lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Pound Cake
Ingredients:
- 6 white chocolate
- 1 butter
- 8 eggs
- 1 vanilla extract
- 3
- 1
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour.
2. Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
3. Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven.
4. Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.
Title: Nutribar Vanilla Frosting
Ingredients:
- 1 icing sugar
- 3 brewed coffee
- 2 1/2 milk
- 2 1/2 cocoa powder
Instructions:
1. Whip everything together until smooth.
2. Spread over cooled cake.
Title: Tennessee Christmas Cake
Ingredients:
- 1 butter
- 3 margarine
- 6 sugar
- 2 eggs
- 1 all-purpose flour
- 2 3/4 baking soda
- 1/4 sour cream
- 1 pecans
- 1 butter
- 1 margarine
- 1/4 brown sugar
- 1/4 honey
- 1/4
- 1
Instructions:
1. Heat oven to 325 degrees. Generously coat a 10 inch tube or 10 cup bundt pan with no-stick flour spray.
2. Beat butter about 30 seconds or until creamy. Gradually add sugar; beat 5 to 7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange juice and almond extract.
3. Combine flour and baking soda; add alternately with sour cream. Beat on low speed after each addition, just until combined. Do not overmix. Fold in orange peel.
4. Spoon about 1/2 of batter into prepared pan. Sprinkle with 1/2 cup pecans. Spoon remaining batter over pecans. Sprinkle with remaining pecans.
5. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
6. Orange and Honey Glaze: In 1 cup glass measure, microwave butter on high for 1 minute or until melted. Stir in brown sugar, honey and orange peel. Microwave on High for 1 minute. Drizzle over cake.
Title: Poppy Seed Swirls Cookies
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 3/4 margarine
- 1/2 all-purpose flour
- 1/4 vanilla extract
- 1 salt
- 1/2 egg
- 1/2 walnuts
- 1/4 poppy seed
- 3/4 honey
- 1/4 ground cinnamon
- 1/4 butter
Instructions:
1. In large bowl, with mixer at low speed, beat sugar and ½ cup butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, vanilla extract , salt, and egg; beat just until blended, occasionally scraping bowl.
2. With hands, shape dough into ball; wrap with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle. (Or, place dough in freezer 30 minutes.).
3. Meanwhile, in blender at medium speed or in food processor with knife blade attached, finely grind walnuts. In small bowl, stir walnuts, poppy seeds, honey, orange peel, cinnamon, and ¼ cup butter until mixed; set aside.
4. On sheet of waxed paper, with floured rolling pin, roll out half the dough into 10 inch by 8 inch rectangle (keep remaining dough refrigerated); spread rectangle with half the poppy seed mixture. Staring at 8 inch side, roll dough jelly roll fashion.
5. Wrap roll with plastic wrap and refrigerate 1 hour or until dough is firm enough to slice. (Or, place roll in freezer 30 minutes.) Repeat with remaining dough and filling.
6. Preheat oven to 375°F With sharp knife, slice 1 roll crosswise into ¼ inch slices. Place slices, about ½ inch apart, on ungreased cookie sheets.
7. Bake cookies 10 to 12 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining roll. Store cookies in tightly covered container. 5 dozen cookies.
8. The Good Housekeeping Book of Desserts.
Title: Banana Boats
Ingredients:
- 1 banana
- 1 chocolate chips
- 1 mini marshmallows
- 1 peanut butter
- 1
Instructions:
1. Peel one side of the banana and cut a pocket in it.
2. In pocket put chocolate chips, mini marshmallows, and peanut butter. Close flap and seal in foil.
3. Bake for about 3to 5 minutes at 350 degrees Fahrenheit.
4. Open foil and enjoy but be careful it's HOT!
Title: Cake That Doesn't Last
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 3 eggs
- 1 1/2 applesauce
- 1 crushed pineapple
- 1 walnuts
- 1 vanilla
- 2
Instructions:
1. Preheat oven to 350 degrees F. Mix dry ingredients in large bowl. Make well in center and fill with eggs, oil, pineapple, nuts, vanilla and bananas. Stir lightly; do not beat. Pour into greased and floured tube pan or loaf pan.
