lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Poppy-Seed Pound Cake (Lighten-Up Recipe)
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2/3 granulated sugar
- 1/3 poppy seed
- 3 orange zest
- 1 low-fat milk
- 2 low-fat milk
- 3/4 confectioners' sugar
- 2 orange zest
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
3. Combine flour, baking powder, soda and salt; reserve.
4. On medium speed beat granulated sugar, oil and egg whites until blended. On low, beat in poppy seeds, 1 1/2 t zest and flour mixture.
5. Beat in 3/4 c milk until smooth.
6. Pour batter into pan.
7. Bake 50 minutes or until toothpick inserted into center comes out clean.
8. Cool 10 minutes. Remove from pan; cool completely on rack.
9. Whisk confectioners' sugar with remaining 2 t of milk and 1/2 t zest; pour over cake.
10. Garnish with orange zest strips, if desired.
Title: Cherry Cherry Trifle
Ingredients:
- 1 eggs
- 3 water
- 1/3 cherry pie filling
- 1 1/2 French vanilla instant pudding
- 2 milk
- 1 ground nutmeg
- 2 vanilla extract
- 4 confectioners' sugar
- 1 1/2 Cool Whip
- 1
- 2
- 1
Instructions:
1. Prepare cake as per package directions in a 9x13 pan.
2. Bake in a 9x13 inch pan.
3. Break the cooled cake into small pieces and set aside.
4. Mix the two cans of pie filling and cherries together in a medium bowl and set aside.
5. Prepare pudding mix/milk according to package directions.
6. Stir in nutmeg and let set up in the fridge for 15 minutes.
7. Prepare whipped cream: Beat chilled cream until stiff.
8. Add vanilla and sugar and mix well.
9. First layer:Sprinkle the bottom of a 3 quart clear glass bowl with half of the cake pieces.
10. Second layer: Spread cake with half of the pudding.
11. Third layer: Spoon half of the cherries on the pudding.
12. Fouth layer: spread half of the whipped cream on the cherries.
13. Repeat.
14. Sprinkle top whipped cream layer with a sprinkling of nutmeg.
Title: Blueberry Buckle Sheetcake
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 2 eggs
- 1 milk
- 4 flour
- 4 baking powder
- 1 salt
- 1 nutmeg
- 1/2 clove
- 4 blueberries
- 1 sugar
- 2/3 flour
- 1 cinnamon
- 1/2 butter
Instructions:
1. In large mixing bowl, cream together sugar and shortening, then blend in eggs.
2. Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth.
3. Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!)
4. Spread batter into a greased and floured 9" x 13" pan.
5. For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon.
6. Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter.
7. Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm.
Title: Sugarless Brownies
Ingredients:
- 1/2 unsalted butter
- 2 vanilla
- 3 eggs
- 1 all-purpose flour
- 2 pecans
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, melt butter and chocolate on low heat. Thoroughly stir in brown rice syrup and remove from heat. Blend in eggs one at a time and add vanilla. Stir in flour and pecans or walnuts.
3. Spread in a greased 8x8 inch baking pan. Bake for 30 minutes, or until a knife comes out clean. Cool and cut into squares.
Title: Fluffy Creamy Cream Cheese Frosting (Lower Fat/Cal)
Ingredients:
- 2 Splenda granular
- 2/3 - 3/4 powdered sugar
- 2 1/2 - 3 butter
- 2 -3 vanilla extract
- 2 skim milk
- 2
Instructions:
1. Cream butter and cream cheese.
2. Add Splenda then slowly add 21/2C powdered sugar. Beat until combined.
3. Add vanilla and milk one tbsp at a time, beating on high until fluffy and glossy. Add more sugar/milk as needed until desired taste and consistency is reached.
4. Frost your goodies generously!
Title: Individual Chocolate Soufflé Cakes (For Two)
Ingredients:
- 4 1/2 granulated sugar
- 1 flour
- 1 1/2 nonfat milk
- 2 vanilla extract
- 1/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°.
2. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
3. Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat.
