lumicero/recipes-ing2inst huggingface dataset:
Title: Entenmann's Fat Free Chocolate Cupcakes
Ingredients:
- 1 chocolate pudding
- 1/2 powdered milk
- 1 sugar
- 1/2 self rising flour
- 1 vanilla
- 4 applesauce
- 1 baking soda
- 4
- 1/4
Instructions:
1. In medium mixing bowl combine Jello powder, drymilk, cocoa, sugar and flour.
2. Set aside.With electricmixer, beat alternately.
3. into the egg whitemixture a cup at a time with the vanilla,.
4. applesauce and baking soda, which have been mixed together.
5. Beat 2 minutes after last addition. Divide batter equally between 12 paper−line cupcake wells.
6. Bake at 350 degrees about 18 to 20 minutes or until tester comes out clean. Cool in pan on wire rack.
7. 10 minutes then remove.
Title: Grilled Peaches With Cinnamon Sauce
Ingredients:
- 1/2 brown sugar
- 1 ground cinnamon
- 1/4 honey
- 4
- 2
Instructions:
1. Heat greased grill to medium-high heat.
2. Mix yogurt, sugar and cinnamon.
3. Brush cut sides of peaches with honey. Grill 6 to 8 minutes or until softened, turning occasionally.
4. Serve topped with yogurt-cinnamon mixture.
Title: Weight Watchers Basic Pie Crust (Ww)
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/8 salt
- 3 unsalted butter
- 1/3 low fat cottage cheese
- 1/4 low-fat yogurt
Instructions:
1. In a large bowl, combine flour, sugar and salt. With two knives (or pastry cutter), cut in butter until the mixture resembles coarse crumbs. Stir in cottage cheese and yogurt just until the mixture forms a ball. Gather dough into ball; wrap in plastic wrap. Refrigerate several hours or overnight.
2. On a floured surface, roll out dough to a 13" circle. Fit dough into a 9" pie plate, pressing to fit and rolling the dough over to form a rim. Refrigerate until chilled; prick the bottom with a fork.
3. For a prebaked crust, preheat oven to 400 degrees. Line the crust with foil; fill with dried beans, rice or pie weights. Bake until crust is set, about 10 minutes, remove foil and weights. Bake until golden, about 5-8 minutes longer. Cool on a rack.
Title: Cream Filled Crepes With Tart Cherry Sauce
Ingredients:
- 12 light cream cheese
- 1 mascarpone cheese
- 8 Splenda sugar substitute
- 8 cherries
- 1/3 sugar
- 20 cranberry juice
- 2/3 water
- 1/3 lemon juice
- 1/3 cornstarch
- 1/4 water
- 2
- 1/4
- 12
Instructions:
1. CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
2. Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
3. Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
4. SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
5. Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
6. Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
7. Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.
Title: Berry and Cream Cheese Mock Pumpkin Roll
Ingredients:
- 3 sugar
- 1 baking soda
- 1 all-purpose flour
- 1 cream cheese
- 1 sugar
- 1/2 vanilla
- 1 powdered sugar
- 1/2
- 1/4
Instructions:
1. Preheat Oven to 350°.
2. Cover a 9x13 rectangular cookie sheet with aluminum foil and grease or spray with a non stick spray.
3. Mix cake ingredients & pour batter onto the prepared cookie sheet.
4. Bake for 20 minutes or until cake is done. Do not over bake cake.
5. When cake is done sprinkle with powdered sugar and flip onto a powder sugar coated dish towel.
6. Roll Cake up into a log and set aside.
7. Next Beat or whip Cream Cheese, Sugar, Preserves and Vanilla, Unroll cake and gently spread this mixture over the cake.
8. Last, When you have finished spreading the cream cheese mixture over the cake, starting at one end, gently roll up the cake Again.
