lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Balls
Ingredients:
- 1 1/4 icing sugar
- 3/4 crunchy peanut butter
- 3 margarine
- 1/2 graham cracker crumbs
- 1
Instructions:
1. Mix first 4 ingredients together.
2. Roll into 1 inch ball.
3. Melt chocolate chips in double broiler.
4. Coat balls with melted milk chocolate.
Title: Banana Salad
Ingredients:
- 6 bananas
- 1 peanuts
- 1 pecans
- 1 1/2 sugar
- 3 milk
- 1 flour
- 1 egg
- 1 salt
- vinegar
Instructions:
1. Cook sugar, flour, egg, and milk until thickened.
2. Add salt and vinegar, stir and let cool.
3. In serving dish, alternate layers of banana's, dressing, and nuts.
4. Repeat.
5. Chill until ready to serve.
Title: Homemade Oreos
Ingredients:
- 1 eggs
- 2 water
- 2 unflavored gelatin
- 2 water
- 1/2 confectioners' sugar
- 1 confectioners' sugar
- 1/4 vanilla
- 1
Instructions:
1. Combine first five ingredients and blend until you can shpe into ball.
2. Let stand 20 mins.
3. Roll dough into 1/2" balls and place 2" apart on a greased cookie sheet.
4. Flatten each with smooth side of a drinking glass which you have greased and dipped into Nestles Quick powder with each cookie.
5. Bake at 400 for 8 mins.
6. Remove and flatten again with back of spatula.
7. Cool.
8. Soften gelatin in cold water; place in heatproof cup in pan of hot water and allow to dissolve.
9. Meanwhile, beat crisco til light and fluffy and add sugar and vanilla.
10. Beat well; about ten mins.
11. Cool gelatin and beat into filling.
12. Use about 1 T of filling to sandwich each two cookies.
Title: Crème Brulee (Romanian Style)
Ingredients:
- 1 milk
- 8 eggs
- 350 sugar
- 10 vanilla
Instructions:
1. Place in an enamelled saucepan 150 g sugar and put on fire (but not directly on the flame) and stir with a wooden spoon until it caramelizes. Then tilt the pan from side to side and round to coat with sugar caramelized edges.
2. Place eggs and sugar in a bowl and mix until a homogeneous content. Gradually thins with milk added. Add the content over the caramelized sugar and pop into a preheated oven at 180 degrees C for about 45min. Keep the fire small so as not to burn the surface. If you do notice that the color becomes darker, covered with paper.
3. Once ready, remove to a platter and let cool.
Title: President Roosevelt's Birthday Cake
Ingredients:
- 1 butter
- 1 1/2 margarine
- 3 sugar
- 1 eggs
- 2 black coffee
- 1/2 flour
- 1/2 salt
- 1/2 vanilla
- 1 baking soda
- 1 vinegar
Instructions:
1. Preheat oven to 350°F.
2. Grease and dust an 8 x 8 cakepan with cocoa.
3. Cream butter and add sugar a little at a time.
4. Cream well; add eggs.
5. Sift flour, salt, soda and cocoa together 3 times.
6. Add coffee to batter alternatively with flour mixture.
7. Then add vinegar and vanilla.
8. Bake at 350 degrees about 30 to 40 minutes.
Title: The Cavorting Chef's Fabulous Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 marshmallow creme
- 7 green grape
- 1/4 mango
- 1/2 blueberries
- 1/2 banana
- 1/2 strawberry
- 1 pecans
- 1/2 coconut
- 1
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Heat jam in the microwave or a small kettle on stove until slightly melted and "drizzling" consistency. Set aside and keep warm.
3. Lightly coat a 12" pizza pan with non-stick cooking spray.
4. Press cookie dough evenly into bottom of pan and bake for 15-20 minutes (Until very lightly browned), cool completely.
5. Pour orange juice into a small bowl and slice banana into orange juice to keep from browning. Set aside.
6. In a medium sized bowl, mix together cream cheese and marshmallow cream.
7. Spread cream cheese mixture over cooled crust to within 1/2 of edge.
8. Drain Banana slices well, and arrange all fruits as desired on top of pizza.
9. Drizzle warm jam over fruit to glaze pizza.
10. Sprinkle with toasted pecans.
11. Sprinkle with toasted coconut if desired.
12. While delectably delicious as written, if you find a fruit listed is unavailable, feel free to substitute an equal amount of one of your favorites.
13. Meet the "Cavorting Chefs", Saturn- Our Team Captain, Brenda, Dreamgoddess, Galley Wench, katie in the UP, mama's kitchen, PanNan, Sugared Almond, & Susie Qusie.
