xiaoxl/recipe_data huggingface dataset:
Strawberry Cake from Scratch
Category: desserts
By GothicGirl

It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer.  I made this cake for a child's birthday party.  It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!

Ingredients:
2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4  eggs (room temperature)
2 ¾ cups sifted cake flour
2 ½ teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
½ cup strawberry puree made from frozen sweetened strawberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 - 9 inch cake layers

Calories: 393.2
Fat: 15.4 g
Saturated fat: 9.1 g
Carbohydrates: 59.3 g
Sugars: 37 g
Dietary fiber: 0.7 g
Protein: 5.4 g
Cholesterol: 89.7 mg
Sodium: 232.9 mg
Strawberry and Feta Salad
Category: salad
By Andrea Longo Policella

This unusual combination of strawberries, feta cheese, toasted almonds and romaine lettuce in a sweet and tangy dressing is sure to please your guests. A guaranteed pleaser for any potluck or BBQ meal!!!

Ingredients:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
¼ cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

Directions:
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 377.9
Fat: 34.3 g
Saturated fat: 7.7 g
Carbohydrates: 12.4 g
Sugars: 8.2 g
Dietary fiber: 2.7 g
Protein: 7.1 g
Cholesterol: 22.4 mg
Sodium: 301.4 mg
Mini Fruit-Mince Cheesecakes


Ingredients:
unsalted butter, cream cheese, creme fraiche, icing sugar, vanilla extract, dried sweetened cranberries, brandy

Directions:
Line a 12-hole muffin pan with plastic wrap. Process the biscuits in a food processor to fine crumbs. Add butter and process until just combined. Press biscuit mixture into base and sides of prepared muffin holes, using a spoon to press down firmly. Place muffin pan in freezer while you make the filling.
Combine cream cheese, creme fraiche, sugar and vanilla in the bowl of an electric mixer and beat until smooth.
Fold in whipped cream using a metal spoon. Fill muffin pan with spoonfuls of filling. Freeze for a further 30 minutes.
Meanwhile, for topping, place cranberries and brandy in a saucepan over low heat. Heat gently over low heat for 2-3 minutes to plump fruit, then add mince and warm through for a further 3 minutes. Remove from the heat.
To serve, carefully remove cakes from pan and serve with fruit mince topping.
Japanese Cucumber Salad (Sunomono)
Category: salad
By Celsia

A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!

Ingredients:
5  cucumbers
2 teaspoons salt
½ cup lemon juice
½ cup white sugar
1 tablespoon white wine vinegar
¼ cup toasted sesame seeds, or to taste

Directions:
Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes. Transfer cucumbers to a strainer and squeeze as much liquid out as possible. Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

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

Calories: 93.1
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 18 g
Sugars: 12.9 g
Dietary fiber: 1.5 g
Protein: 1.6 g
Sodium: 584.7 mg
Garlic Parmesan Rosemary Twirls


Ingredients:
cream cheese spread, fresh parmesan cheese, fresh rosemary, garlic powder, onion powder, salt

Directions:
Preheat oven at 375 degrees.
Separate dough into four rectangles.
Press edges to seal.
In a small bow mix cream cheese and the grated parmesan cheese.
Snip the rosemary with kitchen shears and add to cream cheese mixture.
Add garlic powder, onion powder and salt and mix well.
Spread each rectangle with about 2 tablespoons of cheese mixture to within 1/4 inch of the edges.
Starting at short side roll each rectangle up and pinch edges to seal.
Take out and then with a serrated knife cut each rectangle into six pieces for a total of 24 pieces.
Places slices with the cut side down on your baking stone or cookie sheet.
Bake for 12-15 minutes or until a nice golden brown.
Remove from oven and place on a cooling rack.
These are best served warm.
Quick Clam Chowder


Ingredients:
minced clams, onion, garlic cloves, flour, bay leaves, fresh thyme, fat-free evaporated milk, fresh parsley, pepper

Directions:
Drain clams, saving juice.  Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short].
Heat oil over medium and cook onion until it has softened, about 5 minutes.
Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
Stir the garlic into the oil-onion mixture.  Cook about 30 seconds.  Stir in flour to coat vegetables.  Gradually whisk in the liquid.  Stir in the potatoes, bay leaves and thyme.  Bring to a simmer.  Cook about 15-20 minutes or until potatoes are tender.
Stir in clams, cream and parsley.  Turn to a simmer briefly--just to heat everything, not to boil.  Remove from heat.  Throw out bay leaves.  Season with pepper if desired.
Garden Vegetable Turkey Meatloaf


