lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Strawberry Cheesecake Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 2/3 light brown sugar
- 1 egg
- 1 1/2 vanilla
- 3/4 chocolate chips
- 3/4 powdered sugar
- 1/2 cream cheese
- 1 vanilla
- 1
Instructions:
1. Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl sift together flour baking soda and salt. Set aside.
3. In a large bowl beat together butter and both sugars until light and fluffly, scraping the sides as needed, about 5 minutes.
4. Reduce speed to low, then add the egg and vanilla mixing well.
5. With the mixer running gradually add the dry mixture until well incorporated.
6. Mix in the chocolate and strawberries.
7. Arrange 1 TBSP balls of dough on the baking sheet, leaving 1 1/2 inches between each cookie.
8. Bake the cookies rotating the sheets front to back and top to bottom halfway through, until spread and golden brown, about 8 to 10 minutes.
9. Cool on pan for 5 mins, then transfer to wire rack.
10. While cookies cool make the filling.
11. In a large bowl combine the powdered sugar, cream cheese and vanilla. Beat them together until very smooth, about 3 to 4 minutes.
12. Use a rubber spatula to fold in the whipped topping.
13. Transfer to a piping bag with a large tip. I use a ziplock bag.
14. Refrigerate until slightly firm. If using a zip close bag snip the corner off. Pipe the filling in a circle over each cookie to cover most of it. Fill the center with a dollop of jam.
15. Refrigerate the cookies at least 1 hour before serving.
Title: Carrot Spice Cake
Ingredients:
- 1 1/2 brown sugar
- 3/4 canola oil
- 4 eggs
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 cinnamon
- 1/2 ground allspice
- 3 carrots
- 1 Quaker Oats
- 1/2 raisins
- 1/2 cream cheese
- 1 powdered sugar
- 1 1/2 milk
- 3 -4
Instructions:
1. Heat oven to 325°F Grease a 12-cup Bundt pan.
2. In a large bowl, beat together brown sugar and oil. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, salt and spices; stir in to egg mixture. Fold in carrots, oats raisins and nuts; mix well.
4. Pour into prepared pan. Bake 55 to 60 minutes or until wooden tooth pick comes out clean. Cool 10 minutes. Remove from pan; Cool completely.
Title: West African Banana Fritters
Ingredients:
- 2 eggs
- 1/2 milk
- 3 light brown sugar
- 1 flour
- 1 baking soda
- 4 bananas
- 2 confectioners' sugar
Instructions:
1. Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees.
2. Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl.
3. Add the banana slices a few at a time, coating them well with the batter.
4. With a long slotted spoon remove the banana slices a few at a time and place them into the oil.
5. Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter.
6. Repeat the process until all of the bananas have been fried.
7. Sprinkle them with the confectioners' sugar and serve warm.
Title: Gluten Free Strawberry Shortcake
Ingredients:
- 1/2 butter
- 1 icing sugar
- 4 eggs
- 1 vanilla
- 1 cornstarch
- 1 1/4 baking powder
Instructions:
1. Preheat oven to 375 degrees. Grease a 12-muffin pan.
2. In a large bowl cream butter and sugar, using electric mixer.
3. Add the eggs and vanilla. Beat until light and fluffy.
4. In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
5. Mix until well blended.
6. Fill the greased muffin tins half full.
7. Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
8. Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
9. Serve topped with strawberries, and whipped cream.
Title: Steamed Sponge Cake
Ingredients:
- 5 granulated sugar
- 4 flour
- 250 baking soda
- 300 soda water
- 1/2 vanilla
- 175
- 1/2
- 1
Instructions:
1. Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
2. Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
3. Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
4. Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes.
5. For 20 tin cup cakes.
Title: Super Duper Easy Yummy Cobbler
Ingredients:
- 1 butter
- 1 margarine
- 1 lemon
- 1 egg
- 3 sugar
- 1/4 cinnamon
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Pour the fruit in to a large baking pan, glass pans work best but I have also used the aluminum "to-go" pans when taking them to potlucks and such and it works fine. Cut the lemon in half and squeeze it over the fruit.
