NEED:
1 cup margarine, room temperature
1 cup sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans, divided
Cream margarine and sugar until light and fluffy; stir in egg yolk, vanilla, and flour, blending well. Stir in 1/2 cup chopped pecans. Spread dough evenly in a lightly buttered 15x10x1-inch baking pan. Beat egg white until frothy; brush over dough. Sprinkle remaining pecans over egg white layer. Bake melt away bars at 350° for 25 to 30 minutes, until lightly browned.
Makes about 36 cookie bars.
Sunday, December 7, 2008
Toffee Bars
NEED:
1/2 cup butter
1/2 cup light brown sugar, packed
1 cup all-purpose flour
Topping:
2 eggs
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 cup flaked coconut
1 cup chopped pecans or walnuts
Cream butter with 1/2 cup brown sugar; add flour to mixture. Pat into a 13x9x2-inch baking pan. Bake at 350° for 10 minutes. Remove from oven and set aside and let cool.
For topping, beat eggs until light. Add 1 cup brown sugar and the vanilla. Combine salt, baking powder, flour; add to egg mixture. Blend in the coconut and chopped pecans. Spread evenly over slightly cooled bottom layer. Bake at 350° for 25 minutes.
ENJOY!
1/2 cup butter
1/2 cup light brown sugar, packed
1 cup all-purpose flour
Topping:
2 eggs
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 cup flaked coconut
1 cup chopped pecans or walnuts
Cream butter with 1/2 cup brown sugar; add flour to mixture. Pat into a 13x9x2-inch baking pan. Bake at 350° for 10 minutes. Remove from oven and set aside and let cool.
For topping, beat eggs until light. Add 1 cup brown sugar and the vanilla. Combine salt, baking powder, flour; add to egg mixture. Blend in the coconut and chopped pecans. Spread evenly over slightly cooled bottom layer. Bake at 350° for 25 minutes.
ENJOY!
Southern Pecan Bars
NEED:
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans
2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
pinch salt
1 teaspoon baking powder
1 1/2 cups coconut, optional
1/2 to 1 cup pecans
Mix first 4 ingredients together to make a smooth paste and pat into a greased baking pan. Bake 10 minutes in a 350 degree oven. Cool while preparing topping.
Beat eggs; add sugar and vanilla. Beat again. Mix flour, salt, and baking powder. Sift over coconut and pecans, then add to egg mixture. Pour onto baked crust. Bake 20 to 25 minutes at 350 degrees.
ENJOY!
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans
2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
pinch salt
1 teaspoon baking powder
1 1/2 cups coconut, optional
1/2 to 1 cup pecans
Mix first 4 ingredients together to make a smooth paste and pat into a greased baking pan. Bake 10 minutes in a 350 degree oven. Cool while preparing topping.
Beat eggs; add sugar and vanilla. Beat again. Mix flour, salt, and baking powder. Sift over coconut and pecans, then add to egg mixture. Pour onto baked crust. Bake 20 to 25 minutes at 350 degrees.
ENJOY!
Raspberry Bars
NEED:
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
2/3 cup raspberry jam
1/4 cup melted butter or margarine
1 1/3 cups (3 1/2 ounce can) coconut
2 eggs, slightly beaten
1 teaspoon sugar
Cream together 1 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x13x2-inch baking pan.
Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 25 to 30 minutes. Cool in pan on rack then cut into bars.
ENJOY!
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
2/3 cup raspberry jam
1/4 cup melted butter or margarine
1 1/3 cups (3 1/2 ounce can) coconut
2 eggs, slightly beaten
1 teaspoon sugar
Cream together 1 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x13x2-inch baking pan.
Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 25 to 30 minutes. Cool in pan on rack then cut into bars.
ENJOY!
