lumicero/recipes-ing2inst huggingface dataset:
Title: Colossal Chocolate Cake
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 1/2 unbleached white flour
- 1 baking powder
- 1 baking soda
- 1 1/4 salt
- 3/4 ground cinnamon
- 3/4 sugar
- 3 maple syrup
- 3/4 chocolate soymilk
- 3/4 vanilla-flavored soymilk
- 1 1/2 vanilla extract
- 2 1/4 apple cider vinegar
- 4 1/2
- 1 1/2
- 1
Instructions:
1. Position a rack in the middle of the oven and another rack above it. Preheat to 350 degrees.
2. Oil three 9-inch round cake pans, and line the bottoms with parchment paper cut to fit. Place a wire mesh strainer over a medium bowl.
3. Add the dry ingredients to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir.
4. with a wire whisk to distribute the ingredients.
5. Whisk the liquid ingredients in a separate medium bowl until well combined. Pour the dry mixture and stir with a whisk until the.
6. batter is smooth. This batter is meant to be fairly thin.
7. Divide the batter evenly among the three prepared pans. Place two pans on the lower rack and center the remaining pan on the upper rack.
8. Bake for 25 to 30 minutes. Cool the pans on wire racks for ten minutes. Run a thin knife between the cake and the inside of the pan, and invert each layer onto a rack.
9. Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
10. To protect the layers from cracking or breaking, slide a cardboard circle under each one. Wrap the layers in plastic wrap, and.
11. refrigerate 1 to 8 hours, until cold, before filling and frosting.
12. Cover a cake-decorating turntable or other elevated surface with a piece of parchment paper to catch any frosting that drops off the cake.
13. Set the first layer on the turntable. Use a long serrated knife to level the tops of the layers, if needed.
14. Use an off set spatula to spread about 1 1/2 cups of frosting on the layer,covering a section at a time.
15. Place another layer bottom-side up on the cream-covered layer, remove the cardboard, and spread with another 1 1/2 cups of the cream.
16. Remove the third layer from the cardboard onto the top of the cake. Press down lightly and push one or two thin, long wooden skewers.
17. through the middle of the cake to keep the layers from slipping.
18. Spread about 1 1/2 cups frosting over the top, swirling as you go.
19. by pushing the spatula in and out of the cream.
20. Push excess frosting off the top onto the sides, then frost the sides. After the sides are covered, you can spread additional frosting on the top.
21. The cake is ready to serve immediately but can be refrigerated for up to 24 hours. Use a long, sharp knife to slice the cake.
22. Remove the skewers before slicing.
23. Bon Appetit!
Title: Frosty Snowballs Diabetic
Ingredients:
- 2/3 margarine
- 1/3 unsweetened applesauce
- 1/3 Splenda sugar substitute
- 1 water
- 1 vanilla
- 2 1/4 all-purpose flour
- 1 pecans
- 1 Splenda sugar substitute
- Homemade Powdered Sugar With Splenda and Glazes
Instructions:
1. In a large mixing bowl beat margarine and applesauce with an electric mixer on medium to high speed for 30 seconds.
2. Mix the 1/3 cup of Splenda with the 2 1/4 cups flour.
3. Beat 1/4 cup of the flour mixture into the margarine.
4. Add and beat in water and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer.
6. Using a wooden spoon, stir in any remaining flour and the chopped pecans.
7. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet.
8. Bake in a 325 degree F oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.
9. In each of three bowls place 1/3 cup of the sifted powdered sugar. Add a different color of edible glitter or colored sugar to each bowl. Gently roll and shake cooled cookies in desired powdered sugar mixture.
Title: Marshmallow Pineapple Dessert
Ingredients:
- 1 mini marshmallows
- 1 Cool Whip
- 1
Instructions:
1. In a large serving bowl empty bag of marshmallows.
2. Open pineapple and pour over marshmallows, and stir well.
3. Let soak, stirring every couple of hours, to let pineapple juice soak into marshmallows.
4. About an hour before serving, add cool whip, stir well, and place back in refrigerator for flavors to blend.
Title: Best-Ever Maple Bacon Cupcakes
Ingredients:
- 2 unbleached all-purpose flour
- 1 3/4 baking powder
- 1 baking soda
- 1/2 unsalted butter
- 1/4 bacon fat
- 2 eggs
- 3/4 maple syrup
- 2 buttermilk
- 6 vanilla extract
- 1/3 light cream cheese
- 1 1/2 unsalted butter
- 1/2 confectioners' sugar
- 1/2
- 4
- 1/4
- 2
- 1
- 3
Instructions:
1. Preheat oven to 350ºF and line a muffin pan with cupcake liners; set aside.
2. In a large bowl, combine flour with baking soda and baking powder; whisk until well mixed. Add the ground bacon, whisk again and set aside.
