xiaoxl/recipe_data huggingface dataset:
Orange Creamsicle Soy Milk Ice Cream


Ingredients:
vanilla-flavored soymilk, powdered sugar, cornstarch, vanilla, oranges, juice of, salt

Directions:
In a medium bowl, combine the soy milk, powdered sugar, and cornstarch.
To this, add the egg yolks. Stir until combined.
(Greasing the pan is optional so the liquid doesn't stick, I used coconut oil but any type of oil is acceptable.] Add the mixture to a saucepan cooking over medium heat. Add a pinch of salt (adjust to your liking].
Stir constantly, until the temperature reaches 160 degrees Fahrenheit.(Mixture won't necessarily be really thick].
Remove from heat, transfer to a different bowl to cool.
Stir in the vanilla and one drop of red food coloring (adjust to your liking].
Once cool, transfer to a pre-chilled ice cream bowl. Add the orange juice.
Churn until the mixture resembles soft serve ice cream, scraping the sides occasionally.
Transfer to a Tupperware bowl, covering with plastic wrap before placing on the lid.
Freeze it, or just eat it all :].
Easy Beef Stew for the Slow Cooker
Category: soups-stews-and-chili
By Megan Croy Reed

Very easy to prepare beef stew. Lots of flavor and quick to prepare.

Ingredients:
1 pound cubed beef stew meat
2 cups water
1 (.75 ounce) packet dry brown gravy mix
1 (1.5 ounce) package dry beef stew seasoning mix
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can stewed tomatoes, chopped
½ (16 ounce) package baby carrots, or to taste
3  potatoes, cut into chunks
1 stalk celery, cut into chunks, or to taste
¼  onion, chopped

Directions:
Put beef in a slow cooker. Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion. Cook on High for 6 hours.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 6 servings

Calories: 251.6
Fat: 4.9 g
Saturated fat: 1.8 g
Carbohydrates: 33.8 g
Sugars: 5.8 g
Dietary fiber: 4.4 g
Protein: 17.4 g
Cholesterol: 40 mg
Sodium: 1003.2 mg
Butterscotch Flax Cookies


Ingredients:
butter, honey, brown sugar, eggs, vanilla, flour, ground flax seeds, baking soda, vanilla instant pudding mix

Directions:
Preheat oven to 350.
Cream together butter, honey, and brown sugar.
Add eggs and vanilla, beating at high speed for 60 seconds, or until fluffy.
Sift together flour, flax seed, baking soda, and pudding mix; add to creamed mixture.
Fold in butterscotch chips.
Drop onto parchment paper-lined cookie sheets about 1 inch apart.
Flatten slightly with a wet hand; (cookies will not flatten much more in oven].
Bake at 350 for about 7 minutes; cookies are done JUST when the tops no longer look wet.
Fish and Eggplant Stew


Ingredients:
onion, green pepper, garlic cloves, tomatoes, eggplant, tomato sauce, water, salt, frozen cut okra, cooked basmati rice

Directions:
Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
In a Dutch oven cook the onion and green pepper in hot cooking oil until the onion is tender but not brown. Once the onion is translucent, add the garlic and jalapeno pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning.  Bring to a boil; reduce heat.  Cover and simmer about 10 minutes or until the eggplant is tender.
Stir in okra and fish pieces.  Cover and cook 10 to 15 minutes longer or until the okra is tender and the fish flakes easily when tested with a fork; stir occasionally while cooking.
Ladle the stew into soup bowls.  Spoon some hot cooked basmati rice atop each serving.
Blue Cheese-Stuffed Patties


Ingredients:
sharp cheddar cheese, blue cheese, parsley, Dijon mustard, Worcestershire sauce, garlic clove, salt, olive oil, red bell pepper

Directions:
Shape beef into 8 patties, about 4 inches in diameter and 1/4 inch thick.
Combine cheeses, parsley, mustard, Worcestershire sauce, garlic and salt in small bowl; toss gently to blend.
Mound 1/4 cheese mixture on each of 4 patties (about 3 tablespoons per patty]. Top with remaining 4 patties; pinch edges of patties to seal completely. Set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add pepper strips; cook and stir until edges of peppers begin to brown. Sprinkle with salt. Remove from skillet and keep warm.
Add beef patties to same skillet; cook on medium-high 5 minutes. Turn patties; top with peppers. Cook 4 minutes to medium (160°F] or to desired doneness.
Creme Mergpijpjes


