lumicero/recipes-ing2inst huggingface dataset:
Title: No Bake Lemon Squares
Ingredients:
- 32 -36 graham crackers
- 1 sweetened condensed milk
- 1/4 fresh lemon juice
- 1 butter
- 1 icing sugar
- 2 1/2 - 3 lemon juice
Instructions:
1. FILLING.
2. In a small bowl, mix Condensed Milk with the 1/4 cup Lemon Juice. It will appear runny at first but when it sits, it thickens. Set aside.
3. In a square container (I use a Tupperware square container that I can seal with the lid) line with graham crackers. You will have to cut some crackers to fit. Take a bread and butter knife and gently saw through the cracker until it cuts through.
4. Top with the lemon mixture.
5. Top the lemon mixture with another layer of graham crackers. Again, you will have to cut some to fit around the edges.
6. ICING.
7. Cream the butter with a bit of the icing sugar until there are no lumps left. Add more icing sugar a bit at a time until it's too hard to stir. Add a tsp of lemon juice and mix until smooth again and no lumps remain. Keep alternating icing sugar and lemon juice until its of spreading consistency.
8. Spread over top layer of graham crackers.
9. Cover and let sit over night.
10. Cut into squares and enjoy.
Title: Sweet Corn Cake With Blueberry-Lavender Compote
Ingredients:
- 6 unsalted butter
- 1 unbleached all-purpose flour
- 2 baking powder
- 1/4 table salt
- 1/2 fresh corn kernels
- 1 sour cream
- 1/2 granulated sugar
- 3/4 eggs
- 3 granulated sugar
- 1 fresh corn kernels
- 2 fresh blueberries
- 1 1/4
- 1
Instructions:
1. Position a rack in the center of the oven and heat the oven to 350°F Butter the sides and bottom of a 9x2-inch round cake pan. Fit a circle of parchment in the bottom of the pan and butter that as well.
2. Sift the flour, baking powder, and salt into a medium bowl. Whisk in the cornmeal; set aside.
3. Purée the corn kernels in a food processor until smooth. Strain the purée through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any purée off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.
4. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.).
5. On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.
6. Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely.
7. Make the compote:
8. Combine the sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely. Remove from the heat. Add the lavender and stir to combine. Let infuse for 10 minutes, then strain the syrup into a small bowl and let cool.
9. When ready to serve the cake, stir the corn and blueberries into the syrup. Cut the cake into wedges, and top each serving with about 3 Tbs. of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.
Title: Old Fashioned Pear Fritters (Wok)
Ingredients:
- 2 powdered sugar
- 1 lemon juice
- 4 pears
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 egg
- 2/3 milk
- powdered sugar
Instructions:
1. Combine 2 TB powdered sugar and lemon juice in a small bowl.
2. Slice pears 3/8 inch thick. Dip each slice in lemon juice mixture.
3. Combine flour, baking powder and salt in a small mixing bowl.
4. Combine beaten egg and milk; add to flour mixture, mixing well.
5. Fill wok with oil half the depth of wok; heat to 360°F
6. Dip pear slices in batter. Fry 1-2 minutes per side or until golden. Drain on paper towels.
7. Dust with powdered sugar and serve hot.
Title: Peach Pie With Coconut Streusel
Ingredients:
- 1 brown sugar
- 2/3 flour
- 3 nutmeg
- 1/2 oatmeal
- 6 sweetened flaked coconut
- 1/3 butter
- 1/4
- 1 1/2
Instructions:
1. Preheat oven 375 degrees.
2. Combine 1/3 cup sugar, flour and nutmeg in a bowl.
3. Sprinkle mixture over peaches, toss gently.
4. Mixture will be juicy!
5. Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!)use an additional 1 to 2 tablespoons of flour.
6. Spoon into prepared crust.
7. Bake 375 degrees for 30 minutes.
8. Remove from the oven and add streusel.
9. Streusel:
10. Combine 1/3 cup sugar, oatmeal, coconut and butter.
11. Mix with a fork until crumbly and the ingredients are moistened with the butter.
12. This takes 2-3 minutes.
13. Sprinkle over peach mixture.
14. Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown.
15. Cool on a wire rack.
16. Serve and enjoy!
Title: Horchata Cupcakes
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 vanilla extract
- 1 cinnamon
- 1
- 4
Instructions:
1. beat together the sugar and the butter until light and fluffy, about 2-3 minutes.
2. sift flour, baking powder, salt, and cinnamon together.
3. mix the horchata and vanilla together.