4. Cook 2 minutes, stirring until smooth.
5. Spoon chocolate mixture into a medium bowl; cool 4 minutes.
6. Stir in vanilla.
7. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form.
8. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat).
9. Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
10. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level.
11. Place dishes on a baking sheet; bake for 15 minutes or until puffy and set.
12. Sprinkle each soufflé with 1/2 teaspoon powdered sugar.
13. Serve immediately.
Title: Biscochitos
Ingredients:
- 1 milk
- 8 flour
- 2 sugar
- 2 baking powder
- 6 salt
- 1/2 eggs
- 4
- 2
Instructions:
1. Mix flour, lard, sugar, baking powder, anise and salt.
2. Add eggs and mix.
3. Add milk and mix.
4. Roll out on floured surface to 1/4 inch thick and cut with cookie cutters.
5. Place on ungreased cookie sheet and bake 15 minutes at 400 degrees (depending on oven).
6. Makes approximately 5 dozen cookies.
Title: White Chocolate Macadamia Nut Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 coconut flakes
- 1 egg
- 1 milk
- 1 vanilla
- 1 1/2 flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 8
- 1
Instructions:
1. Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk, and vanilla; mix well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt.
3. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.
4. Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator.
5. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes.
6. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked.
7. When cooled, the cookies will be soft and chewy.
Title: Fresh Peaches in Sauternes Soak With Angelica and Lavender
Ingredients:
- 8 angelica leaves
- 8 sweet dessert wine
- 8 creme fraiche
- 375
Instructions:
1. Arrange the peach slices into the bottom of a large serving dish. Sprinkle over the lavender heads and then add the angelica leaves.
2. Pour over enough dessert wine to cover the peaches. Turn the peach slices over a couple of times to coat them in the liquid, then cover the dish and chill the mixture in the fridge for at least four hours, or preferably overnight.
3. To serve, spoon a portion of peaches in Sauternes into each of six serving bowls. Serve with a dollop of crème fraîche.
Title: Pizzelles
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 6 eggs
- 3 1/2 flour
- 4 baking powder
- 2 salt
- 1 vanilla
- 1
Instructions:
1. Melt the butter and cool slightly.
2. Beat eggs and sugar till smooth.
3. Add the cooled butter.
4. Add anise flavoring.
5. Add the rest of ingredients and mix well.
6. Heat the pizzelle iron and place a rounded spoonful of dough in the center of design.
7. Dough will be slightly soft.
8. Press handles of iron together for just a short time till the pizzelle is done.
9. These freeze well.
10. When ready to serve, sift confectioners sugar over them.
11. I don't know the exact yield, but this makes a lot of them; I'm just guessing.
Title: Graham Cracker Applesauce Pudding
Ingredients:
- 2 1/2 applesauce
- 1 vanilla
- 2 eggs
- 3/4 heavy cream
- 2 1/2 graham cracker crumbs
- 1/4 butter
Instructions:
1. Combine applesauce, vanilla, eggs and heavy cream. Mix well.
2. Combine graham cracker crumbs and butter and add one cup of crumbs to the applesauce mixture.
3. Pour the applesauce mixture into a greased 8 x 10-inch pan and top with remaining crumbs. Bake in a moderate oven for 30 minutes.
Title: Lemon Poppy Seed Tart
Ingredients:
- 2/3 nonfat milk
- 2 poppy seeds
- 1 vanilla
- 1 lemons, zest of
- 3/4 cake flour
- 2 sugar
- 1 1/3 baking powder
- 1 lemon juice
- 1 raspberries
- 1/4 kiwi fruits
- 1/2 papaya
- 2 lemon zest
- rose extract
- lemon leaves
Instructions:
1. Combine nonfat milk and poppy seeds in a bowl.
2. Let stand about 15 minutes.
3. Stir in pear puree, egg white, vanilla and lemon zest.
4. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl.
5. Stir nonfat milk mixture just until blended.
6. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray.
7. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center.
8. Let cool in pan 5 minutes.
9. Loosen edges and turn out onto wire rack with wax paper underneath.
10. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan.
11. Heat to boiling.
12. Simmer about 1 minute or until syrup is clear.
13. Brush syrup over top and sides of cake while cake is still warm.
14. Place cake on serving platter.
15. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake.
16. Garnish center with lemon rose and several lemon leaves, if available.
Title: New York Cheesecake With Raspberry and Peach Sauces
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/2 butter
- 1/2 sugar
- 40 cream cheese
- 1 3/4 sugar
- 3 all-purpose flour
- 2 lemon zest
- 1/4 lemon peel
- 5 vanilla extract
- 2 eggs
- 1/4 heavy cream
- 3/4 sour cream
- 10 frozen raspberries in light syrup
- 2 cornstarch
- 1/4 sugar
- 1 kiwi fruit
- 1/4 fresh raspberry
Instructions:
1. Preheat oven to 375° F. Make crust: in medium bowl, using a fork, toss crumbs with butter and sugar until moistened. Use a little more butter if necessary to obtain the right consistency. Transfer mixture in a well-greased 10-inch springform pan and evenly press mixture with fingers over the bottom and up sides of pan. Bake for 5 minutes. Cool on wire rack.
2. Increase oven temperature to 450° F. Make filling: In large bowl of electric mixer at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until well blended. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream.
3. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250° F. Bake 70 minutes longer or until center is set but not firm. Remove to rack. Cool two hours. Move to refrigerator overnight.
4. Optional topping:
5. With back of spoon, spread sour cream evenly over top of cake within ½ inch of edge. Set cake aside. In food processor, puree raspberries with their syrup; pour through sieve placed over medium-sized saucepan. Discard seeds. Mix cornstarch with puree until blended. Bring to boiling, stirring constantly; simmer 1 minute or until sauce is thickened and clear.
6. Pour raspberry sauce into small bowl. In clean food processor, puree peach slices with ¼ cup sugar until blended; pour into small bowl; set aside. Remove sides of springform pan, place cake on serving dish. Spoon raspberry sauce over sour cream, covering half the surface. Spread peach puree on the other half.
7. Arrange kiwifruit and peach slices along the line where the raspberry sauce meets the peach puree. Add whole raspberries as desired. Cut cake into wedges to serve. Pass remaining raspberry sauce and peach puree.
Title: Our Favorite Pie Crust Recipe-How to Make a Tender Pie Crust
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1 dry non-fat buttermilk
- 1/4 salt
- 1/4 baking powder
- 1/4 butter
- 1/4 white vinegar
- 1 cold water
- 3 -5
Instructions:
1. For a flaky, tender crust (as opposed to one that’s harder, mealy, and more cookie-like), the following works well.
2. Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
3. Cut in half of the fat, working the mixture until it’s mealy and crumbly.
4. Place the reserved flour on your work surface, and coat the remaining fat with the flour.
5. Use a rolling pin or the heel of your hand to flatten the fat till it’s about 1/2-inch thick.
6. Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till it’s evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
7. Sprinkle the liquid(s) over the dough while tossing with a fork.
8. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
9. Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
10. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
11. Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
12. (If it isn’t holding together well, sprinkle it lightly with a couple of teaspoons of water.
13. Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.).
14. When you’re "ready to roll," remove the dough from the fridge.
15. If the dough is made with all lard and/or vegetable shortening, you’ll be able to work with it directly from the refrigerator.
16. A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it’s refrigerated.
17. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
18. Roll the dough to the size needed (about 13 inches for a 9-inch pie).
19. Fill and bake as directed in your recipe.
20. Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.
Title: Strawberry Puff Cakes
Ingredients:
- 1 puff pastry
- 2 confectioners' sugar
- 2 strawberries
- 2 sugar
- 1/4 sugar
- 1
- 2
Instructions:
1. Heat oven to 400°. Lay dough on work surface. Cut two 4-inch diameter circles or heart shapes, using cookie cutters or doing it free-hand (which makes it nicer, in my opinion!). Place on a cookie sheet. Press 1 teaspoons confectioners' sugar through fine sieve over pastry.
