lumicero/recipes-ing2inst huggingface dataset:
Title: Showy but Simple Fruit Kabobs - Perfect for a Party
Ingredients:
- 1/2 watermelon
- 1 cantaloupe
- 1 pineapple
- 1/2 grapes
- 1 blueberries
- 30 of fresh mint
Instructions:
1. If you're starting with a whole watermelon, cut it in half. Cut tip to tip, so that if you turn your half upside down, the tips are barely noticeable at each end. Choose to work with the half that looks the best when you turn it over.
2. Using a melon baller, scoop out all of the watermelon into nice bite sized balls, place them on a platter as you go. When you can't make any more balls, scrape the remainder of the watermelon out using a spoon until you have an empty shell (all white), and set the shell aside to let it dry out.
3. Once the shell is dried out a bit you will turn the shell over onto a platter, so the cut side is down and you've got a nice half round base to work with. Using a paring knife, cut small X marks or poke holes in rows as you choose across the outside of the melon shell. Space the holes about 2" apart.
4. Cut the rest of your fruit into bite sized pieces. You may also choose to use the melon baller on the cantaloupe.
5. Once all the fruit is cut up, you can start assembling the fruit onto skewers following any pattern you like. The grapes and berries can act as cute stoppers in between larger pieces of fruit. You may also choose to place a piece of fresh mint here and there. Leave about 3" empty on the bottom of each skewer.
6. As you finish each skewer poke the bottom into one of the pre-made holes or x's on your watermelon shell. Before long you'll have the entire melon filled up and looking a bit porcupine-ish. If you need to prepare a little in advance, make the skewers and base and then keep them chilled. Poke the skewers into place once you're ready to serve.
Title: Sweet Tart Crust
Ingredients:
- 14 butter
- 2 1/3 flour
- 1 salt
- 3 sugar
- 4 -5
- 2
Instructions:
1. In a food processor, cut the butter into the flour.
2. Add the salt and sugar.
3. Do not overwork.
4. Add the egg yolk and water mixture little by little.
5. Process 15-20 seconds.
6. Turn the pastry out onto a floured board.
7. Blend the pastry by pressing it into a ball and kneading it quickly with the heel of your hand until no lumps remain As with the pastry, work as quickly as possible, and use as little additional flour as possible to avoid toughening the dough Chill the dough at least 20 minutes.
Title: Amish Rolled Oats Cake
Ingredients:
- 1 oats
- 1 1/4 boiling water
- 1/2 shortening
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1/2 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 5 oleo
- 1/2 brown sugar
- 1/2 milk
Instructions:
1. Mix oats and boiling water; let stand 20 minutes.
2. Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients. Bake at 350 degrees for 35 minutes. Boil 7 minutes. Add 1/2 cup coconut and 1/2 cup nuts.
Title: Sharon's Eclair Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 1 instant vanilla pudding
- 2 1/2 milk
- 1 cream cheese
- 1 Cool Whip
Instructions:
1. Layer 1 - combine water and butter in medium saucepan, bring to a boil. Lower heat, add flour all at once, stirring until mixture is smooth and leaves the side of the pan. Remove from heat; cool slightly. Beat in eggs, one at a time. Spread mixture evenly onto greased (with shortening) cookie sheet. Bake at 400 degrees for 20-30 min until golden and puffed - let cool.
2. Layer 2 - Beat pudding, milk and cream cheese until smooth. Continue beating for another 2 minute Spread onton baked layer.
3. Layer 3 - Spread cool whip on top of pudding mixture.
4. Layer 4 - drizzle with chocolate syrup.
5. Chill until firm - several hours.
Title: Chocolate Cookie Sticks
Ingredients:
- 1 unsalted butter
- 1/4 powdered sugar
- 1/2 vanilla extract
- 1 bittersweet chocolate
- 1 table salt
- 1 all-purpose flour
- 1/4 sugar
- 1
- 2
Instructions:
1. Coat a cookie sheet with cooking spray.
2. In a medium bowl, using an electric mixer, cream butter and powdered sugar until fluffy. Add vanilla extract and egg white; beat thoroughly. With mixer running on low, add melted chocolate. Add salt and flour; mix thoroughly (dough will be stiff).