3. In a bowl of a stand mixer with the paddle attachment, combine butter, bacon grease, and maple sugar; process until mixture gets creamy. Add eggs, one at a time, beating well between each addition. Add maple syrup and buttermilk; process until well blended. Add maple extract and vanilla extract; mix for 15 seconds.
4. Add dry ingredients and process on low speed until just combined, stopping to clean the sides of the bowl. Add grapeseed oil and process for 15 seconds.
5. Using an ice cream scoop, divide batter among the muffin cups and fill them up to 2/3. Tap the muffin pan to remove any trapped air bubbles. Transfer to the preheated oven and bake for 18-20 minutes or until a cake tester inserted in the center comes out clean with a few crumbs. Remove from the heat and let them cool off in the pan for 10 minutes. Transfer the cupcakes onto a wire rack to cool completely.
6. To make the buttercream; In a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until nice and creamy. Add maple sugar and confectioners’ sugar, both sifted, and process on low before increasing to speed 8. Add the remaining confectioners’ sugar and repeat; low speed at first and increase to 8.
7. Spoon buttercream into a piping bag with large tip and pipe the cupcakes. Add crumbled bacon on top before serving. Makes one dozen.
Title: Healthy Chocolate Chip Cookies
Ingredients:
- 2 1/4 whole wheat flour
- 1 baking soda
- 1 salt
- 1 white sugar
- 3/4 brown sugar
- 3/4 banana
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, baking soda, and salt in a small bowl.
3. In a large bowl, beat together margarine, white sugar and brown sugar until smooth.
4. Add banana and vanilla extract.
5. Gradually add the flour mixture while beating until the mixture is smooth.
6. Stir in the chocolate chips.
7. Drop spoonfuls of dough about 1 inch apart onto ungreased baking sheets.
8. Bake for about 10-15 minutes, or until cookies are golden brown.
9. Let stand for a few minutes, then transfer with a spatula to a wire rack to cool.
Title: Orange Walnut Frosting
Ingredients:
- 1 cream cheese
- 2 butter
- 1 vanilla extract
- 1 honey
- 6 walnuts
- 1
Instructions:
1. Blend first 5 ingredients together in a bowl with an electric mixer until smooth.
2. Stir in walnuts.
Title: Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing
Ingredients:
- 12 unsalted butter
- 2/3 granulated sugar
- 2/3 light brown sugar
- 2 extra-large eggs
- 2 pure vanilla extract
- 1 buttermilk
- 1/2 sour cream
- 2 brewed coffee
- 1 3/4 all-purpose flour
- 1 cocoa powder
- 1 1/2 baking soda
- 1/2 kosher salt
- 1 confectioners' sugar
- 1 creamy peanut butter
- 5 unsalted butter
- 3/4 pure vanilla extract
- 1/4 kosher salt
- 1/3 heavy cream
- salted peanuts
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line cupcake pans with paper liners.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
4. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
5. In another bowl, sift together the flour, cocoa, baking soda, and salt.
6. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
7. Mix only until blended.
8. Fold the batter with a rubber spatula to be sure it's completely blended.
9. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
10. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
11. Peanut Butter Icing:
12. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
13. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
14. Add the cream and beat on high speed until the mixture is light and smooth.
15. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Title: Cream Puff Cake
Ingredients:
- 1 boiling water
- 1/2 margarine
- 4 eggs
- 1 flour
- 2 instant vanilla pudding
- 2 1/2 milk
- 1 cream cheese
Instructions:
1. Preheat oven to 400 degrees F.
2. Bring water and margarine to boil; remove from heat.
3. Add flour; then add egg.
4. Mix well; put into a greased 9x13-inch pan.
5. Bake for 25-30 minutes.
6. When done baking, middle will be puffed up.
7. Flatten down with a spatula; leave edge puffed to cradle the filling.
8. Combine pudding mix, milk and cream cheese with a mixer.
9. Spread filling on the crust; top with whipped topping.
10. Refrigerate until ready to serve.
Title: Apricot Bubble Biscuits
Ingredients:
- 150 butter
- 100 caster sugar
- 1 vanilla essence
- 1 egg
- 150 self-raising flour
- 140 ground cinnamon
- 35
- 1/4
- 105
Instructions:
1. Preheat oven to 180°C Line 2 baking trays with non-stick baking paper.
2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the egg and beat until well combined. Add the flour, apricot, custard powder and cinnamon. Stir until well combined.
