lumicero/recipes-ing2inst huggingface dataset:
Title: Spiced Apple Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1/8 nutmeg
- 1/8 ground cloves
- 1/2 salt
- 1/2 apple
- 1 granulated sugar
- 1/2 dark brown sugar
- 1/2 canola oil
- 1/2 eggs
- 2 white chocolate
- 7 cream cheese
- 6 unsalted butter
- 6
Instructions:
1. Preheat an oven to 350 degrees.
2. Line muffin tins with cupcake papers.
3. In a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
4. Toss the apple with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.)
5. In a large bowl, whisk together the apple preserves, granulated sugar, brown sugar and oil.
6. Add the eggs one at a time, whisking after each addition.
7. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
8. Fill the muffin tins about three-fourths full.
9. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes for regular sized muffins, less for mini.
10. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely.
11. Meanwhile, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes.
12. Let stand until just warm to the touch.
13. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended.
14. Add the melted chocolate and beat again until smooth.
15. Use the frosting immediately, coloring it as desired.
16. Spread 1 to 2 Tbsp frosting over each cupcake and decorate with colored sugars and decorating pens if desired.
Title: Shirley Temple Popsicles
Ingredients:
- 2 maraschino cherries
- 1/2
- 1
Instructions:
1. Mix the Soda and orange juice.
2. Fill popsicle forms (or you can use dixie cups & lollipop sticks) with about 2-4 cherries each.
3. Pour about 1-2 teaspoons of the Cherry Juice in each popsicle form.
4. Divide the soda/orange juice mixture in each popsicle form, filling about 80% full.
5. Place sticks or tops on the popsicles and freeze.
6. Freeze for about 4-6 hours until hard. Serve!
Title: Pineapple Delight
Ingredients:
- 1 marshmallows
- 1 milk
- 24 graham crackers
- 1/4 butter
- 1 crushed pineapple
- 1 maraschino cherries
- 1
Instructions:
1. Heat milk and cut up marshmallows in a double-boiler. Let cool.
2. Crush graham crackers and add melted butter.
3. Add pineapple to the marshmallow-milk mixture.
4. Beat whipping cream until makes stiff peaks. Add to the pineapple-marshmallow mixture.
5. Sprinkle half of the graham cracker crumbs over the bottom of a greased 8x8" pan.
6. Pour pineapple mixture on top.
7. Sprinkle on remaining graham cracker crumbs.
8. Place cherriies on top, spacing evenly.
9. Chill in refrigerator 8 hours or overnight.
Title: Grape-Nuts Pudding
Ingredients:
- 1 sugar
- 1/2 eggs
- 4 milk
- 1 vanilla
- 1 salt
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Pour scalded milk over grapenuts and let sit 5 minutes.
3. Beat eggs, sugar, salt, and vanilla.
4. Add to milk and grapenuts.
5. Pour into a greased 2-quart casserole dish.
6. Sprinkle very generously with nutmeg.
7. Set in a pan of hot water and bake until a knife inserted 1 inch from the center comes out clean.
Title: Chocolate Upside-Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 margarine
- 1 1/3 butter
- 1/2 water
- 1/4 brown sugar
- 1 flaked coconut
- 1
- 3 1/2
Instructions:
1. Preheat oven to 350°F.
2. Melt butter or margarine in a 13x9 pan.
3. Add water and sprinkle brown sugar evenly over pan.
4. Arrange coconut and nuts in sugar.
5. Mix cake as directed on package and pour batter over mixture in pan.
6. Bake at 350F 45-50 minutes til toothpick comes clean.
7. let stand in pan 5 minutes for topping to set.
8. Turn upside down on a large platter or cookie sheet with sides.
9. Serve topped with whipping cream if desired.
Title: Cranberry Shortbread
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 granulated sugar
- 1/4 salt
- 1 unsalted butter
- 1/2 dried cranberries
Instructions:
1. Preheat oven to 325 degrees F.
2. Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
3. Stir in cranberries, then form into a ball & knead until smooth.
4. Divide dough in half.
5. On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
6. Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
7. Bake 20-26 minutes or until bottoms just start to brown.
8. Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.