Ingredients:
flour, baking powder, caster sugar, butter, eggs, milk, vanilla essence, margarine, sugar, marzipan, dark chocolate

Directions:
Grease lined tin with butter.
Sift flour and baking powder into processor and add all other ingredients.
Mix thoroughly and stop to scrape down the sides.
Mix again until smooth, then pour into the prepared tin and sperad evenly with a knife.
Bake at 160°C   for around 1 hour.
Remove cake from the tin and set aside to cool on a wire grid.
When the cake is completely cooled, cut into lengths and set aside.
Mix sugar and butter for creme, together in a bowl and set aside.
Roll out Marzipan to about 1-2 mm thick and lay 1 strip of sponge on top.
Spread a little creme mix on top of sponge and roll onto the marzipan to completely cover sponge (ensure that the edge of marzipan is on the bottom, to avoid seam-lines!].
When covered all strips of sponge in the same way, vut into individual cakes of about 1-2inches long.
Set aside and melt the dark chocolate in the microwave.
Dip ends of cakes in dark chocolate and drizzle on  centre if desired.
Leave on wire tray to cool and then ENJOY!
Macaroni and Cheese


Ingredients:
macaroni, eggs, cheese, chopped tomatoes, garlic cloves, salt, pepper, ham, cheese

Directions:
Cook macaroni according to package instructions.
Whisk eggs and cream together in a large bowl.
Add cooked macaroni, cheese, tomatoes, garlic, salt, pepper, and ham.
Pour into a large baking dish.
Top with the optional extra cheese if you wish.
Bake at 180 Celsius  for 30 minutes.
Remove from oven; let stand for 5 to 10 minutes before serving.
Creamy Corn and Spinach Enchiladas With Chicken


Ingredients:
onion, diced green chilies, cayenne pepper, cumin, frozen creamed spinach, light sour cream, monterey jack cheese, salt, corn tortillas, fresh cilantro, salsa verde, light sour cream

Directions:
Filling:  Heat oil in large nonstick skillet over medium-high heat.  Add onion and cook until clear.
Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt.  Adjust seasonings if necessary.
Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll.  Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan.  Repeat with all 12 tortillas.  You will probably have two layers of enchiladas in the pan.
For sauce:  stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan.  Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.
Perfect Turkey
Category: meat-and-poultry
By Shelly White

A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!

Ingredients:
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
½ cup butter, melted
2 large onions, peeled and chopped
4  carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1  bay leaf
1 cup dry white wine

Directions:
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 17 hrs
Yields: 1 (18 pound) turkey

Calories: 593.8
Fat: 31.2 g
Saturated fat: 10.1 g
Carbohydrates: 1.6 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 69.8 g
Cholesterol: 241.9 mg
Sodium: 7846 mg
Chocolate Marshmallow Frosting


Ingredients:
powdered sugar, cocoa powder, marshmallow creme, butter, vanilla

Directions:
Sift sugar and cocoa powder together into a large mixing bowl.
Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
Stir until melted, 2-3 minutes and remove from heat.
Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
Stir until the frosting is smooth and satiny.
Buckaroo Chicken, Green Chilies and Rice #RSC


Ingredients:
sour cream, milk, shallot, rice, monterey jack and cheddar cheese blend, chicken breasts, bacon bits, green chilies, fresh lemon zest, parmesan cheese

Directions:
1. Spray a six cup casserole with butter flavored cooking spray and heat the oven to 350 degrees.
2. Mix the Hidden Valley® Original Ranch® Seasoning Mix, sour cream and milk.
2. Meanwhile, mince the shallot and add to the dressing mix.
3. Stir in the cooked rice, 1/2 cup cheddar/jack cheese, cubed chicken, bacon bits, baby carrots, green chilies and lemon zest.
4. Put the mixture in the casserole and top with the remaining 1/2 cup cheddar jack and 2 Tablespoons shredded Parmesan.
5. Bake at 350 degrees for 25 minutes.
Sugared Campfire Donuts
Category: bread
By Luthiena

Turn refrigerated biscuits into delicious, sugary donuts.

