lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Spice Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 pumpkin pie spice
- 2 1/2 baking soda
- 1 baking powder
- 3/4 salt
- 1 1/2 granulated sugar
- 3/4 unsweetened applesauce
- 1 low-fat buttermilk
- 1/2 pumpkin puree
- 1 eggs
- 2 fat free cream cheese
- 2 unsalted butter
- 1 confectioners' sugar
- 3/4 vanilla extract
- 1 skim milk
- 1
- 2
Instructions:
1. Heat oven to 350°F Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.
2. For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
3. Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
4. Divide among liners, filling each about 2/3 full.
5. Bake at 350°F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
6. For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.
7. Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.
Title: Lunch Lady Peanut Butter Cookie Bars
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 1 baking soda
- 1 salt
- 1/2 milk
- 1 vanilla extract
- 1 butter
- 1 peanut butter
- 1/2 butter
- 1/2 peanut butter
- 2 milk
- 4 powdered sugar
Instructions:
1. Bars:
2. Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
3. Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
4. Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
5. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
6. Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
7. Frosting:
8. In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
Title: Cranberry Pudding
Ingredients:
- 2 flour
- 1 1/4 cranberries
- 1 molasses
- 1/2 hot water
- 1/2 baking soda
- 1 butter
- 1/4 white sugar
- 1/2 nutmeg
- 1/2
Instructions:
1. Mix together molasses, hot water and baking soda. Add to flour and berries and mix well.
2. Put in juice cans. Take large pot big enough to hold cans and cover. Add enough water to cover 1/3 of cans. Heat to boiling. Lower temperature and cover to steam pudding. Check with uncooked spaghetti to see if cooked. (if it comes out clean, it is cooked), about 45 minutes.
3. SAUCE: Bring all ingredients to a boil. Serve over hot pudding. Good for a crowd.
Title: Nana's Easy No Egg Chocolate Cake
Ingredients:
- 6 flour
- 3 sugar
- 2 salt
- 1 baking soda
- 2 vanilla
- 2 cider vinegar
- 2 water
- 2/3 butter
- 2 milk
- 1/2 vanilla
- 6 confectioners' sugar
- 4
- 1
Instructions:
1. Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute.
2. Chocolate Frosting.
3. Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner’s sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.
Title: Nestlé Toll House Original Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
5. SLICE AND BAKE COOKIE VARIATION:
6. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
7. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
8. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Title: Martha's Cake
Ingredients:
- 1 vanilla pudding mix
- 1 chocolate pudding mix
- 1 eggs
- 4 water
- 1 1/2 canola oil
- 1/2 chocolate chips
- 1 flour
- 1
Instructions:
1. Place chocolate chips in plastic baggy along with the flour. Shake well and set aside.
2. Mix all ingredients in the order given. Pour into greased bundt or tube pan. Bake at 350 degrees for 50-60 minutes. Test with tootpick. Let cool for 10 minutes in pan and turn out onto cake platter.
Title: Mexican Chocolate Cream Cheese Flan
Ingredients:
- 1 granulated sugar
- 1/2 water
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 cream cheese
- 1/2 butter
- 2 eggs
- 5 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine sugar and water in a medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high, boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6 ounce ramekins or custard cups (if syrup hardens, soften over low heat.).
3. Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
4. Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1 inch depths.
5. Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
Title: Coconut Pound Cake
Ingredients:
- 5 eggs
- 4 sugar
- 3 all-purpose flour
- 1 butter
- 1 coconut milk
- 1
Instructions:
1. Preheat Oven to 325 degrees and cream butter and sugar together.
2. Add the eggs one at a time.
3. Slowly add flour & coconut milk, alternating between the two. Then add coconut extract and then shredded coconut.
4. Pour batter into a buttered/floured pound cake pan and place in center of oven.
5. Bake for 1 hour and 30 minutes - do not open oven door until timer goes off.
Title: Rhubarb Pecan Cake
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1/2 cardamom
- 1 sugar
- 3 sugar
- 3/4 brown sugar
- 1/2 butter
- 1 egg
- 1 buttermilk
- 1 1/2 vanilla extract
- 2 rhubarb
- 1 walnuts
- pecans
Instructions:
1. Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
2. In a bowl, combine flour, baking soda, and salt; set aside.
3. In a small dish, combine cinnamon, cardamom, and 3 teaspoons sugar; set aside.
4. In another bowl, beat the white sugar, brown sugar, and butter until fluffy; beat in the egg.
5. Add flour mixture and blend thoroughly.
6. Add in buttermilk and vanilla; mix just until blended.
7. Stir in the rhubarb and nuts.
8. Place half the batter in the pan and smooth out the surface.
9. Sprinkle it with half the sugar mixture; pour the remaining batter in the pan and sprinkle with the remaining sugar mixture.
