- 1 cup (2 sticks) unsalted butter
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 1/2 cup white whole wheat flour
- 3/4 cup chopped pecans, plus extra for topping
- 6 oz dark chocolate (70% cocoa)
- Preheat oven to 350 degrees. Grease a 9 inch tart pan with a removable bottom and set aside.
- Using an electric mixer, beat together the butter and honey until smooth. Add the vanilla extract. Stir until combined.
- Add the flour one cup at a time. Blending to combine after each addition. Once all the flour is combined, stir in the chopped pecans.
- Pour batter into prepared pan. Use a spatula to spread batter evenly around pan. Score with a knife and poke with a fork.
- Bake 35-40 minutes or until lightly golden around the edges. Let cook on a wire rack at least 10 minutes before attempting to remove from pan. Once cooled, cut into pre-scored portions.
- While shortbread is cooling, melt the chocolate in a heat-proof bowl in the microwave in 30 second increments, stirring after each 30 second blast, until smooth.
- Place the cut wedges on a baking sheet lined with wax paper, drizzle with melted chocolate. Sprinkle chopped pecans on top. Place baking sheet in the refrigerator until chocolate is firm, roughly 15 minutes. Use a sharp knife to cut cookies free of any large chocolate drizzles. Store in an airtight container until serving.
- 1/2 cup unsalted butter, softened
- 1/3 cup firmly packed light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/4 cup + 1 tablespoon chopped pecans, divided
- 2-3 teaspoons coarse sugar (may substitute granulated sugar)
- Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
- Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.
- Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.
- Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.
- 10 cups dried bread; we did half white bread and half (not sweet!) cornbread
- 3 cups pecan pieces
- 2 large sweet onions, minced
- 3 teaspoons salt
- 1 teaspoon pepper
- 3 teaspoons dried sage
- 1 teaspoon paprika
- 4 cups whole milk
- 1 cup melted butter
- 2 eggs, slightly beaten
- Tear bread into small pieces.
- Add pecans, onions, and seasonings.
- Stir in remaining ingredients in the order given.
- Bake in a casserole dish (or two) at 325 degrees until crispy and brown around the edges, about an hour.
- 6 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon salt
- 2 cups cold butter, cubed
- Pecan Pie Filling
- In a large bowl, combine the flour, sugar and salt.
- Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans.
- Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
- Pour Pecan Pie Filling over crust.
- Bake 25-30 minutes longer or until edges are firm and center is almost set.
- Cool on wire racks. Cut into bars. Refrigerate until serving.
Yield: 6-8 dozen.
Pecan Pie Filling
- 8 eggs
- 3 cups sugar
- 3 cups corn syrup
- 1/2 cup butter, melted
- 3 teaspoons pure vanilla extract
- 5 cups chopped pecans
- Combine the eggs, sugar, corn syrup, butter and vanilla
in a large bowl.
- Stir in pecans.
- 1 prepared single pie crust
- 2 tablespoons butter, melted
- 1/2 cup pecans, chopped
- 1/3 cup brown sugar
- 1/4 cup corn syrup
- 2 eggs
- 1/2 teaspoon salt
- 1/4 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 1/8-1/4″ 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.
- Follow this croissants dough recipe through step 7.
- Roll the dough out to about 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet.
- Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.
- Or if using canned crescent dough, open the cans of dough and divide into sets of two triangles. Press the 2 triangles together to seal and form a rectangle, repeat with remaining triangles. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.
- While the doughnuts rest make the caramel.
- Make the frosting,
- Make the apple pecan pie topping.
- Heat a pot of oil to 375 degrees. Fry the cronuts in the oil for about 30 seconds on each side, until golden brown.
- Place on a baking sheet lined with paper towels and allow to cool before frosting.
- Once cool, spread on to each cronut a good dollop of the frosting and then top with the apple and pecan pie topping. Drizzle with the apple cider caramel sauce.
- Eat! Like IMMEDIATELY! These are best the very same day they are made, but we still enjoyed ours for a couple of days afterwards. Especially heated up in the microwave.
Apple Cider Caramel
- 2 cups apple cider
- 1/4 cup butter
- 1 cup dark brown sugar
- 3/4 cup cream
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.
- Reduce the heat and add the brown sugar, butter, cream and cinnamon.
- Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thicken and dark in color.
- Remove from the heat and stir in the vanilla.
- Set aside to cool and thicken more.
- 1 stick butter, softened to room temperature
- 2 ounces cream cheese, at room temperature
- 1 2/3 cups powdered sugar
- 2 tablespoons apple cider caramel sauce
- 1 tablespoon milk
- in the bowl of a stand mixer beat together the butter and cream cheese until smooth and fluffy, about 3 minutes.
- Add powdered sugar and caramel sauce and beat until smooth and combined.
- Beat in the milk.
- Set aside in a cool area.
Apple Pecan Pie Topping
- 2 tablespoons butter
- 1 1/2 cups honeycrips or pink lady apples, cored and chopped
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- Heat a medium size skillet over medium heat, add the butter.
- Add the apples, brown sugar, cinnamon, nutmeg and salt, cook, stirring occasionally for about 5 minutes.
- Add the pecans and cook another 5 minutes or until the pecans are toasted and the apples are caramelized.
- During the last minute add the vanilla and cook another minute.
- Remove from heat and set aside, but keep just slightly warm.