lumicero/recipes-ing2inst huggingface dataset:
Title: "sneaky" Chocolate Zucchini Cupcakes Kids Love
Ingredients:
- 1 1/4 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 3/4 baking soda
- 1 salt
- 1/2 plain yogurt
- 1/2 zucchini
- 1 carrot
- 1
- 16
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition; stir in vanilla.
3. Combine the flour, baking cocoa, baking powder, baking soda and salt; add tot he creamed mixture alternately with the yogurt, beating well after each addition.
4. FOld in zucchini and carrots.
5. Fill paper-lined muffin cups 2/3 full.
6. Bake at 350 degrees for 18 - 22 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely; once cool frost cupcales and enjoy!
Title: Buttermilk Puffs
Ingredients:
- 2 flour
- 1/4 sugar
- 1 baking powder
- 1/2 baking soda
- 1 nutmeg
- 1/4 buttermilk
- 3/4 egg
- 1
Instructions:
1. In a deep-fat fryer, or a skillet, heat oil to 375 degrees.
2. Sift the flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl.
3. Add oil, buttermilk and egg; beat until smooth.
4. Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
5. Fry only 4-5 puffs at a time until golden brown on all sides.
6. Drain on paper towels.
7. Glaze the warm puffs, or roll in cinnamon/sugar mixture.
Title: Fruit Cocktail Pound Cake
Ingredients:
- 1 cream cheese
- 1 margarine
- 1 1/2 sugar
- 1 1/2 vanilla
- 4 eggs
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Line 2 9x5x3-inch loaf pans with heavy foil, leaving 1/2-inch collar.
3. Coat generously with margarine.
4. Combine first 4 ingredients in a large bowl and blend well.
5. Add eggs one at a time, beating thoroughly after each addition.
6. Alternately add flour and baking powder, mixing well.
7. Fold in fruit cocktail and nuts.
8. Divide between pans.
9. Bake until tester comes out dry, about 1 hour.
10. Let cool 5- 10 mins before removing from pans.
11. Cool completely on rack.
Title: Almond Cranberry Apricot Biscotti
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1/3 dried cranberries
- 1/3 eggs
- 1/3 granulated sugar
- 2 butter
- 3/4 vanilla
- 1/4 orange, rind of
- 2 1/2
- 1
Instructions:
1. Mix flour and baking powder together& set aside.
2. In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
3. Add almonds, cranberries and apricots.
4. Add flour mixture to wet mixture.
5. The dough will be sticky.
6. Transfer onto a lightly floured work surface.
7. Divide dough into two pieces.
8. Flour your hands and roll one piece into a log almost the length of your cookie sheet.
9. Place on the cookie sheet and flatten to about ½ an inch.
10. Both logs should fit lengthwise on your cookie sheet.
11. Bake at 350°F for 20 minutes.
12. Remove from the oven and let rest 5 minutes.
13. Transfer to a cutting board and cut diagonally into ¾" slices.
14. Stand cookies on their side and return to a 300 degree oven for 10 minutes.
15. Remove from the oven and flip each cookie onto the other side.
16. Bake another 10 minutes.
17. Let cool on a rack.
18. You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.
Title: One Pan Cobbler
Ingredients:
- 1/2 butter
- 1 self-rising flour
- 1 sugar
- 1 milk
- 3
Instructions:
1. Melt butter in a shallow baking dish. I used a 9x12 Pyrex dish.
2. Mix flour, sugar, and milk in a separate bowl.
3. Pour this mixture over melted butter. Do Not Stir.
4. Spoon fruit of your choice, either fresh or canned, over batter. Again do not stir. (If using canned fruit, be sure to drain syrup).
5. Bake cobbler at 350 degree pre-heated oven for 30-45 minutes or until crust rises to the top and is lightly browned and liquid is bubbly.
