xiaoxl/recipe_data huggingface dataset:
New York Cheesecake With Raspberry and Peach Sauces


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, sugar, all-purpose flour, lemon zest, lemon peel, vanilla extract, eggs, heavy cream, sour cream, frozen raspberries in light syrup, cornstarch, sugar, kiwi fruit, fresh raspberry

Directions:
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.
Optional topping:
4.  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.
5.  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.
6.  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.
Tuna-Stuffed Mushrooms
Category: appetizers-and-snacks
By Jessica MacClure Dermody

Creamy tuna tossed with Swiss cheese stuffed into button mushrooms and baked into perfection.

Ingredients:
2 (3 ounce) cans white tuna in water, drained
2 (1 ounce) slices Swiss cheese, diced
2 tablespoons mayonnaise
1 ½ teaspoons sweet pickle relish
¼ teaspoon dried minced onion
¼ teaspoon onion powder
salt and ground black pepper to taste
1 (8 ounce) package fresh white mushrooms, cleaned and stems removed

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet. Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 10 servings

Calories: 69.3
Fat: 4.4 g
Saturated fat: 1.5 g
Carbohydrates: 1.5 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 6.3 g
Cholesterol: 13.4 mg
Sodium: 113.6 mg
Chicken Enchiladas


Ingredients:
monterey jack pepper cheese, sour cream, green chilies, cilantro, flour tortillas, sour cream, salsa

Directions:
Stir together first 5 ingredients.  Spoon chicken mixture evenly down center of each tortilla, and roll up.  Arrange, seam side down in a lightly greased 13x9 baking dish.  Coat tortillas with cooking spray.
Bake at 350º for 35 to 40 minutes or until golden brown.
Stir together 8-ounce container soure cream and salsa.  Spoon over hot enchiladas.  Sprinkle with toppings such as chopped tomatoes, green onions, black olives, chopped cilantro.
Air Fryer Bacon-Wrapped Shrimp
Category: uncategorized
By Soup Loving Nicole

Lightly seasoned shrimp wrapped in bacon for bold flavor with only three ingredients. Both regular bacon and maple bacon work good in this.

Ingredients:
8 jumbo shrimp, peeled and deveined with tails left on
½ teaspoon steak seasoning
4 strips thin sliced bacon, cut in half

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place shrimp in a bowl, add steak seasoning, and toss to coat. Starting just above the tail, wrap half a piece of bacon around each shrimp. Place in the basket of the air fryer seam-side down. Cook for 5 minutes. Flip and cook for 5 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 209.2
Fat: 8.9 g
Saturated fat: 2.9 g
Carbohydrates: 0.5 g
Protein: 29.7 g
Cholesterol: 232.9 mg
Sodium: 900.9 mg
Quick & Easy Chicken a La King


Ingredients:
boneless skinless chicken breasts, butter, margarine, onion, carrot, dried parsley, chicken broth, cornstarch, pepper

Directions:
Place chicken in microwave-safe container, with just enough water to cover.  Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts].
Dice cooked chicken and set aside.
In small saucepan, melt butter.  Sauté onions and carrots, with parsley, until tender.
In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
Add to saucepan/veggie mix, along with remaining broth.  Bring to a boil, stirring occasionally, add frozen peas and cooked chicken.  Boil for additional 2 minutes.
Serve over mashed potatoes or hot, buttered noodles.
Spicy Coconut Tofu


Ingredients:
firm tofu, green onions, garlic, fresh ginger, cumin, red bell pepper, fresh mushrooms, coconut milk, soy sauce, brown sugar, fresh basil, cornstarch

Directions:
Cut tofu into cubes and broil in toaster oven while preparing vegetables to firm it up.
Heat oil in skillet, add onions and fry until they start to brown.
Mix in garlic, ginger, coriander and cumin.
Add mushrooms and peppers and stir.
Microwave green beans in the bag for 5 min to thaw.
Add coconut milk, 2 Tbsp of soy sauce, brown sugar and hot sauce to pan. Bring to a boil.
Add in green beans, tofu and basil.
Cover and cook 5 minutes, stirring occasionally until green beans are cooked.
Mix cornstarch with 1 Tbsp soy sauce and stir into pan.
Heat until sauce thickens.
Taste and add more soy sauce or hot sauce if necessary.
Gingered Cream Cheese Sandwiches


Ingredients:
low-fat cream cheese, candied ginger, orange zest, English muffins, sugar

Directions:
Put cream cheese out for at least 1/2 hour to soften.
Toast the muffins.
Combine cheese, ginger and zest. Thin out with juice. Add just drops at a time until it reaches a texture you like. Add some sugar as desired.
Spread on muffins. Make sandwich.
If you like a thicker coat of cream cheese, increase the amount you make.
Nova Scotia Style Donair
Category: meat-and-poultry
By Bryan & Jenni

If you've ever been to Halifax, Nova Scotia, Canada, hopefully you had the chance to try a donair. This is the recipe used to make those donairs in some places in town. Remember to knead that meat until it's almost a paste!

