lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Shortbread Cookies
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1 all-purpose flour
- 2
- 1 3/4
Instructions:
1. Beat butter in a mixing bowl at medium speed of an electric mixer gradually adding powdered sugar, beating well.
2. Add orange rind and concentrate.
3. Stir in flour.
4. Press dough into a lightly greased 15- by 10- by 1-inch jellyroll pan; prick all over with a fork.
5. Cut into 1-1/2-inch diamonds.
6. Place a sliced almond in center of each diamond.
7. Bake at 300 degrees F. for 30 minutes or until done.
8. Recut diamonds while warm.
9. Let cool in pan on a wire rack.
Title: Strawberry Yogurt Trifle
Ingredients:
- 5 vanilla yogurt
- 8 fresh strawberries
- 1 flaked coconut
- 3
- 1
Instructions:
1. Place cakes cubes in a 2-quart bowl.
2. Combine the yogurt and 3/4 cup whipped topping; spoon over the cake.
3. Top with strawberries and remaining whipped topping.
4. Sprinkle with coconut.
Title: Lemon Cream Pie
Ingredients:
- 1 prepared graham cracker crust
- 6 eggs
- 3/4 - 1 sugar
- 2 -3 lemon zest
- 3/4 fresh lemon juice
- 1/2 butter
- 1
Instructions:
1. In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.
2. Add in lemon juice and butter and cook the mixture over medium heat whisking constantly until thickened, about 7-9 minutes (do not let the mixture come to a boil).
3. Pour the lemon curd through a fine mesh strainer into a glass bowl; cover the surface with plastic wrap and refrigerate for a minimum of 4 hours until it is cold and thick (can be made up to 2 days in advance).
4. In a medium size bowl using an electric mixer whip the cream until soft peaks form.
5. Gently fold the whipping cream into the lemon curd, then transfer into the prepared pie shell.
6. Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minimum of at least 6 hours or overnight).
Title: Rice Custard
Ingredients:
- 5 eggs
- 1 sugar
- 4 skim milk
- 2 vanilla
- 3 cooked rice
- 1/2 ground cinnamon
Instructions:
1. Scald milk, then remove from heat.
2. Combine eggs abd sugar in seperate bowl.
3. Stir in scalded milk, vanilla and cinnamon.
4. Add rice and stir well.
5. Pour into 2 quart bking dish and set dish in a pan of hot water that is 1 inch deep.
6. Bake at 350F for 45-50 minutes.
Title: Mystery Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3/4 mayonnaise
- 2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 1/2 ground ginger
- 3 eggs
- 1 carrots
- 2 pecans
- 3/4 walnuts
Instructions:
1. Heat oven to 350 degrees. Grease bottoms and sides of 2 round cake pans, 8 or 9 inch, with shortening; lightly flour.
2. Beat all ingredients except carrots and pecans in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes.
3. Stir in carrots and pecans.
4. Pour into prepared pans.
5. Bake 9 inch pans for 30-35 minutes, 8 inch pans for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
6. Fill layers and frost top with Cream Cheese Frosting (recipe follows).
7. Store covered in refrigerator.
8. Cream Cheese Frosting : 1/4 cup margarine or butter, softened, 8 ounces cream cheese, 3 to 31/2 cups powdered sugar, 1 teaspoon vanilla, dash of salt. Beat butter and cream cheese until smooth. Gradually stir in powdered sugar, vanilla, and salt until smooth and spreadable.
Title: Jilldo's Peanut Butter Truffle Cookies
Ingredients:
- 1 peanut butter
- 1 light brown sugar
- 1 egg
- 1 baking soda
- 1/2
Instructions:
1. Preheat oven to 350°.
2. In small bowl, with wooden spoon, combine all ingredients except chips until blended.
3. Stir in chocolate chips just until combined.
4. On ungreased cookie sheet, using slightly rounded teaspoonfuls, drop dough 2-inches apart. (Do Not Flatten).
5. Bake 9 minutes or until cookies are puffed and golden.
6. (Cookies will be very soft).