Ingredients:
skim milk, olive oil, onion, garlic cloves, zucchini, carrot, button mushrooms, fresh spinach, Worcestershire sauce, chili sauce

Directions:
Preheat oven to 350°.
Empty packet of oatmeal into a small bowl and add milk. Set aside.
Heat olive oil in a small sauté pan. Add onion and garlic and sauté until soft.
Add rest of the vegetables and cook until soft and some of the liquid has evaporated.
In a mixing bowl, mix ground turkey, oatmeal mixture, chili sauce, Worcestershire sauce and sauteed veggies until well combined. Form into a loaf shape and place in a greased loaf pan or on a greased cookie sheet.
Bake at 350°F until internal temperature reaches 140°F Raise oven temperature to 450°F and bake until internal temperature reaches 180°, and the outside of the loaf forms a nice crust.
Fried Cheerios


Ingredients:
butter, salt

Directions:
melt butter in a frying pan.
add cheerios and brown stirring to coat cheerios.  Cheerios should be browned but dry not soggy.  You should let them fry up and get crispy.
then salt as you would when making popcorn.
Fettuccine with Ricotta and Dill Sauce


Ingredients:
fettuccine, fettuccine, garlic, ricotta cheese, milk, salt, white pepper, red pepper flakes, cayenne pepper, red bell pepper, fresh dill, parmesan cheese

Directions:
Cook fettuccine in boiling water until al dente.
In blender or food processor, blend garlic, ricotta, milk, salt.
Stir in the chopped pepper and dill.
When pasta is al dente, mix 1-2 Tbs cooking water through the sauce, then drain pasta.
Add sauce to pasta and mix to coat before serving.
Top with Parmesan cheese if desired.
Thai Chicken With Basil Stir Fry


Ingredients:
water, coconut milk, soy sauce, fish sauce, red pepper flakes, olive oil, onion, garlic cloves, ground turkey, green onions, fresh basil

Directions:
Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 15-20 minutes, or according to package instructions.
In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, mushrooms, and garlic, and cook until lightly browned - about 8 minutes. Mix in ground turkey, and cook until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in green onions, and basil, and cook until heated through. Serve over the cooked rice.
Caramel Stewed Apples


Ingredients:
apples, sugar, butter

Directions:
Wash the apples (peel them if you prefer], cut into half and core them, then cut into wedges or slices. Do this as you cook the caramel, if you're brave. Otherwise deal with the apples in advance so that you can pay full attention to the caramel.
Put the sugar in a large, heavy-bottomed pan over high heat. Heat the pan until the sugar starts to melt. Stir if you see clumps. The sugar will start to caramelize quickly at some point. If it looks like it's going to turn black, take the pan off the heat for a while to cool it down. Continue melting the sugar until a thick caramel is formed.
Tip all the sliced apples into the pan at once - be careful, the pot might spit at you when the moisture of the apples hits the caramel, and spitting caramel is very painful. Stir to combine the apple and caramel as well as you can - the caramel will stick to the bottom of the pan and your stirring spatula quite a lot, but don't worry about it. If your spatula gets too caramel-clogged, scrape it off gently with the back of a knife and plop the caramel lump back into the pot. It will melt as the apple cooks down and exudes more moisture.
Lower the heat to low, just high enough so that the pan is barely simmering. Put a lid on, and let it cook, stirring occasionally, for about 30 to 40 minutes, until the apple slices are permeated with caramel color, as in the photo above. At this point add the optional butter and stir it in, though it's fine to leave it out if you wish.
Let cool thoroughly before packing into jars or plastic containers. Since this doesn't have the large amount of sugar that jams or preserves do, it needs to be stored in the refrigerator, where it will keep for a couple of weeks, or the freezer, where it should keep for a month or more.
Eat hot or cold. It's really nice on pancakes, with or without butter, as well as on oatmeal, yogurt, ice cream, or on its own. In the manga they lightly toast some bread, pile the apple on top with a pat of butter, and toast it again in a toaster oven.
Green Beans in Tomato Sauce


Ingredients:
olive oil, onion, garlic clove, chopped tomatoes, sea salt, black pepper, dried oregano, bay leaf, green beans

