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Home Made Top Tarts
Lunch American

Home Made Top Tarts

4.6

Prep
20 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Unroll pie crusts, place on a lightly floured work surface, and roll slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles.
  3. 3 Place about 1 tablespoon strawberry jam in the center of 8 squares. Spread jam out to within 1/4-inch of the edge. Top each with another pastry square and use a fork to crimp together, sealing in jam. Use a knife to trim pastries, if desired. Transfer filled pastries to the prepared baking sheets.
  4. 4 Bake in the preheated oven until edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets.
  5. 5 Whisk confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Add water, a few drops at a time, if needed. Spread cooled tarts with frosting and sprinkle with colored sugar.
  6. 6 Serve and enjoy.

By kellweeeeezy

Back-to-School Cookies
Lunch American

Back-to-School Cookies

5.0

Prep
30 min
Cook
12 min
Total
252 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until well mixed. Sift together flour, baking powder, and salt and stir into the creamed butter mixture alternately with the heavy cream until dough is evenly mixed. Chill dough in refrigerator, 2 to 3 hours.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Roll cookie dough on a floured work surface. Cut dough into strips about 2 1/2 inches long and about as thick as a pencil, forming one end into a point. Arrange "pencils" on the prepared baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, 12 to 14minutes. Transfer parchment paper with cookies to a wire rack to cool completely.
  5. 5 Mix enough confectioners' sugar and lemon juice together in a bowl to form a thick icing. Divide icing among several small bowls and mix different colors of food coloring into each bowl.
  6. 6 Decorate "pencil" cookies with colored icing so they look like colored pencils. Allow icing to dry completely.

By Barbara Sauermann

Pumpkin Oat Scones
Lunch American

Pumpkin Oat Scones

4.1

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.
  3. 3 Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.
  4. 4 Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
  5. 5 Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.

By MattsWife

Chewy Pecan Pie Bars
Lunch

Chewy Pecan Pie Bars

3.2

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan.
  2. 2 Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan.
  3. 3 Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.

By benson_lorraine

Simple Orange Glaze
Dessert American

Simple Orange Glaze

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
  3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Gingerbread Cookie Icing
Dessert American

Gingerbread Cookie Icing

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Sift confectioners' sugar into a small bowl to remove lumps.
  2. 2 Gradually stir in milk until icing is smooth, but not runny.
  3. 3 Add optional color to icing by dividing between small containers, one for each color. Gradually add food coloring until desired shades are reached.

By Alison Hendon

Blackberry Cake Filling
Dessert American

Blackberry Cake Filling

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, constantly stirring, until sauce is heated through and thickened, about 1 minute.

By kimmyg

Dairy-Free Vanilla Frosting
Dessert American

Dairy-Free Vanilla Frosting

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients
  2. 2 Beat confectioners' sugar and dairy-free margarine together using an electric mixer on low speed.
  3. 3 Add water to increase creaminess if needed. Add vanilla.
  4. 4 Increase speed to high and continue to mix until frosting is stiff. Refrigerate until ready to use.

By littlred0304

Marzipan Candy
Dessert American

Marzipan Candy

4.9

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Break almond paste into small pieces over a medium bowl. Add 1 cup of confectioners' sugar and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar and work it in really well. Pour in corn syrup and work it in until evenly blended. Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform, 3 to 5 minutes. If dough seems too sticky, knead in more sugar. Wrap dough in plastic wrap and refrigerate for about 1 hour. It should have the consistency of modeling dough.
  2. 2 Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at desired color. Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar. Roll dough out to 1/4-inch thickness. Cut into desired shapes using small cookie cutters to make candies.

By DARLING975

Brown Butter Frosting
Pantry American

Brown Butter Frosting

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
  2. 2 Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

By blueyedfeather

Hot Cocoa Mix
Drink American

Hot Cocoa Mix

4.2

Prep
Cook
Total

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined.
  3. 3 Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
  4. 4 For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

By Earla Taylor

Homemade Almond Paste
Dessert American

Homemade Almond Paste

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Grind almonds in a blender. Mix confectioners' sugar into almonds until combined. Beat egg whites slightly in a separate bowl, then mix into almond mixture. Use your hands to blend in almond extract.
  2. 2 Form paste into a log, wrap tightly in plastic, and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

By Carol

Cake Fondant
Pantry American

Cake Fondant

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar.
  3. 3 Roll fondant out on a work surface generously dusted with confectioners' sugar to desired thickness.

By beth plouff

Decadent Chocolate Truffles
Dessert American

Decadent Chocolate Truffles

4.6

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.
  3. 3 Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.
  4. 4 Shape chilled mixture into 1-inch balls.
  5. 5 Roll balls into your favorite toppings, if desired. Enjoy!

By Jenny Saunders

Best Hot Chocolate Mix
Drink American

Best Hot Chocolate Mix

4.2

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving.
  2. 2 To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.

By Fran Willis

Tangy Lemon Cream Cheese Frosting
Pantry American

Tangy Lemon Cream Cheese Frosting

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
  2. 2 Beat in 2-1/4 to 2-1/2 cups more of powdered sugar until frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

By Amanda Howell

Mini Strawberry Santas
Dessert American

Mini Strawberry Santas

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make Santa's "hat"; set aside.
  2. 2 Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up; the whipped cream will form soft mounds.
  3. 3 Spoon a large dollop of whipped cream on top of strawberry base for the "face" and "beard". Set the "hat" atop the "face'". Add a dot of whipped cream, using a toothpick, on top of the "hat" for the "pom-pom" and 2 dots on the strawberry base for "buttons". Place 2 sprinkles on the "face" for "eyes".

By Barbara Sauermann

Stuffed Strawberries
Dessert American

Stuffed Strawberries

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut tops off strawberries; stand upright on cut sides. Cut from tip towards bottom ¾ of the way down (for a fancier look, make a crosscut).
  2. 2 Beat cream cheese, confectioners' sugar, and orange liqueur in a bowl using an electric mixer (or process in a food processor) until smooth. Transfer to a piping bag with a star tip. Pipe filling into each strawberry; arrange on a serving platter.

By IMVINTAGE

Sugar Cookie Icing
Dessert American

Sugar Cookie Icing

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together confectioners' sugar and milk in a small bowl until smooth.
  3. 3 Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  4. 4 Divide into separate bowls, and add food colorings to each to desired intensity.
  5. 5 Dip cookies, or paint them with a brush.

By JBS BOX