2. Bake until well browned and sugar is somewhat caramelized, about 15 minutes. can be baked several hours ahead and kept at room temperature, uncovered.
3. Toss strawberries and 2 T. sugar in a medium bowl. Refrigerate up to 3 hours.
4. To serve: drain strawberries. Toss strawberries with whipped cream and liqueur, if using. Split puff cakes horizontally. With your fingers, remove some of the excess layers in the center of each half. Fill base with strawberries, dividing evenly (good time to give yourself more than your husband!). Cover with pastry top. Sieve remaining confectioners' sugar over each and serve immediately.
Title: Carrot Cake With Cream Cheese Icing
Ingredients:
- 1 1/2 - 2 white sugar
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1 eggs
- 4 pure vanilla extract
- 1 salt
- 1 carrots
- 3
Instructions:
1. Mix the sugar, flour, baking soda and cinnamon.
2. Beat the oil, eggs, vanilla and salt together until they are well blended.
3. Combine the dry ingredients, oil and egg mixture and grated carrots just until they are mixed.
4. Pour the batter into two 10" round pans greased with butter.
5. Bake in 325 oven for one hour.
6. Remove it from the oven, let cool and remove from the pans.
7. Cream Cheese Icing.
8. 1 large pkg. Of cream cheese at room temperature.
9. 1/2 cups sweet butter at room temperature.
10. 3 1/2 cups icing sugar
11. 1 tsp pure vanilla.
12. 1 tbsp orange juice.
13. Mix all the ingredients and ice the cake, using some icing between the two layers.
14. Garnish the cake with cinnamon and walnut halves.
Title: Cake Mix Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 water
- 1/4 eggs
- 3
- 2
Instructions:
1. Turn oven on to 350°F.
2. Wash your hands.
3. Dump all ingredients into a bowl.
4. Get mixer out and mix it until it is mixed up good. It will look kinda grainy, but feel oily.
5. If you haven't washed your hands yet, now would be a good time to do it.
6. After it is mixed up good,grab enough out to make about a 1 inch ball in your hand and roll it around in your hand like you did with Play-Doh when you were a kid.
7. Place the balls about 2 inches apart on an ungreased cookie sheet.
8. Get a fork and use the tines to make a criss cross pattern on each ball by gently pressing down on the ball 2 times. Once for each direction.
9. Place in oven and bake for 8~12 minutes.
10. Remember that the shorter the baking time, the softer the cookie. 8 minutes would be the minimum though (unless you have a one of those fancy convection ovens).
Title: Cream of Coconut Cake
Ingredients:
- 1 eggs
- 3 cream of coconut
- 1/4 sour cream
- 1 cream cheese
- 8 vanilla extract
- 8 milk
- 1 powdered sugar
- 2 flaked coconut
- 4
- 2
Instructions:
1. Preheat oven to 350. Grease and flour 9x13-inch pan.
2. Combine cake mix, eggs, oil, cream of coconut, and sour cream; mix well for 4 minutes. Pour batter into prepared pan.
3. Bake for 35-40 minutes. Let cake cool.
4. For frosting: Combine cream cheese, vanilla, milk and powdered sugar. Mix until smooth and spread over cooled cake. Sprinkle with flaked coconut.
Title: MOST ALLTIME FAVORITE! Italian Cream Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 2 sugar
- 5 eggs
- 1 buttermilk
- 1 vanilla extract
- 1 sweetened flaked coconut
- 1/2 pecans
- 1 coconut
- 4 cream cheese
- 1 butter
- 2 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350-degrees Fahrenheit.
2. Grease and lightly flour three (9") round cake pans. Set aside.
3. In a bowl, sift flour and soda together and set aside.
4. Beat butter and shortening with sugar at medium speed with an electric mixer for approximately 5 minutes, or until fluffy. Add egg yolks one at a time, beating well after each addition. With the mixer on medium speed, add flour and buttermilk alternately, beginning and ending with buttermilk. Add vanilla, coconut, and pecans, and stir well to incorporate.
