lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Roasted-Orange Tart
Ingredients:
- 1 all-purpose flour
- 1/3 salt
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1 pure vanilla extract
- 3/4 heavy cream
- 3 navel oranges
- 5 granulated sugar
- 1 1/4 mascarpone cheese
- 1/3 confectioners' sugar
- 1
- 2
Instructions:
1. Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
2. Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
3. Meanwhile, make the roasted oranges:
4. Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
5. Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
6. Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone(or cream cheese) and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.
Title: Chocolate Cannoli
Ingredients:
- 2 ricotta cheese
- 1/4 sugar
- 4 Splenda sugar substitute
- 1 vanilla
- 1/4 powdered sugar
- 12
Instructions:
1. For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
2. Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
3. Sift powdered sugar over cones; Chill UP TO 1 Hour.
4. Don't let set longer, they will get soggy.
Title: Decadent Chocolate Delight
Ingredients:
- 18 1/4 light sour cream
- 8 water
- 1 egg
- 1 instant chocolate pudding mix
- 1 ice cream
- 3
- 3/4
- 30
- 1 1/2
Instructions:
1. Coat 5 to 7 quart crock pot with light Pam.
2. Combine all ingredients in a medium bowl; mix well.
3. Transfer to crock pot and cook on low for 6-8 hrs, or on high for 3 to 4 hours.
4. Serve hot with ice cream.
Title: Gramma's Favorite Pie Dough
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 unsalted butter
- 3 -4
Instructions:
1. In a medium bowl, or in a food processor, mix together flour and salt.
2. Cut butter into small pieces and mix into flour.
3. Add water. You want it just holding together, not wet and sticky, but not crumbly. Don't knead and work it too much.
4. Chill dough before rolling out.
5. Flour your surface and rolling pin, then roll out.
Title: Grape Pudding (Crema Fredda Di Uva Nera)
Ingredients:
- 2 seedless black grapes
- 2 1/2 cornstarch
- 1 sugar
Instructions:
1. Smash grapes. Reserve liquid. Simmer pulp over medium heat for 15 minutes.
2. Mix cornstarch and lemon juice. Add to boiling pulp. Cook until thinkened. Adjust taste with sugar if necessary.
3. Pour into bowl or individual cups. Refrigerate until cold.
4. Top with whipped cream if desired and serve.
Title: Grandma's Oatmeal Icebox Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 Crisco shortening
- 2 eggs
- 1/2 vanilla extract
- 1 flour
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 coconut
- 1 oatmeal
- 1
- 3
Instructions:
1. Cream sugars and shortening together.
2. Beat in eggs, lemon extract and vanilla extract.
3. In a separate bowl mix remaining ingredients.
4. Add dry to the wet and mix well.
5. Make into loaves.
6. Refrigerate to chill thoroughly.
7. When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
8. Bake until all cookies are done about 10 minutes.
Title: Ginger Biscotti
Ingredients:
- 125 plain flour
- 60 molasses
- 1 egg
- 1 butter
- 1/4 salt
- 2/3 baking powder
- 50 crystallized ginger
- 1/4 ground nutmeg
- 1 cinnamon
- 1/2 ground ginger
- 1/2 honey
- 1
Instructions:
1. Sift flour and add baking powder, salt and nutmeg.
2. In a separate bowl mix together the molasses, butter and egg. Add this to the flour, sprinkle in chopped ginger, add almond essence and combine until you reach a thick sticky dough.
3. Tip the dough onto a clean surface sprinkled with a small amount of flour and knead a few times until the dough is fully combined, less sticky and can be moulded into a log shape.
4. Cook at approximately 190 degrees Celsius until it has risen slightly and become firm and breadlike. For me this takes roughly 15 minutes but again, I would recommend using your judgement.
5. Remove from oven and use a serrated knife to slice into 1 inch thick strips. Mix some egg, cinnamon, honey and ground ginger and baste this onto one side of the slices.
6. Return to the oven either on a low heat allowing the biscotti to dry out gradually and become crisp. Or keep the heat high and cook until hard and crispy, turning the biscotti over to brown both sides.
7. Alternatively remove when still slightly soft in the middle depending on your preference.
8. Allow to cool and place in an air tight container. These will keep for quite some time and the yield will vary depending on how thick your slices are.
Title: Chocolate and Hazelnut Meringue Cake
Ingredients:
- 10 unsalted butter
- 1 all-purpose flour
- 3/4 hazelnuts
- 6 light brown sugar
- 4 eggs
- 12 bittersweet chocolate
- 1 pure vanilla extract
- 1 rum
- 1 salt
- 1 cornstarch
- 1/4 cream of tartar
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter a 9 x 3 inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
2. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10-15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
3. Make cake batter; In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum. Beat until combined. Set aside.
4. In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
5. Meanwhile, make meringue; Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
6. Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25-30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.
