xiaoxl/recipe_data huggingface dataset:
Nut Milk Rice Pudding


Ingredients:
water, rice, sea salt, vanilla extract, nutmeg, milk

Directions:
Preheat your oven to 350'F.  I used my toaster oven.  It works perfect for these small items.  Roast for about 8 minutes, but keep an eye on them, they roast quite fast.  Remove when done and cool on a heat proof dish or plate.
In a medium saucepan bring the water and salt to a boil.  Add the jasmine rice and stir for about 60 seconds.  Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
Once again this depends on your stove.  The best way to tell if its ready is to check and see if all the liquid is absorbed.  If it is, chances are its ready.
If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice.  This should be thickened up as well.
Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
Remove from heat, cool slightly and spoon into dessert bowls.  Garnish with you strawberries, nuts and mint if using.
You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
Bon Appetit!
Cocoa Rice Krispies Treats With Peanut Butter Topping


Ingredients:
butter, margarine, mini marshmallows

Directions:
Melt the butter and marshmallows in the microwave on high for about 2 minutes (stir after one minute].
Add Rice Krispies.
Stir until ingredients are combined.
Spread in an 8 by 8 square pan that has been greased with butter.
I put margarine on my hands to make the spreading part easier.
Melt peanut butter chips in the microwave.
Spread on top of bars.
Macadamia-Crusted Sea Bass with Mango Cream Sauce
Category: seafood
By Deanna Passero Suppes

My husband and I fell in love with sea bass after we made this recipe.

Ingredients:
½  mango - peeled, seeded and diced
½ cup heavy cream
1 teaspoon lemon juice
½ cup chopped macadamia nuts
¼ cup seasoned bread crumbs
1 teaspoon olive oil
½ teaspoon black pepper
1 pinch red pepper flakes
1 pound fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
1 tablespoon extra virgin olive oil

Directions:
In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened. Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat. Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 423.5
Fat: 31.1 g
Saturated fat: 10.2 g
Carbohydrates: 13.6 g
Sugars: 5.1 g
Dietary fiber: 2.4 g
Protein: 24.2 g
Cholesterol: 87.4 mg
Sodium: 222.2 mg
Grandma's Honey Muffins


Ingredients:
flour, sugar, baking powder, salt, egg, milk, butter, honey

Directions:
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and honey; stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups three-fourts full. Bake at 400 for 15-18 minutes or until a toothpick comes out clean. Remove from pan to wire rack. Serve warm.
Whistlestop Cafe Chicken and Dumplings


Ingredients:
chicken, water, salt, pepper, milk, butter, shortening, self-rising flour, water

Directions:
Place the chicken in a large, 2 1/2 quart saucepan.  Add 6 cups water, salt and pepper and bring to a boil.  Reduce heat, cover and simmer 45 minutes to 1 hour, or until very tener.  Remove from broth and let cool.  Reserve the broth.
When chicken has cooled off, remove the meat from the bones and dice.
Next, add milk and margarine to the broth.  Bring to a simmer.
TO MAKE THE DUMPLINGS:  Cut the shortening into the flour, using a pastry blender, until mixture resembles coarse meal.  Add 1/2 cup water and stir with a fork, just until dough leaves side of bowl.  For rolled dumplings roll out dough to 1/8-inch thickness on a lightly floured surface.  Cut into 4 x 1/2-inch strips or 2-inch squares.  For dropped dumplings, pat dough to 1/2-inch thickness on a lightly floured surface.  Pinch off dough to 1 1/2-inch pieces.
Gradually drop dumplings, one at a time, into boiling broth mixture.  Cover, reduce heat and boil gently for 15 minutes, or until dumplings are cooked.  Stir occasionally to prevent sticking.  Stir in chicken and heat through.
Add Peanuts to Macaroons for a Tasty Holiday Treat


Ingredients:
granulated sugar, vanilla, salt, sweetened coconut, peanuts

Directions:
1. Preheat oven to 350°F (180°C]. Line 2 baking sheets with parchment paper.
2. Whisk egg whites with sugar, vanilla and salt until well combined. Stir in coconut and peanuts.
3. Using 2 dessert spoons (as mixture is sticky], gather a heaping tablespoon (about 22 mL] of the mixture. Place on baking sheet and form into a tight mound. Repeat with remaining mixture, stirring mixture in bowl occasionally. Set macaroons about 2 inches (5 cm] apart on baking sheet.
4. Bake 1 sheet at time until tops of cookies are golden brown, about 13 to 15 minutes. If macaroons aren't perfectly shaped, edges can be trimmed with scissors, if desired.
5. Remove from oven and cool for 10 minutes on baking sheet. Then remove to a rack to cool completely, about 20 minutes.
Cranberry Cupcakes with White Chocolate Frosting
Category: holidays-and-events
By Kim

This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.