10. Bake for 45-50 minutes, or until a pick comes out clean.
11. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
12. Only needs a light dusting of powdered sugar as a topping.
Title: Perfect Pie Crust
Ingredients:
- 5 1/2 flour
- 2 salt
- 1 shortening
- 1 vinegar
- 1 egg
- cold water
Instructions:
1. Mix together flour and salt; cut in the shortening.
2. Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
3. Gradually add liquid to flour mixture.
4. Gather up into dough.
5. Roll out.
6. Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.
Title: Glacier Cheesecake Bites
Ingredients:
- 1 cream cheese
- 1/2 peanut butter
- 1/4 sugar
- 1/4 ground cinnamon
- 1/4 vanilla extract
- 1 unsweetened dried shredded coconut
Instructions:
1. In a medium bowl, with electric mixer on medium speed, combine all ingredients except coconut, scraping down sides of bowl as needed.
2. Chill 30 minutes or until firm.
3. Roll into 3/4-inch balls, then roll in coconut.
4. Chill an additional 15 minutes before serving.
Title: The Bag Lady's Favorite Chocolate Pound Cake ( Paula Deen )
Ingredients:
- 3 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 5 butter
- 1 vegetable shortening
- 1/2 sugar
- 3 eggs
- 5 buttermilk
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
2. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
3. Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
4. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
5. Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
6. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.
Title: Chocolate Pudding II
Ingredients:
- 1 sugar
- 1/4 cornstarch
- 1/2 salt
- 2 1/2 milk
- 3 baking chocolate
- 2 butter
- 1 vanilla
- 1
Instructions:
1. Combine sugar, cornstarch, and salt in medium saucepan; gradually stir in milk and egg yolks.
2. Add baking chocolate, broken into pieces; cook and stir over medium heat until mixture boils.
3. Boil and stir for 1 minute; remove from heat. Add butter and vanilla; pour into individual serving dishes.
4. Chill.
5. Serve with whipped cream.
Title: Apple Cinnamon Pecan Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 granulated sugar
- 1/2 butter
- 2 eggs
- 1 vanilla extract
- 2/3 baking apples
- 3 pecans
- 3/4 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Grease 13 x 9-inch baking pan.
3. Combine flour, baking powder, cinnamon and nutmeg in medium bowl.
4. Beat granulated sugar and butter in large mixer bowl until creamy.
5. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk.
6. Stir in apples and nuts.
7. Spread batter into prepared baking pan.
8. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes.
9. Cut into squares and sprinkle with powdered sugar before serving.
Title: Thick Moist and Creamy Brownies
Ingredients:
- 1 egg
- 2 water
- 2 Philadelphia Cream Cheese
- flour
Instructions:
1. Mix up your brownie mix with an electric mixture (will be very thick).
2. Add in the cream cheese (NOTE: let the cream cheese sit out 2-4 days before you put it in so it’s soft).
3. Spray your pan with Pam then dust with flour.
4. Bake as instructed on box but keep your eye on them then finished brownies will rise to be the max of 1 ½ in’ – 2 inches.
Title: Carrot Cake
Ingredients:
- 2 granulated sugar
- 1 1/2 eggs
- 4 cinnamon
- 2 baking soda
- 1 salt
- 2 carrots
- 1 pecans
- 3 cream cheese
- 1/2 confectioners' sugar
- 8 butter
- 1 coconut
- 1/4 vanilla extract
- 1/2
- 2
Instructions:
1. Cake:
2. Combine Sugar and Oil.
3. Add Eggs and beat until well mixed.
4. Mix in Flour, Cinnamon, Baking Soda & Salt.
5. Slowly mix in Carrots & Nuts (nuts optional).
6. Pour into a 9" x 13" pan and bake at 325 degrees for 50 - 60 minutes.
7. Cool Before Frosting.
8. Frosting:
9. Soften Butter.
10. Combine Cream Cheese, Confectioners Sugar, Butter, Coconut and Vanilla Extract.
11. Beat and apply to cooled caked.
12. Apply to Cooled Cake.
Title: Cherry Pecan Slices
Ingredients:
- 1 real butter
- 1/2 sugar
- 1/2 powdered sugar
- 1 egg
- 1 vanilla
- 2 1/4 all-purpose flour
- 1 1/2 all-purpose flour
- 1 pecans
- 1
Instructions:
1. Combine butter, sugar, powdered sugar, egg and vanilla in large mixer bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Reduce speed to low and add 2 1/4 cups flour.