9. Sprinkle with 1/4 cup of powdered sugar and refrigerate until cream cheese is chilled, (about 1 hour).
10. Slice and enjoy!
Title: Fondant Fancies
Ingredients:
- 225 butter
- 225 sugar
- 4 eggs
- 2 vanilla extract
- 225 self-raising flour
- 1 marzipan
- 200 icing sugar
- 250 butter
- 300 icing sugar
- 1 vanilla extract
- 500 chocolate
- 50
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160°C Grease a 20cm (8in) square tin and line with two pieces of nonstick baking paper (leaving an overhang to help you remove the cake once cooked). In a bowl, beat he butter and sugar until pale and fluffy. Gradually add the eggs, beating well between each addition. Fold in the vanilla extract and flour, then tip the mixture into the tin and smooth surface. Bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
2. Warm the jam in a small pan and sieve to remove any lumps. Brush the top of the cake with the jam. Dust a clean surface with icing sugar and roll out the marzipan thinly. Cut a 20cm (8in) square sheet and place it on top of the cake. Chill in the freezer for 10 minutes.
3. To make the buttercream, beat the butter and icing sugar until smooth then beat in the vanilla extract.
4. Cut the cake into 25x3.5cm (1 1/2in) equal squares. Spread the four exposed sides of each square with a thin layer of buttercream and then, using a piping bag, pipe a blob of buttercream on top of the marzipan on each square. Chill for 1 hour or overnight until set.
5. Put the fondant icing in a mixer with a paddle attachment and churn (or beat in a bowl with an electric hand whisk) until the icing starts to break up. Gradually add 75-90ml (3-3 1/2fl oz) water until it reaches a pouring consistency. Divide between three bowls and add a few drops of different food colouring to each, stirring to combine to give the desired colour.
6. Stick a fork in the base of each cake and spoon over the fondant icing, turning the fork until evenly coated. Place on a wire rack. Repeat until all 25 cakes are iced in different colours. Leave to set for 10 minutes.
7. Spoon the melted chocolate into a piping bag fitted with a 2mm (1/8in) nozzle and quickly pipe it over the cakes in a zig zag pattern. Leave to set for 2 hours in a cool, dry place, but don't chill while they're drying or the icing will lose its shine.
Title: Apricot Roll (Waterbul)
Ingredients:
- 0.5 frozen puff pastry
- 3/4 cornstarch
- 1 1/2 granulated sugar
- 1 orange, zest of
- 1 butter
- 1 sherry wine
- 1
- 6
Instructions:
1. To make pastry and filling: Preheat oven to 475ºF. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
2. In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
3. Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
4. Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
5. To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.
Title: Fluffy Vanilla Buttercream
Ingredients:
- 1 1/2 butter
- 6 confectioners' sugar
- 3 milk
- 1 3/4 heavy cream
- vanilla
Instructions:
1. Put the butter into a large bowl and blend until fluffy, about two minutes, using a hand mixer.
2. Sift in the confectioners sugar one cup at a time, beating well after each addition.
3. Once the confectioners sugar is fully mixed into the butter, add in the milk or heavy cream and the vanilla. Use a spatula to spare down the sides of the bowl, and beat with the hand held mixer one last time, incorporating the milk, vanilla and all of the butter or confectioners sugar that was left on the sides of the bowl.
4. Once buttercream is done, you can pipe on to cupcakes, spread onto cakes, and much more. Just make sure that if you are putting it on something that has been in the oven, it is at least room temperature as it could melt and slide off of your dessert. Store in the fridge for up to two weeks.
Title: Applesauce Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1 applesauce
- 1 golden raisin
- 1 flour
- 1 pecans
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs, beating well.
3. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together.
