lumicero/recipes-ing2inst huggingface dataset:
Title: Mrs. Robinson's Meltaway Cookies
Ingredients:
- 1 cottage cheese
- 1 1/4 butter
- 2 flour
- 3/4 light brown sugar
- 1/4 cinnamon
- 1/4 pecans
- 1 water
- 2
Instructions:
1. Combine cheese and 1 cup of the softened butter in a large mixer bowl; mix thoroughly.
2. Add flour gradually, beating until dough forms a ball (add extra flour if dough doesn't form a good ball).
3. Divide dough into thirds; wrap in wax paper and chill several hours.
4. Roll each piece into a 9-inch circle on a lightly floured board.
5. Combine remaining butter, sugar, cinnamon, and pecans; spread each circle of the dough with 1/3 of the sugar mixture.
6. Cut each circle into 16 pie shaped pieces and roll each up tightly, beginning at the wide end.
7. Place the pointed end down on a greased cookie sheet.
8. Beat egg yolks and water together and brush on cookies.
9. Bake in a preheated oven at 400F about 20 minutes.
Title: Nanny's Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla extract
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Pre heat the oven to 350*.
2. Cream the butter and sugar. Add the egg and extracts.
3. Combine the flour, baking soda and cream of tartar. Gradually add to the creamed mixture and mix well. Chill 1 hour.
4. Roll the chilled dough on a clean flat surface that has been dusted with powdered sugar. Roll to 1/8"- cut with cookie cutters and transfer to a ungreased cookie sheet.
5. Bake 7-8 minute at 350*.
6. Frost with your favorite cookie frosting or eat plain. Nanny usually left them plain.
Title: Sarah's Molasses Wagonwheels
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 dark molasses
- 1/2 water
- 4 flour
- 1 baking soda
- 1 1/2 salt
- 1 1/2 ginger
- 1/2 clove
- 1/2 nutmeg
Instructions:
1. Mix together margarine and sugar, then stir in molasses and water.
2. Sift together the remaining ingredients and stir into above mixture.
3. Chill dough for several hours or overnight.
4. Roll 1/4 inch thick, cut in 3 inch circles and sprinkle with sugar.
5. Bake at 350 degrees for 10-12 min and until when touched lightly with your finger, almost no imprint remains.
6. Leave on baking sheet for a few minutes before removing to prevent breaking.
7. *Leave unrolled dough in the fridge. It will quickly get too soft to handle if left out while you roll the other.
Title: Chocolate-Cherry Pocket Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 1/2 powdered sugar
- 1/3 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 egg
- 1 vanilla
- 1/2 all-purpose flour
- 1 3/4 dried cherries
- 1/2 shortening
- 2
- 4
- 2
Instructions:
1. in a large bowl, combine butter and cream cheese; beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, baking powder, baking soda, and salt; beat until combined. Beat in egg and vanilla. Beat in as much of the flowr as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
2. Meanwhile, for cherry filling: Stir together cherry preserves and dried cherries.
3. Preheat oven to 375. Line two cookie sheets with foil; set aside. On a lightly floured surface, roll each half of the dough to about 1/8 inch thickness. cut douh using a 3 inch scalloped or plain round cookie cutter. Place cutouts1/2 inch apart on prepared cookie sheets. Spoon a scant 1 t. of the cherry filling onto the center of each circular cutout. Brush edges of the cutouts with water. Fold each cutout in half over filling. Using your finger, gently press edges to seal. Bake in theh preheated oven for 8-9 minutes or until edges are firm. Transfer cookies to a wire rack set over waxed paper; cool.
4. In a heavy small saucepan, combine chocolate and shortening; heat and stir over low heat until mixture is melted. Spooon chocolate mixture into a heavy resealable plastic bag. Snip a small corner off bag; drizzle chocolate over cookies, if desired. Let stand until chocolate sets.
Title: Chocolate Chip Peanut Butter Cookie Dough Dip
Ingredients:
- 1 1/2 chickpeas
- 1/8 white beans
- 1/8 salt
- 2 baking soda
- 1/4 pure vanilla extract
- 1/4 peanut butter
- 2/3 milk
- 1/3 brown sugar
- 2 -3 chocolate chips
- oats
Instructions:
1. Process all ingredients, except chocolate chips until smooth, adding milk if necessary to thin out dip.
2. Stir in chocolate chips and enjoy!
Title: Peach Cobbler With Oatmeal Cookie Topping
Ingredients:
- 1/2 white sugar
- 1 cornstarch
- 1/4 ground cinnamon
- 4 lemon juice
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 baking powder
- 1/4 salt
- 1/4 unsalted butter
- 1/4 sugar
- 1/4 dark brown sugar
- 1/4 egg
- 1 vanilla
- 1/2 oats
- 3/4 vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees F.
2. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
4. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping.
5. Whisk flour, baking soda, baking powder and salt; set aside.
6. Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.
7. To cream, increase speed to high and beat until fluffy and the color lightens.
8. Stir the flour mixture into the creamed mixture until no flour is visible, stir in oats just till incorporated. **Over mixing develops the gluten, making the cookie topping tough.**.
9. Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful’s.
10. Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.
11. Cool 10 minutes or more; serve warm with vanilla ice cream.
Title: Individual Microwave Brownies (Vegan)
Ingredients:
- 1/4 flour
- 1/4 sugar
- 1/8 salt
- 1/8 baking powder
- 2 milk
- 2 flax seed
- 1 boiling water
- 1
- 3
Instructions:
1. Combine the dry ingredients in a bowl.
2. Make a flax egg by combining flax and boiling water. Stir and let it stand until it becomes sticky and egg-like (20 - 30 sec). This is optional.
3. Combine the wet ingredients in a separate bowl.
4. Combine wet and dry ingredients.
5. Add to microwaveable bowl. Grease bowl with oil or butter for easy clean up. PAM won't work! It will make batter stick to bowl!
6. Scrape down sides of bowl, smooth over the top of batter. Microwave for 2 - 3 minutes until it's done (high power I think, most microwaves nowadays are high power). If your microwave has a low power, you might have to microwave it longer. It's done when the center of the brownie is dry and toothpick comes out clean when inserted down the middle.
Title: Henderson Family Chocolate Cake
Ingredients:
- 1/2 sugar
- 2/3 eggs
- 2 light corn syrup
- 1 self-rising flour
- 1 confectioners' sugar
- 2 butter
- 1/4 white chocolate
- 2 white chocolate
- 3 1/2
Instructions:
1. Lightly grease two shallow 7-inch cake pans.
2. Place all the ingredients for the cake in a large mixing bowl and beat to form a smooth mixture.
3. Divide the mixture between the two pans and level them off.
4. Bake in a preheated oven at 325°F for 20 minutes or until it's springy.
5. Cool for a few minutes and then transfer them to a wire rack to cool completely.
6. To make filling beat the confectioners' sugar and butter together in a bowl until light and fluffy.
7. Melt the chocolate and beat half into the frosting mixture.
8. Use the filling to sandwich the cakes together.
9. Spread the remaining melted cooking chocolate over the top of the cake.
10. Pipe circles of contrasting melted milk or white chocolate and feather into the chocolate with a toothpick.
11. Let it set before serving.
Title: To Die for Chocolate Cake
Ingredients:
- 8 butter
- 2/3 sugar
- 1 eggs
- 4 flour
- 4 baking powder
- 4 vanilla extract
- 1 1/2 sour cream
- 1 heavy cream
- 4
- 2/3
- 9
Instructions:
1. Oven Temp ~ 350° Baking Time ~ 50 minute.
2. Preheat oven.
3. Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin.
4. Melt chocolate pieces with butter over hot water.
5. Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract.
6. Slowly fold in the melted butter and chocolate mix along with the sour cream.
7. Bake at suggested temperature until a wooden pick inserted in center comes out clean.
8. Cool the cake.
9. FROSTING. Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn. Do Not Boil.
10. Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens.
11. Frost the cake.
12. Put the cake into the fridge for one hour or more to harden the frosting. This cake should be room temperature when served.
Title: Fiesta Banana Cake
Ingredients:
- 1/2 shortening
- 2 cake flour
- 1 baking powder
- 1 baking soda
- 3/4 salt
- 1 1/3 granulated sugar
- 1/2 banana
- 1 eggs
- 2 vanilla extract
- 1 black walnut
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Soften shortening in large mixing bowl.
3. Sift flour, baking powder, baking soda, salt and sugar together.
4. Add dry ingredients to softened shortening.
5. Add 1/4°C sour milk and mashed bananas to all ingredients and mix until flour is dampened. Beat for 2 minutes at low speed of mixer.
