lumicero/recipes-ing2inst huggingface dataset:
Title: No Bake Chocolate Cookies
Ingredients:
- 750 rolled oats
- 500 sugar
- 75 milk
- 250 butter
- 2 margarine
- 2 vanilla essence
- 125 salt
- 125
- 1
Instructions:
1. Simmer sugar, milk, butter, cocoa and salt over a low heat until well blended, then add rolled oats, chopped nuts, coconuts and vanilla and remove from heat.
2. Beat mixture well until stiff, then drop in spoon-fuls onto greased baking sheet.
3. Leave until set.
Title: Easy Vanilla Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2 eggs
- 2/3 sugar
- 3/4 unsalted butter
- 2 pure vanilla extract
- 1/2 milk
Instructions:
1. Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
2. Whisk the flour, baking powder and salt together in a medium bowl.
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
4. While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
5. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
Title: Banana Butter Frosting
Ingredients:
- 1/2 banana
- 1/2 lemon juice
- 1/4 butter
- 3 1/2 confectioners' sugar
Instructions:
1. Mix together bananas and lemon juice.
2. Beat butter in mixing bowl until creamy.
3. Add sugar and bananas alternately, a small amount at a time.
4. Beat until frosting is light and fluffy.
Title: Apple-Cheese Danish "pie"
Ingredients:
- 7 apples
- 20 sugar
- 4 sugar substitute
- 1 cinnamon
- 1 raisins
- 3 low fat cottage cheese
- 1 egg
- 1 skim milk
- 1/2
Instructions:
1. Arrange crackers in an 8-inch nonstick cake pan, 6 in a circle and 1 in the center, they shouldn't be touching.
2. Stir apples, sugar, sugar substitute, cinnamon, and raisins together and spoon over crackers.
3. In blender, beat cottage cheese, egg, and milk smooth.
4. Pour over apples.
5. Bake in a preheated 350 oven 1 hour.
6. Serve warm or chilled.
Title: Zucchini Almond Cake
Ingredients:
- 3 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 4 eggs
- 3 sugar
- 1 1/4 zucchini
- 1 icing sugar
- 3 milk
- 1
- 1 1/2
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease well and flour 10" tube pan.
3. Sift together Flour,baking powder,baking soda,and salt.
4. In a large bowl, beat eggs until thick and light colored.
5. Gradually add sugar 1/4 cup at a time beating well after each addition.
6. Stir in oil and almond extract.
7. blend in dry ingredients, mixing until smooth.
8. Stir in zucchini and almonds.
9. pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
10. spread with almond glaze.
11. FOR GLAZE:.
12. stir together icing sugar,milk,and extract until smooth.
13. spread over top of cooled cake.
14. Let icing run down sides of cake.
15. Sprinkle top with toasted almonds.
Title: Graham Cracker Chocolate Eclairs
Ingredients:
- 2 French vanilla instant pudding
- 3 graham crackers
- 1 cocoa powder
- 1 confectioners' sugar
- 4 unsalted butter
- 1 1/2 corn syrup
- 2 vanilla extract
- 2 milk
- 1
- 3
Instructions:
1. Blend pudding mix with milk by beating with a mixer until thickened.
2. Fold in whipped topping until well blended and set aside.
3. Layer a 9x13" baking pan with one layer of graham crackers.
4. Spoon half of the pudding mixture onto the crackers.
5. Repeat by adding another layer of graham crackers and another layer of pudding.
6. Top with a final layer of graham crackers.
7. For the icing, sift the cocoa and confectioner's sugar until lumps are removed.
8. Place into a small saucepan and add the remaining icing ingredients.
9. Heat all ingredients and stir over moderate heat until dissolved and butter is melted.
10. Pour over graham cracker layer and spread to the sides to cover completely.
11. Refrigerate for 24 hours before serving.
Title: Peanut Butter Banana Cupcakes
Ingredients:
- 3 peanut butter
- 2 butter
- 3/4 brown sugar
- 2 eggs
- 1 1/2 bananas
- 1 1/2 vanilla
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 2/3 all-purpose flour
Instructions:
1. cream peanut butter, butter and brown sugar.
2. add eggs, one at a time and beat until fluffy.
3. add bananas, mix well.
4. add rest of ingredients in order, mixing well after each addition.
5. spoon into paper lined muffin tins.
6. bake in 350 degree oven 20 minutes.
7. cool before frosting if desired.
