lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Cheese Ball
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1/4 vanilla extract
- 3/4 confectioners' sugar
- 2 brown sugar
- 3/4 pecans
- 3/4 graham crackers
- 1 chocolate graham crackers
Instructions:
1. In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.
2. Gradually add sugars; beat just until combined.
3. Stir in chocolate chips.
4. Cover and refrigerate for 2 hours.
5. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
6. Just before serving, roll cheese ball in pecans.
7. Serve with graham crackers.
Title: Ganache
Ingredients:
- 10
- 1/2
Instructions:
1. Microwave chocolate and whipping cream in medium glass bowl at High for 1 minute until melted and smooth, Stirring once. (I used a double boiler its just the same).
2. Let cool. If you need to refrigerate dont let it set too much, otherwise you'll have a huge piece of solid chocolate.
3. Frosts the top and sides of double layer cake.
Title: Apple Upside Down Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 pecans
- 1/2 green apples
- 3 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 2 flour
- 2 1/2 baking powder
- 2 apple pie spice
- 1 cinnamon
- 1/2 salt
- 1/2 milk
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
2. Melt 1/2 cup butter in a saucepan on medium heat. Add brown sugar and whipping cream; stirring constantly for 2-3 minutes until sugar is dissolved. Be careful not to boil. Add pecans (if desired) and apples and cook until apples soften, about 2-3 minutes.
3. Pour in bundt pan.
4. Cream 1/2 cup butter and sugar at medium speed with a mixer. Add eggs one at a time, mixing after each. Add vanilla; beat well. Combine flour and the next 4 ingredients; stir well. Add flour mixture to creamed mixture alternately with milk; start and end with flour mixture; mix well after each addition.
5. Spoon batter evenly over apples.
6. Bake for 30-35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5-10 minutes; invert cake onto a serving plate.
Title: Raspberry Streusel Bars
Ingredients:
- 1 1/4 quick oats
- 1 1/4 all-purpose flour
- 1/2 brown sugar
- 1 baking powder
- 1/4 salt
- 7/8 margarine
- 1 white chocolate chips
- 3/4
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Combine oats, flour brown sugar, baking powder and salt in large bowl.
3. Stir in margarine until mixture is crumbly (reserve 1 cup crumb mixture onto bottom of an 8" square pan). Bake 10 minutes.
4. Spread raspberry fruit evenly over baked crust within 1/4 inch of edges.
5. Sprinkle with 1/2 cup white chocolate chips.
6. Combine reserved crumb mixture with remaining 1/4 cup white chocolate chips and almonds.
7. Sprinkle over fruit mixture, pressing lightly into fruit.
8. Bake 30 to 35 minutes or until golden brown.
9. Cool completely on wire rack.
10. Cut into squares and serve.
Title: Olive-Oil Cake With Candied Orange
Ingredients:
- 1 sugar
- 3/4 orange blossom honey
- 3 green cardamom pods
- 1 orange
- 1/2 olive oil
- 1 all-purpose flour
- 1/2 semolina flour
- 1 1/2 baking powder
- 1 ground cardamom
- 1/2 kosher salt
- 1/4 baking soda
- 1/2 sugar
- 3 eggs
- 2/3 yogurt
- 1 1/2 orange zest
- 1 vanilla extract
- pistachios
Instructions:
1. Line a baking sheet with parchment paper. Bring sugar, honey, cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices. Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 3 1/4cups, about 40 minutes. Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds. Strain syrup. DO AHEAD Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.
2. Preheat oven to 350°. Brush pan with oil. Whisk both flours and next 4 ingredients in a medium bowl. Using an electric mixer, beat 1/4 cup sugar and 1/2 cup oil in a large bowl for 1 minute. Beat in yolks, then flour mixture. Beat in yogurt, zest, and vanilla. Using clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend in 2 additions. Transfer to prepared pan; smooth top.
3. Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Arrange candied orange slices over. Sprinkle pistachios over. Cut into wedges and serve drizzled with more syrup.
Title: Sugar-Free Any Bean Pudding
Ingredients:
- 1 canned pinto beans
- 1/3 vanilla
- 3/4 ground cinnamon
- 1/3 ground nutmeg
- 1 baking powder
- 1 Splenda sugar substitute
- 1/2 sugar-free maple syrup
- 1/2 walnuts
- 1 1/4
- 2
- 1/2
Instructions:
1. Preheat oven to 375.
2. Beat or blend egg whites, sucralose and pancake syrup.
3. Add in yogurt, spices, baking and protein powder, and finally beans. Beat or blend until beans are pureed and all the ingredients are well mixed.
