lumicero/recipes-ing2inst huggingface dataset:
Title: Mocha Butterballs
Ingredients:
- 1 butter
- 1/2 white sugar
- 2 vanilla extract
- 2 instant coffee granules
- 1 hot water
- 1 3/4 flour
- 1/4 salt
- 1/2 walnuts
- 2 icing sugar
Instructions:
1. Preheat oven to 325F degrees.
2. Have ungreased cookie sheets ready.
3. Beat butter, sugar and vanilla together until fluffy.
4. Dissolve coffee in hot water and stir into butter mixture.
5. Sift flour, cocoa and salt into mixture and add nuts.
6. Stir to blend well.
7. Shape into one-inch balls and put on cookie sheets.
8. Bake 15 minutes or until set.
9. Roll in icing sugar while warm.
10. Let cool and roll in icing sugar again before storing in a container with a tight lid.
Title: Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute
Ingredients:
- 1
- 1/4
Instructions:
1. Heat CREAM to 180 degrees F (82C).
2. Add 1/4 t TARTARIC ACID.
3. Stir for about 10-15 minutes.
4. The cream should thicken with small flecks of curd.
5. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
6. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
7. In the morning, scoop out the cheese and put into an airtight container.
8. **Tartaric Acid is available from any cheesemaking supply company and most wine making companies.
9. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store.
10. Many wine and liquor stores carry wine making supplies and may have tartaric acid.
Title: Dessert Egg Rolls
Ingredients:
- 1 powdered sugar
- 1
Instructions:
1. Take 2 Tablespoons of filler and put into the middle of one eggroll wrapper.
2. Fold the 2 sides over, the bring the ends up sealing the ends by pressing a fork along the end seams.
3. Carefully place into hot oil and deep fry until golden brown.
4. Drain on paper towel and sprinkle with icing sugar.
Title: Cream Brulee With Strawberries
Ingredients:
- 2 heavy cream
- 1/2 vanilla beans
- 2 vanilla
- 2 eggs
- 4 white sugar
- 1/2 light brown sugar
- 3 strawberries
Instructions:
1. Heat cream with vanilla bean or vanilla in heavy saucepan over low heat. Beat eggs and yolks adding white sugar gradually; beat until light and thick. SLOWLY pour CREAM into egg mixture, mixing well.
2. Return mixture to heavy sauce pan and cook on low heat, stirring with wooden spoon until mixture coats back of spoon. Do not boil. Remove vanilla bean.
3. Pour into shallow 1 ½ quart casserole or individual porcelain ramekins (ovenproof), and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
4. At serving time, sieve brown sugar over top, covering custard completely (to about 1/4-inch thickness). Place casserole in pan of crushed ice and place under hot broiler until sugar melts and caramelizes. This may take less than a minute, so watch constantly.
5. Chill about 5 minutes in refrigerator to harden sugar crust. To serve, crack crust with back of serving spoon and spoon over bowls of chilled strawberries.
6. POACHED PEARS WITH CRÈME BRULEE VARIATION: 6 medium winter pears, 1 1/3 cups sugar, 1/4 cup lemon juice.
7. Pare pears, leaving stems on. In 5-quart saucepan, mix 2 cups of water with sugar and lemon juice. Bring to boil, stirring to dissolve sugar.
8. Place pears on their side in syrup. Simmer, covered, 15 minutes. Turn pears, simmer, uncovered for 15 minutes longer. Refrigerate overnight in syrup.
9. To serve, place pears in individual serving dishes. At table, spoon Crème Brulee over top of pears.
10. The Total Woman Cookbook Marabel Morgan.
Title: Thanksgiving Matcha Cranberry Scones
Ingredients:
- 2 flour
- 2 1/2 baking powder
- 1/2 salt
- 1/3 sugar
- 1/2 butter
- 3 vanilla extract
- 1 egg
- 1/2 dried cranberries
- 1/2 white chocolate chips
- 1/3 - 1/2 sugar
- 1 powdered sugar
- 1 -3 vanilla extract
- 1/2
- 2
Instructions:
1. Preheat oven to 400°F.
2. Sift and whisk the dry ingredients together.
3. Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives) until crumbly.
4. Whisk the wet ingredients together.
5. Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
6. Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick.
7. Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
8. Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth.
11. Top the scones with glaze as desired, and enjoy!
Title: Chocolate Favorites
Ingredients:
- 12 butter
- 2/3 margarine
- 2/3 powdered sugar
- 1 all-purpose flour
- 4 eggs
- 1 vanilla extract
- 1 sour cream
Instructions:
1. In a saucepan, melt chocolate and butter over low heat. Gradually blend in sugar and flour. Remove from heat.
2. Blend in egg yolks one at a time, beating well after each addition. Stir in vanilla.
3. In a medium bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture. Remove 1 cup egg-chocolate mixture and blend with sour cream.