Title: Mini Oreo Cheesecake
Ingredients:
- 16 cream cheese
- 1/2 sour cream
- 1/2 sugar
- 1 vanilla extract
- 2 eggs
- 12
Instructions:
1. Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined.
2. use the muffin liners and put the mixtures in.
3. bake at 275ºf or 135ºc for 22 mins.
4. put the mini oreo on top of the cheesecake.
5. fridge it for 2 hours.
6. done.
Title: Traditional Chocolate Cake
Ingredients:
- 115 chocolate
- 275 milk
- 150 light brown sugar
- 1 plain flour
- 260 bicarbonate of soda
- 1 salt
- 1/2 butter
- 150 margarine
- 130 caster sugar
- 3 eggs
- 1 vanilla essence
Instructions:
1. Preheat a 180°C oven. Line 2 x 8-9 in (20-23 cm) round cake tins with greaseproof paper.
2. In a heatproof bowl set over a pan of simmering water, or in a doubleboiler, combine the chocolate, one-third of the milk, the brown sugar and egg yolk. Cook, stirring, until smooth and thickened. Let cool.
3. Sift the flour, bicarbonate of soda and salt into a bowl. Set aside.
4. With an electric mixer, cream the butter or margarine with the caster sugar until light and fluffy. Beat in the whole eggs, one at a time. Mix in the vanilla.
5. On low speed, beat the flour mixture into the butter mixture alternately with the remaining milk, beginning and ending with flour.
6. Pour in the chocolate mixture and mix until just combined.
7. Divide the cake mixture evenly between the cake tins. Bake until a skewer inserted in the centre comes out clean, 35-40 minutes.
8. Let cool in the tins on wire racks for 10 minutes, then unmould the cakes from the tins onto the wire racks and let cool completely.
9. For the icing, melt the chocolate in a heatproof bowl set over a pan of hot, not boiling, water, or in the top of a double boiler. Remove the bowl from the heat and stir in the the salt and soured cream. Let cool slightly.
10. Set 1 cake layer on a serving plate and spread with one-third of the icing. Place the second cake layer on top. Spread the remaining icing all over the top and sides of the cake, swirling it to make a decorative finish.
Title: Peach Cobbler
Ingredients:
- 6 butter
- 1 sugar
- 1 flour
- 3/4 low-fat milk
- 1/2 brown sugar
- 1 vanilla extract
- 1 cinnamon
- 2 baking powder
- 1 egg
- 2
Instructions:
1. Melt butter and pour into 8x8 inch square pan. Mix together sugar, milk and egg. Sift together flour and baking powder and add to liquid mixture. Add vanilla extract and mix well.
2. Pour on top of the margarine in the cooking pan. Add peach slices and sprinkle with brown sugar and cinnamon on top. Bake at 400ºF. oven for 30 minutes. As the cobbler cooks, the batter will rise up and around the peaches.
3. Serve warm and enjoy with a good cup of coffee or glass of milk. Mmmm -- delicious.
Title: Fresh Apple Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 2 salt
- 1 baking soda
- 1 baking powder
- 2 vanilla extract
- 1 all-purpose flour
- 2 1/2 pecans
- 1 apple
- 1
Instructions:
1. Chop and peel apples and set aside.
2. Measure salad oil into large mixing bowl.
3. Add sugar and eggs.
4. Beat on low speed with electric mixer until creamy.
5. Mix together salt, baking soda, and baking powder and gradually add to creamy mixture, beating well after each addition.
6. Fold in chopped pecans and chopped raw apples.
7. Spread evenly in a 9 X 13 baking pan lined with wax paper on the bottom.
8. Bake in 350 degree F oven for 55 minutes.
9. Turn onto cake rack.
10. Remove wax paper.
11. Cool and frost.
12. ** tip** finely chopped tart, crisp cooking apples work best for this recipe.