Ingredients:
1 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
4 large egg whites, at room temperature
½ cup unsalted butter, softened
¾ cup white sugar
1 ½ teaspoons freshly grated orange zest
1 teaspoon vanilla extract
⅓ cup buttermilk, at room temperature
⅓ cup heavy cream, at room temperature
1 cup chopped fresh cranberries
1 cup unsalted butter, softened
1 ½ cups powdered sugar
¼ teaspoon salt
6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners. Sift flour, baking powder, and salt together in a small bowl. Set aside. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside. Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick. Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full. Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes. Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes. Frost the cooled cupcakes with the frosting.

Prep time: 35 mins
Cook time: 20 mins
Total time: 1 hr 25 mins
Yields: 12 cupcakes

Calories: 506.7
Fat: 33.7 g
Saturated fat: 21.1 g
Carbohydrates: 48.4 g
Sugars: 36.8 g
Dietary fiber: 0.8 g
Protein: 4.4 g
Cholesterol: 84.7 mg
Sodium: 296.8 mg
Crispy Quinoa Cookies (Wheat-Free)


Ingredients:
honey, brown sugar, margarine, peanut butter, vanilla, quinoa, baking soda, salt

Directions:
Preheat oven to 350 degrees.
Beat honey, brown sugar, margarine, peanut butter and vanilla in medium bowl until creamy.  Combine rice flour, quinoa flakes, baking soda and salt in small bowl.  Add to mixture and beat until well blended.  If desired, add nuts.
Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.  Bake 12-15 minutes or until light golden brown.  Cool 1 minute before removing from cookie sheet.
Pickled Cucumber and Onion


Ingredients:
cucumber, onion, apple cider vinegar, water, salt, coarse black pepper, bay leaf, dill, fresh dill

Directions:
place sliced cucumber and onion in pint mason jar., mix vinegar and water and pour into jar to the fill line., add the remaining ingredients., seal jar and refrigerate at least 1 day., good for about 1 week.
Afghan Marinated Lamb (For Kabuli Pulao)


Ingredients:
leg of lamb, onions, garlic cloves, water

Directions:
Wash and pat the meat dry. Season generously with salt and pepper.
Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
Add the garlic and the saffron and stir to combine flavors.
Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
Remove the lamb and set aside in a bowl.
Reserve the stock.
Spaghetti Carbonara


Ingredients:
spaghetti noodles, bacon, eggs, parmesan cheese, black pepper, minced garlic cloves, salt, milk, half-and-half

Directions:
1. Chop bacon into bits, fry in frying pan.  Add garlic when the bacon is almost done, fry for two minutes or until garlic is slightly translucent.  Add frozen peas and fry just long enough to heat the peas through.
2. Boil spaghetti.
3. Beat 4 eggs in a large mixing bowl.  Mix in parmesan and "a ridiculous amount" of black pepper.
4. Remove spaghetti from heat.  Drain pasta lightly but allow the pasta to remain slightly wet.  Don't use a sieve, drain by holding a lid against the pot and tipping over the sink, allowing most of the water to drain that way.
5. Add the pasta to the mix in bowl while the pasta is still hot, because the heat from the pasta will help cook the egg and melt the cheese so that it becomes a creamy sauce.  It is good if the pasta is a little drippy.  Add 1/3 cup of milk or cream if you prefer it.  Add the bacon/peas/garlic.  Add salt and pepper to taste (more pepper than you think you need].  Stir together thoroughly, so that the egg becomes a creamy sauce as the heat of the spaghetti cooks it.
Sausage, Potato and Kale Soup
Category: soups-stews-and-chili
By Dianna Jacobs-Fresh

A lovely soup full of flavor and vitamins.

Ingredients:
1 pound bulk Italian sausage
4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth
2 cups whole milk
1  onion, chopped
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or more to taste
½ teaspoon ground black pepper
2 cups torn kale leaves (bite-size pieces)

Directions:
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 12 servings

Calories: 266.2
Fat: 18 g
Saturated fat: 9.1 g
Carbohydrates: 16.4 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 10.6 g
Cholesterol: 49.5 mg
Sodium: 390.9 mg
Creamy Pesto Chicken & Bow Ties


Ingredients:
bow tie pasta, butter, margarine, boneless chicken breast, pesto sauce, milk, half-and-half cream

Directions:
Cook Pasta according to package directions. Drain.
Meanwhile, heat butter in skillet, add chicken and season with S&P to taste cook throughly.
Add your can of soup, pesto, and milk. Bring to a boil and reduce heat and simmer for about 15min. Stir in cooked drained pasta and heat through.
serve with garlic bread, salad and you're good to go.
Hungarian Nut Slices


