lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Skeletons
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1/2 molasses
- 1/4 water
- 2 1/2 flour
- 3/4 salt
- 1/4 nutmeg
- 1/2 baking soda
- 3/4 ginger
- 1/8 allspice
- 1
Instructions:
1. In a large mixing bowl, cream the sugar and butter together. Add molasses and water.
2. In a separate bowl, mix the flour, salt, nutmeg, baking soda, ginger, and allspice. Gradually add the dry mixture to the wet and blend until the dough holds together.
3. Cover and chill for 2-3 hours.
4. Preheat the oven to 375°F.
5. Roll out dough 1/4" thick on a lightly floured surface.
6. Cut into shapes with cookie cutters and transfer to cookie sheet.
7. Bake for 10-12 minutes. Remove from the oven and let cool on baking sheets or cooling racks.
8. Using the white decorating icing, decorate the cookies with "bones" so that they resemble skeletons.
Title: Chocolate Pecan Cakes With Choc-Baileys Sauce
Ingredients:
- 160 dark chocolate
- 150 unsalted butter
- 3/4 caster sugar
- 5 eggs
- 3/4 pecan meal
- 2/3 pecan nuts
- 1/3 dark chocolate
- 1/2 pecan nuts
- 150 dark chocolate
- 1/2 Baileys Irish Cream
- 2
Instructions:
1. Preheat oven to moderate 180°C, and grease 10 recesses in 2 6-hole muffin pans (2/3 cup), and line the bases and sides of the 10 holes withbaking paper.
2. In a small saucepan, melt the chocolate and butter over a low heat, transfer to a large bowl and cool for 10 minutes.
3. In a small bowl, using an electric mixer, beatthe sugar and egg yolks together until the mixture is thick and pale.
4. Fold the egg mixture, pecan meal, pecans and grated chocolate into the chocolate mixture, until it is just combined.
5. In a small bowl, using an electric mixer, beat the egg whites until soft peaks form, fold the egg whites lightly into the chocolate mixture, then spoon into the prepared pans.
6. Bake for 25-30 minutes, until cooked when tested with a skewer, and cool in the pan for 10 minutes.
7. CHOC-LIQUEUR SAUCE: Combine all the ingredients in a small saucepan, stir over a low heat until smooth.
8. TO SERVE: Serve the cakes drizzled with the choc-liqueur sauce and sprinkled with nuts.
9. NOTES: If you cannot find pecan meal, make your own by processing 1 cup pecans until they are very finely chopped. The liqueur used in this recipe is Baileys Irish Cream liqueur, which Zaar seems reluctant - or unable - to list in quite that form!
Title: Crock Pot Chocolate Cake
Ingredients:
- 1 3/4 brown sugar
- 1 flour
- 1/4 cocoa powder
- 3 baking powder
- 2 salt
- 1/2 milk
- 1/2 butter
- 2 vanilla extract
- 1/2 boiling water
- 1 3/4
Instructions:
1. Stir together 1 cup brown sugar, flour, 3 tbl. cocoa, baking powder and salt. Stir in the milk, butter and vanilla. Spread over the bottom of the slower cooker.
2. Mix 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in crock pot. Do not stir.
3. Pour in boiling water. Do not stir.
4. Cover, cook on High for 2-3 hours. Let cool 30 minutes.
5. Serve with ice cream.
Title: St. Paddy's Cupcakes--Green Velvet Cupcakes
Ingredients:
- 3/4 sugar
- 3/4 egg
- 1 vanilla
- 1 white vinegar
- 2 all-purpose flour
- 1/2 baking soda
- 1 1/4 buttermilk
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine sugar, oil, egg, vinegar, vanilla, and green food coloring. Mix well.
3. In another bowl combine flour and baking soda. Alternating add flour mixture and buttermilk to the egg mixture until all is combined.