4. add the flour mixture and horchata mixture to the butter/sugar in 3 parts alternating between flour and horchata and beating well after each addition.
5. in a clean mixer bowl, beat egg whites until soft peaks form.
6. fold egg whites into cake batter until incorporated.
7. scoop batter into the prepared cupcake pans.
8. bake in the 350 degree oven for approximately 20 minutes or until a toothpick comes out clean.
Title: Quick Oatmeal Raisin Bowl
Ingredients:
- 1/3 butter
- 1/4 brown sugar
- 3/4 quick-cooking oats
- 1/4 raisins
- 1/4 vanilla extract
Instructions:
1. Add brown sugar to butter and stir to disolve. Add oats, raisins and vanilla.
2. Microwave for 20 seconds.
3. Tastes like a warm oatmeal raisin cookie!
Title: German Gingerbread Mini Souffles Aka Lebkuchensouffle
Ingredients:
- 20 butter
- 2 granulated sugar
- 200 frozen mixed berries
- 1/4 eggs
- 4 milk
- 2 lemon, zest of
- 1 lemon juice
- 1 dark rum
- 1 mixed spice
- 1 -2 granulated sugar
- 70 all-purpose flour
- 2 -3 cornstarch
- 40 salt
- 20 powdered sugar
- 1
Instructions:
1. Butter six (150 ml size) ramekins with butter and sprinkling with sugar; chill.
2. Cook fruit with orange juice, mashing gently to crush berries, until it has become liquidy; remove from heat and let cool about 10 minutes.
3. Separate the eggs into yolks and whites.
4. Mix together the egg yolks with the milk, lemon zest, lemon juice, rum, spice blend,granulated sugar, vanilla sugar using a hand mixer for 5 minutes, or until creamy and slightly thickened.
5. Combine the flour and the cornstarch, and then add the fruit, folding it in gently.
6. Beat egg whites with a pinch of salt until stiff peaks form.
7. Fold egg whites into the egg yolk mixture gently.
8. Portion the batter into the ramekins, set ramekins onto a jelly roll pan to make them easy to place in the oven.
9. Bake in a preheated 175 Celsius oven on the bottom rack for 30-35 minutes.
10. Remove the souffles from their ramekins and sprinkle with powdered sugar, or ladle some chocolate sauce onto serving plates, and place the souffles in the center, then dust with powdered sugar and serve.
Title: Orange Refrigerator Cookies
Ingredients:
- 1/2 shortening
- 3/4 sugar
- 1 egg
- 2 evaporated milk
- 1 1/2 vanilla flavoring
- 1 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1/2 pecan halves
- 3/4
Instructions:
1. Cream shortening and then gradually add sugar, beating until light and fluffy.
2. Add egg and beat well.
3. Add evaportated milk, orange rind and vanilla and beat well.
4. Combine flour, baking powder and salt.
5. Add to creamed mixture aznd beat well.
6. Shape dough into two 12"x2" retangles.
7. Place pecan halves, lengthwise, down the center of each rectangle.
8. Fold the sides of the dough tightly over the pecans.
9. Wrap logs in waxed paper and chill at least 2 hours.
10. Cut dough into 1/4 inch slices and place on an ungreased cookie sheet.
11. Bake at 350 degrees F for 5- 10 minutes or until lightly browned.
12. Cool cookies on wire racks.
Title: Pecan Rum Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 vanilla pudding mix
- 1/2 rum
- 1 pecans
- 1/2 butter
- 1/2 rum
- 1/2 sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease well a bundt cake pan.
3. Dust well with flour or cocoa.
4. Sprinkle nuts on bottom of pan.
5. Mix cake ingredients together.
6. Pour batter over pecans.
7. Bake for 50-60 minutes.
8. Be sure you have the glaze hot and ready when cake comes out of the oven as both must be hot.
9. Glaze: Put all ingredients in a sauce pan and heat until boiling.
10. Boil for 2 minutes.
11. No longer.
12. Pour glaze around the outside edges of the cake as soon as it comes out of the oven.
13. Let stand for 20 minutes and remove from pan.
Title: Steamed Syrup Pudding
Ingredients:
- 60 butter
- 1/4 caster sugar
- 1 egg
- 1/2 vanilla essence
- 1 plain flour
- 2 baking powder
- 1/3 milk
- 1/2 raisins
- 2 sultana
- golden syrup
Instructions:
1. Cream butter and sugar until fluffy.
2. Beat in egg and vanilla.
3. Combine the flour with the baking powder and sift together so they are well combined, and then lightly fold in the dry ingredients alternately with milk.
