad
Ingredients:
- 1 pineapple tidbits
- 1 gelatin
- 1 sugar-free instant vanilla pudding mix
- 1 mandarin oranges
- 1 unsweetened flaked coconut
- 1/4
- 1/2
Instructions:
1. Mix whipped topping, yogurt, dry gelatin, and dry pudding mix in a large bowl. Add the coconut, mandarin oranges, and the pineapple. Stir until just mixed.
2. Refrigerate for at least an hour before serving.
Title: Morello Cherry and Lemon Cake
Ingredients:
- 3 butter
- 2 caster sugar
- 2 light brown sugar
- 2 eggs
- 4 self raising flour
- 1 milk
- 4 cherries
- 1 lemon, juice and zest of
- 2 caster sugar
Instructions:
1. Preheat the oven to 180C/350F, gas mark 4.Grease and flour a 1lb.450g loaf tin. Line the base with greaseproof paper.
2. Cream the butter, add the sugar and beat well until light and fluffy.
3. Gradually add the eggs, beating well between each addition. If the mixture looks as though it might curdle, add a tablespoon of flour.
4. Add the flour and stir until just incorporated. The mixture should be of a reluctant dropping consistency so if it is too thick, add a little milk.
5. Add the cherries and lemon zest and pile into the loaf tin.
6. Bake for 50 minutes. Remove from the oven and leave to cool in the tin.
7. Heat the lemon juice, add the caster sugar and allow to dissolve. Pour this over the still warm cake and leave to get cold, then remove from the tin.
Title: County Fair Pie
Ingredients:
- 1/2 margarine
- 1 butter
- 1/2 sugar
- 2 all-purpose flour
- 1 eggs
- 1 vanilla extract
- 1 walnuts
- 1/2 pecans
- 1
Instructions:
1. in a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended.
2. stir in nuts and chips.
3. pour into pastry shell.
4. bake at 325 degrees for 1 hour or until golden brown.
5. cool on a wire rack for 1 hour.
6. store in refrigerator.
Title: Banana Chocolate Chip Nut Cake
Ingredients:
- 1 sugar
- 1/4 buttermilk
- 3/4 sour cream
- 1/2 eggs
- 4 vanilla
- 2 bananas
- 2
- 1
Instructions:
1. Mash bananas and set aside.
2. Combine cake mix, sugar, oil, buttermilk, eggs, vanilla and mashed bananas and beat on low speed for 30 seconds, until combined.
3. Beat at medium speed for 1 1/2 to 2 minutes.
4. Gently fold in chocolate chips and nuts.
5. Pour into 2 greased and floured 9 inch cake pans.
6. Bake at 350 degrees for 33-38 minutes.
7. Cool, frost.
Title: Spiced Carrot Cake
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/4 nutmeg
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 1/2 carrots
- 1 buttermilk
- 1/2 walnuts
- pecans
Instructions:
1. Sift together first 6 ingredients.
2. Cream butter, gradually add sugar, and cream well.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in carrot.
5. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
6. Fold in walnuts or pecans.
7. Pour into greased and floured tube pan.
8. Baked at 350 degrees for 1 hour, or until cake tester comes out clean.
9. Cool in pan 15 minutes, then transfer to wire rack to finish cooling.
10. Sift confectioners sugar over top.
Title: Viennese Plum Cake
Ingredients:
- 1 plum
- 1/2 sugar
- 2 cinnamon
- 1 butter
- 1 sugar
- 4 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 350 degrees.
2. Grease Two 8-inch Round Pans with Butter.
3. Choose plums that are more blue in color than red, and are soft but not mushy. Cut the plums in half lengthwise, along the 'seam', removing the stone. If there's any fiber or remnants of a stem, trim the tip of the stem end with a paring knife. Set plum halves aside.
4. Mix two teaspoons of cinnamon with the half-cup of sugar and set aside.
5. In mixing bowl, cream the butter and sugar.
6. Add eggs, mixing until well blended.
7. Sift together the flour, baking powder and salt.
8. Add half of the flour mixture into the creamed butter, stirring just until smooth; then add the remaining dry ingredients, again being careful not to over-mix. Batter will be stiff.
9. Divide batter evenly into greased cake pans, spreading to fill pan to the sides.
10. Press plum halves into the top of the batter, cut side up, arranging them in tight rows. You should see very little cake batter. My mother always said ".
11. load 'em up!".
