lumicero/recipes-ing2inst huggingface dataset:
Title: French Meringue Strips
Ingredients:
- 3 flour
- 3/4 sugar
- 1/2 salt
- 1 butter
- 2 margarine
- 1/8 cream of tartar
- 2 powdered sugar
- 1 vanilla
- 2 sugar
- 2 cinnamon
- 1/2
- 1 1/2
Instructions:
1. In a large bowl, mix together the flour, sugar and salt.
2. Cut in the butter (at room temperature) until particles are the size of small peas. Mix in the egg yolks slightly mixed with enough water to measure 1/3 cup.
3. Sprinkle this over the flour mixture, tossing lightly with a fork until the dough is moist enough to hold together.
4. Form into a ball and chill while making the meringues.
5. Meringue: Beat the egg whites with the cream of tartar for one minute.
6. Gradually add the powdered sugar, beating constantly.
7. Mix in the vanilla.
8. Cover with plastic wrap while rolling out the dough.
9. Roll out the chilled dough on a floured board, pastry cloth or waxed paper.
10. Shape to approximately a 20 x 15 inch rectangle.
11. Spread on the merigue.
12. Combine the sugar, cinnamon and almonds.
13. Sprinkle over the meringue.
14. Press in lightly with a spatula.
15. Cut dough with spatula or sharp knife into 3 x 1 inch strips.
16. Place on ungreased bake sheet.
17. Bake in a 350 degree oven 8-10 minutes, or until they start to delicately brown.
Title: Turtle Cake
Ingredients:
- 1 evaporated milk
- 1/2 margarine
- 3/4 evaporated milk
- 1 margarine
- 1/2 chocolate chips
- 1/2 pecans
- 3/4
Instructions:
1. Preheat oven to 350'C.
2. Mix together cake mix, 3/4 cup margarine margarine and evaporate milk. Pour 1/2 of the batter into a 9-inch X 13-inch greased pan. Cook in preheated
3. oven for 9 minutes. Let cool.
4. Melt caramels, evaporated milk and margarine in microwave for 3 to 5 minutes and then stir for 5 minutes. Pour caramel mixture over batter.
5. Sprinkle a generous layer of jumbo chocolate chips then a single layer of pecans, using the 3/4 cup as a guidline, use more to create a layer if needed.
6. Dot remaining batter over top and using two knives, carefully spread batter by pulling from the center and outwards.
7. Bake at 350'C for 15 minutes. Let cool until at room temperature then chill in fridge for 1/2 hour before cutting.
Title: Fruit Broil
Ingredients:
- 14 plums
- 2 low-fat vanilla yogurt
- 1/4 brown sugar
- 6 brown sugar
Instructions:
1. Cut plums in half (being sure to remove any stone) and divide into 4 (4 oz.) oven safe ramekins.
2. In a small bowl, stir together the yogurt and 1/4 cup brown sugar. Spoon mixture evenly over plums.
3. Adjust oven rack and turn on broiler. Sprinkle second amount of brown sugar on top of yogurt mixture. Broil about 4 minutes or until sugar has melted (be careful not to burn it!).
4. Cool slightly and serve!
Title: Halloween Crispy Rice Spiderman
Ingredients:
- 2 golden syrup
- 100 butter
- 200 dark chocolate
- 2 peanut butter
- 200 jelly beans
Instructions:
1. Place the golden syrup and butter in a pan and heat gently.
2. Finely chop the chocolate and add to pan.
3. Stir until melted (taking care not to let the mixture get too hot). Stir in the peanut butter.
4. Add crispy rice and combine well.
5. Put the mixture on a tray and chill for 15 minutes.
6. Remove the mixture from the fridge and roll into 8 balls of equal size. Now let the kids loose with the decorating!
Title: Fluffy Banana Caramel Pudding
Ingredients:
- 80 butter
- 3 icing sugar
- 1/2 brown sugar
- 2 milk
- 1/3 bananas
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 2 white sugar
- 1/2 brown sugar
- 3/4 unsalted butter
- 3/4
- 90
- 3/4
- 2
Instructions:
1. Grease a square or rectangular baking tin with butter and sprinkle with a little caster sugar.
2. In a separate bowl, beat the butter, egg whites, icing sugar and brown sugar until very thoroughly combined and smooth.
3. Mash the banana until it's pureed, and you can't see any lumps (this may take a while but it makes a huge difference to the pudding). Add the pureed banana and milk and mix well.
4. In another bowl, sift all of the dry ingredients together and combine with a whisk and then mix with the wet mixture, taking care not to over-mix.
