xiaoxl/recipe_data huggingface dataset:
Cranberry Pumpkin Banana Bread
Category: bread
By Jenny

Good way to use up some of your left over pumpkin and cranberries from the holidays!

Ingredients:
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon butter, softened
1 cup packed brown sugar
1 cup solid pack pumpkin puree
½ cup whole cranberry sauce
1  egg
1  banana, mashed

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl. Beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. Gradually stir in the flour mixture, mixing until just combined. Pour batter into a 9x5-inch loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9x5-inch loaf

Calories: 175.2
Fat: 1.7 g
Saturated fat: 0.8 g
Carbohydrates: 38.5 g
Sugars: 24.2 g
Dietary fiber: 1.5 g
Protein: 2.5 g
Cholesterol: 18 mg
Sodium: 395.7 mg
Okinawa Stir-Fried Dry Gluten and Vegetables (Fu Chanpuru)


Ingredients:
gluten, eggs, carrot, green onion, bean sprouts, salt, pepper, bonito flakes, pickled ginger

Directions:
Slice the fu along its width with about a centimeter thick.
In a large bowl, whisk 4 eggs then add 2 tablespoons of dashi stock and 1/4 teaspoon of salt. Continue whisking until well combined.
Add the fu in the bowl then wait until the fu absorbs the liquid and becomes soft. This takes about 20-30 minutes. Occasionally, mix the fu so that it will absorb the egg mixture evenly.
While waiting for the fu to absorb the egg mixture, you can prepare the vegetables. Start by cutting the garlic chives into about 5-centimeter pieces.
Slice the green onion and carrot thinly diagonally then wash and drain the bean sprouts.
Heat a pan using medium high heat then add a tablespoon of sesame oil.
Add the fu in the pan then fry. Make sure that the fu doesn’t overlap so that it will be cooked evenly. Turn over the fu pieces once the other side has browned.
Once the egg is cooked and the fu has turned brown, increase the heat to medium-high. Sprinkle with quarter teaspoon of salt and quarter teaspoon of pepper. Add the carrot and green onions then stir-fry for 1-2 minutes.
Next, add the garlic chives and bean sprouts then continue stir-frying for another minute or until the bean sprouts are cooked.
Remove from heat then put on a serving plate. Garnish with katsuoboshi and red pickled ginger before serving.
Mini Lemon Donut Muffins With Lemon Curd or Preserves


Ingredients:
all-purpose flour, baking powder, salt, granulated sugar, egg, pure vanilla extract, lemon zest, buttermilk, butter, sugar

Directions:
Preheat oven to 350°F Lightly grease a mini muffin tin with cooking spray or vegetable oil.
In a small bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together sugar and egg until light in color. Beat in vegetable oil, vanilla extract and lemon zest. Gradually add in flour mixture in two or three additions, alternating with additions of buttermilk.
Divide batter evenly into prepared mini muffin cups, filling each about 3/4 full (approx 1 tbsp batter].
Bake for 9-11 minutes, until a tester inserted into the center comes out clean.
Place melted butter in a small bowl. Place sugar for rolling in a small bowl or deep-sided plate.
Remove donuts from pan, dip the tops in melted butter and roll in sugar. Place on a cooling rack to allow sugar to set.
When donuts are cooled, fit a pastry bag or ziploc bag with small round pastry tip. Place lemon curd into pastry bag. Poke a small hole in the side of each donut with the pastry tip and pipe a small amount of curd into the center of each donut (approx 1 tsp].
Littlemafia's Hot Wine


Ingredients:
wine, sugar, cinnamon stick, cloves

Directions:
Pour the wine into a cover pot and add the sugar,cinnamon and cloves., When is starts to boil turn off the heat., Remove the cinnamon and cloves and serve hot,.
Port Cherry Topping for Cheesecake


Ingredients:
sweet red wine, sugar, cherries, fresh lemon juice, cornstarch, water, vanilla extract

Directions:
Combine port, 1/2 cup sugar, cherries, and vanilla in a large saucepan; bring to a boil.
Cook 5 minutes or until cherries are thawed and mixture is syrupy.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended.
Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny.
Remove from heat; cool to room temperature.
Cover and chill.
Serve over cheesecake.
Orange Cranberry Cookies


