Butter Pecan Candy

13 September, 2015rodster385Comments (0)

Butter Pecan Candy

Directions
Favorite Christmas candy I make every Christmas! Easy!
Toast 2 cups pecans with 2 tablespoons butter in moderate oven for about 15 minutes.


8 oz. pkg. Philadelphia cream cheese

1 box powdered sugar

Add 1 teaspoon vanilla. Add pecans and pour in buttered pan. Chill


Quick Pecan Rolls

13 September, 2015rodster385Comments (0)

Quick Pecan Rolls

Directions
2 c. pecan halves (or pieces)
3/4 c. brown sugar
1 cube butter
1 pkg. butterscotch pudding, not instant
1 pkg. (36 count) dinner rolls
2 tsp. cinnamon
2 tbsp. water

Grease a 9 x 13 inch pan heavily with butter. Sprinkle the nuts evenly over bottom. Place the rolls evenly on top of the pecans. Melt the brown sugar, cinnamon, butter and water in pan on stove. Don't boil. Spoon melted syrup over the top of the rolls. Sprinkle the dry pudding mix over the rolls. PREPARE ALL THIS THE NIGHT BEFORE. Cover with foil and place in a cold oven overnight. The next morning, remove from oven and remove foil. Bake at 325 degrees for 45 minutes (300 degrees if using a glass Pyrex pan). Let cool 5 to 10 minutes. Then turn onto tray, or large platter and scoop extra syrup and drizzle over.


Southern Pecan Pralines

13 September, 2015rodster385Comments (0)

Southern Pecan Pralines

Directions
3 c. sugar, divided
1 tsp. salt
1 (5.33 oz.) can evaporated milk, rinsed with a little water
Pinch of baking soda
1/2 c. butter
1 tsp. vanilla
1 qt. pecans, toasted

Combine 2 cups sugar with salt, milk and soda. Caramelize 1 cup sugar in a iron skillet over low heat. Pour caramelized sugar into milk mixture and stir until dissolved. Cook to soft ball stage on candy thermometer. Remove from heat and add butter and vanilla. Beat with spoon until shine has gone and it has cooled enough to drop on wax paper. Add pecans and drop on wax paper. If mixture gets too hard, place back on heat and add a little water. Makes 12 small pralines.


Pecan Candy Anyone Can Make

13 September, 2015rodster385Comments (0)

Pecan Candy Anyone Can Make

Directions
1 lb. 8 oz. almond bark candy
4 c. pecans

Melt almond bark candy in microwave. Pour over pecans. Mix and drop on buttered surface in small pieces.


Martha Washington Candy

13 September, 2015rodster385Comments (0)

Martha Washington Candy

Directions
INGREDIENTS:
2 pounds sifted confectioners' sugar
1 can sweetened condensed milk
2 cups flaked coconut
1 stick butter or margarine, melted (4 ounces)
3 cups chopped pecans
Dipping Chocolate (below), melted
PREPARATION:
Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.
Dipping Chocolate
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below

1 cake paraffin wax
12 ounces milk chocolate chips
Melt wax and milk chocolate chips together in double boiler.
Dip candy in mixture then cool.


Toasted Pecan Divinity Recipe

13 September, 2015rodster385Comments (0)

Toasted Pecan Divinity Recipe

Directions
INGREDIENTS:
2 C. sugar
½ C. water
1/3 C. light corn syrup
2 egg whites
½ tsp. vanilla or almond extract
1 ½ C. coarsely chopped and toasted pecans
PREPARATION:
In a heavy saucepan, combine the sugar, water and corn syrup. Bring to boil and cook until the sugar dissolves. Cook briskly, unstirred and undisturbed, for 10-15 minutes, until the temperature reached 255 degrees on a candy thermometer, or a drop of the mixture in cold water forms a firm almost brittle ball.
In a large bowl, beat the egg whites until they form stiff peaks.
As soon as the syrup reaches the correct temperature, remove the pan from the heat and pour the syrup into the egg whites, beating with electric mixer all the while. Pour the syrup in a very thin stream. No need to scrape the syrup saucepan. Add vanilla and continue to beat the mixture for another 10 minutes or so, until it loses its gloss and is firm enough to hold its shape in a spoon. Stir in the pecans at once.