3. Place the Rice Bubbles in a bowl. Roll 1/2 tablespoonful of the apricot mixture into a ball. Add to the Rice Bubbles and turn to coat. Place on 1 lined tray. Repeat with the remaining apricot mixture and Rice Bubbles. Place the balls, about 5cm apart, on the lined trays.
4. Bake in oven for 20 minutes or until golden. Transfer the biscuits to a wire rack to cool completely.
Title: German Chocolate Cake Icing
Ingredients:
- 2/3 evaporated milk
- 2/3 sugar
- 2 butter
- 1/3 vanilla
- 1 unsweetened coconut
- 1
Instructions:
1. Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan.
2. Cook over low-medium heat until mixture comes to a full boil, about 5 minutes.
3. Continue boiling, stirring constantly, about 2 more minutes or until mixture turns caramel color.
4. Add coconut. Cool.
5. Frost your cake!
Title: No Sugar Added Fruit Salad
Ingredients:
- 2 apples
- 2 bananas
- 1 fresh pineapple
- 1 mandarin oranges
- 1 celery seed
- 1/4 anise seed
- 1/4 ground cinnamon
- 1/4 walnuts
- 1/2 pecans
Instructions:
1. 2 apples pealed and diced.
2. 2 bananas pealed and sliced.
3. 4 fresh pineapple spears diced.
4. 1 can of mandarin oranges.
5. 1 cup of orange jucie.
6. 1/4 teaspoon celery seed, 1/4 teaspoon of anise seed, 1/4 teaspoon of cinnamon, 1/2 cup nuts (walnuts or pecans) and mix in a bowl all ingredients. When serving guests offer coconut garnish in a separate serving bowl for those that enjoy coconut on their fruit salad.
Title: Nita's Apple Dumplings With Vanilla Sauce on a Bed of Cherries
Ingredients:
- 1 rome apples
- 5 red apples
- 5 butter
- 1 granulated sugar
- 1 1/2 apple pie spice
- 1/8 ground cinnamon
- 1 ground nutmeg
- 2 pure vanilla extract
- 1 cherries
Instructions:
1. Spray a 9x13-inch dish or pan with Butter Spray, or lightly grease it with butter.
2. Prepare apples: Core and rinse each apple with cold water.
3. Dry off with paper towels.
4. Prepare biscuits: Separate biscuit dough into 10 pieces.
5. Flatten each piece of dough into a circle.
6. Wrap one biscuit around each apple HALF.
7. Join, pressing together to make a seam.
8. Place, seam side down, in baking pan.
9. Leave top of pastry open so you can access the apple core.
10. Make Sauce: Combine and bring to boil the butter, sugar, Mountain Dew, and cinnamon.
11. Add the Vanilla Extract.
12. NOTE: Do NOT use Imitation Vanilla Extract.
13. The results will NOT be the same if you do!
14. Pour half the sauce mixture over pies and bake at 350°F for about 20 minutes.
15. Add Cherries: Pour contents of can of cherries in the dish, spreading it around the apples.
16. Baste dumplings with remaining half of the sauce and continue baking until golden brown.
17. To serve: Scoop cherries from dish and place some in the bottoms of five individual serving dishes.
18. Lift apple dumpling and place on top of the cherries.
19. Serve plain, or top with a scoop of vanilla ice cream.
20. Move over memories of Woolworth!
21. Here we come!
Title: Biscotti Regina (Sesame Cookies)
Ingredients:
- 1/2 milk
- 2 sesame seeds
- 4 all-purpose flour
- 1 sugar
- 3 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1 orange zest
Instructions:
1. Preheat oven 375°F; butter and flour two large baking sheets.
2. Pour milk into a shallow bowl. Spread sesame seeds on a piece of wax paper. Set aside.
3. In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On Low speed, beat in the butter a little at a time.
4. In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.
5. Pinch off a piece of dough the size of a golf ball and shape into a log 2 1/2 inches long and 3/4 inch thick.
6. Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue with the remaining dough, placing cookies about 1 inch apart.
7. Bake for 25 to 30 minutes, or until well browned. Let cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely. Store in airtight container.
Title: Chocolate Caramel Raspberry Fondue (For Mini Crock Pot)
Ingredients:
- 1 evaporated milk
- 1 sweet unsalted butter
- 1
- 1/2
Instructions:
1. In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.
2. Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn).