4. Spray a 9-inch casserole or baking pan with cooking spray. Pour bean mixture into pan.
5. Bake at 375 for 20 minutes.
6. Lower heat to 350. Remove pan and sprinkle top with chopped walnuts. Return pan to oven and bake for an additional 25 minutes, or until an inserted knife comes out clean.
Title: Cookies and Mint Cups
Ingredients:
- 12 butter
- 21 margarine
- 3 marshmallow creme
- 1 milk
- 1/2
- 1
- 2 -3
- 1
Instructions:
1. Place foil baking cups in a muffin pan; set aside.
2. Crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping. Combine cookie crumbs with melted margarine. Press one rounded tablespoon crumb mixture into bottom of each foil baking cup.
3. Combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl. Gently stir in whipped topping. Spoon about 1/4 cup mixture evenly into each baking cup. Freeze until serving time. For freezer storage, cover with foil.
4. Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.
Title: Apple Oatmeal Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 1 1/2
Instructions:
1. Preheat oven to 375.
2. Cream butter & sugars together.
3. Mix in egg and vanilla.
4. In a separate bowl mix together dry ingredients.
5. Add dry ingredients to wet ingredients, stir until combined well.
6. Form into large balls (slightly larger than walnut-sized) and place about 1 in apart onto ungreased cookie sheet.
7. Bake for about 12-15 minutes.
Title: Cinnamon-Merlot Roasted Pears
Ingredients:
- 6 bosc pears
- 1 cherry juice
- 1 cinnamon sticks
- 2 sugar
- 1/4 salt
- 1/8 mascarpone cheese
- 1/2
Instructions:
1. Preheat oven to 375°F Peel pears, leaving stems intact. Cut a thin slice from the bottom of each pear and insert an apple corer; twist and pull to remove cores.
2. Combine Merlot, cherry juice, and cinnamon sticks in an 8x8x2-inch baking dish. Add pears. Bake for 45 to 60 minutes or until pears are tender, spooning liquid over pears every 15 minutes.
3. Reduce oven temperature to 200°F Remove pears from baking dish. Pour liquid into a saucepan; stir in sugar and salt.
4. Gently boil liquid for 10-12 minutes or until reduced to a syrup. Return pears to baking dish and keep warm in oven until ready to serve.
5. To serve 12, cut each pear in half; to serve 24, cut each pear into quarters. Drizzle syrup over pears; dollop with mascarpone cheese.
Title: Nestle Crunch Snowball Cookies
Ingredients:
- 1 1/2 butter
- 3/4 powdered sugar
- 1/2 salt
- 1 vanilla extract
- 3 flour
- 5 powdered sugar
- 1/4
Instructions:
1. Heat oven to 375*F.
2. Cream together the butter, 3/4 cup of the powdered sugar, and the salt until fluffy; blend in the vanilla.
3. Gradually beat in the flour, blending just until combined; stir in the Crunch bits.
4. Shape dough into 1 1/4" balls; place 1" apart on ungreased cookie sheets.
5. Bake 10-12 minutes, or until cookies are set and bottoms are lightly browned.
6. Sift the 1/4 cup powdered sugar over the hot cookies; cool on baking sheets 10 minutes.
7. Carefully transfer cookies to wire racks and cool completely.
8. Dust with additional powdered sugar, if desired. Store in airtight containers.
Title: Sunflower Centerpiece
Ingredients:
- 1 chocolate chips
- 1
- 1/2
- 15
Instructions:
1. Make a chocolate layer cake from your favorite mix or recipe. Use 8" round pans.
2. Place one layer of cooled chocolate cake in center of 16" pizza pan or platter. You can freeze the other layer for a future use.
3. Frost with 1 can of chocolate icing.
4. Arrange chocolate chips on top only of cake to resemble sunflower seeds.
5. Unwrap Boston Creme cakes and arrange around chocolate cake.
6. Note: Preparation time does not include making and baking a layer cake.
Title: Apricot Biscotti
Ingredients:
- 1 1/2 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1/4 eggs
- 4 orange zest
- 1 vanilla
- 1 water
- 1
Instructions:
1. Chop the apricots.
2. Sift flour, sugar, baking soda, and salt into a medium bowl.
3. In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
4. Fold in apricots.
5. In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
6. Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
7. With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
8. Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.