4. Line muffin pan with 12 paper liners.
5. Pour batter in muffin liners. Bake for 20 to 25 minutes or until toothpick comes out clean.
6. Remove from pan and let cool. Ice cupcakes with a white or green icing and decorate as desired. I use a cream cheese icing, tinted green and then use various sprinkles and decorator frosting and decorate for whichever holiday I'm making them for.
Title: Whipped Chocolate Ganache Filling (or Frosting)
Ingredients:
- 6 bittersweet chocolate
- 4 sugar
- 2 heavy cream
Instructions:
1. Place chopped chocolate in a medium-sized bowl.
2. Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
3. Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
4. Let stand for 15mins to be sure all chocolate is melted.
5. Stir ganache gently until perfectly smooth, let cool.
6. Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
7. When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
8. Spread whipped ganache immediately, as it will firm as it sits.
9. NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
10. If you're just using this as a filling, halve the recipe.
11. If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
Title: Sugar-Free Chocolate Brownies
Ingredients:
- 2/3 margarine
- 1/2 unsweetened applesauce
- 1/2 Splenda sugar substitute
- 1 egg
- 1 vanilla
- 1 instant coffee
- 1 all-purpose flour
- 1 salt
- 1/4 baking powder
- 1/4 strawberry
Instructions:
1. Preheat oven to 350°F.
2. Cream margarine with applesauce and Splenda. Stir in eggs, vanilla and instant coffee until smooth.
3. Blend flour with cocoa, salt and baking powder and stir into egg mixture.
4. Spread batter in an 8-inch baking pan lightly greased with margarine.
5. Bake for 15-18 minutes or until edges of brownies begin to pull away from the sides of the pan, but the center is still slightly gooey.
6. When ready to serve, add a dollop of fat-free whipped topping, and decorate the plate wirh a drizzle of fat-free chocolate sauce. Top it off with a strawberry. M-M-M-M Good!
Title: Awesome Coconut Cream Pie
Ingredients:
- 2/3 sugar
- 1/4 cornstarch
- 1/4 salt
- 2 milk
- 3 coconut
- 1 1/2 butter
- 2 vanilla
- 1/2 graham cracker crust
Instructions:
1. Combine sugar, corn starch and salt in saucepan. Stir in milk until smooth. Bring mixture to boil and stir constantly until thickened.
2. Remove from heat and stir one cup mixture into egg yolks. Stir yolk mixture into filling and return to boil. Boil two minutes stirring constantly.
3. Remove from heat and stir in butter, vanilla, and coconut. Mix well, then pour into crust and cool 15 minutes. Cover and refrigerate.
4. When ready to serve, top with sweetened whipped cream and toasted coconut.
5. To toast coconut, spread thin layer on baking sheet and bake in 350 degree oven, stirring often, until lightly toasted.
Title: Old-Fashioned Caramel Apples (From About 1964)
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 dark corn syrup
- 1 sweetened condensed milk
- 1 vanilla
- 1 butter
- 8 jonathan apples
- 8
Instructions:
1. Combine sugars, syrup and milk in heavy saucepan.
2. Cook to 230º-234º, stirring constantly, over medium heat.
3. Remove from heat and add butter and vanilla.
4. Dip skewered apples, one at a time, twirling to coat smoothly.
5. Immerse immediately into a bowl of ice water, lift out, let water drain off, place on waxed paper to set.
6. Reheat caramel over hot water if needed while dipping.
Title: Lemon Angel Food Cake
Ingredients:
- 1 lemon juice
- 3/4 sugar
- 1/2 sweetened condensed milk
- 14
- 1
Instructions:
1. Break cake into bite size pieces. Put half cake in a 9" x 13" size dish.
2. Combine lemon juice, sugar, condensed milk into whipped cream.
3. Spoon over the broken cake. Repeat the layers of cake and sauce.
4. Cover and refrigerate for 24 hours.
Title: Caramel Spice Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 baking powder
- 1 salt
- 1/2 clove
- 1/2 nutmeg
- 1 cinnamon
- 7 canola oil
- 1/2 cold water
- 3/4 lemon juice
- 1 cream of tartar
- 7 butter
- 1/2 flour
- 1/2 salt
- 2 milk
- 1 half-and-half cream
- 1/2 brown sugar
- 2/3 icing sugar
- 2 vanilla
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13x9-inch baking pan.