Title: Mayonnaise Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 mayonnaise
- 1 vanilla
- 2 baking soda
- 1 water
- 6
Instructions:
1. Mix all ingredients together.
2. Bake in greased and floured 13 x 9 pan for 25 to 30 minutes at 350 degrees until done.
Title: One Serving Brownie Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/8 egg substitute
- 1 salt
Instructions:
1. Mix all ingredients together.
2. Microwave for 30 sec.
Title: Blackberry Buckle
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/4 unsalted butter
- 3/4 sugar
- 1 egg
- 1/2 milk
- 1 blackberry
Instructions:
1. Preheat the oven to 375°F Grease an 8-inch baking pan.
2. Sift together the 2 cups of flour, baking powder and salt. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries and fold inches Pour batter into the prepared pan.
3. Bake for 35 minutes.
Title: Microwave Spiked Truffles (With Variations)
Ingredients:
- 6 unsalted butter
- 3 rum
- 2 cinnamon
- 2 powdered sugar
- 1/4 coffee beans
- 1 instant espresso powder
- 2
- 24
- 1
- 2
- 24
Instructions:
1. Place chocolate pieces in the edges of a microwavable container leaving the center free.
2. Cook on medium for 2 minutes, stir.
3. Cook 1 - 1 1/2 minutes more stirring every 30 seconds.
4. Combine softened butter, yolks, and liquor (depending on which variation) in bowl.
5. Add melted chocolate and beat with mixer until well blended , about 2 minutes.
6. Chill for 30 minutes or until set enough to roll into balls.
7. Sift cocoa and confectioners sugar in a small bowl.
8. Basic mix & Sambuca-Espresso Variation: Add in cinnamon.
9. Irish Whiskey Variation: Add in espresso powder.
10. Irish Whiskey Variation: Foll chocolate around coffee bean.
11. Sambuca-Espresso Variation: Roll chocolate around espresso bean.
12. Take 1 tbsp of chocolate mixture and roll into ball.
13. Roll it in cocoa mixture and place on cookie sheet - repeat until all chocolate mixture is used.
14. Chill until firm, store in sealed container in fridge or freezer.
Title: Blender Orange Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 raisins
- 1 orange
- 1/2 shortening
- 2 eggs
- 1 granulated sugar
- 1 sour cream
- 1/2 sugar
- 1/2
Instructions:
1. Preheat oven to 325 degrees Fahrenheit. Grease a bundt (tube) pan well.
2. Sift flour, baking soda and salt together in a large mixing bowl. (Place sifter over the bowl.)
3. Rinse the raisins under cool water in a strainer; drain well on paper towels or a clean tea towel. Add the raisins to the flour mixture, toss to coat the raisins.
4. Cut the whole seedless orange into chunks. Place the orange chunks, shortening, eggs, sugar and sour cream in the blender or food processor. Process to make a puree.
5. Add puree to dry ingredients lightly and quickly. Do not overmix.
6. Pour batter into the prepared tube pan.
7. Bake for 45 minutes or until cake tests done. Meanwhile, prepare topping to pour over hot cake.
8. Topping:.
9. Mix orange juice and sugar together well. Pour mixture over the hot cake.
Title: Tropical Fool
Ingredients:
- 1/3 honey
- 1 pineapple
- 1/2 kiwi fruits
- 4 papayas
- 2 sugar
- 1 1/2 vanilla bean
- 1 lime juice
- 2 dark rum
- 1/4 heavy cream
- 1 dark muscovado sugar
- 1 dark brown sugar
Instructions:
1. Preheat oven to 400ºF degrees.
2. Line a baking sheet with a Silpat nonstick baking mat or parchment paper.
3. In a small bowl, coat nuts with honey.
4. Spread nuts on the Silpat-lined or parchment paper lined baking sheet.
5. Bake until deep amber, 7 to 10 minutes.
6. Transfer nuts to a bowl to cool.
7. Coarsely chop, and set aside.
8. Place each fruit in its own bowl.
9. In a medium saucepan, combine sugar, 3 cups water, vanilla bean, and lime juice.
10. Bring to a boil.
11. Remove from heat, and pour in rum.
12. Pour enough syrup over each bowl of fruit to cover.
13. Place a parchment-paper round on the surface of the fruit so that it is submerged in the liquid.
14. Set aside until it cools to room temperature, about 2 hours.
15. For more intense flavor, the fruit can be prepared up to this point a day in advance and refrigerated overnight.
16. If necessary, remove fruit from refrigerator.
17. Keeping it separate, place fruit into a sieve to drain; reserve syrup.
18. In the bowl of a food processor fitted with a metal blade, puree kiwi and papaya separately until smooth, adding as much of the reserved syrup as necessary so that the puree is the consistency of applesauce.
19. Transfer to separate bowls.
20. Do not puree pineapple.
21. Set bowls aside.
22. In a chilled, medium stainless-steel bowl, using a large whisk, combine heavy cream and brown sugar.
23. Whip cream until soft peaks form, about 3 minutes.
24. Spoon a small amount of the kiwi puree into the bottom of six 8-ounce parfait glasses.
25. Spoon a small amount of whipped cream on top.
26. Continue with pineapple and then papaya, alternating whipped cream with each layer of fruit, finishing with whipped cream.
27. Sprinkle with toasted, chopped macadamia nuts.
28. Serve immediately.
Title: Pineapple/passionfruit Creamy Dessert
Ingredients:
- 375 Carnation Evaporated Milk
- 1 crushed pineapple
- 450 passion fruit
- 3 -4
Instructions:
1. Drain and reserve pineapple juice.
2. Heat juice to just on boiling.
3. Make jelly with juice and lemon jelly crystals and place in refrigerator.
4. Do not allow the jelly to fully set.
5. When jelly is ready whip the Carnation milk in large bowl of mixmaster until quite thick.
6. Whip jelly in a smaller bowl.
7. Combine jelly and Carnation milk.
8. Mix in crushed pineapple and passionfruit pulp.
9. Soon into tall glasses or into an attractive bowl.
10. Refrigerate until fully set.
11. Serve topped with whipped cream.
Title: Prune, Apple and Calvados Tart
Ingredients:
- 175 plain white flour
- 225 butter
- 125 caster sugar
- 1 orange, juice and zest of
- 1 prunes
- 225 apple
- 1 calvados
- 60 eggs
- 225
- 2
- 25
- 125
Instructions:
1. Heat the oven to 190C / 375°F.
2. Process 125g diced chilled butter, 25g caster sugar and the grated orange rind in a food processor until it resembles breadcrumbs. Turn into a bowl.
3. Mix 30ml water and the egg yolk, blend into the mixtureand knead lightly to form a ball; wrap and chill for about 30 minutes.
4. Roughly chop the prunes, grate the apple and pour over the Calvados.
5. Melt the remaining butter and mix with the ground almonds, beaten eggs and remaining caster sugar.
6. Roll the pastry thinly and line 23 cm (9inch) round 4cm (11/4inch) deep, loose based, fluted flan tin. Bake blind until set.
7. Add the prunes and apple to the almond mixture and spoon into the flan case. Sprinkle with slivered almonds and bake for 30 minutes or until lightly browned.
8. Leave to cool for about 20 minutes.
9. Melt the jam with 15ml (1tbsp) orange juice, when bubbling, sieve, then brush over the top of the tart.
10. Serve warm or cold with Greek yogurt or creme fraiche.
Title: White Chocolate Mousse
Ingredients:
- 1 sugar
- 2 cream cheese
- 1 white chocolate baking squares
- 3 raspberries
- 2 strawberries
Instructions:
1. In a mixing bowl, beat whipping cream until soft peaks form.
2. Gradually add sugar, beating until stiff peaks form; set aside.
3. In a mixing bowl, beat cream cheese until fluffy.
4. Add chocolate and beat until smooth.
5. Fold in whipped cream.
6. In parfait glasses, alternate layers of mousse and berries, ending with mousse.
7. Garnish with additional berries if desired.
8. Refrigerate up to 3 hours before ready to serve.
Title: Frosty Lemon Crunch Bars
Ingredients:
- 2 graham crackers
- 1/2 butter
- 2 sugar
- 1 evaporated milk
- 1/3 lemon juice
- 2 eggs
- 1/2 sugar
- 1/2 salt
- 1 fresh lemon rind
Instructions:
1. Crust; In a small bowl mix together graham cracker crumbs, melted butter and sugar.
2. Pat 1/2 of mixture into the bottom of an 8" x 8" baking pan. Set aside .
3. Chill evaporated milk can in freezer until soft ice crystals form through the milk ( about 15- 20 minutes ). Remove from freezer and place milk in a small bowl, whip until stiff peaks form ( about 1 minute ). Add lemon juice and whip again ( about 2 minutes ).
4. In a separate bowl, beat eggs, sugar and salt until thick and creamy ( about 5 minutes ). Fold in whipped milk mixture and grated rind.
5. Spoon filling mixture over crust in pan, Sprinkle remaining crust mixture over filling. Freeze until firm - 4 hours.
6. Cut into bars and serve cold.
Title: Classic Créme Brûlée
Ingredients:
- 3 sugar
- 2 heavy cream
- 1 salt
- 1/2 vanilla bean
- 4
Instructions:
1. Preheat oven to 325 F.
2. Separate egg yolks and place them into a bowl. Place a saucepan on the stove and add 2 cups of heavy cream on low/mid heat.
3. divide your sugar in half (2 small bowls, each with 1.5 ounces of sugar. If you have a scale, weigh it) Pour one bowl of sugar into the heavy cream and the other into the egg yolks. Mix each with with separate whisks. (Egg yolks should be mixed well, but not overbeaten).
4. Add a pinch of salt to the heavy cream mixture on heat and then split your vanilla bean and scrape into the heavy cream. Drop the bean into the cream to ensure that nothing is wasted (It will be strained out later).
5. Stir the heavy cream mixture on heat until it is moderately hot. (When it is uncomfortable to touch).
6. As soon as cream reaches that point, remove from head, pour into the egg yolk and sugar mixture, and blend well.
7. As soon as these two are mixed, strain your mixture with a fine wire strainer into a pitcher, this will remove all of the large pieces of the vanilla bean that are not wanted.
8. Fill a pan that is at least 3 inches deep about half way with water and place the ramekins into the water (water should NOT get into the ramekins.).
9. Pour your mixture from the pitcher into the ramekins as evenly as possible until you run out.
10. Carefully place pan onto the middle rack of the oven and bake for 30+ minutes (Time sometimes varies, Around the 30 minute mark, check them by softly disturbing the pan so that it gently shakes. Should shake with similar consistency to jello).
11. Remove from the oven and CAREFULLY place directly into the fridge for approximately 3 hours (DO NOT REMOVE THE WATER FROM THE PAN).
12. Remove the pan from the fridge after 3+ hours and spread a fairly thin layer of sugar over the top of each ramekin.
13. Fire up your torch and carefully burn the sugar on the top of each ramekin. (I always try to avoid the sugar from smoking and turning black, which tastes bitter. I usually will do half of one, stop and work on another, and then finish the first one.).
14. As soon as all of the sugar has been "melted" on all of the ramekins, place pan back into the fridge and give them about 30-45 minutes to cool and solidify (It doesn't take that long for the solidification of the sugar, but usually after doing this, the custard is slightly warm, so I always like to have them cooled off).
15. Serve and enjoy!
Title: Seven-Minute Frosting
Ingredients:
- 1 1/2 sugar
- 2/3 water
- 2 light corn syrup
- 6
Instructions:
1. Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 degrees on a candy thermometer.
2. Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining sugar. With mixer on medium-low, pour sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 minutes. Use immediately.
Title: Bread Pudding With Raspberry/Strawberry Topping
Ingredients:
- 2 eggs
- 3/4 sugar
- 3 milk
- 1 half-and-half cream
- 1/4 unsalted butter
- 1 vanilla
- 1/4 dried currant
- 1 nutmeg
- 2 fresh raspberries
- 2 frozen raspberries
- 1/3 fresh strawberries
- 1/3 frozen strawberries
- 3 sugar
- fresh lemon juice
Instructions:
1. Blend all of the Custard ingredients together.
2. Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
3. Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
4. In the morning, preheat over to 350 degrees.
5. Pour the custard over the bread.
6. Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
7. For the topping.
8. Heat the mixture in a sauce pan until it boils. Puree and serve warm over the bread pudding.
9. Serve with mixed fresh fruit in season.
Title: Coconut Pumpkin Custard
Ingredients:
- 13 1/2 coconut milk
- 1 pumpkin
- 3/4 sugar
- 4 eggs
- 1/2 salt
- 1/2 nutmeg
- 1/4 sugar
- 1/3 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
3. Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
4. Lightly sprinkle top with cinnamon sugar.
5. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard.
6. Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
7. Chill custard at least 2 hours or overnight.
8. Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.
Title: Ginger Sandwich Cookies
Ingredients:
- 1 shortening
- 3/4 white sugar
- 1 egg
- 2 milk
- 2 flour
- 1 1/2 ground ginger
- 1/2 ginger marmalade
Instructions:
1. Cream shortening and sugar together.
2. Add egg and milk, blend well.
3. Sift in flour and ginger, mixing well.
4. Knead dough until smooth.
5. Chill 1 hour.
6. Preheat oven to 350°F.
7. Lightly grease cookie sheet.
8. Roll dough to 1/8 inch in thickness.
9. Cut in to rounds with cookie cutter.
10. Bake 10-12 minutes, until golden.
11. Make sandwiches with two cookies and ginger marmalade.
Title: Peanut Butter Kiss Cookies
Ingredients:
- 1 sweetened condensed milk
- 3/4 - 1 egg
- 1 vanilla extract
- 1 biscuit mix
- 2
- 1
Instructions:
1. Preheat oven to 350°.
2. In large bowl, beat milk, peanut butter, egg and vanilla extract until smooth.
3. Add biscuit mix; combine.
4. Chill dough for 1 hour.
5. Roll chilled balls into 1-inch balls.
6. Space balls 2 inches apart on ungreased cookie sheet.
7. Bake 6-8 minutes-or light browned.
8. Right away, top each center of cookies with a kiss.
9. Let cool.
Title: Fried Sweet Potatoes With Honey
Ingredients:
- 2 sweet potatoes
- 1 1/2 honey
- 1 black sesame seed
Instructions:
1. Clean sweet potatoes with water. Cut them into bite-sized chunks with keeping the skin on.
2. Clean the chunks again and wipe off excess water.
3. Slowly deep-fry the potatoes in a skillet over a low heat, until they turn slightly golden.
4. Mix fried sweet potatoes with honey in a bowl.
5. Sprinkle black sesame in the potatoes and serve it hot or cold.
Title: Nutella Filled Chocolate Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 cocoa powder
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 light-brown sugar
- 2 eggs
- 2 vanilla extract
- 1 sea salt
- 1
Instructions:
1. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition and adding vanilla in with second egg. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Transfer to an airtight container and refrigerate 2 hours.
2. Meanwhile, line a baking sheet with wax paper and dollop 1 1/2 tsp of Nutella at a time onto lined baking sheet into individual little mounds, repeat until you have made 30. Transfer to freezer and freeze 1 hour.
3. Preheat oven to 350 degrees. To assemble and bake cookies, remove dough from refrigerator and scoop dough out about 2 Tbsp at a time and shape into balls. Remove about 4 nutella dollops from the freezer at a time (so the Nutella doesn't soften at room temperature, you want it to stay firm as it's much easier to work with this way) and using your thumbs make an indentation in the center of the dough ball, large enough to fit a Nutella dollop (so it should look similar to a bowl). Take frozen Nutella and place it in the center of the indentation, then wrap and press cookie dough around Nutella to cover entirely (so the Nutella doesn't seep out while baking). Transfer prepared cookie dough balls to a Silpat lined (or buttered) baking sheet and bake in preheated oven 9 - 12 minutes. Remove from oven and sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store in an airtight container.
4. *For a more richly chocolate cookie you can increase the cocoa powder up to an additional 1/4 cup, then reduce the flour by that same amount (so if you add 2 additional Tbsp cocoa reduce the flour by 2 Tbsp).
5. ** I set aside some of the chocolate chips to press into the tops of the cookies just before baking, probably about 1/2 cup, because I like to have some of the chocolate chips showing. It's optional, if you don't care to have some of the chocolate chips showing then just mix all of them inches.
Title: Raspberry Trifle
Ingredients:
- 1 1/2 heavy cream
- 1/4 white sugar
- 2 cream cheese
- 2 lemon juice
- 1 1/2 vanilla extract
- 1/2 white sugar
- 1 frozen raspberries
- 2
Instructions:
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.
2. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.
3. Fold 2 cups of whipped cream into cream cheese mixture; reserve remaining whipped cream.
4. Slice pound cake into 18 ½- inch slices.
5. Drain raspberries, reserving juice.
6. Line the bottom of a 3 quart trifle bowl with one-third of the cake slices; drizzle with some raspberry juice.
7. Spread one-fourth of the cream cheese mixture over cake.
8. Sift one-fourth of the cocoa over that.
9. Sprinkle with one-third of the raspberries.
10. Repeat layers twice.
11. Top with remaining cream cheese mixture, whipped cream and sifted cocoa.
12. Cover and refrigerate 4 hours before serving.
Title: Cream Cheese Marshmallow Fondant
Ingredients:
- 16 mini marshmallows
- 2 water
- 4 cream cheese
- 1 1/2 - 2 powdered sugar
- shortening
Instructions:
1. Combine the marshmallows, water, and cream cheese in a microwave safe bowl. Heat on high for 1 minute, stir, and continue heating and stirring in 30 second intervals until everything is melted and smooth.
2. In the bowl of a stand mixer, use the dough hook on low speed to combine the marshmallow/cream cheese mixture with half the powdered sugar. Add powdered sugar gradually until you have a smooth, workable fondant.
3. Roll it out on a shortening greased counter to about 1/8" thickness.
4. Can be tinted with whatever food coloring you choose, simply knead it into to fondant, or mix it with the dough hook.