2. Bake for 75 minutes.
Title: Sopa Capirotada
Ingredients:
- 6 olive oil
- 12 pine nuts
- 3/4 granulated sugar
- 1/8 American cheese
- 1/8 brown sugar
- 1 1/2 water
- 2 cinnamon
- 1/4
Instructions:
1. Preheat oven to 350F and lightly grease an 8" or 9" square casserole dish.
2. Heat oil in a skillet.
3. Toast bread and dip each slice into hot oil.
4. Place a layer of bread in a prepared casserole topped by a scattering of pine nuts, slivers of cheese and a sprinkling of sugar.
5. Alternate the layers, ending with toasted bread.
6. Allow at least two inches at the top of the casserole as the mixture swells as it cooks.
7. Combine brown sugar, hot water and cinnamon; cook until sugar is dissolved.
8. Pour one cup of the sauce into the casserole and bake for 30 minutes, basting frequently with additional sauce.
Title: Chocolate Bar Cake
Ingredients:
- 1 -2 margarine
- 2 sugar
- 2 1/2 plain flour
- 2 vanilla
- 1/2 baking soda
- 1 buttermilk
- 4 eggs
- 1
- 6
Instructions:
1. Melt chocolate bars in syrup in a double boiler.
2. Cool.
3. Cream sugar and margarine.
4. Add eggs one at a time.
5. Add cooled melted chocolate,then flour and milk alternately.
6. Add vanilla.
7. Bake 1 1/2 hours in tube or bundt pan which has been lightly greated and floured,bake at 300 degrees.
8. Use with chocolate icing or just sprinkle with powder sugar.
Title: Licorice Slice
Ingredients:
- 125 butter
- 200 sweetened condensed milk
- 250 hazelnut meal
- 1/2 white chocolate
- 400 Copha
- 150
- 30
Instructions:
1. Grease and line a 19 x 9 loaf pan with baking paper leaving an overhang on the long sides.
2. Place butter and milk in saucepan over low heat.
3. Stir till butter melts and mixture is smooth, cool.
4. Add biscuits, hazelnut meal and licorice to butter mixture, combine well.
5. Press into prepared tin, smooth surface.
6. Chill 30 minutes or till set.
7. Melt choc and copha together gently in microwave.
8. Pour over slice, chill further 2 hours.
Title: Yummies
Ingredients:
- 1 butter
- 2 brown sugar
- 1 dates
- 1/4 flaked coconut
- 2 pecans
- 4 confectioners' sugar
Instructions:
1. melt together the butter, brown sugar, dates and coconut.
2. cook 6 minutes over medium heat.
3. stir in the pecans and the Rice Krispies.
4. cool and shape into balls and roll in the confectioners sugar.
Title: Easy Entertaining Rice Pudding
Ingredients:
- 1/2 rice
- 1 water
- 2 eggs
- 1/2 sugar
- 1/2 raisins
- 2 1/2 milk
- 1/4 salt
- 1/2 cinnamon
- nutmeg
Instructions:
1. Bring water and rice to a boil; reduce heat to low, cover, and simmer 14 min.
2. All water should be absorbed.
3. (alternately, use 1 cup of leftover cooked rice).
4. Heat oven to 325 degrees.
5. Beat eggs in ungreased 1 1/2 quart casserole dish.
6. Stir in sugar, raisins, milk, salt, and spice.
7. Stir in rice.
8. Bake uncovered 45 minutes; stirring occasionally.
9. Remove from oven and stir well.
10. It will still be pretty wet.
11. Let set for 15 minutes to thicken.
12. Serve warm or chilled.
13. (I like it better chilled!).