4. Mix well.
5. Combine cherries and 1 tablespoon flour in small bowl; toss to coat.
6. Stir in cherry mixture and pecans by hand.
7. Cover dough and refrigerate 1 hour.
8. Shape dough into three 10 x 1 1/2-inch rolls on lightly floured waxed paper.
9. Wrap rolls in plastic food wrap and refrigerate until firm (1 to 3 hours).
10. Heat oven to 350° F.
11. Cut rolls into 3/8-inch slices with sharp knife.
12. Place 1 inch apart onto ungreased cookie sheets.
13. Bake for 12 to 14 minutes, or until edges are very lightly browned.
14. NOTE: This dough freezes well.
15. Wrap rolls tightly and place in plastic freezer bags or foil.
16. Thaw in refrigerator before slicing.
Title: Rich Low Fat Chocolate Cake (Kosher-Dairy)
Ingredients:
- 125 margarine
- 1 1/2 sugar
- 2 eggs
- 1 prepared chocolate pudding
- 4 self rising flour
- 3 1/2
- 2
- 75
Instructions:
1. Preheat oven to 390 degrees F. (180 C).
2. Grease baking pan with a little bit of the margarine.
3. Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
4. Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
5. Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
6. When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
7. To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
8. Enjoy!
9. *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
10. 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!
Title: Molasses Crinkles
Ingredients:
- 12 butter
- 1/3 sugar
- 1/3 brown sugar
- 1 egg
- 1 vanilla
- 1/2 molasses
- 2 1/2 flour
- 1 baking soda
- 1 1/2 ground cinnamon
- 1 1/2 ground ginger
- 1/2 ground cloves
- 1/4 ground allspice
- 1/4 black pepper
- 1/4 salt
Instructions:
1. Cream together butter and sugars. Add egg, vanilla and molasses and continue beating until incorporated.
2. Stir dry ingredients together in a separate bowl; then add to creamed mixture. Mix together. The dough will be soft; add a little extra flour if you like. Watch the video for tips on this: https://www.youtube.com/watch?v=rM21ykIsqUA.
3. Roll the cookie dough into one inch balls. Roll the balls in additional sugar and place on baking sheet. Bake at 375 degrees for 8-10 minutes.
4. Let cool on the baking sheet for a couple minutes and remove to wire rack to continue cooling.
Title: Passover Chocolate Mousse Cake
Ingredients:
- 7 chocolate
- 1/2 unsalted butter
- 7 eggs
- 1 sugar
- 1 vanilla
- 1/8 lemon juice
Instructions:
1. Preheat oven to 325 degrees.
2. Melt chocolate in microwave for 2 minutes on defrost.
3. Beat yolks and 3/4 cup sugar til pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla.
4. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 cup sugar (1 TBS. at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate.
5. Pour 3/4 of batter into 9" springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.
Title: Apple/Pear/Cranberry Kugel
Ingredients:
- 2 apples
- 1/2 pear
- 6 cranberries
- 3/4 raisins
- 1/2 white wine
- 1/4 water
- 1/4 white sugar
- 6 brown sugar
- eggs
Instructions:
1. Preheat oven to 350°F.
2. Butter a 9x13 inch baking dish and set aside.
3. Peel and core apples and pears, cut them in half.
4. Put them in a pan with the cranberries and raisins.
5. Add wine or water and cover.
6. Cook on low heat for about 20 minutes, or until the apples fall apart and the pears (if using cooking pears) are half soft).
7. Mash the fruit into large chunks with a fork and add both sugars.
8. Cook over medium-low heat for another 5 minutes.
9. Let the mixture cool slightly
10. Beat the eggs in a separate bowl and add to the cooled fruitmixture.
11. Stir well.
12. Pour into the prepared baking dish
13. Bake for about 40-50 minutes, or until the top browns.
14. Serve hot or at room temperature.
Title: Atayef Mehshi
Ingredients:
- 1 dry yeast
- 1 sugar
- 1 1/4 - 2 warm water
- 1 1/2 all-purpose flour
- 1 ground walnuts
- 2 sugar
- 3 cinnamon
- 2
Instructions:
1. dissolve yeast and sugar in 1/2 c of warm water. cover lightly with a damp cloth and leave in a warm place for about 20 minutes, or until mixture begins to foam.
2. warm a large mixing bowl by rinsing with hot water and drying thoroughly. sift flour into warmed bowl. make a depression in the center, pour in yeast mixture, and beat into flour. continue beating, gradually adding the remaining warm water until mixture is the consistency of pancake batter. cover mixture with a damp cloth and leave in a warm place for 1 hour, or until bubbly.