4. Add to butter mixture alternately with the applesauce.
5. Toss the raisins with the 1 tablespoon flour.
6. Stir raisins and pecans into batter.
7. Pour into a well greased and floured loaf pan.
8. Bake at 350 degrees Fahrenheit for 1 hour.
9. Remove from pan and cool on a rack.
Title: Mocha Walnut Cake With Mocha Glaze
Ingredients:
- 3/4 milk
- 3 instant coffee granules
- 2 vanilla extract
- 8 butter
- 1 1/2 sugar
- 3 eggs
- 2 1/4 cake flour
- 1/4 salt
- 1 baking powder
- 1 walnuts
- 2 butter
- 1 confectioners' sugar
- 1 vanilla extract
- 1 milk
- 1 -2
Instructions:
1. Preheat oven to 350 degrees. Butter and flour one 8-inch square pan or two 8-inch cake layers. Heat the milk and add coffee granules, stirring until they dissolve. Stir in vanilla and let cool.
2. Beat the butter and sugar until fluffy. Beat in the eggs, then the coffee mixture. Combine the flour, salt and baking powder and add to the butter mixture. Stir in walnuts. Spread batter in prepared pan. Bake for 40 to 50 minutes for a square pan, or 30 minutes for round layers. Cool in pan for 5 minutes, then either glaze while still warm, or turn out and cool completely to fill and frost.
3. For glaze, combine all the ingredients in a small bowl with a whisk and beat until smooth.
Title: Mom's Easy Fruit Cobbler
Ingredients:
- 1/2 butter
- 1 milk
- 1 self rising flour
- 1 sugar
- 4
Instructions:
1. Melt butter.
2. In bowl, add melted butter to flour, milk and sugar.
3. Mix well.
4. Pour into baking dish and then add the fruit of your choice.
5. Bake at 375 degrees for 30 minutes.
Title: Old Fashioned Pizzells Made With Hand Held Pizzelle Iron.
Ingredients:
- 7 -8 flour
- 6 eggs
- 2 sugar
- 1/4 baking powder
- 2 anise
Instructions:
1. sift flour and baking powder.
2. melt butter set aside.
3. beat egg until foamy
4. add sugar to egg abd beat.
5. add cooled butter and anise to egg.
6. slowly add flour mixing by hand until dough it doesn't stick to hands, this will take 7 or eight cups of flower.
7. make balls a little smaller than golf balls just like making meatballs. heat both sides.
8. of hand held iron on medium flame till water beads off of iron. use three balls placing them towards the center of iron. squeeze tightly for about 30 seconds on each side they should fall off just by opening iron. you might have to use a butter knife to ease them off the iron.
Title: Honey Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 honey
- 3/4 bicarbonate of soda
- 1/2 mixed spice
- 1 cinnamon
- 1 ground cloves
- 1/2 self raising flour
- 2 plain flour
- 1 boiling water
- 1
Instructions:
1. Mix eggs and sugar.
2. Add oil,bicarb, spices, cocoa, honey and flours.
3. Add boiling water.
4. Grease cake tin, line with baking parchment.
5. Pour in cake mix.
6. Bake 180 C for 1 - 1/2 hours.
Title: Bourekakia (Baklava 'cigars')
Ingredients:
- 1 1/4 sugar
- 3/4 water
- 1 fresh lemon juice
- 1 honey
- 3 cinnamon sticks
- 3 whole cloves
- 3 ground walnuts
- 1 cinnamon
- 1/4 ground cloves
- 2 phyllo pastry
- 1 butter
- 1 icing sugar
Instructions:
1. For syrup: Cook all ingredients in saucepan over low heat, swirling pan occasionally, until sugar dissolves, then boil 15 minutes.
2. Cool completely; strain.
3. For filling: Combine walnuts, cinnamon and cloves.
4. Blend in 1 cup syrup and whites (mixture should not be too stiff; add up to ¼ cup additional syrup, if necessary.).
5. To assemble: Preheat oven to 350°F.
6. Cut phyllo into 5 x 8 inch strips.
7. Cover with plastic wrap and a damp towel until ready to use.
8. Take a strip and brush it lightly with melted butter.
9. Spread 1 heaping teaspoon of filling along narrow edge.
10. Fold in sides ½ inch toward center; brush sides lightly with butter; roll up tightly.
11. Repeat with remaining strips.
12. Arrange seam side down on baking sheet.
13. Brush with remaining butter.
14. (They can be frozen at this point ï¿½ increase baking time to 30-35 minutes if baking them frozen).