No Bake Fruitcake Balls
NEED:
1/2 cup butter
1/2 cup honey
1 cup finely chopped mixed candied fruits
1 cup chopped dates
1/2 cup raisins, chopped
1/2 cup candied pineapple, chopped
1/2 cup chopped candied cherries
1 cup chopped pecans
1 teaspoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
dash ground cloves
3 1/2 cups fine graham cracker crumbs
In a large mixing bowl, cream butter until light; beat in honey until fluffy. Add fruits and nuts, orange peel, vanilla, salt, and spices. Mix to blend thoroughly. Let stand for several hours to let flavors blend. Add crumbs and mix in until well blended. Shape into small balls. If desired, drizzle with a confectioners' sugar icing or roll in finely chopped nuts or confectioners' sugar. Storee in tightly covered container in refrigerator, separating layers with waxed paper.
Makes about 4 to 5 dozen 1 1/4 to 1 1/2-inch balls.
ENJOY!
1/2 cup butter
1/2 cup honey
1 cup finely chopped mixed candied fruits
1 cup chopped dates
1/2 cup raisins, chopped
1/2 cup candied pineapple, chopped
1/2 cup chopped candied cherries
1 cup chopped pecans
1 teaspoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
dash ground cloves
3 1/2 cups fine graham cracker crumbs
In a large mixing bowl, cream butter until light; beat in honey until fluffy. Add fruits and nuts, orange peel, vanilla, salt, and spices. Mix to blend thoroughly. Let stand for several hours to let flavors blend. Add crumbs and mix in until well blended. Shape into small balls. If desired, drizzle with a confectioners' sugar icing or roll in finely chopped nuts or confectioners' sugar. Storee in tightly covered container in refrigerator, separating layers with waxed paper.
Makes about 4 to 5 dozen 1 1/4 to 1 1/2-inch balls.
ENJOY!
Friday, December 5, 2008
Spicy Sausage Jambalaya
NEED:
8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced
Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.
Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.
ENJOY!
8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced
Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.
Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.
ENJOY!
Moroccan Chicken Stew
NEED:
1/3 cup(s) all-purpose flour
1 tablespoon(s) ground cumin
1 tablespoon(s) ginger
1 1/2 teaspoon(s) ground coriander
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) ground cinnamon
6 whole(s) (10 ounces) chicken legs, (drumsticks and thighs), skinned
2 tablespoon(s) olive oil
1 pound(s) carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1 Spanish onion, halved, cut into strips
4 large cloves garlic, chopped
1 can(s) (28 ounces) tomatoes in thick puree
1 can(s) (15 ounces) chickpeas, drained
1 can(s) (14 1/2 ounces) chicken broth
2/3 cup(s) jumbo red raisins or dark raisins
1/2 cup(s) pimiento-stuffed olives
1/2 cup(s) chopped cilantro
Mix first seven ingredients in a pie plate; coat chicken all over. Reserve 2 tablespoons of the flour mixture.
Heat oil in a nonstick 8-quart Dutch oven over medium heat. Brown chicken, in 2 batches, 5 minutes per side, until well browned; remove to a plate. Add carrots, onion, and garlic to drippings in pot; sauté 5 minutes.
Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes with side of spoon. Return chicken to pot; bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring frequently, until chicken is tender. Stir in cilantro.
ENJOY!
1/3 cup(s) all-purpose flour
1 tablespoon(s) ground cumin
1 tablespoon(s) ginger
1 1/2 teaspoon(s) ground coriander
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) ground cinnamon
6 whole(s) (10 ounces) chicken legs, (drumsticks and thighs), skinned
2 tablespoon(s) olive oil
1 pound(s) carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1 Spanish onion, halved, cut into strips
4 large cloves garlic, chopped
1 can(s) (28 ounces) tomatoes in thick puree
1 can(s) (15 ounces) chickpeas, drained
1 can(s) (14 1/2 ounces) chicken broth
2/3 cup(s) jumbo red raisins or dark raisins
1/2 cup(s) pimiento-stuffed olives
1/2 cup(s) chopped cilantro
Mix first seven ingredients in a pie plate; coat chicken all over. Reserve 2 tablespoons of the flour mixture.
Heat oil in a nonstick 8-quart Dutch oven over medium heat. Brown chicken, in 2 batches, 5 minutes per side, until well browned; remove to a plate. Add carrots, onion, and garlic to drippings in pot; sauté 5 minutes.
Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes with side of spoon. Return chicken to pot; bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring frequently, until chicken is tender. Stir in cilantro.
ENJOY!
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