3. In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices.
4. Mix well; set aside.
5. In another bowl, beat egg yolks, oil and water together.
6. Stir in lemon juice, beat for 2 minutes.
7. Gradually beat into dry ingredients, until smooth.
8. In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat).
9. Pour batter into buttered prepared baking pan.
10. Bake 50-55 minutes, or until cake test done.
11. TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt.
12. Cook for 1 minute while stirring (do not brown butter).
13. Stir in cream; cook until mixture thickens.
14. Remove from heat and add in brown sugar, mix well.
15. Let cool for 5 minutes.
16. Add icing sugar and vanilla; mix well.
17. Spread cake with caramel icing; serve immediately.
Title: Mom's Sugar and Spice Cutouts
Ingredients:
- 2/3 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 4 cake flour
- 1/2 salt
- 2 1/2 baking powder
- 1/2 ginger
- 1 nutmeg
- 1 1/2 cinnamon
- 4 milk
Instructions:
1. Cream together the butter and sugar and beat until light and fluffy.
2. Add eggs and vanilla to the butter mixture and mix well.
3. Sift together dry ingredients and spices. Add this to the creamed mixture alternately with the milk until it forms a stiff dough.
4. Form into a log and wrap in wax paper. Chill for a minimum of 2 hours to overnight.
5. Dust rolling mat with a bit of cake flour and take a portion of the dough log and roll out to 1/4 inch thickness. Using the cookie cutter design of your choice, cut out cookies and place on a lightly greased (or use parchment paper) baking tray.
6. Bake at 375F for 8-10 minutes. Allow to cool 5 minutes before removing to a cooling rack to cool completely.
7. Optional - lightly frost or ice the cookies to your liking. I also love these cookies just as is so the spices shine through.
Title: Hazelnut Shortbread Buttons
Ingredients:
- 250 butter
- 1 icing sugar
- 1 cornflour
- 2 flour
- 100 hazelnuts
Instructions:
1. Toast the hazelnuts in a 180°C oven for 5 minutes and rub in a tea towel to remove the skins. Then roughly chop the nuts. Cream butter and icing sugar until light and fluffy. Sift flour and cornflour into butter mixture, add the hazelnuts and mix to combine. Knead well on floured surface.
2. Take walnut sized pieces and roll into balls. Place on a baking tray and flatten a little. Bake at 150°C for 30 minutes until cooked. The shortbreads should remain pale in colour.
3. Options:
4. Half dip each button into melted dark chocolate.
5. The dough can be rolled out and cut into shapes if preferred. Shortbread stars are cute.
Title: Coconut Dream Cake
Ingredients:
- 1 eggs
- 3 warm water
- 1 instant coconut cream pudding mix
- 1 flaked coconut
- 1 instant coconut cream pudding mix
- 1/2 milk
- 2 flaked coconut
- 1
- 1 1/4
- 1/4
Instructions:
1. For cake, mix all ingredients in a mixing bowl.
2. Transfer to floured 13x9 inch pan.
3. Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
4. For topping, mix Dream Whip, pudding, and milk; refrigerate.
5. Spread on cake when cool.
6. Sprinkle coconut over top.
7. Must be refrigerated.
Title: Spicy Apple Slice
Ingredients:
- 1 1/2 plain flour
- 1 rolled oats
- 3/4 raw sugar
- 1 soft brown sugar
- 1 salt
- 1 nutmeg
- 3/4 baking soda
- 3/4 baking powder
- 1/2 canola oil
- 1 egg
- 1 skim milk
- 1 apple cider vinegar
- 1 vanilla
- 4 -5 apples
- 1 ground ginger
- 1
Instructions:
1. Pre heat oven 350F/180°C.
2. Line baking tin/s with silicone paper.
3. In the big mixing bowl - combine well the - flour, oats, sugars, salt, nutmeg, baking soda and baking powder.
4. Make a well in the centre of the dry ingredients.
5. Set aside for later.
6. I use a large measuring jug to mix the wet ingredients as we want exactly 4 cups of mixture - (I chop my apples as I go and keep adding to the jug until it reaches the 4 cup mark).