15. Bake until golden and crisp, 20-25 minutes.
16. Cool completely.
17. Dust lightly with powdered sugar.
Title: Dulcia Domestica
Ingredients:
- 200 dates
- 50 dried dates
- salt
- honey
- red wine
Instructions:
1. Take the stones out of the dates and fill them with nuts or stone-pine.
2. kernels.
3. Sprinkle a bit of salt on the filled dates and stew them inches.
4. honey or honey-sweetened red wine.
5. The dates have to be cooked in on.
6. low heat until their paring starts to come off (approximately 5-10.
7. minutes).
Title: Christmas Snow Drop Cookies
Ingredients:
- 1/4 butter
- 1/2 shortening
- 3 powdered sugar
- 2 flour
- 1 vanilla
- 1
Instructions:
1. Mix in order given.
2. Roll into small balls, about 48, and place on lightly greased cookie sheet or parchment paper.
3. Bake at 300 for 30 to 40 minutes.
4. Remove from oven to cool.
5. Cookies should not be brown but a very light tan.
6. Roll in powdered sugar while still warm.
7. Roll in powdered sugar again when cool.
8. Store in an air tight container.
Title: Vegan Graham Cracker Muffins
Ingredients:
- 2 graham crackers
- 1/4 sugar
- 2 baking powder
- 1 soymilk
- 1 1/2 egg substitute
- 2 water
- 2 honey
Instructions:
1. Preheat oven to 400'F.
2. Grease a muffin tin with 12 cups or use paper muffin cups.
3. In a large bowl combine graham cracker crumbs, raw sugar and baking powder.
4. In a separate bowl mix milk, egg replacer and agave nectar until well combined.
5. Add the milk mixture to the graham cracker mixture until just combined, don't over mix.you want some lumps left in the batter.
6. Spoon into prepared muffin cups.
7. Bake for 15-18 minutes or until a toothpick comes out clean.
8. Let stand 5 minutes.
Title: Apple Spice Pound Cake
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 1/2 brown sugar
- 3/4 butter
- 3 eggs
- 1 sour cream
- 1/2 cream cheese
- 1 vanilla
- 3 1/2 cinnamon
- 1 1/2 nutmeg
- 1/4 ginger
- 2 apples
Instructions:
1. Mix together the flour, baking powder, salt, brown sugar, cinnamon, nutmeg and ginger.
2. Add the eggs, cream cheese, sour cream, butter, and vanilla and beat until the batter is smooth.
3. Add in the cut up apples.
4. Bake for around 50 minutes at 350 degrees.
Title: Blueberries Cake-Pudding
Ingredients:
- 1 1/4 flour
- 1/2 sugar
- 1/3 sugar
- 1 1/2 baking powder
- 3/4 milk
- 1/3 butter
- 3 blueberries
Instructions:
1. In a bowl, mix flour, 1/2 cup sugar and baking powder. Add milk and melted butter and stir with a wooden spoon until homogeneous (not stir too much). With a spatula, spread the dough in a greased square mold 8 inch side. Sprinkle with blueberries and with the remaining sugar (1/3 cup).
2. Cook in a preheated oven of 350 F 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. Put the Cake-Pudding on a grill and let sit 10 minutes.
3. Serve hot.
Title: Praline Apple Dessert
Ingredients:
- 1/2 white sugar
- 1/4 all-purpose flour
- 1 cinnamon
- 1/2 salt
- 1 half-and-half cream
- 2 milk
- 8 fresh lemon juice
- 1 1/2 apples
- 3/4 flour
- 2 1/2 brown sugar
- 1/4 cinnamon
- 3/4 salt
- 1 butter
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. Slice the apples into wedges and place wedges into water mixed with juice from half a lemon to prevent browning; set aside.