7. On wire rack, place baking sheets and let stand 5 minutes.
8. Remove cookies from sheets and cool completely before serving.
Title: Gluten Free Apple and Cinnamon Muffins
Ingredients:
- 2 self-rising flour
- 1 gluten free baking powder
- 2 eggs
- 125 butter
- 2 ground cinnamon
- 1 caster sugar
- 2 vanilla essence
- 1/2 milk
- 3 apples
- 1/4 apples
- 1/4 butter
- raw sugar
- ground cinnamon
Instructions:
1. Preheat oven at 170-180 c.
2. Beat butter and sugar together until light in colour and combined well.
3. Add one egg at a time and beat until combined.
4. Fold through baking powder.
5. Add vanilla essence and cinnamon, mix through.
6. Add half a cup of flour and a dash of milk each time and fold through until combined.
7. Fold through the apples and place into muffin pans baking for 40 mins depending on oven.
8. For topping melt butter and mix in sugar and cinnamon in a bowl.
9. Dip cooling muffins into mixture and leave to set.
10. Enjoy xoxo.
Title: Golden Vanilla Wacky Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/2 salt
- 1 vanilla extract
- 1/2 white vinegar
- 1
Instructions:
1. Preheat oven to 350°; spray an 8-inch square metal baking pan with nonstick cooking spray.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add in milk, oil, and vanilla to the flour mixture and stir until just blended.
4. Whisk in vinegar until just blended.
5. Immediately pour batter into pan.
6. Bake for 25-30 minutes or until a pick comes out clean.
7. Let cool completely in pan on a wire rack.
8. Can eat as is, or dust with powdered sugar or top with frosting.
Title: Green Tea Cake
Ingredients:
- 2 flour
- 1 sugar
- 3/4 baking powder
- 1/2 salt
- 2 skim milk powder
- 1/4 water
- 1/2
- 1 1/4
Instructions:
1. Mix together all ingredients.
2. Add in water slowly.
3. Pour into a 9 inch pan.
4. Bake at 350 for 30 minute.
Title: Wanda's Pumpkin Pie from Chatelaine Magazine
Ingredients:
- 2 eggs
- 5 brown sugar
- 1/2 granulated sugar
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 ginger
- 1/2 clove
- 1/2 salt
- 1/2 pumpkin puree
- 28 milk
- 1 1/4 granulated sugar
- 1 vanilla
- 1/2
- 2
- 1/2
Instructions:
1. Position rack on bottom shelf in oven. Preheat oven to 350F (180C). Remove store-bought frozen pie shells from freezer and place on a baking sheet. Thaw at room temperature about 10 minutes. Or place homemade shells on a baking sheet.
2. Meanwhile, in a large bowl, whisk eggs. Whisk in brown and granulated sugars, cinnamon, nutmeg, ginger, cloves and salt. Whisk in pumpkin until blended, then whisk in milk and 1 cup (250 mL) whipping cream until thoroughly mixed. Pour into pie shells, then smooth tops. Bake on bottom rack of preheated 350F (180C) oven until filling is just set in centre when jiggled, 55 to 60 minutes. Remove from oven to a rack. Let stand 10 minutes before serving. Delicious warm or at room temperature. If making ahead, leave on racks until cooled to room temperature, about 1 hour. Then loosely cover with plastic wrap and refrigerate. Pies will keep well overnight.
3. For topping, just before serving, pour 1/2 cup (125 mL) whipping cream into a medium-size bowl. Add 2 tbsp (30 mL) sugar and vanilla. Using an electric mixer on high speed, beat until soft peaks form when beaters are lifted. Spoon dollops of cream over pie. Top with pieces of peanut brittle or crushed gingersnap cookies.
Title: Yule Log
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 flour
- 1 butter
- 3/4 confectioners' sugar
- 1 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat oven to 425 degrees.
2. Grease and line with wax paper a shallow 9x12 inch jelly roll or baking pan.
3. Combine eggs and sugar in a large mixing bowl and whisk until thick and pale.
4. Sift the flour and cocoa together three times, and fold gently into the egg mixture.
5. Pour batter into the pan and bake for 7 to 10 minutes.
6. Meanwhile, lay a sheet of waxed paper on a flat surface and sprinkle with confectioners' sugar.
7. When the center of of the cake feels firm, turn out onto the paper, trim edges, lay a second sheet of paper on top, and roll up firmly.