Title: Creamy Chocolate Frosting - Dairy Free
Ingredients:
- 1/2 confectioners' sugar
- 2 cocoa powder
- 1
- 1/3
Instructions:
1. cream margarine and sugar until fluffy.
2. Add egg yolk and beat, then beat in cocoa powder.
3. If frosting is too thick add a little warm water.
4. Makes enough to frost a 9 inch layer cake.
Title: Peanut Brittle Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/2 cinnamon
- 1/2 peanuts
- 1/2
Instructions:
1. melt.
2. 1/2 cup of chips.
3. and cool slightly
4. combine brown sugar ,butter ,2 Tablespoons of egg and vanilla.
5. beat until fluffy.
6. blend in melted chips.
7. sift in dry ingredients
8. pat dough onto 15x10 inch jelly roll.
9. or cookie sheet.
10. brush with rest of egg and sprinkle with chips peanuts if you choose and.
11. bake 325 for 20 minutes.
12. cool break into uneven pieces.
Title: Aepfelkratzet (Apple Scramble)
Ingredients:
- 2 flour
- 3 1/2 flour
- 4 eggs
- 1 1/2 milk
- 1/8 salt
- 3 sugar
- 7 apples
- butter
- sugar
Instructions:
1. Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough.
2. In a skillet, melt the butter and lightly saute the apples.
3. Pour the dough over the apples.
4. Cover skillet with a lid and bring to a simmer over medium-high heat. Once you see steam escaping the skillet, reduce heat to medium-low, and continue cooking for 10 minutes. Do not lift the lid during this time! Remove from heat and allow to stand with the lid on for 15 minutes before serving. This should be enough time to cook the dough.
5. Dust with sugar, and serve.
Title: Rosemary-Cheese Spritz Cookies
Ingredients:
- 1 unsalted butter
- 1 lemon zest
- 1 heavy cream
- 6 all-purpose flour
- 1 3/4 parmesan cheese
- 3/4 sugar
- 1/2 fresh rosemary leaves
- 1 fine salt
- 2 nutmeg
- 1
Instructions:
1. Bring all ingredients to room temperature.
2. Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
3. Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
4. Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
5. Preheat oven to 325 degrees F.
6. Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Title: Lazy Dazy Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sugar
- 1 molasses
- 1 corn syrup
- 2 flaked coconut
- 1 walnuts
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 powdered ginger
- 1/2 butter
- 1/4 milk
- 1/4
Instructions:
1. Preheat oven to 350 degrees F, prepare a 9" or 10" springform pan.
2. Combine all the cake ingredients in a large bowl, and mix on medium speed for 2 minutes.
3. Pour the batter into the prepared pan and bake for 30 to 35 minutes.
4. Prepare the frosting while the cake is baking.
5. Combine all the frosting ingredients in a large saucepan and cook over medium heat, stirring constantly until the butter is melted.
6. As soon as the cake comes out of the oven, pour the warm topping over the surface of the cake and spread evenly.
7. Broil the cake for 3-4 minutes or until the topping is lightly browned.
8. Remove the cake from the oven and allow it to cool. Remove the sides of the springform pan and slide the cake into a serving plate.
9. Enjoy!
Title: Easy Blueberry Dessert
Ingredients:
- 2 pecans
- 1 butter
- 1
- 3/4
Instructions:
1. Fill bottom of a 9x13 baking dish with blueberry pie filling.
2. sprinkle cake mix over the blueberry filling.
3. sprinkle chopped nuts over the cake mixture.
4. melt butter and pour it on top of the cake mixture.
5. bake @350 deg for 45 minutes.
6. serve with whip cream or vanilla ice cream.
Title: Cat's Tongues (Milano Cookies)
Ingredients:
- 1 butter
- 1 salt
- 1 egg
- 1 confectioners' sugar
- 1 3/4 vanilla extract
- 1 flour
- 2 dark chocolate
- 12 chocolate chips
Instructions:
1. Preheat oven to 400 degrees.
2. Cream butter and sugar until light and creamy. Add vanilla, salt, egg, egg yolk and flour to make a soft dough.
3. Spoon into a piping bag or a cookie press with a large star tip. On a greased cookie sheet, pipe 3-inch long cookies, leaving room to spread. Bake in a preheated oven, for 12 minutes. Allow to cool. Sandwich with melted chocolate.
Title: Maya's Brownies
Ingredients:
- 1/2 chocolate
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1/4 flour
- 1 vanilla
- 1 salt
- 1 walnuts
- pecans
Instructions:
1. Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended.