Title: Polenta Ricotta Cake
Ingredients:
- 1/2 currants
- 1/2 sultana
- 1/2 madeira wine
- 250 ricotta cheese
- 3/4 sugar
- 1 1/2 polenta
- 1/2 milk
- 1 orange, rind of
- 1/2
Instructions:
1. Pre heat oven to 180 C.
2. Brush 22 cm springform pan with melted butter.
3. Line base of tin with baking paper.
4. Soak currants and sultanas in Madeira for 15 minutes.
5. Place ricotta, sugar, polenta, milk, rind and juice in large mixing bowl.
6. Add soaked fruit and Madeira, combine with wooden spoon.
7. Pour batter into tin.
8. Bake 45 - 50 minutes or until skewer comes out clean.
9. Serve with whipped cream and fruit if desired.
Title: Killer Kugel
Ingredients:
- 1/2 cream cheese
- 1 unsalted butter
- 1/2 unsalted butter
- 3 sugar
- 1 1/3 sour cream
- 1 vanilla
- 1 eggs
- 8 crushed pineapple
- 1/2 walnuts
- 4 cinnamon
- 1
Instructions:
1. Cook noodles according to package directions, drain and place in a 4-quart bowl.
2. Put cream cheese and ½ pound butter in food processor; blend until smooth, scraping down sides. Add 1 cup sugar and process until well combined. Add sour cream, vanilla and eggs, and process until well mixed. Fold into bowl of noodles. Stir in pineapple.
3. Grease a 13-by-9-inch Pyrex dish with about 1 tablespoon butter and pour in the mixture; it will almost overflow. Cover with plastic wrap and refrigerate overnight.
4. Remove from refrigerator about 1 hour before baking. Preheat oven to 350 and bake mixture for 50 minutes.
5. Combine walnuts with remaining 1/3 cup sugar and cinnamon, and sprinkle on top of kugel. Dot with remaining 2 tablespoons butter and bake another 20 minutes. Serve warm or at room temperature, cut into 25 pieces.
Title: Pistachio Squares
Ingredients:
- 1 flour
- 1/2 butter
- 2 margarine
- 1/4 sugar
- 2/3 icing sugar
- 1 cream cheese
- 1/2 Cool Whip
- 2 instant pistachio pudding mix
- 2 1/2 milk
Instructions:
1. Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
2. Combine ingredients for second layer and spread on first layer.
3. Mix pudding and milk; spread over second layer.
4. Spread remaining Cool Whip over third layer.
5. Sprinkle with chopped nuts.
6. Place in refrigerator until ready to serve.
Title: Cream Cheese Brownies
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1 baking powder
- 1 walnuts
- 1 butter
- 2 sugar
- 4 eggs
- 8 vanilla
- 2 cream cheese
- 8 egg
- 1 flour
- 2 butter
- 3 sugar
- 1/4 vanilla
- 1
Instructions:
1. grease pan. Put half of Chocolate mixture in a pan. Pour cream cheese mixture on that layer, put remaining cocolate mixture on top, covering cream cheese layer completely.
2. Bake @ 350 degrees for 35 min in a 9x13x2 pan.
3. East until it ouches you!
Title: Spritz Cookies With Variations (America's Test Kitchen)
Ingredients:
- 1 heavy cream
- 1 vanilla extract
- 1 unsalted butter
- 16 sugar
- 2/3 salt
- 1/4 unbleached all-purpose flour
- 2
Instructions:
1. Adjust an oven rack to the middle position; heat the oven to 375°F In a small bowl, beat the egg yolk, cream, and vanilla with a fork until combined; set aside.
2. In a standing mixer, cream the butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl with a rubber spatula. With the mixer running at medium speed, add the yolk-cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl. With the mixer running at low speed, gradually beat in the flour until combined. Scrape down the bowl and give a final stir with the rubber spatula to ensure that no flour pockets remain.