3. When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.
4. Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue.
Title: Lottie's Lemon Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 1/2 white wine
- 1 salt
- 1/2 all-purpose flour
- 3 buttermilk
- 3/4 baking soda
- 1 white vinegar
- 1
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, cream butter (or Crisco) and sugar together.
3. Beat in eggs, one at a time.
4. Add lemon extract, vanilla, wine and salt, stir to mix well.
5. Sift flour and add it alternately with the buttermilk to the butter mixture.
6. Mix baking soda and vinegar together, and stir into batter.
7. Stir batter to mix all ingredients well.
8. Grease and flour 2 (8 x 4-inch) loaf pans.
9. Divide batter evenly into both pans.
10. Bake at 325°F for about 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
11. Remove from oven, and cool on wire racks.
Title: Chocolate Marshmallow Treats
Ingredients:
- 200 butter
- 1 sweetened condensed milk
- 1 brown sugar
- 1/4 vanilla essence
- 2 marshmallows
- 1 coconut
- 3
- 1 1/2
Instructions:
1. Combine butter, condensed milk, sugar, cocoa and essence in pan, stir over low heat, without boiling, until butter is melted, stir in crushed biscuits.
2. Moisten hands with water, roll 3 level teaspoons of mixture around each marshmallow, press firmly to enclose.
3. Roll in coconut, refrigerate until firm.
Title: Chocolate Pudding Cereal Squares
Ingredients:
- 1 chocolate
- 1/2 light corn syrup
- 1/3 peanut butter
- 4 marshmallows
Instructions:
1. Butter a 9 inch square baking pan.
2. In a large saucepan, combine the syrup and the dry pudding mix and heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
3. Remove from the heat and blend in the peanut butter (I prefer chunky) just until mixed.
4. Quickly stir in the cereal until evenly coated.
5. Spread the mixture evenly in the pan with a buttered spoon. Cool until firm, about 10 minutes.
6. Cut into squares. You can place them in miniature cupcakes liners for a pretty serving look.
7. Note: Do not use instant pudding mix.
Title: Danish Apple Squares
Ingredients:
- 2 1/2 flour
- 1/2 salt
- 1 shortening
- 1 apples
- 1 sugar
- 6 flour
- 1 icing sugar
- 3 water
- 1
- 1/2
Instructions:
1. PASTRY: Sift together flour and salt. With a pastry blender or two knives cut in shortening.
2. Separate egg, putting egg yolk in measuring cup. Add milk to measure 2/3 cup.
3. Slowly mix in to the flour mixture, do not ovemix. Divide pastry in half.
4. Put first half of pastry on a cookie sheet. Sprinkle 1 cup cornflakes over pastry, then spread apple mixture over first layer of pastry, leaving an inch around the edges. Put second layer over top, Press together around the edges.
5. Beat egg white and spread over top of pastry.
6. Cook in moderate oven (350F) until tender, about 15-20 minutes. Cool slightly.
7. ICING: Add enough water to make a paste. Drizzle over top.
Title: Cold Rice Pudding
Ingredients:
- 1 rice
- 1/2 sugar
- 1/2 salt
- 1 milk
- 3
Instructions:
1. Boil the rice in milk with a little salt.
2. Cool.
3. Add sugar and 2 tbsps.
4. whipped cream.
5. Pack into a jelly mould.
6. Allow to get cool.
7. Turn out.
8. Spread with jam and cover with the rest of the whipped cream, flavoured with vanilla essence.
Title: Green Tea Ginger Cakes
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 honey
- 2 orange zest
- 2 eggs
- 1/3 yogurt
- 2 ginger
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 ground ginger
- 1 salt
- 1/4 poppy seeds
- 2 unsalted butter
- 1/4 icing sugar
- 1 1/2 water
- 1 1/2
- 1
- 2
Instructions:
1. Preheat oven to 300 F and spray and flour 6 mini bundt tins. If you don't have mini tins, you can use a big one (4-5 cups) too.
2. Cream together butter and sugar until pale and fluffy.
3. Stir in honey and zest, add eggs one at a time. Mix well.
4. In a separate bowl, mix together yoghurt, orange juice, grated ginger and vanilla. Stir into the egg mixture.
5. Sift in dry ingredients (flour, baking powder, ground ginger, matcha powder and salt).
6. Gently fold in the poppy seeds.
7. Spoon evenly into the prepared pans, they don't rise much so you can fill to the top.
8. Bake for 25 to 35 minutes (add 10 if using a big tin), they are done when a tester inserted in the middle comes out clean.