EASY PECAN LOGS

13 September, 2015rodster385Comments (0)

EASY PECAN LOGS

Directions
centers - no cook fondant
1/3 c. clear syrup
1/2 tsp. salt
1 tsp. vanilla
3 1/2 c. (1 lb.) powdered sugar

Blend butter, syrup, salt and vanilla in mixing bowl. Add powdered sugar all at once. Mix all together well with hands (as for pie dough) until smooth. Shape into log centers about 1 inch diameter and 4-6 inches long. Freeze overnight.
2 pounds caramels - Melt caramels over double boiler adding small amount evaporated milk until dipping consistency (should flow smoothly off spoon quite slowly).

2 pounds (at least) chopped pecans - Dip frozen centers in melted caramel covering completely. Quickly roll log in chopped pecans. Put in shape and place on waxed paper.


MICROWAVE PECAN PRALINES

13 September, 2015rodster385Comments (0)

MICROWAVE PECAN PRALINES

Directions
INGREDIENTS
One box of brown sugar
One-half pint of heavy whipping cream
Microwave for 13 minutes on HIGH in a 5 quart container.
ADD:
Two Tablespoons of Butter
Two Cups of Pecan Halves
One teaspoon of Vanilla


METHOD
Mix and drop by spoonfuls onto aluminum foil. Let cool and start eating!


NATALIA DREAM BARS

13 September, 2015rodster385Comments (0)

NATALIA DREAM BARS

Directions
INGREDIENTS
One-half cup butter or margarine
One-half cup sugar
One-half cup brown sugar (packed)
One cup flour
One-and-one-half cup coconut
One-and-one-half pecans (chopped)
One-fourth teaspoon salt
One teaspoon baking powder
Two eggs
Two tablespoons melted margarine
Two tablespoons flour
One cup firmly packed brown sugar
Two teaspoons vanilla
Confection sugar - sprinkle on top


METHOD
In medium bowl mix one-half cup brown sugar, one-half cup margarine and one cup flour with finger tips or fork until crumbly. Pat into a 8x12 baking pan, covering bottom, bake for 10 minutes. Preheat oven to 375 degrees F. Cool. Meanwhile, mix one cup brown sugar, eggs, two tablespoon flour, baking powder and vanilla. Beat well. Add coconut and pecans. Pour over crust, spreading over crust evenly. Bake 20 minutes.


Traditional Buttermilk Pecan Pralines

13 September, 2015rodster385Comments (0)

Traditional Buttermilk Pecan Pralines

Directions
INGREDIENTS
2 cups sugar
1 cup buttermilk
2 tablespoons white corn syrup
1 teaspoon baking soda
Pinch of salt
Large lump of butter
1 teaspoon vanilla
1 1/2 cups pecans


METHOD
Combine sugar, buttermilk, corn syrup, baking soda and salt in a large sauce pan and boil until candy thermometer reading is 238 degrees, stirring frequently. Remove from heat, add butter, vanilla and pecans. Beat until right consistency to drop from spoon onto wax paper. It thickens quickly, so work fast. Makes 16-18 large pralines.


Caramel Chews

13 September, 2015rodster385Comments (0)

Caramel Chews

Directions
INGREDIENTS
2 sticks or 1/2 lb. butter or margarine
2 cups or 1 lb. brown sugar
2 cups chopped pecans
1 1/2 teaspoon baking powder
1 1/2 cups sifted flour
2 teaspoons vanilla extract
1 teaspoon butter flavoring (optional)
2 eggs


METHOD
Melt butter or margarine, add brown sugar. Stir well until sugar is dissolved. Let cool. Add eggs and beat well. Add vanilla and butter flavoring, flour and baking powder (sifted together) and pecans. Mix well. Pour into well-greased-and-floured 10x15x1-inch sheet pan and bake at 325 degrees F for 40-45 minutes. Cool thoroughly and cut into 2-inch squares.


Golden Pecan Bars

13 September, 2015rodster385Comments (0)

Golden Pecan Bars

Directions
INGREDIENTS
1 pkg. yellow cake mix (pudding-added version)
1/3 cup margarine or butter, softened
1 cup ground or finely chopped pecans
1 cup powdered sugar
1 teaspoon vanilla extract
4 egg whites
1/2 cup chopped pecans


METHOD
Heat oven to 350 degrees. Grease 9x13-inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground pecans, powdered sugar, vanilla extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped pecans, and sprinkle over egg white mixture. Bake at 350 degrees for 20 to 30 minutes or until light golden brown. Cool completely; cut into bars. Yields 36 bars.