6. Add eggs, vanilla and remaining milk. Add nuts and beat 1 minute longer.
7. Pour into two greased and floured 8 inch round cake pans or one 13x9x2 inch pan. Bake for 35-40 minutes.
Title: Smooth and Creamy Chocolate Frosting
Ingredients:
- 1/2 butter
- 2 egg
- 1 salt
- 1 lemon juice
- 1 vanilla
- 1 confectioners' sugar
- 2 1/4
Instructions:
1. Melt the butter and chocolate together in a small pan over low heat. Pour mixture into a medium-size mixing bowl.
2. Add the beaten egg (or Eggbeaters), salt, lemon juice and vanilla.
3. Combine with mixer on low speed. Add confectioners' sugar, using as much as you want to make the desired consistency of frosting. Scrape down sides of bowl and then beat at medium-high speed until thoroughly mixed.
4. Spread onto cooled cake.
5. (Makes enough to frost a 13x9-inch pan. Double recipe for a 2-layer 8" cake.).
Title: Marsha's Carrot Cake
Ingredients:
- 2 1/4 flour
- 2 1/2 ground cinnamon
- 1 1/2 baking soda
- 1 salt
- 4 eggs
- 2 sugar
- 3 carrots
- 1 1/2 cream cheese
- 6 butter
- 1/4 powdered sugar
- 2 1/4 lemon, zest of
- 1
Instructions:
1. Mix flour, cinnamon, soda, and salt and set aside.
2. In a large bowl or mixer beat eggs with sugar until fluffy and lemon colored.
3. Mix in oil and freshly grated carrots (best to buy whole carrots and grate them in food processor - the store-bought pre-shredded carrots don't integrate well into the rest of the cake like freshly-grated ones do).
4. Add flour mixture and stir to mix well.
5. Pour into well greased and floured bundt pan.
6. Bake in pre-heated 350 degree oven for 1 hr 15 minutes, or until prick inserted in center comes out clean.
7. Cool in pan on rack.
8. Make frosting by beating the cream cheese with the softened butter, then add lemon zest. From there gradually add the powdered sugar, adding more/less based on the feel. Note that as you make the frosting, it'll seem like it will never soften but it does!
9. Spread icing on the cooled cake. Be sure to store in the refrigerator if you're not going to eat right away, but do set it at room temperature about 30-60 minutes before serving.
Title: Easy Rhubarb Upside Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 rhubarb
- 1 minute tapioca
- 1 1/3 sugar
- 4 strawberry Jell-O gelatin dessert
- 6 raspberry Jell-O gelatin
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 9x13inch pan.
3. Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan.
4. Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture.
5. Bake 1 hour.
6. Serve with whipped cream or ice cream.
Title: Apricot and Sultana Rice Pudding
Ingredients:
- 100 sultanas
- 50 lemon
- 1 rice
- 75 milk
- 750 caster sugar
- 50
- 8
Instructions:
1. Reserve 4 of the dried apricots, then chop the rest. Mix eith the sultanas and set aside. Using a swivel style vegetable peeler, cut wide strips of rind from the lemon.
2. Place the lemon rind strips, rice, milk, and sugar in a pan and bring to the boil, then reduce the heat and simmer for 12-15 minutes, stirring often. Stir in the dried fruit, divide between serving serving bowls and set aside to cool slightly.
3. To make the apricot glaze, squeeze 1 Tbsp of juice from the lemon into a small pan. Stir in 2 Tbsp of water, then add the jam. Bring to the boil, stirring, until the jam has melted, then immediately remove from the heat. Leave for a few minutes to cool and thicken slightly, then pour over the rice. Decorate each with a dried apricot and a mint sprig.
Title: Lemon Geranium Cake
Ingredients:
- 10 milk
- 2 eggs
- 2 caster sugar
- 8 self-raising flour
- 8 salt
- 10 baking powder
- 1
Instructions:
1. Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally.
2. Remove leaves and arrange on the base of a greased cake tin.
3. Place the rest of the ingredients into a large bowl and beat all together for two minutes, until mixture is smooth – do not over beat.
4. Place batter in cake tin on top of leaves and bake at 350 degrees for twenty to twenty-five minutes or until cake begins to come away From the tin sides.
