I can't remember where I found this recipe originally. I saw it somewhere, wrote it down, and kind of forgot about it. I ran across it, and decided to make it. Boy, is it easy and really great tasting.
Ingredients:
1 (7oz) container homestyle fluffy white frosting mix
1/2 cup boiling water
1/3 cup light corn syrup
2 tsp vanilla
1 (16 oz) box powdered sugar
1 1/2 cup chopped pecans & toasted pecan halves
Directions:
1. Place frosting, boiling water corn syrup, and vanilla in a mixing bowl. Beat at low speed until mixed. Then beat mixture until stiff peaks form (4-5 minutes).
2. Gradually add powdered sugar, beating at low until all combined.
3. Stir in chopped pecans.
4. Drop by rounded tablespoons onto wax paper lined cookie sheets. Top each with one pecan half .
5. Lelt stand until firm on the bottom (about 8 hours).
6. Store in airtight container in layers of waxed paper.
MRT2
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Showing posts with label Pecan. Show all posts
Showing posts with label Pecan. Show all posts
Adult Party Balls
I have posted my favorite recipe for Rum Balls before. I love them, Well, I have tried 3 new variations I found. They are Maragita, Bourbon, and Mexican Coffee. They are all really good and an assortment at party would be very impressive. An assortment to give as gifts would go over well, too.
Margarita (4 doz) Ingredients:
1 (12 oz) box vanilla wafers, crushed into crumbs
1/2 pound ground blanched almonds
4 (1 oz ea) squares white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tbl lime juice
2 tbl light corn syrup
granulated sugar
Directions:
1. Mix crushed wafers and almonds in medium bowl. Set aside.
2. Melt the white chocolate according to package directions.
3. In a blender, process tequila, marmalade, lime juice, and corn syrup until smooth.
4. Add liquid ingredients & melted chocolate to to crumb mixture. Shape into 1" balls & coat with granulated sugar. Place in tin to store in refrigerator. When serving, reroll in granulated sugar.
Kentucky Bourbon Balls (5 doz) Ingredients:
1 box (9 oz) chocolate wafes, crushed into fine crumbs
1/2 pound finely chopped pecans
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup light corn syrup
1/3 cup bourbon
chocolate sprinkles
Directions:
Mix all ingredients and shape into 3/4 " balls, then roll in sprinkles. Store in fridge,
Mexican Coffee Balls (5 doz) ingredients:
1 box (9 oz) chocolate wafers crushed into fine crumbs
1/2 pound ground blanched almonds
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 tbl instant coffee
1/2 cup coffee liqueur
1/2 cup light corn syrup
cinnamon & sugar mixture
Directions:
1. Mix together the wafer crumbs, almonds, cocoa, and sugar.
2. Dissolve the instant coffee granuales in the coffee liqueur, then stir into the crumb mixture, along with the corn syrup.
3.Shape into 3/4" balls, then roll in the cinnamon sugar. Store in fridge, and when ready to serve, reroll in the cinnamon/sugar mixture.
**Remember, since you are not cooking the alchohol, the longer they are stored, the stronger they become. Also REMEMBER-NOT FOR KIDS !!! Enjoy!
Margarita (4 doz) Ingredients:
1 (12 oz) box vanilla wafers, crushed into crumbs
1/2 pound ground blanched almonds
4 (1 oz ea) squares white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tbl lime juice
2 tbl light corn syrup
granulated sugar
Directions:
1. Mix crushed wafers and almonds in medium bowl. Set aside.
2. Melt the white chocolate according to package directions.
3. In a blender, process tequila, marmalade, lime juice, and corn syrup until smooth.
4. Add liquid ingredients & melted chocolate to to crumb mixture. Shape into 1" balls & coat with granulated sugar. Place in tin to store in refrigerator. When serving, reroll in granulated sugar.
Kentucky Bourbon Balls (5 doz) Ingredients:
1 box (9 oz) chocolate wafes, crushed into fine crumbs
1/2 pound finely chopped pecans
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup light corn syrup
1/3 cup bourbon
chocolate sprinkles
Directions:
Mix all ingredients and shape into 3/4 " balls, then roll in sprinkles. Store in fridge,
Mexican Coffee Balls (5 doz) ingredients:
1 box (9 oz) chocolate wafers crushed into fine crumbs
1/2 pound ground blanched almonds
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 tbl instant coffee
1/2 cup coffee liqueur
1/2 cup light corn syrup
cinnamon & sugar mixture
Directions:
1. Mix together the wafer crumbs, almonds, cocoa, and sugar.
2. Dissolve the instant coffee granuales in the coffee liqueur, then stir into the crumb mixture, along with the corn syrup.