Title: Chunky Apple Cake With Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 ground cinnamon
- 4 granny smith apples
- 1 3/4 walnuts
- 12
Instructions:
1. Stir together first 4 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients; add to butter mixture stirring until blended.
3. Stir in apple slices and 1 cup walnuts.
4. Spread into a greased 13 x 9 pan.
5. Bake @ 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
6. Cool completely in pan on wire rack.
7. Spread with cream cheese frosting and sprinkle with walnuts.
Title: Fat Free Pumpkin Pudding
Ingredients:
- 1 pumpkin
- 1 sugar-free vanilla pudding mix
- 1 pumpkin pie spice
- 1 water
Instructions:
1. Mix the water and pudding mix together until there are no more lumps.
2. Bring to a slow boil in a saucepan.
3. Stir frequently.
4. Remove from heat and fold in pumpkin and spices.
5. Pour into 8 small serving cups.
6. Refrigerate 2 hours until firm.
7. Top with fat free whipped topping to serve.
8. I tried something a little new based on some suggestions in the comments. This year I used butterscotch pudding (fat free, sugar free instant) and did half water and half light eggnog! Whipped those together REALLY well before folding in the pumpkin. It added about 16 calories a serving, but was WAY creamier and just delicious!
Title: Georgia Special Cake
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 4 applesauce
- 1/2 fat-free cool whip
- 1 sugar-free instant vanilla pudding mix
- 1 crushed pineapple
- 1
Instructions:
1. Heat oven according to box.
2. In a bowl, combine cake mix, mandarin oranges, eggs and apple sauce.
3. Grease a 9x13 pan and pour mix into it.
4. Bake according to box.
5. For the frosting, combine cool whip, pudding and pineapple; frost once cake has cooled.
6. Best served cold and must be kept refrigerated.
Title: Jan Hagels ( Holland Cookies)
Ingredients:
- 2 plain flour
- 1/8 salt
- 1 butter
- 1 brown sugar
- 1 vanilla essence
- 1 white sugar
- 1 cinnamon
- 1/4
- 1/2
- 3/4
Instructions:
1. Sift together flour, and salt in small bowl. Set aside.
2. In a mixer bowl; beat butter on medium speed for 30 seconds, then add brown sugar and vanilla essence; beat until fluffy.
3. Add egg yolk and beat just until combined.
4. Stir flour mixture into brown sugar/butter mixture with a spoon, mix well.
5. Pat this batter evenly in an ungreased 15"x10"x1" baking pan and brush top of dough with beaten egg white.
6. Combine white sugar and cinnamon; sprinkle evenly over egg white. Sprinkle almonds over all.
7. Bake in a 350 degrees F. oven for 15-18 minutes.
8. Cut into 1 1/2 " diamonds while still warm. Cool in pan. Carefully remove with spatula.
Title: Diamonds In The Mine
Ingredients:
- 2 cooking apples
- 5 caster sugar
- 2 water
- 10 butter
- 2 maple syrup
- 2
- 1/4
Instructions:
1. Peel, core, slice and cook the apples with the water.
2. Add sugar and purée by putting through a sieve.
3. Put into a serving dish.
4. When cold cover with whipped cream.
5. Melt butter and syrup and stir in the cornflakes.
6. Scatter over the cream and chill well.
Title: Homemade Cake Mix With Variations
Ingredients:
- 3 1/3 shortening
- 5 double-acting baking powder
- 7 2/3 granulated sugar
- 3 salt
- 11 all-purpose flour
Instructions:
1. Place shortening in a large bowl; Cream 1/2 minute with mixer at medium speed;
2. Scrape sides and bottom of bowl; cream another 1/2 minute at same speed.
3. Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.
4. In separate bowl sift together 3 times flour, baking powder, salt, and 3-2/3 cups of sugar; sift last time into a clean bowl.
