lumicero/recipes-ing2inst huggingface dataset:
Title: Charlie's Afternoon Chocolate Cake
Ingredients:
- 10 unsalted butter
- 8 chocolate
- 2 eggs
- 2/3 sugar
- 3/4 all-purpose flour
Instructions:
1. Place a rack at the centre of the oven., Heat oven to 350°F Use the baking spray to coat sides and bottom of a 9-inch round springform pan.
2. In a small saucepan over medium-high , bring butter to a boil, stirring several times to prevent it from burning.
3. Remove pan from heat and add chocolate, stirring until melted and smooth. Set aside.
4. In a large bowl, whisk together eggs and sugar. Add flour and mix well. Add chocolate and butter mixture, then mix only until just combined. Pour batter into preapred cake pan.
5. Bake cake for 15 minutes, then reduce heat to 300°F and bake for an additional 8 minutes. Remove cake from oven and let cool completely in pan. Unmold and serve.
Title: Incredible Gluten Free Mini Pecan Pies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1 egg
- 1 brown sugar
- 3/4 salt
- 1/2 butter
- 1 pecans
- 2/3 vanilla extract
- 1
Instructions:
1. preheat oven to 325*.
2. mix cream cheese and butter together, stir in flour, chill dough in fridge for 1 hour.
3. Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups ( i usually wear a thin latex glove to stop my fingers sticking to the dough, and you have to work fairly quickly while the dough is chilled and still firm ) this amount usually makes 9 little pies.
4. Sprinkle half the pecans into dough lined muffin cups.
5. Beat together the egg, 1 tbsp melted butter, salt and vanilla until smooth.
6. Spoon filling into cups and top with remaining pecans.
7. Bake at 325* for 25 minutes.
8. Cool completely before removing pies from muffin tins.
Title: Fluffy Peanut Butter Cookies
Ingredients:
- 1 shortening
- 1 butter
- 1 peanut butter
- 1 sugar
- 1 brown sugar
- 3 vanilla
- 3 eggs
- 2 flour
- 1/4 baking soda
- 1/2 salt
- 3 creamy peanut butter
- 1 icing sugar
- 5 -6 vanilla
- milk
Instructions:
1. Cream together shortening, peanut butter and sugars.
2. Add vanilla.
3. Add eggs, one at a time, beating well after each one.
4. Mix together flour, baking soda and salt.
5. Add dry ingredients to creamed mixture.
6. Shape into 1 inch balls and place on ungreased baking sheets.
7. Flatten slightly with a fork.
8. Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook.
9. Remove from the sheet and cool on wire racks.
10. Meanwhile, in a mixing bowl, beat filling ingredients until smooth.
11. Spread on one half of cool cookies and top each with another cookie.
Title: Peppermint Crush Cookies - Sugar Free
Ingredients:
- 2/3 light butter
- 2 Splenda granular
- 3/4 egg substitute
- 1/4 all-purpose flour
- 1/4 baking powder
- 2 baking soda
- 1 fat free cream cheese
- 1/2 reduced-fat cream cheese
- 8 vanilla extract
- 8 Splenda granular
- 1
- 1/3
- 30
Instructions:
1. Blend together butter, melted chocolate and SPLENDA® Granular in a medium sized mixing bowl. Blend well. Add egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed or by hand until dough is formed. Do not over mix. Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350°F Roll out chilled dough on a floured work surface. Roll dough slightly less than 1/4 inch thick; dough puffs slightly while baking. Cut dough into small one inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350F oven 7 to 9 minutes.
2. Blend filling ingredients together. Set aside. Sandwich the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve.
Title: Decadent Chocolate Cake W/Raspberry Liqueur
Ingredients:
- 2 1/2 cake flour
- 1 1/2 baking soda
- 1 salt
- 3/4 unsalted butter
- 2 sugar
- 3 1/2 bittersweet chocolate
- 1 vanilla extract
- 2 eggs
- 1 1/2 cold water
- 3 powdered sugar
- 7 hot water
- 4 dark chocolate
- 2 vanilla extract
- 1/4 unsalted butter
- 1/4 dark semi-sweet chocolate
- dark chocolate
Instructions:
1. Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
2. Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
4. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
5. Beat in the eggs one at a time.
6. Scrape down the sides of the bowl and beat for another 3 minutes.
7. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
8. Beat for 1 minute after each addition to incorporate the ingredients.
9. Mix until the batter is smooth.
10. Coat 2 (9-inch) round cake pans with non-stick cooking spray.
11. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
12. Note: This really is crucial to ensure nice easy removal from the pan.
13. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
14. Bake for 30 to 35 minutes.
15. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
16. Leave to cool for 40 minutes.
17. Turn the cakes out of the pans and remove the paper.
18. Drizzle them with a few tablespoons of Chambourd.
19. Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
20. Beat in the dark chocolate and vanilla.
21. Add butter gradually in small bits.
22. Mix until everything is completely incorporated.
23. Using a spatula, fold in the chopped chocolate and give a final quick spin.
24. Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
25. Start in the center and work your way out.
26. Carefully place the second layer on top.
27. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
28. Refrigerate for 5 minutes before decorating or cutting.
29. With a large knife scrape some shavings from a block of dark chocolate.
30. Scatter shavings over cake.
Title: Low Calorie Edible Chocolate Chip Cookie Dough
Ingredients:
- 1/4 butter
- 1/2 unsweetened applesauce
- 1 1/4 sugar substitute
- 1/3 brown sugar
- 3 water
- 1/2 flour
- 2 1/4 salt
- 1/2
- 1
Instructions:
1. Combine butter, applesauce, sugar substitute, brown sugar, meringue powder, and water until well blended.
2. Add salt and flour and stir until all flour is incorporated.
3. Stir in chocolate chips.
4. Divide into portions, make truffles, or start eating!
Title: Muscovado Custards
Ingredients:
- 300 dark muscovado sugar
- 75 salt
- 25 vanilla extract
- 1/4
- 4
- 1/2
Instructions:
1. Preheat the oven to 150C/Gas 2. In a small heavy-based pan warm the cream, muscovado sugar, molasses sugar and salt over a medium-low heat, stirring until the sugar has dissolved. Remove from the heat.
2. In a large mixing bowl, beat the egg yolks and slowly whisk in the hot cream mixure with the vanilla extract. Strain into a jug and then pour into 4 x 120ml ramekins,.
3. Place the ramekins in a deep roasting tin, fill the tin with boiling water until it comes to about a third of the way up the sides of the ramekins. Put in the oven. Cook for 10-15 minutes until the custards are just set but still wobble slightly in the middle (they will set further on cooling) remove from the tin. Chill for at least 3 hours before serving.
Title: Pistachio-Fudge Torte
Ingredients:
- 1 instant coffee granules
- 2 water
- 1 vanilla extract
- 1 light corn syrup
- 1
- 1/2
- 1
Instructions:
1. FOR CAKE:
2. Preheat oven to 350 degrees.
3. Prepare cake mix with eggs, oil and water as directed on box and add 2 tablespoons of instant coffee granules.
4. Pour cake batter into two greased and floured 9 inch round pans.
5. Bake 24 to 29 minutes or until toothpick inserted in center comes out clean.
6. Let the cake cool completely.
7. Split both cakes horizontally to make 4 layers.
8. FOR FILLING:
9. In a medium bowl mix whipping cream, milk and dry pistachio pudding mix on high speed for 2 minutes.
10. Place pudding mix in the refrigerator to set for about 10 minutes.
11. Spread the pudding mix in thirds in between each layer except the top of the torte.
12. FOR GLAZE:
13. In a saucepan put 1/2 cup whipping cream over medium heat, stirring occasionally, just until the cream starts to bubble on the edge of the saucepan.
14. Remove from heat. Add chocolate chips; stir constantly until smooth.
15. Stir in vanilla extract and corn syrup; let stand 10 minutes. Stir glaze.
16. Spoon chocolate glaze over the top of the torte, allow some of the glaze to run down the size of the torte.
17. Refrigerate until ready to serve.
Title: Rum Taffy Peaches
Ingredients:
- 1/2 molasses
- 1/3 sugar
- 1/2 water
- 3 lemon juice
- 2 rum
- 5
Instructions:
1. Combine molasses, sugar, water, lemon juice and rum in 10-inch skillet. Simmer 5 minutes. Add peach halves; allow mixture to come to a simmer again. Cover, cook 10 minutes or until just tender, serve warm or chilled with ice cream.
2. If desired, 1 can (28 oz) peach halves may be substituted for fresh peaches. Substitute peach syrup for water and reduce sugar to 3 tablespoons.