Ingredients:
flour, sugar, baking powder, margarine, orange, juice and rind of, salt, sugar, ground walnuts, lemon, juice and rind of, bittersweet chocolate

Directions:
Mix together dough ingredients., Spread into a greased/sprayed 17" x 12" x 2 3/4" pan., Spread jam on top of batter., Beat egg whites until stiff., Blend nuts, chocolate and lemon into the egg whites., Spread on top of cake., Bake at 350ºF for 1 hour.
Pretzel Broomstick
Category: appetizers-and-snacks
By medoDIYstuffs

Yummy cute little snacks.

Ingredients:
4  string cheese sticks, or more as needed
12  pretzel sticks
1 leaf fresh spinach, cut into strips, or more as needed

Directions:
Cut each string cheese stick into thirds. Snip the ends of each third into thin strings to look like a broom. Place a pretzel stick into each piece of string cheese to create the broom handle. Tie a spinach strip around the cheese.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 brooms

Calories: 84
Fat: 2.5 g
Saturated fat: 1.3 g
Carbohydrates: 12.1 g
Dietary fiber: 0.5 g
Protein: 3.7 g
Cholesterol: 6.7 mg
Sodium: 337.9 mg
Szechuan Beef
Category: world-cuisine
By Anonymous

It is spicy! Serve with rice.

Ingredients:
1 pound sirloin steak, cut into bite size strips
1 tablespoon soy sauce
2 teaspoons cornstarch
¼ teaspoon crushed red pepper
1 clove garlic, minced
2 tablespoons vegetable oil
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 (8 ounce) can water chestnuts, drained
¼ cup chicken broth
½ cup peanuts

Directions:
Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl.  Cover and refrigerate 20 minutes. Heat oil in wok or large skillet over high heat.  Stir fry beef until no longer pink, 5 minutes.  Stir in broccoli, onions and water chestnuts; cook 2 minutes.  Pour in broth, and bring to a boil.  Stir in peanuts, cook one minute more, and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 306.2
Fat: 21.1 g
Saturated fat: 5.4 g
Carbohydrates: 13.3 g
Sugars: 3.4 g
Dietary fiber: 3.6 g
Protein: 17.9 g
Cholesterol: 44 mg
Sodium: 242.8 mg
Chicken Broccoli Stir Fry


Ingredients:
chicken breasts, soy sauce, fresh broccoli, water, chicken bouillon cube, garlic powder, margarine, fresh mushrooms, bamboo shoots, lemon juice, cornstarch, sesame seeds

Directions:
In a small bowl combine chicken pieces, soy sauce and oil. Blend to cover chicken and set aside for 5 minutes.
Bring 1 cup of water in microwave to a boil and place chicken bouillon cube in and stir well.
In a electric skillet or large pan, add broccoli and 1/2cup of chicken broth. Simmer on medium low for 5 minutes. Push up side of wok.
Increase heat to medium high and add chicken pieces and sprinkle dash of garlic powder over chicken. Stir fry til tender. Push up beside broccoli.
Add margarine, let melt and add sliced mushrooms. Stir fry til tender.
Bring chicken, broccoli, and mushrooms down from sides and add bamboo shoots and stir all together.
Combine lemon juice, cornstarch,1/2c chicken broth, stir to blend and pour over stir fry mixture.  Heat til thicken, stirring constantly for 2 minutes.
Add sesame seeds and Serve over white cooked rice or chow mein noodles.
Zhug / Spicy Garlic Spread


Ingredients:
black pepper, caraway seed, cardamom pods, bulb of garlic, coriander leaves, salt

Directions:
Grind and blend all ingredients into a paste.
Keeps for quite a while in a tightly closed jar with a layer of oil spread over the top.
Veal Scaloppine With Wild Mushrooms


Ingredients:
flour, olive oil, mushroom, shallot, garlic, ham, sherry wine, chicken broth, mozzarella cheese

Directions:
Preheat oven 350*.
Sprinkle veal with your favourite meat seasonning.; ex Emeril or Prud'homme.
In large skillet heat oil.
Dredge veal in flour and sauté in oil 1-2 minutes per side.
Place veal in in baking pan.
In skillet add mushrooms,garlic,shallot and ham; cook 4 minutes.
Add sherry and chicken broth; boil 4-5 minutes until reduced by half.
Spoon mushroom mixture on top of veal slices.
Cover each slice with cheese and bake for 10 minutes until cheese melts.
Serve with roasted potatoes and a green beans.
Meatloaf Cupcakes
Category: main-dish
By Karen 

These look like a little cupcake with the meat inside of a muffin pan and mashed potato icing. My kids eat these up quickly.