4. Place paper baking cups into mini muffin pans. Spoon 2 teaspoons egg-chocolate mixture into each cup. Top with 1 teaspoons sour cream mixture.
5. Bake at 350°F for 10 minutes. Cool completely. Cover. Chill at least 2 hours.
Title: Maple Frosting
Ingredients:
- 1/4 - 1/2 butter
- 4 - 4 1/4 powdered sugar
- 4 -6 evaporated milk
- 1 maple syrup
Instructions:
1. In blender, mix 1/4 cup butter & 1 cup powdered sugar.
2. Add the remaining ingredients (as needed)in small increments, mixing until smooth & spreadable.
Title: Apple Pandowdy
Ingredients:
- 4 apples
- 1/2 sugar
- 1/2 cinnamon
- 2 butter
- 2 flour
- 3 baking powder
- 1/2 salt
- 4 butter
- 3/4 milk
Instructions:
1. For the biscuits: Sift dry ingredients together.
2. Add butter, working it in with a fork or dough blender.
3. Add milk to make a soft dough.
4. Place on a floured board and toss lightly until the outer surface looks smooth.
5. Roll out 1/2 inch thick.
6. Pare and slice apples; arrange them in a well-greased shallow baking dish.
7. Sprinkle with sugar and cinnamon; dot with butter.
8. Cover with biscuit dough and cut several gashes to allow steam to escape.
9. Bake at 350F about 30 minutes.
10. Serve hot with pudding sauce or nutmeg-flavored sweetened cream.
Title: Pecan Balls (Christmas Cookies)
Ingredients:
- 1/2 butter
- 1/4 powdered sugar
- 1/2 pecans
- 1 flour
- 1/4 salt
- 1 vanilla
- powdered sugar
Instructions:
1. Mix ingredients together until well blended.
2. Hand form into small balls.
3. Bake at 300° up to 15 minutes. (These will not brown).
4. While balls are still warm, roll into powdered sugar.
Title: Apple or Pear Clafouti (An Easy French Dessert)
Ingredients:
- 8 plain flour
- 4 sugar
- 1 baking powder
- 3 eggs
- 3 milk
- 1 vanilla extract
- 2 1/2 unsalted butter
- 2 apples
- pears
Instructions:
1. Sift flour, sugar and baking powder into a bowl.
2. Make a well in the center of mixture and add the eggs, milk and vanilla extract.
3. Mix in well to form a smooth batter.
4. Add 4 TBS of the melted butter.
5. Let batter stand for 30 minutes while preparing the fruit.
6. Pre-heat the oven to 450°F.
7. Butter an 8 inch round cake tin.
8. Stir the fruit into the batter and pour into the tin.
9. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in the tin for 5 minutes, then turn out onto a wire rack.
11. Serve warm, or cold.
Title: Sure Fire, No Fire S'mores Paula Deen!
Ingredients:
- 6 graham crackers
- 1 mini marshmallows
- 3
Instructions:
1. Split graham cracker into 2 halves.
2. On top of graham cracker squares place mini-marshmallows.
3. Place under broiler for a few seconds until toasty. Remove and place 1/2 of a Hershey bar on top of marshmallow.
4. The heat from the marshmallow will melt the chocolate bar.
5. Place other 1/2 of graham cracker on top.
6. Press lightly to flatten marshmallows.
7. These may be made ahead and wrapped in plastic wrap until ready to heat and eat.
Title: Best Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1 baking powder
- 2 baking soda
- 3/4 sugar
- 2 milk
- 1 eggs
- 1 vanilla
- 1 milk
- 2 all-purpose flour
- 1 butter
- 1 margarine
- 5 shortening
- 1/2 sugar
- 1/2 vanilla
- 1
Instructions:
1. Sift together dry ingredients in a mixing bowl.
2. Add oil, coffee and milk; mix at medium speed for 2 minutes.
3. Add eggs and vanilla; beat 2 more minutes. (batter will be thin).
4. Pour into two greased and floured 9x1 1/2-in pans (or 2 8-inch pans and six muffin tins, or one 9x13 pan).
5. Bake at 325 for 25 to 30 minutes.
6. Cool cakes on wire racks 15 minutes before removing from pans.
7. For FROSTING, combine the milk and flour in a saucepan;cook stirring constantly, until very thick.
8. Cover and refrigerate.
9. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.