Title: Chocolate Peanut Butter Bars
Ingredients:
- 1 1/2 graham cracker crumbs
- 2 powdered sugar
- 1 butter
- 3/4 chocolate chips
- 1 butter
- 1/2
Instructions:
1. Mix graham cracker crumbs, peanut butter, powdered sugar, and 1 1/2 cubes of melted butter together and pat into a 9x13 pan.
2. Melt chocolate chips and 1 cube of butter, pour over the peanut butter mixture. Smooth chocolate. Let the chocolate set, but don't wait too long to cut or they will not be smooth.
Title: Strawberry Cobbler
Ingredients:
- 1 strawberry
- 1 1/2 sugar
- 1/2 butter
- 1 milk
- 1 flour
Instructions:
1. Put berries and .5 cups of sugar into a sauce pan. Cover and simmer until berries are soft.
2. In a 2 quart casserole oven dish, melt the whole stick of butter. Whisk in rest of sugar, flour and milk until smooth.
3. Slowly pour hot berries into center of casserole dish mixture. DO NOT STIR or blend in anyway.
4. Cook at 350 until golden brown (roughly 45 mins). Serve with ice cream.
Title: Banana Crater Cake (Lightened up Version)
Ingredients:
- 1/2 butter
- 1/2 canola oil
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
- 4 bananas
- 2 whole wheat flour
- 1 all-purpose flour
- 1 cinnamon
- 2 baking powder
- 2 baking soda
- 1 plain yogurt
- 1 light sour cream
- 1/2 cinnamon
- 1 brown sugar
- chocolate chips
Instructions:
1. Cream together butter, oil and sugar.
2. Add beaten eggs and beat until smooth.
3. Add vanilla and mashed bananas. Mix until smooth.
4. Sift flour, baking soda, baking powder and 1 tsp cinnamon and blend well.
5. Add dry ingredients to banana mixture, alternating with yogurt, ending with dry ingredients.
6. Pour half the batter into a greased or parchment paper lined 9" x 13" pan.
7. Combine cinnamon and brown sugar. Sprinkle half of mixture over the batter in pan.
8. Top with half the chocolate chips.
9. Repeat layers.
10. Bake at 350 F for 45 to 50 minutes.
Title: Monster Cookie Bars (No-Flour)
Ingredients:
- 1 brown sugar
- 1 granulated sugar
- 1/2 salted butter
- 1 1/2 creamy peanut butter
- 3 eggs
- 1 vanilla extract
- 4 1/2 oatmeal
- 1 baking soda
- 10 chocolate chips
- 1
Instructions:
1. Heat oven to 350 degrees. Prepare a Jelly Roll (11 x 17) sheet by lining with parchment, silpat liner, or spray with cooking spray.
2. Mix together brown sugar, granulated sugar, peanut butter and butter until pale and fluffy.
3. Add eggs and vanilla extract. Blend.
4. Add oats and baking soda. Mix.
5. Add M & M's and Chocolate chips and stir with wooden spoon until combined.
6. Bake for 17-20 minutes.
Title: Paulette's Whippy Frosting
Ingredients:
- 1 milk
- 1/2 flour
- 1 unsalted butter
- 1 white sugar
- 1 vanilla
- 1
Instructions:
1. Beat flour into milk. Heat on stove just until it thickens, remove and let cool.
2. In another bowl mix butter and crisco. (Crisco should be soft but solid) Beat together until light and whippy (fluffy).
