lumicero/recipes-ing2inst huggingface dataset:
Title: Linda's Let's Make Gumdrop Faces
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 vanilla
- 2 1/2 egg
- 1 flour
- 1 baking soda
- 1/4 cream of tartar
- 1 salt
Instructions:
1. Cream butter, confectionary sugar, and vanilla.
2. Beat in egg.
3. Sift together flour, soda, cream of tartar, and salt.
4. Gradually stir into creamed mixture. Mix well.
5. Shape dough into roll 2 inches in diameter and 12 inches long. Wrap in waxed paper.
6. Chill several hours or overnight.
7. When ready to bake preheat oven to 375.
8. Cut into slices 1/4" thick.
9. Place on ungreased cookie sheet.
10. Shape gum drops into eye, nose, mouth and ear shapes. The kids love this part!
11. Decorate cookies with gumdrop pieces to make the faces.
12. Bake for about 12 minutes, or until lightly browned.
13. Cool slightly before removing from pan.
14. Place on cookie rack to cool.
Title: Boiled Fruit Cake
Ingredients:
- 375 butter
- 50 bicarbonate of soda
- 1 water
- 125 brandy
- 1 brown sugar
- 3/4 eggs
- 1/4 plain flour
- 1 self-rising flour
- 2 cinnamon
- 1 nutmeg
- 1 clove
- 1 cardamom
- 1/2 mace
- 1/4 salt
- 1/2
- 1/4
- 1
Instructions:
1. Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
2. Heat gently, bring the boil and simmer for 5 minutes.
3. Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
4. Sift flours and spices.
5. Mix the eggs through the fruit mixture, then combine with dry ingredient.
6. Pour into a lined 18cm square cake pan or 18cm round cake pan.
7. Wet your hand and flatten top of cake.
8. Bake at 150C for 1 hour.
9. Cool in pan covered with a tea towel.
Title: Creamy Peach Cobbler
Ingredients:
- 2 evaporated milk
- 1 butter
- 1 margarine
- 1/2
Instructions:
1. Preheat oven to 325 degrees, 300 degrees for glass pan.
2. Pour peaches and juice in 13x9 pan.
3. Pour milk over peaches.
4. Sprinkle cake mix evenly over milk and peaches.
5. Slice butter or margaine into thin slices and put on top.
6. Bake for 1 hour until golden brown and bubbling.
7. Serve warm or cold with vanilla ice cream or frozen vanilla yogurt.
Title: Creepy Spider Cookies
Ingredients:
- 6
- 2
- 1/4
Instructions:
1. Slightly flatten two cookies with bottom of can or palm of your hand. Set aside. Roll out a Cocoa Loco bar length-wise and cut into long strips, about the size of small pretzel sticks. Attach three of the strips on top of a cookie so they hang over the sides forming the legs. (Gluten-free pretzels and licorice are a fun alternative too!).
2. Mix Sunbutter with the brown rice syrup to make the spider filling. Place ½ tablespoon of filling on top of the legs in the center of the cookie. Top with the remaining cookie. Use dried fruit or seeds for the spider's eyes.
3. Note: Spider can be made without the Sunbutter filling by sticking the two cookies together after the legs are put on.
Title: Easiest No-Bake Cheesecake
Ingredients:
- 8 dry curd cottage cheese
- 2 instant vanilla pudding
- 1 graham cracker crust
- 9
Instructions:
1. Soften cheese by microwaving 30-45 sec.
2. Blend cheese and milk in blender or food processor until mixture is completely smooth.
3. Add instant pudding and blend until completely mixed - @ 2 minute.
4. Pour into graham cracker crust and place in refridgerator to set.
5. serve with fruit or other topping of your choice.
Title: Enlightened Brownies
Ingredients:
- 1/2 cake flour
- 1/2 baking powder
- 1/4 salt
- 1/4 Egg Beaters egg substitute
- 1/4 artificial sweetener
- 2 unsweetened applesauce
- 3/4 vanilla extract
- 1/2 walnuts
- 3
- 2
Instructions:
1. Preheat oven to 350° and coat an 8x8-inch pan with cooking spray.
2. In a medium bowl, sift together flour, cocoa, baking powder and salt.
3. In a large bowl, whisk egg beaters and egg whites until frothy. Whisk in Spenda, applesauce and vanilla until smooth.
4. Gradually fold in the flour mixture until just blended.
5. Pour into greased pan; sprinkle with nuts if desired.
6. Bake 20 to 25 minutes or until a toothpick comes out with moist crumbs.
7. Cool on rack and then cut into 12 squares.
Title: Mary Ellen's Easy Cola Cake
Ingredients:
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 inch baking pan with pam.
