lumicero/recipes-ing2inst huggingface dataset:
Title: Rough Apple Galette
Ingredients:
- 1 flour
- 2 flour
- 1/4 salt
- 1 sugar
- 1/2 butter
- 1/2 vanilla
- 2 water
- 4 brown sugar
- 1 flour
- 1/2 cinnamon
- 6 apples
- 1 butter
Instructions:
1. Pastry.
2. Put the flour, salt, and sugar in a large bowl.
3. Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water.
4. Quickly work in the flour to create dough.
5. Do not over-mix.
6. Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
7. Preheat the oven to 450°F/230°C.
8. Roll the pastry into a round and lay on a baking sheet.
9. Filling.
10. Roll the pastry into a round and lay on a baking sheet.
11. Stir together the sugar, flour, and cinnamon in a bowl.
12. Toss in the apples to coat, and dump onto the pastry.
13. Dot with the butter.
14. Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won’t cover the apples completely.
15. Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.
Title: Peanut Blossoms
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1 baking soda
- 1
Instructions:
1. With mixer, beat butter, peanut butter and sugars until smooth; then beat in egg and vanilla.
2. Combine flour and baking soda in separate bowl. Stir into sugar mixture until blended.
3. Shape dough into 1-inch balls, and then roll in granulated sugar.
4. Bake at 350°F until slightly darker brown, 8 to 10 minutes.
5. Remove from oven and press chocolate star into cookie.
6. Return to oven until chocolate is shiny and soft, 3 minutes.
Title: Sensational Rice Custard Pudding
Ingredients:
- 1 arborio rice
- 5 water
- 4 milk
- 3/4 sugar
- 1/4 salt
- 1 eggs
- 3 cornstarch
- 3 pure vanilla extract
- 1 nutmeg
- cinnamon
- raisins
Instructions:
1. Spray the bottom and sides of a large pot with Pam. Then add the water, cover and bring it a boil; add the rice and stir with a wooden spoon. When it returns to a boil, cover and simmer until all water is absorbed.
2. Meanwhile, in a medium (Pam sprayed) saucepan, warm the milk and Eagle Brand condensed milk over medium heat, stirring frequently. Add to rice pot when all its water is absorbed. Use a wooden spoon to mix well.
3. (For the next step you may choose to either use the whole eggs or to separate them and whip the whites to be folded in before adding the vanilla. Personally, I like to whip the whites until they reach the soft peak stage and then gently fold them in near the end of the cooking time. This is when I whip the egg whites and set aside.).
4. In your blender, mix together either the egg yolks or the whole eggs along with the cornstarch and a small amount of milk (about 1/3 c.). Temper this mixture by adding 2-3 tablespoons of the hot milk mixture, then hit pulse once or twice.
5. Pour egg mixture into the rice and milk mixture. Stir to blend together.
6. Add sugar and salt; stir well. Continue cooking over medium heat until thickened, stirring constantly.
7. Note: If you are going to add the whipped egg whites, gently fold them in just before rice mixture reaches your desired thickened level. Then stir in the vanilla. Continue cooking for 2-3 minutes, stirring constantly.
8. Remove from heat and wait 15 minutes before pouring into your pretty glass serving bowl. Sprinkle nutmeg or cinnamon on top. Cover with Seran Wrap.
9. If not serving within a couple of hours, put in the refrigerator.
10. Enjoy -- all your time and efforts will be well worth it! I have made it with Splenda and low-fat milk as well as low-fat Condensed Milk with excellent results.
Title: Classic Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 2 baking powder
- 1 salt
- 1/2 buttermilk
- 1 eggs
- 1 hot water
- 2 butter
- 1 milk
- 1/2 vanilla extract
- 1/4 cocoa powder
- 1 1/2 powdered sugar
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!).
3. Grease a 9×13" baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).
4. Frosting:
5. Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency.