2. Remove from heat and whisk in the eggs individually. Add vanilla. Stir in sugar, flour, salt and walnuts. Mix until just combined.
3. Pour into a greased 8-inch baking pan. Bake at 325 degrees for about 30 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares.
4. Note: these brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.
Title: Chocolate Peanut Butter Ice Cream Torte
Ingredients:
- 1 1/4 peanuts
- 1/3 unsalted butter
- 1/4 peanut butter
- 3/4 honey
- 1/4 corn syrup
- 1/4 bittersweet chocolate
- 2 chocolate ice cream
- 8
Instructions:
1. Place crumbs and peanuts in a food processor and whirl until finely ground. Pour into a medium bowl and stir in butter until blended. Press onto bottom of a 9–inch (23 cm) springform pan. Refrigerate until ready to use.
2. Place whipping cream, peanut butter, honey and chocolate in a medium saucepan over medium heat. Stir until mixture is hot and smooth. Set aside to cool slightly and thicken.
3. Let ice cream stand on counter for about 10 minutes to soften slightly. Spoon onto crust, smoothing the surface. Garnish outside edge of torte with peanut butter cups if using. Cover loosely with plastic wrap and return to freezer for at least 1 hour to firm.
4. Remove from freezer about 10 minutes before serving. Drizzle with chocolate peanut butter sauce (warm in microwave to thin slightly if it's been refrigerated) or spoon on side. Slice torte into wedges. Any extra sauce can be refrigerated up to a week.
5. Prep time: 15 minutes.
6. Cook time: 3 minutes.
7. Freezing time: 1 hour.
Title: Rhubarb and Sticky Ginger Crumble
Ingredients:
- 2 1/4 rhubarb
- 2/3 brown sugar
- 1 orange, juice and zest of
- 1 flour
- 1/2 butter
- 1/2 rolled oats
- 2 fresh ginger
Instructions:
1. Preheat your oven to 350°F Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish or individual dishes and spread out evenly across the bottom.
2. To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs. Stir in the oats, the rest of the sugar and the ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar and ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumble over the rhubarb and bake in the preheated oven for 40 to 45 minutes or until the rhubarb is bubbling up and crumble is golden.
Title: Vegan Choc Chip Blondies
Ingredients:
- 3 firm silken tofu
- 1/4 milk
- 1/3 brown sugar
- 1/2 sugar
- 1/2 vanilla extract
- 1 flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/2 chocolate chips
- 3/4
Instructions:
1. Puree the tofu, non-dairy milk and oil until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugars and vanilla.
2. Sift in flour, baking soda, baking powder and salt.
3. Use a spatula to mix batter until smooth. Fold in chocolate chips.
4. Transfer to an 8X8 greased baking pan and smooth out the top.
5. Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
6. Remove from the oven and let the brownies cool for at least 30 minutes before slicing and serving.
7. Enjoy.
Title: Fried Peaches With Honey, Cinnamon, Pistachio and Breadcrumbs
Ingredients:
- 2 honey
- 3 cinnamon
- 1 sour cream
- 4 pistachios
- 2 olive oil
- 1 rum
- 1
- 3
Instructions:
1. Wash peaches, cut them in halves and remove the stone.
2. Take a dry frying pan heat the hone, add cinnamon and rum and put peaches on it. Fry 8-10 minutes.
3. Peaches will soften, honey will reduce and become like syrup. Turn peaches from time to time to cover them with syrup.
4. In other pan first fry grounded pistachio.
5. Remove it and add olive oil and brown some breadcrumbs. When finish, add some cinnamon.
6. Serve half peach on a plate, pour over some syrup and add some breadcrumbs mixed with pistachio and cinnamon and put it into the stone hole. Put a spoon of sour cream on the side. Serve warm.
Title: Peach Chiffon Cups
Ingredients:
- 1 pineapple tidbits
- 1 vanilla yogurt
- 1 miniature marshmallow
- 1 Cool Whip
- 1
Instructions:
1. In a mixing bowl, add peach pie filling, pineapple, yogurt, marshmallows, and Cool whip; stir gently to combine.
2. Spoon mixture into custard cups, ramekins.
3. or dessert bowls.