3. Pour can of cola into a bowl and add the cake mix. Stir well.
4. Place in the pan and bake for 30 minutes.
5. Mix the frosting and 1/2 cup cola well. Pour over cake, spreading evenly.
Title: Gluten-Free German Chocolate Cake With Dairy-Free Topping
Ingredients:
- 4 sugar
- 2 tapioca flour
- 1/2 potato starch
- 1/2 xanthan gum
- 1/4 baking powder
- 1/2 salt
- 2 eggs
- 1/4 water
- 1/3 gluten-free vanilla extract
- 4 pecans
- 1/3 coconut oil
- 1 gluten-free vanilla extract
- 1 pecans
- 3
- 1
- 1/2
- 1
- 3
- 2
Instructions:
1. Preheat oven to 350°F. Grease a 9x13-inch pan.
2. Combine the dry ingredients in a large bowl.
3. Melt the chocolate in a microwave safe bowl. Melt for 30 seconds at a time, stirring after each interval, until melted.
4. Add the oil, water, eggs, and vanilla to the chocolate. Stir until thoroughly combined.
5. Add the chocolate mixture to the flour mixture. Stir until all the ingredients are completely incorporated.
6. Stir in pecans.
7. Pour into a greased 9x13-inch pan. Bake at 350°F for 40 minutes or until an inserted toothpick comes out clean.
8. German Cake Topping Directions:
9. Combine the egg yolks, sugar, coconut oil (or butter), vanilla and milk in a medium sauce pan.
10. Cook over medium heat for about 15 minutes, until the mixture is thick and bubbly.
11. Remove for the heat and add the coconut and pecans.
12. Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled cake.
Title: Peach Pandowdy
Ingredients:
- 3 dark brown sugar
- 1/3 lemon juice
- 1 cinnamon
- 1 light raisins
- 1/3 all-purpose flour
- 1 1/4 baking powder
- 1 sugar
- 3 salt
- 1/4 eggs
- 2 milk
- 1/3 unsalted butter
- 2 vanilla extract
- 1
Instructions:
1. Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
2. Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
3. Blanch and peel the peaches—have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
4. With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
5. With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
6. Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
7. Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
8. Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
9. With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
10. Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
11. Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
12. Topping: sift together the flour, baking powder, sugar, and salt; set aside.
13. In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
14. On low speed, add the dry ingredients and beat briefly only until smooth.
15. The mixture will be thick but fluid.
16. Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
17. Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
18. Some of the topping will run down into the spaces between the fruit.
19. Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
20. Serve warm as is, or with ice cream.
Title: Greek Honey Cookies (Melomakarona)
Ingredients:
- 1 unsalted butter
- 1 1/2 confectioners' sugar
- 1/2 oranges, juice of
- 2 vanilla
- 2 cinnamon
- 1 ground cloves
- 1/4 nutmeg
- 1/2 baking powder
- 1 baking soda
- 1/2 all-purpose flour
- 6 english walnuts
- 3/4 cinnamon
- 1 honey
- 1 1/2 granulated sugar
- 1 1/2 water
- 1 lemon juice
- 1
Instructions:
1. Cream butter and oil until completely mixed, add confectioner's sugar, add orange juice slowly, add vanilla, cinnamon, cloves, nutmeg, add 2 cups flour and beat, add two more cups flour, and then add the rest. You may not need all of the flour, just don't let it get too thick, knead the dough lightly in the bowl.
2. Using teaspoon, scoop out some of the dough and roll in your palms and flatten slightly in your hands. Bake at 350 for 25 minute and cool.
3. Boil syrup ingredients for 5 minute in LARGE saucepan, as it will foam up, then dip each cake (I do several at one time) in the saucepan, turning a couple of times with a wooden spoon, place the cookies on waxed paper and sprinkle with walnut and cinnamon mixture. Cool completely before storing. Best stored in tins. These cookies will keep in tins for a couple of months, but I can't stay out of them long enough to last that long!
