lumicero/recipes-ing2inst huggingface dataset:
Title: Real Butterscotch Pudding
Ingredients:
- 1/2 brown sugar
- 1/2 cornstarch
- 1 3/4 salt
- 1/4 granulated sugar
- 1/4 unsalted butter
- 3 unsalted margarine
- 3 vanilla extract
- 3 pecans
- 2 unsalted butter
- 2 -3 unsalted margarine
- 1/2 salt
- 1
Instructions:
1. MAKE PUDDING:
2. Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.
3. Boil 2 minutes, stirring constantly, and reduce heat, if necessary.
4. Add cream and 1 1/2 cups milk, return to a boil (don’t worry if mixture curdles), and turn off heat.
5. Place cornstarch and salt in a food processor, and pulse to blend.
6. Turn mixture out onto waxed paper.
7. Place granulated sugar and egg yolks in food processor, and blend 1 minute.
8. Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix.
9. Add cornstarch mixture, and pulse a few times to blend.
10. Pour hot mixture very slowly through food chute while processor is on; pulse.
11. Pour mixture back into saucepan.
12. Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.).
13. Return pudding to food processor; pulse.
14. Add butter, vanilla, and Scotch; pulse until well blended.
15. Pour into 6 (4-to-6-ounce) ramekins or serving dishes.
16. Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days.
17. Serve cold, and garnish, with buttered pecans.
18. MAKE BUTTERED PECANS: (MAKE THESE FIRST).
19. Line a plate with a double layer of paper towels, and set aside.
20. Toss pecans in small skillet over medium heat.
21. Cook, stirring constantly, 1 minute or until lightly toasted.
22. Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter.
23. Remove from heat, and stir in salt, if desired; turn out onto paper towels.
24. Cover with another double layer of paper towels, and pat to remove excess butter.
25. Let cool to room temperature.
26. Store nuts in airtight container at room temperature up to 3 days.
Title: Gingersnaps
Ingredients:
- 1 brown sugar
- 1/3 salt
- 1/3 ginger
- 1 nutmeg
- 1/2 egg
- 1 molasses
- 1 baking soda
- 1 cinnamon
- 1 orange
- 1/2 flour
- 2
Instructions:
1. Roll into a stiff dough.
2. Put in refrigerator for 2 hours.
3. Roll into a log.
4. Slice off in thin slices.
5. Bake in a 350°F oven for 10 minutes or until golden.
Title: Panini With Banana and Hazelnut Spread
Ingredients:
- 2 butter
- 1 1/2 banana
- 1
- 1/2
Instructions:
1. Spread one side of each slice of bread with butter.
2. Place one slice of bread, buttered side down, on work surface.
3. Spread with hazelnut spread, top with banana circles.
4. Top with remaining bread, buttered side up.
5. Heat a small skillet over medium heat.
6. Cook panini, turning once, until both sides are golden brown, about 3 minutes per side.
7. Halve and serve.
Title: Plum Granita
Ingredients:
- 1 plums in heavy syrup
- 1 fresh lemon juice
- 1/2 vanilla
Instructions:
1. Remove seeds from plum and place the plums with syrup in a blender or food processor puree the plums.
2. Stir in the lemon juice and the vanilla puree the mixture,.
3. Transfer the mixture to a freezer proof dish.
4. Chill for eight hours or overnight.
5. When your ready to serve scrape the granita with a fork to lighten the texture and serve it in chilled bowls.
Title: Strawberry-Almond Crumble
Ingredients:
- 3 fresh strawberries
- 1 mcintosh apple
- 1/4 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 all-purpose flour
- 1/2 rolled oats
- 1/2 nutmeg
- 1/4 brown sugar
- 1/4 butter
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine strawberries, apple, sugar, vanilla and 2 tablespoons flour in a shallow baking dish, mix well.