4. Refrigerate for 1 to 2 hours before serving.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 peanut butter
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 baking soda
- 1 egg
- 1 vanilla
- 1 1/4 all-purpose flour
Instructions:
1. In a large bowl beat peanut butter and butter w/electric mixer on medium for 30 seconds.
2. Add sugars, sods, and 1/4 tsp salt.
3. Beat until combines.
4. Beat in egg and vanilla until combined.
5. Beat in as much of the flour as you can.
6. Stir in any remaining flour.
7. Cover and chill dough about 1 hour or until easy to handle.
8. Preheat oven to 375.
9. Shape dough into 1 inch balls.
10. Place balls 2 inches apart on ungreased cookie sheet.
11. Flatten balls by making crisscross marks w/a fork, dipping fork in suarg before flattening.
12. Bake in preheated oven for 8 minutes or until edges are lighly browned.
13. Transfer cookies to wire racks and let cool.
Title: Cookout Dessert
Ingredients:
- 1 banana
- 2 chocolate chips
- 3 -4 wine
- 1/4
Instructions:
1. All ingredients are approximate. I usually just measure with my eyes or hands it always comes out just great.
2. fold up the edges of the tin foil squares.
3. cut bananas in half lengthwise and place on tinfoil a couple inches apart.
4. crush cookies and spread between the bananas.
5. spread dollops of the jam over the cookie crumbs.
6. sprinkle with chocolate chips and then juice (or wine for the adult version) just to moisten the mixture.
7. fold over the tinfoil and seal to make little pouches. place along the edge of your cook fire turning occasionally for about 15-30 minutes.
8. I usually place these in the fire as I am serving supper and then they are ready when we are done eating supper.
9. open the packets carefully to avoid steam burns and eat straight from the packets.
Title: Cherry Angel Cream Cake
Ingredients:
- 1 sweetened condensed milk
- 1 cold water
- 1 vanilla instant pudding mix
- 1 cherry pie filling
- 1
- 2
Instructions:
1. Cut cake into 1/4 inches slices; arrange half the slices on bottom of 13 x 9 inch baking dish.
2. In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
3. Chill 5 minutes Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling.
4. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
Title: Santa's Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 1 vanilla
- 2 eggs
- 3 baking mix
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1 salt
- 1
Instructions:
1. Preheat oven to 350ºF & grease or spray a large cookie sheet.
2. Mix sugar & butter till light & fluffy. Add vanilla & eggs, beat until smooth. Stir in baking mix, spices & salt till combined.
3. Turn dough onto baking sheet and pat into a 10-inch by 3-inch rectangle.
4. Bake for 25 minutes or until a tester comes out clean. Remove from oven and let cool for 10 minutes.
5. Cut into 3/4-inch slices & place cut side up on cookie sheet. Bake for 10 minutes. Turn each piece over & bake 10 minutes more. Remove from oven & sheet & cool on a rack.
6. In a small saucepan, heat chocolate chips over low heat, stirring constantly, until fully melted. (could do this in the microwave).
7. Spread chocolate on 1 side of cooled biscotti or dip to coat 1/2 of length.
Title: Snickery Springform Cookie
Ingredients:
- 5 unsalted butter
- 3 shortening
- 2 coconut oil
- 1/3 jaggery
- 2 brown sugar
- 1 powdered sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1/3 baking soda
- 1/4 salt
- 1 granulated sugar
- 1
Instructions:
1. Cream butter, shortening, coconut oil, jaggery, powdered sugar, egg and vanilla until well combined.
2. Sift in flours, cocoa, baking soda and salt, mixing until incorporated.
3. Fold in Snickers.
4. Spread evenly in a greased and parchment-lined 9” spring-form pan and freeze for at least 30 minutes.
5. Heat the oven to 350°F.
6. Sprinkle the top of the cookie with granulated sugar,.
7. Bake for 45-50 minutes.
8. Cool completely in the pan.
Title: Raspberry Dream Cake
Ingredients:
- 1 frozen raspberries in light syrup
- 1 eggs
- 4 vanilla instant pudding mix
- 1/2 confectioners' sugar
- 1 butter
- 2 margarine
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and flour a 12 cup Bundt pan, 10" tube pan or 2 -9" cake pans.
3. Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make 1/2 cup.
4. Reserve 2 tablespoons of the.
5. raspberries for the frosting.
6. Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,.
7. and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes.
8. Pour into pan(s) and bake 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9" layers, or until cake tester comes out clean.
