In a small mixing bowl, combine the pecan butter ingredients; beat until well blended. Set aside.
Rub salmon steaks with oil and season with salt and pepper. Grill, broil, or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.
In medium bowl, combine butter and syrup; Heat waffle iron.
In medium bowl, beat eggs.
Add milk and oil; blend well.
Add flour; mix well.
For each waffle, pour batter into hot waffle iron.
Bake until steaming stops and waffle is golden brown.
Serve waffles with maple pecan butter.
he praline topping, combine the butter and sweetened condensed milk in
arge bowl.
Cut up butter into workable pieces, add to
arge bowl, cream the butter and peanut butter with a mixer.
Cream butter & add powdered sugar until blended.
Shape into balls and dip into melted chocolate.
Let the balls stand at room temperature until chocolate is set. Keep in an air-tight container in refrigerator until ready to serve. May also store in freezer.
To melt chocolate - use a double boiler until smooth OR melt in microwave according to directions on bag.
*The number of Peanut Butter Balls will greatly depend on how large you make them.
ixer or food processor add butter to the flour mixture and
Soften 6 tsp. of butter by placing in microwave (approx. 20 seconds)
Mix 1 cup peanut butter, 2 cups confectioners sugar, and the softened butter in a bowl until a nice texture is formed.
Spoon out mixture and roll into balls, place on wax-paper. Let stand about 10 minutes (I cooled mine in the fridge during this time)
Melt chocolate Candiquik according to package directions and dip the peanut butter balls in the CANDIQUIK with a spoon.
Place on wax-paper to set.
Melt butter and pour over the graham cracker crumbs, confectioners sugar and peanut butter.
Mix well and shape into bite size balls.
Melt chocolate chips in double boiler with the paraffin.
Dip the peanut butter balls in the chocolate and place on a greased cookie sheet.
Mmmmmmm good!
Line a baking sheet with parchment. Place the peanut butter, raisins, cranberries and coconut into a bowl. Stir well to combine, then form into 12 balls.
Melt the chocolate in a medium bowl over a small saucepan of gently simmering water.
Gently drop peanut butter balls into the melted chocolate, stir with a fork to coat. Remove with a fork and allow excess chocolate to drip off.
Place on the tray, sprinkle with coconut, and refrigerate for 10-15 mins, or until the chocolate has set.
Sift the dry ingredients.
Add butter or margarine and vanilla and work with spoon or hands until well blended.
Add 2 c. pecans.
Mix well.
Form into 1 inch balls.
Roll the balls in 1 c. pecans. Put on ungreased cookie sheet.
Bake at 325\u00b0 for 25 minutes or until pale brown.
Cool on wire rack.
Makes 4 1/2 dozen.
Cream butter.
Add honey, then add flour, salt and vanilla. Mix well and add chopped nuts.
Form into about 1-inch balls and place on greased cookie sheet.
Bake for 40 to 45 minutes in a 300\u00b0 oven.
Roll in powdered sugar while still hot, then roll in sugar again after they are cool.
Makes about 4 dozen.
Cream butter and sugar; add flour, salt and vanilla.
Mix well.
Add chopped nuts.
Form in small balls.
Bake on greased sheet at 325\u00b0 for 15 to 20 minutes.
While hot, roll in powdered sugar; cool and roll again in powdered sugar when ready to store. They freeze well.
Preheat oven to 325\u00b0.
Chop pecans in blender.
Combine pecans with flour, butter, granulated sugar, vanilla and salt.
Mix until well blended, then gather in a ball.
With lightly floured hands, shape into 1-inch balls.
Bake on ungreased cookie sheets for 20 minutes or until browned on bottom.
Cool slightly, then remove from cookie sheets.
Shake a few cookies at a time in a bag with confectioners sugar.
Makes 5 dozen.
Stir together flour and sugar.
Add butter and vanilla.
Stir up.
Add pecans; mix well.
Shape into 1-inch balls.
Bake in ungreased cookie sheet at 325\u00b0 for 25 minutes until light brown. Roll in confectioners sugar while warm.
Preheat oven to 350\u00b0. Mix all ingredients together, then form into balls and bake until lightly browned. Let cool and roll in powdered sugar.
Preheat oven to 325\u00b0.
Chop pecans in blender, if available. Combine with flour, butter, granulated sugar, vanilla and salt. Mix with a fork or hands until well blended.
Gather in ball. With lightly floured hands, shape in 1-inch balls and bake on ungreased cookie sheets for 20 minutes or until browned on bottom. Let cool slightly before removing from cookie sheets.
Put powdered sugar in a plastic bag and shake a few cookies at a a time until coated.
Makes about 5 dozen.
Preheat oven to 350\u00b0.
In a large bowl, cream butter with sugar until light and fluffy.
Stir in vanilla.
Gradually add flour, blending well after each addition.
Stir in nuts.
Cover and chill until firm.
Shape dough into 1-inch balls.
Place on a greased baking sheet.
Bake for 20 minutes or until lightly brown. Remove from sheet and cool.
Yield:
3 dozen cookies.
Sift flour, sugar and salt; work in butter and vanilla.
Add 2 cups of nuts; mix well.
Shape into 1-inch balls.
Bake cookies in a slow oven, 325\u00b0, for about 25 minutes.
Roll warm cookies in fine granulated sugar (I prefer to use powdered sugar).
Makes about 4 1/2 dozen.
In medium bowl, stir together flour, granulated sugar and salt.
Add butter and vanilla, blending with wooden spoon until a soft, smooth dough.
Add pecans; mix well.
Shape in 1-inch balls. Bake on ungreased cookie sheets in 325\u00b0 oven for 25 minutes or until firm and lightly browned on bottom.
Remove to racks and set over waxed paper.
While still warm, sift confectioners sugar over tops.
Cool completely and store airtight in cool place.