Ingredients:
canola oil, buttermilk, honey, egg, buckwheat flour, cinnamon, dried cranberries

Directions:
"Pre heat oven to 350 Mix all ingredients together well and put on greased cookie sheet. Bake at 350 for 13 mins and take out let cool about 1 minute."
Buffalo or Barbeque Chicken and Rice Wraps
Category: trusted-brands-recipes-and-tips
By Uncle Ben's

Pre-cooked shredded chicken and Uncle Ben's® Ready Rice® Whole Grain Brown combine with basic pantry ingredients that most of us have on hand to create a super quick, easy, and healthy kid-friendly wrap that even the pickiest of eaters will love.

Ingredients:
1 cup UNCLE BEN'S® Ready Rice® Whole Grain Brown
1 cup shredded cooked chicken breast
¼ cup Buffalo-style hot pepper sauce (such as Frank's® Red Hot®)
½ cup shredded Cheddar cheese
½ cup shredded lettuce
4 (8 inch) whole-wheat tortillas
1 cup baby carrots
1 cup celery sticks
1 cup reduced fat ranch dressing, divided

Directions:
Cook rice according to package directions. Combine shredded chicken and buffalo sauce in a bowl. Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds. Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce. Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.) Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 wraps

Calories: 402
Fat: 10.8 g
Saturated fat: 4.8 g
Carbohydrates: 62.6 g
Sugars: 6.7 g
Dietary fiber: 4.9 g
Protein: 20.1 g
Cholesterol: 45 mg
Sodium: 1474.9 mg
Quick & Cheesy Coffee Cake


Ingredients:
Philadelphia Cream Cheese, sugar, sugar, flour, egg, cinnamon

Directions:
Combine cream cheese, 1/2 cup sugar, flour, and egg until smooth.
Separate dough into 10 biscuits.
Place in ungreased 8" or 9" round cake pan.
Press biscuits over bottom and up sides of pan to form crust.
Pour cream cheese mixture over crust.
Combine remaining 1-1/2 tsps sugar and cinnamon.
Sprinkle over top.
Bake at 350 for 25-30 minutes or until filling is set and crust is deep golden brown.
Cool 20 minutes.
Serve warm or cool.
Rice Pilaf With Pine Nuts


Ingredients:
olive oil, onion, long-grain rice, chicken broth, pine nuts

Directions:
Heat oil in small saucepan over medium-high heat.  Saute onion until soft, about 5 minutes.
Stir in uncooked rice.
Add broth and bring to a boil.
Reduce heat to low and cover.  Simmer until rice is done, about 20 minutes.
Fluff rice with fork and add pine nuts.
Season with salt and pepper.
Coffee Cake in a Cup


Ingredients:
butter, sugar, egg, sour cream, vanilla, flour, baking powder, butter, flour, brown sugar, cinnamon

Directions:
Grab a mug from the cabinet (microwave safe].
Put tablespoon of butter in and soften for 10-15 seconds in the microwave.
Stir in sugar until fluffy.
Add the egg (You will want to only use abouthalf of it for a good consistency, but use as much as you need to].
Add sour cream.
Stir in vanilla.
Add flour and baking powder.
Stir.
In a seperate bowl, mix 1 tablespoon of butter, 2 tablespoons of flour, brown sugar, and cinammon.
Smash it together with your fingers for a few seconds (until firm].
Put the crumb topping mixture into the cake mixture.
Microwave for 1 minute on high. Then microwave it for ten more seconds.
Enjoy!
Cola French Onion Soup


Ingredients:
butter, margarine, onions, beef broth, salt, vinegar, pepper, crouton, swiss cheese, parmesan cheese

Directions:
In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown.
Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. If the beef taste is not quite there you might want to add some beef boulon to this. Cover and simmer 20 to 25 minutes.
In deep bowls add croutons, ladle soup and top with swiss cheese and sprinkel on Parmesan cheese.
Microwave for 25 seconds to melt cheese.
Makes 4 servings or about 6 cups.
Chewy Jujube Cookies