3. For topping combine 1/2 cup flour, oats, almonds, nutmet and brown sugar in a medium bowl.
4. Using a pastry cutter, or 2 knives, cut butter into topping mixture until coarse crumbs form.
5. Sprinkle crumb topping evenly over fruit mixture.
6. Bake about 25 minutes, until topping is lightly browned.
7. Cool 15 minutes before serving.
Title: Apple Crunch Trifle - Strudel Style
Ingredients:
- 1/2 cornflour
- 2 self-raising flour
- 3 eggs
- 1/2 caster sugar
- 600 pie apples
- 1/2 sultana
- 1/2 cinnamon
- 2 caster sugar
- 2 milk
- 1 vanilla custard powder
- 3 sugar
- 2
- 600
- 1/4
Instructions:
1. Firstly make the cake mixture or you can buy a ready made sponge or Madeira.
2. To make the cake preheat the oven to 180°C.
3. Grease an line a 20cm round cake tin.
4. Sift flours three times onto baking paper.
5. Using electric mixer, beat eggs using a small mixing bowl until thick and pale.
6. Gradually add the sugar, beating constantly until it has dissolved and it has become pale and glossy.
7. Transfer to a large mixing bowl.
8. Using a metal spoon, fold in the flours lightly.
9. Spoon cake mixture into prepared tin.
10. Bake for 15 minutes or until golden.
11. Leave to cool slightly before turning out.
12. Next to make custard use a little of the milk to mix with the custard powder in a glass.
13. Heat the remaining milk and the sugar in a saucepan over medium heat.
14. Before it starts to boil add the custard powder and stir continuously until it is thickened.
15. The custard should be very thick so check the custard powder instructions to make a thick custard.
16. Slice the cake across about 2cm thick for each slice.
17. In a large decorative bowl place some cake slices on the bottom, add half of the filling ingredients- the pie apple, sultanas, cinnamon, sugar and almonds.
18. Spoon custard over the top to cover.
19. Add another layer of cake, filling and custard again then another layer of cake.
20. Whip the cream and sugar and spread over the final layer of cake and sprinkle with the remaining 1/4 almonds.
21. Place in the refrigerator until cooled then serve.
Title: Jam Buttons
Ingredients:
- 4 unsalted butter
- 1/4 sugar
- 1/8 salt
- 1 orange, zest of
- 1/2 vanilla extract
- 1 all-purpose flour
- 1
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. With an electric mixer, beat butter, sugar, salt, orange zest and vanilla until well combined. Do not overmix. Beat in yolk. Sift the flour and add into the mixture until just combined. Scrape the bowl and mix again. Turn dough onto work surface and knead together until smooth.
3. On a lightly floured surface, press the dough into a 1/2-inch thick patty. Dip a 1-inch round cutter into flour and cut out circles. Place cookies on an ungreased baking sheet at least 1 inch apart. Gather up scraps, form another patty and repeat until all the dough is used up.
4. Using your thumb or the end of a large wooden spoon, make an impression in the center of each cookie without going through. Fill each impression with about 1/4 teaspoons jam.
5. Bake for 22 minutes or just until the jam bubbles. Let the cookies cool on a baking sheet for 20 minutes, then cool completely on wire rack.
Title: Chewy Chocolate Sugarsnap Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 3 margarine
- 1/2 butter
- 3/4 white sugar
- 1 brown sugar
- 1/2 eggs
- 2 vanilla extract
- 1
- 1/2
Instructions:
1. Sift together the flour, baking soda and salt; set aside.
2. In a medium saucepan over medium heat, melt margarine.
3. Stir in cocoa, remove from heat and set aside to cool.
4. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy.