3. Melt the butter in a large microwave safe bowl. Add the cake mix and egg. Mix with a fork as best you can. There will still be tiny lumps and stuff and it will be a little slimy looking, but that's ok.
4. Spread the cake mix as evenly as you can. It won't spread out all over it but it should cover the majority of it. Sprinkle the cinnamon and sugar on top.
5. Place it in the oven on the middle rack. Baking time varies so you kind of have to keep and eye on it. It will probably be about an hour to and hour and a half. The top will be golden brown and if you test it with a toothpick it should come out clean. Let cool for 30 minutes and serve. It's best warm with a big scoop of vanilla ice cream.
Title: Festive Apple Streusel Bars
Ingredients:
- 1 1/4 graham cracker crumbs
- 1 1/4 all-purpose flour
- 3/4 brown sugar
- 1/4 granulated sugar
- 1 cinnamon
- 3/4 butter
- 2 apples
- 1/2 confectioners' sugar
- 1 milk
Instructions:
1. Preheat oven to 350 degrees and grease a 13x9 inch baking dish.
2. Combine graham cracker crumbs, flour, 1/2 cup brown sugar, cinnamon and melted butter in large bowl. Set aside 1 cup of the mixture.
3. Press remaining mixture into the bottom of the pan and bake for 8 minutes. Remove from oven and set aside.
4. Chop applease to make 2 cups.
5. Toss remaining 1/4 cup brown sugar with apples until dissolved.
6. Arrage apples over baked crust and sprinkle with the remaining 1 cup of crumb mixture.
7. Bake about 30 to 35 minutes until apples are tender.
8. Remove from oven and place on wire rack to cool completely.
9. In a small bowl mix confectioners' sugar and milk until well blended and smooth.
10. Drizzle over cooled streusel.
11. Cut into bars.
Title: Mung Bean Pudding
Ingredients:
- 0.5 water
- 4 sugar
- 3/4 tapioca starch
- 1/3 coconut cream
- 1 salt
- 1/2
Instructions:
1. Soak peeled split moong (mung) beans in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done.
2. Mix 3 3/4 cups water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
3. In a separate bowl, quickly mix tapioca starch with 1/4 cup of water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
4. Add the steamed mungbeans to this mixture, and gently stir to mix.
5. In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
6. Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream.
Title: Lemon Yogurt Cake (Ina Garten)
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 kosher salt
- 1 plain yogurt
- 1 1/3 sugar
- 3 extra-large eggs
- 2 lemon zest
- 1/2 pure vanilla extract
- 1/2 fresh lemon juice
- 1/3 confectioners' sugar
- 1 fresh lemon juice
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak inches Cool.
5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Title: Orange-Scented Bananas Foster
Ingredients:
- 1/4 unsalted butter
- 1/4 light brown sugar
- 2 fresh lemon juice
- 2 cinnamon sticks
- 2 bananas
- 1/4 triple sec
- 1 dark rum
- 1 ground cinnamon
- 3 vanilla ice cream
- 1
Instructions:
1. Melt butter in heavy large skillet over medium high heat.
2. Add brown sugar, lemon juice, and cinnamon sticks and boil 2 minutes, stirring frequently.
3. Add bananas and remove pan from heat.
4. Add triple sec, dark rum and ground cinnamon; carefully ignite.
5. When flames subside, add orange juice and stir to combine. Discard cinnamon sticks.
6. Scoop ice cream into bowls or balloon wineglasses. Spoon bananas and sauce over and serve.
Title: Chocolate Pretzel Cookies
Ingredients:
- 2 baker's unsweetened chocolate squares
- 1/4 butter
- 1/4 brown sugar
- 1/2 salt
- 1 cinnamon
- 1/2 eggs
- 2 flour
- 2 1/4
- 1
Instructions:
1. melt chocolate over hot water.set aside.