Ingredients:
unsalted butter, eggs

Directions:
Preheat oven to 350F (175C]. Line two baking trays with parchment paper; set aside.
In a medium bowl thoroughly combine cake mix, eggs and butter until smooth. Portion into 1 tbsp (15 mL] sized balls and set 4-5 cm apart on prepared baking trays.
Bake 6-7 minutes. Remove trays from the oven. Decorate using jujubes (cut side down] or mint buds, pressing firmly into the cookies to ensure they stick. Return to the oven for 3-5 minutes longer or until just starting to brown around the edges. Cool completely on the tray before serving.
Cut the jujubes in half using a pair of scissors or small knife.
More cookie recipes are available at www.walmart.ca/recipecentre.
Pressure Cooker Mexican Beef Rice
Category: main-dish
By Cori S.

Boston lettuce is optional for serving as lettuce wraps.

Ingredients:
1 tablespoon olive oil
1 pound lean ground beef
1 cup diced red onion
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
2 cups water
2 cups chunky salsa
1 cup long-grain white rice, rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked corn kernels
2 tablespoons chopped fresh cilantro
1 cup shredded Cheddar cheese

Directions:
Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.

Prep time: 15 mins
Cook time: 26 mins
Total time: 46 mins
Yields: 8 servings

Calories: 358.3
Fat: 14 g
Saturated fat: 6.1 g
Carbohydrates: 37.6 g
Sugars: 3.6 g
Dietary fiber: 5.9 g
Protein: 21.3 g
Cholesterol: 54.3 mg
Sodium: 929.2 mg
Instant Pot® Honey-Mustard Salmon from Frozen
Category: main-dish
By Diana Moutsopoulos

Frozen salmon fillets are so economical, but I often forget to defrost them! This recipe calls for adding frozen salmon fillets directly to your Instant Pot® for a perfectly cooked fillet in mere minutes. I finish the salmon under the broiler for just 2 minutes with a honey-mustard glaze on top. Delicious!

Ingredients:
2 (6 ounce) fillets frozen salmon fillets
salt and ground black pepper to taste
1 cup water, or as needed
1 tablespoon honey
1 tablespoon whole-grain mustard
2 teaspoons olive oil

Directions:
Season frozen salmon fillets with salt and pepper. Place a trivet inside a multi-functional pressure cooker (such as Instant Pot®) and pour in 1 cup of water, ensuring the water does not cover the trivet. Place fillets skin-side down on the trivet in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions immediately after cooking time is over, about 5 minutes. Meanwhile, mix together honey, mustard, and olive oil in a small bowl. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with parchment paper. Unlock and remove the Instant Pot® lid. Carefully transfer cooked fillets onto the prepared baking sheet, skin-side down. Spread 1/2 of the honey-mustard glaze over each fillet. Broil salmon fillets for 2 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 388.8
Fat: 23 g
Saturated fat: 4.3 g
Carbohydrates: 10.1 g
Sugars: 8.6 g
Protein: 33.5 g
Cholesterol: 99.1 mg
Sodium: 269.6 mg
Spicy Cornbread Mini-Muffins
Category: bread
By AnniecatMT

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick,  do not seed the jalapenos and add an extra one.

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon garlic powder
1 ½ cups finely shredded Cheddar cheese
1 cup milk
2  eggs
¼ cup vegetable oil
3  canned jalapeno peppers - stems and seeds removed and peppers finely diced
¼ teaspoon vanilla extract
1 tablespoon butter, melted - divided
3 tablespoons yellow cornmeal, or as needed - divided

Directions:
Preheat oven to 425 degrees F (220 degrees C). Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated. Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy. Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full. Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 3 dozen mini muffins

Calories: 78.5
Fat: 3.9 g
Saturated fat: 1.6 g
Carbohydrates: 8.3 g
Sugars: 1.9 g
Dietary fiber: 0.3 g
Protein: 2.5 g
Cholesterol: 16.7 mg
Sodium: 155.7 mg
Arugula Pineapple Salad


Ingredients:
arugula, fresh pineapple, red onion, pine nuts, parmesan cheese, Dijon mustard, extra virgin olive oil, water