Ingredients:
½ cup white sugar
¼ teaspoon ground cinnamon
1 (10 ounce) can refrigerated biscuit dough
3 tablespoons melted butter

Directions:
Toss together the sugar and cinnamon in a bowl, set aside.  Cut each biscuit into thirds, and roll into balls.  Skewer on a toasting fork, and cook over hot coals, turning constantly, until golden brown.  Dip into melted butter, then roll in cinnamon sugar.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 24 donuts

Calories: 199.4
Fat: 9.1 g
Saturated fat: 4 g
Carbohydrates: 27.7 g
Sugars: 15.1 g
Dietary fiber: 0.3 g
Protein: 2.4 g
Cholesterol: 11.8 mg
Sodium: 380.3 mg
Onion Brie Soup


Ingredients:
onions, sugar, butter, margarine, chicken broth

Directions:
In a dutch oven over medium heat saute onions and sugar in butter for about 30 minutes until onions are golden brown and cooked.
Stir in chicken broth.
Add Brie.
Heat gently until cheese is melted, stirring occasionally.
Curried Ground Beef


Ingredients:
onions, fresh garlic, fresh ginger, ground beef, tomato paste, red wine, Worcestershire sauce, bay leaves, curry powder, turmeric, paprika, granny smith apples, water

Directions:
In a Dutch oven or large skillet heat oil.
Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking.
Add in the ground beef and cook until browned.
Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes.
Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft.
If the mixture is too thick add in some water.
Season with salt and pepper to taste.
Billy's Vanilla Vanilla Cupcakes


Ingredients:
cake flour, unbleached all-purpose flour, sugar, baking powder, salt, unsalted butter, eggs, pure vanilla extract

Directions:
Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds full.
Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Chocolate Chip Coconut Bars


Ingredients:
coconut oil, brown sugar, vanilla extract, eggs, milk, baking soda, sea salt, chocolate chips

Directions:
Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray OR (I prefer] use nonstick stoneware pan.
In a large bowl, whisk together coconut oil, brown sugar, vanilla, eggs, milk.
Sift in coconut flour, baking soda, salt. Mix until combined and batter is completely smooth. Fold in chocolate chips.
"Bake for 17-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it's not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 18-20 minutes and don't have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!".
Taco Pizza
Category: world-cuisine
By DESHL

I was looking for a recipe for a taco style pizza, but couldn't find exactly the kind I was wanting so I decide to wing it and came up with this one myself. The results were great. My husband said it was the best one he'd ever had! For an extra treat, top with lettuce, tomato and sour cream.

Ingredients:
10 fluid ounces warm water
¾ teaspoon salt
3 tablespoons vegetable oil
4 cups all-purpose flour
2 teaspoons active dry yeast
1 (6 ounce) can tomato paste
¾ cup water
1 (1.25 ounce) package taco seasoning mix, divided
1 teaspoon chili powder, or to taste
½ teaspoon cayenne pepper, or to taste
1 (16 ounce) can fat-free refried beans
⅓ cup salsa
¼ cup chopped onion
½ pound ground beef
4 cups shredded Cheddar cheese

Directions:
Add the water, salt, oil, flour and yeast to your bread machine in the order listed.  Select the dough cycle. Check your dough after it has been mixing a few minutes.  If it is too dry and not mixing, add water 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky. Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of   mix. Stir in chili powder and cayenne pepper; set aside.  In another bowl, mix refried beans, salsa, and onion; set aside.  In a large skillet, cook ground beef until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer a few minutes, then remove from heat. Preheat oven to 400 degrees F (200 degrees C). When the dough cycle is finished, remove the dough from the machine. Divide the dough in half, and  pat into two 12 inch pans. Spread a layer of the bean mixture on, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with cheddar cheese. Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted. Turn pizzas halfway through baking.

Prep time: 2 hrs
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 2 - 12 inch pizzas

Calories: 337.9
Fat: 16.1 g
Saturated fat: 8 g
Carbohydrates: 32.7 g
Sugars: 2.5 g
Dietary fiber: 3 g
Protein: 14.8 g
Cholesterol: 41.7 mg
Sodium: 707.6 mg
Fresh Orange Bread Pudding With Meringue Topping


Ingredients:
sugar, cornstarch, salt, milk, butter, margarine, vanilla extract, sugar, vanilla extract

Directions:
Preheat oven to 325°.  Place the oranges and bread cubes in a 1-quart casserole dish; set aside.
To make the custard, combine the sugar, cornstarch, and salt in a saucepan.  Blend in egg yolks and 1/4 cup of the milk.  mix in remaining milk stir and cook over very low heat until the custard coats metal spoon and is slightly thick (about 10 minutes].
Add butter, orange peel, and vanilla; pour into casserole over the oranges and bread cubes.  Place pan in hot water going 1/2 way up outside of casserole dish and bake at 325°F for 1 1/2 hours or until the pudding is firm in the center.
Cover with meringue.
For meringue, beat egg whites until they stand at soft peaks.  Gradually beat in the sugar.  Add the vanilla and spread over the cooked bread pudding.
Return the pan to the oven and back into the pan of hot water.  Bake 20 minutes or until the meringue is brown.  Serve warm.
Crispy Peanut Butter Chocolate Log
Category: desserts
By Tours71

Delicious variation of the Rice Krispies® treat.