7. In the jug combine well the - oil,egg, milk, cider, vanilla and chopped apples.
8. Pour jug of wet ingredients into the dry ingredients & mix with a large metal spoon until just combined.
9. Spread into 9" x 13" x 2" sheetpan or 3 x loaf tins.
10. Sprinkle ground ginger evenly over top of batter (I use a tea sieve).
11. Sprinkle evenly with flaked almonds.
12. Bake for 40 min approx if using sheetpan OR 30-35 min if using loaf tins OR.
13. Test with knife inserted - comes out clean.
14. Cool in tin on baking rack.
Title: Mascarpone-Stuffed Peach Pastries
Ingredients:
- 70 mascarpone
- 200 brandy
- 1 1/2 orange, zest of
- 1 puff pastry
- 6 icing sugar
- 3
Instructions:
1. Combine the ground almonds, mascarpone, brandy and orange zest in a bowl. Mix to combine and put in refrigerator until required.
2. Preheat oven to 220°C
3. Cut 12 rounds of pastry 3cm larger in diameter than the peaches.
4. Fill each peach cavity with about 1 Tbsp of the mascarpone filling so it spills over the cut side of the peach. Put a peach half, cut side down, in the centre of each pastry round and gently press down.
5. Generously dust with icing sugar, then bake for 17-20 minutes or until golden and puffed.
6. Cool slightly before serving, dusted with more of the icing sugar.
Title: Apple Spice Cupcakes
Ingredients:
- 1 apple
- 2 flour
- 1 1/2 baking powder
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 2/3 salted butter
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Line muffin tin with papers or grease.
3. Sift dry ingredients together.
4. Cream butter and sugar until light.
5. Add eggs one at a time, add vanilla.
6. Alternate the flour and apple juice into the creamed mixture until well combined.
7. Fold in the shredded apple.
8. Pour batter into muffin tin and bake 25 minutes or until toothpick comes out clean. Let cool before frosting.
Title: Caramel Buttercream Frosting
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 1 vanilla
- 3 1/2 powdered sugar
Instructions:
1. In a large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened. Remove from heat and add milk. Beat with wire whisk until smooth. Add vanilla and beat again. Then add enough powdered sugar until of desired spreading consistency; the frosting should be POURABLE. POUR frosting over cake from pan and spread to cover. Frosting cools VERY QUICKLY.
2. - also a great frosting for cookies
3. Refrigerate after frosting for best texture.
Title: Gooey Chocolate Caramel Fantasy
Ingredients:
- 2 butter
- 1/3 pecans
- 30
- 1/2
- 1/4
- 2
- 3/4
- 1/4
Instructions:
1. In a medium mixing bowl, stir together the chocolate wafer crumbs and melted butter.
2. Press onto the bottom of a nine inch springform pan.
3. Bake in a 350 degree oven for 10 minutes.
4. Cool slightly on a wire rack.
5. In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat,stirring often.
6. Stir in the first 1/4 cup whipping cream.
7. Remove from heat; stir in nuts.
8. Spread over crust.
9. Cool;cover and chill for one hour.
10. For the topping:.
11. In a heavy saucepan, melt chocolate.
12. Remove from heat;stir in remaining whipped cream.
13. Drizzle or spread over caramel pecan mixture.
14. Cover and chill for at least one hour.
Title: Poached Pears With Blackberries
Ingredients:
- 4 pears
- 1/2 lemon, juice and zest of
- 250 blackberries
- 300 caster sugar
- 50
Instructions:
1. Put the pears in a saucepan with the lemon rind and juice.
2. Tip in half the blackberries, the apple juice and the caster sugar. Heat until the mixture bubbles, then cover and cook gently for 20 minutes or until the pears are tender.