Title: Satiny Chocolate Glaze
Ingredients:
- 3/4 butter
- 3 light corn syrup
- 1 vanilla extract
- 1/4
Instructions:
1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.
Title: Angel Food Cake with YUMMY Chocolate Whipped Cream icing
Ingredients:
- 1 powdered sugar
- 1/2 milk
- 1/4 cream of tartar
- 1
- 2
- 1
Instructions:
1. Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
2. Especially good to put some toffee candy on top of the frosting in the center of the cake also.
Title: Boiled Raisin Sheetcake
Ingredients:
- 3 raisins
- 2 eggs
- 1/2 margarine
- 1 1/2 white sugar
- 2 cinnamon
- 2 nutmeg
- 3 flour
- 2 baking soda
Instructions:
1. Cream margarine and sugar together; add eggs and juice.
2. In separate bowl, combine dry ingredients.
3. Combine the two in one large mixing bowl.
4. (Don't forget to fold in the raisins).
5. Bake in 9 x 13-inch pan for 40 to 45 minutes at 350°F.
6. This goes good with a maple icing.
Title: Mousse Au Chocolate
Ingredients:
- 1/4 butter
- 1 margarine
- 5 eggs
- 1 granulated sugar
- 1/4 water
- 2/3 cream of tartar
- 2 confectioners' sugar
- 1/4 mandarin orange
- 1/2
- 1
Instructions:
1. Combine butter, 1/4 cup whipping cream, and egg yolks in top of a double boiler.
2. Whisking constantly, cook over simmering water until mixture reaches 160 degrees F on a thermometer (about 10 minutes). Remove from heat and stir in chocolate chips; stir until smooth. Transfer to a small bowl and cool to room temperature. Stir in liqueur.
3. Combine egg whites, granulated sugar, water, and cream of tartar in top of double boiler.
4. Whisking constantly, cook over simmering water until mixture reaches 160 degrees F (about 9 minutes). Transfer to a large bowl and beat until stiff peaks from. Gently fold chocolate mixture into egg white mixture. Spoon mousse into small serving dishes, loosely cover, and chill until ready to serve.
5. Place a medium (glass) bowl and beaters from an electric mixer in freezer until well chilled.
6. In chilled bowl, whip remaining 3/4 cup whipping cream until soft peaks form. Add confectioners sugar and orange extract; beat until stiff peaks form.
7. Garnish mousse with whipped cream and mandarin oranges.
Title: Chocolate Butter Cookies
Ingredients:
- 1/2 sugar
- 3/4 butter
- 1 flour
- 1
- 1 1/2
- 1/4
Instructions:
1. Heat oven to 375.
2. In a large bowl combine all ingredients EXCEPT flour and cocoa. Beat at medium speed until light and fluffy ( ~3 minutes).
3. Gradually add the flour/cocoa mix until well mixed.
4. Shape rounded teaspoons as desired (1 inch balls, 2-3 inch logs, balls flattened, balls with indentations, etc) or use cookie press.
5. Place 1 inch apart on the cookie sheet.
6. Bake for 7-9 minutes or until set.
7. Cool.
8. Decorate with melted chocolate drizzles, colored sugar, candied fruit, etc.
Title: Mocha Crinkles
Ingredients:
- 1 1/3 brown sugar
- 1/2 sour cream
- 1/4 egg
- 1 vanilla
- 1 flour
- 1 3/4 instant espresso powder
- 3/4 instant coffee granules
- 2 baking soda
- 1 salt
- 1/4 pepper
- 1/8 powdered sugar
- 1/2
Instructions:
1. Beat together brown sugar and oil; then mix in sour cream, egg, and vanilla.
2. Set aside.
3. In another bowl, mix together flour, cocoa, espresso, baking soda, salt, and pepper.
4. Add flour mixture to brown sugar mixture; mix well.
5. Refrigerate dough until firm (3-4 hours).
6. Preheat oven to 350°F.
7. Pour powdered sugar into shallow bowl; set aside.
8. Cut dough into 1" pieces; roll into balls. Roll balls in powdered sugar.
9. Bake on ungreased cookie sheets until tops of cookies are firm to touch (10-12 minutes; do not overbake).
10. Cool on wire racks.
Title: Bridget's Peanut Butter Squares
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 powdered sugar
- 1 1/2 creamy peanut butter
- 1 butter
- 12
Instructions:
1. combine graham cracker crumbs, sugar, and peanut butter.