Title: Chilled Mango Sago Pudding
Ingredients:
- 1 1/2 sago
- 2/3 evaporated milk
- 3 water
- 1/4 sugar
- 6 coconut cream
- 1/4 coconut milk
- 1/2 mango
Instructions:
1. Bring water to a boil, add sago and simmer for 15 minutes.
2. Stir in sugar, mango nectar, evaporated milk and coconut cream.
3. Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
4. Simmer until liquid has almost evaporated.
5. While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
6. If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
7. Chill for several hours before serving, and serve with extra chopped mango if desired.
Title: Peppermint Cookie Wands
Ingredients:
- 2 3/4 all-purpose flour
- 1/4 salt
- 1 butter
- 1 powdered sugar
- 2 vanilla
- 12 shortening
- 1
- 1/2
Instructions:
1. Combine flour and salt in small bowl: set aside.
2. In separate bowl, beat butter and sugar till fluffy; stir in vanilla.
3. Gradually beat in flour mixture.
4. Refrigerate dough for 10 minutes.
5. Roll dough into 3" wands; arrange on greased baking sheets.
6. Bake 350 for 10-12 minutes; cool completely on wire racks.
7. Melt chocolate chips and shortening together in small pan.
8. Dip one end of each wand into chocolate; place on wax paper-lined sheets.
9. Sprinkle dipped ends with crushed candies.
10. Refrigerate 20 minutes to set.
11. Time indicated does not include chill time.
Title: Old Fashioned Strawberry Shortcakes
Ingredients:
- 3 1/2 strawberries
- 1/3 sugar
- 1/3 Grand Marnier
- 2 lemon juice
- 2 all-purpose flour
- 1 sugar
- 1 1/4 baking powder
- 3 baking soda
- 1 salt
- 1/4 butter
- 1/8 low-fat buttermilk
- 3 strawberry
- 1/2
- 6
- 1
Instructions:
1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, Grand Marnier, extract, and lemon juice in a bowl, and mash with a potato masher. Stir in 2-1/2 cups strawberry halves. Cover and chill.
2. Preheat oven to 425 degrees.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 4 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 minutes. Cool on a wire rack.
5. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon strawberry mixture evenly over each bottom half reserving a little for top. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
Title: Peachy Bread Pudding
Ingredients:
- 4 eggs
- 3 milk
- 1 1/2 sugar
- 1/3
- 1/2
- 1
Instructions:
1. heat oven to 350 degrees.
2. spread bread cubes in greased 9 inch square baking pan.
3. whisk together eggs, milk, sugar and extract.
4. stir in 1 cup peach filling.
5. pour over bread cubes, pressing custard down into bread with back of spoon.
6. bake 30-40 minutes until knife inserted near center comes out clean.
7. heat remaining peach filling and spoon over warm pudding.
Title: Choco-Butter Sweets
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla extract
- 2 1/4 flour
- 1/4 salt
- 4 cream cheese
- 1 powdered sugar
- 1 flour
- 1/2 vanilla extract
- 1/4 pecans
- 1/4 flaked coconut
- 1/2 butter
- 1 milk
- 1 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 350.
2. In medium bowl, mix butter, powdered sugar, flour, salt and vanilla thoroughly.
3. Roll dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.
4. Press thumb gently into center of each cookie to make impression.
5. Bake in preheated oven 12-15 minutes or until done.
6. Remove from oven and cool completely.
7. While cookies cool, prepare filling and chocolate drizzle.
8. Filling:
9. In bowl, combine cream cheese, powdered sugar, flour, vanilla, pecans and coconut. Mix Well.
10. Chocolate Drizzle:
11. Combine semi-sweet chocolate chips, butter, milk and powdered sugar in top of a double boiler. Cook over low heat until melted, stirring until smooth.
12. Once cookies are cooled, fill indentations with filling, then pipe on the chocolate drizzle (you can also just use a spoon to drizzle).
Title: Darn Good Pumpkin Spice Cake
Ingredients:
- 1 Jello Instant Vanilla Pudding Mix
- 1 pumpkin puree
- 1 water
- 1/2 eggs
- 1/2 pumpkin pie spice
- 3
- 1
Instructions:
1. HEAT oven to 350°F.
2. BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
3. BAKE 32 to 35 minute or until toothpick inserted in center comes out clean. Cool completely. Frost with your favorite frosting if desired.
Title: Aunt Catherine's Million Dollar Sugar Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 vanilla
- 1 egg
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Cream butter, sugars and vanilla together.
2. Add egg and mix well.
3. Add flour, baking soda and salt, mix well.
4. Add nuts and stir.
5. Form balls the size of walnuts.
6. Then roll in sugar and press flat with the bottom of a glass or the tines of a fork -dipped in sugar.
7. Bake at 350 degrees for 10 min or until edges are a light brown.
Title: Java Angel Cake
Ingredients:
- 1 instant coffee
- 1 vanilla
- 1
Instructions:
1. Prepare cake mix according to directions, But dissolve coffee in the water. Add vanilla. Bake as directed. Cool.
2. Mocha topping.
3. Combine 1 1/2 cups whipping cream, 3 T sugar, 2 T cocoa, 2 t instant coffee, & 3/4 t vanilla. Whip until fluffy. Spread on cake and chill.