3.Shape into 3/4" balls, then roll in the cinnamon sugar. Store in fridge, and when ready to serve, reroll in the cinnamon/sugar mixture.
**Remember, since you are not cooking the alchohol, the longer they are stored, the stronger they become. Also REMEMBER-NOT FOR KIDS !!! Enjoy!
Best Ever Pumpkin Muffins
Pumpkin time is almost here, and what a tasty way to kick it off. I can't remember where this recipe came from, but it is so rich, and full flavored. If you love pumpkin, you will love these, and want to add them to your recipe box.
Ingredients:
3 cups self rising butter
2 cups sugar
2 tsp pumpkin pie spice
4 large eggs
1/2 cup vetetable oil
1 can (15 oz) pumpkin
2 cups chopped dates
1 cup chopped pecans
brown sugar
vegetable spray
Directions:
Preheat oven to 400 degrees, Arrange paper liners in 24 muffin tin cups
1. Stir together the flour, sugar, and pumpkin pie spice. Make a well in center.
2. Stir together eggs, oil, and pumpkin, then add to dry. Stir just until all is moistened.
3. Stir in dates and pecan.
4. Spoon batter into cups, filling 2/3 full, and sprinkle with brown sugar. Bake for 18-20 minutes (do toothpick test).
***makes 24
Ingredients:
3 cups self rising butter
2 cups sugar
2 tsp pumpkin pie spice
4 large eggs
1/2 cup vetetable oil
1 can (15 oz) pumpkin
2 cups chopped dates
1 cup chopped pecans
brown sugar
vegetable spray
Directions:
Preheat oven to 400 degrees, Arrange paper liners in 24 muffin tin cups
1. Stir together the flour, sugar, and pumpkin pie spice. Make a well in center.
2. Stir together eggs, oil, and pumpkin, then add to dry. Stir just until all is moistened.
3. Stir in dates and pecan.
4. Spoon batter into cups, filling 2/3 full, and sprinkle with brown sugar. Bake for 18-20 minutes (do toothpick test).
***makes 24
Pecan Shortbread Cookies
Here's another pecan recipe....always a good thing. These are great dunkers.
Ingredients:
2 cups (4 sticks) butter-softened
1 & 3/4 cups powdered sugar, divided
3 & 1/2 cup flour
1/2 cup cornstarch
1 & 1/2 cup chopped pecans, toasted
Directions:
1. Preheat oven tpo 350 degrees. Lightly coat baking sheets.
2. Beat butter and 1 cup of the powdered sugar with a mixer until light and fluffy. Add the flour and cornstarch, mixing well. Stir in nuts.
3. Roll dough into 1 " balls, and place 2" apart on baking sheets. Flatten balls slightly with the bottom of a glass.
4. Bake 13 minutes, or until centers are set, then cool on baking sheets 5 minutes. Add warm cookies, 1 at a time, to remaining powdered sugar, turning evenly to coat. Cool on wire racks.
***5 dozen
Ingredients:
2 cups (4 sticks) butter-softened
1 & 3/4 cups powdered sugar, divided
3 & 1/2 cup flour
1/2 cup cornstarch
1 & 1/2 cup chopped pecans, toasted
Directions:
1. Preheat oven tpo 350 degrees. Lightly coat baking sheets.
2. Beat butter and 1 cup of the powdered sugar with a mixer until light and fluffy. Add the flour and cornstarch, mixing well. Stir in nuts.
3. Roll dough into 1 " balls, and place 2" apart on baking sheets. Flatten balls slightly with the bottom of a glass.
4. Bake 13 minutes, or until centers are set, then cool on baking sheets 5 minutes. Add warm cookies, 1 at a time, to remaining powdered sugar, turning evenly to coat. Cool on wire racks.
***5 dozen
Pecan Candy
The pecan is my favorite nut and love just about anything that contains them. Everything tastes better with pecans in it. :)
Ingredients:
3 cups coarsley chopped pecans
1 can (14 oz) sweetened condensed milk
1 & 1/2 pounds of vanilla or chocolate candy coating, coarsely chopped
1/4 tsp salt
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees.
2. Spread pecans in a single layer in a shallow baking pan and bake 8 to 10 minutes, or until toasted and fragrant.
3. Line a 15 x 10 jelly roll pan with wax paper. Lightly grease the wax paper.
4. Microwave the candy coating and sweetened condensed milk and salt in a 2 qt, microwaveable safe bowl at high for 3 to 5 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
5. Turn candy out onto cutting board and cut into squares. Store covered at room temperature.
***3 doz
Ingredients:
3 cups coarsley chopped pecans
1 can (14 oz) sweetened condensed milk
1 & 1/2 pounds of vanilla or chocolate candy coating, coarsely chopped
1/4 tsp salt
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees.