2. mix in melted butter.
3. press into a 9x13 pan.
4. spread melted chocolate over peanut butter mixture.
5. chill until chocolate is set.
6. cut into 1 inch squares.
Title: Tropical Angel Cake
Ingredients:
- 1 Cool Whip
- 3
- 1/4
- 1
Instructions:
1. slice cake in half horizontally and hollow out insides to make two 1-inch thick shells.
2. Spoon sherbet onto bottom shell and place other half of cake on top.
3. Poke holes on top of the cake with a fork and drizzle pineapple juice on top of cake.
4. Frost top and side of cake with cool whip. Garnish with fresh fruit if desired.
5. Serve immediately or you may cover with plastic wrap, loosely, and freeze up to one week.
Title: No Bake Lemon Icebox Cake
Ingredients:
- 2 lemon pudding mix
- 1 Cool Whip
- 3 graham crackers
- 1 butter
- 1/2 powdered sugar
- 2 milk
- 2 lemon juice
- 2
Instructions:
1. Line a 9x13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.
2. In a large bowl, combine pudding packets, Cool Whip and milk then pour half of mixture evenly over grahams.
3. Add another layer of graham crackers top with remaining pudding mixture and one final layer of graham crackers.
4. In a separate bowl combine all frosting ingredients. Start with one cup of powdered sugar and add more until frosting is at desired consistency.
5. Spread frosting evenly over cake, cover and freeze for at least 4 hours or overnight.
6. Remove from freezer. Slice, serve and enjoy!
Title: Haroset (Passover Sweets)
Ingredients:
- 1 hazelnuts
- 1/2 dates
- 1/2 white raisins
- 1/2
Instructions:
1. In a processor, coarsely grind the nuts together. Add the dates and raisins. Continue to grind everything together until you reach a consistency that is smooth but still has some texture.
2. Prepare balls of the mixture about 3/4-inch in diameter. Put each ball on a small square of wax paper.
3. Serve when wanted during Passover.
Title: Coffee Bean Cookies
Ingredients:
- 2 instant coffee crystals
- 2 milk
- 3/4 butter
- 1 cream cheese
- 3/4 brown sugar
- 1 vanilla
- 2 all-purpose flour
Instructions:
1. In a small bowl stir together coffee crystals and milk until crystals dissolve; set aside.
2. Meanwhile, in a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, vanilla, and the milk mixture. Stir in any remaining flour with a wooden spoon. Cover and chill dough about one hour or until easy to handle.
3. Shape dough into one inch balls. Shape balls into ovals. Press the thin edge of a wooden spoon (or a chopstick) lengthwise into the top of each oval., forming an indent that resembles those found on coffee beans. Place on inch apart on ungreased cookie sheet.
4. Bake in a 350 F oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.
Title: Tropical Chocolate Muffins
Ingredients:
- 3/4 cocoa powder
- 3/4 boiling water
- 1 buttermilk
- 1/4 canola oil
- 3/4 applesauce
- 1 egg
- 2 bananas
- 1 sugar
- 2 flour
- 2 salt
- 1/2 baking soda
- 2
Instructions:
1. Mix cocoa and boiling water.
2. Mix buttermilk, oil, applesauce, eggs, banana and coconut extract.
3. Mix dry ingredients.
4. Combine dry ingredients with "batter".
5. Mix in cocoa.
6. Bake at 350° for 25-30 minutes.
Title: Rolo Cookies
Ingredients:
- 2 1/2 flour
- 3/4 baking soda
- 1 white sugar
- 1 brown sugar
- 1 butter
- 1 vanilla
- 2 eggs
- 2
- 70 -75
Instructions:
1. *7-8 packages.