Ingredients:
4 pounds ground beef
1 pound ground lamb
5 teaspoons all-purpose flour  (Optional)
4 teaspoons salt
5 teaspoons dried oregano
2 ½ teaspoons dry mustard
2 ½ teaspoons garlic powder
2 ½ teaspoons cracked black pepper
2 ½ teaspoons cayenne pepper
2 teaspoons crushed dried chile pepper
1 ½ teaspoons paprika
1 teaspoon Italian seasoning
1 (12 fluid ounce) can evaporated milk
¾ cup white sugar
2 teaspoons garlic powder
3 tablespoons white vinegar, or as needed
15  pita bread rounds
2  tomatoes, chopped, or more to taste
1  onion, chopped

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides. Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan. Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight. Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens. Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute. Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.

Prep time: 40 mins
Cook time: 2 hrs 30 mins
Total time: 9 hrs 10 mins
Yields: 15 servings

Calories: 511
Fat: 21.6 g
Saturated fat: 8.7 g
Carbohydrates: 44.9 g
Sugars: 14.6 g
Dietary fiber: 2.3 g
Protein: 32.7 g
Cholesterol: 103.3 mg
Sodium: 1003.8 mg
Bhatura


Ingredients:
all-purpose flour, salt, baking soda, egg, sugar, plain yogurt, warm water, ghee

Directions:
Sift the flour, salt and baking soda into a large bowl; beat the egg and add it to the flour with the sugar, yogurt and water.
Mix to a fairly soft dough, adding more water if necessary.
Add the ghee and knead the dough until it is smooth and pliable; put it back in the bowl, cover with a damp cloth and put in a warm place for about 4 hours to rise.
Knead the dough again and divide into ten balls; roll out each one on a greased board to a circle about 4 inches in diameter.
Heat the oil in a deep frying pan or wok and fry the bhaturas, one at a time turning them so that they tur that they turn pale golden on both sides; drain on paper towels and keep warm while you fry the remainder.
Note: This cookbook has a picture included of the bhaturas frying in a large deep frying pan that seems to contradict the instruction to fry one at a time.
In the picture all ten are frying at once.
My guess is that the instruction is meerly to make sure you have enough room to be able to turn them over and brown the other side.
The 5 hours prep time includes the 4 hours rising, and the 30 minutes cooking time is an approximation that will depend on how many you try frying at a time and how quickly they brown.
Jungle Fun Toss


Ingredients:
character(0]

Directions:
Mix all ingredients in a large bowl., Store in an airtight container.
Loveless Seasoned Salt


Ingredients:
kosher salt, dry mustard, rubbed sage, dried rosemary, dried oregano, dried thyme

Directions:
"Mix all the ingredients together and store in an air-tight container."
Tuna Salad Meal (Lite-Bleu)


Ingredients:
tuna in water, onion, celery, mayonnaise, salt, black pepper, romaine lettuce, plum tomatoes, apple, grapes

Directions:
Mix tuna salad ingredients together well. Cover and refrigerate till needed (or can use right away].
When ready to serve, plate up with the additional items for a nice healthy meal.
Kahlua Dip for Fruit


Ingredients:
cream cheese, sugar, Kahlua

Directions:
Beat cream cheese until smooth, slowly add kahlua, cream & sugar; beating well. Refrigerate until ready to serve.
Top with almonds when ready to serve.
Strawberry Banana Shortcake


Ingredients:
egg, sugar, low-fat buttermilk, margarine, vanilla extract, cake flour, baking powder, baking soda, salt, low-fat vanilla yogurt, brown sugar, strawberries, bananas, lemon juice, powdered sugar

Directions:
Preheat oven to 350 degrees.
Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
Beat egg at medium speed with a mixer until foamy.
Gradually add sugar, beating well.
Combine flour, baking powder, baking soda, and salt.
In a separate bowl, combine buttermilk, melted margarine, and vanilla.
With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Pour batter into prepared pan.
Bake 28 minutes.
Let cool in pan 10 minutes on a wire rack; remove from pan.
Let cool completely on wire rack.
Combine yogurt and brown sugar; stir well.
Using a serrated knife, split cake in half horizontally.
Place bottom layer, cut side up, on serving plate.
Spread with half of yogurt mixture, top with strawberries.
Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
Top with remaining layer.
Sift powdered sugar over cake.
Serve with whipped cream also, if desired.
Steak N' Bacon Cheddar Meatballs