Title: Kopai - Caramel Dumplings
Ingredients:
- 2 water
- 5 white flour
- 1/2 cinnamon
- 2 water
- 1/2 sugar
- 1 coconut milk
- 1 water
- 1/2 cornflour
- 1 cinnamon
- 1
Instructions:
1. Bring the 2 lotres of water to the boil, reduce the heat and simmer. Place the flour and cinnamon in a bowl. Gradually add the second measure of water and mix to a stiff dough. With a dessert spoon, form small dumplings and drop them individually into the saucepan of hot water. Stir occasionally.
2. For the caramel heat the sugar gently in a saucepan until it turns golden, about 5-10 minutes Add a cup of water from the pan the dumplings are inches stirring continuously to prevent lumping. Be careful as it will sputter.
3. Pour this caramel in the pan with the dumplings. Stir thoroughly. Simmer the dumplings for 30 minutes
4. For the sauce combine the water and cornflour. Add the coconut cream and cinnamon to form a smooth mixture.
5. Pour the mixture into the dough mixture. Cook on a low heat, stirring continuously, until it thickens. Serve.
Title: Date Nut Cake
Ingredients:
- 1/2 dates
- 1 water
- 1 baking soda
- 1/2 walnuts
- 1 1/2 cake flour
- 1 baking powder
- 2 butter
- 1 sugar
- 1/2 salt
- 1 egg
- 1/2 dates
- 1/2 walnuts
- 3/4 sugar
- 2/3 water
Instructions:
1. Preheat oven to 350 degrees F.
2. Prepare 8 inch cake pan and proceed as usual.
3. Mix first three ingredients together and let cool completely.
4. Add walnuts, cake flour and baking powder and stir gently.
5. Add butter sugar, salt and.
6. egg.
7. Stir completely and bake in prepared pan until tester comes out clean.
8. Topping: Cook until syrupy and spread on warm cake.
9. Serve cooled topped.
10. with fresh whipped cream, if desired.
Title: Cinnamon Apricot Swirls
Ingredients:
- 17 1/3 puff pastry sheets
- 1/2 butter
- 1 brown sugar
- 1 cinnamon
- 4 white chocolate chips
- 1/2 shortening
- 1
- 1/4
Instructions:
1. Defrost puff pastry according to package directions. Preheat oven to 400º.
2. Place apricots in a bowl and pour enough boiling water over to cover. Let sit for 10 minutes; drain well and chop into very small pieces.
3. In another bowl combine butter, brown sugar and cinnamon.
4. On lightly floured surface, roll out one sheet of puff pastry to seal creases.
5. Spread half of the butter mixture over pastry almost to the edges. Sprinkle half of the chopped apricots on top.
6. From one edge, tightly roll up the pastry into a long log. Seal the edge using a little water.
7. Slice the log into 8 spirals and place cut side up on foil or parchment-lined baking sheet.
8. Chill in refrigerator for about 15 minutes to firm up the butter. Repeat with remaining ingredients (except white chocolate and shortening).
9. Bake at 400º for 15-20 minutes until golden brown.
10. Place white chocolate chips and shortening in small zip-lock baggie. Microwave on HIGH for 30 seconds. Knead bag to combine.
11. Cut a small slit in corner of bag and drizzle white chocolate over the swirls.
12. Sprinkle with toasted almond slices, if desired.
Title: Banana Pudding Deluxe
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 1 vanilla instant pudding mix
- 3 milk
- 1 vanilla extract
- 1 banana
- 1
Instructions:
1. In a large bowl, beat cream cheese till fluffy. Beat in condensed milk, vanilla extract, and ice cold milk until smooth. Fold in half of the container of thawed whipped cream topping. Place pudding in the fridge till wafers and bananas are prepped in your container.
2. Line the bottom and slightly up the sides of any container with the nilla wafers. I use a pretty crystal bowl to dress it up a bit. Layer banana slices on top of the wafers. Spread pudding on top. If you have enough, feel free to place another layer of nilla wafers at the middle and more bananas then top with the remaining pudding. Spread remaining whipped cream on top and sink some nilla wafers along the outer edge of the dish like a crust. I like to crush a few and sprinkle them on top for a nice crunch before serving.