2. Combine flour, cocoa and baking soda.
3. In another bowl, beat sugar and butter; add vanilla and eggs.
4. Stir in mixture of flour and cocoa.
5. Chill the dough for 1 hour, then shape about 1-1/2 teaspoons of dough around a Rolo, making sure it is completely covered.
6. Place cookies on ungreased cookie sheet and chill for 1 hour.
7. Bake 7-8 minutes at 375 degrees.
8. Cool on wire rack.
9. Optional: When cool, drizzle with melted white chocolate and garnish with a nut.
Title: Neopolitan Cupcakes
Ingredients:
- 1 eggs
- 3 buttermilk
- 1/2 sour cream
- 3/4 vanilla
- 1 cinnamon
- 1 eggs
- 1 buttermilk
- 1 sour cream
- 2 vanilla
- 2 butter
- 1/3 cream cheese
- 3/4 raspberry puree
- 3/4 powdered sugar
- 1
- 8
- 1/4
- 3 -4
Instructions:
1. Preheat oven to 350 degrees and line pan with cupcake liners (yields 48).
2. Chocolate Cake: In a large bowl combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon. (Do not over mix.) Sift in cake mix to remove the lumps and stir until combined. Fill cupcake liners 1/3 full and shake pan to level the batter.
3. Vanilla Cake: In a large bowl, combine eggs, egg whites, oil, buttermilk, sour cream and vanilla. (Do not over mix.) Sift in cake mix to remove lumps and stir until combined. Scoop vanilla batter on top of the chocolate batter to fill the liners 2/3 full. (1/3 chocolate & 1/3 vanilla.).
4. Shake the pan to level the vanilla, or leave it uneven if you want some of the chocolate showing through the top of the cake.
5. Bake for 17-21 minutes, or until an inserted knife comes out clean.
6. Buttercream: Beat butter and cream cheese until light and fluffy. Add raspberry puree (I microwave frozen berries, then push them through a strainer to remove the seeds). Add powdered sugar a little bit at a time until you reach your desired consistency.
7. Pipe onto cooled cupcake and top with sprinkles or sanding sugar.
Title: Deerfield Inn Almond Butter Melt-Aways
Ingredients:
- 4 almond paste
- 3 confectioners' sugar
- 4 eggs
- 2 butter
- 5 3/4 cake flour
Instructions:
1. Preheat oven to 375F and line cookie sheets with parchment paper.
2. In a large bowl, combine almond paste and sugar; beat well.
3. Add eggs one at a time, beating well after each addition.
4. Add butter and beat until light.
5. Add flour; mix until smooth.
6. With a #4 star tip, pipe onto prepared cookie sheets.
7. Bake for 6 to 8 minutes or until edges are light brown and centers are set, taking care not to overbake.
Title: Blueberry Cream Cheese Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 3/4 sugar
- 6 margarine
- 1 light cream cheese
- 2 eggs
- 1 vanilla extract
- 1/2 ground cinnamon
- 1
Instructions:
1. In a bowl, combine the cracker crumbs, 1/4 cup sugar and margarine. Press into a greased 13X9 baking dish.
2. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
3. Bake at 350 degrees for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack.
4. Spread with pie filling and then whipped topping. Refrigerate until serving.
Title: Sparkling Cookie Paint
Ingredients:
- 1/2 vodka
- 1/2
Instructions:
1. combine dust and vodka.in small bowl.use a clean paintbrush -- and "paint" cookies.
2. looks especially festive on snowflake cookies -- .
