PECAN PIE COOKIES!!
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped
⅓ cup packed brown sugar
¼ cup corn syrup
⅛ teaspoon salt
¼ cup semi sweet or milk chocolate chip for decorating
Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.
- 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
- 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
- 3/4 teaspoon salt
- 3 cups sugar
- 7 large eggs, at room temperature 30 minutes
- 2 teaspoons vanilla
- 1 cup heavy cream
- Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
Put oven rack in middle position, but do not preheat oven.
- Generously butter pan and dust with flour, knocking out excess flour.
- Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
- Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
- Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
recipe courtesy of epicurious.com
Five-Flavor Pound Cake
1 cup butter (2 sticks – softened)
1/2 cup shortening
3 cups sugar
3 1/4 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon rum
1 teaspoon coconut flavoring
1/2 cup sugar
1/3 cup water
1/2 teaspoon almond extract
Cream softened butter and shortening until smooth. Gradually add sugar beating at low speed until all sugar is added then beating at medium high until light and fluffy.
Add eggs, one at a time and beat on low after each addition until incorporated
Add flour, baking powder and salt to creamed misture alternately with milk.
Stir in flavorings.
Pour batter into greased and floured 10 cup tube or Bundt pan.
Place on middle rack in center of a cold oven and bake at 325 for 1 hour and 30 minutes or until a wooden toothpick inserted into the middle comes out clean.
Cool cake in pan for 10 minutes. Remove from pan and let cool on wire rack.
Pour hot glaze over warm cake. Let cool completely.
(Adapted from Southern Living Magazine, December 1987)
Lemon Sour Cream Pound Cake
3 cups King Arthur All Purpose Flour
3 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
6 eggs, separated, room temperature
16 oz container Daisy Sour Cream, room temperature
2 to 3 teaspoons lemon extract
2 cups confectioners sugar
juice (1/4 cup) and zest from 1 large lemon
4 to 6 Tablespoons heavy cream
For pound cake:
Grease and flour, Homemade Cake Release
, large bundt pan, 16 cups. Preheat oven to 325 degrees F. Add 1/4 teaspoon baking soda to sour cream, stir and put aside. Sift flour, remaining baking soda and salt, three times, and put aside. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time. Alternate adding sour cream and flour beating to incorporate after each addition. Beat in lemon extract. In a clean bowl, and using clean, dry beaters, beat egg whites until satiny and hold a soft peak. Gently fold into batter. Pour batter into prepared bundt pan and spread evenly. Cook in preheated 325 degrees F oven for 60 to 70 minutes until a wooden skewer comes out clean. Put on cooling rack 15 minutes, run a plastic knife around inside to loosen cake from pan, and turn out on cooling rack. While cooling make Lemon Glaze.
For lemon glaze:
Zest and juice lemon, for 1/4 cup juice, removing seeds through a sieve. Add confectioners sugar and enough cream to make a medium glaze. Drizzle over cake warm or when cool. Enjoy!
recipe courtesy of Formyboys.com