5. Pour the mixture into the dish and fan-bake at 200 celsius for 25 minutes.
6. Meanwhile make the sauce:.
7. Put all of the ingredients except for the rum essence into a pot and gently heat until combined and then leave to boil for 5-10 minutes (until it's very syrupy). Note: When you take it off the element and begin to cool it it will thicken a little more, but it's supposed to be really runny.
8. Serve with vanilla ice cream.
Title: Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free
Ingredients:
- 1 1/2 plain flour
- 1 sugar
- 1/3 water
- 1 gluten free baking powder
- 1 vanilla
- 1 vinegar
- 1
Instructions:
1. Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
2. Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
4. Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
5. Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
6. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
7. Decorate as desired.
Title: Cranberry Walnut Pie
Ingredients:
- 1 eggs
- 3 brown sugar
- 2/3 corn syrup
- 1/2 butter
- 1/4 salt
- 1/2 vanilla extract
- 1 walnuts
- 1 fresh cranberries
- 1 1/2
Instructions:
1. Preheat oven to 425 degrees.
2. Place dough for 1 pie crust on a lightly floured surface. Roll out to a 13 inch circle.
3. Place in an 11-inch tart pan with removable bottom. Trim crust to height of tart pan. Line pastry with foil and add pie weights or dried beans. Bake 10 minutes, then remove pie weights and foil. Let cool 15 minutes.
4. Reduce oven temperature to 350 degrees.
5. Whisk 3 eggs in a medium bowl. Stir in brown sugar, corn syrup, melted butter, salt and vanilla extract.
6. Fold in chopped walnuts and cranberries. Pour into pastry, cover with foil and bake 25 minutes.
7. Uncover and bake another 20 minutes. Let cool completely before serving.
Title: Pears in Honey & Saffron
Ingredients:
- 4 pears
- 2 honey
- 2 -3 lemon juice
- 1 water
- 1 cinnamon stick
- 2 cloves
- 1 saffron strand
Instructions:
1. Peel the pears leaving stems in tact.
2. Put the honey and lemon juice in a heavy saucepan (one into which the pears will fit snugly) and place over a moderate heat.
3. Stir until the honey has melted then add the water and spices.
4. Keep stirring until the liquid comes to a boil, then turn down the heat and leave to simmer for 5 minutes.
5. Add the pears to the liquid and simmer for 20 minutes, turning carefully halfway through and basting pears regularly with the sauce.
6. Leave pears to cool in the syrup before serving.
Title: Rich Tiramisu Squares
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 1 cream cheese
- 3 ricotta cheese
- 16 confectioners' sugar
- 15
- 1 1/2
- 3
- 1
Instructions:
1. Soften gelatin in water in a heat-proof dish for 3 minutes.
2. Place dish in skillet of simmering water and stir dissolving gelatin.
3. Cut the cake into scant 1/2-inch thick slices.
4. Place in bottom of 13x9x2-inch baking pan in a single layer, cutting to fit snugly.
5. Drizzle the coffee liqueur over cake slices.
6. In a processor, place cream cheese, ricotta, sugar and cocoa; process until smooth.
7. Add gelatin mixture, process to blend well.
8. Add chocolate chips, processing just to combine mixture.
9. Spread over cake and cover with plastic wrap.
10. Chill for about 3 hours, or until set.
11. Sprinkle the cocoa, then cut into squares.
Title: Pecan Mocha Meringues
Ingredients:
- 1/3 brown sugar
- 1 kosher salt
- 1/3 cream of tartar
- 1/4 sugar
- 1/8 instant espresso powder
- 1/3 pecans
- 2 pecan halves
- 1
- 1/2
- 18
Instructions:
1. Preheat oven to 300°F Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.
2. Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD Meringues can be made up to 1 day ahead. Store airtight at room temperature.
Title: Red, White, and Blueberry Trifle
Ingredients:
- 1/4 sugar
- 1/3 sugar
- 1/4 fresh lemon juice
- 1 heavy cream
- 3 fresh blueberries
- 3 fresh raspberries
Instructions:
1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
Title: Cannoli Sheetcake
Ingredients:
- 16 ricotta cheese
- 16 mascarpone cheese
- 2 vanilla extract
- 2 confectioners' sugar
- 1 sweetened condensed milk
- 1
- 2
Instructions:
1. Equipment:
2. 9x13 baking pan.
3. Piping bag and large star tip.
4. Large skewers.
5. Directions:
6. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray.