Title: Ww 2 Points - Banana Mousse
Ingredients:
- 3/4 banana
- 2 dark rum
- 1 lemon juice
- 1/2
Instructions:
1. In medium bowl, combine banana slices, rum, and lemon juice. Let marinade 1 hour.
2. Transfer to food processor or blender and process until pureed.
3. Transfer to medium bowl, fold in whipped cream.
4. Serve immediately or cover with plastic wrap and freeze.
5. 2 points per serving (1/4 cup).
Title: Latte Checkerboards ( Cookies )
Ingredients:
- 3/4 butter
- 1 sugar
- 1/2 baking powder
- 1/4 salt
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 1 1/2 instant espresso coffee powder
- 1 water
Instructions:
1. In a large mixing bowl, beat butter with electric mixer 30 seconds.
2. Add sugar, baking powder and salt. Beat until combined.
3. Beat in the egg and vanilla until combined.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in any remaining flour with wooden spoon.
6. Divide dough in half.
7. Mix coffee powder and water; knead into one portion of dough.
8. Shape each dough portion into rectangular 6 x 2 inch log.
9. Wrap logs in waxed paper or plastic wrap; chill 1 hour.
10. With a sharp knife, cut each log lengthwise into four slices.
11. Alternating colors, stack slices to form two four-layer logs.
12. Press together to seal layers.
13. Wrap logs in paper or plastic wrap, and chill 30 to 60 minutes, or until firm.
14. Place logs on a cutting surface with the solid color facing up.
15. Using a sharp knife, cut each log lengthwise into four slices. (Each will have four layers in alternating colors.)
16. Stack four slices of dough, alternating colors for a checkerboard effect.
17. Repeat with remaining slices for second log.
18. Trim edges to straighten.
19. Wrap and chill for 1 to 2 hours, or until firm.
20. Cut each log crosswise into 1/2-inch-thick slices.
21. Place slices 2 inches apart on ungreased cookie sheets.
22. Bake in a 375F oven for 10 to 12 minutes, or until edges are lightly browned.
23. Transfer cookies to wire racks and let cool.
Title: Pfeffernuesse Cookies
Ingredients:
- 3/4 dark molasses
- 1/2 butter
- 2 margarine
- 4 1/4 eggs
- 1/2 sugar
- 1 1/4 baking soda
- 1 1/2 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 1/16 - 1/8 black pepper
- 1/2 confectioners' sugar
Instructions:
1. In saucepan, combine molasses and butter. Cook and stir until butter melts. Cool to room temperature. Stir in eggs.
2. Sift together the rest of the dry ingredients - except the confectioners' sugar - in a large bowl.
3. Add molasses mixture, mix well. Dough is very stiff.
4. Chill several hours or overnight.
5. Shape chilled dough into 1" thick balls.
6. Bake on greased cookie sheet in moderate (375-degree F) oven for 8-10 minutes.
7. Cool. Roll in confectioners' sugar.
8. Put about 1/2 cup confectioners' sugar in plastic bag. Add cookies, close and gently toss around bag until well coated.
9. Makes about 6 dozen small cookies.
Title: Sublime Grapefruit Yogurt Pound Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 kosher salt
- 1 sugar
- 1/3 sugar
- 3 grapefruit zest
- 1 plain yogurt
- 3 eggs
- 1/2 vanilla extract
- 1/2 grapefruit juice
- 1/3 confectioners' sugar
- 1 grapefruit juice
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour a 8 1/2" x 4 1/4" x 2 1/2" inch loaf pan (standard size).
2. Line the bottom of the pan with with parchment paper.
3. Sift together the flour, baking powder, and salt into 1 bowl.
4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
5. Slowly whisk the dry ingredients into the wet ingredients.
6. Fold the vegetable oil into the batter, making sure it’s all incorporated.
7. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick stuck into the center of the loaf comes out clean.
8. Meanwhile, prepare a simple syrup by cooking the 1/3 cup grapefruit juice and remaining 1/3 cup sugar in a small pan over medium heat until the sugar dissolves and the mixture is clear. Set aside.
