lumicero/recipes-ing2inst huggingface dataset:
Title: White Bakery Icing
Ingredients:
- 1 vegetable shortening
- 1 vanilla
- 1 powdered sugar
- 1 1/2 milk
- 1
Instructions:
1. Beat egg white with mixer until stiff.
2. Add vegetable shortening, (or 1/2 shortening, 1/2 butter). ( I have made it both ways both turn out good) vanilla, and almond extract. Mix by hand.
3. Cream together then add powdered sugar gradually to creamed mixture.
4. Add 2-3 tablespoons of milk or enough to make it desired icing consistency.
Title: Fresh Apple Cake With Nut Topping
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 1/2 shortening
- 1 buttermilk
- 2 eggs
- 1/2 cinnamon
- 2 baking soda
- 2 1/4 flour
- 1/2 nutmeg
- 1/4 clove
- 1/4 salt
- 2 apples
- 1/2 brown sugar
- 1/4 white sugar
- 1/4 cinnamon
- 1/8
Instructions:
1. Preheat oven to 350 deg F.
2. Grease and lightly flour a 13 x 9 inch cake pan.
3. Mix together sugars, eggs and shortening.
4. Dissolve soda in buttermilk.
5. Mix together the dry ingredients, adding to the sugar mix alternately with the buttermilk.
6. After mixing the above well, fold in apples and pour into prepared cake pan.
7. Mix topping and sprinkle over batter.
8. Bake for 35- 45 minutes.
Title: Cream filled Strawberries
Ingredients:
- 30 strawberries
- 2 sugar
- 2 1/2 vanilla
- 1 1/2 powdered sugar
- 1/4 powdered sugar
- 1
Instructions:
1. Wash the strawberries in cold water.
2. Drain well, then hull.
3. FROM POINT, split each berry into quarters, but DO NOT cut through bottom.
4. Refrigerate.
5. Beat the egg yolks, sugar and vanilla in top of double boiler with electirc mixer until well combined.
6. Place over boiling water; beat at medium speed until mixture is thick and forms soft peaks when beater is slowly raised (about 5 mixutes).
7. Remove from heat.
8. Immediately set top of double boiler in bowl of ice; continue beating until mixture is cool (about 2 minutes).
9. Let stand in ice in refrigerator for 30 minutes.
10. Combine the powdered sugar and whipping cream in medium bow, but DO NOT BEAT.
11. Chil the mixture and beaters for 30 minutes.
12. Remove the chilled cooked mixture and cream mixture from the refrigerator and combine.
13. Beat until stiff.
14. Using a pastry bag with decorating tip, fill each strawberrie with the cream mixture, bringing the cream mixture to a peak at the top.
15. Refrigerate.
16. To serve, sprinkle with powdered sugar and arrange on a mound of crushed ice.
Title: Jelly Roll
Ingredients:
- 1 sugar
- 3 salt
- 1 flour
- 1 baking powder
- 2 water
Instructions:
1. method.
2. bake in slow oven
3. cut off edges
4. spread with jelly and roll.
5. have powdered sugar spread on towel which cake is turned out
6. roll while warm.
Title: Chocolate Souffles With Pistachios
Ingredients:
- 7 sugar
- 1 butter
- 4 1/2 all-purpose flour
- 2 salt
- 2 1% low-fat milk
- 1/8 pistachio nuts
- 1/2
- 3
- 4
Instructions:
1. Preheat oven to 375 degrees F.
2. Coat 4 (6-oz.) ramekins or custard cups with cooking spray, and dust each ramekin with 1 teaspoons sugar. Place on a baking sheet.
3. Combine chocolate, butter and 3 tablespoons sugar in a small saucepan. Cook over low heat until melted. Add cocoa, flour and salt, stirring with a whisk until blended. Gradually stir in milk; cook over medium heat until mixture thickens (about 3 minutes), stirring constantly. Remove from heat. Cool.
4. Beat egg whites with a mixer at high speed until foamy. Add remainining 3 tablespoons sugar, 1 tablespoons at a time, beating until still peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared ramekins, sprinkle each serving with 1 teaspoons nuts. Bake at 375 degrees F. for 20 minutes. Serve immediately.
Title: Applesauce Bars
Ingredients:
- 2 all-purpose flour
- 1/3 sugar
- 3/4 sugar substitute
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1 1/2 unsweetened applesauce
- 2 baking soda
- 1/3 walnuts
- 1/4 raisins
- 1/4
Instructions:
1. Place flour, sugar, dry sugar substitute, cinnamon, nutmeg, and cloves in a mixer bowl and mix at low speed to blend well.