3. Mix in the flour paste, mixing again until light and fluffy.
4. Add vanilla.
5. Add sugar one TBSP at a time mixing it in well before adding the next.
6. Do not put in refrigerator.
Title: Just Brownie by Rina Laurence
Ingredients:
- 8 dark cooking chocolate
- 1/2 butter
- 1/2 caster sugar
- 2 eggs
- 1/2 all-purpose flour
Instructions:
1. Double boil chocolate and butter.
2. Stir in sugar, whisk vigorously until almost dissolved.
3. Whisk in eggs (one at a time) and then whisk in flour.
4. Bake in a preheated oven at 350° for about 20 to25 minutes.
5. Let cool. Best served after being kept in the fridge over night.
Title: Pineapple Upside Down Cake
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 20 pineapple slices
- 12 maraschino cherries
- 18 1/4 instant vanilla pudding
- 3 eggs
- 4 water
- 1/2
Instructions:
1. Preheat oven to 375°.
2. To prepare TOPPING:
3. Melt butter on low eat in 12-inch cast iron skillet with oven-proof handle.
4. Remove from heat. Stir in brown sugar.
5. Spread to cover bottom of skillet.
6. Arrange well drained pineapple slices, maraschino cherries in skillet; set aside.
7. To prepare CAKE:
8. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Drain pineapple juice in 1 cup mixing cup and fill with enough water to equal one cup of liquid.
9. Beat at medium speed with electric mixer for 2 minutes.
10. Pour batter evenly over fruit in skillet.
11. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
12. Cut into wedges.
Title: Creamsicle Glaze
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 1/2 powdered sugar
- 1 vanilla
- 2
- 1
Instructions:
1. melt butter and soften cream cheese simultaneously in a medium mixing bowl in the microwave (about 30 seconds).
2. add vanilla, butter extract, and orange juice.
3. gradually whisk in powder sugar.
4. use immediately.
Title: Strawberry S'mores
Ingredients:
- 4 graham crackers
- 4 marshmallows
- 2 strawberry slices
- 8
Instructions:
1. Break graham crackers crosswise into squares.
2. Roast marshmallows until lightly brown and melted inside.
3. Spread strawberry jam onto 4 graham cracker squares.
4. Top with marshmallow.
5. Top with strawberry slices.
6. Top with remaining graham cracker squares and press lightly.
7. Serve warm.
Title: Far Breton(French Prune Cake)
Ingredients:
- 1 3/4 flour
- 4 eggs
- 3/4 sugar
- 1 vanilla extract
- 3 milk
- 2 butter
- 10 prunes
- powdered sugar
Instructions:
1. Preheat oven to 400 degrees.
2. In a food processor or mixer, blend together the flour and eggs until smooth. Mix in the sugar and vanilla and blend well. Slowly add the milk and mix well to make a smooth batter. Let the batter sit for 30 minutes to an hour. Cover prunes with hot water and let sit for 10 to 15 minutes.
3. Melt the butter in the bottom of a two quart or so baking dish in oven. Tip the pan and swirl the butter so that it coats evenly the bottom and sides. Pour the batter into the pan and add the floured prunes (the flour should help to keep the fruit from sinking to the bottom.
4. Bake for 30 minutes at 400°F Turn the oven off and leave the cake in the oven for 30 more minutes.
5. Serve warm and sprinkled with powder sugar.
6. VARIATIONS.
7. Use a mix of raisins and prunes for the fruit.
8. Soak the fruit in hot weak tea for a couple of hours. This is especially recommended if you are using drier prunes. The ones we get from Agen are so moist and plump, I don't bother with this, but it is frequently seen in French recipes.
9. Soak the fruit in brandy for a couple of hours. I haven't tried this, but I'm sure it adds an extra something especially if you like alcohol tastes in your desserts.
Title: Frosted Chocolate Chip Brownies
Ingredients:
- 1 butter
- 4 sugar
- 2 eggs
- 4 pure vanilla extract
- 2 unbleached all-purpose flour
- 1 1/2 salt
- 1/8 walnuts
- 2 Philadelphia Cream Cheese
- 6 butter
- 3 pure vanilla extract
- 6 powdered sugar
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease with vegetable shortening, the bottom and sides of a 9-inch by 13-inch baking pan. Lightly flour the pan, tapping out any excess flour.