3. Turn dough out onto prepared cookie sheet and shape into a 4- X 6-inch rectangle. (Hint: Use a straight edge, like a knife, to help form the sides.) Cover with plastic and refrigerate until firm, about 30 minutes.
4. Preheat oven to 375ºF.
5. Remove plastic wrap from dough and sprinkle with sugar. Cut dough in half lengthwise and cut each half into 12 sticks (to yield 24 sticks total); separate sticks, leaving a small amount of space in between each one. Bake about 10 to 12 minutes. Let stand on cookie sheet for 1 or 2 minutes and then remove to a wire rack to cook completely. Yields 2 cookies per serving.
Title: Muddy Buddies II
Ingredients:
- 3/4 peanut butter
- 1 chocolate chips
- 5 -6 powdered sugar
Instructions:
1. Mix the peanut butter and chocolate chips in a pan on the stove top, until melted.
2. You can also do this in the microwave.
3. Just microwave for 1 1/2 minutes until smooth and creamy.
4. Add the cereal to the melted mixture.
5. Mix until cereal is coated with the chocolate/peanut butter mixture.
6. Add enough powdered sugar into a large zip lock bag.
7. Pour cereal into the bag and shake until the cereal is well coated.
8. Enjoy!
Title: Waffle Iron Cookies With Chocolate Frosting
Ingredients:
- 2 butter
- 1/2 eggs
- 2 sugar
- 3/4 vanilla
- 1 all-purpose flour
- 1 butter
- 1/4 powdered sugar
- 1 1/2 milk
- 1 1/2 vanilla extract
- 2 -3
- 1/2
Instructions:
1. Cookies:
2. Combine chocolate squares and 1/2 cup butter in the top of a double boiler. Bring the water to a boil; reduce heat to low, and cook until the chocolate and butter melt, stirring occasionally. Set aside.
3. Combine eggs, sugar, and vanilla in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Add flour and reserved chocolate mixture. Mix well.
4. Preheat waffle iron. Drop dough by 2 teaspoonfuls onto iron. Close iron, and bake for 1 to 1 1/2 minutes or until done. Let cool on wire racks. Continue cooking cookies until your dough is gone.
5. Top with frosting once they are cool.
6. Frosting:
7. Cream butter; add cocoa, beating well at medium speed of an electric mixture. Gradually add powdered sugar, milk, and vanilla, beating until smooth.
Title: Balsamic-Honey Grilled Peaches With Feta
Ingredients:
- 4 honey
- 1/2 feta cheese
- 1/8
- 1/4
Instructions:
1. Halve peaches and remove pit.
2. Mix honey and balsamic together well.
3. Place peaches cut side down on heated grill.
4. Grill until starting to turn tender and nice grill marks appear.
5. Turn over.
6. Brush top liberally with honey-balsamic glaze.
7. Continue grilling until peaches are tender. Brushing with more glaze if desired.
8. Immediately add crumbled feta to center of peaches.
9. Serve warm.
Title: Flourless Bittersweet Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 1/2 unsalted butter
- 2 cognac
- 6 eggs
- 1/2 granulated sugar
- 2 granulated sugar
- 4 bittersweet chocolate
- 1/3 heavy cream
- 2 honey
- 1/3
- 3
Instructions:
1. Position a rack in the center of the oven and preheat to 350°F.
2. Butter the bottom and sides of a 9-inch springform pan.rnLine the bottom of the pan with a round of parchment or waxed paper, butter the paper.
