lumicero/recipes-ing2inst huggingface dataset:
Title: Mocha Brownie Nut Torte
Ingredients:
- 1 butter
- 4 eggs
- 4 vanilla extract
- 1 granulated sugar
- 2 flour
- 1 pecans
- 1 cream cheese
- 8 powdered sugar
- 1 powdered instant coffee
- 1/2
- 2 -3
- 6
- 1/2
Instructions:
1. Heat oven to 350.
2. Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides.
3. Place butter and unsweetened baking chocolate in medium microwave safe bowl. Microwave at high 100% 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Cool 5 minutes.
4. Beat eggs and vanilla in large bowl until foamy. Gradually beat in granulated sugar. Blend in chocolate mixture; fold in flour and pecans. Spread mixture in preheated pan. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
5. Use foil to lift brownie from pan; remove foil. Place brownie layer on serving plate. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time.
6. Just before serving, prepare chocolate glaze. Drizzle generous tablespoon glaze over top and down sides of each serving.
7. Chocolate Glaze:.
8. Place hershey's special dark baking chocolate and 1/2 c whipping cream in small microwave safe bowl. Microwave at high 30-45 seconds or until chocolate is melted and mixture is smooth when stirred. Cool slightly.
Title: Easy Tres Leches Cake
Ingredients:
- 1 eggs
- 4 water
- 1 1/4 heavy cream
- 1 evaporated milk
- 1 sweetened condensed milk
- 1
Instructions:
1. Preheat over to 350º.
2. Grease or "pam" 9x12 baking pan.
3. Beat eggs in a large bowl.
4. Add water and cake mix and beat 3 minutes.
5. Pour batter into pan.
6. Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
7. Let cool to room temperature.
8. Mix the 3 milks.
9. Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
10. Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
11. Refrigerate until ready to serve.
12. Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.
Title: Apple N Cheese Torte
Ingredients:
- 1/2 butter
- 1/3 granulated sugar
- 1 all-purpose white flour
- 8 Philadelphia Cream Cheese
- 1/4 granulated sugar
- 1 egg
- 1 vanilla
- 3 apples
- 1/3 granulated sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Cream the butter and sugar together thoroughly. Blend in flour. Press evenly onto bottom and 1-1/2” up the sides of an 8-1/2” spring-form pan.
2. Beat all filling ingredients together with electric mixer until smooth and light. Spread on bottom.
3. Toss apples, sugar, and cinnamon together to coat well. Spoon over filling. Sprinkle with almonds.
4. Bake at 450 degrees F for 10 minutes, then reduce heat to 400 degrees F for 25-30 minutes, or until set and apples are tender. Cool slightly and then remove from pan.
5. Refrigerate leftovers.
Title: French Napoleons
Ingredients:
- 2 frozen puff pastry
- 1 milk
- 1 vanilla instant pudding mix
- 1 Cool Whip
- 1 1/4 fresh strawberries
- powdered sugar
Instructions:
1. On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness.
2. Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet.
3. Place on ungreased baking sheets.
4. (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.).
5. Bake at 400º for 8-11 minutes or until golden brown.
6. Remove to wire racks to cool.
7. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
8. Split puff pastry shapes in half.
9. Place bottom halves on serving plates.
10. Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges.
11. Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.).
12. Sprinkle with powdered sugar.
13. Serve immediately.
Title: Coconut Semolina Syrup Cake
Ingredients:
- 250 unsalted butter
- 1 caster sugar
- 3 eggs
- 1 vanilla extract
- 1 semolina
- 3/4 self-rising flour
- 1 1/4 sugar
- 3/4 water
- 1 lemon
- 1
Instructions:
1. Preheat oven to 180°C.
2. Brush a deep 23cm springform pan with melted butter. Line base and sides with paper, grease the paper.
3. Using electric beaters beat the butter and sugar in a small mixing bowl for ten minutes.
4. Add the eggs gradually, beating thoroughly after each addition.
5. Add the vanilla and semolina, beat for 5 minutes.
6. Add the coconut, stir.
7. Using a metal spoon fold in the sifted flour. Stir until the mixture is just combined and smooth.
8. Spoon the mixture into the prepared tin and smooth the surface.
9. Bake for 1 hour or until a skewer comes out clean.
10. Pour cold syrup over the hot cake while still in the pan. When the cake is cool decorate with the lemon slices.
11. Serve with cream.
12. Syrup:
13. Combine sugar and water in a small saucepan. Stir constantly over low heat until the mixture boils and sugar has dissolved.