Title: Peach Crisp
Ingredients:
- 2 brown rice
- 1 brown sugar
- 2/3 whole wheat flour
- 3/4 all-purpose flour
- 1/2 cinnamon
- 1/8 ground nutmeg
- 1/4 margarine
- 1/2 walnuts
- pecans
Instructions:
1. Combine rice, peaches, and 1/3 cup sugar in buttered shallow 1 1/2 qt baking dish.
2. Mix flour, remaining sugar, cinnamon and nutmeg.
3. Cut in butter until mixture is crumbly.
4. Sprinkle over rice, then sprinkle nuts over flour mixture.
5. Bake 350F for 20-25 minutes.
6. Serve warm.
7. To Microwave: Prepare zas directed using microproof baking dish.
8. Cok on high for about 5-6 minutes.
9. Let stand for 5 minutes.
Title: Chocolate-Dipped Butterscotch Logs
Ingredients:
- 1 butter
- 2 1/3 all-purpose flour
- 1 brown sugar
- 3/4 baking powder
- 1/2 salt
- 1/2 egg
- 1 1/2 shortening
- 1 vanilla
- 2
- 1
Instructions:
1. In large bowl, beat butter on medium to high speed for 30 seconds.
2. Add brown sugar, baking powder, and salt.
3. Beat until combined, scraping sides of bowl occasionally.
4. Beat in egg and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer.
6. Stir in any remaining flour and the butterscotch pieces.
7. Divide dough in half.
8. Shape each half into a 9 inch long log; flatten so logs are about 2 ½ inches wide.
9. Wrap logs in plastic wrap or waxed paper.
10. Chill for 2 hours or until firm.
11. Preheat oven to 350°F Using a sharp knife, cut logs crosswise into ¼ inch slices.
12. Place slices 1 inch apart on un-greased cookie sheet.
13. Bake in preheated oven for 8 <U+0096> 10 minutes or until edges are lightly browned.
14. Transfer to wire rack and cool.
15. Meanwhile, spread almonds in a single layer in a shallow baking pan.
16. Toast in the 350F oven for 5 <U+0096> 10 minutes or until light golden brown, stirring occasionally.
17. Remove from oven and cool.
18. In a small saucepan, combine chocolate pieces and shortening.
19. Cook and stir over low heat until melted.
20. Dip ends of cookies into melted chocolate.
21. Place cookies on waxed paper.
22. Sprinkle almonds on chocolate.
23. Let stand for 30 minutes or until chocolate is set.
24. To Store: Place cookies in layers separated by waxed paper in an airtight container.
25. Store at room temp for up to 3 days.
Title: Deceptively Delicious Cream Cheese Icing With Carrots
Ingredients:
- 8 reduced-fat cream cheese
- 1/2 carrot
- 2 salt
- 1/8
Instructions:
1. Take the cooked carrots and puree in the food processor. (I make extra and use in other dishes).
2. Add the cream cheese, orange juice concentrate, and salt to the food processor. Process until smooth.
3. Spread on cupcakes, cookies, or cake like you would any other icing.
4. Keeps at room temp for 2 days, or freeze for up to a month. This makes enough for a batch of 12 standard cupcakes.
Title: Lemon Buttermilk Sheet Cake
Ingredients:
- 2 1/2 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 buttermilk
- 1/4 fresh lemon juice
- 3 fresh lemon zest
- 1 vanilla extract
- 1 3/4 sugar
- 12 unsalted butter
- 3 eggs
- 1 powdered sugar
- 3 fresh lemon juice
- 3 buttermilk
- 2
Instructions:
1. Cake: position oven rack in middle position; preheat to 325°.
2. Grease and flour a 13 x 9 inch baking pan.
3. In a bowl, combine the flour, baking powder, baking soda, and salt.
4. In a liquid measuring cup, combine the buttermilk, lemon juice, and vanilla.
5. In a big bowl, beat together the sugar and lemon zest with an electric mixer on medium speed, until moist and fragrant, about 1 minute.
6. Transfer 1/4 cup of sugar mixture to a small bowl, cover, and reserve.
7. Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes.
8. Beat in the eggs, one at a time, and the yolk until combined.
9. Decrease mixer speed to low.
10. Mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture.
11. Repeat with half the remaining flour mixture and the remaining buttermilk mixture.
12. Add the remaining flour mixture and mix until smooth, about 30 seconds.
13. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
14. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter.
15. Bake until the cake is golden brown and a pick comes out clean, about 28-34 minutes, rotating the pan halfway through baking.
16. Transfer pan to a wire rack and let the cake cool for 10 minutes.
17. Glaze: meanwhile, whisk the glaze ingredients together until smooth.
18. Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture.