4. Fold in fruit or nuts.
5. Spoon the syrup into the base of a greased 4 cup pudding basin.
6. Add the batter on top.
7. On top of the pudding basin put 2 layers of foil, covering the top of the pudding.
8. Grease the foil in contact with the pudding.
9. You can tie string around the top of the basin to secure the foil and make a handle for lifting outof the hot water.
10. Place the pudding basin in a large saucepan with enough boiling water to come halfway up the sides of the basin.
11. To make this easy first put the pudding basin in a dry pot and then fill with boiling water from the kettle.
12. Bring the water back to the boil then reduce the heat and simmer, covered for 1 1/2 hours.
13. Lift the pudding from the water, remove foil and unmould pudding onto a serving plate.
14. Serve it sliced in wedges with ice-cream, cream or custard.
Title: Heart O'mine Cookies
Ingredients:
- 1 butter
- 2 cream cheese
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 salt
- 1 rolled oats
Instructions:
1. Beat butter and cream cheese together until creamy.
2. Blend in vanilla. Add flour and salt, mixing well.
3. Stir in oats.
4. Cover dough and chill for one hour.
5. Preheat oven to 350.
6. Roll out on lightly floured board until 1/4" thickness.
7. Cut with floured 2 1/2" heart shaped cookie cutter. Place on ungreased baking sheet.
8. Press center with thumb and fill imprint with jam.
9. Bake 16-18 minutes until slightly golden.
Title: Low Fat Low Sugar Devils Food Cupcakes
Ingredients:
- 1 pumpkin puree
- 2 Cool Whip Lite
- 1 Jell-O pudding mix
- 1
Instructions:
1. Combine cake mix and pumpkin in a mixing bowl and beat until all of mix is wet. Spoon into muffin tins (use liners so that no oil or spray is needed to keep from sticking) and bake 18 - 22 minutes in a preheated 350 degree oven.
2. Combine thawed Cool Whip and pudding mix in a large mixing bowl and beat with a whisk. Put back into refrigerator to chill.
3. When cupcakes are done, set out to cool thoroughly. When cool, ice with Cool Whip mixture and serve.
Title: Flourless Chocolate Cake
Ingredients:
- 1 unsalted butter
- 1/2 unsalted butter
- 1/2 eggs
- 8 sugar
- 1/4 vanilla extract
- 2 -3 salt
- 1/2 heavy whipping cream
- 12 vanilla extract
- 1
Instructions:
1. Grease a 9-inch spring form pan and line bottom with a parchment round. Combine the chocolate and butter in a bowl. Set the bowl over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly until smooth, about 5 minutes. Set aside.
2. Combine eggs, sugar, vanilla and salt in a large bowl. Mix with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of the egg mixture into the chocolate mixture. Repeat this process until all of the egg mixture has been folded inches.
3. Pour batter into the prepared pan and bake at 375 degrees for 45-50 minutes or until cake has risen and the adges are set. Cool on a wire rack to room temperature. Remove spring form pan side, invert cake onto a plate, and peel off the parchment paper. Reinvert cake on a serving platter. Heat cream and chocolate in a saucepan over medium heat, stirring until melted and smooth. Remove from heat and add extracts. Drizzle chocolate sauce over cake and serve.
Title: Yoghurt-Brownies
Ingredients:
- 3 yoghurt
- 3 white sugar
- 3 all-purpose flour
- 1 baking powder
- 4 water
- 1 margarine
- 100 white sugar
- 100 dark chocolate
- 100 walnuts
- 100
- 1
Instructions:
1. Take all ingredients for the butter and mix them until smooth (one cup = 200 ml).
2. Put the butter in the baking pan (not to small and shallow!) and sprinkle with chopped walnuts. Bake it 30 minutes at a 200 degrees Celsius.
3. When it's baked (try with the toothpick - don't wait for it to come out entirely dry), take it out and carefully cut in squares. Do not put the knife all the way down.
4. While the butter is in the oven and almost done, make the frosting (it's more like a glaze, really):
5. Put sugar and water in the small sauce pan and let it boil for a few minutes, almost to form a syrup (not thick!). Remove from the heat and add chocolate and margarine. (You can add more than 100 grams of chocolate if you want.) Mix with the spoon, until smooth. Then mix in the oil.