Directions:
For the tomato sauce, heat the olive oil over medium-high heat in a heavy-bottomed saucepan. Add the onion and sauté for 5 minutes, being sure to not let the onions brown (turn down heat if necessary]. Add garlic and sauté another minute then stir in the tomatoes, salt, pepper, oregano and bay leaf. Bring sauce to a boil then turn down to a simmer and cook 1 1/2 hours, stirring occasionally and adjusting heat if necessary. You can do this up to several days before you make the green beans. Discard bay leaf.
To cook the green beans, bring the sauce up to a boil over high heat in a large saucepan or stock pot, add the green beans and cover, cooking 8 to 10 minutes, stirring occasionally to keep sauce from sticking to the bottom of the pot. If you need to fix this for less than eight people, make all the tomato sauce and store in individual containers then cook with green beans, as needed.
Elegant White Spaghetti and Meatballs


Ingredients:
ground chicken, garlic clove, egg, mushrooms, garlic clove, nutmeg, olive oil, flour, white wine, chicken broth, cream cheese, fresh parsley, spaghetti

Directions:
Add minced garlic, beaten egg and crushed saltines to ground chicken.
Preheat oven to 375°F.
Form into 1 inch balls and bake in single layer for about 13 minutes.
Meanwhile saute mushrooms in oil until tender.
Add minced garlic, nutmeg for a minute or two more.
Add flour and wine, loosening all particles.
Add chicken broth, bring to a boil and simmer for 15 minutes.
Stir in cream cheese and parsley.  Salt and pepper to taste, add meatballs  and simmer about 10 minutes more.
Serve atop hot cooked pasta with a green side salad!
Parmesan Meat Patty Casserole


Ingredients:
flour, mozzarella cheese, parmesan cheese, oregano, tomato sauce, eggs

Directions:
Shape ground chuck into 4 patties, dip in flour, then in beaten egg, then in bread crumbs.
Brown in oil until light golden brown.
Place in casserole dish.
Place mozzarella cheese on top of patties.
Pour tomato sauce over cheese.
Sprinkle with oregano and top with enough parmesan cheese to lightly cover the top.
Bake at 350F for 40 minutes.
Ginger Scones
Category: bread
By Kim

A light and buttery scone with a good hit of ginger flavor.

Ingredients:
2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup finely chopped crystallized ginger
1 cup buttermilk
1  egg
1 ½ teaspoons vanilla extract
1  egg
1 teaspoon water
3 tablespoons coarse sugar, or as needed  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger. Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky. Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet. Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar. Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 scones

Calories: 319.6
Fat: 13.4 g
Saturated fat: 7.9 g
Carbohydrates: 43.4 g
Sugars: 13.2 g
Dietary fiber: 1 g
Protein: 6.4 g
Cholesterol: 78.2 mg
Sodium: 401.4 mg
Japanese Soup with Tofu and Mushrooms
Category: soups-stews-and-chili
By JOSIE

Miso is a fermented soy bean paste that adds a rich flavor. This is a quick, healthy soup that is very popular in Japanese cuisine.

Ingredients:
3 cups prepared dashi stock
¼ cup sliced shiitake mushrooms
1 tablespoon miso paste
1 tablespoon soy sauce
⅛ cup cubed soft tofu
1  green onion, chopped

Directions:
In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu.  Simmer 5 minutes, and serve topped with with green onion.

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

Calories: 100
Fat: 3.9 g
Saturated fat: 0.9 g
Carbohydrates: 4.8 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 11 g
Cholesterol: 3.5 mg
Sodium: 1325.8 mg
Aunt Dee Dee's Apple Coffee Cake
Category: desserts
By Lisa Martin

Layers of apple pie filling make this cake moist and delicious.

Ingredients:
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 ½ cups milk
½ cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
3  eggs
¼ cup packed brown sugar
¼ cup chopped walnuts
2 tablespoons butter, melted
¾ cup confectioners' sugar
1 tablespoon butter, melted
¾ teaspoon vanilla extract
2 ½ teaspoons hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan. Mix pie filling and cinnamon, set aside. Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling. Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons  melted butter. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes. Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth.  Drizzle over cake.