2. Spread pecans in a single layer in a shallow baking pan and bake 8 to 10 minutes, or until toasted and fragrant.
3. Line a 15 x 10 jelly roll pan with wax paper. Lightly grease the wax paper.
4. Microwave the candy coating and sweetened condensed milk and salt in a 2 qt, microwaveable safe bowl at high for 3 to 5 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
5. Turn candy out onto cutting board and cut into squares. Store covered at room temperature.
***3 doz
Sweet Potato Pudding
Here is a perfect dessert for this time of year. Make sure to leave room to enjoy this tasty treat.
Ingredients:
1 & 1/2 pound sweet potatoes (about 1 -2 large)
3 eggs, lightly beaten
1 cup half and half
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 tbl butter, melted
1 tbl vanilla
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup flaked coconut
3/4 cup chopped pecans
Directions:
1. Preheat oven to 300 degrees, lightly grease a 2 quart square baking dish.
2. Peel and coarsely shred the sweet potatoes ( about 4 cups). In a large bowl, combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in the sweet potatoes and 1/2 cup of the coconut and pecans (combined). Transfer to dish (if desired at this point, cover and chill up to 2 hours).
3. Bake uncovered 1 hour. Sprinkle with remaining coconut and pecans. Bake uncovered for an additional 30 minutes more, or until a knife inserted near center comes out clean.
4. Cool about 30 minutes on a wire rack before serving...serv warm.
***9 servings
Ingredients:
1 & 1/2 pound sweet potatoes (about 1 -2 large)
3 eggs, lightly beaten
1 cup half and half
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 tbl butter, melted
1 tbl vanilla
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup flaked coconut
3/4 cup chopped pecans
Directions:
1. Preheat oven to 300 degrees, lightly grease a 2 quart square baking dish.
2. Peel and coarsely shred the sweet potatoes ( about 4 cups). In a large bowl, combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in the sweet potatoes and 1/2 cup of the coconut and pecans (combined). Transfer to dish (if desired at this point, cover and chill up to 2 hours).
3. Bake uncovered 1 hour. Sprinkle with remaining coconut and pecans. Bake uncovered for an additional 30 minutes more, or until a knife inserted near center comes out clean.
4. Cool about 30 minutes on a wire rack before serving...serv warm.
***9 servings
Brown Sugar Pecan Coffee Cake
I like anything with pecans, and this is no exception...great as dessert or a Sunday brunch.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chop pecans
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 pan.
2. Stir together the flour and brown sugar in large bowl. Cut 3/4 cup of the butter into the flour
mixture with pastry blender or 2 forks until crumbly.
3. Press 2 & 3/4 cup of the crumb mixture evenly on bottom of prepared pan.
4. Stir together the sour cream, egg, and baking soda, and add to the remaining crumb mixture,
stirring just unitl dry ingredients are moistened.
4. Stir together the granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan, and sprinkle evenly with cinnamon mixture and pecans.
5. Bake 25 to 30 minutes till done (toothpick test).
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chop pecans
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 pan.
2. Stir together the flour and brown sugar in large bowl. Cut 3/4 cup of the butter into the flour
mixture with pastry blender or 2 forks until crumbly.
3. Press 2 & 3/4 cup of the crumb mixture evenly on bottom of prepared pan.
4. Stir together the sour cream, egg, and baking soda, and add to the remaining crumb mixture,
stirring just unitl dry ingredients are moistened.
4. Stir together the granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan, and sprinkle evenly with cinnamon mixture and pecans.
5. Bake 25 to 30 minutes till done (toothpick test).
Brown Sugar Pecan Coffee Cake
Very simple, yet tasty addition to any brunch, or just for a night time cup of coffee.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees, and grease a 13x9 baking pan.
2. Stir together flour and brown sugar in large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 & 3/4 cup of crumb mixture evenly into bottom of prepared pan.
3. Stir together the sour cream, egg and baking soda and add to the remaining crumb mixture, stirring just until dry ingredients are moistened.
4. Stir together the granulated sugar and the cinnamon. Pour sour cream mixture over the crumb crust in pan, then sprinkle evenly with the cinnamon mixture and then with the pecans.
5 Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Ingredients:
2 cups all purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp baking soda
3 tbl granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees, and grease a 13x9 baking pan.
2. Stir together flour and brown sugar in large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 & 3/4 cup of crumb mixture evenly into bottom of prepared pan.
3. Stir together the sour cream, egg and baking soda and add to the remaining crumb mixture, stirring just until dry ingredients are moistened.
