Banana Strawberry Shake

1 large ripe banana, sliced.
1 ¼ cups frozen unsweetened strawberries
5g or 5 packets of Frisun Sweet Powder
½ cup of milk
¼ cup of orange juice

Combine all ingredients in the jar of the blender. Blend on medium speed until smooth. Pour into glasses and serve.

BlackBerry Lemonade

1 large ripe banana, sliced.
1 ¼ cups frozen unsweetened strawberries
5g or 5 packets of Frisun Sweet Powder
½ cup of milk
¼ cup of orange juice

Combine all ingredients in the jar of the blender.
Blend on medium speed until smooth.
Pour into glasses and serve.

Thumbprint Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
3 ½ teaspoon of Frisun Sweet Powder
2 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.

Cup Cakes

large egg, cracked
4 ounces (1 stick) unsalted butter, softened
1 1/2 cups flour
1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
5 teaspoon Frisun Sweet Powder
1/2 cup hot water

Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.
Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.

Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.