sing food processor, finely grind pecans and set aside.
Whisk
ccasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa
different cookie recipe.
General method: This recipe uses only a
Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.
Toast pecans: Spread pecans in shallow pan and toast
o 300 degrees.
Place pecans in a zip lock bag
o 10 minutes for chewy cookies, or 11 to 13 minutes
In a food processor, combine cookies, cocoa and pecans.
Whirl until reduced to crumbs, pulsing for several seconds at a time.
Add corn syurp and port.
Continue to pulse processer until liquids are well blended.
Using your hands, form dough into one-inch round balls.
Roll in powdered sugar, Serve or store cookies in airtight container for up to one month.
To store longer, freeze the cookies.
n the oats, corn flakes, pecans and coconut until evenly incorporated
ixer (you can double the recipe and it will fit a
coa powder. As with all cookies, it's the taste
irtight container.
Note: Original recipe called for 1 Tablespoon whiskey
Cream shortening and sugars.
Add eggs and vanilla and beat well.
Add dry ingredients and mix (if this is too much batter for your electric mixer, you may have to finish mixing in dry ingredients by hand.) Stir in nuts and chips by hand.
Drop by teaspoonful onto ungreased cookie sheet and bake at 375\u00b0 for about 10 minutes.
Note: Start with 4 1/4 cups of flour and add more if needed.
Sometimes this batter comes out quite stiff.
Recipe can be halved successfully.
tir in flour mixture and pecans.
Divide dough in half
Line a 7x11 inch rimmed baking pan with parchment paper.
Melt butter and honey in a saucepan over medium heat. Add raisins and sugar. Bring to a boil then remove from heat and let cool slightly. Whisk in egg. Combine crushed cookies, pecans and dark chocolate then mix in butter mixture. Press firmly into prepared pan and chill for 30 mins, until firm.
Meanwhile, to make the topping, melt chocolate and shortening in a saucepan over low heat, until melted and smooth. Spread over chilled bars. Chill until firm. Cut into squares to serve.
tir in chocolate chips and pecans.
Roll into 1-inch
ix oats, sugar, baking powder, pecans and salt together in a
o 350\u00b0.
Toast pecans on foil lined baking sheet
For Thin Crispy cookies:
For flour, use bleached
he flour.
Add your pecans or walnuts. (I have