6. Pour while still warm over the hot brownies.
7. If you want coconut, and not the walnuts, do not sprinkle them before the baking, but after, over the moist glaze.
8. After it cools down a little, put it in the fridge. It's ready to use after 2-3 hours.
9. Good appetite!
Title: Schaumtorte
Ingredients:
- 6 vinegar
- 2 vanilla extract
- 2 salt
- 1 1/2 ice cream
- 1/8 berries
Instructions:
1. Preheat oven to 275F, spray a 9" springform pan with cooking spray (Pam) and lay a sheet of parchment paper on a baking sheet.
2. Beat egg whites until they hold a peak; beat in 6 tablespoons sugar, adding about 2 tablespoons at a time.
3. Add vinegar and vanilla.
4. Fold in remaining sugar and salt.
5. Pour 2/3 of the mixture into prepared springform pan; drop remainder from a teaspoon onto parchment paper to form small "kisses" arranged in a ring the same size as the springform pan.
6. Bake for an hour; let stand until cold.
7. Remove from pan carefully and fill with whipped cream and berries or ice cream.
8. Place ring of "kisses" on top.
Title: Frozen Chocolate Peanut Delight
Ingredients:
- 1 cream cheese
- 1 peanut butter
- 1 confectioners' sugar
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 1/2
- 1
- 1/2
Instructions:
1. Prepare brownie mix according to package directions, baking in 9X13 pan.
2. Cool completely.
3. In mixing bowl, beat cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth.
4. Fold in 3 cups whipped topping.
5. Spread over crust; top with remaining whipped topping and peanuts.
6. Melt chocolate chips in a small ziploc bag.
7. Snip off small corner and drizzle over cake.
8. Freeze for 2-3 hours before cutting.
Title: Butterless, Eggless, Milkless Cake
Ingredients:
- 1 brown sugar
- 1 1/4 water
- 1/3 shortening
- 1/3 raisins
- 1/2 nutmeg
- 2 cinnamon
- 1/2 ground cloves
- 1 salt
- 1 baking soda
- 2 water
- 2 flour
- 1 baking powder
Instructions:
1. Bring to a boil the first eight ingredients. Cool. Add remaining ingredients and mix together.
2. Bake in an 8 x 8 pan at 350 degrees until a toothpick comes out clean. (Mom didn’t write a time so I would start checking at 20 minutes but I’m guessing it would take 30-40 minutes to be done.) (It's a small cake so you don't have to worry about lots of leftovers!)
3. Note: I haven’t made this for quite a while and now I would try to make it healthier. I would use Splenda brown sugar. I would try using unsweetened applesauce or a fruit purée that is sold to replace fats in baking to replace all or part of the shortening. I would replace a good part of the flour with whole wheat, almond or soy flour. I have done all of these things in other recipes and the outcome was good so I have no reason to think that it wouldn’t work for this one!
Title: Apple-Apricot-Cranberry Crumble
Ingredients:
- 1 3/4 apple cider
- 1/4 dried sweetened cranberries
- 1/4 brown sugar
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 5 honey
- 1 vanilla extract
- 3 apples
- 1
- 5
Instructions:
1. Preheat oven to 350 degrees F, & butter a 11"x7" baking dish.
2. In a saucepan, bring cider to boil, then remove from heat & stir in apricots & cranberries. Let stand 20 minutes, then drain, but reserve the cider.
3. In a bowl, mix apricots, cranberries, cereal, 1/4 cup of the brown sugar, 1 tablespoon of the flour & 1/2 teaspoon of the cinnamon.
4. In another (large) bowl, mix 1/4 cup of the brown sugar, remaining 4 tablespoons flour & 1/2 teaspoon cinnamon. To this this, add reserved cider, honey & vanilla, stirring to mix.
5. To this large bowl, add apples & toss to coat.
6. Pour the apple mixture into the prepared baking dish.
7. Top evenly with apricot/cranberry/cereal mixture, then bake about 55 minutes.
8. Remove from oven, cool slightly, & serve warm. Refrigerate leftovers.
Title: The Easiest Shortcrust Pastry
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 2 sugar
Instructions:
1. Simply mix together the ingredients and press into a pie dish.
2. If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180°C.
3. To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180°C.
4. For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
5. For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.
Title: Boma Banana Bread Pudding
Ingredients:
- 2 milk
- 2 heavy cream
- 1 sugar
- 3 sugar
- 7 eggs
- 1 cinnamon
- 4 butter
- 3 bananas
- 5 heavy cream
- 3 milk
- 1 1/2 vanilla extract
- 1 1/2 sugar
- 9 cornstarch
- 2
- 6
Instructions:
1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set aside.
