lumicero/recipes-ing2inst huggingface dataset:
Title: Blue Ridge Blackberry Lemon Bars
Ingredients:
- 2 oats
- 2 all-purpose flour
- 1 1/4 light brown sugar
- 1 walnuts
- 1 1/2 ground cinnamon
- 1/4 nutmeg
- 1 lemon peel
- 1/2 salt
- 2 fresh lemon juice
- 1 butter
- 1 powdered sugar
Instructions:
1. Preheat oven to 325°F
2. Toss together in a large mixing bowl, oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
3. Sprinkle the oat mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
4. Spray a 13 x 9-inch baking pan with cooking spray.
5. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
6. Bake crust 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
7. Return to oven; bake 15 to 20 minutes, or until crust is golden brown.
Title: Sweet Peanut Soup
Ingredients:
- 12 peanuts
- 3 water
- sugar
Instructions:
1. Soak peanut in water for 6- 8 hours.
2. Bring water to a boil.
3. Cook peanut over low heat until soften.
4. Stir occasionally.
5. Or use slow cooker/pressure cooker to reduce cooking time.
6. Add more water if needed.
7. Add Sugar.
8. Degree of sweetness is your personal preference.
9. Serve hot or cold.
Title: Cranberry and Raspberry Shortbread
Ingredients:
- 3 all-purpose flour
- 3/4 sugar
- 3/4 - 1 kosher salt
- 12 butter
- 1 1/2 raspberries
- 2 -3 shortening
- sugar
Instructions:
1. Put the flour, sugar and salt into a large mixing bowl. Stir to combine. Add the diced butter and work for a while between the fingertips, just like for pie pastry, except for longer, until the dough is mealy, but holds together when pressed.
2. Grease a pan well with shortening, dust lightly with granulated sugar if desired. Spoon in about 3/4's (not more), of the shortbread mixture. Use a metal measuring cup, or bottom of a glass to squeeze it tight all around, compacting it densely. Spoon on the jelly to make an even layer. Add the remaining meal mixture. Pat it down, with palms of hands, to adhere, but not so much that it no longer resembles crumb. Place the pan in a preheated 350 degree oven. Bake for 70-80 minutes.
3. The top should be lightly golden, but it will not be dark, the mixture is done when the filling lifts, but has not broken through the top in a boil, do not allow it to spill out. Remove it and cool at least 6 hours, or overnight before cutting, it will be very soft upon removal from the oven, wait until the bottom is firm, and it may take half a day.
Title: Mom's Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 old-fashioned oatmeal
- 1 applesauce
- 1 granulated sugar
- 1 brown sugar
- 1 vanilla
- 1 1/2 flour
- 2 eggs
- 1 egg substitute
- 1/2 baking soda
- 1/4 salt
- 3/4 nutmeg
- 1/4 cinnamon
- 1/2 margarine
- 1/2 brown sugar
- 3/4 coconut
Instructions:
1. Pour boiling water over oats; cover and let stand 20 minutes.
2. Cream butter and sugar until fluffy. Blend in vanilla and eggs.
3. Add to oat mixture; mix well.
4. Stir together dry ingredients; add to creamed mixture, mixing well.
5. Pour into 13x9 pan coated with cooking spray. Bake at 350 degrees for 45 minutes. Do NO T remove from pan.
6. FROSTING Combine all ingredients and spread on cake. Broil until golden brown.
Title: Algerian Mchewek - My Traditional Family Recipe!
Ingredients:
- 3 granulated sugar
- 1 eggs
- 3 baking powder
- 1 1/2 vanilla extract
- 1
- 1/2
Instructions:
1. Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
2. Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
3. Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
4. Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
5. Allow to cool before placing in small bun/sweet cases (optional).
Title: Old Fashioned Custard Pie
Ingredients:
- 1 milk
- 1 buttermilk
- 1 white sugar
- 3/4 brown sugar
- 2/3 flour
- 3 vanilla
- 1
- 6
- 2
Instructions:
1. Preheat oven to 350°F.
2. Mix first 8 ingredients together.
3. Beat egg whites until stiff.
4. Gently fold egg whites into mixture.
5. Pour evenly into the (2) pie shells.
6. Bake at 350°F for 30 minutes or until pies are set.
Title: Fairfax Chocolate Icing
Ingredients:
- 2 chocolate
- 3 butter
- 6 water
- 6 marshmallows
- 1/2 confectioners' sugar
- 1 vanilla
Instructions:
1. Mix chocolate, sugar and water together.
2. Cook about 5 minutes.
3. Remove from heat, add marshmallows, butter and vanilla.
4. Beat until thick enough to spread.
Title: Sister Mabel’s Caramel Corn
Ingredients:
- 2 light brown sugar
- 1/2 light corn syrup
- 1/2 butter
- 1/4 cream of tartar
- 1 salt
- 1 baking soda
- 6
Instructions:
1. In 2½ quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat.
2. Stirring constantly, boil rapidly until mixture reaches 260° on candy thermometer.
3. Remove from heat. Stir in baking soda quickly but thoroughly. It will bubble!
4. Pour at once over popped corn in large baking pan. Stir gently until all kernels are coated. If you are doubling it you will need someone to help you do this FAST. Bake at 200° for 1 hour, stirring 2 or 3 times during baking.
5. Turn out at once on wax paper. Spread apart and allow to cool completely. Break into small clusters. Store in tightly-covered containers.
Title: Strawberry-Lemon Angel Food Trifle
Ingredients:
- 2 fresh strawberries
- 10 1/2 heavy whipping cream
- 2 vanilla extract
- 1 powdered sugar
- 1 lemon zest
- 2 1/2
- 1
- 1 -2
Instructions:
1. Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
2. Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
3. In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
4. Arrange a few strawberries on top.
5. Serve immediately, or cover with saran wrap and chill until serving time.
Title: Lemon Cream Napoleons
Ingredients:
- 2 frozen puff pastry
- 1 milk
- 1 instant lemon pudding mix
- 1 Cool Whip
- 2 white chocolate chips
- powdered sugar
Instructions:
1. Preheat oven to 400º.
2. On a lightly floured surface, rolls out puff pastry sheet to 1/8 inch thickness.
3. Using cookie cutter of choice, cut out 9 shapes per sheet.
4. Place on ungreased cookie sheet.
5. It's a good idea to place your uncooked napoleons in the refrigerator for about 15 minutes to ensure that they are cold.
6. Bake at 400º for 8-11 minutes, until lightly brown and puffed.
7. Cool completely on rack.
8. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
9. Split puff pastry shapes in half.
10. Place bottom halves on serving plates.
11. Spoon filling equally over bottom halves.
12. Lightly top with top halves of napoleons.
13. In a heavy duty zip lock baggie, melt white chocolate in microwave about 30 seconds, until soft.
14. Add a drop or 2 of food coloring to melted white chocolate and knead baggie until color is even.
15. Cut a small corner off the baggie and drizzle melted chocolate over napoleons.
16. Alternately, you can sprinkle with powdered sugar instead of white chocolate.
17. Serve immediately.
Title: No-Fail Cherry Shortbread Cookies
Ingredients:
- 1 flour
- 2 flour
- 1/2 unsalted butter
- 1/4 sugar
- 1/4 salt
- 1/4 dried cherries
- dried cranberries
Instructions:
1. Preheat oven to 300 degrees and position rack in center of oven.
2. Line cookie sheet with parchment paper. ( I have lightly sprayed the cookie sheet instead and it works fine).
3. In processor mix flour, sugar butter and salt for 20 seconds. Add cherries or cranberries and pulse until chopped about 20 seconds more.
4. Turn out mixture onto work surface and make into a smooth, compact ball.
5. On a lightly floured surface roll the dough into a 7X9 rectangle about 1/4 inches thick. Cut into 12 rectangles and prick each cookie 3 times with a fork.
6. Using metal spatula place the cookies on the prepared cookie sheet and refrigerate 20 minutes.
7. Remove from fridge and bake 30-35 minutes. Let cool for 10 minute before transferring to a wire rack to cool completely. Sprinkle with sugar.
8. Enjoy!
Title: Chocolate Cranberry Rum Balls
Ingredients:
- 1 dried cranberries
- 1/3 dark rum
- 2 1/2 ground pecans
- 1 1/2 powdered sugar
- 1/3 margarine
- 1/3 white chocolate baking squares
- 14
Instructions:
1. Measure cranberries into small bowl. Add rum. Stir well. Let stand for 1 hour.
2. Combine next 4 ingredients in large bowl. Add cranberry mixture. Mix well. Shape into balls, using 1 tbsp for each. Place on waxed paper lined baking sheet. Let stand for about 1 hour until firm.
3. Heat white chocolate in small saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Place 1 ball on top of fork. Dip into chocolate until completely coated, allowing excess to drip back into pan. Place on same waxed paper lined baking sheet. Repeat with remaining balls and chocolate.
4. Sprinkle balls with chocolate sprinkles before white chocolate sets. Chill for 1 hour.
Title: Mexican Apple Tortillas
Ingredients:
- 36 flour tortillas
- 2 golden delicious apples
- 1/4 raisins
- 1/2 lime juice
- 2 ground cinnamon
- 1/2 confectioners' sugar
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Stack tortillas and wrap them tightly in alumimum foil. Heat in oven for 10 minutes.
3. While tortillas are heating, combine apples, raisins, orange juice, lime juice, and cinnamon in a small saucepan. Cook over medium heat, stirring frequently, 5 to 7 minutes until apples are tender.
4. To assemble, spread 1 teaspoon of jam on each of the heated tortillas. Divide apple mixture evenly and spoon it along the center of each tortilla. Roll tortilla up tightly into a cylinder and place each seam-side down on a serving plate. Sprinkle with confectioners sugar and serve right away.
Title: Granny's Gingersnaps
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 all-purpose flour
- 2 baking soda
- 1 1/2 ground ginger
- 1 ground cinnamon
- 1/2 salt
- sugar
Instructions:
1. In a large mixing bowl, cream the shortening and sugar.
2. Beat in the egg and molasses.
3. Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture.
4. Roll teaspoonfuls of dough into balls.
5. Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet.
6. Bake at 350 degrees for 12-15 minutes or until lightly browned and crinkly.
Title: Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 3/4 rolled oats
- 3/4 whole wheat pastry flour
- 4 toasted wheat germ
- 3/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 egg
- 2 vanilla extract
- 10 unsalted butter
- 1 light brown sugar
- 3 dark chocolate
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Chop one cup of the oats in a blender/food processor.
3. Melt 3 ounces of chocolate and allow to cool.
4. Add ground oats to flour and add the other dry ingredients.
5. In a separate bowl, cream butter and sugar.
6. Add egg, vanilla, and melted chocolate to butter and sugar blend.
7. Add flour mixture, 1/3 at a time, until just blended.
8. Add remaining 3/4 cup of oats, chocolate chips and walnuts.
9. Roll two-tablespoon sized balls onto parchment lined baking sheet/jelly roll pan.
10. Bake for about 10-15 minutes.
Title: Fudgy Chocolate Crinkles
Ingredients:
- 1 chocolate chips
- 1/2 butter
- 2/3 sugar
- 3 eggs
- 2 vanilla
- 1/2 baking powder
- 1/4 salt
- 1 2/3 flour
- confectioners' sugar
Instructions:
1. Preheat oven to 325.
2. Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
3. Remove from heat and stir until the chocolate melts and the mixture is smooth.
4. In the bowl of a mixer, beat together the sugar, eggs and vanilla.
5. Stir in the chocolate mixture.
6. Stir in the flour, baking soda and salt.
7. Chill the dough for 2-3 hours or overnight.
8. Pour approximately a cup of confectioners sugar into a shallow bowl.
9. Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
10. Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
11. Leave about 1 1/2 inches between balls.
12. Bake for 10-12 minutes.
13. The cookies will flatten out and the surface will crack.
14. Cool on wire racks.
15. After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.
Title: Paximathakia Portokaliou or Orange Sesame Biscotti (Greece)
Ingredients:
- 1/2 baking soda
- 1 olive oil
- 1 1/2 lemon, juice and zest of
- 1 ground cinnamon
- 1/2 water
- 1/2 sesame seeds
- 1/2 all-purpose flour
- 8 -9 granulated sugar
- 3/4 baking powder
- 1 1/2
Instructions:
1. Dissolve baking soda in orange juice, then pour into large mixing bowl.
2. In the same large mixing bowl, add olive oil, lemon juice & zest, cinnamon, water & sesame seeds.
3. With electric mixer, beat at medium high for 5 minutes until thoroughly combined & oil & juices are not separating. [If mixing by hand, use a whisk & beat until thoroughly blended.].
4. In a separate bowl, whisk together 8 cups of the flour, along with the sugar & baking powder.
5. Slowly add dry mixture to liquid mixture, using either dough hooks or wooden spoon. As it the dough get stiffer, knead with hands until dough holds together, then turn out onto a floured surface.
6. Knead well for about 10 minutes, adding more flour as needed, until dough is smooth & soft. [Dough will be softer & oilier than other cokie doughs.].
7. Divide dough into 4 parts to make 4 small loaves.
8. Preheat oven to 390 degrees F.
9. For each of the 4 small loaves, knead dough until dense & holding together tightly, then form it into a loaf shape about 14 inches long & 1/2" to 3/4" high.
10. Place seam side down. Then, using a floured knife (NOT serrated), slice loaf almost all the way through into 1/2" to 3/4" slices.
11. Place loaves on non-stick or lightly oiled cookie sheet & bake 15 minutes, about 3-4 inches above the bottom of the oven. The bottom should be golden & the top should be just starting to brown.
12. Remove loaves from oven & cut all the way through the slices, then allow to cool completely.
13. Preheat oven to between 200 degrees & 210 degrees F.
14. When sliced loaves are completely cooled, place all slices upright in a very lightly oiled or non-stick baking sheet.
15. Return to cooler oven & bake for at least another 1 1/2 hours [for 2 hours if you want the biscotti to be really dry].
16. NOTE: To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan & roast about 10 minutes at 400 degrees F.
17. NOTE: To grind toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder or a mortar & pestle.
Title: Irish Coffee Meringues
Ingredients:
- 2 sugar
- 1/2 instant espresso coffee powder
- 2/3 instant coffee crystals
- 1/2 vanilla
- 1 cream of tartar
- 1/4 salt
- 1 irish cream
- 1 chocolate-covered coffee beans
- 1
Instructions:
1. For meringues, in a medium bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line an extra-large baking sheet with parchment paper or plain brown paper. Draw twelve 3x1-1/2-inch ovals on paper about 2 inches apart; set aside.
2. Place almonds in a food processor bowl. Cover and process until finely ground, but dry (not oily); set aside.
3. In a small bowl, combine sugar and espresso powder or coffee crystals. Add vanilla, cream of tartar, and salt to the egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar mixture, 1 tablespoon at a time, beating about 5 minutes on high speed or until stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in ground almonds.
4. Using a spoon or spatula, spread meringue mixture over the ovals on the prepared baking sheet. Bake in a 300 degree F oven for 15 minutes. Turn off oven. Let meringues dry in oven with door closed for 1 hour. (do not open oven.).
5. For filling, in a chilled medium bowl combine the whipping cream and the Irish cream liqueur or cold coffee. Beat with an electric mixer on low speed until soft peaks form (tips curl).
6. To assemble, place 1 meringue on a dessert plate, flat side down. Spoon about 1/4 cup of the filling over meringue. Top with another meringue, flat side down; press gently until filling spreads to edges. Repeat with remaining meringues and filling, making 6 stacks. Cover and refrigerate for 30 to 60 minutes. Cover and chill remaining whipped cream mixture.
7. To serve, sift cocoa powder over meringues. If desired, garnish with chocolate-covered coffee beans. Makes 6t servings.
8. Make-ahead tip: If you like, prepare meringues ahead and store them in an airtight container for up to a week.
Title: Apple Fritter Cake
Ingredients:
- 1 sliced apple
- 1/3 sugar
- 1/4 cinnamon
- 1 nutmeg
- 2 cornstarch
- 2 water
- 1/2 brown sugar
- 1/2 cinnamon
- 1/3 butter
- 3/4 sugar
- 1/2 applesauce
- 1 vanilla
- 2 eggs
- 2 1/4 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 powdered sugar
- 2 vanilla
- 1 milk
- 6
Instructions:
1. For filling: Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.
2. For Cake: Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.
3. Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.
4. Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.
5. Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.
6. Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
7. For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for awhile for the glaze to set.
Title: Praline Cake Filling
Ingredients:
- 1 butter
- 2 brown sugar
- 1/8 salt
- 1 1/4 evaporated milk
- 1 vanilla
- 2 pecans
- 1 powdered sugar
- evaporated milk
Instructions:
1. Melt butter in heavy saucepan over medium heat.
2. Add brown sugar and salt and bring to a boil.
3. Cook for 2 minutes, stirring constantly.
4. Remove from heat and slowly whisk in evaporated milk.
5. Return saucepan to stove and bring mixture to a boil again.
6. Boil, stirring constantly until mixture reaches 232 degrees.
7. Remove from heat, stirring for a few minutes and cool to lukewarm.
8. Add powdered sugar, vanilla and pecans.
9. Beat until mixture is smooth.
10. If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).
Title: Carrot Pumpkin Cake
Ingredients:
- 1 canned pumpkin
- 14 baking soda
- 2 eggs
- 2 water
- 1/2 oleo
- 1/2 cream cheese
- 8 powdered sugar
- 1
Instructions:
1. Blend all cake ingredients together with beater. Pour/spread into jelly roll pan. Bake 20-25 minutes at 350 degrees.
2. Mix frosting ingredients with beater.
3. Spread on cake after it has cooled.
Title: Coconut Pecan Cupcakes
Ingredients:
- 5 eggs
- 1/2 shortening
- 1/2 butter
- 2 sugar
- 3/4 vanilla extract
- 1/4 flour
- 1 1/2 cornstarch
- 1/4 baking soda
- 1/2 salt
- 1/2 buttermilk
- 1 flaked coconut
- 2 pecans
- 1 cream cheese
- 1 butter
- 1/4 vanilla extract
- 1/2 confectioners' sugar
- 1/4 pecans
- 1 1/2
- 3/4
Instructions:
1. Let eggs stand at room temperature for 30 minutes.
2. In a large mixing bowl, cream shortening, butter and sugar until light and fluffy.
3. Add egg yolks, one at a time, beating well after each.
4. Stir in extracts.
5. Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
6. Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
7. Beat just until combined.
8. Beat just until combined.
9. In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
10. In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
11. Fold into batter.
12. Fold into batter.
13. Stir in coconut and pecans.
14. Stir in coconut and pecans.
15. Fill paper-lined muffin cups three-fourths full.
16. Fill paper-lined muffin cups three-fourths full.
17. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
18. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
19. Cool 10 minutes; remove from pans to wire racks.
20. Cool 10 minutes; remove from pans to wire racks.
21. Cool completely.
22. Cool completely.
23. Combine frosting ingredients; frost cupcakes.
24. Combine frosting ingredients; frost cupcakes.
25. Store in the refrigerator.
26. Store in the refrigerator.
Title: Keto Oatmeal Cookie Fat Bombs
Ingredients:
- 6 butter
- 6 coconut oil
- 1 pecans
- 1/2 ground cinnamon
- 1 1/2 salt
- 1/2 vanilla extract
- 1 1/2 liquid stevia
- 45
Instructions:
1. In a medium sized microwavable mixing bowl or measuring cup (4 cups is best) with a pouring spout, melt the butter and coconut oil in 30 second intervals until liquefied.
2. Add the remaining ingredients and stir until combined.
3. Place silicone mold on a cookie sheet so that you can transport it without spilling (important tip!). Carefully pour and fill the cavities of the mold. This recipe fills a Wilton's 24 piece candy mold (they are dark brown, chocolate colored) so each cavity is almost full.
4. Refrigerate for 2 hours or until firm. Unmold and enjoy! Store in refrigerator.
Title: Cranberry Pecan Sandies
Ingredients:
- 1 butter
- 1/2 egg
- 1 pecans
- 2 pecan halves
- 3/4 powdered sugar
- 30 -36
- 1
- 3 -4
Instructions:
1. Preheat oven to 350°F.
2. Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
3. Roll into 1 inch balls.
4. Place 2 inches apart on ungreased baking sheets.
5. Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
6. Press a pecan half into each cookie.
7. Bake for 12-14 minutes or until lightly browned.
8. Cool one minute, then remove to wire racks.
9. Whisk glaze ingredients in a small bowl; drizzle over cookies.