Ingredients
1/2 c. butter
2 Tbsp. sugar
1 tsp. vanilla
1 c. chopped nuts
1 c. cake flour
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream butter until soft. Blend in sugar and butter until soft. Blend until sugar and butter are creamy. Add vanilla. Stir in flour and pecans. Roll dough into small balls and place on a well-greased cookie sheet. Bake in a 300° oven for 45 minutes. Roll puffs in powdered sugar while hot.