7. In a large bowl, mix ricotta cheese, mascarpone cheese, vanilla extract and confectioners sugar until well combined and smooth. Transfer to a piping bag fitted with a large star tip. Refrigerate until ready to use.
8. Prepare cake according to package directions. Bake and let cool completely.
9. Use the flat tip of a large skewer to poke holes into the cooled cake, the more holes the better. Pour sweetened condensed milk over the cake and let soak for at least 30 minutes and up to an hour. Pipe the cannoli icing into stars over the top of the cake, covering completely. Sprinkle mini chocolate chips over the top to finish.
Title: Easy Gumdrop Cake
Ingredients:
- 1 margarine
- 2 sugar
- 4 eggs
- 1 baking soda
- 1/2 buttermilk
- 3 1/2 flour
- 2 dates
- 1 flaked coconut
- 1 vanilla
- 1
Instructions:
1. Dissolve the baking soda in the buttermilk.
2. Mix remaining ingredients together well.
3. Add baking soda/buttermilk to mixture and mix well.
4. Place into two small loaf pans.
5. Bake at 250 degrees for 2 1/2 hours.
Title: Baker's Christmas Cookies
Ingredients:
- 4 cream cheese
- 1/2 butter
- 1 flour
- 1/2 pecan halves
- 1 chocolate chips
- 12
Instructions:
1. Place softened cream cheese and butter in a bowl.
2. Gradually add flour to form a dough.
3. Chill dough in refrigerator.
4. Roll out and cut with a 2" circle cookie cutter.
5. Place on ungreased cookie sheet and bake at 400 degrees for 12 minutes.
6. Remove from oven, place 1/2 pecan onto each circle. Place an unwrapped caramel on top of each pecan.
7. Return cookies to oven and watch closely.
8. Remove from oven when caramels have melted.
9. Lightly flatten caramels with a buttered knife. Melt chocolate chips in a double boiler or microwave. Stir chips and spread on top of each melted caramel.
10. Sprinkle non-pareils on top of warm melted chocolate.
Title: Walnut and Chocolate Chip Cake
Ingredients:
- 250 butter
- 20 sugar
- 7 eggs
- 170 sugar
- 190 flour
- 1/2 baking powder
- 1/2 powdered milk
- 160 walnuts
- 100 chocolate chips
Instructions:
1. Preheat oven to 190degrees celsius.
2. Cream butter and first batch of sugar. Add egg yolks in one by one and mix well.
3. In another bowl, whisk egg whites till foamy. Gradually add in the rest of the sugar and beat till stiff. Mix this into your butter mix.
4. Sift in flour, milk powder and baking powder.
5. Fold in nuts and chocolate chips.
6. Pour into a greased 8 inch square cake tin and bake for 50-60 mins till cooked.
Title: Torta Di Mela
Ingredients:
- 1 granny smith apple
- 1 lemon
- 120 unsalted butter
- 50 walnuts
- 3 eggs
- 165 caster sugar
- 110 vanilla essence
- 2 milk
- 100 plain flour
- 150 baking powder
- 2 dried figs
- 200 pine nuts
- 200 ground cinnamon
- 1 honey
- 180 lemon
- 1
Instructions:
1. Combine apples, lemon juice and rind in a bowl, toss to coat and set aside.
2. Grease a 24 cm springform cake pan with 1 tbsp of butter and dust with ground walnuts.
3. Whisk eggs, 1/2 cup muscovado sugar, caster sugar & vanilla essence until pale and creamy. Melt remaining butter and add to egg mixture with milk, flour and baking powder, then stir to combine.
4. Pour 1/3 of the mixture into prepared cake pan, arrange 1/3 of apples on top, scatter with half the figs and pine nuts. Repeat, finishing with apples.
5. Combine cinnamon and remaining muscovado and icing sugars, scatter over cake.
6. Bake at 180 degrees C for 1 hour 20 minutes, cool in pan for 20 minutes.
7. Towards the end of the cake's baking time, prepare the lemon syrup by heating the honey in a pan over medium heat and simmering for 5 minutes. Remove from heat and stir through lemon juice.