3. Refrigerate at least an hour before serving and enjoy!
Title: Caramel Apple Quesadillas
Ingredients:
- 5 jonathan apples
- 1/4 granulated sugar
- 1/4 ground cinnamon
- 1/4 butter
- 10 flour tortillas
Instructions:
1. Peel, core and thinly slice apples.
2. Place in a pan with 1 tablespoon of water, cover and cook until just soft, stirring occasionally.
3. Combine sugar and cinnamon in small bowl.
4. Melt butter in large skillet over medium-low heat and heat each tortilla until golden.
5. Sprinkle heated side of tortilla with cinnamon-sugar mixture and keep warm.
6. Place tortilla uncooked-side-up on cutting board and top with cooked apples.
7. Fold over and cut in half.
8. Place on serving plate.
9. Drizzle with caramel topping and top with whipped cream and almonds.
10. Note:.
11. If you are using your quesadillas maker omit the butter.
12. Add sugar and cinnamon to the cooked apples and sandwich between to tortillas.
13. Cook until lightly brown cut and serve.
Title: Lychee Shrikhand
Ingredients:
- 750 icing sugar
- 1/2 lychee
- 10 lychee
- 3
- 1 -2
- 1
Instructions:
1. Hang yogurt in a muslin cloth until all the liquid from the yogurt has drained off. (Approximately 2 hours.).
2. Dissolve Lychee essence in whipping cream and set aside.
3. Using fresh lychee or tin, cut into small pieces and add into whipping cream, stir well to cover all lychee pieces.
4. In a big bowl add the hung yogurt, sugar and whipping cream-lychee mixture.
5. Mix well and transfer to a glass bowl and refrigerate till cold.
6. Serve with your favorite garnishing and lychee.
Title: Chocolate Pecan Pie
Ingredients:
- 2 1/4 all-purpose flour
- 10 unsalted butter
- 1 egg
- 1 sugar
- 3/4 salt
- 1 skim milk
- 2 eggs
- 1/2 sugar
- 1/2 light corn syrup
- 4 unsalted butter
- 1 1/2 pecan halves
- 6
Instructions:
1. Pate Brisee: Mound the flour on a work surface. Using your fingers, make a well in the center. Place the butter, egg, sugar, salt, and milk in the well. Pinch the wet ingredients together with your right hand, then gradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in waxed paper or plastic wrap, and chill at least 2 hours before using.
2. Roll out and place inside a 10-inch tart pan with a removable bottom. Weigh down the dough with pie weights and bake in a preheated 375 degree F oven for 35 to 30 minutes or until blond. Remove the weights and bake an additional 10 to 15 minutes or until medium brown.
3. Preheat the oven to 350 degrees F.
4. In a bowl, whisk the eggs. Whisk in the sugar, corn syrup, and melted butter. Place the pre-baked crust on a cookie sheet. Sprinkle in the toasted pecans and chocolate pieces. Pour the egg mixture gently over the pecans and chocolate. Bake for 45 to 50 minutes, until the filling is set and slightly risen.
5. Let cool in the pan to room temperature. Remove the sides of the pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice the pie with a serrated knife as it comes out of the refrigerator, but let warm to room temperature before serving.
Title: Coconut Cloud Cake With Angel Feather Icing
Ingredients:
- 3/4 margarine
- 1 1/2 shortening
- 3 granulated sugar
- 1 all-purpose flour
- 3 baking powder
- 4 1/2 salt
- 3/4 milk
- 1 vanilla extract
- 2 coconut
- 1 granulated sugar
- 1 corn syrup
- 2 water
- 3/4 cream of tartar
- 1/3 salt
- 2 vanilla extract
- 1/4
- 1
Instructions:
1. Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
2. Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture.
3. When smooth pour into a greased 9" x 13" pan or into two greased 8" round cake pans and bake in a preheated 350 degree F oven- the flat pan for about 45 minutes, the layers about 30 minutes, but test both and don't overbake.
4. The cake is done when a toothpick inserted in the center comes out clean.
5. Cool; remove from pan and frost with Angel Feather Icing.
6. Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
7. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
8. Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.
Title: Barbara's Tea Cakes (Cookies)
Ingredients:
- 2 sugar
- 1 vegetable shortening
- 2 eggs
- 2 vanilla extract
- 1/2 milk
- 1 baking powder
- 1/4 salt
- 4 flour
- 16 powdered sugar
- 1 vanilla
- 1 -3 milk
Instructions:
1. Cream together sugar & shortening until fluffy.
2. Add eggs & vanilla. Mix well.
3. Sift dry ingredients together.
4. Add alternately to mixing bowl with the milk.
5. Beat until well mixed.
6. Dump onto lightly floured surface & knead until dough is smooth.
7. Place in sealed bag or covered bowl. Chill several hours.
8. Preheat oven to 350 degrees.
9. Roll dough on floured surface taking care to not add too much flour. The thinner the cookie the crispier it will be. I prefer them softer so leave my dough about 1/4-1/3 inch thick.
10. Cut as desired. Place on ungreased cookie sheets with room to expand. Rolling the scraps together take care to not overwork the dough. The additional flour makes the cookies tougher.