4. In a large bowl, combine sugar, flour, cinnamon and salt.
5. Gradually add in 1 cup of half and half cream and lemon juice.
6. Add/toss in apple wedges into the cream mixture.
7. Spoon into baking dish.
8. For the topping: combine flour, brown sugar, cinnamon and salt.
9. Cut in the cold butter until crumbly.
10. Mix in chopped nuts.
11. Sprinkle over apple mixture in the pan.
12. Bake for about 40-45 minutes.
13. Serve with ice cream.
Title: Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Cream shortening, 1-1/2 cups sugar, and eggs.
2. Sift flour, cream of tartar, soda and salt together and add to sugar mixture.
3. Mix together 2 tbsp sugar and cinnamon.
4. Roll dough into balls the size of small walnuts and roll in cinnamon sugar.
5. Place two inches apart on an ungreased cookie sheet and bake at 400°F for ten minutes, or until lightly browned.
6. Cookies will puff up, then flatten out with crinkled tops.
Title: Chanuka Cookies
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 egg
- 1/4 vanilla extract
- 1/4 flour
- 3 baking powder
- 2
Instructions:
1. Cream the margarine in a mixer on a medium setting and then slowly add the sugar.
2. Add the eggs, orange juice and vanilla extract.
3. Combine the flour and baking powder in a separate bowl and add to the margarine mixture.
4. Cover the bowl and refrigerate for at least 15 minutes (up to two days).
5. Roll out chilled dough on slightly floured surface and cut into shapes.
6. Place on greased and floured cookie sheet.
7. Bake at 350 for 20 minutes.
Title: Peanut Butter Crunch Cookies
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1 egg
- 3/4 peanut butter
- 1 vanilla essence
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 2 peanuts
- 1/2
Instructions:
1. Heat oven 375°F.
2. Using electric mixer, cream butter and sugar.
3. Add egg, peanut butter and vanilla.
4. Sift together flour, salt and baking soda.
5. Add to butter mixture, beat till incorporated.
6. Fold in rice crispies and nuts.
7. Form dough into 1 1/2 inch balls.
8. Place on lined baking sheets 2 ins apart.
9. Gently press cookies down with back of fork.
10. Bake till golden brown - approx 15 - 18 minutes.
11. Cool on sheets for 5 minutes , then transfer to wire racks.
Title: Chocolate Hazelnut Torte Recipe
Ingredients:
- 2 unsalted butter
- 2 hazelnuts
- 5 eggs
- 3 chocolate fudge pudding mix
- 1/2 butter
- cocoa powder
- powdered sugar
Instructions:
1. Preheat the oven to 325 degrees F.
2. Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature.
Title: Portuguese Dry Rings (Rosquilbas Secas)
Ingredients:
- 7 all-purpose flour
- 2 sugar
- 8 eggs
- 1 butter
- 2 baking powder
- 2 lemons, rind of
Instructions:
1. Beat the eggs and sugar together for a couple of minutes. Add the lemon rind, softened butter and baking powder and beat until the butter is combined. Add the flour and mix well. Cover the dough and refrigerate overnight.
2. Preheat the oven to 350°F.
3. Remove the dough from the refrigerator. Using a spoon, scoop walnut-sized pieces of dough. Roll the dough into 1/2 inches thick, 6-inch ropes. Press the ends firmly together, forming a ring. Stretch the rings slightly to open the centre of hole. (These can also be made into twists by folding the length of the rolled dough in half, then twisting a few times).
4. Place cookies on an ungreased baking sheet, 1-1/2 inches apart. Reduce oven temperature to 300 F, and bake the rings for 20 minutes, or until they have colour.
5. Once all of the cookies have been baked, place the baked cookies on a large baking sheet, piling up the cookies if necessary. Reduce the oven to 150 F and return the cookies to the oven for approximately 30 minutes or until crispy and golden in colour.