4. Stir together the granulated sugar and the cinnamon. Pour sour cream mixture over the crumb crust in pan, then sprinkle evenly with the cinnamon mixture and then with the pecans.
5 Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Chicken Cranberry Salad
This is a nice twist on chicken salad...very tasty. You can alter the recipe by changing the kind of nut you use.
Ingredients:
2/3 cup coarsley chopped pecans
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
1 tbl greek seasoning
2 tbl fresh lemon juice
Directions:
1. Preheat oven to 350 degrees and bake pecans in a single layer in a shallow pan 5 to 7 minutes or unitl lightly toasted and frangrant. Cool completely for about 15 minutes.
2. Stir together the pecans, chicken, cranberries, and remaining ingredients.
3. Serve immediately or chill up to 24 hours.
***Almonds are a good substitute for the pecans
Ingredients:
2/3 cup coarsley chopped pecans
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
1 tbl greek seasoning
2 tbl fresh lemon juice
Directions:
1. Preheat oven to 350 degrees and bake pecans in a single layer in a shallow pan 5 to 7 minutes or unitl lightly toasted and frangrant. Cool completely for about 15 minutes.
2. Stir together the pecans, chicken, cranberries, and remaining ingredients.
3. Serve immediately or chill up to 24 hours.
***Almonds are a good substitute for the pecans
Hidden Kisses Cookies
All I can say about these little gems is yummy! They melt in your mouth, a real crowd pleaser.
Ingredients:
1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
1/2 tsp pure almond extract
1 & 3/4 cup all purpose flour
3/4 cup finely chopped pecans
1 (9 oz) pkg Hershery Kisses
1 & 1/2 cup powdered sugar
Directions:
1. Preheat oven to 375 degrees.
2. In large bowl, cream butter, sugar, vanilla, and almond extract.
3. Stir in flour and blend well; add pecans and blend well.
4. Cover bowl and refrigerate dough for 1 hour.
5. Unwrap kissed, and press 1 tablespoonful of dough around each kiss, covering it completely.
6. Shape into balls and place on ungreased cookie sheet.
7. Bake 10 minutes, then cool slightly, then transfer to cooling rack, then roll is powdered sugar.
***makes 3-4 dozen
Ingredients:
1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
1/2 tsp pure almond extract
1 & 3/4 cup all purpose flour
3/4 cup finely chopped pecans
1 (9 oz) pkg Hershery Kisses
1 & 1/2 cup powdered sugar
Directions:
1. Preheat oven to 375 degrees.
2. In large bowl, cream butter, sugar, vanilla, and almond extract.
3. Stir in flour and blend well; add pecans and blend well.
4. Cover bowl and refrigerate dough for 1 hour.
5. Unwrap kissed, and press 1 tablespoonful of dough around each kiss, covering it completely.
6. Shape into balls and place on ungreased cookie sheet.
7. Bake 10 minutes, then cool slightly, then transfer to cooling rack, then roll is powdered sugar.
***makes 3-4 dozen
Bourbon (or rum) Balls
I've been making these since reaching legal drinking age...about 1976. They are sooo good! Remember the longer they sit...the stronger they get. Not for the kiddies.
Ingredients:
1 pkg. (3 cups) vanilla wafers, crushed
1 cup confectioners sugar
1 cup finely chopped pecans
1/4 cup light corn syrup
2 tbl unsweetened cocoa
1/2 cup bourbon ( or rum)
1/2 cup granulated sugar
Directions:
1. Place vanilla wafers in between layers fo wax paper....finely crush with rolling pin or mallet...leaving no big crumbs
2. In a large bowl, thoroughly mix all ingredients, except granulated sugar.
3. Shape into 1 inch balls, then roll in granulated sugar.
4. Store in tightly covered container, layered using wax paper. Store for at least 3 days before serving for flavors to mellow (ferment)....remember the longer, the stronger. Before serving, reroll in more granulated sugar.
Ingredients:
1 pkg. (3 cups) vanilla wafers, crushed
1 cup confectioners sugar
1 cup finely chopped pecans
1/4 cup light corn syrup
2 tbl unsweetened cocoa
1/2 cup bourbon ( or rum)
1/2 cup granulated sugar
Directions:
1. Place vanilla wafers in between layers fo wax paper....finely crush with rolling pin or mallet...leaving no big crumbs
2. In a large bowl, thoroughly mix all ingredients, except granulated sugar.
3. Shape into 1 inch balls, then roll in granulated sugar.
4. Store in tightly covered container, layered using wax paper. Store for at least 3 days before serving for flavors to mellow (ferment)....remember the longer, the stronger. Before serving, reroll in more granulated sugar.