Ingredients:
olive oil, onion, bacon, ground beef, cheddar cheese, eggs, salt

Directions:
Preheat oven to 450.  Brush 13x9 pan with 1 tablespoons Olive Oil.
1]  Heat 1 tablespoons Olive Oil in large skillet at medium heat.  Add onions and bacon, saute, stir often until golden brown, approximately 10 minutes.
2]  Remove, drain and cool.
3]  Mix bacon, onions and the rest of the ingredients.
4]  Roll into golf ball size, tightly.
5]  Roast for 18-20 minutes.  Cool for 5 minutes.  Enjoy!
Bacon Cheese Stromboli


Ingredients:
cheddar cheese, mozzarella cheese, bacon, salsa, sour cream

Directions:
On a ungreased baking sheet, roll the dough into a 12-inch circle.
On one half of dough, sprinkle cheeses and bacon to within 1/2 inch of edges.
Fold dough over filling; pinch edges to seal.
Bake at 425 for 9-11 minutes or until golden brown.
Serve with salsa and sour cream.
Rhubarb Bread Pudding


Ingredients:
rhubarb, 2% evaporated milk, water, eggs, sugar, vanilla, cinnamon, brown sugar

Directions:
Set oven to 350 degrees.
Grease an 11 x 7-inch baking dish.
Combine the cubed bread and rhubarb, and place in the baking dish.
In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
Let stand for about 10 minutes.
Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
Set oven to broil.
Sprinkle the top of the baked bread pudding with brown sugar (any amount desired].
Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
Best served warm.
Hot Blackberry BBQ Chicken Wings
Category: uncategorized
By Chef Mo

Blackberries offer a change on the traditional BBQ sauce for these wings. A little heat from the jalapenos, freshness from the limes, and a hint of smoke flavor. Grill these up and enjoy that summer feel.

Ingredients:
6 ounces fresh blackberries
¼ cup ketchup
¼ cup water
3 medium fresh jalapeno peppers, sliced
3 tablespoons cider vinegar
2 tablespoons honey
1 clove garlic, minced
1 teaspoon liquid smoke flavoring
2 medium limes, juiced
1 tablespoon cornstarch
1 tablespoon water
2 pounds chicken wings
1 tablespoon vegetable oil
salt and ground black pepper to taste

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Combine blackberries, ketchup, 1/4 cup water, jalapenos, vinegar, honey, garlic, and liquid smoke in a small saucepan. Stir in lime juice and bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes. Mix together cornstarch and 1 tablespoon water in a cup; stir mixture into the sauce. Simmer until slightly thickened and syrupy, about 5 more minutes. Remove from heat and set aside. Toss wings with oil in a large bowl. Season with salt and pepper and toss until evenly coated. Cook wings on the preheated grill, turning occasionally, until cooked through, 20 to 25 minutes. While the wings are cooking, pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining to squeeze out the last remaining drops of sauce from the residue. Place grilled wings into a large, clean bowl. Add hot blackberry BBQ sauce and toss until well coated. Serve hot.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 293.8
Fat: 16 g
Saturated fat: 3.8 g
Carbohydrates: 22.8 g
Sugars: 15 g
Dietary fiber: 3.4 g
Protein: 16.6 g
Cholesterol: 47.7 mg
Sodium: 216.7 mg
Cilantro Lime Cream Sauce


Ingredients:
sour cream, limes, cilantro, kosher salt

Directions:
Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
Blend until smooth.
Chop jalapeno, add to blender (depending on how hot you like it].
Add salt and more lime to taste, blend everything until smooth.
Sarah's Orange Rolls


Ingredients:
powdered milk, salt, sugar, flour, margarine, eggs, water, flour, sugar, powdered sugar, butter

Directions:
Place yeast in 1 cup warm water and let dissolve. Mix together all ingredients (add the dissolved yeast last] except the flour in a large bowl and mix on high speed until the mixture is smooth.
Add flour gradually until the dough starts to pull away from the sides of the bowl and the dough is smooth.
Knead until smooth. Spray a large mixing bowl with cooking spray. Place dough inside and place in a warm area covered with plastic wrap. Let raise until double - approx 1 hour.
Divide dough in half and roll dough out 1/4-inch thick. Mix the sugar orange rind and enough of the juice just to moisten the sugar. Sprinkle on the dough. Roll up and slice with a string approximately 1-inch thick.
Place on greased cookie sheet or parchment paper. Cover with plastic wrap again and let double.
Bake at 350° for 15-20 minutes. Mix all frosting ingredients together until smooth. Frost rolls barely cooled orange icing.
Coffee Foot Soak


Ingredients:
coffee, warm water

Directions:
Add 2-cups of coffee to 1-gallon of water and soak for 10 to 15 minutes, rinse feet, dry and moisturize.
This remedy works well warm or cool.
Always be sure to dry your feet thoroughly (between toes] with a clean, cotton towel.
May you walk on gentle roads in peace.
Mexican Lasagna Chip Dip
Category: appetizers-and-snacks
By ANNIE HIGHTOWER

I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party.