9. When the cake is done, allow it to cool in the pan for 10 minutes.
10. Carefully turn out onto a baking rack over a sheet pan, making sure the cake is turned right side up.
11. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak inches Cool completely.
12. If using the optional glaze, combine the 1 cup confectioners’ sugar and 2 tablespoons grapefruit juice and pour over the cooled cake.
13. To serve; top slices with strawberries and mint, if you like, or anything else you can conjure up.
Title: Apple Dumplings
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 cinnamon
- 4 granny smith apples
- 2
- 1
Instructions:
1. Spray a baking dish with Pam ( my dish is a 10 1/2 X 14 1/2).
2. Peel and slice or chunk your apples and then wrap in the crescent roll.
3. When I do this I wrap them like a diaper and then line them up in your pan.
4. In a sauce pan melt your butter,then add your sugar and cinamon and cook until it is bubbling constantly stirring.
5. You then pour this over the top of your dumplings.
6. At this point you take the mountain dew and pour along the outer edges and in between the dumplings, being sure not to pour over the tops.
7. Bake 350 for 40 to 45 minutes.
8. This is wonderful also made with pears or peaches.
9. Optional, serve with ice cream.
Title: Chocolate Gingerbread Cookies
Ingredients:
- 1 1/4 flour
- 1/3 baking soda
- 1/2 baking powder
- 1/4 cinnamon
- 1/2 ground ginger
- 1/2 allspice
- 1/4 salt
- 1/4 ground cloves
- 1 butter
- 1/4 sugar
- 1/2 egg
- 1 molasses
- 1/4 vanilla
- 1
Instructions:
1. In a medium bowl, combine flour, cocoa, baking soda, baking powder, cinnamon, ginger, allspice, salt and cloves; set aside.
2. In a large bowl, beat butter and sugar until creamy; add the egg white, molasses and vanilla and beat until smooth. Add the flour mixture and stir by hand just until you have soft dough. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or until well chilled.
3. When you’re ready to bake, preheat the oven to 350°F Roll the dough out between two sheets of waxed paper or on a surface very lightly dusted with a combination of flour and sugar until it’s 1/8”–1/4” thick. Cut out cookies using your choice of cookie cutters or a glass rim. Re-roll the scraps once to get as many cookies as possible.
4. Place the cookies an inch apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 10–12 minutes, until pale golden around the edges. Transfer to a wire rack to cool.
Title: Sheila's Best Apple Crisp (No Oats)
Ingredients:
- 2 cooking apples
- 1/4 water
- 1/2 sugar
- 1/2 light brown sugar
- 1/2 nutmeg
- 1/2 cinnamon
- 1/4 salt
- 3/4 flour
- 1/2 unsalted butter
Instructions:
1. Cut cold butter into small cubes. Place in freezer to chill further.
2. PREPARE APPLES.
3. Peel apples.
4. Cut an apple into quarters. Cut out core. Cut each apple slice one more time so that there are 8 slices.
5. Cube the apple by cutting each slice the "short" way 2 or 3 times. Apple chunks should be no smaller than 1 inch (or they will get too mushy when cooking).
6. Cube the remaining apples.
7. Put apples into an 8 1/2 x 12 inch au gratin casserole dish, or an equivalent baking dish (it's pretty forgiving).
8. Pour water over apples.
9. PREPARE TOPPING:.
10. In the food processor put the sugar, nutmeg, cinnamon, salt and flour. Pulse until combined.
11. Remove butter from freezer and put into food processor.
12. Pulse to blend. Topping should be smaller than peas but not as fine as cornmeal.
13. Add 3/4 cups chopped pecans pulse too mix.
14. Sprinkle topping over apples evenly.
15. Cover dish with foil.
16. Bake at 350 for 30 minutes.
17. Uncover.
18. Bake for 30 more minutes.
19. Cool before serving.