14. Add the lemon slices, bring to boil, reduce heat and simmer gently, uncovered and without stirring for 15 minutes.
Title: Casa Crepes
Ingredients:
- 21 eggs
- 2 small curd cottage cheese
- 1 flour
- 2 confectioners' sugar
- 1/4
Instructions:
1. In a small saucepan heat the pie filling over medium heat.
2. In a blender combine the eggs, and cottage cheese and flour.
3. Blend until well combined.
4. Preheat a frying pan over medium-high heat, adding a small amount of oil.
5. Pour about 1/3 cup of batter into the frying pan and tilt to make a thin crepe.
6. Cook until bubbles rise to the top and the crepe appears dry; turn.
7. Cook the other side until browned.
8. Continue until all of the batter is used.
9. Spoon the pie filling down the middle of each crepe.
10. Fold over and dust with confectioners sugar.
Title: Vatkattu Marjapuuro (Whipped Berry Pudding)
Ingredients:
- 3 cranberry juice
- 6 sugar
- 1/2
Instructions:
1. Place cranberry juice in a 1 1/2 to 2-quart saucepan.
2. Bring to a boil over moderate heat.
3. Sprinkle in sugar a little at a time.
4. Slowly stir in Cream of Wheat.
5. Reduce heat and simmer 6-8 minutes, or until mixture becomes a thick puree.
6. Scrape into a large mixing bowl.
7. Beat at high speed for 10-15 minutes, or until pudding has tripled in volume and is very light and fluffy.
8. Turn into serving bowls and serve at room temperature.
9. Best made withing several hours of serving.
Title: Creme Brulee
Ingredients:
- 2 half-and-half
- 1 heavy cream
- 1/4 honey
- 7 vanilla extract
- 1 sugar
- 1/2
Instructions:
1. Preheat oven to 325 degrees and place rack in center of oven.
2. Arrange 6 custard cups in a large baking pan.
3. In a large pot over medium-high heat, or in the microwave, warm half-and-half and heavy cream with honey to about 115 degrees.
4. Transfer to large bowl.
5. Gently whisk in egg yolks and vanills, just until combined, but not frothy.
6. Strain mixture through a wire mesh before pouring into custart cups.
7. Set cups in baking pan and fill pan with 1 inch of hot water.
8. Cover pan with an inverted cookie sheet and bake 35 to 40 minutes. Until a knife inserted in center of a custard comes out clean. (Avoid over baking as custard will be tough).
9. Remove from water bath and chill thoroughly.
10. Cover tightly when completely cooled.
11. Preheat broiler. Sprikle each custart with a thin coat (about 1 1/2 teaspoons) of sugar white or brown) and pat smooth.
12. Set cups on cookie sheet and place under broiler until sugar is melted or beginning to brown.
13. Serve immediately.
14. Note: The custards may be prepared through Step 10 and kept tightly wrapped in refrigerator for up to one week.
Title: Aunt Marie's Mamoul
Ingredients:
- 2 butter
- 4 sugar
- 5 flour
- 1/2 salt
- 4 pecans
- 2 water
- 4
Instructions:
1. cream the butter with a mixer. continue mixing add sugar gradually continue mixing until fluffy.
2. then add the sifted flour and salt until you can form the dough and it stays shaped The dough should be firm enough that it doesn't stick to the sides of the bowl.
3. Combine the nuts sugar (probably don't want the full 2 cups anymore ) and orange blossom water.
4. Make the dough into walnut sized balls, make a hole in the middle, stuff with nuts and close.
5. Bake in a slow oven 250 degrees to 275 degrees for about 35 minutes.
Title: Best Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 brown sugar
- 1 1/2 eggs
- 4 flour
- 2 baking powder
- 2 baking soda
- 2 cinnamon
- 2 carrots
- 3 pecans
- 1/2 cream cheese
- 8 powdered sugar
- 1 butter
- 1/4 margarine
- 2 vanilla
Instructions:
1. First prepare the cake.
2. Preheat oven to 350 degrees.
3. Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
4. Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
5. Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
6. Allow cake to cool and prepare cream cheese frosting.
7. In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
8. Cover cooled cake with frosting, slice and serve.
9. You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.
Title: Easy Peach Cobbler
Ingredients:
- 6 sugar
- 4 vanilla
- 2 sugar
- 1 butter
- 1 eggs
- 2 flour
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Put the peaches in a saucepan with the 4 teaspoons of sugar, the vanilla, and 4 tablespoons of water. Simmer for 5 minutes and then place into a well greased and lightly floured ovenproof dish or bowl.