19. Cool completely, at least 2 hours, then serve.
Title: Pear-Gingerbread Cake
Ingredients:
- 1/2 butter
- 2 Anjou pears
- 1/2 light brown sugar
- 1 ground cinnamon
- 2 all-purpose flour
- 1 baking soda
- 2 ground ginger
- 1 ground cloves
- 1/4 salt
- 1/4 sugar
- 1/2 sugar
- 2 shortening
- 1/2 egg
- 1 molasses
- 1 hot water
- 1
- 2
Instructions:
1. Heat oven to 350. Pour butter into 13x9 pan; arrange pears over bottom of pan. In small bowl, stir together brown sugar and 1 Tbs of the cinnamon; sprinkle over pears.
2. In medium bolw, whisk together flour, cocoa, baking soda, ginger, remaining 1 tsp cinnamon, cloves and salt.
3. In large bowl, beat 1/2 cup of sugar and shortening at medium speed 3 minutes til blended. Beat in egg. Beat in molasses. Beat in flour mixture in 3 parts alternately with water, beginning and ending with flour mixture.
4. Pour batter over pears. Bake 35-40 minutes til toothpick inserted in the center comes out almost clean with some moist crumbs attached. Cook in pan on wire rack 30 minutes. Invert onto serving platter; remove pan.
5. Meanwhile, in medium bowl, beat cream and remaining 2 Tbs sugar at medium-high speed until soft peaks form. Serve cake warm with whipped cream.
Title: Mom's Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 carrots
- 2 pecans
- 1/4 coconut
- 3 eggs
- 1 salt
- 1 1/2 pineapple
- 2 baking soda
- 2 cinnamon
- 2 vanilla
- 1/2 sugar
- 1/4 butter
- 1/4 buttermilk
- 1 corn syrup
- 1/4 baking soda
- 1/2 vanilla
Instructions:
1. Preheat oven to 325. Mix all cake ingredients together -- bake 1 hour in a 9 x 13 greased pan.
2. Mix topping ingredients in a saucepan.
3. Heat until disolved; drizzle on warm cake.
Title: Apricot Fool
Ingredients:
- 1 flaked coconut
- 2
- 1/2
Instructions:
1. Place fruit in medium bowl; fold in whipped topping.
2. Spoon into 6 serving dishes or parfait glasses.
3. Garnish each serving with coconut.
4. Serve immediately or refrigerate until serving time.
5. TIP: To toast coconut, spread on cookie sheet; bake at 375 degrees for 7 to 10 minutes until light golden brown, stirring occasionally.
Title: Biscuit & Chocolate Pudding
Ingredients:
- 50 cocoa powder
- 500 milk
- 1 instant coffee powder
- 1 custard
- 1 icing sugar
- 4
- 1
- 2
- 1
Instructions:
1. Dip the biscuits in warm milk and place them in flat dish, make a full layer with biscuits with the help of dipping in milk.
2. Mix all the ingredients together in a bowl condense milk, Fresh cream, chocolate paste or powder, fresh cream flavored optional.
3. Mix nicely if its hard you can add sum warm milk to make it smooth. Spread it on biscuits and apply slices of chocolate cake spread the cream and again put the biscuits dip in milk. keep on doing same procedure with the rest of the biscuits and cake.
4. You can even put a layer of custard if you like in between of biscuits & cake layer with adding fruits or any chocolate chips.
5. At the add spread the cream nicely all over the dish if you feel its dry you can add sum milk on the top with the help of spoon .
6. Take some biscuits and some cake slices rub them with your hand to make it crunchy spread it on the top of pudding put over coffee powder ,icing sugar, coco powder over it with a plastic cover and keep in refrigerator. let it be chilled and serve.
Title: Chocolate Orange Cake
Ingredients:
- 150 chocolate
- 100 butter
- 6 eggs
- 150 oranges
- 2 sugar
- 2
- 100
- 3
Instructions:
1. Preheat the oven to 170C/150C Fan/Gas 3. Grease a round 23cm-deep cake tin with butter and line the base with baking powder.
2. Break the chocolate into squares and put in a bowl with the butter. Stand the bowl over a pan of simmering water until the chocolate has melted - make sure the base doesn't touch the water. Leave to cool slightly.
3. Separate the egg yolks from the whites. Stir the ground almonds, orange zest, juice and yolks into the chocolate. In a different bowl, whisk the egg whites until stiff. Add the sugar 1 tbsp at a time - after each addition, whisk until stiff again. Add a quarter to the chocolate mixture and gently fold inches Then fold in the rest of the egg whites.