Fruitcake Drops
Like with most types/sizes of fruitcake, either you really like fruitcake, or you just plain don't. But if you like fruitcake, you'll LOVE these little morsels...full of flavor.
Ingredients:
1 cup butter-softened
3/4 cup firmly packed brown sugar
1 egg
1 & 3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 ounce package (1 & 1/2 cup) chopped dates
1 cup chopped green candied pineapple
1 cup chopped red candied cherries
1 & 1/2 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat butter and brown sugar until light and fluffy; add egg and blend well.
3. Add flour, baking soda and salt...mix well.
4. Stir in dates, candied fruit and pecans.
5. Drop by teaspoonfuls onto ungreased cookie sheets.
6. Bake for 10 - 12 minutes....cool 1 minute, then remove from cookie sheets to cool comlpetely.
**makes approximatley 6-7 dozen
Ingredients:
1 cup butter-softened
3/4 cup firmly packed brown sugar
1 egg
1 & 3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 ounce package (1 & 1/2 cup) chopped dates
1 cup chopped green candied pineapple
1 cup chopped red candied cherries
1 & 1/2 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat butter and brown sugar until light and fluffy; add egg and blend well.
3. Add flour, baking soda and salt...mix well.
4. Stir in dates, candied fruit and pecans.
5. Drop by teaspoonfuls onto ungreased cookie sheets.
6. Bake for 10 - 12 minutes....cool 1 minute, then remove from cookie sheets to cool comlpetely.
**makes approximatley 6-7 dozen
Fruited Spice Cake
This is very easy, but very tasty cake that everyone will be trying guess all the ingredients.
Ingredients:
3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 tsp salt
1 cup oil
1(8 ounce) can crushed pineapple with juice, or 1 (13 & 1/2 ounce) can crushed pineapple drained
1 & 1/2 tsp vanilla
3 eggs
2 cups bananas, diced
1 cup pecans, chopped
Icing recipe follows
Directions:
1. Preheat oven to 350 degrees...grease a tube pan, or a 9 x 13 pan.
2. Mix all dry ingredients together.
3. Add all remaining ingredients....Mix together by hand...DO NOT BEAT.
4. Pour into prepared pan and bake for 1 hour and 20 minutes.
Icing:
Ingredients:
8 ounce block cream cheese, softened
8 ounce container Cool Whip
1 & 1/2 cups powdered sugar
Directions:
1. Mix cream cheese and powdered sugar together, then fold in Cool Whip.
2. Spread on cake....makes enough frosting for 1 tube pan cake , or 2 layer cakes.
Ingredients:
3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 tsp salt
1 cup oil
1(8 ounce) can crushed pineapple with juice, or 1 (13 & 1/2 ounce) can crushed pineapple drained
1 & 1/2 tsp vanilla
3 eggs
2 cups bananas, diced
1 cup pecans, chopped
Icing recipe follows
Directions:
1. Preheat oven to 350 degrees...grease a tube pan, or a 9 x 13 pan.
2. Mix all dry ingredients together.
3. Add all remaining ingredients....Mix together by hand...DO NOT BEAT.
4. Pour into prepared pan and bake for 1 hour and 20 minutes.
Icing:
Ingredients:
8 ounce block cream cheese, softened
8 ounce container Cool Whip
1 & 1/2 cups powdered sugar
Directions:
1. Mix cream cheese and powdered sugar together, then fold in Cool Whip.
2. Spread on cake....makes enough frosting for 1 tube pan cake , or 2 layer cakes.
Old Fashion Pralines
These are the tastiest things and you just can't get enough.
Ingredients:
1 cup sugar
1 cup firmly packed brown sugar
2 cups coarsley chopped pecans
3/4 cup buttermilk
2 tbl butter
dash salt
1/2 tsp baking soda
1 tbl vanilla
Directions:
1. In a large, heavy saucepan, combine the first 6 ingredients.
2. Cook over low heat, stirring gently until sugar dissolves, then cover and cook over medium heat for 2-3 minutes. Stir to wash down sugar crystals from sides of pan.
3. Uncover and cook to the soft ball stage (234 degrees)...stirring constantly.
4. Remove from heat and stir in soda and vanilla, beat with a wood spoon just until it begins to thicken.
5. Working fast, drop by tablespoonful on greased wax paper and let stand until firm.
Ingredients:
1 cup sugar
1 cup firmly packed brown sugar
2 cups coarsley chopped pecans
3/4 cup buttermilk
2 tbl butter
dash salt
1/2 tsp baking soda
1 tbl vanilla
Directions:
1. In a large, heavy saucepan, combine the first 6 ingredients.
2. Cook over low heat, stirring gently until sugar dissolves, then cover and cook over medium heat for 2-3 minutes. Stir to wash down sugar crystals from sides of pan.