3. Beat together the butter, sugar and eggs until light and fluffy.
4. Add the flour, mix thoroughly and spread over the peaches.
5. Bake in the preheated oven for 45 minutes.
6. Remove from the oven and serve with vanilla ice-cream.
Title: Berry Sour Cream Cake
Ingredients:
- 1 butter
- 1 1/4 sugar
- 2 eggs
- 1 sour cream
- 1 vanilla extract
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 2 fresh raspberries
- 1 fresh blueberries
- 2 icing sugar
- 1/4 butter
- 1/2 vanilla extract
- 2 -3 milk
Instructions:
1. Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
2. Spread into a greased 13" by 9" by 2" baking dish. Sprinkle with raspberries and blueberries.
3. Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
4. For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.
Title: Chocolate-Filled Angel Food Cake
Ingredients:
- 1 dark chocolate
- 6 sugar
- 1 salt
- 1
- 3/4
- 1
Instructions:
1. bake and cool angel food cake cut off 1" slice off top hollow out middle of cake keep pieces melt chocolate add sugar and salt stir in egg yolk.
2. cool add egg whites to chocolate combine chocolate mixture with cake pieces.
3. fill cake put top back on let set serve with whip cream.
Title: Apple Praline Dessert Cake
Ingredients:
- 1 sugar
- 1/4 butter
- 1 egg
- 2 apples
- 1 flour
- 1 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 walnuts
- 1/4 butter
- 1/2 sugar
- 1 flour
- 1 vanilla
- 2
Instructions:
1. Set oven to 350 degrees.
2. Grease an 8-in square baking pan.
3. Cream together the 1 cup sugar with the 1/4 cup butter in a bowl.
4. Add in the egg and apples; mix well.
5. Sift together the dry ingredients.
6. Add to creamed mixture; mix well; stir in nuts.
7. Bake for 30 minutes, or until the cake tests done.
8. FOR SAUCE: Melt the 1/4 cup butter in a saucepan.
9. Add the cream and mix well until blended.
10. Combine the sugar and the 1 tbsp flour to the butter/cream mixture; mix well until thickened, over low heat.
11. Add in vanilla, mix well.
12. Serve warm over the apple dessert.
Title: Holiday Painted Cookies
Ingredients:
- 2 1/3 flour
- 1 baking soda
- 1 salt
- 1/4 sugar
- 1/4 butter
- 1 1/4 egg
- 1
- 2
Instructions:
1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually stir in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.
2. Preheat oven to 375°F. Roll dough on generously floured surface to 1/4-inch thickness. Cut out shapes with holiday cookie cutters. Place on ungreased baking sheets.
3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. Spoon 1 container of the frosting into medium microwavable bowl. Microwave on HIGH 20 to 30 seconds, stirring every 10 seconds. (Frosting should be a pourable consistency.) Dip tops of cookies into frosting. Microwave remaining container of frosting as needed. Place frosted cookies on wire rack set over foil-covered baking sheet. (The baking sheet will catch drips.) Let stand 10 minutes or until frosting is dried.
5. Prepare desired colors of Holiday Flavor Paints (see tip). Using small clean paint brushes, paint designs on cookies.
Title: Flourless Caramel-Almond Brownies
Ingredients:
- 6 bittersweet chocolate
- 2 butter
- 6 salt
- 1/2 sugar
- 1 1/2 vanilla extract
- 1 eggs
- 2 cornstarch
- 3 water
- 1 light corn syrup
- 1 1/2 heavy cream
- 1/2
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees F. Grease 8- by 8-inch baking pan. Line with foil; grease foil.