Directions:
Whisk together dressing ingredients, adding olive oil slowly while you whisk, until it emulsifies.Add water to thin dressing if it seems thick.
Peel and core pineapple, then slice extremely thin using a mandolin or food processor fitted with a slicing blade.
Place arugula on plates, and top with thinly sliced pineapple and sliced red onion.
Sprinkle with toasted pine nuts and shaved cheese.
Season lightly with salt and pepper, then drizzle with dressing.
Yorkshire Beef Pie


Ingredients:
ground beef, onion, water, Worcestershire sauce, butter, milk, eggs, flour

Directions:
In a large skillet, cook beef and onion until beef is browned; drain.
Add vegetables and 1/4 cup gravy.
Stir water and Worcestershire sauce into remaining gravy; set aside.
In a 10-inch pie plate, place butter and put into a 425°F oven.
In a small bowl combine milk and eggs, add flour salt and pepper; beat until smooth.
When butter is melted remove from the oven add the egg mixture into the hot dish.
Spoon meat mixture evenly over bottom, keeping 1 inch from the edge.
Return to oven and bake for 25-30 minutes or until browned and puffed.
Heat gravy and pass with the pie.
Carrots With Cognac


Ingredients:
walnut oil, cognac, honey, cinnamon

Directions:
Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving:  2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts:  Calories 68;  Calories from Fat 22;  Total Fat 2g;  Saturated Fat 0g;  Cholesterol 0mg;  Sodium 48mg;  Carbohydrates 9g;  Dietary Fiber 2g;  Sugars 5g;  Protein 1g.
Budget Swiss-Style Steak


Ingredients:
flour, seasoning salt, black pepper, celery seed, ponzu sauce, water, onion, green pepper, ketchup, beef broth

Directions:
Combine flour, seasoned salt, pepper and celery seed in a shallow baking dish and set aside.
To a large heavy, lidded skillet add 3 T of the oil and bring to medium-high heat.
While waiting for the oil to heat up, in another shallow pan, whisk together the Ponzu Lime Citrus Dressing and the water.
Dip (NOT SOAK] each piece of round steak in the water mixture, then dredge in the flour mixture, and place carefully in the hot oil (don't crowd the skillet].
Cook for 2-3 minutes then turn, cooking for 2-3 minutes on the other side (they will not be completely done].
In a medium bowl, whisk together the soup, ketchup, Pepsi and broth until well combined, then set aside.
Remove steak pieces and place on paper toweling on a platter, until all pieces are partially cooked.
Add the onions and bell peppers to the hot skillet, adding the last T of oil, if needed.
Saute for about 2 minutes, the add the ketchup/soup mixture to the skillet.
Stir lightly, then gently slide the steaks back in the pan, taking care to dunk them under the sauce.
Cover and simmer on medium-low heat for 30 minutes.
Serve over hot rice.
Traditional Stuffed Bell Peppers


Ingredients:
bell peppers, cooked rice, ground beef, onion, minced garlic clove, ground cloves, chili powder, salt, pepper, diced tomatoes

Directions:
Cut tops off peppers.  With sharp knife, remove white membrane inside peppers.  Wash and pat dry.
Arrange peppers in baking pan.  If one is uneven, slice a bit off the bottom to allow it to stand freely.
Brown ground beef with onions and garlic.
Add seasonings, tomatoes, and rice.  Blend well.  If too soupy, cook until some juice is cooked off.
Stuff peppers.
Bake 350 for 45 minutes.
Lazy Daisy Cake


Ingredients:
eggs, sugar, vanilla extract, all-purpose flour, baking powder, salt, milk, butter, brown sugar, butter, half-and-half cream, flaked coconut

Directions:
In a large mixing bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes.
Combine the flour, baking powder and salt; add to egg mixture and beat just until combined.
In a saucepan, bring milk and butter to a boil, stirring constantly.
Add to batter and beat until combined.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Combine frosting ingredients; spread over warm cake.
Broil 4 in.from heat until lightly browned, about 3-4 minutes.
Yield: 16-20 servings.
Orichette Pasta With Butternut Squash, Sage & Italian Sausag


Ingredients:
olive oil, garlic, crushed red pepper flakes, dry white wine, chicken broth, fresh sage, parmesan cheese, parmigiano-reggiano cheese, fresh ground pepper, salt

