Pulished on July 31, 2008 • Written by Cookies News
Cupcakes and Cookies by T 7933 North Mesa Ave., Suite I El Paso, Texas 915-760-5220 CakesbyT at elp.rr.com Tuesday-Saturday 10 am - 5 pm To a Ligorio knows what a delectable dessert a little cupcake can be.
Pulished on • Written by RecipeFeed.com
1 1/2 c All-purpose flour 1 1/2 c Packed brown sugar, divided 1/2 c Butter, softened 1 c Pecan halves 2/3 c Butter 1 c Milk chocolate pieces Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2-3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13×9″ baking pan. Sprinkle pecans evenly over crumb mixture. Combine 2/3 cup butter and remaining 1/2 brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly. Cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust. Bake in 350′F. oven 18-20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2-3 minutes to sllow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars. Makes 48 bars. |
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Permalink: Pecan Turtle Bars
Tags: Cookies Cooking Food Cookies Recipe Cookies Recipes Cookies Recipies
Pulished on • Written by RecipeFeed.com
1 c Butter or margarine 2 c C and H Powdered Sugar – unsifted 1 Egg 1/2 ts Vanilla 2 c All-purpose flour 1/8 ts Salt 1/2 ts Nutmeg 1 Egg yolk 1 tb Water Pecan halves Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, salt and nutmeg. Add to creamed mixture. Mix well. Shape into small balls. Place on greased cookie sheet. Mix egg yolk and water. Brush each cookie with egg mixture. Lightly press pecan half on top of cookie. Bake in 350-degree oven 12 to 15 minutes. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias |
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Permalink: Pecan Tea Cookies
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Pulished on • Written by RecipeFeed.com
1/4 c Oil, natural 1/2 c Maple syrup; or other liquid -sweetener 1/4 c Brown date sugar;barley malt -powder or other natural -powdered or granulated -sweetener 3/4 c Flour, whole wheat; or kamut -spelt or millet flour 1/2 c Flour, unbleached white; or Tapioca flour 3/4 c Pecans; chopped up to 1 cup 1/2 c Raisins;currants or chopped -dates 1 ts Anise seeds 1/2 ts Cinnamon; up to 1 tsp 1/8 ts Sea salt ———————————-OPTIONAL———————————- Dashes of nutmeg,ginger & Cloves 1/4 c Coconut,unsweetened;shredded -up to 1/2 cup Preheat the oven to 400F. Mix the oil and sweeteners together well. In a separate bowl, mix the remaining ingredients, then slowly stir them into the liquid mixture. For each cookie, drop 1-2 Tbsp of the dough onto lightly oiled cookie sheets, about 2″-3″ apart. Bake for 9-12 minutes, until lightly browned but still soft. Cool on wire racks. The cookies will get crispy as they cool. MAKES 1- 1 1/2 DOZEN SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan |
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Permalink: Pecan Spice Cookies
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Pulished on • Written by Cookies News
The Sarpy County Fair is a special place for the Martindale family of Gretna. Pennie met her husband, Todd, at the county fair site in Springfield at the age of 17.
Pulished on • Written by Cookies News
A few days ago, I learned of the passing of Berta Alves, a sweet lady who lived in the south end of Sacramento.
Pulished on July 30, 2008 • Written by RecipeFeed.com
3 c Flour 1/2 c Sugar 1 c Butter (2 sticks) 1/2 ts Salt 4 Eggs 1 1/2 c Light corn syrup 1 1/2 c Sugar 3 tb Butter, melted 1 1/2 ts Vanilla 2 1/2 c Pecans, chopped CRUST: Beat Flour, 1 cup butter, 1/2 cup sugar and salt until mixture resembles crumbs. Heavily grease bottom and sides of 15″x10″ baking pan at least 1-1/2″ deep. Press mixture firmly into pan and bake at 350 degrees for 20 minutes. FILLING: Blend eggs, corn syrup, 1-1/2 cups sugar, 3 tablespoons butter and vanilla. Stir in chopped pecans. Spread over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool, cut into bars. |
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Permalink: Pecan Pie Bars
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1 c Rolled oats; 1/2 c All-bran, Bran Buds, Fiber One or 100% Bran 1/4 c Pecans; 1/2 c Margarine; (1 stick) 1/2 c Sugar; 1/2 c Brown Sugar; 1/4 c Egg; whites 1 ts Vanilla 3 ts Water 1 c All-purpose flour 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside. Cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by 1 1/2 tablespoonfuls onto a cookie sheet that have been sprayed with pam spray or lined with aluminum foil. Bake at 375 for about 12 minutes; then remove cookies to a wire rack and cool to room temperature. Food exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 127, FAT: 6g, CHO: 17g, Na: 139mg, PRO: 2g, Cholesterol: 0 Source: Derrests for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O’Brion and her Meal-Master |
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Permalink: Pecan Oatmeal Cookies
Tags: Cookies Cooking Food Cookies Recipe Cookies Recipes Cookies Recipies
Pulished on • Written by RecipeFeed.com
1/4 lb Unsalted butter; softened 1 c Dark brown sugar (packed) 1 Egg 1 ts Vanilla extract 2 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c Chopped pecans In a medium bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking soda and salt and sift into the butter mixture. Blend thoroughly. Stir in the pecans. Shape the dough into a roll 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate overnight or for up to 1 week. Preheat the oven to 350 degrees F. Using a sharp thin knife, cut the dough into 1/4-inch slices and place on ungreased cookie sheets. Bake in the center of the oven for about 15 minutes, or until lightly browned and set. Transfer to wire racks to cool. Makes 48 cookies * Recipe by Joanna Pruess * Great Desserts, compiled and edited by Mardee Haidin Regan * Typed for you by Karen Mintzias |
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Permalink: Pecan Icebox Cookies
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Pulished on • Written by Cookies News
The ice cream sandwich might not be included on many lists of sophisticated foods, unless it were given a touch of class with madeleines, the shell-shaped French cookie treat.
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