4. Turn the mixture into a cake tin and bake for 35-40 minutes. Leave to cool in the tin for 10 minutes, then turn out and finish cooling on a wire rack. Serve dusted with the cocoa.
Title: Biscota Thipla Me Marmelada
Ingredients:
- 3 flour
- 3 baking powder
- 4 eggs
- 1 sugar
- 1 vanilla
- 1/2 butter
- 1 milk
- 1/2 marmalade
- marshmallow cream
- chocolate
Instructions:
1. Sift flour with baking powder into a bowl; make a well in the middle of it.
2. In another bowl, beat egg yolks with sugar and vanilla, then pour into the well in the flour. Add the melted butter. Slowly incorporate the dry into the wet.
3. Knead mixture into soft dough, slowly adding the milk as you knead.
4. Let dough rest for 10 minutes.
5. Separate dough into 4 parts (for ease of handling) and roll each out a 1/4" thick; cut into rounds, and place carefully on a buttered cookie sheet.
6. Beat egg whites lightly, brush over cookies; press 1/2 an almond into the center 1/2 of the cookies.
7. Bake in preheated 300°F oven for about 15 minutes.
8. Remove from oven and cool.
9. Spoon some marmalade (or other filling) onto the plain half of the cookies and then top them with the ones that have the almonds.
Title: Chocolate Covered Apricots
Ingredients:
- 30 solid shortening
- 1/2
- 1
Instructions:
1. In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
2. Add shortening; stir until blended.
3. Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.
Title: Kellogg's Raisin Bran Cookies
Ingredients:
- 2 whole wheat flour
- 1 all-purpose flour
- 1 baking soda
- 1 margarine
- 3/4 granulated sugar
- 2/3 brown sugar
- 1/2 eggs
- 2
Instructions:
1. Preheat oven to 325*. Stir cereal, flours and baking soda together and set aside.
2. In a large bowl, beat margarine and both sugars together until light and fluffy.
3. Add eggs and beat well.
4. Stir in the dry ingredients (cereal-flour mixture), mixing thoroughly.
5. Drop by level 1/4 cup measure onto ungreased cookie sheet.
6. Bake at 325* for 12-14 minutes, until lightly brown.
7. Cool and wrap individaully (for on-the-go eating!).
Title: Espresso Cupcakes With Milk Chocolate Ganache
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 2 -3 instant espresso powder
- 1/2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 1/2 milk
- 2/3 heavy cream
- 5 1/2 white chocolate
- 4 1/2 confectioners' sugar
- 1 3/4 milk
- 1/4 vanilla extract
- 1/2 unsalted butter
- 3/8 salt
- 1
Instructions:
1. Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
2. Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
3. Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
4. On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
5. Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
6. Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
7. Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
8. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
9. Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
10. Frost each cupcake with the white chocolate frosting.
11. Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
12. The ganache can be made several days ahead and kept refrigerated.
13. The frosting can be made a day ahead and stored at room temperature.
14. For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
Title: Sex in a Pan
Ingredients:
- 1 flour
- 1/2 butter
- 3/4 margarine
- 1 pecans
- 1 walnuts
- 1 cream cheese
- 1 confectioners' sugar
- 1 instant vanilla pudding
- 3 instant chocolate pudding mix
- 1 milk
Instructions:
1. Combine butter and flour until it's crumbly, stir in nuts and press into 9x13x2 baking pan Bake at 350 degrees for about 25 minutes Remove from oven and cool on rack.
2. Combine softened cream cheese and confectioners' sugar until creamy and spread it over the crust.
3. Spread 1/2 the whipped topping over cream cheese mixture.
4. Mix package of vanilla pudding with 1-1/2 cups milk until thickened and spoon it evenly over the whipped topping.
5. Mix package of chocolate pudding with the balance of the milk until thickened and spread it evenly over the vanilla pudding.
6. Spread the remaining whipped topping over chocolate pudding.
7. To garnish: drizzle carmel topping over top and sprinkle shaved chocolate over all.
8. Allow to chill thoroughly 3-4 hours before serving.
Title: Sand Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 all-purpose flour
- 1 3/4 cornstarch
- 1/4 baking powder
- 2 salt
- 1/4 ground cardamom
- 2 ground ginger
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 sugar
- 1 eggs
- 4 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350*. Butter an 8- or 9- inch tube pan and sprinkle with bread crumbs; invert pan over the sink to remove excess crumbs.