5. Beat in the eggs, then stir in the cocoa mixture and the vanilla.
6. Blend in the sifted ingredients to form a soft dough.
7. Cover dough and refrigerate for 30 minutes to an hour.
8. Preheat oven to 350°.
9. Roll chilled dough into walnut-sized balls.
10. Roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
11. Bake for 8-10 minutes in the preheated oven.
12. Take the cookies out of the oven once they look like they are starting to set.
13. The key to making these cookies great is to not overbake them.
14. Allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
15. Tip: Although I haven't made these cookies by rolling them in granulated sugar instead of sugar crystals, I don't see why that can't be done.
16. If you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!
Title: Orange Zucchini Cake
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 3/4 sugar
- 1/2 eggs
- 2 vanilla
- 1/2 zucchini
- 1 1/2
- 1
- 1/2
Instructions:
1. Preheat oven @ 325*. Grease and flour a 11" x 7" pan.
2. Combine flour, baking powder, baking soda, salt, cinnamon & nutmeg. Set aside.
3. In a large bowl, beat the sugar, oil and eggs until well mixed. Stir in the All-Bran, orange peel and vanilla. Add the flour mixture, zucchini and nuts, mixing well. Spread evenly in prepared pan.
4. Bake @ 325* for 20-25 minutes (check for doneness with toothpick).
5. Cool completely and frost with you favorite cream cheese frosting! (I like to add 1/2-1 teaspoon grated orange peel to my cream cheese frosting for this cake).
Title: Pumpkin Tiramisu
Ingredients:
- 1 1/2 sugar
- 3/4 ricotta cheese
- 1 cream cheese
- 1 pumpkin puree
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1/4 pumpkin pie spice
- 2 ladyfingers
- 1/4 rum
- 2 amaretti cookies
Instructions:
1. Beat whipping cream and sugar until peaks form. Add ricotta and cream cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
2. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
3. Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
4. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
Title: Chocolate Pumpkin Mousse
Ingredients:
- 2 pumpkin puree
- 1/3 maple syrup
- 1/3 coconut butter
- 1/2 cinnamon
- 1/2 vanilla
- 1/2
Instructions:
1. This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? Pumpkin! This guilt-free goodie helps to energize, combat stress and lower heart disease. Plus it's super high in fiber, helping to curb cravings and balance blood sugar levels.
2. To prepare the chocolate mousse: Add all ingredients to a bowl and mix well with a fork. Refrigerate for an hour before serving. That's it!
3. Serving.
4. I normally serve this in a short martini glass and garnish with berries and/or shaved chocolate.
Title: Semolina and Coconut dessert
Ingredients:
- 4 semolina
- 2 mango pulp
- 2 cardamom
- 1/2 ghee
- 1 milk
- 1/2 salt
- 1/4
Instructions:
1. Combine sugar, semolina, coconut, mango pulp, salt and khoya, and mix thoroughly.
2. Add milk to make dough of pouring consistency.
3. Keep aside for 4 hrs.
4. Add nuts and cardamom to dough.
5. Heat Appam containers (a griddle with circular depressions) on medium flame.
6. Pour 1 tspn of ghee in each mould, and then fill with batter.
7. Cover, and after 5 minutes of shallow frying, turn each cake and cook till done.
8. Serve hot.
Title: Blackberry Cobbler (Quick and Easy)
Ingredients:
- 8 butter
- 1 self rising flour
- 1 sugar
- 1 milk
- 2 blackberries
Instructions:
1. Mix butter, flour, sugar and milk with beaters.
2. Place in bottom of a 9x9 pan; top with berries.
3. Bake at 350°F for 1 hour.
Title: Sweet Potato Pudding
Ingredients:
- 3 sweet potatoes
- 4 butter
- 1 sugar
- 1 flaked coconut
- 1 cornmeal
- 1/3 buttermilk
- 1 baking soda
- 1/2
Instructions:
1. Mix all ingredients.
2. Pour into a greased baking dish.
3. Bake for approximately 75 minutes at 350 degrees.
Title: Laitya - Guam Mariana Island Chamorro Dessert Cake
Ingredients:
- 1 evaporated milk
- 2 water
- 24 unsalted butter
- 1/2 granulated sugar
- 1 eggs
- 6 vanilla extract
- 1 cornstarch
- 1/2 water
- 2/3 ground cinnamon
Instructions:
1. Tools you will need: large pot, whisk, medium bowl, small bowl, 9 x 13 x 2 inch baking dish.
2. Video demonstration for this Guam latiya recipe: https://www.youtube.com/watch?v=OJ83cZn_8ZM.
3. Slice the pound cake into generous half-inch thick slices. Line and cover the entire bottom surface of a 9 x 13 x 2 inch baking dish. If there are extra pound cake slice, line a small lunch container. Set both aside.
4. Pour the milk into the pot then refill the two cans with water and pour into the pot as well. Set the pot on medium heat. Add the butter and sugar. Stir occasionally, and bring to a gentle boil.
5. While waiting for ingredients in the pot to boil, beat the eggs and vanilla in a medium bowl. Set aside.
6. In a small bowl, mix the cornstarch and the water together.
7. When the milk mixture reaches a gentle boil, slowly pour in the eggs/vanilla as you quickly whisk the mixture in the pot. Ignore the shreds of eggs as this will not be evident in the final taste and texture. Stir constantly. Let this come to a gentle boil then add the cornstarch mixture. Stir and cook for two minutes.
8. Pour the custard over the cake in the large baking dish. The thickness of the custard should be as thick or slightly thinner than the cake slices. Pour extra custard over the leftover pound cake in the lunch container.
9. Sprinkle cinnamon over the custard. Cool uncovered on the counter in a cool room for 30 minutes then cool uncovered in the fridge.
10. Once completely cold, you may cover this Guam Mariana Chamorro latiya dessert. This latiya keeps very well in the fridge for several days.
Title: Charishma's Mint Strawberry Chocolate Vanilla (All in One) Cake
Ingredients:
- 3 eggs
- 1 1/4 water
- 1/4 olive oil
- 258 fresh strawberries
- 258
- 2
- 8
- 1/2
Instructions:
1. Beat eggs in a bowl, one at a time, until light and fluffy.
2. Add water and continue to beat on high speed until the batter rises, is light and fluffy.
3. Fold in the chocolate cake mix and mix well to combine.
4. Add oil alternating with the French vanilla cake mix and mix well to combine.
5. Fold in the strawberries, mint chocolates and nuts if in a mood for them.
6. Mix well and allow the batter to rest for 10 minutes.
7. Bake in a greased cake tin until a knife inserted in the center comes out clean.
8. I baked mine in an AMC Dutch oven and it took me 40 minutes in that.
9. Since I had some more batter, I made muffins out of it and they also went equally well.
10. For the muffins, I baked them in a pre-heated oven at 180C for 15 minutes.
11. Remove from muffin bowls and cake tin once the cake/muffins are ready.
12. Invert onto a cooling rack or cake tray.
13. Allow to cool completely before slicing and serving.
14. Enjoy!
Title: Cayenne Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 granulated sugar
- 2 cinnamon
- 1/2 - 1 cayenne pepper
Instructions:
1. MIx together the flour, cream of tartar, baking soda, and salt. Set aside.
2. With a stand mixer, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition.
3. With the mixture still running, incorporate the flour mixture in small increments. Turn off the mixer, and spoon the dough into a bowl.