9. Allow to stand for 15 minutes, then take out of the tins and let cool on a wire rack.
10. Glaze: In a pan on low heat, add butter. Stir until melted and then add icing sugar. Add 1 tbsp of water and stir until it has a glaze consistency, add more water in drops if needed. If it becomes too thin, add more sugar.
11. Pour over the mini bundts and let set, which happens really quickly. The purpose is to just glaze them, it's not icing.
Title: Apple Jalebi
Ingredients:
- 2 apples
- 3/4 plain flour
- 1/2 dry yeast
- 1/2 sugar
- 1 sugar
- 1 1/4 water
- 1 lemon juice
- 1/4 cardamom powder
- 1/4 pistachios
- 1
Instructions:
1. Batter:
2. Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
3. Mix the flour and oil together.
4. Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
5. Set the batter aside and let it sit in a warm place for half hour.
6. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
7. Syrup:
8. Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing.
9. Making the jalebis:
10. Heat the oil in a frying pan about 1 inch deep.
11. Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.
12. The jalebi will take about 4 to 5 minutes to cook.
13. Turn them occasionally. Fry the jalebi until both sides are golden-brown.
14. Transfer them into the warm syrup.
15. Let jalebi soak in the hot syrup for a few seconds.Than take them out and Garnish with sliced pistachios.
16. Serve hot.
Title: Pudding Cake
Ingredients:
- 2 instant chocolate pudding mix
- 1 eggs
- 3 water
- 1/3 Cool Whip Topping
- 1 1/3
- 1
Instructions:
1. Bake cake as directed on box using a 9x13 baking pan.
2. Let cool.
3. Mix pudding as directed on box.
4. I mix each box in a different bowl to assure I have the same amount of pudding for each layer.
5. Remove cooled cake from pan and slice in half horizontally and put bottom layer back in baking pan.
6. Spread one bowl of pudding on top of cake layer.
7. Add second layer of cake to pudding layer.
8. Add second bowl of pudding on top cake layer.
9. Top cake with a layer of Cool Whip.
10. Cake order should be cake, pudding, cake, pudding, Cool Whip.
11. Decorate with chocolate shavings (optional).
12. Refrigerate until ready to serve.
Title: Blackberry-Almond Shortbread Squares
Ingredients:
- 10 unsalted butter
- 1 3/4 all-purpose flour
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 confectioners' sugar
- 3/4 blackberries
- 1/4 orange zest
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line with parchment; butter lining. Dust with flour; tap out excess. Arrange nuts in a single layer on a rimmed baking sheet. Bake until golden, 15 minutes; let cool. Grind in a food processor until fine.
2. Whisk together flour, nuts, salt and cinnamon in a medium bowl; set aside. Put 3/4 cup plus 1 tablespoon sugar and the butter in the bowl of an electric mixer fitted with the paddle attachment; mix until pale and fluffy, about 3 minutes. Mix in almond extract. Add flour mixture in 2 batches; mix until a crumbly dough forms.
3. Press all but 1 cup dough onto bottom of pan. Toss berries with zest; scatter over dough. Sprinkle with remaining tablespoon sugar; crumble reserved dough on top. Bake until golden, about 30-40 minutes. Let cool completely on a wire rack. Cut into 12 squares; dust with sugar.
Title: Snowy Butter Crescents
Ingredients:
- 1 butter
- 2 cake flour
- 10 powdered sugar
- 1/2 salt
- 1 pecans
- 1 water
- 1/2 vanilla
- powdered sugar
Instructions:
1. Cream butter until consistency of whipped cream. Gradually work in sifted dry ingredients including nuts. Add vanilla and water (using more water if necessary) and mix to combine. Shape dough into crescents. (Dough may be easier to handle if it is chilled 15-20 minutes before shaping.) Place crescents on cooky sheets, spacing them 2 inches apart, and chill thoroughly. This step prevents the cookies from spreading too much.
2. Before removing from refrigerator, preheat oven to 400 degrees F. It is important for the oven to reach this temperature before putting in the cookies, again to prevent excessive spreading. Bake cookies until delicately browned at the edges, about 8-10 minutes. Watch carefully. While still hot, roll cookies in additional powdered sugar.
3. NOTE: Because the crescents are so very fragile, we lost a number of them to breakage. (Those were OURS!) We began forming the dough into balls which were far less fragile so we didn't have to make as many batches.