2. Combine hot applesauce and baking soda. (Don't try to be modern and use cold applesauce and mix the baking soda with the flour; it doesn't work as well that way.).
3. Add the applesauce mixture, along with oil, nuts, and raisins, to flour mixture.
4. Mix at medium speed until flour is moistened and batter is creamy.
5. Spread batter evenly in a 9 x 13-inch cake pan that has been sprayed with cooking spray or greased well with margarine or butter.
6. Bake at 375 degrees for 20 or 25 minutes, or until bars pull away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack.
Title: Carrot Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 1/2 salt
- 1 baking soda
- 2 cinnamon
- 1 carrots
- 3 eggs
- 5 walnuts
- 1 1/2 cream cheese
- 1 margarine
- 1/4 powdered sugar
- 1 vanilla
- 2
Instructions:
1. For the cake: Preheat oven to 350 degrees.
2. Combine dry ingredients.
3. Stir in oil, eggs and grated carrots.
4. Beat for 2 minutes by hand.
5. Add nuts and mix thoroughly.
6. Bake in greased and floured 13 x 9 inch pan for 45 minutes.
7. For the frosting: Beat the cream cheese, margarine, powdered sugar and vanilla till light and fluffy.
8. Spread on cooled cake.
Title: Pastura
Ingredients:
- 1 all-purpose flour
- 3 1/2 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 ground cinnamon
- 1 ground cloves
- 1 honey
- 12 egg
- 1/4 chocolate chips
- 6 heavy cream
Instructions:
1. Measure the flour, baking powder, baking soda, cinnamon, and cloves into the bowl of a stand mixer fitted with the paddle attachment. Add the honey and egg and beat on low to medium speed just until mixed. This makes a very sticky dough. You can roll it out immediately or scrape it into a ball, place it in a bowl, cover with a tea towel, and chill for 2 hours or up to overnight.
2. Preheat the oven to 350°F Combine the chocolate and cream in a heatproof bowl and place over (but not touching) gently simmering water. Heat, stirring occasionally with a wooden spoon, until melted and smooth. Let cool until warm. (To melt in a microwave, mix the chocolate and cream in a bowl and microwave on high for about 30 seconds. Stir, then repeat.).
3. Meanwhile, cut 3 sheets of parchment paper large enough to fit your baking sheets. The dough is very sticky and difficult to roll out even on a well-floured board. Lightly spray 2 parchment sheets with vegetable spray. Transfer half the dough to 1 prepared sheet and top with the second. The dough is so easily worked that you can begin to spread it with your hands. Roll the dough into as even a rectangle as you can, about 10 inches by 15 inches. It can easily be pushed and prodded into shape.
4. Peel off the top sheet of parchment. Spread half the chocolate in a 3- or 4-inch-wide band down the length of the dough, leaving the top half of the dough free and an inch or so border around the remaining 3 sides. Arrange the almonds, side by side, in short rows across the chocolate band. Each row should abut the next to make a regular pattern. Use the parchment to fold the top half of dough over the almonds and chocolate. Carefully peel back the paper and press the edges together to seal. Slide the shaped log, still on the parchment, onto a baking sheet. Lightly spray the third sheet of parchment with vegetable spray, and repeat the shaping and filling with the remaining half of the dough. Slide the log onto the same baking sheet, if there is room. The dough is so soft, it is best to not move it off the parchment until after baking.
5. Bake until light golden brown, about 20 minutes. Let cool on the baking sheet. If you like softer, chewy cookies, let the logs cool until still slightly warm, then wrap well. If you prefer crispier cookies, let the logs cool completely, then wrap. Using a serrated knife, cut the logs crosswise through the middle of each row of almonds so their rounded shapes show on each side of the cookies. Cut just before serving, or the cookies will dry out.
Title: Carrot Cake With Pecan Cream Filling and Cream Cheese Icing
Ingredients:
- 1 1/2 sugar
- 1/4 all-purpose flour
- 3/4 salt
- 1 1/2 heavy cream
- 5/8 unsalted butter
- 1 1/4 pecans
- 2 vanilla extract
- 1 1/4 sugar
- 2 all-purpose flour
- 2 cinnamon
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 eggs
- 4 carrots
- 4 pecans
- 1 unsalted butter
- 1 cream cheese
- 8 confectioners' sugar
- 1 vanilla extract
- 1 salt
- 1
Instructions:
1. For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
2. Gradually stir in the cream.
3. Add the butter.
4. Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
5. Cool to lukewarm.
6. Stir in the pecans and vanilla.
7. Let the mixture cool completely.
8. Refrigerate it overnight.
9. If it is too thick to spread, bring it to room temperature before using.
10. For Carrot Cake: Preheat the oven to 350°F.
11. Butter and flour a 10-inch tube pan.
12. In a large bowl, whisk together the corn oil and the sugar.
13. In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
14. Sift half the dry ingredients into the oil-sugar mixture, then blend well.
15. Sift in the rest of the dry ingredients while adding the eggs, one at a time.
16. Mix well.
17. Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
18. Pour the batter into the prepared tube pan.
19. Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
20. Cool upright, in the pan, on a rack.
21. While the cake is baking, prepare the icing.
22. Icing: Cream together the butter and cream cheese until well blended and fluffy.
23. Sift in the confectioners' sugar.
24. Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
25. Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
26. Assembly: Run knife around inside of pan to loosen cake.
27. Invert onto serving plate.
28. With a long serrated knife, carefully split the cake into 3 horizontal layers.
29. Spread the filling between the layers. (You may not need it all).
30. Frost the top and sides of the cake with the icing.
Title: Mince Pound Cake
Ingredients:
- 2 1/2 flour
- 2 1/2 baking powder
- 3/4 margarine
- 1 1/2 butter
- 2 sugar
- 1 1/2 eggs
- 3/4 vanilla
- 1
Instructions:
1. Grease and flour a 10 inch fluted tube pan. set aside.
2. Stir together flour and baking powder. In large mixer bowl, beat together margarine and sugar until light and fluffy.
3. Add eggs and vanilla; beat til light and fluffy.
4. Add dry ingredients to the margarine mixture alternately with apple juice.
5. beat with mixer on low speed after each addition. By hand, fold in mincemeat.
6. Pour into prepared pan. Bake at 350 for 50 to 55 minutes or til done. Let cool in pan 10 minutes.
7. Remove from pan Cool on wire rack. .
Title: Crispy Apple Crumble
Ingredients:
- 6 apples
- 3 fresh lemon juice
- 1/2 water
- 4 sugar
- 1/4 nutmeg
- 1/3 cinnamon
- 1/2 sugar
- 1/2 butter
- 3/4 flour
- 1/2 powdered sugar
Instructions:
1. Peel the apples and cut them to cubes or slices. Place them in a small pot and then add the lemon juice, the sugar, the water and the the spices. Boil in low heat until the apples are soft.
2. In a bowl mix by hand the sugar, the butter and the flour until they turn to crumbles.
3. Butter a pyrex and then place the apple mixture. Put the crumbles on the top.
4. Bake at 350 F for 20-30 minutes.
5. Let it cool for a while and dash the powedered sugar.
Title: Easy Baked Apples
Ingredients:
- 4 apples
- 2 cinnamon
- 4 sugar
- 1 quick oats
- 2 butter
- 1/3 walnuts
- 1 nutmeg
Instructions:
1. First you need to core the apples. If you want you can use a apple corer, but its not that hard to do it manually.
2. Now you need to put them in a pan. As long as the pan has sides it doesn't matter what kind it is or how big it is.
3. Add the above ingredients. Depending on how big of a hole you made in the apple, you may not use all the ingredients. Don't worry about it. The measurements are not exact. I like to let it overflow a little into the pan, too.
4. Preheat the oven to 350.
5. Put the pan inches After 15 minutes, check the apples. Depending on how soft you like them, you may want to do them for a few more minutes. Do not exceed 20 minutes.
Title: Ricotta Cheese Little Snack
Ingredients:
- 1/2 ricotta cheese
- 1 cherry brandy
- 1 Amaretto
Instructions:
1. Spoon ricotta cheese into a bowl.
2. Top with vanilla extract, cherry brandy, or amaretto.
3. If desired, drizzle on some Hershey's chocolate syrup.
Title: Mexican Brownies
Ingredients:
- 4 unsalted butter
- 1/2 golden brown sugar
- 1 1/4 ground cinnamon
- 1 salt
- 1/4 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 3/4
- 1
Instructions:
1. Preheat oven to 325°F.
2. Line 8-inch square baking pan with foil, extending foil over sides.
3. Stir unsweetened chocolate and butter in a heavy large saucepan over low heat until melted and smooth.
4. Cool 5 minutes.
5. Whisk in sugar,cinamon, and salt.
6. Whisk in eggs, one at a time, then vanilla.
7. Continue to whisk until batter is smooth, about 2 minutes.
8. Add flour and whisk just until blended.
9. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface.
10. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes.