Title: Neoclassic Chocolate Mousse
Ingredients:
- 4 eggs
- 3/4 sugar
- 1/2 water
- 8 water
- 1/4 unsalted margarine
- 3/4
Instructions:
1. Heat 2 inches of water in the bottom of a double boiler over medium-high heat.
2. In a metal mixer bowl (preferably with a handle), or in the top of the double boiler, whisk the eggs. Gradually whisk in the sugar and water.
3. With a portable electric beater, beat the eggs over the boiling water on medium speed for 3 minutes.
4. Increase the speed to high and beat for 4 more minutes. The eggs should be very thick and pale. Make sure to keep the beater moving around the whole bowl to ensure that the eggs do not overcook.
5. Remove from the heat. Continue to beat on high speed until the eggs cool, about 6 minutes.
6. Return the bottom of the double boiler to a low heat. The water should be hot but not simmering.
7. Put the chocolate and water in another mixer bowl, or in the top of the double boiler (clean), and place over the hot water.
8. Allow the chocolate to soften and then stir with a whisk until the chocolate and liquid are smooth.
9. Remove from the heat and whisk or beat in the softened margarine, 1 tablespoon at a time.
10. On low, beat the chocolate into the eggs.
11. Spoon into cups or a container and refrigerate.
12. To use as a filling, beat the cold mousse until it darkens and becomes less spongy. Spread or pipe onto dessert.
13. Out of cup, the mousse will be best if eaten within 3 days. Stirred down and used as a filling, it can keep up to 1 week.
14. The stirred down version can be frozen for up to 3 months. Defrost in the microwave on the lowest setting. Heat in 10-second bursts, stirring in between.
Title: Peanut-Butterscotch Fondue
Ingredients:
- 3/4 boiling water
- 2 bacon
- 1 gala apples
- 2 marshmallows
Instructions:
1. In a medium saucepan, warm the milk over medium heat. Add the butterscotch morsels and cook, stirring, until smooth, about 10 minutes; remove from heat.
2. Whisk in the peanut butter until smooth. Stir in the boiling water.
3. Serve the fondue warm with the bacon, apples, pretzel rods and marshmallows for dipping.
Title: Bittersweet Chocolate Mousse for Your Valentine
Ingredients:
- 4 sugar
- 1/4 salt
- 1 bittersweet chocolate
- 2 heavy cream
- 2
- 3/4
Instructions:
1. In a double boiler, whisk together the yolks, sugar and salt until the sugar dissolves and the mixture is warm. This takes 3 minutes.
2. Remove from heat and quickly whisk in the chocolate and the unsweetened cocoa powder.
3. Whisk until the chocolate melts completely and you have a yummy thick mixture before you.
4. Allow it to cool to room temperature.
5. In a medium bowl over lots of ice, whip chilled cream until soft peaks form.
6. Whisk half of this mixture into the chocolate mixture.
7. Then use a rubber spatula and gently fold in the remaining cream.
8. Cover with plastic wrap and refrigerate for atleast 2 hours and upto 24 hours.
9. Remove from refrigerator 15 minutes before serving.
10. Enjoy!
Title: Cream Cheese Frosting
Ingredients:
- 1 powdered sugar
- 1/2 butter
- 8 cream cheese
- 2 vanilla
Instructions:
1. Let cream cheese and butter softened.
2. With electric mixer cream butter and cream cheese.
3. Add vanilla and gradually add powder sugar.
4. You may need to add more powder sugar to get to desired consistency.
Title: Light & Fluffy Brownie Muffins
Ingredients:
- 1 flour
- 1/3 sugar
- 3/4 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 buttermilk
- 1/2 butter
- 4 egg
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350. Butter & flour muffin molds or use paper inserts.
2. Sift all dry ingredients together into a medium bowl. Make a well in the center and set aside.
3. In another medium bowl, whisk together buttermilk, melted butter, egg, and vanilla. Pour this mixture into the well of the dry ingredients in other bowl and stir with a wooden spoon just until blended. Don't overmix.
4. Fill muffin tins no more than 2/3 full. Bake 18-20 minutes. Tops should spring back lightly when touched.
5. Cool muffins in pan on wire rack for 10 minutes.
Title: Lighter Pumpkin Pie
Ingredients:
- 1/2 palm sugar
- 1 cinnamon
- 1/2 sea salt
- 1/2 ground ginger
- 1/4 ground cloves
- 2 eggs
- 1 pumpkin puree
- 1 coconut milk
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Combine all ingredients and puree in food processor until smooth.