11. Bake approx 10 minutes or until done & lightly brown. They should still be very white.
12. Cool a few minutes & then remove to cookie racks to finish cooling before decorating.
13. Glazing; Sift the powdered sugar to remove all lumps. Stir in the vanilla & the milk a tablespoon at a time. Whisk together until the desired consistency is reached. To use as a glaze I make it about the thickness of pancake batter. It is NOT spreadable like a frosting. Color as wanted to provide the background color.
14. Lay the cookies as close as possible on wax paper. Spoon the glaze over the cookies sparingly. Use the spoon to smooth the glaze to the edges of the cookies. Let dry.
15. If more decorating is planned the glaze does support both buttercream & royal icings.
Title: Crock Pot Baked Apples with raisins
Ingredients:
- 5 -6 baking apples
- 1/2 raisins
- 1 brown sugar
- 1 boiling water
- 2 butter
- 1/2 ground cinnamon
- 1/4 ground nutmeg
Instructions:
1. Core the apples and peel each about 1/4 of the way down.
2. Put them in the crock pot.
3. Fill the centers of the apples with the raisins.
4. Mix the water with the butter, the cinnamon, and the nutmeg.
5. Pour it over the apples and cook on low for 2 to 4 hours.
6. Serve warm or cold.
Title: Corny Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 2 flour
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.
2. Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.
3. Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.
Title: Jam and Oatmeal Thumbprint Cookies
Ingredients:
- 3/4 butter
- 1/3 brown sugar
- 1 egg
- 1/2 corn syrup
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 1/2 Robin Hood oats
- 1/3 sunflower seeds
- 1 chocolate chips
- 3/4
Instructions:
1. Preheat oven to 350°F Line w baking sheets with parchment paper.
2. Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
3. Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
4. Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
5. Cool 10 minutes, then transfer to racks.
Title: Wholemeal Chocolate Cake
Ingredients:
- 1/4 boiling water
- 1/4 vanilla essence
- 1/2 butter
- 125 brown sugar
- 3/4 eggs
- 2 brown flour
- 3/4 flour
- 3/4 baking powder
- 3 milk
- 2 icing sugar
Instructions:
1. Dissolve cocoa in boiling water. Mix to a smooth paste. Add vanilla and allow to cool.
2. Cream butter and sugar until light and fluffy. Add cocoa mixture. Beat eggs in one at a time, beating well after each addition.
3. Sift wholemeal flour, standard flour and baking powder together. Return husks from sieve back into the sifted flour. Fold sifted ingredients into creamed mixture.
4. Stir in milk.
5. Spoon mixture into a greased and lined 20cm round cake tin.
6. Bake at 180 degrees C for 40 minutes or until cake springs back when lightly touched.
7. Leave in tin for 10 minutes before turning out onto a wire rack.
8. When cold, dust with icing sugar.
Title: Frosted Holiday Angels
Ingredients:
- 2 powdered sugar
- 1/4 butter
- 2 -3 milk
- 1 vanilla
- 8 coconut
- 16
- 8
- 1/2
Instructions:
1. Combine all frosting ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until fluffy; Tint frosting as desired in pastel colors; Reserve some white or yellow frosting for attaching heads, hair and faces.
2. For body: Place sugar cone upside down; frost in pastel icings; Attach pretzel twist to cone with frosting to make wings. Decorate angel body as desired with decorator gels, frostings and candies, Let stand 5 to 10 minutes to set.
3. For angel head: decorate wafer cookie with candies using frosting to attach eyes, nose and mouth; Attach head to cone with frosting.
4. For hair: spread thin layer of frosting on top and back of cookie; cover with coconut, Let stand until frosting is set (5 to 10 minutes): Place fruit-flavored ring-shaped candy on top of cookie for halo.
5. TIP: To toast coconut: Heat oven to 350°F, Spread coconut in shallow pan. Bake for 7 to 10 minutes, stirring often, until lightly browned.
Title: Fluffy Pumpkin-Honey Frosting
Ingredients:
- 2 cream cheese
- 2 icing sugar
- 1/3 canned pumpkin puree
- 1/4 pumpkin puree
- 1/4 honey
- 1/8 - 1/4 allspice
- 1
Instructions:
1. In a medium bowl beat cream cheese with icing sugar, 1/3 cup plus 1/4 cup pumpkin puree, honey and allspice until light and fluffy (about 3-4 minutes).
2. In another bowl beat the whipping cream until stiff peaks form.
3. Fold the whipped cream into the cream cheese mixture in 2 additions.
4. Refrigerate any unused frosting, also refrigerate cake after frosing.