3. Melt the butter and chocolate in the top of a double boiler over simmering water. Cool to room temperature.
4. In a medium mixing bowl, cream the sugar, the beaten eggs, and vanilla. Blend the cooled chocolate mixture into the creamed sugar-egg mixture; set aside.
5. In a small mixing bowl, combine the flour and salt.
6. Add the flour 1/2 cup at a time, to the chocolate mixture, mixing after each flour addition just until incorporated; mix until your arm feels like it's going to fall off.
7. Stir in the walnuts and chocolate chips.
8. Spread the batter into the prepared pan.
9. Bake at 350 degrees for 25 to 30 minutes. Cool completely on a wire rack. Frost with Cream Cheese Frosting.
10. CREAM CHEESE FROSTIN INSTRUCTIONS: In a medium mixing bowl, beat the cream cheese with an electric mixer until soft. Add the butter, mixing until smooth. Stir in the milk and vanilla. Gradually add the powdered sugar. Beat until smooth and spread onto cooled brownies.
11. Yield: Makes approximately 12 brownies, depending on size preference. For 12 brownies, cut into squares 3 inches by 3 1/4 inches.
Title: 5 Minute Chocolate Cake
Ingredients:
- 4 flour
- 4 sugar
- 2 cocoa powder
- 1 egg
- 3 milk
- 3
Instructions:
1. In a standard, microwaveable coffee mug, mix flour, sugar and cocoa.
2. Add egg, milk and oil, mix well.
3. Microwave for 3 minutes on maximum power. (Contents will rise and set).
4. tip contents out of mug onto plate and enjoy!
Title: Potato Chip Cookies
Ingredients:
- 3/4 margarine
- 3/4 sugar
- 1 vanilla
- 1/2 flour
- 1 1/2 walnuts
- 1
- 1/2
Instructions:
1. Preheat oven to 350*. Cream together margarine, sugar, egg yolk and vanilla. Gradually add flour, beating after each addition. Add chips and walnuts. Form into 1" balls. Flatten each ball with a fork. Bake at 350* for 9-12 minutes.
2. Note: Yield is a guess.
Title: Autumn Spice Cake
Ingredients:
- 1/2 butter
- 1 shortening
- 1 dark brown sugar
- 1 granulated sugar
- 4 eggs
- 1 1/2 buttermilk
- 1 vanilla extract
- 2 flour
- 1 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1 1/2 ground nutmeg
- 1/2 ground cloves
- 1/4 ground allspice
- 1/2
Instructions:
1. Preheat oven to 350°F; line two 9-inch cake pans with parchment paper and lightly butter.
2. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light.
3. Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl.
4. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
5. Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting (if desired).
Title: Mahogany Cake
Ingredients:
- 2/3 baking powder
- 1 baking soda
- 1 vanilla extract
- 1 instant coffee granules
- 3 eggs
- 2 butter
- 2/3 all-purpose flour
- 2 granulated sugar
- 1 2/3
Instructions:
1. Heat oven to 350°F
2. Lightly coat a 9”x13” baking pan with non-stick cooking spray.
3. Put 1 2/3c water, cocoa and coffee in a small saucepan. Bring just to a boil, stirring with a whisk until well-blended. Let cool.
4. Beat butter, baking powder, baking soda, sugar and vanilla in a large bowl with a mixer on high speed until well-blended.
5. Add eggs; beat until fluffy.
6. On low speed, beat in cocoa mixture, then the flour until just blended.
7. Pour into pan. Bake 30 minutes or until a toothpick inserted near the center comes out clean.
8. Remove to a wire rack; cool completely.
Title: Chocolate Pie
Ingredients:
- 4 milk
- 1/4 cornstarch
- 1/4 white sugar
- 1 salt
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Scald milk.
2. Beat egg and add sugar, cocoa, cornstarch and salt Add cooled milk and cook over medium heat stirring constantly until thick Add vanilla and pour into a baked pie shell.