5. Add 2 cups of sifted ingredients to shortening-sugar.
6. Blend 1/2 minute at medium speed.
7. Turn mixture into dry ingredients; blend until it looks like cornmeal, be sure all ingredients are well blended.
8. TO STORE MIX: Measure mix into 6 equal parts; Spoon it lightly into measuring cup; Each part should be 3-1/2 cups; Place each part into a quart glass jar or zip-lock bags; Cover and store in a cool, dark place; When stored properly, mix stays fresh for up to a month; For longer shelf-life, store in the freezer.
9. Each cake mix serving will make the following size of cake: 1 square cake 8x8x2 inches; 2 round layer cake pans - 8 inches; 1 loaf cake - 10x6-1/2x2 inches; 1 sheet cake - 12x8x1 inches.
10. TO MAKE YELLOW CAKE WITH CAKE MIX: Use 3-1/2 Cup cake mix, 1 teaspoon vanilla, 2 medium eggs, and 3/4 cup milk; Place mix into a bowl; Make a well in center of mix; Add eggs, vanilla and all the milk to the mixture; Beat mixture 1 minute with electric mixer at low speed, scraping sides of bowl; Beat 2 minutes longer at same speed; Batter should be smooth and free of lumps; Pour into desired pans and bake in a 350 degree F oven for 30 - 40 minutes; Cake is done when it springs back up when pressed lightly in center.
11. VARATIONS:
12. WHITE CAKE: Use 3 medium egg whites instead of whole eggs.
13. SPICE CAKE: Add to the mix for cake: 1 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon cloves.
14. ORANGE CAKE: Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.
15. CHOCOLATE CAKE: Add 2 extra tablespoons of milk; Stir liquid ingredients into mix until just blended; Add 2 squares of melted chocolate and blend into mixture; Continue mixing batter as directed.
Title: Healthier Oatmeal Cookies
Ingredients:
- 2 quick oats
- 1/2 whole wheat flour
- 1/2 baking soda
- 1/2 salt
- 1/4 light margarine
- 1 ground flax seeds
- 1/4 water
- 1/4 brown sugar
- 4 Sweet 'n Low
- 1/2 vanilla
- 1 egg
- 1/3 raisins
- 1
Instructions:
1. preheat 375°F.
2. mix water, flax, margarine, sugar, sweet n low, egg, and vanilla.
3. I just dump all dry stuff on top, mix it on top and then stir into the wet. (most recipes say mix dry in another bowl first. I like less bowls to clean.).
4. once wet and dry are mixed, add raisins and choc. chips.
5. drop by heaping tablespoon full onto cookie sheet. they don't really melt and flatten as they cook. Soo, you need to moosh with spoon or fork to about 1/3 inch.
6. bake 7? minutes.
7. let cool
8. then freeze
9. enjoy when ever the cookie monster in you hits.
Title: Ho Ho Bars
Ingredients:
- 3/4 sugar
- 1/2 margarine
- 2/3 shortening
- 2/3 evaporated milk
- 2 vanilla extract
- 1 salt
- 1
Instructions:
1. Prepare cake mix as directed on box. Pour batter into a greased 11x17 cake pan and bake 12-15 minutes at 350°F Cool.
2. Combine sugar, margarine, shortening, millk, vanilla, and salt. Beat until fluffy (10-15 minutes). Spread over cooked cake.
3. Melt frosting in microwave for 20 seconds to soften. Spread frosting over white cream layer.
Title: Easy Fruit Cocktail Pudding
Ingredients:
- 1 pineapple tidbits
- 1 lemon juice
- 7 instant vanilla pudding
- 2 banana
- 1
Instructions:
1. Put fruit cocktail, pineapple with the juices into a bowl.
2. Add lemon juice.
3. Empty vanilla pudding into bowl.
4. Stir and add sliced banana.
Title: Butterscotch and Pumpkin Pudding
Ingredients:
- 1 sugar-free instant butterscotch pudding mix
- 1 1/2 low-fat milk
- 1 canned pumpkin
- 1 cinnamon
- 1/2 nutmeg
- 1 vanilla
Instructions:
1. Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
2. Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.