5. Remove From the tin – the leaves may be removed or left on the base.
6. Split the cake in half and fill with seedless jam.
Title: Kahluaroons
Ingredients:
- 1 flaked coconut
- 1/2 sugar
- 1/3 flour
- 1/4 Kahlua
- 3
Instructions:
1. In bowl, combine coconut, sugar, and flour.
2. Stir in Kahlua.
3. Using two forks, mix with tossing motion until all ingredients are evenly distributed.
4. In small bowl, whisk egg whites until frothy.
5. Stir into coconut mixture.
6. Drop by rounded teaspoons 1 1/2 inches apart on greased baking sheets.
7. Bake at 325 degrees 20 to 25 minutes or until firm.
8. Immediately transfer to wire rack and cool completely.
Title: Sour Cream Cherry Cake
Ingredients:
- 1 low-fat plain yogurt
- 1 sugar
- 3 eggs
- 2 flour
- 1 lemon juice
- 1 lemon rind
- 1/2 baking soda
- 1 salt
- cherries
Instructions:
1. Mix egg yolks, lemon rind and juice, sugar and yogurt together.
2. Sift in flour, baking soda, salt and mix thoroughly.
3. Mix in cherries or other fruit.
4. Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
5. Pour into greased loaf pan
6. Bake at 350 for 40-50 minutes.
Title: Lemon Crumb Tart
Ingredients:
- 1 all-purpose flour
- 1 white chocolate chips
- 3/4
- 1
Instructions:
1. Heat oven to 350*.
2. let cookie dough stand at room temperature for 10 minutes to soften.
3. in large bowl, knead cookie dough and flour with hands until well blended.
4. Stir in chips. Reserve 1 cup of mixture for topping. Press remaining mixture in 10-11" tart pan with removable bottom.
5. Bake 13-18 minutes, or until edges just begin to brown. Cool 5 minutes.
6. In a small bowl, microwave lemon curd on high for 20-30 seconds. Stir until smooth. Spread on crust to within one inch of edge.
7. sprinkle reserved crumb mixture evenly on top and bake an additional 20-30 minutes until light golden brown.
8. cool completely about 1 hour Cut into 12 wedges.
Title: Prune Souffle
Ingredients:
- 1 1/2 prunes
- 2 caster sugar
- 4 lemon juice
- 1/4
Instructions:
1. Preheat oven to 180 degrees Celcius.
2. Blend together the puréed prunes and half the caster sugar- blend for about a minute on medium speed.
3. Beat together the egg whites, lemon juice and remainder of caster sugar until fluffy and stiff- not quite"peaking".
4. Very carefully, fold the beaten egg into the prune purée.
5. Bake for about 20- 25 minutes, or until the top is brown and starting to crack.
6. Enjoy piping hot with some whipped double cream.
Title: Cannoli Filling Recipe
Ingredients:
- 1 - 1 1/2 ricotta cheese
- 32 cream cheese
- 6 -7 powdered sugar
- 3 sour cream
- 1/2 heavy cream
- 2 vanilla extract
- 1/2 chocolate chips
Instructions:
1. Strain ricotta cheese.
2. once strained, add to a food processor with a sweeping blade.
3. add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
4. blend until combined and texture is of cannoli texture and firmness.
5. taste and add additional things.
Title: Our Favorite Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/3 shortening
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 1 1/2 vanilla
- 1 baking soda
- 1/3 salt
- 2 1/2 flour
- 1
Instructions:
1. Preheat oven to 375°F.
2. Cream together butter, shortening, brown and white sugar.
3. Add eggs, vanilla, baking soda and salt, mix well.
4. Slowly add flour (don't over work the flour).
5. Stir in chocolate chips.
6. form into balls, and place on ungreased cookie sheet 1-2 inches apart.
7. Bake for 8-9 minutes, When you take them out they are not going to look done at all, but DON'T put them back in!
8. Leave them to cool on cookie tray for 10 minutes.
9. Transfer to a cool spot, Wait 10 minutes more (the wait it worth the difference, they will still be warm, don't worry!).
10. Get a glass of milk.
11. Enjoy!
Title: White Chocolate Pavlova
Ingredients:
- 4 sugar
- 1 cherries
- 3 sugar
- 1/2 lemon, juice and zest of
- 1 orange, juice and zest of
- 1 sugar
- 2 white chocolate
- 4
- 1/4
- 2
Instructions:
1. Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C). Line a baking sheet with parchment paper.
2. For the meringues:
3. Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers.
4. Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.).
5. Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.) Let cool.
6. For the ground cherry compote:
7. Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool.
8. For the white chocolate cream:
9. Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly.
10. Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick.