2. Sift together the flour, cornstarch, baking powder, salt, and spices and set aside. Use an electric mixer to cream the butter with the sugar until light and fluffy, 5 minutes or so. Add the eggs, one at a time, beating until well blended. Add the vanilla and beat another 30 seconds.
3. Add the dry ingredients all at once; mix by hand only until they are well incorporated. Pour and scrape the batter into the prepared pan. Bake 45 minutes before checking; the cake is done when it is golden brown and a toothpick inserted in its center comes out clean.
4. Remove the cake from the oven and let it rest for a couple of minutes. Run a knife between cake and pan, cover the pan with a rack, and invert the rack and pan. Cool before serving, plain, with whipped cream, or sprinkled with confectioners' sugar.
Title: Chocolate Mousse
Ingredients:
- 4 sugar
- 4 coffee
- 1/2 unsalted butter
- 1/4 bittersweet chocolate
- 1/4 brandy
- 8
- 1
Instructions:
1. In a large steel bowl, combine egg yolks, 1/4 cup sugar, coffee and butter.
2. Place over water bath, heat, stirring constantly until thermometer reads 160F, about 5 minute.
3. Remove from water bath and add finely chopped chocolate, stir, until melted and incorporated.
4. Stir in brandy
5. If little pieces of cooked egg appear, strain through fine sieve into a clean bowl.
6. Beat the fresh egg whites until soft peaks form.
7. Gradually beat in remaining 1/4 cup sugar until stiff, moist peaks form.
8. Fold 1/4 of the whites into the chocolate mix.
9. Then fold in the remaining whites.
10. Refrigerate for 1 hour until the mix mounts.
11. Pour in large glass dish (chill 3+hours) or in 6 separate dishes (chill 2 hours)
12. Decorate with whipping cream, if desired.
13. Can be made 1 day ahead.
Title: The Easiest and Best Chocolate Cake
Ingredients:
- 1 flour
- 1 sugar
- 1 hot water
- 1/2 baking powder
- 1 baking soda
- 1 egg
- 1 butter
- 1/4 confectioners' sugar
Instructions:
1. Combine the first six ingredients in a mixing bowl.
2. Add egg and butter and mix well.
3. Bake in a greased 8" square baking pan at 350 degrees or til cake tests done.
4. Cool and dust with confectioner's sugar.
Title: Nana’s Sour Cream Cookies
Ingredients:
- 1/2 sugar
- 1 1/2 eggs
- 2 vanilla
- 1 sour cream
- 1 flour
- 2 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. In an electric mixer bowl combine Crisco, sugar, eggs, and vanilla. Beat until light and fluffy.
2. Stir in 1 cup sour cream.
3. In another bowl, combine dry ingredients and gradually add to the sour cream mixture.
4. Chill at least 1 hour (3 - 4 hours is better).
5. Drop by heaping teaspoons onto a GREASED cookie sheet.
6. Bake at 425°F for 8 to 10 minutes--edges should just barley be turning light brown.
Title: Aunt Rose's Sorghum Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 sorghum molasses
- 2 1/4 all-purpose flour
- 2 baking soda
- 1/2 cinnamon
- 1 water
Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9" x 9" baking pan.
3. Cream the sugar and butter together.
4. Add sorghum and mix.
5. Sift together flour, baking soda and cinnamon in another bowl.
6. Stir dry ingredients into the creamed mixture.
7. Stir the boiling water into the batter; it will foam up.
8. Bake about 45 minutes or until it springs back after being pressed lightly.
Title: No Sugar, No Fat 5-minute Rice Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 2 milk
- 1 -2 cooked rice
- 1 raisins
- cinnamon
Instructions:
1. Make pudding according to directions- except stop when it is just starting to get firm.
2. (Maybe a minute or so into the two the directions say) Add rice, raisins, cinnamon and stir well.
3. Refrigerate until cool.
Title: Texas Pecan Puffs
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1 vanilla
- 1 flour
- 1 pecans
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 300' degrees F.
2. Combine butter, sugar and vanilla til creamy.
3. Blend in flour and pecans til thoroughly combined.
4. Form into small balls; place on baking sheet.
5. Bake for 10 minutes; remove from oven and roll in powdered sugar while still warm.