3. in a small bowl , prepare filling by mixing walnuts , sugar, and cinnamon. set aside.
4. preheat oven to 375.
5. place vegetable oil in a heavy skillet and swirl to coat evenly. heat pan over high heat.
6. pour about 1/4 c batter into heated pan. tilt pan gently to even out batter, but keep pancake fairly thick and round. cook until it begins to bubble and comes awy easily from pan. cook only one side of pancake.
7. use a spatula to remove pancake from pan and place panckae on a greased cookie sheet or baking pan. put 2 tbsp of walnut filling on uncooked side of panckae and fold in half. firmly pinch edges together to keep filling in place.
8. repeat with remaining batter and filling, adding oil to pan as needed
9. when all pancakes are filled, place cookie sheet or baking pan in oven and bake for 10 to 15 minutes. remove from oven and cool slightly. dip pancakes in syrup or serve with cottage cheese our sour cream.
Title: Apple Cobbler With Oatmeal
Ingredients:
- 6 -8 baking apples
- 1/2 white sugar
- 1/2 margarine
- 1 ground cinnamon
- 3/4 quick-cooking oatmeal
- 3/4 rolled oats
- 3/4 brown sugar
- white flour
Instructions:
1. For best results with this recipe, use apples that hold their shape when baking and aren't too tart.
2. Do not use Macintosh apples (too soft) or Red Delicious (too bland).
3. I prefer Cortlands or Empires.
4. Preheat the oven to 350 degrees- if you have a convection oven, do NOT use the convection feature- the dessert will be dry and overcooked on top.
5. Use the regular baking feature.
6. This recipe isn't good for microwave use.
7. Peel and core the apples, then cut them into eighths or into large cubes.
8. Distribute the apples evenly into a medium-sized ungreased baking dish (I like the white Corning/Pyrex oval dishes) and sprinkle the white sugar and cinnamon over top.
9. Distribute 1 tbsp of the margarine in dollops throughout the top of the apples (no need to try to stir it in).
10. In a separate medium mixing bowl, combine the remaining margarine, the oats, brown sugar and flour using your hands or a pastry whisk until it forms a crumbly, dry-ish mixture.
11. (Note: if you like lots of crumble topping, feel free to double the ingredient quantities for the toppping).
12. Pour the mixture over top of the apples and spread it out evenly so that all the apples are covered and the edges and corners hidden.
13. Pat the mixture down lightly so that it looks sort of like a crust.
14. Bake for 30-35 minutes, until the crumb top has darkened to a golden brown colour.
15. Remove from the oven and let cool for at least 10 minutes before serving.
16. Spoon out portions into large bowls and serve with ice cream, thick sweetened yoghurt or milk.
Title: Krispy Kreme Donut Bread Pudding
Ingredients:
- 4 eggs
- 2 sweetened condensed milk
- 1 vanilla extract
- 4 cinnamon
- 1/2 nutmeg
- 3/4 raisins
- 11 milk
- 2 confectioners' sugar
Instructions:
1. Coat 9x13 baking pan lightly with Pam or similar.
2. Cut donuts into 8 pieces and place in baking pan.
3. Combine all ingredients except for glaze in medium bowl and whisk together.
4. Pour mixture over donuts in baking pan and let sit in fridge for 30 minutes. Cover with plastic wrap. Can let sit over night if you can. If that is possible, use glass pan and not metal.
5. Preheat oven to 350 degrees when close to removal time from fridge.
6. Using a spatula, flip donuts over in pan and compress to ensure they are covered in mixture and fairly uniform depth.
7. Remove plastic wrap from pan and replace with aluminum foil and place in oven for 35 minutes.
8. Remove foil after 35 minutes and bake for at least 10 minutes until top starts to turn golden and the mix starts to puff up.
9. Remove from oven.
10. Combine milk and confectioner's sugar in small bowl and whisk together.
11. Drizzle over top of donut mix with tablespoon.
12. Serve warm and vanilla ice cream is a great complement to this.
13. You can half the entire recipe and bake in 9x9 baking pan and the bake time is about 10% faster.
Title: Gingerbread House Icing
Ingredients:
- 3 powdered sugar
- 4 3/4 cream of tartar
- 1/2
Instructions:
1. In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
2. Add powdered sugar in small amounts, mixing well on high speed after each addition.
3. Beat on high speed 4-5 minutes or until mixture thickens.
4. Refrigerate, covered, until ready to use.
5. You may need to stir icing to soften before use.