3. If using a cookie press to form the cookies, follow the manufacturer’s instructions to fill the press; if using a pastry bag (see TECHNIQUE below). Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake, one sheet at a time, until the cookies are light golden brown, 10 to 12 minutes, rotating the baking sheet halfway through the baking time. Cool the cookies on the baking sheet until just warm, 10 to 15 minutes; using a metal spatula, transfer them to a wire rack and cool to room temperature.
4. FOR LEMON SPRITZ COOKIES: Follow the recipe for Spritz Cookies, adding 1 teaspoon lemon juice to the yolk-cream mixture in step 1 and adding 1 teaspoon finely grated lemon zest to the butter along with the sugar and salt in step 2.
5. FOR ALMOND SPRITZ COOKIES: Grind ½ cup sliced almonds and 2 tablespoons of the flour called for in Spritz Cookies in a food processor until powdery and evenly fine, about 1 minute; combine the almond mixture with the remaining flour. Follow the recipe for Spritz Cookies, substituting 3/4 teaspoon almond extract for the vanilla.
6. TECHNIQUE: Filling a Pastry Bag: (1) Make a C shape with one hand and hold the piping bag. Fold the bag over that hand about halfway down, insert the tip, and scrape the dough into the bag. (2) When the bag is about half full, pull up the sides, push down the dough, and twist tightly while again pushing down on the dough to squeeze out any air. (3) Grab the bag at the base of the twist. Using the other hand as a guide, hold the top at a 90-degree angle about 1/2-inch above the baking sheet and squeeze to form the shape.
Title: Turtle Mocha
Ingredients:
- 2 vanilla ice cream
- 1/2 milk
- 3
- 2
- 1
Instructions:
1. Place all ingredients in a blender. Blend until smooth.
2. Optional topping: whipped cream, chocolate sprinkles.
Title: Napoleon Torte
Ingredients:
- 1 unsalted butter
- 4 flour
- 1 sour cream
- 2 cold water
- 3/4 sugar
- 5 flour
- 1/4 salt
- 2 milk
- 4 vanilla extract
- 1 berries
- 2 chocolate
- 6 sweetened condensed milk
- 2 vanilla extract
- 1 butter
- berries
- chocolate
Instructions:
1. Dough: Cut butter into flour then blend in the sour cream and water.
2. Form 8-12 balls, then flatten into discs, wrap in plastic wrap and refrigerate overnight.
3. The next day, remove the dough from the refrigerator and let sit 15 minutes or until dough is pliable enough to be rolled out.
4. Roll each disc into a paper-thin circle on a lightly-floured surface, then prick all over with a fork and bake at 375F for 7-10 minutes or until golden brown.
5. A pizza pan or a stone makes a good surface for cooking your layers.
6. Each layer must be cooked individually.
7. If your dough gets too soft while you are rolling and baking, put it back in the refrigerator until it is hard enough again.
8. Filling#1: Mix sugar, flour and salt in top of double boiler.
9. Gradually add hot milk, stirring constantly.
10. Keep on heat, stirring until mixture thickens.
11. Spoon a small amount of milk mixture gradually (~1/4c) into your egg yolks, mix thoroughly.
12. This will prevent your eggs from cooking by gradually raising their temperature.
13. After you have spooned the milk mixture into the eggs, pour the eggs into the milk mixture.
14. Cook for 2 minutes.
15. Cool, then add vanilla and extras if desired.
16. Filling#2: Add both cans of milk to top of double boiler and cook, stirring frequently, until thickened (~30min).
17. Add egg yolks slowly in a thin stream, stirring constantly.
18. Add vanilla.
19. Cook and stir for 10 minutes.
20. Chill in refrigerator.
21. Beat butter until fluffy, then slowly beat in chilled milk mixture.
22. Add extras if desired.
23. Assembly: Place one layer of pastry on a platter and spread with filling.
24. Continue stacking, alternating fillings, until 1 layer of pastry remains.
25. Frost top and sides of torte with your remaining filling.
26. Crumble the last pastry layer and sprinkle over torte.
27. Refrigerate for several hours.
Title: Pyramid Meringue With Chocolate Mascarpone
Ingredients:
- 7 caster sugar
- 4 mascarpone cheese
- 3/4
- 1/2
Instructions:
1. Preheat oven to 300 degrees.
2. Line 3 cookie sheets with parchment or waxed paper.
3. Grate 3 ounces of the chocolate.
4. Beat egg whites in a clean metal bowl until stiff peaks are formed.
5. Gradually beat in half the sugar, then add the rest, and whisk or beat until stiff and glossy.
6. Whisk the grated chocolate lighly into the egg whites.
7. Draw an 8-inch circle on a piece of parchment paper, turn it upside down, and place on a cookie sheet.
8. Spread half of the meringue evenly within the circle.
9. Spoon the remaining meringue in 28-30 spoonfuls onto the remaining cookie sheets.
10. Bake the meringue for 1 to 1 1/2 hours or until crisp and dried.
11. To make the filling, melt remaining chocolate in a double boiler or heatproof bowl over a pan of simmering water.
12. Cool the chocolate slightly, then stir in the mascarpone, and chill until firm.
13. Spoon chocolate mixture into a pastry bag, and sandwich the meringues into pairs, reserving a small amount of filling.
14. Arrange meringues on the meringue base, using remaining filling to hold the meringues in position on the base.
15. Dust with confectioner's sugar, if desired.
Title: Almond Tart
Ingredients:
- 1 margarine
- 1 butter
- 1 granulated sugar
- 2 egg
- 1 flour
- 1 baking powder
Instructions:
1. Mix all ingredients well.
2. Spread in 8 x 8 or pie plate.
3. Bake 30 minutes at 350°.
Title: Pineapple Cake With Whipped Cream Filling/Frosting
Ingredients:
- 1 fresh pineapple
- 1 flour
- 1/4 baking soda
- 1/4 salt
- 2 eggs
- 1 granulated sugar
- 2 butter
- 1 powdered sugar
- 2 pineapple-orange marmalade
- 1/4 water
- 1
Instructions:
1. Heat oven to 350. Grease and flour an 8" springform pan.
2. Peel, core, and cut pineapple into 1/2" pieces. You need 2 cups.
3. In a blender or food processor, puree a third of the pineapple to make 1/2 cup puree, then add water to measure 2/3 cup. The remaining pineapple pieces will be used when assembling the cake.
4. In a small bowl, stir together flour, baking soda, and salt. Using an electric mixer on high speed, beat eggs for 4 minutes. Gradually add granulated sugar, beating 4 minutes on medium speed (or until sugar almost dissolves). Gradually add flour mixture, beating on low speed until combined.
5. Heat pineapple puree and butter until butter melts; Add to batter. Pour batter into prepared pan.
6. Bake 30 minutes or until toothpick comes out clean.
7. Cool 10 minutes on wire rack. Remove from pan, cool completely on wire rack.
8. Prepare topping/filling when cake is cool. Cut cake horizontally into two layers.
9. Beat whipping cream with powdered sugar until soft peaks form.
10. Place one layer on a serving platter. Spread with half of the whipped cream. Cover with half of the pineapple pieces. Top with second cake layer. Repeat whipped cream and pineapple pieces.
11. Heat marmalade with 1 tablespoon water. Cool slightly, then drizzle over cake.
12. Chill until ready to serve.
Title: Sweet Low Fat Cornmeal Cake
Ingredients:
- 1 cornmeal
- 1 flour
- 1/2 brown sugar
- 1 baking powder
- 1 salt
- 6 non-fat vanilla yogurt
- 3 canola oil
- 1 egg substitute
- 3/4 skim milk
- 2/3
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
3. In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
4. Mix well to break up the jam.
5. Mix it until it is frothy.
6. Combine the 2 mixtures carefully, just until combined.
7. Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
8. Pour the mixture into the pan and bake for 30-40 minutes.
9. It puffs up in the middle a bit and should be brown on the top.
10. A toothpick or knife inserted in the middle should come out clean.
Title: Mississippi Mud Cake
Ingredients:
- 1 3/4 dark rum
- 1/4 butter
- 5 eggs
- 1 sugar
- 2 vanilla
- 2 flour
- 1 baking soda
- 2 salt
- 1
- 1/8
Instructions:
1. Place coffee and rum in a sauce opan and heat to a simmer.
2. Add chocolate and butter.
3. Cook, stirring occasionally, until both are melted.
4. Remove from the heat.
5. In a large bowl, beat eggs.
6. Gradually beat in sugar until mixture is thick.
7. Beat in vanilla and chocolate mixture.
8. In another bowl, stir together flour, baking soda, and satt.
9. Beat into chocolate mixture.
10. Turn batter into a greased and floured tube pan.
11. Bake at 275°F for 1 1/2 hours, or until cake tests done.
Title: Creamy Peach Dessert
Ingredients:
- 3/4 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1 vanilla instant pudding mix
- 4 butter
- 1 egg
- 1/2 half-and-half cream
- 1 cream cheese
- 1 sugar
- 1/3 sugar
- 1/4 cinnamon
- 3/4
Instructions:
1. Set oven to 350 degrees.
2. Grease an an 8x8-inch baking dish, or a dish large enough to hold the mixture.
3. In a bowl, sift together flour, salt, baking powder and pudding mix.
4. Add in butter, egg and half and half cream; beat with an electric mixer for 3 minutes.
5. Pour the mixture into prepared baking dish.
6. Arrange peach slices on top of the pudding mixture.
7. In a medium mixing bowl, beat the cream cheese until fluffy.
8. Add in 1/3 cup sugar (or more for a sweeter taste), and 3 tablespoons of the reserved peach juice; beat for 3 minutes.
9. Spoon/dollop the mixture over the peaches (to within 1 inch of pan baking dish edge).
10. Mix together 1/4 cup sugar and cinnamon (to taste, can use more or less than 3/4 teaspoon).
11. Sprinkle over the top.
12. Bake for about 30 minutes, or until golden brown.
13. Chill before serving.
14. Delicious!
Title: Soft Carrot and Cumin Cookies
Ingredients:
- 2 carrots
- 1 1/2 flour
- 4 parmesan cheese
- 1 egg
- 2 olive oil
- 1 cumin powder
- 1 cumin seed
Instructions:
1. Peel and grate the carrots.
2. Place all of the ingredients into a food processor or blender and blend to a smooth dough.
3. Roll the dough into a cylinder shape and cover with plastic wrap. Freeze for 30 minutes.
4. Preheat the oven to 350 degrees F. Slice the dough into disks and place on a baking sheet covered in parchment paper. Bake for 10 minutes. Cool on baking racks.
Title: Caramel-Pecan Cupcakes
Ingredients:
- 1 1/4 pecans
- 1 sugar
- 1/2 unsalted butter
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 sour cream
- 3 sugar
- 6 water
- 4 unsalted butter
- 1/2 vanilla
- 1/2
Instructions:
1. Heat oven to 350°F degrees.
2. Grease 12-cup muffin pan or line with baking cups.
3. Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
4. Pulse until finely ground and fluffy, being careful not to make paste.
5. In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
6. Add eggs one at a time, beating well after each addition.
7. Beat in 1 teaspoon vanilla.
8. In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
9. At low speed, beat sour cream into sugar mixture alternately with flour mixture.
10. Spoon into muffin cups, filling two-thirds full.
11. Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
12. Cool on wire rack 10 minutes.
13. Remove from pan; cool completely.
14. To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
15. Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
16. Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
17. Remove from heat; carefully add remaining 3 tablespoons water.
18. Return to heat; cook, stirring, until sugar is dissolved.
19. Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
20. Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
21. Beat until smooth.
22. Spread each cupcake with thick layer of frosting.
23. Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
24. TIP: To toast pecans, spread on baking sheet; bake at 375°F.
25. for 7 to 10 minutes or until light golden brown.