3. Uncover and cook to the soft ball stage (234 degrees)...stirring constantly.
4. Remove from heat and stir in soda and vanilla, beat with a wood spoon just until it begins to thicken.
5. Working fast, drop by tablespoonful on greased wax paper and let stand until firm.
Pineapple Dump Cake
I have tried different variations of this recipe and they're all really good. Peaches are a great substitute and remind me off peach cobbler.
Ingredients:
2 (20 ounces each) cans of crushed pineapple, DO NOT drain
1 (18.25 ounce) package white cake mix
1/2 cup butter, cut up
2 cups pecans, toasted
Directions:
1. Preheat oven to 350 degrees, and lightly grease a 13 x 9 pan.
2. Drain 1 can of the pineapple and spread ALL the pineapple (the second can will remain undrained) on the bottom of the prepared pan.
3. Sprinkle cake mix over fruit.
4. Dot evenly with butter, and sprinkle with pecans.
5. Bake for 45 to 50 minutes or until golden and bubbly.
***serves 8-10....great with ice cream
Ingredients:
2 (20 ounces each) cans of crushed pineapple, DO NOT drain
1 (18.25 ounce) package white cake mix
1/2 cup butter, cut up
2 cups pecans, toasted
Directions:
1. Preheat oven to 350 degrees, and lightly grease a 13 x 9 pan.
2. Drain 1 can of the pineapple and spread ALL the pineapple (the second can will remain undrained) on the bottom of the prepared pan.
3. Sprinkle cake mix over fruit.
4. Dot evenly with butter, and sprinkle with pecans.
5. Bake for 45 to 50 minutes or until golden and bubbly.
***serves 8-10....great with ice cream
Cinnamon Coffee Cake
Very good, company pleasing dessert, and also ideal for a brunch.
Ingredients:
1 package yellow cake mix (reserve 1/2 cup)
2 sticks butter softened
1 (8 ounce) container sour cream
4 eggs
1/3 cup chopped pecans...toasted in 350 degree oven for 5 minutes
1 cup powdered sugar
1 tbl milk
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees. Grease bottom(only) of 13 x 9 pan .
2. Remove 1/2 cup of the dry cake mix and set aside.
3. Beat remaining cake mix with the butter, eggs, and sour cream.
4. Spread half of batter in pan.
5. Mix the pecans, cinnamon and the reserved dry cake mix. Sprinkle over batter in pan.
6. Dollop remaining cake batter onto the crumb mixure and gently spread.
7. Bake for 30 to 33 minutes.
8. Make a glaze outh of the powdered sugar, milk, and vanilla...thin enough to drizzle (add a little more milk if needed).
9. Poke top of cake with fork all over, then drizzle on the glaze...let cool.
Ingredients:
1 package yellow cake mix (reserve 1/2 cup)
2 sticks butter softened
1 (8 ounce) container sour cream
4 eggs
1/3 cup chopped pecans...toasted in 350 degree oven for 5 minutes
1 cup powdered sugar
1 tbl milk
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees. Grease bottom(only) of 13 x 9 pan .
2. Remove 1/2 cup of the dry cake mix and set aside.
3. Beat remaining cake mix with the butter, eggs, and sour cream.
4. Spread half of batter in pan.
5. Mix the pecans, cinnamon and the reserved dry cake mix. Sprinkle over batter in pan.
6. Dollop remaining cake batter onto the crumb mixure and gently spread.
7. Bake for 30 to 33 minutes.
8. Make a glaze outh of the powdered sugar, milk, and vanilla...thin enough to drizzle (add a little more milk if needed).
9. Poke top of cake with fork all over, then drizzle on the glaze...let cool.
Bourban Pecan Cake
Oh, my gosh!! It's hard to describe this cake. All I can say, is that it will disappear very quickly. Not for the kiddies though...more for you.
Ingredients:
3 & 1/2 cups all purpose flour
1 tbl baking powder
1 tsp ground ground nutmeg
1 & 3/4 cups bourbon
3/4 cup milk
1 tsp vanilla
1 & 1/2 cups (3 sticks) butter, at room temperature
1 box (1 pound) dark brown sugar
6 eggs
2 pounds pecan pieces
7 ounces pecan halves
Directions:
1. Preheat oben to 350 degrees.
2. Lightly coat a 10 x 4 inch tube pan with non stick spray. Lightly dust pan with flour...tap out excess.
3. Sift together the flour, baking powder, and nutmeg in large bowl.
4. Mix 3/4 cup of the bourbon, the milk, and vanilla in small bowl.
5. Beat the butter in a large bowl on medium speed until smooth and creamy, about 2 minutes.
6. Beat in brown sugar until fluffy, about 2 minutes.
7. Beat in eggs, one at a time, scraping down the side of bowl frequently to keep batter smooth.
8. On low speed, beat in the flour mixture in 3 additions, alternating with the bourbon mixture.
9. Stir in the pecan pieces until evenly distributed. Pour into the prepared pan. Arrange the pecan halves over top the cake.