Title: Easy Chocolate Mousse
Ingredients:
- 2 -3 stevia
- 16 sugar
- 1/4 vanilla
- 1/4
- 1
Instructions:
1. Melt chocolate (we use Ghirardelli 100% Cacao) in a double broiler.
2. Beat whipping cream, stevia and sugar until soft peaks form.
3. Add 1/2 of the chocolate to the whipping cream, mix well.
4. Add remaining chocolate, mix well. Chill and Enjoy.
Title: Raspberries With Knepp
Ingredients:
- 2 raspberries
- 3/4 sugar
- 2 water
- 3 cornstarch
- 1 flour
- 5 baking powder
- 1 sugar
- 1/4 salt
- 1 milk
Instructions:
1. Bring first three ingredients to a boil.
2. Mix cornstarch with enough water to make a smooth sauce and then stir into the hot raspberry mixture.
3. Bring back to a boil.
4. Mix together the knepp ingredients.
5. Drop the dough by spoonfuls into the boiling raspberry mixture.
6. Cover with a tight-fitting lid and let simmer for 20-minutes.
7. Do not uncover during the simmering period.
8. May be served with heavy cream or ice cream.
Title: Apple Brandy Gingerbread Snack Cake
Ingredients:
- 1/4 unsalted butter
- 2 cooking apples
- 1 sugar
- 1/4 apple cider
- 2 1/4 all-purpose flour
- 1 ground ginger
- 1 baking powder
- 1 ground cinnamon
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/2 salt
- 3/4 canola oil
- 3/4 molasses
- 3/4 boiling water
- 2 eggs
Instructions:
1. Line a 9x13" baking pan with foil, leaving extra long ends of foil extending over the short sides of the pans (to use handles for removing the cake later on).
2. Spray the foil all over with nonstick cooking spray.
3. In a large, nonsick skillet, melt butter on medium-high heat.
4. Add apple slices and saute until almost tender, about 8 minutes, stirring often.
5. Add 1/4 cup of the sugar to the pan and stir; saute another 4 minutes or until apples are glazed.
6. Remove pan from heat and set onto a hot pad.
7. Carefully pour in the brandy.
8. Return pan to the heat and cook about 2 minutes or until the liquid has almost evaporated.
9. Spread apples evenly in prepared pan.
10. Preheat oven to 350 degrees F.
11. In a large bowl, using a mixer on low, beat remaining 3/4 cup sugar, the flour, all the spices (ginger, cinnamon, nutmeg, cloves), the baking powder, baking soda, and salt to blend.
12. Add remaining ingredients (oil,molasses,boiling water, eggs) and beat on medium speed 3 minutes or until smooth.
13. Pour this batter over the apples, spreading the batter with a rubber spatula to cover evenly.
14. Bake 40 minutes or until a toothpick tests clean.
15. Cool in the pan for 30 minutes or until just slightly warm (If you don't let it cool it will fall apart).
16. Invert pan onto a cutting board and carefully pull off foil using the extra handles of foil.
17. Cut into 12 squares and serve warm or chilled.
Title: Andrea's Pecan Divines
Ingredients:
- 2 butter
- 3 white sugar
- 1 1/2 brown sugar
- 4 vanilla
- 4 baking soda
- 2 salt
- 4 eggs
- 5 flour
- 3 chocolate chips
- 4 pecans
Instructions:
1. Preheat oven to 350 degrees F., rack in the middle position.
2. Melt the butter. (Nuke it for 3 minutes on high in a microwave-safe container, or melt it in a pan on the stove.) Mix in the white sugar and the brown sugar. Add the vanilla, the baking soda, salt and mix. Add the eggs abd stir it all up. Add half the flour, the chocolate chips, and the chopped pecans. Stir well to incorporate, Add the rest of the flour and mix throughly.
3. Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 10-12 minutes or until nicely browned.
4. Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.