12. Sprinkle the cinnamon-sugar mixture evenly and generously over the top of each cake.
13. Bake in 350-degree oven for 30 to 35 minutes.
14. Cool completely.
15. While my mother would pooh-pooh it, you can serve with whipped cream. Enjoy!
Title: Exotic Fruit Salad With Coconut and Lime Cream
Ingredients:
- 2 papayas
- 1 pomegranate
- 400 lychees
- 2 cape gooseberries
- 100 creme fraiche
- 300 coconut cream
- 160 lime
- 1
Instructions:
1. Combine the fruit in a large bowl and set aside.
2. Mix the ingredients for the cream. Arrange the fruit on four plates and serve with the cream on the side and some lime wedges and whole physalis, if you like.
Title: Scottish Stone Cream
Ingredients:
- 1 gelatin
- 1/2 sherry wine
- 1 1/2 sugar
- 1/4 vanilla extract
- 1
- 2/3
Instructions:
1. Soften the gelatin in the sherry.
2. Heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. Blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. Remove from heat and cool down until the mixture begins to thicken. Add the vanilla extract.
3. Spread half of the apricot jam in the bottom of a glass serving dish. If the jam is very thick thin it out with a little brandy.
4. Spoon in the cream mixture and place in your refrigerator. When this has set, spread the remaining apricot jam over. Sprinkle with toasted almonds, if wished.
Title: Chocolate and Coconut Orzo Pudding
Ingredients:
- 4 milk
- 1/2 orzo pasta
- 1/4 light brown sugar
- 1 flaked coconut
- 1/3 vanilla extract
- 1/2 salt
- 1 heavy cream
Instructions:
1. In a large heavy saucepan, scald the milk.
2. Milk boils over easily, so be careful.
3. Gradually stir in the orzo and cool, stirring frequently and adjusting the heat to prevent the milk from boiling over, until mixture is thickened and orzo is tender to the bite, about 20 to 25 minutes.
4. Stir in the sugar until it is dissolved.
5. Add the chocolate and the coconut; stir, off the heat, until the chocolate is melted.
6. Add the vanilla nad salt.
7. Let cool at room temperature.
8. Serve spooned into dessert bowls with cold heavy cream drizzled over the top.
Title: Gingerbread Cake
Ingredients:
- 1 1/3 flour
- 3/4 cinnamon
- 3/4 ginger
- 1/2 salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 allspice
- 1/2 brown sugar
- 1/2 butter
- 1/2 margarine
- 1/2 boiling water
- 1 molasses
- egg
Instructions:
1. Heat oven to 350°F.
2. Grease (not oil) bottom only of 8 or 9 inch square pan.
3. In a large bowl, combine first 7 ingredients.
4. Add remaining ingredients; blend well.
5. Pour batter into prepared pan.
6. Bake at 350°F for 30-40 minutes or until toothpick inserted in center comes out clean.
7. For gingerbread muffins: use 12 paper baking cups in muffin tin instead of square pan and bake at 350 for 25 to 30 minutes.
Title: Old Fashioned Shortcake With Chocolate Swirl
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 sugar
- 1 baking powder
- 3/4 butter
- 1 margarine
- 2 sour cream
- 1 eggs
- 1/2 vanilla extract
- 1 sugar
- 1 1/2 cinnamon
Instructions:
1. Cake: Preheat the oven to 350°F In a medium bowl, combine sugar, baking powder and flour. Cut in butter with 2 knives or pastry blender until mixture is crumbly.
2. In another bowl, combine sour cream, eggs, and vanilla; with a fork, stir into flour mixture until just moistened (dough will be soft). Knead dough 10 times on a lightly floured board.
3. Prepare Chocolate Cinnamon Swirl mixing the ingredients in a small bowl. Spread half of the dough cake into a buttered 9-inch baking pan.
4. Sprinkle the chocolate cinnamon swirl mixture over batter, covering the entire surface of the batter. Spread the other half of remaining batter over the swirl mixture and cover it evenly on top of the cake.
5. Bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean.
6. Let the cake cool on a wire rack for 30 minutes.
Title: Apple Crunch
Ingredients:
- 3 cooking apples
- 1 flour
- 1/2 sugar
- 1/2 butter
- nutmeg
Instructions:
1. Peel, core, and slice apples and place in a buttered baking dish. Mix flour and sugar well. Mix them to a paste with the butter. Spread over the top of the apples. Sprinkle with nutmeg.
2. Bake in 375 degree oven for 35 minutes.
3. Serve with whipped cream if desired.
Title: Whipped Coconut Cream
Ingredients:
- 3 coconut milk
- 2 sugar
Instructions:
1. Place large bowl and wire whisk in the freezer for 10 minutes.
2. The cream should be congealed at the top of the chilled coconut milk. Skim the cream off, making sure not to get liquid from the bottom. Place cream and sugar in the bowl from the freezer, and whisk until thick and stiff.