3. Pour filling into pie shell.
4. Bake for 40 to 45 minutes or until knife inserted near center comes out clean.
5. Cool for at least 2 hour and serve.
Title: Anise Rusks
Ingredients:
- 4 eggs
- 1/3 sugar
- 1 orange zest
- 1/2 self-rising flour
- 3/4
- 1/4
Instructions:
1. Preheat oven to 375F.
2. Line bottom of 9 x 13 pan with wax paper or parchment paper and set aside.
3. In medium bowl, combine egg yolks and half of the sugar using an electric mixer.
4. Beat til thick and lemon coloured about 3 minutes.
5. Beat in extract and orange peel.
6. Set mixer on low speed and gradually beat in flour and water, beating just until combined.
7. Set aside.
8. In separate bowl, using clean beaters, beat egg whites until foamy.
9. Gradually add remaining sugar and beat until stiff peaks form.
10. Spoon 2 heaping tablespoons of beaten whites into mixture to loosen batter.
11. Fold in remaining whites, 1/3 at a time.
12. Pour batter into paper lined pan and using a spatula smooth top.
13. Bake until top is browned 20-25 minutes.
14. Remove from oven, and reduce temperature to 250F.
15. Using a knife or metal spatula, loosen edges of cake from pan.
16. Invert cake onto wire rack.
17. Peel off paper, and set cake right side up on cutting board.
18. Cut into four equal sections.
19. Then cut each section in half and each half into four equal slices.
20. Arrange slices on a cookie sheet and bake until golden and crisp (1 - 1 1/2 hours).
Title: OMG Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2
- 1
Instructions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
4. VARIATIONS:
5. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
6. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
7. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
8. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
9. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
10. 1/2 cup (1 stick) butter or margarine.
11. 2/3 cup HERSHEY'S Cocoa.
12. 3 cups powdered sugar.
13. 1/3 cup milk.
14. 1 teaspoon vanilla extract.
15. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
16. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Title: Forgotten Kiss Cookies
Ingredients:
- 1 margarine
- 1/3 sugar
- 1/3 light brown sugar
- 1 vanilla
- 2 flour
- 1 chocolate
- 1
Instructions:
1. # Preheat over to 375 degrees f.
2. # In a large bowl, beat butter, sugars, and vanilla until well blended.
3. # Add the flour and blend until smooth.
4. # Stir in mini chocolate chips.
5. # Mold a scant Tablespoon of cookie dough around each unwrapped kiss, covering completely. Shape into balls.
6. # Place into un-greased cookie sheet.
7. # Bake 10-12 minutes or until set.
8. # Cool slightly, move from cookie sheet to wire rack. Cool completely.
9. # Prepare chocolate drizzle, if desired, drizzle over each cooled cookie.
10. # Enjoy!
11. Chocolate Drizzle = In a small microwavable bowl, place 1/4 cup mini chocolate chips and 1 teaspoon shortening. Microwave for 30 seconds to melt. stir until smooth. Drizzle over cookies.
Title: Chocolate Eclair Dessert
Ingredients:
- 2 graham cracker
- 3 instant vanilla pudding
- 9 milk
- Cool Whip
Instructions:
1. Line a 9x13 buttered pan with graham crackers.
2. Mix 2 boxes of pudding with milk.
3. Let set.
4. Add Cool Whip to pudding and put 1/2 of it over crackers.
5. Continue topping with more crackers and pudding with the last layer being crackers.
6. Ice over top of crackers with Chocolate Fudge Icing.
Title: Chocolate Almond Buttery Crescents
Ingredients:
- 2 flour
- 1/8 salt
- 1/2 butter
- 1 1/4 sugar
- 2/3 vanilla extract
- 1 1/2 white chocolate
- 2 powdered sugar
- 1 1/4
- 1/2
Instructions:
1. Combine flour, salt and cocoa. Set aside. Cream butter and sugar until light and fluffy. Add vanilla extract and almonds. Mix well. Gradually add flour mixture, beating well after each addition. Chill dough several hours.
2. Using 2 heaping measuring teaspoons for each cookie, shape dough into crescents. Bake on an ungreased cookie sheet at 350° F for 15 to 18 minutes. Cool on wire rack.
3. To decorate, melt chocolate over low heat. Dip half of the cookie into melted chocolate and let cool on wax paper. Cover dipped end with wax paper and sprinkle remaining cookie half with powdered sugar.
Title: Real Banana Milk Cake
Ingredients:
- 1 eggs
- 3
- 1/3
- 1 1/2
- 1
Instructions:
1. Blend cake mix, milk, eggs, and banana extract together-use Banana Milk instead of ordinary milk/water- IMPORTANT** adds to overall flavor.
2. Whip all ingredients for at LEAST 5 minutes- this makes cake fluffy and very moist.
3. Pour into a greased 9 x 13 pan.
4. Bake at 350 for 35 minutes (a little extra time to allow for milk sub).
5. Broil top for 2 minutes if too moist on top.
6. Cool cake.
7. Can add icing or top with whip cream (add one of those iced mocha mix packets to cream for great flavour combo).
8. Top with bananas for creme de la resistant!
Title: Canned Peaches Light, No Sugar Added
Ingredients:
- 11
- 2 -3
- 2
Instructions:
1. Sterilize canning jars and rings by simmering them in hot water for at least 10 minutes, til ready to use, have lids nearby.