3. Flip the pears over half way so they cook evenly on both sides.
4. Lift the pears from the cooking liquid and cool for a few minutes.
5. Slice each one in half and scoop out the cores with the tip of a teaspoon.
6. Tip the cooking liquid into a sieve set over a bowl and rub it through, leaving the seeds behind.
7. Pour the fruity syrup back into the saucepan, add the rest of the blackberries and reheat gently for a minute to lightly cook them.
8. Pour the blackberry sauce over the pears.
Title: Jewish Honey Cake
Ingredients:
- 3 eggs
- 1 fresh lemon juice
- 1 fresh lemon rind
- 1/3 honey
- 1 strong black coffee
- 1 all-purpose flour
- 3 1/2 baking powder
- 2 1/2 baking soda
- 1 salt
- 1/2 cream of tartar
- 1/4 dark brown sugar
- 1 cinnamon
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
2. Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
3. Mix on low speed until well blended.
4. In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
5. Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
6. Fold in the slivered almonds.
7. Pour the batter into the tube pan.
8. Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Title: Hard Sauce for Bread Pudding or Cake
Ingredients:
- 1 sugar
- 2 butter
- 2 cornstarch
- 1/4 salt
- 3 cold water
- 1 hot water
- 1 vanilla
- 1/2 cider vinegar
Instructions:
1. Mix sugar, butter, cornstarch, salt and cold water together in a small sauce pan.
2. Add hot water and cook over medium heat, stirring constantly until thickened.
3. Add vinegar and vanilla.
4. Serve hot over warm bread pudding or warm pound cake.
Title: Coconut Pie Crust
Ingredients:
- 1 1/4 sweetened coconut
- 1 1/4 graham cracker crumbs
- 3 butter
- 1
Instructions:
1. In medium bowl, mix together coconut and graham cracker crumbs.
2. Gradually stir in melted butter, then egg white.
3. Lightly butter a 9" pie dish. Evenly press crumb mixture onto bottom and sides of dish. Place crust in freezer for 10 minutes.
4. Bake at 350 degrees F for 20 minutes.
5. Cool completely before filling.
Title: Chocolate Chip Orange Shortbread
Ingredients:
- 1 powdered sugar
- 1 butter
- 1 orange
- 1 3/4 all-purpose flour
- 1/4 cornstarch
- 3/4 chocolate chips
- 3/4 shortening
- 1
Instructions:
1. In a large bowl, combine all cookie ingredients and mix well with your hands. (If you use a mixer, it will not mix them well enough and break your mixer.) It is very important to MIX WELL!
2. Divide dough into 4 parts; shape each into a ball. On ungreased cookie sheets, lightly press 2 balls per cookie sheet on opposite sides. Each dough ball should be about 6 inches round, 1/4 inch thick. With a knife, score each round into 8 wedges, leaving wedges in place. Prick each wedge 3 times with a fork.
3. Bake at 325 degrees F. for 17-27 minutes. Cool 5 minutes and prick each wedge again 3 times. Cut into wedges and remove from cookie sheets. In a small saucepan, melt 3/4 cup chocolate chips and 1 tablespoon shortening until smooth, constantly stirring. Dip wedges into glaze or use a spoon to make cool designs. Let glaze set.