Pecan Clusters

13 September, 2015rodster385Comments (0)

Pecan Clusters

Directions
INGREDIENTS
1/2 cup butter or margarine
1/2 cup sifted flour
1/2 cup sugar
1/2teaspoon baking powder
1/2 teaspoon salt
1 egg
1 1/2 teaspoon vanilla
2 cups broken pecans
1 1/2 1-ounce squares unsweetened chocolate, melted


METHOD
Cream butter or margarine and sugar. Add egg, vanilla, melted chocolate and mix well. Sift together flour, baking powder and salt and stir into cream mixture. Add pecans. Drop from teaspoon on greased baking sheet. Bake at 350 F for 10 minutes. Makes 1 1/2 dozen


CHOCOLATE RASPBERRY PECAN STREUSEL SQUARES

13 September, 2015rodster385Comments (0)

CHOCOLATE RASPBERRY PECAN STREUSEL SQUARES

Directions
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 cups oats (either kind)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter or margarine, chilled
1 cup raspberry preserves
1 cup semisweet chocolate pieces
1 cup broken pecans
1/2 cup white chocolate pieces


METHOD
Heat oven to 375 degrees F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Hold out 1 cup of mixture for streusel. Press remaining mixture onto bottom of greased 9-inch square baking pan or 7x11-inch baking pan. Bake 10 minutes. Spread preserves over crust. Sprinkle evenly with chocolate chips and pecans. Sprinkle remaining streusel over top, gently patting. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted white chocolate. Let chocolate set before cutting bars.


CHOCOLATE PECAN MARSHMALLOW COOKIES

13 September, 2015rodster385Comments (0)

CHOCOLATE PECAN MARSHMALLOW COOKIES

Directions
INGREDIENTS
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
16-18 large marshmallows
Icing:
6 tablespoons butter or margarine
2 tablespoons baking cocoa
1/4 cup milk
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Approximately 36 pecan halves

METHOD
In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8 minutes. Meanwhile cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookies. Return to the oven for 2 minutes. Cool completely on a wire rack. For icing: combine butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add confectioners' sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.


PECAN BRITTLE

13 September, 2015rodster385Comments (0)

PECAN BRITTLE

Directions
INGREDIENTS
1 cup pecan halves
1 cup sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon baking soda
1 teaspoon vanilla


METHOD
Stir together the sugar, syrup, and salt in a 1 1/2 quart bowl. Cook on high for 5 minutes. Add pecans, stir well. Cook on high for 2 minutes.
Add butter and blend. Cook on high for 2 - 3 minutes or until pecans start to toast.
Add soda and vanilla and stir until mixture turns a light caramel color. Quickly pour onto a lightly buttered cookie sheet. Cool and break into pieces.
Rub butter on the inside of empty bowl. Mixture is not as likely to sugar and mixture pours out easier.


Coffee Nut Drop Cookies

13 September, 2015rodster385Comments (0)

Coffee Nut Drop Cookies

Directions
INGREDIENTS
1/2 cup softened butter
1/2 cup sugar
1/4 cup packed dark brown sugar
1 egg
1-1/4 teaspoons vanilla, divided
1-1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons coffee syrup divided
3/4 cup coarsely chopped pecans
1-1/2 cups sifted confectionerís sugar
2 tablespoons milk


METHOD
In a large mixing bowl, cream butter and both sugars until light and fluffy. Beat in the egg and one teaspoon vanilla until light.
Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 tablespoons of coffee syrup until well blended. Stir in pecans.
Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375-degree F oven for 10-12 minutes until lightly browned. Cool on wire racks.
In a small bowl, combine confectionerís sugar, remaining 1/4 teaspoon vanilla, remaining 2 tablespoons coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies.
Yield: About three dozen cookies


Maple Divinity Recipe

13 September, 2015rodster385Comments (0)

Maple Divinity Recipe

Directions
INGREDIENTS
2 cups maple syrup
2 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup pecans, broken


METHOD
Butter sides of heavy 2-quart saucepan. In it, cook the maple syrup rapidly over high heat to hard ball stage (250 degrees F.) without stirring. Remove from heat. At once beat egg whites with salt to stiff peaks. Add hot syrup to egg whites and beat at high speed with an electric beater. Continue beating until mixture forms soft peaks and begins to lose its gloss. Stir in the vanilla. Quickly add the pecans; drop mixture by teaspoonful on waxed paper; swirl each candy to a peak.
Yield: 2 dozen candies


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