2. in medium bowl, cream butter and crisco with brown sugar, stir in cinnamon, eggs and melted chocolate.sift dry ingredients into batter and mix, first with wooden spoon.then hands, to make a smooth dough.
3. wrap dough in plastic and chill 1 hour in refrigerator.
4. preheat oven to 350*.grease a sheet --
5. shape dough into walnut sized balls --
6. roll each into thin rope about 10" long --
7. bring ends together to form a pretzel.arrange on cookie sheet --
8. brush with egg white and sprinkle with coarse sugar (resembles large grain salt).
9. bake 12-15 minutes --
10. transfer to rack and cool.
Title: Cranberry Gratin
Ingredients:
- 4 fresh cranberries
- 1 white sugar
- 3/4 eggs
- 1/2 lemon peel
- 1/2 pure vanilla extract
- 2 icing sugar
- 1 vanilla ice cream
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place a 9" (2.5 L) square baking dish or pie plate on a rimmed baking sheet.
3. Pour fresh (equal amount of frozen can be used) cranberries into dish.
4. Place almonds, sugar, bread crumbs, cream, eggs, peel, vanilla and almond extract in food processor. Whirl until well blended.
5. Pour mixture over cranberries, spread evenly to cover. It is okay if a few berries are poking through!
6. Bake in oven until top is dark golden and knife tip inserted into centre comes out clean, 55 - 60 minutes.
7. Remove from oven, serve warm or at room temperature with a dusting of icing sugar or a spoonful of vanilla ice cream.
8. Note: for an elegant serving option you can bake this in 8 custard cups or ramekins (5 oz.) each. Bake at 400 degrees for 25 - 30 minutes. Brush tops with a little melted apricot jelly for a fruity glaze!
Title: Six Layer White Cake
Ingredients:
- 1 sea salt
- 1 baking soda
- 1/2 eggs
- 12 vanilla extract
- 1
Instructions:
1. In a large bowl, combine coconut flour, salt and baking soda.
2. In a medium bowl, blend together eggs, grapeseed oil, agave and vanilla.
3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
4. Pour batter into a bunch of well greased and floured pie, tart or cake pans.
5. Bake at 350° for 20 minutes.
6. Cool completely.
7. Decorate and serve.
Title: Coconut Grove Cookies
Ingredients:
- 2 1/2 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 8 unsalted butter
- 4 vanilla extract
- 1 instant coffee
- 1 granulated sugar
- 1/2 dark brown sugar
- 1/4 milk
- 2 salt
- 1/3 granulated sugar
- 2 cake flour
- 1 coconut
- 1/2
- 1/4
- 2
- 7
Instructions:
1. Adjust two racks to divide the oven into thirds and preheat oven to 375ºF. Line cookie sheets with parchment or Silpat.
2. Sift together the flour, baking powder, and salt, and set aside. Place 4 ounces of chocolate in the top of a small double boiler over hot water on moderate heat. Stir occasionally until melted and smooth, then remove from heat and set aside to cool.
3. To cut the remaining 4 ounces of chocolate, use a heavy knife, work on a cutting board, and cut the chocolate into pieces measuring ¼ to ½ inch across. Set aside.
4. In the large bowl of an electric mixer, cream the butter. Add the vanilla and the instant coffee and both sugars, and beat well. Beat in the egg yolks, scraping the bowl with a rubber spatula. Beat in the melted chocolate. On low speed, gradually add half of the sifted dry ingredients, continuing to scrape the bowl with the spatula. Now gradually add the milk and the remaining dry ingredients and beat only until smooth. Remove the bowl from the mixer and stir in the cut chocolate pieces. Set the chocolate dough aside at room temperature and prepare the meringue topping.
5. Meringue Topping.
6. In the small bowl of an electric mixer, with clean beaters, beat the egg whites together with the salt until the whites hold soft peaks. Gradually add the sugar, 1 to 2 spoonfuls at a time, and then beat at high speed until the meringue is very stiff. Toward the end of the beating, beat in the almond extract.