4. Wrap the dough in plastic wrap, and refrigerate for a few hours.
5. Mix the sugar with the cinnamon and cayenne in a small bowl.
6. Roll the dough into golf-ball sized balls.
7. Roll the balls into the sugar mixture.
8. Bake on a cookie sheet at 350 degrees Fahrenheit for 8-10 minutes.
9. Enjoy!
Title: Blackberry Cake
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 3 all-purpose flour
- 1/4 ground cloves
- 1 ground nutmeg
- 1 ground cinnamon
- 1 baking soda
- 1 baking powder
- 1 buttermilk
- 1 1/2 fresh blackberries
- 1 butter
- 1 powdered sugar
- 1 vanilla extract
- 3 coffee
Instructions:
1. In a large mixing bowl, cream together the sugar and butter.
2. Beat the eggs and add to the creamed mixture; stir to combine.
3. In another bowl, add the flour, spices, baking soda, and baking powder; stir to combine.
4. Add to the creamed mixture alternately with the buttermilk, stirring to combine after each addition.
5. Gently fold in the blackberries.
6. Pour batter into 3 greased and floured 8-inch round cake pans.
7. Bake at 350 degrees for 30 minutes or until pick comes out clean.
8. Cool on a wire rack.
9. For the icing: using an electric mixer, beat all the ingredients together until smooth and fluffy.
10. Add more coffee or water if necessary to get a good spreading consistency.
11. Spread icing between cake layers and then the sides and top of the cake.
Title: Hawaiian Cake With Rum Cream Cheese Frosting
Ingredients:
- 1 sugar
- 1/3 eggs
- 2 vanilla extract
- 1 flour
- 1 1/2 baking soda
- 1 baking powder
- 1 ground ginger
- 3/4 crushed pineapple
- 1 cream cheese
- 1/2 butter
- 1/2 margarine
- 1 powdered sugar
- 3 vanilla extract
- 2
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350ºF.
2. Mix sugar, oil, eggs, and vanilla in a large bowl. Add flour, baking soda, baking powder, ginger and pineapple; mixing well. Fold in coconut and nuts.
3. Pour batter into a greased 9-inch square pan.
4. Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a wire rack. Frost when cooled.
5. For frosting: beat cream cheese and butter together in medium bowl. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.
6. Garnish with 1/4 cup toasted coconut and 1/4 cup macadamia nuts, if desired.
Title: Chocolate Digestive Cheesecake Base
Ingredients:
- 2 butter
- 15 honey
- 1
Instructions:
1. Crush the biscuits using a food processor so they look like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount or no honey at all.
2. Press firmly into a small metal cutter ring to prevent air gaps.
Title: May's Applecake
Ingredients:
- 200 butter
- 1 1/3 plain flour
- 3/4 sugar
- 1 baking powder
- 3/4 buttermilk
- 2 green apples
- cinnamon
Instructions:
1. Preheat oven to 200 degrees C [180 degrees C fan force] or 390 degree F [355 degree F fan force].
2. Melt butter.
3. Mix flour, sugar, baking powder and buttermilk in a medium size bowl.
4. Add butter to mixture and mix well.
5. Pour mixture into a broad pie dish and bake for 8 minutes.
6. Peel and slice apples.
7. Remove dish from oven and post apple slices into mixture.
8. Sprinkle with sugar and cinnamon and bake for a further 35 minutes.
9. Serve with double cream or vanilla ice cream.
Title: Cinnamon Sugar Cream Cheese Bars
Ingredients:
- 2 sugar
- 1 cream cheese
- 1 vanilla
- 1 butter
- 1/4 - 1/2 cinnamon
- 1/2
Instructions:
1. Layer one package crescent rolls on the bottom of a 9” x 13” pan. Pat to the edges.
2. Mix together the cream cheese, sugar, and vanilla and layer on top of the rolls.
3. Lay the other can of crescent rolls on top of the cream cheese mixture.
4. Pour the melted butter over all and then sprinkle with the cinnamon/sugar mixture. *When I use a full stick of butter I have pools of butter/cinnamon to spoon around after baking. If I use ½ stick it seems to do less of this. Your choice.