Ingredients:
1 (10 ounce) package large marshmallows
¼ cup butter
¼ cup peanut butter
5 ½ cups crispy rice cereal (such as Rice Krispies®)
1 ⅓ cups semi-sweet chocolate chips
¾ cup butterscotch chips

Directions:
Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper. Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well. Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan. Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well. Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 337.7
Fat: 15.4 g
Saturated fat: 9 g
Carbohydrates: 50 g
Sugars: 32.1 g
Dietary fiber: 1.5 g
Protein: 3.5 g
Cholesterol: 10.2 mg
Sodium: 182.2 mg
Instant Pot® Midwest Goulash
Category: soups-stews-and-chili
By Tammy Doerr

I lightened this Instant Pot® goulash up by using ground turkey instead of beef. You can add corn, beans, or peas and you could top with cheese.

Ingredients:
1 tablespoon olive oil
1 pound ground turkey
2 small carrots, grated
½  onion, diced
½  green bell pepper, diced
1 tablespoon Italian seasoning, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon seasoned salt (such as Lawry's®), or to taste
1 teaspoon ground black pepper, or to taste
1 ½ cups water
1 tablespoon Worcestershire sauce
1 ½ teaspoons beef bouillon granules
2 cups elbow macaroni
1 teaspoon paprika
1 (15 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Add carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper. Mix water with Worcestershire sauce and bouillon granules in a small bowl. Pour into meat mixture and mix well. Bring to a simmer. Add macaroni and paprika and stir. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set timer for 4 minutes. Allow about 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions to prevent sauce from mixing with the steam, about 5 minutes. Unlock and remove the lid. Mix well.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 460.4
Fat: 13.2 g
Saturated fat: 2.9 g
Carbohydrates: 53.1 g
Sugars: 9.4 g
Dietary fiber: 5.4 g
Protein: 32.1 g
Cholesterol: 83.7 mg
Sodium: 1414.5 mg
Indonesian Fried Rice (Ashmore and Cartier)


Ingredients:
cooked rice, cabbage, eggs, shallots, shallots, garlic cloves, red chilies, tomatoes, salt

Directions:
Put all the spice paste ingredients into a blender and pulse until you get a paste. Then shred the cabbage.
Put the spice paste into a medium hot pan and stir until fragrant. Then add the cabbage and cook for a few minutes.
Add the rice and sweet soy sauce, and stir until blended.
Fry the eggs until the yolks are just firm, and top each serving of rice with a fried egg.
Healthy Pumpkin Cranberry Muffins
Category: bread
By simplytater

Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!

Ingredients:
½ cup milk
1 ½ teaspoons white vinegar
½ cup whole wheat flour
½ cup all-purpose flour
½ cup quick cooking oats
1 teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup canned pumpkin
½ cup packed brown sugar
¼ cup white sugar
2 tablespoons vegetable oil
1  egg
½ cup coarsely chopped fresh cranberries
¼ cup dried cranberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Stir milk and vinegar together in a small bowl. Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

Prep time: 25 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 dozen cupcakes

Calories: 148.6
Fat: 3.4 g
Saturated fat: 0.7 g
Carbohydrates: 28.1 g
Sugars: 16.1 g
Dietary fiber: 2.1 g
Protein: 2.8 g
Cholesterol: 16.3 mg
Sodium: 236.1 mg
Home Made Top Tarts!
Category: desserts
By kellweeeeezy

I didn't think anything could be better than a toasted store bought pastry tart in the morning--until I made these. Very, very easy to make! Kids (and adults) love them!

Ingredients:
1 (15 ounce) package refrigerated pie crusts
¼ cup strawberry jam, divided
2 cups confectioners' sugar
2 tablespoons milk
½ teaspoon vanilla extract
1 tablespoon colored decorating sugar, or as needed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.

Prep time: 20 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 8 tarts

Calories: 398.3
Fat: 16.3 g
Saturated fat: 4.1 g
Carbohydrates: 60.8 g
Sugars: 37.6 g
Dietary fiber: 1.8 g
Protein: 3.1 g
Cholesterol: 0.3 mg
Sodium: 255 mg