Melt chips over hot water (not boiling) and stir in milk and vanilla.
Add chopped nuts and mix well.
Chill until firm enough to handle.
Form into 12-inch roll on waxed paper.
Unroll and mark with tines of fork lengthwise.
Brush with egg white.
Press pecan halves into roll to completely cover surface.
Wrap in waxed paper. Chill.
Cut in 1/2-inch slices with sharp knife.
Cook all except nuts to soft-ball stage with light stirring. Take from fire; beat until cool.
Turn out on pastry board, dusted with powdered sugar.
Knead until firm, then shape in roll and cover outside with pecan meats.
Put in cold place; slice when firm, using very sharp knife.
Finely chopped pecan meats can be worked through candy while it is being kneaded.
In a microwave-proof container, put morsels, milk and vanilla and microwave until melted.
Take out and combine; add nuts. Chill.
Roll into 2 (5-inch long) rolls, 2 inches round.
Beat an egg white until frothy.
Frost rolls.
Cover roll completely with pecans.
Let dry, uncovered, overnight.
Wrap in plastic wrap. Give as a gift or slice and serve.
Mix all ingredients thoroughly.
Put out on board or cabinet and knead.
Form into 2 large rolls. Wrap each roll in waxed paper and chill. Slice as desired.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ven door closed. (In other recipes I have read that one
urface dusted with Bisquick; gently roll in Bisquick to coat.
nd cocoa into 1/2. Roll both halves into cylinders about
ouch; unroll on work surface. Roll into 13x9-inch rectangle. Place
n a lightly floured surface, roll out three-quarters of the
t least 30 minutes.
Roll out the dough on a
ne side of the paper. Roll the log in the waxed
urface, with floured rolling pin, roll dough into 12\"-inch round
ecans and brickle chips.
Roll large tablespoonful of dough into
eanwhile, to make the orange-pecan stuffing, heat 1 1/2
ine with parchment paper. Process pecan pieces until they are ground
Preheat oven to 350\u00b0F.
Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
Roll into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
Press a pecan half into each cookie.
Bake for 12-14 minutes or until lightly browned.
Cool one minute, then remove to wire racks.
Whisk glaze ingredients in a small bowl; drizzle over cookies.
Preheat oven to 350 degrees.
Cream butter, cheese, salt, and pepper together.
Beat in flour until smooth.
Roll into small balls and press a pecan half on each to flatten. Bake 15 minutes at 350 degrees.
Preheat oven to 225\u00b0.
Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225\u00b0 for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
Note: Store in an airtight container for up to one week.
ycle, remove from machine and roll out to about 17x10\" rectangle