arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
\" apart.
Bake cookies (Martha recommends rotating sheets - I didn
nd whisk until smooth. Add pecan pieces and stir until slightly
nd Sesame Mayonnaise, if desired (recipe below).
Sesame Mayonnaise: In
f pan.
Cut into bars.
n medium bowl; stir in pecan halves. Pour over prepared crust
ompletely cooled.
Cut into bars. Makes 36
Heat oven to 350 degrees.
Mix sugar, butter, vanilla and egg in bowl.
Stir in flour.
Press dough in bottom and 1/2 inch up sides of ungreased 9 x 13 pan.
Bake until edges are light brown, about 10-15 minutes.
Beat brown sugar, corn syrup, vanilla and eggs with a spoon; stir in pecans.
Pour over crust and bake until set, 25-30 minutes.
Loosen edges from side of pan while warm. Cool completely and cut into bars about 1 1/2 by 2-inches.
Cover and refrigerate any remaining bars.
aramel.
Cool; cut into bars.
Makes 36
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.
s firm.
Cut into bars.
Mix cake mix, egg and butter, this makes crust.
Place in 9 x 12-inch baking dish.
Cream remaining 3 ingredients.
Spread on crust.
Bake at 350\u00b0 for 30 minutes.
Cook and cut into bars.
Heat
oven
to
375\u00b0.
Grease
and
flour pan (13 x 9 x 2-inch).
Mix
about
half of the cake mix dry, the margarine, brown
sugar, water and eggs in large bowl until smooth.
Stir in remaining
cake mix and 1 cup nuts.
Spread evenly in pan. Bake until top feels firm when touched, 25 to 30 minutes.
Do not overbake.
Run
knife
around
edge
while warm to loosen sides. Cool
(spread
vanilla
glaze
if desired, or sprinkle with powdered sugar).
Cut into bars.
Preheat oven to 350\u00b0.
Grease a 10 x 15-inch jelly-roll pan. To prepare cookie base:
In a large mixing bowl beat butter, brown sugar, vanilla and salt until light and fluffy.
Stir in flour 1/2 cup at a time, blending well after each addition.
Spread evenly in prepared pan.
Cover solidly with rows of pecan halves.
Bake 18 to 22 minutes, or until golden brown.
Cool in pan on rack.
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
Add the sugar, mix well.
Add the corn syrups and mix thoroughly.
Using a rubber spatula, stir in pecans and chocolate.
Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.
Preheat oven to 375\u00b0F
Brush 2 baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes.
Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Remove from ...
wire rack. Cut into bars. Yields 16 large