4. I cheat on the topping (and lower calories),.
5. I use a large tub of Cool Whip, add just the instant coffee and cocoa, stir slightly, let set in fridge overnight to start coffee dissolving, then finish stirring in the next day.
Title: Rich Chocolate Brownies
Ingredients:
- 3/4 bittersweet chocolate
- 1 1/8 butter
- 15 eggs
- 2 1/4 sugar
- 1 salt
- 3/4 flour
- 12 bittersweet chocolate
- 3/4 heavy cream
- 8 corn syrup
- 2
Instructions:
1. Melt butter and chocolate together over a warm water bath.
2. Combine the eggs, sugar, and salt together then beat on high until thick and light.
3. Pour a little of the chocolate mixture at a time into the egg mixture until the egg mixture warms up, then add the rest of the egg mixture.
4. Fold in the flour.
5. Pour into a 13X13 pan that has been greased on the bottom only.
6. Sprinkle with nuts.
7. Bake at 350oF about 30 minutes.
8. Glaze(optional)
9. Chop the chocolate and put it into a mixing bowl.
10. Heat the cream and syrup just to a boil and remove from heat.
11. Pour the hot cream over the chocolate.
12. Stir the mixture until it is perfectly smooth. This will take a while.
13. Pour the warm mixture over cooled brownies.
Title: Butterscotch Cake With Marshmallows
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1 salt
- 1/2 shortening
- 1 1/2 brown sugar
- 1/4 water
- 1 vanilla
- 2 eggs
- 1/4 milk
- 12 marshmallows
Instructions:
1. Sift the flour.
2. Measure and sift again with the baking powder and salt.
3. Mix the shortening, sugar, and water and cook over low heat until the sugar is dissolved.
4. Cool and add vanilla.
5. Add eggs one at a time, beating well after each addition.
6. Alternately add dry ingredients with the milk.
7. Beat until smooth, being careful not to overheat.
8. Pour into 9 inch cake pan lined with paper.
9. Place marshmallows at intervals on top of the batter.
10. Bake at 350* for 50 minutes.
Title: Sweet Samosas
Ingredients:
- 3 water
- 3 sugar
- 1/2 vanilla pod
- 1 lime, juice of
- 3 mangoes
- 12 cornflour
- 1
Instructions:
1. Bring the water and sugar to a boil in a saucepan, and add the vanilla pod and lime juice. Simmer for about 20 minutes.
2. Allow to cool and remove the vanilla pod. Add the mango pieces. Leave to marinade in the syrup for 2 hours (or overnight).
3. Place a little of the filling on each strip of spring roll or filo pastry and fold up in a triangular shape. Use a little cornflour and water mixed to a paste to seal.
4. Heat the oil and deep fry the samosas until golden brown, drain on kitchen paper and serve with coconut cream or a selection of exotic fruits such as lychees, rambutans, mangoes, kiwi fruit or star fruit.
Title: Chocolate Surprise Pudding for Kids
Ingredients:
- 1 instant white chocolate pudding and pie filling mix
- 1
- 2 1/8
Instructions:
1. Make pudding according to the instructions on the box.
2. Chop the Snicker Bar into small pieces.
3. Prepare 4 small cups/glasses. Split M&M's in two cups, and the Snicker Bar pieces in the other two cups.
4. Pour the white chocolate pudding into the 4 cups, over the candy.
Title: Marshmallow Fluff
Ingredients:
- 3 cream of tartar
- 1/2 sugar
- 2 sugar
- 2/3 corn syrup
- 2/3 pure vanilla extract
- 1 water
- 1/3
Instructions:
1. Beat egg whites and cream of tartar together until light and frothy.
2. With mixer running slowly, add 2 Tbls sugar, beating until soft peaks form.
3. In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 c of sugar.
4. Cook over medium heat until boiling.
5. Cook, stirring, until mixture reaches the firm ball stage (between 242 F and 248 F), about 6 minutes.
6. Immediately remove from heat.
7. With mixer on low, slowly add hot syrup to egg white mixture.
8. Increase mixture speed to high and continue beating for 5 minutes.
9. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
10. Store in glass jar with air-tight lid on countertop.
Title: No-fail Moist Chocolate Cake
Ingredients:
- 3/4 water
- 1 buttermilk
- 1 eggs
- 4 vanilla
- 1 cocoa powder
- 3/4 sugar
- 2 flour
- 2 salt
- 1/2 baking soda
- 2
Instructions:
1. Preheat oven to 350.
2. Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
3. In a large bowl, stir Group One ingredients together and set aside.
4. In another large bowl, stir Group Two ingredients together.
5. Stir Group Two (dry ingredients) into Group One.
6. It is quite a liquidy batter, so do not be alarmed!
7. Pour batter into prepared pans (fill no more than 2/3 full).
8. You may have extra batter, if so make a few cupcakes!
9. Rap baking pans sharply on the counter to release air bubbles.
10. Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
11. Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
12. For cupcakes, check at 15 minutes.
Title: Strawberry Pizza
Ingredients:
- 6 butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 1/4 flour
- 1 1/4 baking powder
- 1/2 salt
- 1/2 cream cheese
- 8 powdered sugar
- 1/2 strawberries
- 2 sugar
- 1 cornstarch
- 1/4 strawberries
- 2
Instructions:
1. Cream butter and sugar until fluffy.
2. Beat in egg and extracts.
3. Combine dry ingredients.
4. Add to creamed mixture.
5. Cover and chill 1 hour.
6. On floured surface, roll out dough to a 13 inch circle.
7. Place on ungreased pizza pan.
8. Build up edges.
9. Bake at 350* for 18 minutes.
10. In mixing bowl, beat cream cheese and powdered sugar.
11. Spread over cooled crust.
12. Arrange sliced strawberries on top.
13. In sacepan, mix sugar, cornstarch and crushed berries.
14. Bring to a boil.
15. Cook and stir for 1-2 minutes, until thickened.
16. Cool for 10 minutes.
17. Spoon over sliced strawberries.
18. Chill until serving.
Title: Sangria-Spiced Melon
Ingredients:
- 3 watermelon
- 4 cantaloupe
- 3 honeydews
- 1/2 white wine
- 1/4 honey
- 2 vanilla extract
- 1/2 ground cinnamon
- 1/2 fresh coarse ground black pepper
- 1/4
Instructions:
1. Place melon cubes in serving bowl in any combination to equal 10 cups.
2. Combine wine, orange juice, honey, vanilla, cinnamon, and pepper in a small bowl. Pour over melon and toss gently.
3. Chill 1 to 4 hours before serving.
Title: Kiwi-Berry Tarts
Ingredients:
- 1 Bisquick
- 2 sugar
- 1 butter
- 6 cream cheese
- 1/4 sugar
- 1/4 sour cream
- 1 1/2 berries
- 2 kiwi fruits
- 1/3
Instructions:
1. Preheat oven to 375 degrees.
2. Mix Bisquick, 2 tablespoons sugar, butter and 3 oz cream cheese in small bowl until dough forms a ball.
3. Divide dough into 6 parts. Press dough on bottom and 3/4 inch up side of 6 tart pans, 4 1/4 inch or 10 ounce custard cups. Place on cookie sheet. Bake 10 - 12 minutes or until light brown, cool on wire rack. Remove tart shells from pans.
4. Beat remaining cream cheese, 1/4 cup sugar and the sour cream with electric mixer on medium speed until smooth. Spoon into tart shells, spreading over bottoms. Top with berries and kiwifruit. Brush with jelly.
5. Store covered in refrigerator.
Title: Coconut Snowflakes
Ingredients:
- 1 all-purpose flour
- 1/4 cornstarch
- 1/4 confectioners' sugar
- 1 1/2 milk
- 2
- 4
- 1/2
Instructions:
1. heat oven to 350.
2. on a well-floured surface, knead together the cookie dough, flour, cornstarch and 1 1/2 teaspoons coconut extract.
3. roll between 2 sheets of waxed paper to a 1/4 inch thickness.
4. place on a baking sheet and refreigerate for 15 minutes.
5. remove chilled dough from baking sheet and remove the top piece of waxed paper.
6. cut into snowflakes using a 4-inch cookie cutter.
7. place snowflakes on an ungreased cookie sheet, rerolling scraps and cutting them into additional snowflakes.
8. if dough becomes too soft, refrigerate for at least 15 minutes.
9. bake for 10-12 minutes or until puffed and set.
10. cool on baking sheet for 1 minute.
11. remove to a wire rack to cool completely.
12. GLAZE: in a bowl, mix 1 cup confectioners' sugar, milk and extract until smooth, spreading consistency.
13. spread 1 teaspoon glaze on each cookie; let dry.
14. PIPING: in a bowl, mix remaining 1 cup confectioners' sugar and 3 teaspoons water.
15. stir until smooth.
16. place in a pastry bag fitted with a small writing tip.
17. decorate snowflakes in various patterns.
18. sprinkle each with about 1/4 teaspoon of decorating sugar.
19. shake off excess sugar and let dry.