3. In a medium saucepan, combine the chocolate and butter.
4. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
5. Gently whisk until smooth.
6. Remove from the heat and stir in the cognac.
7. Let cool.
8. In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
9. Stir in the melted chocolate mixture.
10. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
11. Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
12. One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
13. Continue beating until the egg whites are stiff but not dry.
14. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
15. Do not overmix.
16. Pour the batter into the prepared pan.
17. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
18. Transfer the pan to a wire rack and cool for 10 minutes.
19. Using a small sharp knife, cut around the sides of the cake to loosen it.
20. Release the panside.
21. Invert the cake onto a wire rack.
22. Peel off the parchment paper and cool the cake completely.
23. Wrap in plastic and refrigerate overnight.
24. Make the chocolate glaze.
25. Place the chocolate in a medium bowl.
26. In a small saucepan, bring the heavy cream to a gentle boil.
27. Using a wire whisk, stir in the honey.
28. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
29. Whisk the mixture until smooth.
30. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
31. Assemble the cake.
32. Remove the cake from the refrigerator and remove the plastic wrap from the cake.
33. Place the cake on a wire rack set over a baking sheet.
34. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
35. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
36. Drizzle the top of the glazed cake with the melted milk chocolate.
37. Serve the cake immediately, or refrigerate.
38. Bring the cake to room temperature before serving.
Title: Lemon Gem Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/4 canola oil
- 2/3 sugar
- 2 sugar
- 1 vanilla extract
- 1 lemon juice
- 1/4 lemon zest
- 1 vegan margarine
- 1/4 soymilk
- 1/4 lemon juice
- 2 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. Line a 12 muffing tin with paper liners.
3. Sift together flour, baking powder, baking soda, and salt.
4. In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
5. Pour the dry ingredients into the wet and mix until smooth.
6. Fill each muffin tin about 2/3 full.
7. Bake cupcakes for 17-20 minutes.
8. Remove cupcakes from muffin tin, and place on wire cooling rack.
9. Frost when fully cooled.
10. For the frosting: Beat the margarine with a hand mixer until fluffy.
11. Stir in soy milk and lemon juice.
12. Add confectioners sugar and mix until smooth.
13. Frost cupcakes.
Title: Chocolate Chip Pecan Cookies
Ingredients:
- 3/4 chocolate chips
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 1 quick-cooking oats
- 1/2 baking soda
- 1/2 pecans
Instructions:
1. Preheat oven to 375°F Beat butter, sugars, egg and vanilla.
2. Add flour, oats and baking soda. Mix until blended.
3. Add chocolate chips and pecans.
4. Drop by level tablespoonfuls of dough onto ungreased baking sheets.
5. Bake approximately 7-8 minutes (depends on your oven; you want these cookies to be tender coming out, but they should look like they are done baking).
6. Transfer onto a wire rack after cooling for a few minutes.
Title: Lavender Shortbread for Summer Berries
Ingredients:
- 100 unsalted butter
- 50 caster sugar
- 100 plain flour
- 50 lemon, zest of
- 1 sugar
- 10
- 1
Instructions:
1. Beat the butter and sugar and lavender essence with an electric whisk until soft and creamy. Work in the flour and rice flour, lemon rind and lavender flowers.
2. Press the mixture into a round 20cm/8 inch loose-based cake tin and sprinkle with a little sugar. Bake at 160C/320F/gas 3 for 30-35 minutes until light golden.
3. Mark the shortbread into 12 wedges and then leave to cool in the tin.
4. Remove very carefully and serve with fresh strawberries or raspberries and whipped lavender cream.
Title: Custard Cream Cookies
Ingredients:
- 6 all-purpose flour
- 2 baking soda
- 1/4 powdered sugar
- 2 margarine
- 6 butter
- 2 powdered sugar
- 1 butter
Instructions:
1. Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
2. Sift the 6 ounces of flour with the baking soda, and custard powder.
3. Add dry mixture to the creamed mix and combine well.
4. Roll into small balls, and then flatten with the tines of a fork.
5. Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
6. This should be about 8 minutes.
7. Remove to cooling rack and cool completely.
8. CREAM FILLING-.
9. Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
10. Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
11. Note: This recipe is all weighed out measurements.
Title: Orange and Poppy Seed Muffins (Cupcakes)
Ingredients:
- 1 butter
- 185 poppy seed
- 375 milk
- 155 self-raising flour
- 125 caster sugar
- 2 butter
- 2 eggs
- 60 icing sugar
Instructions:
1. Preheat oven to 190°C (375°F).
2. Brush 12 x 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease.
3. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl, then set aside for 10 minutes.