11. Cool completly in pan on rack.
12. Lift brownie from pan. Cut brownie into 16 squares.
Title: Tofu Chocolate Ganache
Ingredients:
- 3/4 soymilk
- 2 soy margarine
- 3/4 soymilk
- 1 1/2 maple syrup
- 1 vanilla extract
- 8 soymilk
- 4 carob chips
- 1 soy margarine
- 1/2 vanilla extract
- 1/4
- 1
- 2
- 1
- 1/2
Instructions:
1. Chocolate Ganche:
2. Bring the soy milk and vegan margarine to a simmer. Chop the chocolate into small pieces and add to milk. Continue to heat, stir constantly until chocolate melts then cool slightly.
3. Use Immediately or it might separate. IF it does so they recommend heating and stirring vigorously.
4. Note you can also use Carob chips in place of tofu chocolate.
5. Bitter Chocolate Ganche:
6. Bring soy milk and syrup to simmer. Chop both kinds of chocolate into small pieces and add to milk. Stir until chocolate has melted. Remove from heat. IF separates, add more chocolate. When smooth and of desired consistency, stir in the vanilla.
7. Carob Ganche:
8. Heat brown rice, soy milk and sucanat to a brief simmer. Add carob chips, vegan margarine and cocoa [if using] and cook for about a minute. Remove from heat and stir in the vanilla.
9. To Ice a cake. Place cake on wire rack and slp a clean baking sheet under. This will catch the drips and you can reuse the runoff.
10. You can also use this as a dip for fresh fruit, dried fruit, or confections. Heat a small amount to start. As you use it add a little more. Avoid warming more than you will need.
Title: Chocolate Filled Cupcakes
Ingredients:
- 3/4 unsalted butter
- 1 1/2 sugar
- 6 vanilla extract
- 3/4 vanilla beans
- 2 all-purpose flour
- 2 baking powder
- 2 coarse salt
- 2 bittersweet chocolate
- 1/4 powdered sugar
- 4
- 1
Instructions:
1. Preheat oven to 350. Line a standard 12 cup muffin tin with paper liners; set aside. Put butter and sugar into bowl of electric mixer fitted with the paddle attachment; mix on medium speed til pale and fluffy, about 3 minute Add egg whites, milk, vanilla extract and seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix just til combined.
2. Divide batter among muffin cups, filling each about 3/4 of the way full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake til pale golden brown, about 24 minutes. Transfer tin to wire rack; let cool slightly. Dust with powdered sugar before serving.
Title: Forevermama's Sugar Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 salt
- 1 butter
- 1 sugar
- 1 egg
- 1 1/2 lemon rind
- 1 vanilla extract
- 1 1/2 confectioners' sugar
- 1 cream of tartar
- 1
Instructions:
1. Combine flour and salt in a bowl. Beat butter and sugar in a mixer bowl until light and fluffy.
2. Beat in egg, lemon peel and vanilla.
3. Beat in dry ingredients until combined. Remove from bowl onto a large sheet of plastic wrap. Shape into an even square or ball. Wrap tightly with plastic wrap. Refrigerate overnight.
4. Preheat oven to 350 degrees Fahrenheit.
5. Grease about 5 cookie sheets.
6. With a serrated knife, divide dough into quarters. Wrap 3 of the quarters of dough in plastic wrap and place back in the refrigerator.
7. Roll the quarter that is not wrapped between 2 sheets of wax paper -- or, flour both your surface and top of dough. Using a rolling pin, gently roll out cookie dough until even to about 1/8" thick.
8. With floured cookie cutter(s), cut dough into desired shapes.
9. Place shapes onto the greased cookie sheets. If using colored sugars, decorate with the sugars at this point.
10. Bake 8 - 9 minutes or until edges are golden.
11. Remove from oven and cool on wire racks.
12. Repeat the process with remaining dough.
13. NOTE: I've always tripled and quadrupled this recipe.
14. NOTE: If using decorative icing, decorate with the following decorative icing recipe once cookies have cooled. Different colored icing can be achieved by adding food coloring.
15. Decorative Icing:
16. Beat all ingredients in a large mixer bowl until smooth and thick, about 5 minutes. Store in tightly covered container up to 4 days. Makes about 3/4 cup.
17. NOTE: I've never decorated these with the decorative icing due to time constraints (but have always wanted to). Therefore, I can't confirm if the decorative icing is the perfect amount to ice the specific amount of cookies produced from this recipe.
