lumicero/recipes-ing2inst huggingface dataset:
Title: Shannon's Chocolate Orange Cranberry Trifle
Ingredients:
- 1 1/3 flour
- 1 baking soda
- 1 1/4 salt
- 3/4 sugar
- 1 orange
- 6 butter
- 2 eggs
- 1 orange
- 1 1/4 cranberries
- 1 oranges
- 1 orange pudding
- 1 vanilla pudding mix
- 4 milk
- 1 Cool Whip
Instructions:
1. Preheat oven to 350 degrees.
2. Grease muffin pan cups.
3. Mix wet ingredients the add dry, beating until just combined.
4. Fill each tin 3/4 full and bake 30 minutes, or until a toothpick inserted in center of a muffin comes out clean.
5. Let muffins cool completely and then slice each into at least 3 slices.
6. Set aside.
7. Mix together pudding ingredients in a large bowl and set aside.
8. BTW, if you can't find the orange pudding mix, use 2 (4 serving size) packages vanilla pudding mix and add the zest of one orange.
9. To assemble the trifle, layer half of muffin slices, then half of chocolate orange bits, then half of pudding mixture.
10. Repeat with remaining ingredients and top with Cool Whip.
11. Refrigerate until serving time.
Title: Raspberry and Sherry Trifle
Ingredients:
- 7 dry sherry
- 3/4 granulated sugar
- 2 confectioners' sugar
- 2 frozen sweetened raspberries
- 3 fresh raspberry
- mint leaf
Instructions:
1. Butter and flour a 13 by 9-inch baking pan. Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large chunks, about 1 1/2 inches wide.
2. Place the egg yolks, granulated sugar, and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool.
3. Whip the cream with the confectioners' sugar. Take half of the whipped cream and add it to the cooled custard, stirring well.
4. To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries, and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.
Title: Caramel Pumpkin Pudding (flan)
Ingredients:
- 1 sugar
- 3 water
- 3 eggs
- 16 pumpkin
- 1/2 brown sugar
- 1 molasses
- 1 1/2 ground cinnamon
- 1 1/2 ground ginger
- 1 ground nutmeg
- 2 all-purpose flour
- 1 salt
- 1 unsalted butter
- 1 brandy
- 2
Instructions:
1. Preheat oven to 350°F.
2. Melt sugar and water in a small saucepan over medium heat, stirring once to help dissolve the sugar. Bring to a boil over medium-high heat, swirling the sugar around in the pan (DO NOT stir) until sugar turns mahogany, about 5 minutes.
3. **Watch carefully as it can go from perfect to burnt quickly!**.
4. Pour caramel very carefully into a 2 quart (8 cup) round glass baking dish or souffle dish, swirling to coat dish with caramel. Set aside to cool and harden.
5. Beat eggs with an electric mixer on low speed (or whisk) until frothy. Mix in pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, flour, salt, butter and brandy. On low speed, slowly beat in 2 cups whipping cream. Pour mixture into caramel-coated dish.
6. Bake, uncovered, in a water bath (place baking dish inside a larger pan which is filled half full with boiling water). Bake for 1 hour & 40 minutes until a cake tester inserted near the center comes out almost clean (a little custard stuck to the tester will ensure a creamy texture). When done, the pudding will jiggle a bit and the top will be puffed up. Remove from the water and cool to room temperature.
7. Before serving, run a knife around the edge and invert onto a rimmed serving platter (some caramel will remain in the dish). Serve at room temperature with additional whipped cream (if desired).
Title: Chocolate Protein Frosting
Ingredients:
- 1/2 instant chocolate pudding mix
- 1 soymilk
- 1/2 nonfat milk
- 1
Instructions:
1. Mix whipping cream and pudding mix together until firm, add silk and protein powder mix about 2 minutes or until thickened.
2. Keep in refrigerator. Smear over BROWNIES.
Title: Panettone Trifle
Ingredients:
- 1 mascarpone cheese
- 8 bittersweet chocolate
- 1/2 powdered sugar
- 2
- 1/4
- 12
Instructions:
1. Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.
2. Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses.
3. Sprinkle half of the liqueur over the panettone.
4. Top with half of the mascarpone mixture.
5. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture.
6. Sprinkle the chocolate shavings over the trifles and serve immediately.
7. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.).
Title: English Pudding With Cranberries and Walnuts (Rice Cooker Recipe
Ingredients:
- 1/2 hot water
- 1/2 light molasses
- 2 baking soda
- 1/4 salt
- 1/4 ground ginger
- 1/4 ground cinnamon
- 1 1/2 flour
- 2 cranberries
- 1/2 walnuts
- 2 milk
- 1/4 sugar
- 1 cornstarch
- 5 vanilla
- 1 1/2
Instructions:
1. Set up your rice cooker for steaming by placing a small trivet or wire cooking rack in the bottom of the rice bowl. Fill the bowl 1/4 to 1/3 full of hot water and then close the cover and set for the regular cycle. If the water boils before you are ready to steam your pudding, turn the switch to "keep warm" and then when you are ready switch back to cooking.
2. Grease or coat the inside of a 1 1/2 quart round melon-shaped tin pudding mold with a clip-on lid with butter-flavored Pam spray.
3. In a large bowl combine all the pudding ingredients in the order given with a rubber spatula to fold in ingredients until evenly moistened.
4. Scrape batter into prepared mold, filling it 2/3 full, snap on the lid. Set mold on the trivet or rack in the bottom of the rice cooker, making sure it is covered and tipped. Close cover and reset the cooker for the regular cycle to bring back to a boil, if necessary. Steam for one hour, checking to make sure the water doesn't boil off. Check pudding for doneness -- it will feel firm to the touch and it should be puffed, rising to fill mold and a cake tester (or use a toothpick) inserted in center will come out clean. Unplug machine.
5. Using oven mitts transfer mold from the steamer to a wire rack and remove the lid. Let stand for a few minutes and then turn upside down to unmold pudding on a serving plate.
6. Serve warm cut into wedges with custard sauce (recipe follows).
7. To make the custard sauce:.
8. In a medium saucepan over medium heat scald milk. Set aside.
9. In a large bowl or food processor combine sugar and cornstarch.
10. Whisk in the egg yolks and vanilla. Beat with a whisk or process until light colored and foamy. Whisking constantly or with the food processor running add the hot milk to the mixture. Pour custard sauce back into the saucepan.
11. Cook over medium-low heat, stirring constantly with a whisk until thickened and smooth and the sauce coats a wooden spoon (5 minutes). DO NOT BOIL.
12. Pour sauce into a serving bowl and let cool to room temperature.
13. Refrigerate, covered, until serving time and then serve cold over the pudding with a little vanilla around each pudding wedge.
Title: Mousse with Strawberry Sauce
Ingredients:
- 1 unflavored gelatin
- 1/4 water
- 3 sugar
- 1/3 milk
- 1 pure vanilla extract
- 1 sour cream
- 1 strawberry
- 3/4 sugar
- 1 Cointreau liqueur
- 1/4
Instructions:
1. To make the mousse, sprinkle the gelatine over the water in a small saucepan.
2. Allow it to soften for 5 minutes.
3. Beat the egg yolks with the sugar in a saucepan.
4. Beat in the hot milk.
5. Heat the gelatine mixture gently and stir until dissolved.
6. Stir it into the yolk mixture and cook over low heat until slightly thickened, about 5 minutes.
7. Stir in the vanilla and sour cream.
8. Cool until the mixture reaches room temperature.
9. Beat the whipping cream until light and soft peaks form.
10. Fold the cream quickly into the sour cream base.
11. Pour into a 3-cup mould.
12. Cover with plastic wrap and refrigerate for a few hours or overnight.
13. Save a few nice berries for the garnish.
14. Puree the remaining berries with the sugar and Cointreau.
15. Before serving, run a knife around the outside of the mould and invert onto a serving place.
16. Slice into wedges.
17. Serve with the sauce under or poured over the mousse.
18. Garnish with the reserved berries.
19. Bonnie Stern Cookbook.
Title: Rhubarb Cake
Ingredients:
- 1 1/2 granulated sugar
- 1/2 shortening
- 1 margarine
- 1 egg
- 2 baking soda
- 1 flour
- 1 salt
- 1 milk
- 2 vanilla
- 2 rhubarb
- 1/4 flour
- 1/2 butter
- 1 sugar
- cinnamon
Instructions:
1. Cream sugar and margarine and then add egg.
2. Combine dry ingredients and add to wet.
3. Slowly add milk and then vanilla.
4. Stir in flour-dusted Rhubarb.
5. Pour batter into a 13" x 9" pan.
6. Combine 1/4 cup melted butter, 1/2 cup sugar and cinnamon for topping.
7. Spread/sprinkle topping chunks on top of batter.
8. Bake at 350 degrees for 45-60 mins.
9. Do not over-cook. It's difficult to test done-ness with all the moisture-bombs of the rhubarb.
Title: Cake Mix Cookies
Ingredients:
- 1 cream cheese
- 4 Cool Whip
- 2 egg
- 1 powdered sugar
- 1/2
Instructions:
1. Mix first four ingredients together.
2. Roll into individual 1 inches balls.
3. Roll balls in powdered sugar and place on ungreased cookie sheet.
4. Bake 10 to 12 minutes at 350 degrees.
Title: White Frosting
Ingredients:
- 1 1/2 sugar
- 1/3 water
- 2 vanilla
- 1
Instructions:
1. Put sugar, water, and unbeaten egg whites in double boiler over hot water.
2. Beat constantly for 4 minutes.
3. Add flavoring and continue cooking until frosting is of consistency to spread.
4. Remove from hot water and continue beating until cool.
Title: (Almost) No-Bake Pineapple Dream Dessert
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/2 butter
- 4 cream cheese
- 1/2 butter
- 2 powdered sugar
- 1 crushed pineapple
- 1
Instructions:
1. Preheat oven to 300°F.
2. For the crust:
3. Crush graham crackers. Also, drain crushed pineapple.
4. Melt 1/2 cup (1 stick butter) in the microwave in a medium, microwave-safe bowl.
5. Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined.
6. Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8 x 8 or 9 x 9 square baking dish (whichever you have).
7. Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
8. You'll have some crumb mixture (1/2 cup) left over. Just hang onto it because you'll need it for the topping.
9. For the filling:
10. In a stand mixer (or using an electric mixer), beat the cream cheese and butter together until creamy.
11. If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth.
12. Now add in a heaping tablespoon of the drained pineapple and give it a good stir.
13. Next, spread the cream cheese mixture over the baked and cooled graham cracker crust.
14. In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple.
15. Stir well. It will get thick and clumpy.
16. Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon.
17. Now, sprinkle the rest of the graham cracker crumb mixture on the top.
18. Cover the whole dish with plastic wrap.
19. Then refrigerate for at least 4 hours before slicing and serving.
Title: Easy French Macaroons
Ingredients:
- 2/3 powdered sugar
- 1 1/2 granulated sugar
- 3 vanilla extract
- 5
- 1
Instructions:
1. Make 1-inch circles on parchment paper for your stencil.
2. sift the almond flour and powder sugar together in a small bowl.
3. place eggs whites in a stand mixer and beat until they look frothy
4. add slowly the tablespoons of sugar and the vanilla extract.
5. You should beat until peaks from.
6. Now add half of the flour mixture to your egg whites and incorporate the flour. add the second half and incorporate it.
7. Now put into piping bag and pipe on you circles.
8. slam on the counter three times.
9. preheat oven to 280.
10. now let the macaroons sit for 30 minutes.
11. now after sitting for 30min put one pan at a time in the oven for 15- 18 min to crisp on top.
12. take and let cool and frost.
Title: Pineapple Poke Cake
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 water
- 1/2 eggs
- 2 egg substitute
- 1/2 nonfat milk
- 1/2 unsweetened applesauce
- 1/4 brown sugar
- 1 nonfat milk
- 1/4 sugar-free instant vanilla pudding mix
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees and grease 9x13 baking pan.
2. In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes.
3. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Meanwhile, in a small saucepan, combine pineapple and brown sugar.
5. Cook and stir until mixture comes to a boil.
6. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly.
7. Remove cake from the oven; place on a wire rack.
8. Poke holes in warm cake with a fork.
9. Spoon pineapple mixture evenly over cake; cool completely.
10. For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake.
11. Spread whipped topping over pudding.
12. Store in the refrigerator.
Title: Food Processor Pie Crust
Ingredients:
- 2 flour
- 1 salt
- 1/2 shortening
- 1/4 butter
- 4 -6 water
Instructions:
1. Using chopping blade of your food processor, properly position the blade and place all ingredients except ice water in processor bowl. Pulse for 3-4 seconds at a time until mixture resembles pea-sized crumbs.
2. With processor running, drizzle water one tablespoon at a time until mixture pulls away from the processor bowl and forms a loose ball.
3. Gently shape dough into a ball, wrap in plastic wrap and refrigerate for 30-45 minutes.
4. Cut dough in half and form each half into a ball. Onto a lightly floured surface, gently roll one half of dough out to two inches larger than the pie plate.
5. Roll dough onto rolling pin and move to pie plate, being careful not to tear during transfer. If baking a filled pie, repeat process for top crust. Bake per pie filling instructions. Pie crust should turn out golden brown.
6. Note: If baking two empty pie shells, pierce pie crust which has been formed to pie plate generously with a fork and bake at 425 F for 12 minutes or until golden brown.
Title: Lemon Berry Parfait
Ingredients:
- 1/2 sugar
- 3 cornstarch
- 1 egg
- 1 milk
- 1 lemon
- 1 strawberry
- 1/2 raspberries
- 1/2
Instructions:
1. Combine sugar and cornstarch in a saucepan.
2. Whisk in egg until smooth.
3. Add milk and light cream.
4. Cut in a 2" strip of yellow zest from lemon and add.
5. Cook over low heat, stirring constantly, until mixture coats spoon well, about 20 minutes.
6. Pour through a strainer into a bowl.
7. Ssqueeze 1 Tbsp.
8. juice from the lemon and stir in.
9. Press plastic wrap directly on the surface of this pudding so a skin won't form and let cool 20 minutes.
10. Refrigerate until chilled, about 1 hour.
11. Hull and halve or slice strawberries.
12. Layer lemon pudding with berries in parfait glases.
13. Refrigerate until ready to serve.
Title: Coconut Pound Cake
Ingredients:
- 1 margarine
- 1/2 shortening
- 3 sugar
- 6 eggs
- 3 all-purpose flour
- 1 milk
- 1 flaked coconut
- 1
Instructions:
1. In a mixing bowl, cream the margarine, shortening, and sugar.
2. Add the eggs, one at a time, beating 2 minutes after each.
3. Add flour alternately with milk; mix to combine.
4. Stir in the flavorings and coconut until well mixed.
5. Pour batter into a well greased 10-inch tube pan.
6. Bake in a non-preheated oven at 350° for 1 hour and 15 minutes or until pick comes out clean.
Title: Quick and Healthy Chocolate Dip
Ingredients:
- 2 plain fat-free yogurt
- 1/4 sugar
- 2
Instructions:
1. Stir all ingredients together, making sure there are no white streaks of yoghurt left.
2. Let rest, refrigerated, for 30 minutes if possible. The flavours will really develop and the dip will thicken.
3. Serve with a fruit platter, or top with whipped topping or chopped nuts.
Title: Mama Dip's Blueberry Dream
Ingredients:
- 5 fresh blueberries
- 1/2 sugar
- 1 fresh lemon juice
- 1/4 lemon rind
- 1 graham cracker crumbs
- 1/4 butter
- 1 margarine
- 1/4 sour cream
- 1 powdered sugar
- lemon juice
Instructions:
1. Make the Topping by stirring the sugar into the sour cream until well combined. Stir in the 1 teaspoon lemon juice if you'd like to make the topping a little tart. Cover and refrigerate until ready to use.
2. Preheat oven to 400°F Wash and drain blueberries. In a 1 1/2-quart baking dish or pan, mix together the blueberries, sugar, 1 tablespoon lemon juice and the lemon rind. Spread mixture evenly in dish.
3. In a bowl, mix graham-cracker crumbs and melted butter; spread evenly over blueberries. Bake on lower rack of oven for 35 to 40 minutes, until the buttered crumbs are lightly brown. Serve warm, adding the topping at the last minute.
Title: Three Milk Cake (Tres Leches)
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 water
- 1 skim milk
- 1 sweetened condensed milk
- 2 heavy whipping cream
- 1/2 light corn syrup
- 7 evaporated milk
- 2 vanilla
- 1/2 heavy whipping cream
- 1/2 sugar
- 1 vanilla
- 1 sour cream
- 2 icing sugar
- 1
Instructions:
1. In a large mixing bowl, beat egg whites until soft peaks form.
2. Gradually beat in sugar until soft peaks form.
3. Add yolks one at a time, beating until combined.
4. In another bowl, combine the flour, baking powder, baking soda and salt; add to egg mixture, alternately with water or skim milk.
5. Stir in extract.
6. Pour into a greased 13" x 9" baking pan.
7. Bake at 350 degrees for 35-45 minutes, or until cake tests done.
8. Cool on wire rack.
9. Poke holes all over cake with fork or thin straw.
10. Chill, covered in fridge overnight.
11. The following day: In a saucepan, combine condensed milk, cream, corn syrup and evaporated milk.
12. Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes.
13. Remove from heat; stir in vanilla.
14. Slowly pour over cold cake, letting milk absorb into cake.
15. Cover, and refrigerate.
16. FOR ICING: In a mixing bowl, beat cream until soft peaks form.
17. Gradually beat in sugar until stiff peaks form.
18. Stir in vanilla.
19. In a bowl, combine the sour cream, icing sugar and almond extract.
20. Fold in the whipping cream into the mixture.
21. Spread over topping.
22. Refrigerate until serving.
Title: Chocolate Covered Cherry Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/4 margarine
- 1/2 butter
- 1 sugar
- 1 egg
- 1 1/2 vanilla
- 2 maraschino cherries
- 1 maraschino cherries
- 1/2 sweetened condensed milk
Instructions:
1. In a large mixing bowl stir together flour, cocoa powder, baking powder, soda, and salt; set aside.
2. In a large mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add sugar and beat on low speed of electric mixer till fluffy. Add egg and vanilla, and beat well on medium speed. Gradually add flour mixture to beaten mixture, beating on low speed till well blended.
3. Shape dough into 1-inch balls; place balls 2 inches apart on an ungreased cookie sheet. Press down center of each ball with thumb.
4. Drain maraschino cherries, reserving the juice. Press a small cherry or large cherry half into the center of each ball of cookie dough.
5. For frosting, in a small heavy saucepan melt chocolate pieces and sweetened condensed milk over low heat, stirring often. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. If necessary, add additional cherry juice, 1 teaspoon at a time, to thin frosting.
6. Bake in a 350° oven about 10 minutes or till done. Remove and cool on a wire rack.
Title: Caramel, Chocolate & Almond Gooey Butter Cake
Ingredients:
- 1/3 butter
- 1 eggs
- 1 cream cheese
- 4 vanilla
- 1/3 powdered sugar
- 1/3 heavy cream
- 8
- 1
- 2
- 1 -2
- 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
2. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
3. In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
4. Press the mixture evenly into the bottom of the prepared baking dish.
5. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
6. In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
7. Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
8. Whip on medium high speed so that all of the ingredients are well blended.
9. Pour the filling over the crust and place into the oven.
10. Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
11. Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
12. Serve with a dollop of whipped cream.
13. Glaze:
14. Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.
Title: Root Beer Float Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 2/3 Cool Whip Lite
- 1 1/2
- 1/2
Instructions:
1. In a medium bowl, combine dry pudding mix and dry milk powder.
2. Add diet root beer.
3. Mix well using a wire whisk.
4. Blend in 1/4 cup Cool Whip Lite.
5. Evenly spoon mixture into 4 dessert dishes.
6. Top each with 1 tablespoon Cool Whip Lite.
7. Refrigerate for at least 15 minutes.
Title: Apricot Almond Chewies
Ingredients:
- 4 flaked coconut
- 4 coconut
- 2 sweetened condensed milk
- 1
Instructions:
1. In large bowl, combine all ingredients except whole almonds.
2. Chill 2 hours.
3. Shape chilled dough into t-inch balls.
4. Top each with whole almond (optional).
5. Store leftovers tightly covered in refrigerator.
Title: Sugarplum Cookie Pizza
Ingredients:
- 1/2 brown sugar
- 1/4 granulated sugar
- 1/2 butter
- 1 margarine
- 1 vanilla
- 1 1/4 egg
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/2 white chocolate chips
- 1 shortening
Instructions:
1. Heat oven to 350º Mix sugars, butter, vanilla and egg in large bowl with spoon.
2. Stir in flour and baking soda (dough will be stiff) Spread or pat dough in ungreased 12 inch pizza pan or in 12 inch circle on ungreased cookie sheet Bake 10 minutes.
3. Sprinkle gumdrops over partially baked crust.
4. Bake about 5 minutes longer or until curst is golden brown; cool in pan 30 minutes.
5. Melt baking chips and shortening in small heavy saucepan over low heat, stirring frequently.
6. Drizzle over cookie and let stand 15 to 20 minutes or until set.
7. To serve, cut into wedges.
Title: Glen's Pecan Pie Muffins
Ingredients:
- 1 brown sugar
- 1/2 flour
- 1 pecans
- 2/3 real butter
- 2 eggs
Instructions:
1. In a bowl, mix brown sugar, flour and pecans; Set aside.
2. Combine melted butter and eggs; mix well.
3. Stir into flour mixture just until moistened.
4. Fill greased and floured MINIATURE muffin cups two thirds full. (DO NOT USE LARGER MUFFIN PAN.).
5. Bake at 350 degrees for 15 minutes
6. Remove immediately to cool. ENJOY!