8. Chill in refrigerator.
9. To make a filling: combine butter, sugar, and vanilla in a mixing bowl and cream.
10. When the cake is cold, unroll gently and spread half the filling on the inside and roll up again.
11. Add cocoa to the remaining filling and frost the cake.
12. Take a fork to make bark in frosting by running the tines down the log.
13. Decorate as desired and chill until serving.
14. Note: Make this Yule Log no earlier than the day before serving. It does not keep well. (My experience is it doesn't keep well because it gets eaten, but that's not what the author meant). Decorate log with green and red frosting and with holly leaves.
Title: Mexican Chocolate Pots De Creme
Ingredients:
- 1 heavy whipping cream
- 1 ground cinnamon
- 1 cayenne pepper
- 1 bittersweet chocolate
- 1/4
- 2
- 6
- 2
Instructions:
1. Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liquer.
2. Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
3. In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine mesh sieve into a bowl and let cool at room temperature 15 minutes.
4. Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9-by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de creme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.
Title: Ask for Seconds Oatmeal Cake
Ingredients:
- 1/2 margarine
- 1 oats
- 1 1/4 boiling water
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 1/2 flour
- 1/2 salt
- 1 baking soda
- 1 baking powder
- 1/2 nutmeg
- 1 cinnamon
- 1/4 margarine
- 2 margarine
- 1/2 sugar
- 1 angel flake coconut
- 1/2 canned milk
- 1/2 vanilla
- 3/4 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Place the margarine, oats, and water in a bowl. Stir just until mixed, set aside for 20 minutes.
3. Combine the sugars, eggs, and remaining ingredients.
4. Mix thoroughly with the oat mixture.
5. Pour into a 13x9x2 baking pan.
6. Bake for 30 to 40 minutes.
7. While cake is baking, Mix together frosting ingredients.
8. When cake is done, take out of oven, spread frosting over top and broil until frosting boils.
9. Let cool and enjoy!
Title: Chocolate Panna Cotta With Ammaretto Whipped Cream
Ingredients:
- 2 granulated sugar
- 1 vanilla extract
- 1 unflavored gelatin
- 1 eggs
- 4 bittersweet chocolate chips
- 1 heavy cream
- 1/4 confectioners' sugar
- 1 amaretto liqueur
- 1
Instructions:
1. Preheat the oven to 350*F. Butter a 2-quart casserole dish.
2. In a small saucepan, combine the 1 1/2 cups of milk, granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
3. In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold milk and let it dissolve for 2 minutes.
4. Combine the cold milk and gelatin with the hot milk and sugar.
5. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.).
6. When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs.
7. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
8. Meanwhile, melt the chocolate over simmering water in a double boiler.
9. When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
10. Pour the mixture into the prepared dish.
11. Sprinkle the top with almonds.
12. Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish.
13. Place both pans in the oven and bake until the sides are firm and the center just jiggles slightly, about 1 hour.
14. Remove from the oven and let cool for 30 minutes.
15. Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer.
16. Add the confectioners' sugar and almond liqueur and whip to combine.
17. Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.
Title: Creamiest Chocolate Mousse
Ingredients:
- 7 bittersweet chocolate
- 7 sugar
- 2 salt
- 1 heavy cream
- 7
- 1 1/4
- 1
Instructions:
1. Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
2. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
3. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
4. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
Title: Puffs
Ingredients:
- 2 flour
- 1/2 sugar
- 2 baking powder
- 1/2 salt
- 3/4 milk
- 1/4 egg
- 1
Instructions:
1. Sift dry ingredients together.
2. Stir in milk, oil, and egg.
3. With a fork beat ingredients until smooth.
4. Drop by teaspoons into hot oil heated to 375 degrees Fahreneheit.
5. Fry until golden brown.
6. Drain on paper towels.
7. These can be rolled in powdered sugar, cinnamon sugar, or eaten plain.
8. Can be served hot or cold.
Title: Gingered Rhubarb
Ingredients:
- 1 1/2 rhubarb
- 1/4 sugar
- 1 crystallized ginger
- 2/3 ground nutmeg
- 1/4
Instructions:
1. Heat rhubarb, orange juice and rind, sugar and 3 tablespoons crystallized ginger to boiling in medium saucepan.
2. Reduce heat and simmer, covered, stirring often, until rhubarb is thick, 10-15 minutes.
3. Cool; refrigerate, covered, until cold.
4. Serve rhubarb in bowls; sprinkle with remaining ginger and nutmeg.
Title: Layered Lemon or Chocolate Lush (Aka Luscious Lemon Layers)
Ingredients:
- 1 flour
- 1/2 butter
- 1/2 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 lemon pudding mix
- 1 sugar
- 1/2 water
- 2 1/4
- 2
Instructions:
1. Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
2. Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
3. Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
4. Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
5. Chill.
Title: Chocolate Snowtops
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1 1/2 butter
- 6 sugar
- 1 vanilla extract
- 1 1/2 eggs
- 2 powdered sugar
Instructions:
1. Combine flour, baking powder and salt; set aside.
2. Over hot (not boiling) water, melt 1 cup chocolate chips, stirring until smooth.
3. (or melt in the microwave) Beat butter and sugar until creamy.
4. Add melted chocolate and vanilla.
5. Beat in eggs.
6. Gradually beat in flour mixture.
7. Stir in remaining 1/2 cup chocolate chips.
8. Wrap dough in plastic wrap; chill until firm.
9. Preheat oven to 350 degrees.
10. Shape dough into 1" balls; roll in powdered sugar.
11. Place on ungreased cookie sheet.
12. Bake 10-12 minutes, until tops appear cracked.
13. Let stand 5 minutes on cookie sheet.
14. Remove and cool completely.
Title: Sugarless Flourless Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 Splenda granular
- 1 vanilla
- 1 egg
- 1 baking soda
Instructions:
1. Preheat oven 350ºF.
2. Mix peanut butter and Splenda together.
3. Add vanilla and egg.
4. Add baking soda.
5. Roll into 1" balls 1" apart on ungreased baking sheet.
6. Crosshatch with fork.
7. Bake 8 minutes until light brown.
Title: Black Tie Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 ground cinnamon
- 1/4 butter
- 1/3 sugar
- 1 eggs
- 2 vanilla
- 2 milk
- 1 1/2 ganache
- 3/4
- 1/3
- 1
Instructions:
1. Line twenty 2-1/2-inch muffin cups with foil bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed after each addition until well combined.
3. Spoon batter into prepared muffin cups, filling each nearly two-thirds full. Bake in a 350 degree F oven for 15 to 18 minutes or until a toothpick inserted near the centers comes out clean. Cool in muffin cups on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
4. Place cupcakes 2 inches apart on wire racks set over waxed paper. Spread a scant 1 teaspoon of the preserves over each cupcake.
5. Slowly drizzle a small amount of the Chocolate Ganache over each cupcake, allowing it to spread and cover the preserves and entire surface of the cupcake. If necessary, spread ganache gently so it covers the preserves completely. Let stand for 20 minutes.
6. To decorate, fill a decorating bag fitted with a small round tip with Decorating Icing (or, place icing in a resealable plastic bag and snip a small piece off one corner to use as a piping bag). Pipe on a tuxedo (vest, bow tie and buttons) on nine of the cupcakes. Pipe on a dress (necklace, buttons and corsage) on remaining cupcakes. Use small decorative candies to detail the buttons or necklace. Makes 20 cupcakes.
7. Chocolate Ganache: In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Chop 7 ounces semisweet chocolate, bittersweet chocolate or milk chocolate. Add to hot cream (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand at room temperature until completely cool but still drizzling consistency before drizzling over the cupcakes. Makes about 1 cup.
8. Decorating Icing: In a medium bowl, combine 1-1/2 cups powdered sugar and enough milk (4 to 7 teaspoons) to make of piping consistency. If desired, stir in a few drops of food coloring. Makes about 1/3 cup.
Title: Aunt Tammy's Butterscotch Apple Crisp
Ingredients:
- 5 granny smith apples
- 1 light brown sugar
- 1/4 all-purpose flour
- 1/4 cinnamon
- 1/2 allspice
- 1/4 lemon
- 1 unsalted butter
- 3 all-purpose flour
- 3/4 light brown sugar
- 1/4 quick oats
- 1/2 salt
- 1 butter
- 1/2 pecans
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Butter 2 quart baking dish.
2. Filling: Toss apples, butterscotch chips, flour cinnamon, allspice and lemon juice together. Add to buttered baking dish and dot with butter.
3. Topping: Combine flour, sugar, oats and salt. Blend butter into mix until it forms pea sized lumps. Stir in pecans and sprinkle over filling.