3. Store covered with plastic wrap in the refrigerator until ready to use.
Title: Peach and Raspberry Cobbler
Ingredients:
- 1 frozen raspberries
- 1 flour
- 2 sugar
- 2 baking powder
- 2 cinnamon
- 1 1/2 eggs
- 2 butter
- 4
Instructions:
1. Heat oven to 350 degrees.
2. Mix peaches and raspberries, and place in bottom of 3 qt casserole dish.
3. Using fork, stir together flour, sugar, baking powder and cinnamon.
4. Stir in eggs using fork.
5. Batter will be quite dry.
6. Pour over top of fruit.
7. Pour melted butter of top.
8. Place in oven and cook for 1 hour.
Title: Snow Flake Spritz Cookies
Ingredients:
- 1 butter
- 3 cream cheese
- 1 sugar
- 1 vanilla
- 1 orange zest
- 1 flour
- 2 1/2 salt
- 1/2 cinnamon
- 1/4
Instructions:
1. Cream butter, cream cheese and sugar well. (*See Note below).
2. Beat in egg yolk, vanilla and orange zest.
3. Sift together the flour, salt and cinnamon; gradually blend into creamed mixture.
4. Fill cookie press and form cookies on an ungreased cookie sheet.
5. Bake at 350°F for 12-15 minutes. Checking for a slightly set or very slightly browned cookie at 12 minutes. If needed, bake another 1-3 minutes.
6. Remove at once to cooling racks.
7. Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.
Title: Lighter Italian Cream Cake
Ingredients:
- 1/2 vegetable shortening
- 1/2 light margarine
- 2 sugar
- 5 eggs
- 1 low-fat buttermilk
- 1/2 salt
- 1 baking soda
- 2 whole wheat flour
- 1 vanilla
- 1 coconut
- 1 pecans
- 8 light cream cheese
- 1/2 light margarine
- 1 confectioners' sugar
- 1 vanilla
- 1 pecans
Instructions:
1. Preheat oven to 300°F.
2. Cream together shortening, butter, & sugar; blend well & cream in egg yolks.
3. Sift together flour, soda, & salt.
4. Alternately add buttermilk & flour mixture to creamed mixture & blend well.
5. Beat egg whites until stiff peaks form. Add vanilla, coconut, & pecans. Fold egg mixture into into batter.
6. Bake 25-30 minutes in 3 greased & floured 9” cake pans.
7. Once cooled, mix together frosting ingredients & frost cake.
Title: Strawberry Cream Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 cream cheese
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2
Instructions:
1. In a mixing bowl, cream the butter, sugar and cream cheese. Add vanilla and egg yolk; mix well. Add flour and blend. Cover and refrigerate.
2. Roll into 1 inches balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make indentation in the center of each ball. Fill with 1/4 teaspoon jam. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.
Title: Ww Peanut Butter Cookies With Chocolate Centers Points+ 2
Ingredients:
- 1 sugar
- 1/4 butter
- 1/2 chunky peanut butter
- 2 eggs
- 1/2 vanilla extract
- 1/2 table salt
- 1/2 baking soda
- 1 wheat flour
- 1
Instructions:
1. Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
2. Place sugar, butter and peanut butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla; blend well with mixer.
3. Add salt, baking soda and flour to sugar mixture; beat until completely incorporated.
4. Drop batter by heaping teaspoons onto prepared cookie sheets and flatten with the back of a wooden spoon. Make sure to leave about 2 inches between each cookie. (Bake in several batches to prevent over-crowding if necessary.) Place a chocolate chip in center of each cookie.
5. Bake cookies until edges brown, about 10 to 11 minutes. Remove from oven and let cool on cookie sheet for 1 or 2 minutes; remove cookies to a wire rack and cool completely. Yields 1 cookie per serving.
Title: The Best Rolled Sugar Cookies
Ingredients:
- 1 1/2 butter
- 2 white sugar
- 4 eggs
- 1 vanilla extract
- 5 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 butter
- 1/2 shortening
- 1 powdered sugar
- 1 vanilla
- 2 milk
Instructions:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
4. For the icing, combine the last 5 ingredients in a blender until creamy. Slowly add the milk so that you may choose your consistency.
Title: Ice Cream Sandwich Cake
Ingredients:
- 12 -18 ice cream sandwiches
- 1 Cool Whip
- pecans
Instructions:
1. Lay out half your ice cream sandwiches in the bottom of your dish. Depending on the size of your sandwiches this will be 6-9.
2. Cover with half of your Cool-Whip.
3. Top with chopped nuts.
4. Drizzle syrup(s): I use both.
5. Second Layer: Repeat all of the above steps.
6. Cover with lid and freeze for 2 hours.
7. This recipe is great because you can vary it according to your taste. Using any type sandwich, nut and syrup, you can make it a little different every time.