Combine flour and baking soda in medium bowl. Beat brown sugar, butter and shortening until creamy. Add eggs, vanilla and maple flavoring. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350\u00b0 for 9 to 12 minutes (or until light golden brown). When cool, spread with Maple Frosting and top with 1/2 pecan. Makes approximately 5 dozen.
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For the smaller recipe, roll dough into a rectangle
Put ingredients into a coffee grinder and grind till fine.
Or X`s the recipe and use it for a pie crust!
If so use a food processor.
illing).
*STRAWBERRY-FROSTED DONUTS:.
Prepare Basic Donuts recipe,using 3
f the cake with the pecan halves. Just before serving, you
Mix egg whites, brown sugar and vanilla.
Add pecan halves. Grease cookie sheet.
Drop one pecan half at a time.
Bake at 250\u00b0 for 30 minutes.
Combine egg white, water, salt and spices; beating until foamy.
Gradually add sugar, 1 teaspoon at a time, beating until stiff peaks form.
Dip pecan halves, one at a time, into the egg white mixture.
Place pecan halves 1 inch apart on greased cookie sheet.
Bake at 275\u00b0 for 40 to 45 minutes.
Store in an airtight container. Yields 2 1/2 cups.
ooled cookies.
Top with pecan halves.
ome over the frosted sides.
Arrange pecan halves in rings on
In a mixing bowl, beat water and egg white until frothy.
Mix pecans in.
In a separate bowl, combine sugar, cinnamon and salt. Add to pecan mixture, mixing well.
Spray baking sheet with Pam. Spread pecans on baking sheet; bake at 225\u00b0 for 1 hour, stirring occasionally.
(I like these for Christmas gifts, just put in glass jar and add a ribbon.)
s really nice.
Caramel Pecan Topping:
Mix butter, brown
o 325\u00b0.
Thaw pecan pie according to package directions
atter according to package or recipe directions.
Divide batter equally
Melt butter in 9x13 inch pan in 300\u00b0 oven.
Beat egg whites until stiff.
Add brown sugar gradually.
Add pecan halves.
Mix until nuts are well coated with meringue.
Drop by spoonful into melted butter in pan.
Spoon some of the butter over the pecans. Bake at 300\u00b0 oven for 1 hour.
Turn pecans every 15 minutes. Separate into individual nuts on the last turning.
Combine 1 egg white (beaten slightly with fork), water and sugar.
Add and blend salt, cinnamon, cloves and allspice.
Add pecan halves and stir until each nut is well coated.
Spread on a greased cookie sheet.
Bake one hour or until golden brown in a 250\u00b0 oven.
Preheat oven to 275 degrees F (135 degrees C).
Toast pecans for 10 to 15 minutes or until lightly toasted. Set aside to cool.
Fold sugar, salt and pecans into egg whites.
Increase oven temperature to 325 degrees F (165 degrees C). Melt butter or margarine on a sheet pan.
Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool.
Combine sour cream, sugar and vanilla in heavy saucepan. Bring to a boil and cook to soft ball stage (243\u00b0 on a candy thermometer). Stir frequently to prevent scorching.
Add pecan halves and stir to coat.
Turn onto buttered baking sheet and quickly separate pecans with two forks.
Makes about 1 1/4 pounds. Also good with peanuts.
May be packaged and frozen in airtight container.
Fill coffee mug full and give to friends for gifts!
Mix sugar and sour cream and bring to a boil.
Boil for 5 minutes, stirring constantly.
Add vanilla and pecan pieces and stir until sugary and well coated.
Put on wax paper to dry, separate after cooling.
Beat egg white and water until frothy, not stiff.
Stir in pecans.
Mix
sugar, salt and cinnamon together.
Add pecan mixture;
stir well.
Place on cookie sheet.
Bake at 300\u00b0 for 30 minutes.
weet Cream Base: This simple recipe is made with a minimum