2. In 4-quart saucepan, combine chocolates, 4 tablespoons butter, and 1/4 teaspoon salt. Melt on medium-low 4 minutes or until smooth, stirring. Remove from heat; stir in 3/4 cup sugar and vanilla. Stir in eggs, 1 at a time, until well blended.
3. Into same pan, sift cornstarch and cocoa; fold to incorporate. Stir batter vigorously for at least 1 minute or until batter thickens slightly and begins to pull away from sides of pan. Fold in 1 cup chopped nuts. Spread evenly into prepared baking pan. Bake 25 to 27 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.
4. While brownie cools, in 4-quart saucepan, stir remaining 3/4 cup sugar, water, corn syrup, and 1/4 teaspoon salt. Cook on medium-high 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color.
5. Working quickly, remove from heat and add cream. Once bubbling begins to subside, stir in remaining 2 tablespoons butter until incorporated. Stir in remaining chopped nuts.
6. Pour caramel over cooled brownie, tilting pan to spread evenly. Let stand at least 2 hours or until caramel has set. Cut into 1-inch squares. Store brownies in airtight container, layered with waxed paper, at room temperature up to 2 days.
Title: Double Chocolate Chunk Cookies
Ingredients:
- 1 butter
- 1 golden brown sugar
- 1/2 white sugar
- 2 eggs
- 2 vanilla
- 2 3/4 flour
- 1 baking soda
- 1/2 salt
- 10 chocolate chips
Instructions:
1. In a large bowl, beat butter until fluffy; beat in brown and white sugars unil smooth, Beat in eggs, one at a timel beat in vanilla.
2. In separate bowl, stir together flour, baking soda and salt; stir into butter mixture in three additions. Stir in semisweet and white chocolate.(5oz each).
3. Drop by rounded tablespoons, about 2 1/2 inches apart, onto greased baking sheets; flatten slightly.
4. Bake in 350f oven for about 10 minutes, until edges are golden and centres stil soft. Makes about 48 cookies.
Title: Blueberry and Blackberry Galette With Cornmeal Crust
Ingredients:
- 1 3/4 all-purpose flour
- 1/3 granulated sugar
- 1/4 cornmeal
- 1/4 salt
- 1/2 butter
- 1/3 buttermilk
- 4 blueberries
- 2 blackberries
- 1/2 granulated sugar
- 3 all-purpose flour
- 2 lemon juice
- 2 skim milk
- 1 turbinado sugar
- 1 1/2
Instructions:
1. Pastry: Lightly spoon flour into measuring cups and level with a knife. Combine flour and next 3 ingredients in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or til mixture resembles coarse meal. With processor on, slowly add buttermilk through chute; process just until dough forms into a ball. Gently press dough into a 4" circle on plastic wrap; cover. Chill 30 minute.
2. Preheat oven to 350.
3. Unwrap dough and place on a sheet of parchment. Roll dough into a 15" circle. Place dough and parchment on a baking sheet.
4. To prepare filling, combine berries and next 3 ingredients in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2" border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berries).
5. Combine skim milk with the egg white in a small bowl. Brush dough with milk mixture and sprinkle with turbinado sugar. Bake at 350 for 1 hour or until pastry is golden. Let stand 30 min; cut into wedges.
Title: Fudge-Filled Dessert Strips
Ingredients:
- 1 unsalted butter
- 1 cream cheese
- 2 all-purpose flour
- 2 sweetened condensed milk
- 1 walnuts
- 2
Instructions:
1. in a large mixing bowl, cream the butter & cream cheese until fluffy, then gradually add the flour, mixing well.
2. Turn the dough onto a lightly floured surface, then knead until smooth, about 3 minutes.
3. Divide the dough into fourths, cover & refrigerate until easy to handle, from 1 to 2 hours.
4. In a microwavable container, combine chocolate chips & milk, then set microwave to melt the chocolate, stirring several times until smooth.