Title: Kifli (Crescent Cookies)
Ingredients:
- 3 flour
- 1/2 butter
- 3 margarine
- 1 dry yeast
- 1/2 milk
- 1 sugar
- 1/8 vanilla
- 2 ground walnuts
- 1 sugar
- 4 vanilla
- 1
Instructions:
1. DOUGH:
2. Blend flour and butter thoroughly using a pastry blender if desired.
3. Add egg yolks and yeast cake which has been dissolved in cream.
4. Add sugar and vanilla.
5. Chill dough if it is too soft to roll out easily.
6. Divide into 2 parts and roll each into a 12-inch circle or larger. Cut into 16 or more pie-shaped pieces.
7. Place a small amount of nut filling or jam on each wedge and beginning at the rounded edge, roll up.
8. Place on greased baking sheet, point underneath. Let stand for 20 minutes.
9. Brush top of crescents with beaten egg.
10. Bake at 350°F for 15 to 18 minutes or until light brown on bottom.
11. FILLING:
12. Mix all ingredients listed for filling together, mixing well.
Title: Banana Berry Purses
Ingredients:
- 3 phyllo pastry sheets
- 1 banana
- 1/2 raspberries
- 4
Instructions:
1. Preheat oven to 375ºF.
2. Place 1 sheet of phyllo dough on clean work surface.
3. Spray with cooking spreay fro 1 second.
4. Place second sheet directly on first sheet of phyllo and repeat spray.
5. Repeat this step with third phyllo sheet.
6. Remember - you must work quickly!
7. With sharp knife, slice dough in half horizontally.
8. Cut phyllo vertically into 3 equal sections so that you now have 6 even squares.
9. Set aside 2 squares for another use.(You can fill them with some kind of jam and bake them.).
10. Place 2 banana slices in the center of each phyllo square.
11. Top each with 3 raspberries and 1 teaspoon chocolate chips.
12. Bring all corners of square phyllo piece together, wrapping the ingredients inside and twistin the corners together to adhere.
13. Place "purses" on ungreased baking sheet.
14. Bake 10-15 minutes or until pyllo is golden brown.
15. Serve warm.
Title: White Chocolate Genoise (Italian Sponge Cake)
Ingredients:
- 3 white chocolate
- 2 unsalted butter
- 1/2 vanilla
- 1/2 cake flour
- 1/4 salt
- 3 eggs
- 1/3 sugar
Instructions:
1. Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
2. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
3. Remove the bowl from the heat and let the mixture cool.
4. Into a bowl sift together the flour and the salt.
5. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
6. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
7. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
8. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
9. Invert the cake onto another rack and remove the wax paper.
10. Reinvert the cake onto the rack and let it cool completely.
Title: Raspberry Cream Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 cold water
- 1 vanilla instant pudding mix
- 1 heavy whipping cream
- 2 fresh raspberries
- 1 chocolate curls
- 2 of fresh mint
- 2
Instructions:
1. In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
2. Place half of the cake cubes in a 2 quart glass trifle bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.
Title: Coconut Squares
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 1 flour
- 2 flour
- 2 eggs
- 1 vanilla
- 1/4 salt
- 1/2 baking powder
- 1 1/2 coconut flakes
- 1 walnuts
Instructions:
1. Cream together butter and 1/2 cup brown sugar. Add 1 cup flour and work into crumbs with hands. Bake in a very slow oven-250-degrees for 10 minutes or until done.
2. Meanwhile, add remaining brown sugar and vanilla to beaten eggs. Sift 2 tablespoons flour and blend with salt and baking powder. Mix dry ingredients with egg and sugar mixture. Blend in coconut flakes and chopped walnuts. When crust is finished baking, pour mixture over top. Return pan to oven and continue baking for an additional 25 minutes.
Title: Orange Cranberry Cinnamon Roll Tree
Ingredients:
- 2 dried cranberries
- 1/3 powdered sugar
- 2 unsalted butter
- 1 vanilla extract
- 1
- 2 -3
- 2
- 1
- 2
Instructions:
1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
2. Align the sweet rolls on the baking sheet, placing them close together in rows, forming a tree shape. You want to decrease the number of rolls as you go up with each row starting with one at the top, then two below, then three below, then four below, then five. Place the last roll on the bottom row in the center.
3. Insert a few cranberries into each roll. Bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool completely.
4. In a medium bowl, whisk to combine the powdered sugar, butter, vanilla, and as much milk as needed to make a smooth pourable glaze. Top each roll with the glaze and let set, about 5 minutes.
5. In a medium bowl, combine buttercream frosting with 2-3 drops green food coloring and mix to combine completely. Transfer to a piping bag fitted with a small tip.
6. Pipe the green buttercream frosting onto the tree. Place red and green candied fruit on the buttercream to decorate and top with sprinkles.