4. Combine the flour and sugar in a large bowl, then add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
5. Spoon the batter among prepared muffin pans and bake in preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean.
6. Remove from oven and turn onto a wire rack. Serve, dusted with icing sugar, warm or at room temperature.
Title: Calypso Grilled Pineapple
Ingredients:
- 1 fresh pineapple
- 1/2 dark rum
- 1/2 honey
- 1/2 Worcestershire sauce
- 1/2 butter
- 1/2 light brown sugar
- 2 vanilla ice cream
Instructions:
1. In a 3-quart saucepan, combine Worcestershire, honey, butter, sugar, rum and the RedHot sauce.
2. Bring to a full boil, stirring often.
3. Simmer over medium-low heat until sauce is slightly thickened, stirring often.
4. Remove from heat and cool.
5. Brush pineapple with some of the sauce.
6. Grill pineapple over high heat on a greased rack for 5 minutes or until glazed, turing and basting often.
7. Serve pineapple with ice cream and remaining sauce.
Title: Kahlua Brownie Cheesecake Trifle
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 Kahlua
- 2 chocolate flavor instant pudding and pie filling mix
- 1/4 cheesecake flavor instant pudding and pie filling mix
- 1 milk
- 1
- 4
- 1
- 3 1/2
Instructions:
1. Heat oven to 350F degrees.
2. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs.
3. Poke holes in brownies and Drizzle Kahlua over brownies while hot.
4. Let brownies cool.
5. Cut brownies into 1/2-inch squares.
6. Layer brownie squares in the bottom of a 3-quart glass bowl.
7. Prepare pudding mixes as directed on package for pudding, Pour half of the Choc pudding over brownies in bowl.
8. Top with half each of the toffee bits and whipped cream.
9. Repeat with remaining brownies, cream cheese pudding, toffee bits and whipped cream.
10. Sprinkle with reserved toffee bits.
11. Cover and refrigerate at least 4 hours before serving.
12. Cover and refrigerate any remaining trifle -- if there's any left ;).
Title: Candy Cane Chocolate Chunk Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 eggs
- 2 vanilla extract
- 1/2 all-purpose flour
- 2 3/4 cream of tartar
- 1 baking soda
- 1 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. In a medium sized bowl cream together the butter and sugar until smooth.
3. Beat eggs in one at a time, then stir in the vanilla and peppermint extract.
4. In a separate bowl combine the flour, cream of tartar, baking soda and salt.
5. Stir into creamed mixture until all moisture is absorbed.
6. Mix in the chocolate and the candy canes.
7. Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet.
8. Bake for 8-10 minutes.
9. Enjoy!
Title: Cranberry Biscotti With Chocolate
Ingredients:
- 1/4 light olive oil
- 3/4 white sugar
- 2 vanilla extract
- 1/2 eggs
- 2 all-purpose flour
- 1 3/4 salt
- 1/4 baking powder
- 1 dried cranberries
- 1/2 pistachio nuts
- 1 1/2 walnuts
- 8 white chocolate
- dark chocolate
Instructions:
1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
6. Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
Title: Chewy Lemon Cookies
Ingredients:
- 15 1/4 eggs
- 2 powdered sugar
- 2
Instructions:
1. Mix together cake mix, whipped topping, and eggs. Refrigerate for 2 hours.
2. Preheat oven to 350.
3. Lightly grease a cookie pan. Roll cookie dough into small bowls, then roll balls in powdered sugar. Space balls evenly on cookie sheet.