Ingredients:
1 pound ground beef
1 cup diced onion
1 (16 ounce) jar salsa
2 (16 ounce) cans refried beans
2 (4 ounce) cans chopped green chile peppers
1 (2 ounce) can sliced black olives, drained
2 (8 ounce) packages cream cheese, sliced
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat. Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese. Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 9x13 inch dip

Calories: 279.1
Fat: 20.6 g
Saturated fat: 11.1 g
Carbohydrates: 11.8 g
Sugars: 1.8 g
Dietary fiber: 3.5 g
Protein: 12.6 g
Cholesterol: 66 mg
Sodium: 640.4 mg
Cheesy Chicken & Rice Casserole


Ingredients:
water, long-grain white rice, onion powder, ground pepper, boneless skinless chicken breast halves, cheddar cheese

Directions:
Stir soup, water, rice, onion powder, black pepper and vegetables in an 11" x 8" (2 quart] baking dish.
Top with chicken.
Season chicken as desired, cover.
Bake at 375 degrees for 50 minutes or until chicken and rice are done.
Top with cheese.
Let casserole stand.
Stir rice before serving.
Lemon Icebox Pie III
Category: desserts
By Heather Simpson

A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.

Ingredients:
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2  lemons, juiced
1 teaspoon lemon zest

Directions:
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

Yields: 1 - 9 inch pie

Calories: 505.8
Fat: 31.3 g
Saturated fat: 16.6 g
Carbohydrates: 50.6 g
Sugars: 38.2 g
Dietary fiber: 1.7 g
Protein: 9.7 g
Cholesterol: 78.3 mg
Sodium: 399.4 mg
Dandelion Jelly
Category: side-dish
By fotoe!78

Got a yard full of those pesky little yellow flowers? Send your little dandelion picker out to the yard and make some jelly together. This jelly is amazingly sweet and flavorful. The flavor would best be described as tasting like fresh honey.

Ingredients:
3 ¼ cups water, or more as needed
4 cups lightly packed dandelion petals, divided
2 tablespoons lemon juice
1 (1.75 ounce) package powdered fruit pectin
1 drop yellow food coloring  (Optional)
4 ½ cups white sugar

Directions:
Heat water in a large pot until simmering. Add 2 cups dandelion petals; simmer for 10 minutes. Remove petals with a slotted spoon and strain over a bowl; squeeze out as much liquid from them as possible. Discard petals. Repeat with remaining 2 cups petals. Measure out 3 cups of dandelion-infused water, adding tap water to make up the difference if needed, and pour into a large pot. Add lemon juice, pectin, and yellow food coloring; bring to a rolling boil. Add sugar; return to a boil. Cook, stirring constantly, about 1 minute. Remove from heat and skim foam off the surface if needed. Pour mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings. Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars, 2 inches apart, into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes. Remove the jars from the pot and place on a cloth-covered or wood surface, several inches apart. Press the top of each lid with a finger, ensuring that the seal is tight. Let cool, about 24 hours.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 day
Yields: 5 cups

Calories: 89.7
Carbohydrates: 23.1 g
Sugars: 22.5 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 4.8 mg
Peanut Butter Energy Balls
Category: appetizers-and-snacks
By CupcakeKatie

You'd never know these yummy little balls are actually healthy! With the main ingredients being wheat germ and peanut butter, they are full of protein! Kids love them! Add chocolate chips, raisins, or coconut to the mix. Rolling in coconut is also delicious!

Ingredients:
1 cup toasted wheat germ
½ cup peanut butter
½ cup honey
2 tablespoons nonfat dry milk powder

Directions:
Mix wheat germ, peanut butter, honey, and milk powder together in a bowl; shape into bite-size balls. Arrange balls on a plate. Place in the freezer until solid, at least 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 20 bite-size balls

Calories: 175.9
Fat: 7.7 g
Saturated fat: 1.6 g
Carbohydrates: 22.9 g
Sugars: 16.8 g
Dietary fiber: 2.5 g
Protein: 7.1 g
Cholesterol: 0.3 mg
Sodium: 68.3 mg
Raspberry Jam Buttercream


Ingredients:
unsalted butter, confectioners' sugar, milk

Directions:
Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
Cream butter and jam until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time until you reach desired consistency.
If frosting gets too thick you can add a little milk to thin it out.
If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.