2. In a large bowl and using an electric mixer, combine milk, cream, sugar, cinnamon, and beaten eggs.
3. In a 9x9 square or round pan, place one layer of bread on bottom. Place bananas on top, followed by a layer of bread.
4. Pour custard mixture over the entire dish, filling it 2/3 to ¾ full. Press top bread layer into custard to prevent the bread from drying out. Add more custard if necessary.
5. Place butter chunks on top of bread pudding.
6. Bake at 300 degrees for one hour or until an inserted knife comes out clean.
7. Serve with vanilla sauce (recipe below).
8. Heat up milk, vanilla, heavy cream, and sugar.
9. Combine cornstarch with egg yolks.
10. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.
11. Turn off the heat and stir continuously until well combined and thickened.
12. Transfer the sauce into a bowl and set over an ice bath to cool.
Title: Orange Charlotte
Ingredients:
- 3 unflavored gelatin
- 3/4 cold water
- 3/4 boiling water
- 1 1/2 lemon juice
- 2 sugar
- 1 1/2 heavy whipping cream
- 1 1/2 mandarin orange
- 2 1/2 maraschino cherries
- 1/2
- 3
Instructions:
1. In a large bowl, combine gelatin and cold water; let stand for 10 minutes.
2. Add boiling water; stir until gelatin dissolves.
3. Add juices, orange peel and 3/4 cup sugar.
4. Set bowl in ice water until mixture is syrupy, stirring occasionally.
5. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
6. When gelatin mixture begins to thicken, fold in whipped cream.
7. Lightly coat a 9-in. springform pan with nonstick cooking spray. Pour mixture into pan; chill overnight.
8. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.
Title: Walnut Ice Cream Cone Bowls
Ingredients:
- 3/4 sugar
- 1 egg
- 2 butter
- 1 vanilla extract
- 1/4 milk
- 1/2 all-purpose flour
- 1/3 walnuts
Instructions:
1. Preheat the oven to 300 degrees F. In a medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.
2. Grease a large nonstick cookie sheet and spread 1 1/2 tbls of the batter into a 6 inch circle using a thin, flexible spatula. Dipping the spatula in water first makes this job easier. The batter will spread about 1/2 inch while baking, so keep the circles about 1 inch apart. Fit as many as you can on 1 cookie sheet.
3. Bake for 15 minutes or until lightly browned. Remove the coolie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Place cookie gently over inverted bowl. The cookies will fall around the sides of the bowl. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. When cool enough to handle, carefully remove the cone bowls form the bowl, repeat process with the remaining batter.
Title: Pineapple Rice Pudding
Ingredients:
- 1 cooked white rice
- 3/4 sugar
- 1 half-and-half cream
- 1 cornstarch
- 3 eggs
- 1 vanilla
- 1 crushed pineapple
- pecans
Instructions:
1. In a large mixing bowl, combine rice, sugar and half-and-half and mix well.
2. Stir in cornstarch, eggs, vanilla and pineapple.
3. Pour into 4-5 quart slow cooker coated with vegetable cooking spray,.
4. Cover and cook on low for 2-3 hours.
5. When ready to serve, top each serving with toasted chopped pecans if desired.
Title: Toll House Tarts
Ingredients:
- 1 unsalted butter
- 1 1/3 dark brown sugar
- 1 egg
- 1 white sugar
- 1/4 pure vanilla extract
- 1 baking soda
- 1 hot water
- 1 flour
- 2 salt
- 1/4
- 1
Instructions:
1. Prepare dough by mixing melted butter with brown sugar, then the white sugar, egg, egg yolk and vanilla.
2. Stir in the soda mixture, flour and salt.
3. Then add the chocolate chips.
4. Chill batter for 30 minutes.
5. Preheat oven to 350.
6. Pack dough half way full in cups of miniature muffin pan.
7. Bake 15 to 17 minutes.
8. Cool 10 minutes in pan, then pop out.
Title: Turtle Shortbread Cookies
Ingredients:
- 1 1/2 butter
- 1/2 sugar
- 1 flour
- 4 salt
- 1/2 shortening
- 24 pecans
- 1 pecan halves
- 2
- 1
- 6
Instructions:
1. Heat oven to 350. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 T. additional softened butter.).
2. Divide dough into 12 equal parts. Roll each part into 1/4 inch thick circle (if dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. Meanwhile, in 1 quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
4. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans.