Maple Syrup and Pecan Shortbread
Pecan and Pineapple Squares
Pecan Caramel Slice
Apricot, Date and Pecan Slice
Giant 3-Way Pecan Cookies
Festive Fudge
Maple Syrup and Pecan Shortbread
Shortbread Ingredients: |
Maple Topping Ingredients: |
Method: Shortbread: Preheat oven to 180° C. Grease a 23cm square baking dish. Cream butter and sugar until light and fluffy. Add flour and beat until just blended. With lightly floured hands, pat into bottom of prepared dish. Bake until shortbread is light brown, approximately 25 minutes. Topping: Beat sugar, maple syrup and butter to blend. Add egg and stir until combined. Pour over shortbread. Sprinkle evenly with Pecans. Bake at 180°C until topping is set, approximately 25-30 minutes. Place tin on rack to cool then cut into 4cm squares.
Pecan and Pineapple Squares
Ingredients: |
1 egg |
Method: Combine flour and brown sugar in a bowl. Rub the butter in until the mixture resembles fine bread crumbs. Stir in the Pecans. Press two cups of the mixture into a greased 20cm x 30cm lamington pan. Blend together the baking soda, cinnamon, egg, sour cream and vanilla in a small bowl. Add to the remaining mixture and combine well. Stir in the well drained pineapple and sultanas. Spread over the mixture in the base of the pan. Bake for about 35 minutes in a moderate oven (180°C), or until it pulls away from the sides. Cool in the pan. Dust with icing sugar and cut in squares.
Pecan Caramel Slice
Pastry Ingredients: |
Caramel Filling: |
Method: Pastry: Cream butter and sugar until light and fluffy. Add egg yolks and combine well. Fold in flour and mix thoroughly. Spread mixture evenly into a greased and base lined 25cm x 30cm lamington pan. Bake in a moderate oven (180°C) for 10 minutes. Filling: Combine the sugar, butter and honey in a saucepan and stir over a low heat until the butter melts and sugar dissolves. Increase heat, bring to the boil and allow to boil for 1 minute. Fold in Pecans and cream, combine well and return to the boil. Immediately spread mixture over pastry. Bake in a moderate oven for 15 minutes. Reduce temperature to moderately slow (160°C) and bake for a further 15 minutes or until filling bubbles and is deep golden brown. Remove from oven, run knife between crust and pan. Cool completely before turning out. Cut into slices and store in an airtight container.
Apricot, Date and Pecan Slice
Ingredients: |
½ cup chopped Pecans |
Method: Soak apricots in boiling water for 10 minutes. Sift flour. Add drained apricots, dates, coconut, Pecans and sugar. Melt butter and add to dry ingredients, mix well. Press into a greased 31 x 21 cm lamington tin. Bake in a moderate oven (180°C), approximately 25 minutes. When cool, ice with lemon or orange icing.
Giant 3-Way Pecan Cookies
Ingredients: |
Flavourings: Fragrant Ginger: |
Method: Cream together butter and sugars until light and fluffy. Add egg and vanilla essence combining well. Fold in the combined sifted flour, oatmeal, mixed spice, baking powder, baking soda, returning husks to the sifted mixture. Stir through the chopped Pecan Nuts. (If desired, add additional flavourings). Roll mixture into 2 - 2½ cm balls, place on a greased baking tray approximately 5cm apart. Bake in a moderate oven (180°C), for about 12 minutes or until golden. Do not overcook.Makes approximately 30 cookies.
Pecan Toll House Cookies
Ingredients: |
1 tspn vanilla essence |
Method: Preheat oven to 190°C. Lightly grease 2 large biscuit trays. Sift flour with soda. Cream butter, sugars and vanilla until light and creamy. Beat in eggs one at a time and fold in dry ingredients. Stir through choc bits and Pecans. Drop rounded teaspoonful of mixture onto trays (24 to 25 per tray) and bake for 12 - 15 minutes or until beginning to brown very lightly. Leave on trays for about 3 minutes before removing to cake cooler. Makes about 48 biscuits.Note: For ardent chocolate fans, add 2 pkts Nestles choc bits to mixture.