Title: Marilyn Monroe Doll Cake
Ingredients:
- 2
- 24
- 35
Instructions:
1. Bake two 16-ounce cake recipes in a Wilton doll cake pan.
2. Remove the cakes from the pan and slice the cake into three equal layers.
3. Stack the cakes with buttercream between each layer.
4. Crumb coat the entire cake and place into the fridge for 30 minutes.
5. Add a second coat of buttercream.
6. Roll out white fondant into a long strip.
7. Fold the fondant back and forth to create a ruffle.
8. Cut away the excess fondant.
9. Apply the fondant to the bottom of the cake.
10. Cut a hole in the middle of the cake.
11. Insert the barbie doll into the middle of the cake.
12. Add fondant to the waist of the doll.
13. Cut out the dress pattern.
14. Add texture to the fondant panel with veining sculpting tools.
15. Add the panel to the bottom of the cake at a 45-degree angle.
16. Enhance the texture on the fondant.
17. Repeat the processes around the cake.
18. Roll white fondant out thin and cut out into a trapezoid shape.
19. Add texture to the fondant with fondant tools.
20. Apply the fondant to the doll's waist.
21. Cut out two long triangles and add veining texture to them.
22. Apply the triangles to the top of the trapezoid shape.
23. Scatter white gumballs all the way around the cake.
24. Scatter candy covered chocolate around the cake.
Title: Raspberry and Chambord Cream Parfait
Ingredients:
- 2 1/2 fresh raspberries
- 1/2 frozen raspberries
- 1 sugar
- 1 vanilla bean
- 1 cornstarch
- 1 lemon zest
- 1 icing sugar
- 1 -2 Chambord raspberry liquor
- 1/2 sour cream
- 12 raspberries
- of fresh mint
Instructions:
1. COMPOTE:
2. In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
3. CHAMBORD CREAM:
4. Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
5. Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
6. ASSEMBLY:
7. Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
8. Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
9. Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.
Title: Lemon Currant Biscuits
Ingredients:
- 4 butter
- 6 sugar
- 8 flour
- 1 egg
- 2 currants
- 1 baking powder
- 1 lemon, rind of
- 1/2 cinnamon
Instructions:
1. Cream butter and sugar.
2. Add egg and mix well.
3. Add grated lemon rind and dry ingredients.
4. Add currants.
5. Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
6. Press balls lightly with fork.
7. (dip fork in flour and shake off excess).
8. Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.
Title: Crispy Low Fat Peanut Butterscotch Pie
Ingredients:
- 1/4 peanut butter
- 1 honey
- 1 1/2 sugar-free fat-free butterscotch pudding
- 1 nonfat milk
- 2
- 1
Instructions:
1. Mix the peanut butter and honey together in a medium sized bowl. Microwave for 30 seconds on high until melted. Mix well.
2. Add the cereal and coat well. Pat it into an 8 inch round cake pan or pie pan.
3. Mix the pudding and the skim milk for 2 minutes. (Or do what the package says.).
4. Fold in the whipped topping.
5. Put the butterscotch mixture on top of the crust.
6. Freeze.
7. Let it sit out for 10 or so minutes before you cut it.
8. Top with extra whipped topping if desired.
Title: Layered Strawberry Dessert
Ingredients:
- 1 frozen sliced strawberries
- 7 plain nonfat yogurt
- 1 low-fat granola
- 1
Instructions:
1. Thaw the frozen strawberries for 10 minutes.
2. Cut the Angel food cake into 1/2 inch cubes and mix them with the yogurt in a large bowl.
3. Slice the strawberries in thin slices.
4. Take a large bowl or serving pan and layer the cake mixture, then the strawberries.
5. Continue this process until the cake mixture is deplenished.
6. Place a final layer of strawberries.
7. Cover the top layer with the whipped topping and sprinkle granola to your liking.
Title: Peppermint Pinwheel Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 1/4 cream cheese
- 3 powdered sugar
- 2 milk
- 1
- 1/8
Instructions:
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating unil light and fluffy. Add egg and vanilla, beating until blended, scaping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12x8 inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 12x4 inch rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350 degrees. Cut ends off each dough log, and discard. Cut dough into 1/4 inch thick pieces, and place on parchment paper lined baking sheets.
6. Bake at 350 degrees for 6-7 minutes or until puffed and set; cool cookies on baking sheets for 5 minutes. Remove to wire racks and cool completely (about 30 minutes).
7. Make the frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.
8. To assemble: Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small holw. Pipe about 2 teaspoons frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Title: Jelly or Jello Icing
Ingredients:
- 1 1/2 icing sugar
- 1 Jello gelatin
- 2 milk
Instructions:
1. Place all ingredients in a bowl.
2. Mix till well combined.
3. Add more milk if need be.
4. Makes enough to ice 20 cup cakes.