10. Cover the pan loosely with foil.
11. Bake for 1 hour & 40 minutes. Remove foil, and bake for another 20 minutes or until wooden toothpick inserted in the crack on top of cake comes out clean with moist crumbs clinging to it.
12. Cool cake in pan on wire rack for 20 minutes.
13. Turn cake out. Place sheet of waxed paper under wire rack, palce cake on rack. Using a long wooden pick, pierce top of cake in 12 places. Slowly pour remaining cup of bourban over cake until all of it is absorbed.
14. Let cool completely.
***This cake can be made several weeks ahead, wrapped in plastic wrap, then foil...freeze. When ready to use, thaw overnight in the refrigerator.
Ingredients:
3 & 1/2 cups all purpose flour
1 tbl baking powder
1 tsp ground ground nutmeg
1 & 3/4 cups bourbon
3/4 cup milk
1 tsp vanilla
1 & 1/2 cups (3 sticks) butter, at room temperature
1 box (1 pound) dark brown sugar
6 eggs
2 pounds pecan pieces
7 ounces pecan halves
Directions:
1. Preheat oben to 350 degrees.
2. Lightly coat a 10 x 4 inch tube pan with non stick spray. Lightly dust pan with flour...tap out excess.
3. Sift together the flour, baking powder, and nutmeg in large bowl.
4. Mix 3/4 cup of the bourbon, the milk, and vanilla in small bowl.
5. Beat the butter in a large bowl on medium speed until smooth and creamy, about 2 minutes.
6. Beat in brown sugar until fluffy, about 2 minutes.
7. Beat in eggs, one at a time, scraping down the side of bowl frequently to keep batter smooth.
8. On low speed, beat in the flour mixture in 3 additions, alternating with the bourbon mixture.
9. Stir in the pecan pieces until evenly distributed. Pour into the prepared pan. Arrange the pecan halves over top the cake.
10. Cover the pan loosely with foil.
11. Bake for 1 hour & 40 minutes. Remove foil, and bake for another 20 minutes or until wooden toothpick inserted in the crack on top of cake comes out clean with moist crumbs clinging to it.
12. Cool cake in pan on wire rack for 20 minutes.
13. Turn cake out. Place sheet of waxed paper under wire rack, palce cake on rack. Using a long wooden pick, pierce top of cake in 12 places. Slowly pour remaining cup of bourban over cake until all of it is absorbed.
14. Let cool completely.
***This cake can be made several weeks ahead, wrapped in plastic wrap, then foil...freeze. When ready to use, thaw overnight in the refrigerator.
Harvest Cookies
This is a great cookie for the Halloween/Thanksgiving get togethers. Sweet and tart...very good.
Ingredients:
1 cup shortening
1 cup sugar
1 cup canned pumpkin
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
Directions:
1. Preheat oven to 375 degrees.
2. Beat shortening, sugar and pumpkin together on medium speed until creamy.
3. Add egg, beating well.
4. Combine flour, baking soda, cinnamon and salt in medium bowl, and add to pumpkin mixture.
5. Stir in nuts and cranberries.
6. Drop dough by tablespoonfuls 2 inches apart onto cookie sheet. Bake 10 to 12 minutes or until lightly browned.
7. Cool slightly on sheets, then remove to wire rack to finish cooling.
Ingredients:
1 cup shortening
1 cup sugar
1 cup canned pumpkin
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
Directions:
1. Preheat oven to 375 degrees.
2. Beat shortening, sugar and pumpkin together on medium speed until creamy.
3. Add egg, beating well.
4. Combine flour, baking soda, cinnamon and salt in medium bowl, and add to pumpkin mixture.
5. Stir in nuts and cranberries.
6. Drop dough by tablespoonfuls 2 inches apart onto cookie sheet. Bake 10 to 12 minutes or until lightly browned.
7. Cool slightly on sheets, then remove to wire rack to finish cooling.
Fruity Cake with Butter Sauce
This cake has so many things going on, people will keep eating it just to figure out everything that is in it.