11. To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote.
12. Cook's Notes:
13. The cooled meringues can be stored in an airtight container in a cool, dry place for a few days.
14. The cherry compote can be served on pancakes, waffles, or ice cream.
15. The white chocolate cream can also be used to frost a cake.
Title: Apple Cheese Crisp
Ingredients:
- 1/3 butter
- 1/2 brown sugar
- 3/4 oats
- 2/3 flour
- 1 cinnamon
- 6 apples
- 1/3 sugar
- 1 lemon juice
- 2 flour
- 1 cinnamon
- 1/4 salt
- 1 cream cheese
- 1 egg
- 1 flour
- 1/4 sugar
- 1 milk
Instructions:
1. Melt butter, mix well with rest of ingredients.
2. Set aside.
3. Combine apple mixture. Cook over low heat until soft. Place on bottom of pan.
4. Mix filling ingredients together and pour topping over filling.
5. Bake at 350 degrees for 35 minutes.
Title: Baked Rice Pudding
Ingredients:
- 1 rice
- 1 milk
- 2 brown sugar
- 1 nutmeg
- cinnamon
- fresh lemon rind
- butter
Instructions:
1. Rinse the rice.
2. In an ovenproof dish mix the ingredients except the butter.
3. Place the knob of butter in the centre of the dish and sprinkle a tiny bit of cinnamon.
4. Cook on middle shelf on a low heat for 1 hour.
5. Stir halfway through.
6. Serve with golden syrup, maple syrup, jam, or honey.
Title: Pecan Pie (Low Cholesterol)
Ingredients:
- 1 flour
- 1/2 salt
- 1/2 margarine
- 2 pecans
- 1 dark corn syrup
- 1 margarine
- 2 Egg Beaters egg substitute
- 3/4 salt
- 1/2 brown sugar
- 1/2 vanilla
- 1
Instructions:
1. CRUST: Stir together 1 cup flour and 1/2 teaspoon salt. Cut in 1/2 cup corn oil butter until particles are fine. Stir in 2 tablespoons ice water. Form into ball, cover and chill 15 minutes. Roll out.
2. FILLING:
3. Heat syrup and butter until butter melts. Beat together other ingredients. Add Karo and 1 cup pecans. Pour into pie shell and bake at 400 degrees until set, about 25 minutes.
Title: All Bran Apple Cake
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat flour
- 2 baking soda
- 1/2 salt
- 1 cinnamon
- 1 nutmeg
- 1/2 margarine
- 1 sugar
- 2 eggs
- 4 apples
- 1
Instructions:
1. Stir together flour, soda, salt, cinnamon and nutmeg. Set aside.
2. In medium mixing bowl, beat together the 1/2 cup margarine and the 1 cup sugar until light and fluffy.
3. Add eggs. Beat well.
4. Stir in apples,All-Bran Buds cereal and flour mixture. Stir until thoroughly combined.
5. Spread evenly in greased 9 x 9 x 2-inch baking pan.
6. Bake at 350° F about 1 hour or until cake begins to pull away from sides of pan. Cool completely.
7. Frost or dust with powdered sugar.
Title: Chocolate Mint Snowcaps
Ingredients:
- 1 eggs
- 1/3 confectioners' sugar
- 2
- 1
Instructions:
1. Heat oven to 350 degrees.
2. With a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. Work out any clumps of mix with spoon.
3. Stir in mint chocolate chips.
4. Using a tablespoon, scoop dough and shape into 1 inch balls. Roll in confectioner's sugar.
5. Place cookies about 2 inches apart on an ungreased cookie sheet.
6. Bake 8 to 10 minutes until set. Tops will appear cracked.
7. After one minute, remove cookies from baking sheet and place on a wire rack to cool.
Title: Butter Pecan Cookies III
Ingredients:
- 1 3/4 pecans
- 1 butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 2 self-raising flour
- 1 pecan halves
Instructions:
1. Place chopped pecans and 1 tablespoon butter in a baking pan.
2. Bake at 325 degrees for 5-7 min. or until toasted and browned, stirring frequently.
3. Set aside to cool.
4. In a mixing bowl, c ream brown sugar and 1 cup butter.
5. Beat in egg yolk and vanilla.
6. Gradually add flour.
7. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls, then roll in toasted pecans, pressing nuts into dough.
8. Place 2" apart onto ungreased cookie sheets.
9. Beat egg white until foamy.
10. Dip pecan halves in egg white, then gently press one into each ball.
11. Bake at 375 degrees for 10-12 min. or until golden brown.
12. Cool for 2 min. before removing to wire racks.
13. NOTES : * As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Title: Watergate Salad
Ingredients:
- 1 pistachio pudding mix
- 1 crushed pineapple
- 1 Cool Whip
- 1 1/2 mini marshmallows
- walnuts
Instructions:
1. Make pudding as directed.
2. Mix together with cool whip.
3. Stir in marshmallows and pineapple.
4. Top with chopped walnuts.