Title: White Texas Sheet Cake
Ingredients:
- 1 butter
- 1 margarine
- 2 water
- 2 all-purpose flour
- 2 sugar
- 1/2 eggs
- 1 sour cream
- 1 salt
- 1 baking soda
- 1/2 butter
- 1/4 margarine
- 4 1/2 milk
- 1/2 powdered sugar
- 1 walnuts
Instructions:
1. In a large saucepan, bring butter and water to a boil.
2. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
3. Pour into a greased 15x10 inch baking pan.
4. Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.
5. Cool for 20 minutes.
6. Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well.
7. Stir in walnuts; spread over warm cake.
Title: Peanut Butter Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 butter
- 3/4 white sugar
- 3/4 brown sugar
- 1/4 peanut butter
- 3 eggs
- 3 vanilla extract
- 1/2 walnuts
Instructions:
1. Preheat oven to 350.
2. Sift together the flour, and baking soda, set aside.
3. In a medium bowl, cream the white sugar and brown sugar with the butter.
4. Stir in the eggs, one at a time, then the vanilla and peanut butter.
5. Add the dry ingredients to the creamed mixture and stir until combined.
6. Finally, stir in the nuts.
7. Drop by heaping tsp onto cookie sheet.
8. Bake 12-15 minutes.
9. Cool on wire rack.
Title: Lemon Yogurt Loaf
Ingredients:
- 3/4 lemon yogurt
- 2 lemon yogurt
- 1/2 butter
- 1/2 confectioners' sugar
- 3/4 confectioners' sugar
- 2 eggs
- 3 lemon peel
- 1 self-rising flour
- 2
Instructions:
1. In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
2. In a bowl, cream butter and 3/4 cup confectionsrs' sugar.
3. Beat in the eggs, lemon peel and yogurt mixture; mix well.
4. Add flour just until combined.
5. Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan.
6. Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
8. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.
Title: Cookie Frosting
Ingredients:
- 2 confectioners' sugar
- 1/4 unsalted butter
- 1/2 vanilla extract
- 1/2 milk
Instructions:
1. In large bowl, using electric mixer at low speed, beat confectioners' sugar, butter, and vanilla.
2. Beat until mixture reaches spreading consistency.
3. Add more sugar or a little milk, if needed.
4. Color frosting with liquid coloring (s) of your choice.
5. Store any leftovers in airtight container in refrigerator or freezer.
Title: Mary's Prize-Winning Pumpkin Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 pumpkin
- 1 egg
- 2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 3 butter
- 4 milk
- 1/2 brown sugar
- 1 confectioners' sugar
- 3/4 vanilla
Instructions:
1. Cream shortening & sugar.
2. Add pumpkin & egg & cream all together.
3. Drop onto greased cookie sheets.
4. Bake @ 350 degrees - 10-15 minutes.
5. Put icing on cookies while warm.
6. ICING: 3 T. butter.
7. 4 t. milk.
8. 1/2 Celsius brown sugar.
9. Cook on stove until dissolved, then add 1 Celsius 10x sugar and 3/4 t. vanilla.
Title: Chocolate and Amarula-Mousse
Ingredients:
- 300 dark chocolate
- 300 butter
- 100 Amarula cream liqueur
- 200 eggs
- 50 salt
- 8
- 1
Instructions:
1. Melt the chocolate and butter over low heat.
2. Remove from heat and
3. pour in cream and Amarula Cream.
4. Whisk the egg yolks and slowly start pouring the egg mixture into the chocolate mixture and continue to whisk until well mixed.
5. Whisk the egg whites and salt until stiff, stir in with the rest of chocolate mixture.
6. Pour into small wine glasses or serving dishes and leave to chill for at least an hour or two.
7. Serve with whipped cream, and garnish with chocolate shavings and raspberries,if desired.
8. Enjoy! ;).