Title: Mint Meltaways
Ingredients:
- 1 butter
- 1 all-purpose flour
- 2 sugar
- 1
Instructions:
1. With electric mixer cream butter till light and fluffy.
2. Add mints; mix well.
3. Add flour; blend well at low speed.
4. Cover and chill for 1 hour.
5. On waxed paper, pat chilled dough to a 9-inch square.
6. Sprinkle dough with sugar.
7. Cut into 1-1/2" squares.
8. Place on ungreased cookie sheet.
9. Using small cookie cuter or floured thimble, lightly press a design on the surface of each cookie.
10. Bake at 325 for 15-18 minutes, or until pale golden brown.
11. Do not overbake.
12. Cool on cookie sheet 3 minutes before transferring to cooling rack.
13. Store tightly covered.
Title: Peanut Butter Rolo Cookies
Ingredients:
- 1 sugar
- 1 powdered sugar
- 1 shortening
- 1 peanut butter
- 2 eggs
- 2 flour
- 1 vanilla
- 2 baking soda
- 1 salt
- 1
Instructions:
1. Mix all ingredients together except rolo’s.
2. When dough is mixed well, take a small amount, flatten out in hand, place rolo in middle and wrap dough around the rolo to form a ball.
3. Place on ungreased cookie sheet and bake at 350 for 12 minutes, or until cookie has flattened and rolo has melted.
Title: Brilliant Banana Brulee
Ingredients:
- 2 -3 bananas
- 1 custard
- 1 yoghurt
- 4
Instructions:
1. Thinly slice the bananas and share amongst fire-proof dishes.
2. Mix the Greek yoghurt and custard, and spoon over the top of the bananas.
3. Sprinkle sugar over the top and either use a cooks blow torch or put the dishes under the grill. Heat until the sugar carmelises.
4. Serve up to your delighted family or guests!
Title: Sopapillas
Ingredients:
- 4 flour
- 2 baking soda
- 1 salt
- 1/4 unsalted butter
- 1 1/2 warm water
- 4 white sugar
- 1/4 cinnamon
- 1 1/2 chili powder
- 1/2 - 1
Instructions:
1. For Sopapillas:
2. Mix the dry ingredients in a large bowl.
3. Cut in the butter until the mixture looks like coarse crumbs.
4. Stir in the water until the dough is smooth.
5. Let stand for 20 minutes.
6. Roll out on a floured board to about 1/4 inch thick.
7. Cut into squares.
8. Heat oil in deep-fryer to 375 degrees F.
9. Add a few of the dough squares to the hot oil - do not over crowd.
10. Fry until golden brown on both sides, pushing the dough under the oil occasionally.
11. Drain on paper towels, then roll in cinnamon sugar mixture.
12. Cinnamon Sugar Mixture:
13. Mix the ingredients and use to cover the hot sopapillas.
Title: Raw Apple Crumble (No Bake)
Ingredients:
- 8 apples
- 1 raisins
- 1 cinnamon
- 1/4 nutmeg
- 2 lemon juice
- 2 walnuts
- 1 pitted dates
- 1 cinnamon
- 1/8 salt
Instructions:
1. To make filling, in a food processor, place 2 apples with raisins, cinnamon and nutmeg, process until smooth.
2. In a bowl place remaining chopped apples and toss with lemon juice.
3. Pour pureed filling mixture over top, mix well.
4. Spoon apple mixture into a med sized lasagna pan and set aside.
5. For crumble, in a food processor, pulse walnuts, dates, cinnamon and salt until coarsely ground.
6. Do not over mix.
7. Crumble the mixture over the apples with your hands and press lightly.
8. Serve immediately or let marinate for a few hours for extra flavor.
Title: Easy - Any Fruit Cobbler
Ingredients:
- 2 margarine
- 1 milk
- 1 1/2 sugar
- 1 1/2 baking powder
- 4 1/2 flour
- 1 1/2 salt
- 1
Instructions:
1. melt margarine into a 9 x13 pan (I put the baking pan with the margarine into the microwave to melt while I mix the batter).
2. Mix and pour batter into pan over melted margarine.
3. Pour 1 quart. of chopped & sweetened to taste fruit over batter mixture and mix.
4. bake @ 400 for 1/2 hour or until done.
5. **You can use either canned or fresh fruit, we like peach & blackberry :oD and I have even used apple pie filling, but, I reduce the sugar when I do that**.
Title: Gluten Free Chocolate Fairy Cakes
Ingredients:
- 4 margarine
- 4 butter
- 4 caster sugar
- 2 eggs
- 1 xanthan gum
- 3 cocoa powder
- 1 -2 baking powder
Instructions:
1. Preheat the oven to 190 degrees celsius while mixing the ingredients.
2. Put caster sugar into a mixing bowl and mix together with the butter using a fork. (the fork is much better than a spoon it removes the lumps quicker and binds everything evenly).
3. Sift in flour, xantham gum, cocoa powder and baking powder.
4. Add eggs.
5. Mix all together with a fork tipping bowl to a 45 degree angle until eveything is mixed together. This should add some air bubbles to the mixture and should after 2 minutes standing look a little like chocolate moose.