5. Stir in walnuts then set aside to cool to room temperature.
6. Preheat oven to 350 degrees F.
7. Roll out each portion of dough onto an ungreased baking sheet, rolling each into an 11-inch by 6 1/2-inch rectangle.
8. Spread 3/4 cup of the chocolate filling down the center of each rectangle, then fold the long sides to the center.
9. Press to seal all the edges before turning over so the seam sides are down.
10. Bake for 27 to 32 minutes or until lightly browned, then remove to wire racks to cool completely.
11. Cut into 1/2-inch slices before serving.
Title: Blueberry Summer Cobbler
Ingredients:
- 1/2 self-rising flour
- 1 sugar substitute
- 1/2 nonfat milk
- 3/4 vanilla extract
- 1 fresh blueberries
- 2 water
- 1/2 cinnamon
- 1 nutmeg
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Melt margarine in a shallow 1-1/2 quart baking dish.
3. Combine flour, 1/4 cup sugar, milk and vanilla in mixing bowl; pour evenly over melted margarine.
4. Combine berries, remaining 1/4 cup sugar (which has been combined with cinnamon& nutmeg) and water.
5. Spoon evenly over flour mixture.
6. Do not stir.
7. Bake 40 to 45 minutes, until bubbling and top is golden brown.
Title: Grandma's Old Fashioned Oatmeal Cookies
Ingredients:
- 1 unbleached flour
- 3/4 baking powder
- 1/2 baking soda
- 14 unsalted butter
- 1 granulated sugar
- 1/4 light brown sugar
- 1 egg
- 1 vanilla
- 2 1/2 old fashioned oats
Instructions:
1. Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
2. Whisk together flour, baking powder, soda and salt.
3. Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
4. Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.
Title: Box Mix Orange Juice Cake
Ingredients:
- 1 pecans
- 1 eggs
- 4 vanilla extract
- 1/2 butter
- 1 1/2 sugar
- 1/2 instant vanilla pudding
- 1 butter
- 1/2
Instructions:
1. HEAT OVEN TO 325.
2. Spray Bundt Pan with non-stick spray (Canola Oil) then pour 1 cup of pecans in the pan.
3. Mix cake mix, 4 eggs, 1/2 cup of vegetable oil, 1 cup of orange juice, 1 box of vanilla pudding & a splash of vanilla extract. Mix well with whisk. Pour mixture in pan over the pecans.
4. Put into oven & cook for about 50 - 60 minutes.
5. WHILE IT'S COOKIN' ! MAKE THE GLAZE.
6. Take a small pot, and put in 1 stick of butter, 1/2 cup of orange juice, 12 cup of sugar. Bring to a boil & boil for 2 minutes.
7. Once the Cake comes out, let it cool until it's ready to be flipped over. (Taking a fork and loosening it off the pan helps.) Then flip it over, poke hole around top of the cake, and pour the Glaze over the top.
8. EAT! & ENJOY!
Title: Blueberry-White Chocolate Tiramisu
Ingredients:
- 3 heavy cream
- 1 1/2 cream cheese
- 1 ladyfingers
- 3 brandy
- 1 1/4 blueberries
- 2
Instructions:
1. Melt in double boiler white chocolate and 1/4 C heavy cream, stirring until smooth; cool completely.
2. In a large mixer bowl, beat cream cheese until fluffy.
3. Stir in melted white morsels mixture.
4. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
5. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides inches.
6. Arrange half of remaining lady fingers on bottom of pan.
7. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
8. Cover with half the cream cheese filling.
9. Cover with 1/2 of the blueberrries.
10. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
11. Top with the remaining blueberries; arranged attractively on top.
12. Cover; refrigerate overnight.
13. Remove side of pan before serving.
Title: Fast N Easy Low Guilt Cake
Ingredients:
- 1 water
- 1 2/3 fat free egg substitute
- 1/2 pure vanilla extract
- 1 berries
- 1
Instructions:
1. In a large bowl, blend cake mix, water, egg substitute or egg white, vanilla extract and butter flavor on low speed until moistened. Beat on medium speed for 2 minutes.
2. Pour batter into lightly greased and floured 13x9-inch pan.
3. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted in center comes out clean. Cool and cut into squares.
4. Serve with lite whipped topping and fresh fruit.
Title: 4 Star Chocolate Chunk Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 unsalted butter
- 2/3 margarine
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 1 pecans
- 1 1/4
Instructions:
1. Heat oven to 325 degrees.
2. Combine flour, baking soda and salt in a large bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.
3. Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large un-greased baking sheet, spacing the cookies about 2 inches apart.
4. Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.
5. Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.