5. In a separate bowl with clean beaters, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter, just until blended. Pour batter into prepared pans.
6. Bake for 25 minutes. Test for doneness by touching the top of cake with your finger. Cake is done if it bounces back up. Cool layers on wire racks sprayed with cooking spray to prevent sticking.
7. When cake has cooled completely. spread frosting between layers and on sides and top of cake. Garnish with pecans or coconut, if desired.
8. ITALIAN CREAM FROSTING:
9. Beat cream cheese and butter at high speed with an electric mixer until fluffy. Reduce speed to medium and add sugar, vanilla and coconut extracts. Beat well until frosting is smooth.
Title: Chocolate Dipped Neapolitan Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 shortening
- 6
- 4 1/2
- 1/2
- 1 1/2
Instructions:
1. Line a 9x5x3 inches loaf pan with waxed paper; set aside.
2. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
3. Divide dough into thirds. Add peppermint extract and red food coloring to one portion and mix well; spread evenly into prepared pan.
4. Spread one plain layer evenly over first layer.
5. To last portion add chocolate syrup; spread over second layer.
6. Cover with foil; chill for 4 hours or overnight.
7. Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4 in slices.
8. Place 2 inches apart on ungreased baking sheets.
9. Bake at 350 for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
10. In a microwave, melt chocolate chips and shortening; stir until blended and smooth.
11. Dip one end of each cookie into chocolate. Place on wire racks until set.
Title: Delicious and Easy Blueberry Squares!
Ingredients:
- 250 Philadelphia Cream Cheese
- 1 1/2 Cool Whip
- 1/2 sugar
- 1 lemon juice
- 1 vanilla
- 3 blueberries
Instructions:
1. Mix well cream cheese, dream whip, sugar lemon juice and vanilla together.
2. Add blueberries and stir lightly.
3. cover the bottom of the 9X9 inch pan with whole graham wafers.
4. Add 1/2 of the blueberry mixture.
5. Cover with whole graham wafers again.
6. Add the rest of the blueberry mixture.
7. You can top with a little bit of crushed graham wafers.
8. Refrigerate for an hour or two, it's even better the morning after.
Title: King Arthur Flour's Recipe for Shortbread
Ingredients:
- 1 salted butter
- 1 confectioners' sugar
- 2 vanilla extract
- 1/4 all-purpose flour
- 2
Instructions:
1. Preheat the oven to 300°F Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
2. In a medium-sized bowl, beat together the butter, sugar, vanilla and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
3. Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
4. Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.
5. Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
6. Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface.
7. Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.
8. Serve as is, or decorate. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts;.
9. Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.
Title: Fresh Raspberry Buttercream Frosting
Ingredients:
- 12 raspberries
- 1/2 unsalted butter
- 3 1/2 - 4 1/2 powdered sugar
- 1 sea salt
- 1/2 fresh lemon juice
- 1 -2 milk
Instructions:
1. Put the raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they break down into a sauce. Pour the sauce through a fine mesh strainer to take out the seeds and then put the seedless sauce back in the pot and simmer until it reduces to a 1/4 cup of very concentrated raspberry sauce. Set aside to cool.
2. When the raspberry flavoring is room temperature, cream the butter in the bowl of a standing mixer using a paddle attachment. Then add about 2 cups of powdered sugar, the raspberry sauce, 1/2 teaspoon of fresh lemon juice and a pinch of sea salt. Process until smooth. Add another 1 1/2 cups of powdered sugar and continue to mix until it is spreading consistency adding milk if needed to make it less stiff.
3. I adapted my frosting to make it vegan because my daughter is allergic to dairy. So I used expeller pressed coconut oil in place of the butter. I had to melt it slightly to remove the lumps as they wouldn't creamt together. It still came together very well. If the temperature was above 75 or so, the frosting might melt if using coconut oil. I also used coconut milk to thin in and it left tiny white lumps due to the acidity of the lemon juice. It would have worked better to use rice milk or even just water, probably.