8. Turn cake onto a platter, drizzle with warmed syrup.
9. Serve with fresh cream if desired.
Title: Blackberry Flummery
Ingredients:
- 2 blackberries
- 2 water
- 1 sugar
- 1/4 salt
- 4 cornstarch
- 1 lemon juice
Instructions:
1. Cook berries and water together until nearly soft.
2. Mix sugar, salt and cornstarch together and add slowly to the berries, stirring constantly.
3. Bring to the boiling point and cook for five minutes.
4. Remove from heat and add lemon juice.
5. Serve hot with sugar and cream.
Title: Sawine
Ingredients:
- 200 water
- 2 cinnamon sticks
- 2 salt
- 1/4 evaporated milk
- 6 sugar
- 1/4 raisins
- 1/4 cherries
- 1/2 vanilla
- 1/2
Instructions:
1. In a heavy skillet, parch vermicelli until golden brown. (It helps to break the vermecelli into small pieces and parch with some butter or ghee).
2. In a large deep pot bring water, cinnamon and salt to a boil.
3. Add vermicelli and cook on low heat until most of the water has evaporated and vermicelli is tender.
4. Add milk, sugar to taste, almond, raisins and cherries and cook for a minute or two.
Title: Truvia Coconut Tapioca Pudding
Ingredients:
- 1/4 quick-cooking tapioca
- 4 artificial sweetener
- 1 egg
- 1/8 nutmeg
- 1 unsweetened coconut milk
- 1 water
- 1 vanilla
- 1/4
Instructions:
1. In a saucepan, whisk ingredients together.
2. Let sit for 5 minutes.
3. Then, bring mixture to a boil over medium heat, stirring often.
4. Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
5. Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools.
6. Enjoy!
7. Note: If you aren't used to sugar substitutes, you might hate the end result! You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat. I am using Truvia (like Stevia but a more specific part of the plant?) because it is supposed to be "safe" and is plant-derived. It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully) but the nutmeg helps to balance that. *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.
Title: Wilton Butter Press Cookies
Ingredients:
- 1 1/2 real butter
- 1 sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1/2 all-purpose flour
- 4 baking powder
- 1
Instructions:
1. Preheat oven to 400°F.
2. Thoroughly cream butter and sugar.
3. Add egg, milk, vanilla and almond extracts; beat well. Sift the flour and then measure by spooning the sifted flour into the measuring cup. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!).
4. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
5. DO NOT CHILL.
6. Place dough in cookie press and press cookies on to ungreased cookie sheet.
7. Bake for 6-8 minutes.
8. Remove cookies from sheet and cool on rack.
9. Makes 6 dozen cookies (but they're very small).
Title: Strawberry Orange Trifles - Foster's Market, Durham, Nc
Ingredients:
- 1 strawberry
- 1/2 sugar
- 1/2 orange zest
- 1 eggs
- 2 sugar
- 1/4 mascarpone cheese
- 1/2 strawberry
- 1
- 6
Instructions:
1. Strawberries:.
2. Combine sliced strawberries, sugar, orange juice and orange zest in medium bowl. Stir to blend. Let strawberry mixture stand until sugar dissolves completely, stirring occasionally, about 30 minutes.
3. Mascarpone Cream:.
4. Whisk egg yolks, 2 T sugar, and orange juice in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 3 minutes. Remove bowl from over water and cool mixture to lukewarm, about 10 minutes.
5. Add remaining 1/2 cup sugar to yolk mixture and beat with electric mixer until thick, pale, and cool, about 4 minutes. Add mascarpone to yolk mixture and beat until smooth.
6. Beat whipping cream in another bowl medium bowl until peaks form. Fold 1/2 cup whipped cream into mascarpone mixture. Cover and refrigerate remaining whipped cream.
7. Using clean dry beaters, beat egg whites in another medium bowl until stiff but not dry. Fold egg whites into mascarpone mixture in 3 additions.
8. Place 4 pound cake pieces in bottom of each of 6 glasses or small bowls. Top each with strawberry mixture, dividing equally. Spoon mascarpone mixture over, dividing equally. Place dollop of remaining whipped cream atop each trifle. Cover and refrigerate at least 2 hours and up to 6 hours. Garnish trifles with whole strawberries and serve.
Title: Brown Rice Biscotti Low Fat
Ingredients:
- 1 unbleached flour
- 1/2 whole wheat pastry flour
- 1/2 sugar
- 1/4 salt
- 1/4 baking powder
- 3 liquid honey
- 1/4 vanilla extract
- 3 dried pear half
- 1 walnuts
- 1/3
- 2
Instructions:
1. Combine flours, sugar, and powder mix well.
2. Add all remaining ingredients, and mix just until batter holds together.
3. Shape into two logs about 6 inches by four, patting down slightly square.
4. Place on parchment and baking sheet.
5. Bake 350 degrees for 16 minutes, until light brown and firm on top.
6. Remove and cool for 15 minutes.
7. Take serrated knife and cut into slices diagonally.
8. Place cut side down back onto parchment pan and bake at reduced heat of 325 degrees for 9 minutes.
9. Remove and turn cookies over.
10. Place back in oven for another 10 minutes.
11. Remove to wire rack when lightly browned toasted on each side.
12. Store when cool airtight container.
Title: Warm Baby Bananas With Dulce De Leche Sauce
Ingredients:
- 1 fresh lemon juice
- 3/4 sugar
- 2 ground cinnamon
- 2 ground nutmeg
- 1/2 bananas
- 1 unsalted butter
- 12 amaretti cookies
- 2
Instructions:
1. Whisk dulce de leche sauce and liqueur in small saucepan over low heat until sauce is just warm. Whisk lemon juice, sugar, cinnamon, and nutmeg in large bowl to blend; add bananas and toss to coat.
2. Melt butter in large skillet over medium-high heat. Add bananas; sauté until heated through and beginning to brown, turning gently with heat-resistant rubber spatula, about 5 minutes. Transfer 2 bananas to each of 6 plates. Drizzle warm sauce over. Sprinkle with crushed amaretti and serve.
3. * Available at Latin Markets or Specialty Stores/Liquor Stores. If unavailable, substitute 1/2 cup heavy cream, 1/4 cup rum and 1 tsp butterscotch extract.
Title: Skillet Empanada
Ingredients:
- 1 flour tortillas
- 2 fat free cream cheese
- 1 1/2 cinnamon
- powdered sugar
Instructions:
1. Mix the cream cheese and preserves together and set aside.
2. Heat a nonstick skillet on medium heat.
3. Spray one side of a tortilla with butter flavored cooking spray, or use butter if you aren't cutting back on fat.
4. Sprinkle that side with cinnamon.
5. Heat the tortilla just til softened in the skillet cinnamon side down.
6. While still in skillet spread the cream cheese mixture on the tortilla and CAREFULLY roll it up being sure not to burn yourself.
7. Spray the outsides again with the cooking spray and allow to brown turning to get all sides. (The cheese also gets a chance to melt and get nice and gooey).
8. Once plated drizzle hershey's dark chocolate syrup on top and if you want dust a little powdered sugar for garnish.
9. Note: It would work with any preserves you had on hand or maybe even pie fillings. Its a pretty versatile concept.
Title: Almond Flour Chocolate Chip Cookies
Ingredients:
- 1 honey
- 1/4 vanilla extract
- 3 baking soda
- 1
- 1/4
Instructions:
1. mix it all together.
2. bake at 350 degrees for 7-10 minutes.
3. dont overbake- they are soft.
4. Let cool.
Title: Chocolate Banana Cupcakes
Ingredients:
- 1/2 coconut milk
- 1/2 banana
- 1/3 canola oil
- 1 vanilla extract
- 3/4 sugar
- 1 all-purpose flour
- 1/3 cocoa powder
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/8 cinnamon
- 1/2 butter
- 1/4 margarine
- 2 banana
- 2 1/2 - 3 cocoa powder
- 1 confectioners' sugar
- vanilla extract
Instructions:
1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.
2. In a small bowl, mash the banana with a fork. Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated. Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Make a well in the center of dry ingredients and pour in banana mixture. Stir until just smooth (do not overmix).
3. Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
4. For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add banana and mix on high speed until few lumps remain. Add cocoa powder and 1 cup powdered sugar and beat until combined. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Mix in vanilla. Continue beating until light and fluffy, about 3-5 minutes, adding more sugar if necessary. Spread or pipe onto cooled cupcakes. Garnish with leftover banana slices if desired.
Title: Jello Cookies
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1 1/2 salted butter
- 1 sugar
- 1 egg
- 1 vanilla
- 4 Jello gelatin
Instructions:
1. Beat butter in large bowl with mixer until creamy.
2. Add sugar and beat until light and fluffy.
3. Blend in egg and vanilla.
4. Mix flour and baking powder in a separate bowl.
5. Gradually beat in flour mixture.
6. Divide dough into 4 sections.
7. Sprinkle 2 Tb of jello onto each section.
8. Knead together with dough.
9. You may want to add a few drops of food coloring to make the dough more vibrant.
10. Shape dough into 1-inch balls.
11. Roll in the extra jello from the packets.
12. Place, 2 inches apart, on baking sheets.
13. Flatten with bottom of bowl.
14. Bake 8 to 10 min at 350 on lined baking sheets.
15. Cool on baking sheets 2 minute.
16. Remove to wire racks and cool completely.