2. In another saucepan, dip fruit in boiling water for 30 to 60 seconds, until skins loosen. Dip quickly into ice water and slip off skins. Cut in half, remove pits and slice. Mix citric acid with a 1/4 of a cup of water, coat peaches to prevent darkening.
3. Pack slices into jars, almost to the top.
4. Bring the juice to a boil, add peach skins and pits if desired, simmer for a few minutes. Remove skins and pits and discard. Ladle juice over peaches, leaving 1/2 an inch of headspace.
5. Adjust lids and process in a boiling water canner, with jars covered by 2 inches of water, for 20 to 25 minutes. Remove jars from canner, allow to cool for 12 hours.
6. Unscrew metal rings to make sure lids are sealed. Each lid should be indented in the center. Store in a cool, dry, dark place for no longer then one year.
Title: Coconut-Pistachio Meringues
Ingredients:
- 2 sweetened flaked coconut
- 1 sugar
- 2 cornstarch
- 4 salt
- 1 roasted pistachios
- 1/2
Instructions:
1. Preheat the oven to 300° and position racks in the middle and lower thirds. line 2 large baking sheets with parchment paper.
2. In a food processor, pulse the coconut, 1/3 cup of the sugar and the cornstarch until finely ground. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites and salt at medium-high speed until firm peaks form. Add the remaining 2/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff. Fold in the coconut mixture.
3. Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe 1 1/2-inch mounds of meringue onto the baking sheets, about 1 inch apart. Sprinkle with the pistachios and bake for 25 minutes, until the meringues are very slightly browned and set but not dry; shift the sheets from top to bottom and front to back halfway through for even baking.
4. Turn the oven off, prop the door open about 8 inches and let the meringues dry for 1 hour. Transfer the baking sheets to racks and let the cookies cool completely.
Title: Homemade Graham Crackers
Ingredients:
- 1/2 butter
- 1 dark brown sugar
- 1/4 honey
- 1/4 milk
- 2 vanilla extract
- 2 1/2 flour
- 1/2 wheat flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- sugar
Instructions:
1. Beat butter and sugar together in a large mixing bowl. Beat in honey, milk and extract until smooth.
2. Stir together dry ingredients and stir into batter.
3. Wrap in plastic wrap and refrigerate for several hours or overnight.
4. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Roll the dough 1/8-inch thick, half at a time, on a floured board. Cut into 2 to 3-inch squares and place on baking sheets. Sprinkle with sugar or cinnamon sugar,.
5. if you like.
6. Bake for 10 to 15 minutes.
Title: Cinnamon Pudding Cake
Ingredients:
- 1 3/4 brown sugar
- 2 butter
- 2 baking powder
- 2 1/2 cinnamon
- 1 sugar
- 1 1/2 water
- 2 flour
- 1/2 salt
- 2 butter
- 1 milk
- 1/2
Instructions:
1. Combine brown sugar, cold water, 2 Tablespoons butter in saucepan.
2. Bring to a boil.
3. Cool.
4. Sift flour, baking powder, salt, and cinnamon.
5. Cream the rest of the butter with flour mixture; add milk slowly.
6. Spread in a 9x9" pan.
7. Pour brown sugar mixture over batter, and sprinkle with chopped nuts.
8. Bake at 350 degrees for 35-40 minutes.
9. Serve warm with Whipped cream.
Title: Candy Cinnamon Apples
Ingredients:
- 6 apples
- 1 sugar
- 1 hot water
- 1
- 5
Instructions:
1. Preheat oven to 350 degrees.
2. Core apples, peel halfway down.
3. Place apples in pyrex baking dish.
4. Mix sugar, cinnamon candies, food coloring, and water in saucepan.
5. Heat until sugar and cadies are dissolved.
6. Pour sugar mixture over apples.
7. Bake approximately 1 hour basting every 10-15 minutes.
Title: Kifle - Yugoslavian Walnut Cookies
Ingredients:
- 7 active dry yeast
- 2 flour
- 1/2 margarine
- 2 sour cream
- 1/2 confectioners' sugar
- 1 margarine
- 1/2 walnuts
- 1 granulated sugar
- 2 vanilla extract
Instructions:
1. Put sifted flour into large mixing bowl. Mix in yeast. Cut in margarine with pastry blender until mixture is crumbly.
2. Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth, 5 to 10 minutes. Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour.
3. Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside.
4. On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges.
5. Fill wide end of each wedge with 1 tablespoon walnut filling. Roll up from wide end to point. Place on greased baking sheet, curving ends to form crescent shape.
6. Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners sugar.