Title: Orange-Almond Sables
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 almond flavored liqueur
- 1 all-purpose flour
- 1/2 salt
- 1 1/2 egg
- 1/4
- 1
Instructions:
1. Preheat oven to 350*F.
2. Beat powdered sugar and butter in large bowl with electric mixer at medium speed until light and fluffy.
3. Beat in orange peel and liqueur.
4. Set aside 24 whole almonds.
5. Place remaining cooled almonds in food processor.
6. Process using on/off pulsing action until almonds are ground, but not pasty.
7. Place ground almonds, flour and salt in medium bowl; stir to combine.
8. Gradually add to butter mixture.
9. Beat with electric mixer at low speed until well blended.
10. Place dough on lightly floured surface.
11. Roll out dough with lightly floured rolling pin to just under 1/4-inch thickness.
12. Cut dough with floured 2 1/2-inch fluted or round cookie cutter.
13. Place dough 2 inches apart on ungreased cookie sheets.
14. Lightly brush tops of cookies with beaten egg.
15. Press 1 whole reserved almond in center of each cookie.
16. Brush almond lightly with beaten egg.
17. Bake 10 to 12 minutes or until light golden brown.
18. Let cookies stand 1 minute on cookie sheets.
19. Remove cookies with spatula to wire racks; cool completely.
20. Store tightly covered at room temperature, or freeze up for 3 months.
21. Notes:*To toast almonds, spread in single layer on baking sheet.
22. Bake in preheated 350*F oven 8 to 10 minutes or until brown, stirring twice.
Title: Pastel tres leches
Ingredients:
- 1/4 sugar
- 2 flour
- 2 baking soda
- 1/4 milk
- 10 evaporated milk
- 10 half cream
- 1 brandy
- 1
- 1/4
Instructions:
1. preheat the oven at 300°C.
2. Shake the yellows, with the sugar until they double the size.
3. Add the flour, with the baking soda.
4. Add the warm milk.
5. Shake the whites until they get big, in spanish we say stir until they get like turron, the turron is a very very hard candy, so you need to shake them until they get like very very fluffy, if you use a machine let it go for a long long time.
6. Add the whites to the other stuff, and mix it well.
7. Put that in a mold, and put in the oven for 25 minutes.
8. let it go cold.
9. In the blender put the"tres leches ingredients", and blend them until they mix really good.
10. Then put this mix over your cake, but let the cake absorb the mix, so I recomend to put this mix inside the mold with the cake, so it will really abosorb, let it like that for 1 hour and then take it out, add some whipe cream, and some cherrys to make it look wonderfull, AND ENJOY!
11. I love to eat it with some coffee.
Title: Tropical Dump Cake
Ingredients:
- 1 sweetened coconut
- 1 unsalted butter
- 1
- 1/3
- 1
Instructions:
1. Pre-heat oven to 350F.
2. In a large bowl combine Lemon pie filling, crushed pineapple and coconut.
3. Spray a 9x13 baking dish with Butter Pam and pour in the pie filling.
4. Top with the dry cake mix and break up any lumps and spread out evenly.
5. Melt the 2 sticks of butter and carefully drizzle all over the top. You do not want any dry areas. (Note: if you have dry spots spray them well with Butter pam.).
6. Bake 45-55 minutes until golden brown. Let cool completely before serving.
7. Serve with Cool-Whip or whipped cream.
8. Note: I have found that Duncan Heinz Lemon Supreme Cake Mix has the best lemon flavor.
Title: Pastry Garnish
Ingredients:
- 1 egg
- 1 water
- 1 pecan halves
- 24
Instructions:
1. Unfold piecrusts, and press out fold lines.
2. Cut several (10 to 12) leaves from each piecrust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife.
3. Reserve pastry trimmings.
4. Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
5. Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls.
6. Coat with cooking spray, and place on a lightly greased baking sheet.
7. Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
8. Bake at 425° for 6 to 8 minutes or until golden.
9. Cool on a wire rack 10 minutes.
10. Gently remove foil from leaves.
11. Pinch 12 pea-size pieces from pastry trimmings.
12. Place between pecan halves, forming sandwiches.
13. Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans.
14. Brush with egg mixture.
15. Place on lightly greased baking sheet.
16. Bake at 350° for 10 minutes or until golden.
17. Cool on wire rack.