9. Let stand 15 minutes before removing from pan.
10. Cool completely.
11. Meanwhile, make the frosting, creaming the butter with the confectionary sugar.
12. Beat in raspberries and almond extract.
13. Frost cooled cake.
Title: Red Dress Vanilla Rose Pound Cake
Ingredients:
- 1 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1/2 kosher salt
- 2 butter
- 1/2 sugar
- 1/2 eggs
- 1 milk
- 2 fresh lemon juice
- 1/2 lemons, rind of
- 1
- 2
Instructions:
1. Preheat the oven to 350 °F.
2. Butter a loaf pan (8.5" x 4.5" x 2.5"), sides as well as the bottom.
3. Then coat the sides and bottom of the loaf pan with the bread crumbs. Set aside.
4. Sift together the flour, baking soda, and baking powder, then stir in the tea and salt, mix well. Set aside.
5. In a mixing bowl, beat the butter until smooth. Next add in the sugar slowly and mixing until smooth and light in texture. Then add the eggs, one at a time, mixing well after each addition. Set aside the batter.
6. And in a cup stir together milk, lemon juice, and lemon rind.
7. Separate the dry ingredient mixture and the milk mixture into three portions each.
8. Now mix the dry ingredients and the milk mixture to the batter, alternating the dry ingredients and the milk mixture, making sure the batter is combined before adding the next.
9. Pour the batter into the loaf pan and bake for about 50 minutes or until a skewer inserted in the middle comes out clean.
10. Cool before unmolding the cake. Unmold by inverting the pan onto a cutting board. Slice and serve by itself or with ice cream.
Title: Sally Ann Cookies
Ingredients:
- 8 salted butter
- 3/4 sugar
- 2 3/4 flour
- 1/2 molasses
- 1/4 baking soda
- 1 ground ginger
- 1 nutmeg
- 1/4 ground cloves
- 1/4 granulated sugar
- 1/2 gelatin powder
- 1 1/4 water
- 1 - 1 1/4 confectioners' sugar
- 2 vanilla extract
- 3/4
Instructions:
1. For the cookies: Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on high speed until creamy. Reduce the speed to low, then add the flour, molasses, coffee, baking soda, ginger, nutmeg and cloves, beating until well blended. Cover the bowl with plastic wrap and freeze for about 1 hour, or until firm.
2. Lightly flour the work surface. Divide the dough in half. Shape each portion into a 12-inch-long log. Wrap each log in plastic wrap and freeze for at least 4 hours or up to overnight, until quite firm.
3. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
4. Cut the logs of dough crosswise into 1/4-inch-thick slices. Arrange the slices 1 1/2 inches apart on the baking sheets. Bake 1 sheet at a time for 15 to 20 minutes, until the cookies are set and the edges are lightly browned. Transfer the sheet to a wire rack to cool for 1 minute, then transfer the cookies to the wire rack to cool completely. Repeat with the remaining dough.
5. Meanwhile, make the icing: Whisk together the granulated sugar and gelatin in a medium saucepan, then add the water, stirring to incorporate. Bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
6. Place the confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. With the motor on low speed, gradually add the sugar-gelatin mixture until blended, then increase the speed to high and beat for about 10 minutes, until the icing is smooth and has an easily spreadable consistency. Add the vanilla extract and beat just to combine. Cover the bowl with plastic wrap until ready to use.
7. Use a small spatula or offset knife to spread a generous amount of the icing on each cookie. Decorate with multicolored sprinkles, if desired, while the icing is still wet. Let the icing set, for about 1 hour, before serving or storing.
Title: Blueberry Cloud
Ingredients:
- 1 1/2 walnuts
- 1 1/2 flour
- 3/4 butter
- 2 blueberries
- 1 sugar
- 1/2 water
- 1/4 cornstarch
- 12 Cool Whip
- 8 cream cheese
- 1 sugar
Instructions:
1. For crust, mix chopped walnuts, flour and butter together and press into a 13x9 pan. Bake at 350 degrees for 20 minutes and let cool completely.
2. While the crust is baking, make the blueberry toppping. In a medium saucepan on medium heat cook blueberries, sugar and water until the berries are soft(about 15 minutes for fresh berries and 10 minutes for frozen). Mix the cornstarch with 3 Tablespoons of water in small bowl to dissolve and slowly mix into berry mixture. Stir constantly while cooking until it thickens. Then cool completely.
3. While these cool, make your filling. Beat creamcheese and suger until fluffy. Then stir in Cool Whip. Mix well.
4. Spread filling over cooled crust and add cooled berry topping. Cover and refrigerate for at least 1 hour.
5. Preparation time includes cooling in refrigerater.