Directions:
Boil water (salted] for pasta.
Heat large skillet over med-high heat. Add olive oil; swirl to coat pan.
Add squash and cook 5-6 minutes until browned and caramelized, tossing until all sides are browned. Transfer to bowl. *This can be done ahead of time.
Add sausage to pan and cook until well browned. Drain. Return sausage to pan.
Stir in garlic and crushed red pepper, if using,  and cook 1 minute.
Add white wine and simmer, uncovered, 1-2 minutes stirring constantly and scraping pan to loosen any brown bits. *This can be done ahead of time.
As a time saver: At this point you can set the squash and sausage aside.
Return squash to pan; add chicken broth and sage. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, about 10-12 minutes.
Add pasta to the boiling water for pasta. Cook pasta according to package directions. When al dente, drain well.
Add pasta to squash & sausage mixture, then cook and stir for 2 minutes.
Add paremesan, pepper , season to taste with salt. Serve.
Heavenly Hearty and Healthy Soup


Ingredients:
ground turkey, celery, carrot, tomato juice, French style green beans, fresh mushrooms, chopped tomato, Worcestershire sauce, dried basil, dried oregano, garlic powder, sugar, pepper, bay leaf

Directions:
In a large skillet, cook the turkey, celery, and carrots until turkey is done; drain. Add to a 3-1/2- to 4-quart electric crockery cooker.
Stir in tomato juice, green beans, mushrooms, tomato, dried minced onion, Worcestershire sauce, basil, oregano, garlic powder, sugar, pepper, and bay leaf. Cover and cook on low-heat setting for 6 hours. Remove and discard bay leaf.
Remove and discard bay leaf. Makes 4 to 6 servings.
Jalisco Pork


Ingredients:
paprika, chili powder, red wine vinegar, garlic, ground cumin, dried oregano, salt, olive oil, lime wedges, tortilla, salsa

Directions:
Pound pork evenly to 1/4-inch thickness (between plastic wrap is good].
Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
Rest meat for at least one hour, refrigerated.
Cut pork into 3-4 serving pieces.
Pan-fry meat in the oil on both sides, until cooked to your liking.
Drain meat and season with additional salt (if desired] and lime.
Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired].
Cucumber Dill Deviled Eggs


Ingredients:
hard-boiled eggs, cucumber, onions, dried dill, dill pickle, mayonnaise

Directions:
Hard boil eggs.
Cut length wise.
Remove cooked yokes to separate bowl (set aside sliced egg white for use later].
De-seed, grate, and squeeze any remaining liquid from cucumbers & add to yokes.
Add onion, dill, pickle, & mayo to yokes.
Mix/Mash together until you have a creamy mixture.
Take spoonfuls of the mixture and add to the centers of the egg whites where the yokes used to be.
Pecan Balls


Ingredients:
pecans, butter, vanilla essence, sugar, flour

Directions:
Beat butter, sugar, vanilla together until light and fluffy.
Add flour, mix to a stiff paste.
Add processed pecans.
Roll into 30 small balls.
bake at 180 degrees C (350 F] for 10 minutes.
Dust cooled balls with icing sugar.
Easy Peasy Healthy Fruit Cake


Ingredients:
mangoes, eggs, water, potato flour, xanthan gum, gluten free baking powder, baking soda, sea salt

Directions:
Preheat an oven to 160 C / 320°F.
Put fruit, water and contents of the whole tin of mangoes (including the natural juice] into a saucepan.
Bring to the boil and simmer just for a minute.
Sieve the flours, baking powder, baking soda, xanthan and salt together.
Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
Place in a greased round tin lined with baking paper.
Bake for about 45 minutes to an hour until a skewer comes out clean.
Cinnamon Snowballs


Ingredients:
butter, confectioners' sugar, flour, salt, cinnamon, nutmeg, oats, vanilla, walnuts

Directions:
Heat oven to 300º., Beat butter until creamy., Sift together 3/4 cup confectioner's sugar, flour, salt, cinnamon and nutmeg., Gradually add to butter.  Blend well., Stir in oats.  Blend in vanilla and nuts., Mix well about 5 minutes., Shape to form small balls., Place on ungreased cookie sheets.  Bake 25 minutes.  Remove from sheets., While hot sprinkle with 1/2 remaining sugar.  Cool and sprinkle again.