7. Remove the bowl from the mixer and fold in the flour and then the coconut.
8. To form the cookies: Use a rounded teaspoonful of the chocolate dough for each cookie and place them 2 inches apart on the cookie sheets. Slightly flatten the tops. Then top each cookie with a slightly rounded teaspoonful of the meringue topping. In order to wind up even, use a tiny bit less of the topping than you use of the chocolate dough for each cookie. Try to place the topping carefully so that it won't run off the chocolate dough for each while it is baking.
9. Bake 11-13 minutes, until the topping is lightly browned. Reverse the cookie sheets top to bottom and front to back once during baking to ensure even browning. With a wide metal spatula, transfer the cookies to racks to cool.
Title: Cranberry Apple Crisp
Ingredients:
- 5 apples
- 1 whole berry cranberry sauce
- 3/4 Splenda granular
- 2 sugar
- 1/4 flour
- 1 walnuts
- 1/3 pecans
- 1/3 oats
- 1 brown sugar
- 1/4 flour
- cinnamon
- butter
Instructions:
1. Preheat the oven to 375 degrees.
2. Peel, core, and slice the apples thinly. Cut the slices in half.
3. Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
4. Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
5. Bake for 35-40 minutes or until the fruit is tender.
6. Serve warm with vanilla ice cream or whipped topping, if desired.
Title: Splenda's Pineapple Upside-Down Cake
Ingredients:
- 2 butter
- 1/2 pineapple slices
- 1 maraschino cherries
- 8 pecans
- 2 cake flour
- 2 1/4 Splenda granular
- 2/3 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 1/2 fat-free buttermilk
- 3/4 egg substitute
- 3/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt butter in a 10-inch cast iron skillet or a 10-inch cake pan with 2-inch sides; sprinkle with 1/2 cup SPLENDA® Brown Sugar Blend. Spread mixture evenly in pan. Arrange pineapple and cherries over SPLENDA® Brown Sugar Blend mixture; sprinkle with pecans. Set aside.
3. Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, baking soda and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
4. Stir together buttermilk, egg substitute and vanilla in a small mixing bowl; add 1/3 of the buttermilk mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure with next 1/3 of the buttermilk mixture. Add remaining buttermilk mixture; beat for 30 seconds or until mixture is smooth. Spoon batter into prepared pan.
5. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; invert onto plate. Serve warm or at room temperature.
Title: Crunchy Chocolate Biscotti
Ingredients:
- 3 brewed coffee
- 1/3 vanilla extract
- 2 all-purpose flour
- 1 sugar
- 1 2/3 baking powder
- 3/4 baking soda
- 1/2 salt
- 1 hazelnuts
- 1/4 dried tart cherry
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease large cookie sheet.
2. In a small bowl, beat together egg whites, oil, coffee, and vanilla.
3. In a large bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture onto dry ingredients and stir until combined. Shape mixture into two 12" by 1" logs; place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes.
4. Transfer one log to cutting board. Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Repeat with remaining log, using a second cookie sheet if necessary.
5. Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.
Title: Pumpkin Roll
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 vanilla
- 1 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 3 eggs
- 1 granulated sugar
- 2/3 canned pumpkin
- 1 powdered sugar
- 1 cream cheese
- 6 powdered sugar
- 1 butter
- 1/4 margarine
- vanilla extract
- powdered sugar
Instructions:
1. Beat together ingredients in the filling part of the recipe. Refrigerate for an hour.
2. Beat together all ingredients in the cake part of the recipe except powdered sugar. Spread the cake batter into a well greased 15X10 pan. Bake at 375°F 13 to 15 minutes.
3. Once cake is done turn the cake out onto a damp kitchen towel that has been sprinkled with powdered sugar. Roll up the cake with the towel and let cool while rolled.
