Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry lender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350* for 17 to 20 minutes or until lightly browned.
Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.
Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir ...
o 325\u00b0.
Thaw pecan pie according to package directions
Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
-inch, removable-bottom fluted tart pan.
Freeze while preparing
Preheat oven 350
Combine first 10 ingredients
Stir well with whisk
Stir in pecans
Roll dough into 13in circle
9 in tart pan
Trim excess crust
Spoon sugar mixture into crust
Bake for 45 minutes or until center is set
Cool completely on wire rack
Place chocolate in microwave safe bowl
microwave on HIGH 1 minute
stir until smooth
drizzle chocolate over tart
Prepare Pecan Crust; cool completely on wire
10 1/2-inch tart pan with removable bottom (or
nd spread over bottom of tart shell pan.
Bake 10
Heat oven to 350\u00b0.
Beat first 2 ingredients until fluffy. Stir in combined flour and 3/4 cup oats.
Press onto bottom and sides of 9-inch tart pan or pie plate.
Bake 20 to 25 minutes or until golden brown.
Cool completely.
Beat eggs, corn syrup, brown sugar, 1/4 cup margarine and bourbon until blended.
Stir in 1 cup pecans and remaining 2/3 cup oats.
Pour into crust.
Decorate top with pecan halves.
Bake an additional 25 to 30 minutes or until filling is set.
Makes 8 servings.
Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust.
Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.
Preheat oven to 325\u00b0.
Combine sugar and butter in mixing bowl. Mix until fluffy.
Add egg and flour to sugar/butter mixture. Combine well.
Press into 11-12 inch tart pan.
Bake until lightly browned, about 20 minutes.
Toast pecans at 350\u00b0F for about 20 minutes shaking half way through.
Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
Gently fold in cranberries and pecans.
Pour into tart crust and bake for 40-45 minutes.
Cool.
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
or later use.This dough recipe can be used to make
Place all ingredients in a 9-inch pie plate; do not stir. Bake at 400\u00b0 for 15 minutes.
Stir mixture to blend well.
Firmly press mixture into bottom and sides of pie plate.
Cool.
Yield: one 9-inch pie shell ready for your favorite filling.
This recipe came from Southern Living.
s set.
Note: This recipe assumes you use pie crusts
To make the Mint Simple Syrup, bring the sugar and water to a boil in a medium saucepan. Boil, stirring often, for 5 minutes or until sugar dissolves.
Remove from heat, add mint, and let cool completely.
Pour syrup into a glass jar, then cover and chill 24 hours. Remove the mint and discard.
To make the drink, place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press the leaves against the cup with the back of a spoon to release flavors.
Pack the cup tightly with crushed ice and pour the bourbon over ice. Insert ...
Beat softened butter about 2 minutes.
Gradually add sugar. Beat well.
Combine flour and soda and add one cup at a time to the butter and sugar mixture.
Separate eggs.
Add yolks to batter.
Beat egg whites until stiff and add to batter.
Pour in a tube pan and bake at 300\u00b0 for 2 hours or until done when tested. This recipe came out of Southern Living.
ake and serve.
RECIPE NOTES.
Southern Pecan Praline Cake keeps well