Ingredients:
Cake-
3 cup flour
3 cup sugar
3 eggs
1 & 1/2 cup oil
1 tsp oil
1 tsp cinnamon
1 tsp baking soda
1 & 1/2 tsp vanilla
pinch of salt
4 ripe bananas-mashed
1 small can crushed pineapple
1 cup chopped pecans ( can substitiute walnuts)
Sauce-
3/4 cup sugar
1/3 cup butter
3 tbl water
2 tsp vanilla
powdered sugar
Directions:
1. Preheat oven to 325 degrees, grease and flour a bundt or tube pan.
2. Combine all cake ingredients, mixing until well blended...pour into prepared pan.
3. Bake approximately 1 & 1/2 hours.
4. When cake is finished, while slightly cooling, make butter sauce.
5. Combine all sauce ingredients (except powdered sugar) in a saucepan over low until butter melts...but DO NOT boil.
6. Poke hole in top of cake with fork.
7. Pour sauce over cake and when absorbed by cake, remove cake from pan.
8. After placing on a serving plate, dust top of cake with powdered sugar.
Ingredients:
Cake-
3 cup flour
3 cup sugar
3 eggs
1 & 1/2 cup oil
1 tsp oil
1 tsp cinnamon
1 tsp baking soda
1 & 1/2 tsp vanilla
pinch of salt
4 ripe bananas-mashed
1 small can crushed pineapple
1 cup chopped pecans ( can substitiute walnuts)
Sauce-
3/4 cup sugar
1/3 cup butter
3 tbl water
2 tsp vanilla
powdered sugar
Directions:
1. Preheat oven to 325 degrees, grease and flour a bundt or tube pan.
2. Combine all cake ingredients, mixing until well blended...pour into prepared pan.
3. Bake approximately 1 & 1/2 hours.
4. When cake is finished, while slightly cooling, make butter sauce.
5. Combine all sauce ingredients (except powdered sugar) in a saucepan over low until butter melts...but DO NOT boil.
6. Poke hole in top of cake with fork.
7. Pour sauce over cake and when absorbed by cake, remove cake from pan.
8. After placing on a serving plate, dust top of cake with powdered sugar.
Mini Brandied Fruitcakes
The 'thing' with fruitcakes....either you really love them, or you hate them. I think fruitcakes are so full bodied and tasty. I really like them with a little brandy added. These little individual ones are more like candy and great for the holidays.
Ingredients:
3 cups coursley chopped pecans (about 10 ounces)
3/4 coursely chopped candied pineapple (4 ounces)
3/4 cup halved candied cherries (6 ounces)
1 & 1/2 cup quartered pitted date (8 ounces)
3/4 cup all purpose flour
3/4 tsp baking powder
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla
3 tbl brandy
Directions:
1. Preheat oven to 300 degrees. Arrange 32 2 inch fluted foil baking cups on an ungreased cookie sheet.
2. Put pecans and fruits in a large bowl, tossing to mix.
3. Sprinkle flour and baking powder over top and mix with hands to coat.
4. In another large bowl beat eggs, sugar, and vanilla until well blended.
5. Add fruit mixture and mix with spatula until evenly blended. There will be just enough batter to cover fruit.
6. Fill each cup with a 1/4 cup mixture, stirring often to incorporate batter. Mixure will mound over tops of cups.
7. Bake 35 minutes or unitl toothpick inserted in centers comes out clean.
8. Cool on rack, spoon about 1/4 teaspoon brandy over each mini fruitcake.
9. Store in room temperature in covered tin up to 1 month....brandy will a little stronger, the longer it sits stored. Store in airtight tin, with waxed paper between layers.
Ingredients:
3 cups coursley chopped pecans (about 10 ounces)
3/4 coursely chopped candied pineapple (4 ounces)
3/4 cup halved candied cherries (6 ounces)
1 & 1/2 cup quartered pitted date (8 ounces)
3/4 cup all purpose flour
3/4 tsp baking powder
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla
3 tbl brandy
Directions:
1. Preheat oven to 300 degrees. Arrange 32 2 inch fluted foil baking cups on an ungreased cookie sheet.
2. Put pecans and fruits in a large bowl, tossing to mix.
3. Sprinkle flour and baking powder over top and mix with hands to coat.
4. In another large bowl beat eggs, sugar, and vanilla until well blended.
5. Add fruit mixture and mix with spatula until evenly blended. There will be just enough batter to cover fruit.
6. Fill each cup with a 1/4 cup mixture, stirring often to incorporate batter. Mixure will mound over tops of cups.
7. Bake 35 minutes or unitl toothpick inserted in centers comes out clean.
8. Cool on rack, spoon about 1/4 teaspoon brandy over each mini fruitcake.
9. Store in room temperature in covered tin up to 1 month....brandy will a little stronger, the longer it sits stored. Store in airtight tin, with waxed paper between layers.
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