4. Once the rolled cake has cooled unroll and spread cream cheese mixture evenly on cake. Reroll. Slice and serve.
Title: Easy Chocolate Mousse
Ingredients:
- 1 vanilla extract
- 1 salt
- 1 eggs
- 3/4 chocolate
- 3
Instructions:
1. Position knife blade in food processor bowl; add chocolate morsels, vanilla, and salt. Process 30 seconds.
2. In a small saucepan, heat 3/4 cup whipping cream to just boiling. With processor running, add hot cream through food chute; process 30 seconds or until chocolate completely melts. Add egg yolks; process 5 seconds or until smooth. Transfer mixture to a large mixing bowl; cool completely.
3. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into chocolate mixture. Spoon into a 1 quart serving bowl or individual bowls. Cover and chill thoroughly.
4. To serve, garnish mousse with whipped cream and chocolate fans.
Title: Pumpkin Snap Cookies
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 1/2 pumpkin puree
- 1/4 molasses
- 1 egg
- 1 vanilla extract
- 2 1/3 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1 1/2 ground ginger
- 1 ground cloves
- 1/2 salt
Instructions:
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
4. Enjoy with Coffee or Hot Chocolate!
Title: Demerara Lemon Cake
Ingredients:
- 1 lemon
- 2 demerara sugar
- 4 water
- 200 butter
- 200 demerara sugar
- 90 plain flour
- 90 baking powder
- 1/2 lemon
- 1 eggs
- 4 demerara sugar
- 2 lemon
- 1
Instructions:
1. Preheat the oven to 165C or 350F and line a baking tin with a piece of wax or parchment paper.
2. Make the topping by slicing the lemon thinly and put it in a small saucepan with the sugar and water.
3. Bring to a boil and then watch closely for about five minutes or until the water has nearly evaporated and the slices are sticky.
4. Set to one side.
5. Cream together the butter and sugar.
6. Separately, mix together the flour, almonds, baking powder and lemon zest.
7. Beat the eggs with a fork and add them to the butter and sugar mixture, a little at a time.
8. Gently fold in the flour mixture with a big spoon.
9. Scoop the batter into the lined tin, then lay the lemon slices on top, overlapping them down the centre of the cake.
10. Bake for 45 minutes, when the cake should be risen and golden.
11. If a toothpick inserted in the centre comes out clean, it's done.
12. Remove the cake from the oven and set aside.
13. Stir the demerara into the juice from the lemon.
14. Spoon the mixture over the top of the cake.
15. Leave to cool.
Title: Gingerbread Snowflakes With Icing That Hardens
Ingredients:
- 1 butter
- 1 sugar
- 1 molasses
- 1/4 water
- 5 all-purpose flour
- 2 1/2 ginger powder
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1/2 allspice
- 1/4 salt
- 3 3/4 confectioners' sugar
- 1/4 water
- 1 1/2 light corn syrup
- 1/2 vanilla
Instructions:
1. Set oven to 350 degrees F.
2. Prepare ungreased baking/cookie sheet/s.
3. In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
4. Beat in molasses and water.
5. In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
6. Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
7. Lightly flour a work surface.
8. Roll out the chilled dough to 1/4-inch thickness.
9. Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
10. Place the dough stars onto prepared cookie sheet about 2-inches apart.
11. Bake for about 10-12 minutes or until edges are firm.
12. Remove to wire racks and cool.
13. For the icing; in a bowl combine all icing ingredients until smooth and well combined.
14. Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
15. Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).
Title: Twinkie Filling
Ingredients:
- 1 butter
- 1 margarine
- 2 vegetable shortening
- 1 sugar
- 1/2 evaporated milk
- 1 milk
- vanilla
Instructions:
1. cream butter, and shortening for 5 minute.
2. beat in sugar.
3. Add milk and vanilla (or almond).
4. Add the evaporated milk until fluffy about 5 minutes.
5. At first it looks messy when you are combining the milks to the butter/shortening/sugar mixture but don’t stop, it will get fluffy when all the liquids are incorporated to the mixture.