4. Bake 6 to 8 minutes. Remove from pan and cool.
Title: Kool-Aid Cookies
Ingredients:
- 1 shortening
- 1 granulated sugar
- 2 flour
- 3 1/4 baking powder
- 1 salt
- 1/4 milk
- 6
- 0.5
Instructions:
1. Cream shortening and sugar.
2. Add egg yolks and beat well.
3. Sift all dry ingredients together and add them, along with the milk, to the creamed mixture.
4. After dough is mixed, divide in half.
5. Roll out on wax paper, sprinkle with Kool Aid (one flavor on one half, one on the other.) Put half the dough on top of the other half.
6. Roll up in a roll and refrigerate at least two hours, or freeze and slice when needed.
7. Bake at 350 degrees for 10-12 minutes.
Title: Italian Lemon Cookies With Sprinkles
Ingredients:
- 5 1/2 baking powder
- 6 sugar
- 1 eggs
- 6 confectioners' sugar
- 1 milk
- 3
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Sift together the dry ingredients.
3. Add sugar and mix well.
4. Add remaining ingredients and mix well to combine.
5. Form the dough into small one-inch balls (or roll into a long 'snake' and twist into desired shapes).
6. If dough in dry and crumbly add a bit of milk at a time to get it to the right consistency.
7. Place on cookie sheet and bake till golden brown (apporximately 7-8 min).
8. Frosting: Add milk and extract to the confectioners sugar and mix well.
9. You do not want a watery consistency nor a cake frosting consistency, but just thick enough to have some remain on the cookie and drizzle (slowly) down the sides.
10. Dip top of ball into the frosting and allow to sit for a few seconds before topping with sprinkles.
11. If allowed to dry, sprinkles will not adhere.
Title: Chocolate Carrot Cake with Chocolate Cream Cheese Icing
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1 1/2 cinnamon
- 1 1/2 baking soda
- 1 nutmeg
- 1/4 allspice
- 1 walnuts
- 1/2 raisins
- 1/2 sweetened flaked coconut
- 1/3 eggs
- 3 brown sugar
- 3/4 granulated sugar
- 3/4 carrots
- 3/4 cream cheese
- 4 icing sugar
- 3
- 1/2
- 1/4
- 2
Instructions:
1. CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
2. In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
3. Add oil; beat in chocolate.
4. Stir in carrots.
5. Add flour mixture all at once, mixing just until evenly combined.
6. Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
7. Grease the paper.
8. Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
9. Let cool.
10. TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
11. Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
12. Spread over the cooled cake.
Title: Root Beer Float Cakes
Ingredients:
- 1 vanilla extract
- 1 1/2 dark brown sugar
- 2 butter
- 2 eggs
- 1 all-purpose flour
- 2 baking powder
- 3 baking soda
- 1 salt
- 2 confectioners' sugar
- 1
- 4
- 1/3
- 3
Instructions:
1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth.
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak inches.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
Title: Stuffed Cupcakes
Ingredients:
- 18 water
- 1 1/4 eggs
- 1/3 cream cheese
- 3 egg
- 8 sugar
- 1 chocolate chips
- 1 cream cheese
- 6 milk
- 3 confectioners' sugar
- 1
- 2 1/2
Instructions:
1. Prepare and cake mix as directed on box with the water, oil, and eggs. Fill cupcake pans 3/4 full.
2. Mix egg with cream cheese and sugar. Add chips,mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes or untiltest done.
3. Blend cream cheese with 1 tablespoon milk. Gradually blend in confection sugar. If necessary additional milk may be added to achieve desired consistency.
4. Other variations of the basic cream cheese icing recipe are:
5. Chocolate Frosting:
6. Make basic recipe. After sugar is blended in add 1 square unsweetened chocolate, melted and slightly cooled, 1 teaspoon vanilla, dash of salt. Mix well.
7. Peppermint Frosting:
8. Add a tablespoon of crushed peppermint stick candy, mix thoroughly.