4. Bake about 45 minutes.
Title: Rich Italian Cookies
Ingredients:
- 3 eggs
- 3/4 butter
- 2 1/2 - 3 flour
- 1 sugar
- 1 baking powder
- 1 1/2 vanilla
Instructions:
1. Preheat oven to 350 degrees F.
2. In medium bowl, whisk eggs with melted butter until well blended.
3. In large bowl stir together flour, sugar and baking powder, make a well in the center of the dry ingredients, add the egg mixture and then vanilla. Mix until shiny, about 2 minutes. Cover bowl with waxed paper and let the dough stand at room temperature for 20 minutes. When rolling out this dough, don’t be afraid to add flour. It will not make the dough tough.
4. Roll out dough to 3/8inch thick and cut into shapes with cookie cutter. Place on prepared cookie sheet (parchment paper or silicone baking sheet). Bake 12 minutes. Let cookies completely cool before icing. Makes approximately 3 dozen 2 inch cookies.
Title: Amazing Peanut Butter Chocolate Cups
Ingredients:
- 1/4 unsalted dry roasted peanuts
- 1/4 sugar
- 1 all-purpose flour
- 1/4 salt
- 1/4 unsalted butter
- 6 vanilla extract
- 3 bittersweet chocolate
- 1 peanut butter
- 3/4 cream cheese
- 6 icing sugar
- 1 1/3 vanilla
- 1/2
- 2/3
- 2 1/2
- 1 1/3
- 1
Instructions:
1. To prepare crust (first 8 ingredeints), pulse peanuts in food processor with sugar, flour, cocoa and salt (to prevent peanuts from becoming peanut butter). Add butter and pulse in until even crumbly texture. Add egg yolks and vanilla and pulse just until dough comes together. Wrap in a disc and chill for 30 minutes.
2. Press dough into greased muffin tins.
3. Preheat oven to 350°F Dock tart shells by marking with a fork and bake for 12 to 15 until centre of shell is dry. Allow cool.
4. For ganache(ingredients 9 & 10), heat whipping cream to just below a simmer and pour over chopped chocolate. Let sit for 1 minute. Stir until evenly blended then spoon into prepared shells, reserving ¼ cup ganache for garnish.
5. For filling(last 6 ingredients), beat peanut butter with cream cheese until smooth. Stir in icing sugar until smooth. Add condensed milk. Whip whipping cream with vanilla to soft peaks. Fold into peanut butter mixture. Spoon or pipe into tart shells.
6. To garnish, drizzle with remaining ganache (if has cooled and set while preparing filling, melt in microwave for 15 seconds). Chill until ready to serve.
7. Yield: 1 dozen cups.
Title: Just Like Lofthouse Easy Pink Sugar Cookie Frosting - Copycat
Ingredients:
- 2 1/2 powdered sugar
- 1/4 butter
- 1/4 salt
- 1 vanilla
- 3 milk
- 5 half-and-half cream
Instructions:
1. Directions are simple-- using a handheld mixer and a small bowl or a food processor with a smaller bowl-- beat all ingredients until well mixed.
2. Start slow or you will be covered with powdered sugar. :).
3. The consistency should not be too firm, but also not runny. It should hesitatingly drip/plop from your spatula if you scoop up a dollop and hold it over the bowl.
4. Use an extra tablespoon of cream, or of powdered sugar to regulate the thickness.
5. It is best to ice the cooled cookies with the frosting right after you make it, as it will almost be perfectly smooth when it sets.
6. Know that if you put it in the fridge it will firm up to almost twice as hard as it is right after you mix it, and when it is cold you can use the mixer on it again to "fluff it up" for other applications like cupcakes.
7. It makes about a cup and a half of frosting.
Title: Baked Bananas
Ingredients:
- 6 bananas
- 1/3 butter
- 1 sugar
- 2 cinnamon
- milk
- ice cream
Instructions:
1. Preheat oven to 375.
2. Cut the bananas in halves. Butter a baking dish thoroughly, and place the bananas flat in them. Sprinkle the sugar mixed with the cinnamon over the bananas, and don’t move them.
3. Pour the milk over the banans until they are all covered , cut butter into little cubes and scattered all over the bananas, cover with foil.
4. Place baking dish on a edged baking sheet in case millk cooks over, bake with foil on for the first five minutes, then uncover and let the cook until brown on top.
5. This dessert can be served hot or cool with vanilla cream on the side, or on it's own.