6. Divide out the mixture into bun cases and bake in the oven for 15 minutes at 190 degrees celsius.
7. You can top with anything you like and enjoy. They are great warm and cold.
Title: Figs for 1001 Nights
Ingredients:
- 12 figs
- 50 unsalted butter
- 1 ground cinnamon
- 1 rose water
- 1 1/2 orange flower water
- 1 1/2 mascarpone cheese
- 500 pistachios
- 100
Instructions:
1. Preheat a grill or oven to the fiercest it will go.
2. Quarter the figs, taking care not to cut all the way through to the bottom, so that they open like flowers, and sit them, in a heatproof dish into which they fit snugly.
3. Melt the butter in a small saucepan, then add the cinnamon, sugar and flower waters. Stir to combine and pour some into the figs, save a small amount for serving.
4. Blister under the hot grill or bake in the oven for a few minutes and then serve; it's that quick. Just give each person a couple of figs on a side-plate.
5. Splodge alongside some mascarpone over which you drizzle some of the conker-dark syrup, then sprinkle over some of pistachio. MMMM!
Title: White Fruitcake
Ingredients:
- 18 1/4 sweetened condensed milk
- 2/3 pecans
- 1/2
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat cake mix, oil, condensed milk, and egg whites on low with electric mixer, until moistened; increase speed to high and beat for 2 minutes.
3. Stir in fruit and pecans.
4. Spoon batter into 2 greased and floured 5x9-inch loaf pans.
5. Bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
6. Cool in pans for 10 minutes.
7. Remove from pans and cool completely on a wire rack.
8. Store in an airtight container.
Title: Biancomangiare
Ingredients:
- 4 cornstarch
- 1/2 granulated sugar
- 6 real vanilla extract
- 1/2 salt
- 1 ground cinnamon
- 1/2 chocolate bar
- 10
- 1
Instructions:
1. In large, heavy saucepan, scald milk (do not boil). Turn down heat.
2. In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed.
3. Add the sugar, vanilla and salt to the cold milk mixture.
4. Gradually add the cold milk mixture to the hot milk in the saucepan, stirring constantly. Slowly cook over low heat until the mixture thickens enough to coat the spoon.
5. Slice the pound cake into thin slices (this is easier if it is still a little frozen).
6. In a glass dish, layer the pudding with the pound cake, sprinkling each layer of pound cake with the frangelico and cinnamon before adding the next layer of pudding.
7. Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar.
8. Let cool in refrigerator until set - at least 2 hours.
Title: Quick & Easy Bread Pudding
Ingredients:
- 10 -12 half-and-half
- 1/4 pumpkin pie spice
- 32 vanilla extract
- 2 sugar
- 1 -3 eggs
- 1 butter
- 1/3
- 3
- 2
Instructions:
1. Preheat oven to 325°F Add bread cubes and chocolate to greased 13x9 baking dish with chocolate chips.
2. In large bowl, whisk eggnog, half-and-half, spices, extract, sugar and eggs. Add mixture to bread and chocolate. Let sit 10 minutes to allow bread to soak. Dot with butter. Bake 1 hour, 5 mins or until bread looks browned on top. Serve warm with dollop of whipped cream and sprinkle with nutmeg and crushed nuts if desired.
Title: Poached Pears With Cinnamon Caramel
Ingredients:
- 2 sugar
- 1 cinnamon stick
- 4 pears
- 1/2 ground cinnamon
- 1/2
Instructions:
1. In a med saucepan combine sugar and 2 cups of water. Bring to boiling and reduce heat to med-low and hold at simmer. Add cinnamon stick halves.
2. Meanwhile, core the pears from the bottom and leaving the stems intact. Add pears to saucepan. cook about 20 mins while turning occasionally, until tender. Transfer pears to a dish standing them upright. Chill until cool.
3. Place each pear on a separate small plate. Sprinkle with cinnamon, drizzle with warmed caramel sauce and serve,.
Title: Grandma Rose's Regal Carrot Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 1/2 cinnamon
- 2 unbleached flour
- 2 baking powder
- 2 baking soda
- 1 1/2 salt
- 1 carrots
- 2 crushed pineapple
- 1 cream cheese
- 8 unsalted butter
- 1 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour generously a bundt pan.
3. Cream together the first 4 ingredients.
4. Sift together the next 4 ingredients.
5. Slowly add the sifted ingredients to the creamed mixture.
6. When well incorporated, add the crushed pineapple and grated carrots.
7. Mix and blend together well.
8. Bake for 35-40 minutes or until knife comes away clean from center of cake.
9. While cake is baking, prepare the frosting.
10. Cream together the first 3 ingredients.
11. Slowly incorporate the powdered sugar until you reach a frosting of nice consistency (you may find you need a little less powdered sugar).
12. When cake is done, let it cool. Remove from pan and continue to let it cool completely on a wire rack.
13. When cake has COMPLETELY cooled, frost it.
Title: Finnish Butter Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 ground cardamom
- 1 ground cinnamon
- 1 baking powder
- 1/2 baking soda
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1
Instructions:
1. Preheat the oven to 325 degrees F.
2. Lightly grease a 10-inch Bundt pan.
3. In a bowl, stir together the flour, cardamom, cinnamon, baking powder and baking soda.
4. In a larger bowl, combine the butter and sugar.
5. Using an electric mixer on medium speed, beat until just blended.
6. Beat in the eggs, one at a time.
7. Beat in the whipping cream, alternating with the flour mixture until just blended.
8. Pour into the prepared pan.
9. Bake 50 to 60 minutes until the tester inserted in the center comes out clean.
10. Let cool 5 to 10 minutes in the pan; turn out onto a rack.
11. Sprinkle the top with fruit sugar.
12. Let cool.
Title: Lover’s Passion Fruit Delight
Ingredients:
- 200 fresh strawberries
- 4 passion fruit
- fresh mint leaves
Instructions:
1. Slice the strawberries and arrange in a fan shape on a plate.
2. Scoop the passion fruit pulp on to the strawberries, garnish with the mint leaves and serve.
Title: Meekook
Ingredients:
- 3 honey
- 250 sugar
- 3 eggs
- 2 baking soda
- 600 plain flour
- 1 sour cream
- 100 sugar
Instructions:
1. Preheat oven to 225°C.
2. Whisk eggs until pale and thick.
3. Heat honey and sugar in a large saucepan. When it's about to boil, remove from the heat and add to the whisked eggs in a thin stream while stirring . Be careful not to cook the eggs.
4. Add baking soda and stir again. Add flour gradually, mixing until combined. Put aside to cool.
5. Divide the dough into six equal parts.
6. Take six sheets of baking/parchment paper, dust very slightly with flour.
7. On a slightly floured parchment paper, form each piece of dough into a ball and then roll out into a 24 cm circles.
8. Grease baking paper well and place one dough circle and bake one at a time for 5 minutes until dark golden. Remove from the oven and let cool on the baking paper. Continue with the remaining 5 pieces of dough.
9. Mix sour cream and sugar.
10. Layer five baked circles with the sour cream on a cake stand, covering also the top cake circle.
11. Crush the sixth cake circle in a food processor and sprinkle on the top layer of sour cream.
12. Place into the fridge for 6 hours or overnight.
Title: Pumpkin Shortcake With Fall Fruit Medley
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 brown sugar
- 1 pumpkin pie spice
- 1/2 baking powder
- 1/2 baking soda
- 1/3 buttermilk
- 1/4 margarine
- 1/2 butter
- 1/4 canned pumpkin
- 1 honey
- 1/2 egg
- 2 margarine
- 1/4 butter
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/8 ground cloves
- 1 green apple
- 1/2 apple cider
- 1/4 prune
- 1/4 cranberries
- 1/4 walnuts
- 1 granulated sugar
- 2 canned pumpkin
- 1/2
Instructions:
1. In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
2. Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
3. Beat with an electric mixer on low to medium speed until smooth.
4. Pour batter into a greased and floured 8 inch round baking pan.
5. Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
6. Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
7. Cook and stir over medium heat until sugar melts and mixture is bubbly.
8. Stir in green apple, apple cider or juice, and prunes.
9. Cook and stir for 5 minutes.
10. Stir in cranberries.
11. Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
12. In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
13. Fold in 1/2 cup canned pumpkin.
14. Cool shortcake in the pan on wire rack for 10 minutes.
15. Remove cake from pan and split into 2 layers.
16. Place bottom layer on serving plate.
17. Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
18. Place remaining cake layer atop and repeat fruit layer.
19. Top with dollops of remaining pumpkin cream.
Title: Pecan Snowballs
Ingredients:
- 2 flour
- 1/4 sugar
- 1/2 salt
- 1 butter
- 2 vanilla
- 2 1/2 pecans
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F Sift dry ingredients into a bowl. Blend in butter and vanilla. Add nuts. Shape into 1/2-inch balls.
2. Dust tops with confectioners'sugar.
3. Place on a greased baking sheet 1-1/2 inches apart.
4. Bake 15-20 minutes.
5. Cool on racks and dust with more confectioners' sugar while still warm.