5. Bake at 350 F for 30 minutes.
6. Bon appetite!
Title: Chocolate and Berry Covered Meringue
Ingredients:
- 4 salt
- 1 fresh lemon juice
- 1 vanilla extract
- 1/2 sugar
- 3/4 water
- 1/4 fresh blueberries
- 4 fresh raspberries
- 2 mint sprig
- 2
Instructions:
1. Preheat oven to 200º.
2. PREPARE MERINGUE:.
3. Cover a baking sheet with parchment paper.
4. Draw a 9" circle on paper.
5. Turn paper over; secure with masking tape.
6. Place egg whites and salt in a large bowl; beat with mixer at high speed until foamy.
7. Add juice and vanilla; beat until soft peaks form.
8. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Spoon egg mixutres into 9" circle on prepared baking sheet.
10. Shape meringue intoa nest with 1" slides using the back of a spoon.
11. Bake for 1 hour.
12. Turn oven off; cool merinugue in closed oven for 30 minutes.
13. Carefully remove meringue from paper.
14. PREPARE TOPPING:.
15. Place chocolate and water in small microwave-safe bowl.
16. Microwave at high speed 1 minute or until chocolate melts, stirring every 20 seconds.
17. Arrange berries on top of meringue; drizzle with chocolate sauce.
18. Garnish with mint sprigs and almonds, if desired.
Title: Somebunny Loves You Easter Cake
Ingredients:
- 3 -4 bananas
- 1 lemon juice
- 1/2 sugar
- 1 1/2 sugar
- 1/3 water
- 2 cream of tartar
- 1/4 light corn syrup
- 1 vanilla extract
- flaked coconut
- jelly beans
Instructions:
1. Prepare two rounds of yellow cake per box or recipe instructions.
2. Split each cake layer in half with monofilament, so there are four layers total.
3. Mash the bananas with the lemon juice and sugar for the filling; assemble the cake with the filling between each of the layers.
4. For the frosting, in a mixing bowl that you can later put over boiling water, blend the first 4 ingredients with a mixer at low speed for 30 seconds.
5. Noting that the mixing bowl should not touch the water, place the mixing bowl over the boiling water and beat with the mixer on high speed for 7 minutes; remove from the heat and stir in the vanilla; beat the frosting for a few more minutes until it reaches a spreadable consistency.
6. Frost the cake with the Seven Minute Frosting and cover all over with the coconut flakes.
Title: Toll House Cake (Layer Cake or Bundt Cake - You Pick)
Ingredients:
- 2 1/4 unsifted flour
- 1 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 1/2 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/4 milk
- 1 butter
- 1/3 salt
- 1 vanilla
- 1/4 confectioners' sugar
- 1 milk
- 3
- 5
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour two 8 or 9 inch pans or one 10 inch Bundt pan.
3. In a small bowl, combine flour, soda and salt.
4. In large bowl, combine butter, brown sugar and vanilla. Beat until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Alternately beat in flour mixture and milk.
7. Stir in mini-morsels.
8. Pour into prepared pans.
9. Bake 35 minutes for layers or 45 minutes for Bundt cake.
10. NOTE- DO NOT test for doneness by piercing cake because it may deflate if you do.
11. Cool 15 minutes in pans.
12. Remove from pans and cool completely on wire racks.
13. FROSTING:
14. In small saucepan, melt butter.
15. Stir in mini-morsels until melted.
16. Add salt and vanilla.
17. Gradually beat in confectioner's sugar and milk until creamy and fluffy. I beat this for at least 10 minutes. The longer you beat it, the better is tastes.
18. Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).
Title: Sugar Plum Treats
Ingredients:
- 1 1/2 marshmallows
- 36
Instructions:
1. Line a cookie sheet with foil and grease well.
2. WIth an adult's help, place candy coating in a casserole dish and heat in oven at 150 degres until shiny.
3. Remove from oven and mix until smooth.
4. Place a craft stick into each marshmallow and dip into melted coating and then roll in sprinkles. Placing sprinkles in a bowl will make this easy.
5. Place on cookie sheet.
6. Put in freezer until firm.
7. Store in a container or wrap in cellophane and tie with ribbon and give to all of your friends!