Yields: 1 - 9x13 inch pan

Calories: 209.8
Fat: 7.2 g
Saturated fat: 3.8 g
Carbohydrates: 34 g
Sugars: 15.1 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 38.5 mg
Sodium: 222.3 mg
Couscous With Roast Pumpkin, Raisins and Almonds


Ingredients:
pumpkin, olive oil, salt, black pepper, onion, garlic cloves, couscous, raisins

Directions:
Preheat oven to 200 degrees Celsius Cut pumpkin into 2 cm cubes and place in an oven pan.
Drizzle with a little olive oil, season with salt and pepper and toss well.
Roast for 30 minutes, tossing once during cooking, until pumpkin is tender and golden.
Meanwhile heat 2 - 3 tblsps olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5 - 10 minutes, until soften but not coloured.  Add stock and bring to boil.
Stir in couscous, then remove pan from heat, cover and leave to steam for 10 minutes to soften.
Remove covering and fluff up couscous with a fork.
Season well with salt and pepper to taste.
Combine couscous with raisins, toasted almonds, corriander and hot pumpkin and toss well.
Enjoy.
Creamed Spinach


Ingredients:
fresh spinach leaves, light sour cream, light cream cheese, bacon, light margarine

Directions:
Melt margarine in a large frying pan.  Add spinach and cook about 3 minutes., Add softened cream cheese, sour cream, soup mix, and bacon pieces.  Stir well., Simmer until cheese is melted., Salt and pepper to taste.
Rigatoni With Tomato, Eggplant, & Red Peppers


Ingredients:
olive oil, onion, eggplant, garlic clove, whole tomatoes, salt, black pepper, rigatoni pasta, parmesan cheese, basil leaves

Directions:
Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes.  Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.
Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes].  Season to taste with salt and black pepper and keep warm.
Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil.  Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through.  Bite a piece to check.
Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper.  Toss the pasta to coat it with the oil.
Pour in the sauce and toss the pasta once more.  Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.
Healthy Alternative Buttermilk Pancakes


Ingredients:
whole wheat flour, Splenda sugar substitute, baking powder, baking soda, egg substitute, low-fat buttermilk, prune puree

Directions:
Mix together dry ingredients.
In a separate bowl lightly beat together egg, buttermilk, and apple butter (prune puree may be substituted for any pureed fruit or fat replacement product].
Mix dry and wet together.
Let stand a few minutes for oat bran to absorb the liquid.  Preheat griddle to medium high.
Spray with non-stick spray, scoop about 1/3 cup of batter onto griddle.  Optionally, add fresh fruit such as bananas or blueberries to pancake at this point.  When starts to bubble, flip and cook a minute more.
Peppermint Shortbread Cookies


Ingredients:
butter, sugar, pure vanilla extract, all-purpose flour, cornstarch, confectioners' sugar, milk, pure vanilla extract

Directions:
Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
Form 1-inch balls and place on parchment paper-lined baking sheets.  Gently press down on each cookie to flatten.
Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
Cool and remove to a wire rack.
Combine confectioners' sugar, milk and vanilla until frosting is smooth.  Drizzle on cookies and sprinkle with crushed candy.
Stained Glass Spooks


Ingredients:
"canola oil"

Directions:
Preheat an oven to 350 degrees.
Line the bottom and interior sides of the cookie cutters with aluminum foil.  As best you can, keep the foil smooth as crevices in the foil with transfer to stained glass.  Alternately, you can intentionally use the foil to give a creepy texture to the final product.  Lightly, brush the foil lightly with the oil. Set on a baking sheet.
Arrange the hard candies in a single layer on the foil bottom of the cookie cutter. Because of their thickness, Jolly Ranchers work best, but you can also use Life Savers also work.  Bake until the candies melt, about 10 minutes.
Remove from the oven, let cool for 1 minute, then poke a hole in the top with the wooden skewer. Allow the stained glass pieces to cool completely, then pop out the stained glass shapes from the cookie cutter and peel off the aluminum foil.
Thread the ribbon through the hole.
Hang in a sunny window.
Fresh Tomato Salsa


Ingredients:
tomatoes, green onion, fresh cilantro, salt, garlic clove, chile, chile

Directions:
In blender, puree 2 tomatoes, 1/2 of the green onions, garlic, chiles, and salt., Chop the remaining tomatoes and green onions and stir into the mixture., Finely chop cilantro and stir into mixture.
Ricotta Cookies III
Category: world-cuisine
By Lisa

This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture.

Ingredients:
1 cup butter
2 cups white sugar
2  eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup milk
½ teaspoon butter
½ teaspoon shortening
4 cups confectioners' sugar
1 tablespoon lemon extract
½ cup colored candy sprinkles

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 172.4
Fat: 5.5 g
Saturated fat: 3.1 g
Carbohydrates: 28.4 g
Sugars: 18.3 g
Dietary fiber: 0.3 g
Protein: 2.6 g
Cholesterol: 21.2 mg
Sodium: 80.3 mg