Ingredients:
1 pound ground beef
1 cup crushed saltine crackers
½ cup chopped onion
½ cup chopped green bell pepper
⅓ cup milk
1  egg
1 tablespoon Worcestershire sauce
2 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon seasoned salt
½ cup ketchup
½ cup brown sugar
4 cups mashed potatoes
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl. Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin. Fill muffin cups with beef mixture, leaving 1/2-inch space on the top. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups. Top each 'cupcake' with mashed potatoes and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 489
Fat: 20.5 g
Saturated fat: 9.3 g
Carbohydrates: 53.7 g
Sugars: 20.4 g
Dietary fiber: 3.1 g
Protein: 22.7 g
Cholesterol: 100 mg
Sodium: 1121.5 mg
Graham Cracker Cookies
Category: desserts
By Maureen Worman

Chocolate chips, M & M's, and chopped nuts make the cookie complete.

Ingredients:
¾ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1  egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 cup graham cracker crumbs
½ teaspoon salt
½ teaspoon baking soda
¾ cup candy-coated milk chocolate pieces
2 cups semisweet chocolate chips
½ cup chopped pecans

Directions:
Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts. Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired. Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

Yields: 3 dozen

Calories: 321.5
Fat: 18.1 g
Saturated fat: 9.7 g
Carbohydrates: 40.2 g
Sugars: 28.8 g
Dietary fiber: 2 g
Protein: 3.1 g
Cholesterol: 31.9 mg
Sodium: 195.4 mg
Vegan Hot Dog


Ingredients:
oatmeal, garlic powder, onion powder, paprika, seasoning salt, liquid smoke, potato, carrot, beet

Directions:
place oatmeal in blender and blend to make flour., chop up carrot, beet, and potato and boil until soft., mix oatmeal and spices in bowl., drain vegetables and add liquid smoke and blend with hand mixer., slowly add dry ingredients to blended vegtables, form into hot dogs and wrap with plastic wrap tie end of hot dog, place in boiling water for 25 minutes., remove from plastic and fry in frying pan., server on bun.
Smoked Spanish Mackerel Dip
Category: appetizers-and-snacks
By Lorimccar

A friend catches Spanish mackerel in South Florida and fillets it for us. He delivers it, and we spend the day smoking 10 pounds of fish. We vacuum pack what we don't need and freeze it for later. It keeps very well for months in a freezer. How long? We don't know, because we make this so often! Can't find smoked mackerel? There are YouTube videos to smoke your own! Serve with an assortment of crackers, toasts, celery, and carrots immediately.

Ingredients:
3  smoked Spanish mackerel fillets, skin and bones removed
1 cup olive oil mayonnaise (such as Hellman's®)
¼ cup ketchup
1  chipotle pepper in adobo sauce, liquid reserved
½  red onion, coarsely chopped
1 ½ tablespoons cilantro paste
1 small lemon, juiced
2 teaspoons fine sea salt (such as Alessi®)
1 teaspoon ground black pepper

Directions:
Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined. Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 1/2 cups

Calories: 304.4
Fat: 23.5 g
Saturated fat: 2.7 g
Carbohydrates: 4.7 g
Sugars: 2.7 g
Dietary fiber: 0.8 g
Protein: 15.6 g
Cholesterol: 57.8 mg
Sodium: 870.1 mg
Crab Brunch Casserole
Category: breakfast-and-brunch
By DOREENB

A delicious casserole - elegant enough for a Sunday brunch!

Ingredients:
2  eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 273.4
Fat: 15.1 g
Saturated fat: 8.3 g
Carbohydrates: 10.7 g
Sugars: 3.7 g
Dietary fiber: 0.6 g
Protein: 22.9 g
Cholesterol: 118.1 mg
Sodium: 606.9 mg
Mama's Delicious Sugar Cookies and Buttercream Frosting


Ingredients:
shortening, sugar, eggs, baking soda, milk, flour, salt, vanilla, nutmeg, powdered sugar, butter, vanilla, milk

Directions:
Cookie directions:
Flour cutting board well.
Roll out 1/3 of dough out at a time (if using cutouts].
If not using cutouts, roll into small balls and place onto a large cookie sheet.
If using cutouts, use cookie cutouts and use a spatula to place on a large cookie sheet.
Bake at 350°F for about 8-10 minutes, or until slightly browned.
Wait until cooled to put frosting on.
Frosting directions:
Mix powdered sugar and butter.
Stir in milk and vanilla.
Beat until frosting is smooth and of spreading consistency.
Yield: frosting makes enough to frost a 9 by 13-inch cake.